Homebrew Beer Recipes | Page 524 | Browse 320,000+ at Brewer's Friend

Author:

Boil Size: 34 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 80

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/23/2017 8:55 AM

Notes:

Author:

HighVoltageMan!

Boil Size: 10.89 Gallons

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 85

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 48 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/23/2015 6:37 PM

Notes:

Author:

bexhill_bandit

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: dextrose

Priming Amount: N/A

Creation Date: 6/11/2017 4:35 AM

Notes: GOLD MEDAL @ north coast national 2017 in Stout category

Brewed 11/6/17
Mash unmalted, flaked barley at 50'c for 20mins in 1L water. (I did 1.5L but should have done less)
Mash in 14L at 76'C Maris Otter then roasted malts then finally add premashed barley flakes, check temp and add more hot liquor to get to 67'C. (i ended with 18L mash including liquor from flaked barley
= 3L/kg mash ratio. temp at 62'c at end of hour)
mash for 60min.
Drain through bazooka screen AND mash bag for good filtration.
First runnings gravity 1.076 got 10L
Heat 30L of hot liquor to 82'C
Batch sparge 20L for 10mins (got 73'C)
Drain & measure collected wort, aiming for 30L. Do second batch sparge of a few litres if more wort is required.
Preboil gravity 1.052
Bring to boil & add single addition of hops & cocoa nibs for full 60min
OG 1.058
Not much trub, very clean brew.
First day temp was at 25'c didn't cool in beer fridge, then spent 3days on cement slab dropping to around 16'c slowly over time.
gravity at 3days 1.021
put back in beer fridge at 18'c on day 3
1.018 at 6 days
Bottled on 25/6. Added 2.0vols of priming dextrose BUT it sat there for 6hrs before bottling. Didn't get any obvious yeast activity. Tasted great, very viscous mouthfeel. rich roasted malt and good balance of bitterness. Nibs seems to have added more to the bitterness than chocolatey-ness.
Not much captured co2, compared to saison prior to bottling.. seems like more malty beers (red ale, barley wine, brown ale) don't carbonate as well, or dont have as much captured co2 before priming so end up under carbonated?
1/7/17 tasted beer-amaze! 10th brew and i got a perfect batch. Beer is only 1 week bottle conditioned and 100% drinkable. Luscious mouthfeel, quite hoppy good head... perfect.

Author:

totalbeeall

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.093

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/4/2016 12:52 AM

Notes:

Author:

rolandblais

Boil Size: 1.3 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/1/2017 5:13 AM

Notes: Pre-Brew: Oak Chips
THE NIGHT BEFORE: In a container with lid add oak chips and 1/3 cup
bourbon. Cover and shake to incorportate. Keep covered and let sit at room
temperature overnight.

Pre-Brew: Sanitize
You might be surprised to learn that sanitization might actually be the most
important thing here. If things are not completely clean, your yeast will die.
You will not drink good beer, and the next few steps will only provide you with
a valuable learning experience instead of a decidedly more valuable drinking
experience.
• Dissolve half of your sanitzer packet with a gallon of water in a container.
Save the second half for when you bottle.
• Soak everything you are going to use, rinse with water, and let air dry on
some paper towels. If it isn’t totally dry when you are ready to start don’t
worry.
• Keep the extra sanitizer in a container for now. Chances are you’ll want to
re-sanitize something later.

• NOTE: Follow the instructions on your sanitizer. Sanitizers are
different. C-Brite should be rinsed off. StarSan does not need to be.
Brooklyn Brew Shop’s Sanitizer is also no rinse. One packet makes two
gallons. Use half for brewing and half for bottling.

The Mash
• Heat 2.25 quarts (2.1 liters) of water to 160°F (71°C).
• Add grain (This is called “mashing in.” Take note of jargon. Or don’t).
• Mix gently with spoon or spatula until mash has consistency of oatmeal.
Add water if too dry or hot. Temperature will drop to ~150°F (66°C).
• Cook for 60 minutes at 144-152°F (63-68°C). Stir every 10 minutes, and use
your thermometer to take temperature readings from multiple locations.
• You likely don’t need to apply heat constantly. Get it up to temperature,
then turn the heat off. Monitor, stir, and adjust accordingly to keep in range.
• After 60 minutes, heat to 170°F (77°C) while stirring constantly (“Mashing
Out”).

The Sparge
• Heat additional 4 quarts (3.8 liters) of water to 170°F (77°C).
• Set up your “lauter tun” (a strainer over a pot).
• Carefully add the hot grain mash to the strainer, collecting the liquid that
passes through.
• This liquid is called “wort” (pronounced “wert”). It will be your beer.
• Slowly and evenly pour 170°F (77°C) water over the mash to extract the
grain’s sugars.
• You want to collect 5 quarts (4.75 liters) of wort. You will lose about 20%
to evaporation later on, so you want to start with a bit more than you’ll end
with.
• Re-circulate wort through grain once.

The Boil
• In a pot, heat wort until it boils.
• Keep boiling until you’ve hit the “hot break” (Wort will foam - you may
need to reduce heat slightly so it doesn’t boil over.)
• Stir occasionally. All you want is a light boil – too hot and you lose
fermentable sugars and volume.
• The boil will last 60 minutes. Start your timer and add in the rest of the
ingredients at these times:
- Add 1/3 Golding Hops 30 minutes into boil.
- Add 1/3 Golding Hops 55 minutes into boil.
- Add remaining Golding Hops 59 minutes into boil.
- At 60 minutes turn off heat. Dissolve Candi Sugar. Add Bourbon
Soaked Oak Chips.
• Twenty percent of the wort will have evaporated in this step leaving you
with 1 gallon (3.8 liters) of wort. If your boil was a bit high, the surface area
of your pot extra large, or you brewed on a really hot day, you may have
less than the full amount. Don’t worry – you just reduced your beer a bit
too much, but you can add more water in the next step.

Fermentation
• Place brew pot in an ice bath until it cools to 70°F (21°C).
• Once cooled, place strainer over funnel and pour your beer into the
glass fermenter. Yeast needs oxygen. The strainer helps aerate your wort
and clarify your beer (as well as catch any sediment from going into the
fermenter). Add tap water to bring wort up to 1 Gallon mark if level is low.
• “Pitch” yeast. (Toss the whole packet in.)
• Shake aggressively. You’re basically waking up the yeast and getting more
air into the wort.
• Attach sanitized screw-top stopper to bottle. Slide rubber tubing no more
than 1” (2.5 cm) into the stopper and place the other end in small bowl
of sanitizer solution. You’ve just made a “blow-off tube”. It allows CO2 to
escape.
• Let sit for two or three days or until vigorous bubbling subsides. This is
when fermentation is highest. You may notice bubbles and foam at the
top of the beer. After bubbling calms down, clean tubing and ready your
airlock.
• Sanitize, then re-assemble airlock, filling up to line with sanitizer.
• Insert airlock into hole in stopper.
• Keep in a dark place at room temperature for two weeks without disturbing
other than to show off to friends. (If beer is still bubbling, leave sitting until
it stops.)
• In the meantime, drink beer with self-closing swing tops, or ask for empties
at a bar that has some. If you have a bottle capper and caps, you can save
two six packs of non-twistoff beers instead.

. Plan Your Next Brew.
Vist Brooklyn Brew Shop at
the Brooklyn Flea or online at
brooklynbrewshop.com
New brews are added regularly.
For a complete list of retailers that
carry our products check out:
brooklynbrewshop.com/locator
Two Weeks Later: Bottling
• Thoroughly rinse bottles with water, removing any sediment.
• Mix remaining sanitizer with water.
• Fill each bottle with a little sanitizer and shake. Empty after two minutes,
rinse with cold water and dry upside down.
• Dissolve 3 tablespoons maple syrup with 1/2 cup water. Pour into a
sanitized pot. You will be siphoning your beer into the same pot in the next
steps.
- Carbonation comes from adding sugar when bottling, so if you filled
your jug with less than the full gallon in the last step, use less maple
syrup when bottling. Using the full amount can result in your beer
being over-carbonated.
• Siphoning (It all happens pretty fast. You may want to practice on a pot of
water a few times.) To see it in action first, watch the How to Bottle video at
brooklynbrewshop.com/instructions.
A. Attach open tubing clamp to tubing.
B. Fill tubing with sanitizer.
C. Attach sanitized tubing to the short curved end of your sanitized
racking cane. Attach the black tip to the other end - it will help
prevent sediment from getting sucked up. It will probably be a snug
fit, but you can get it on there.
D. Pinch tubing clamp closed.
E. Remove screw-cap stopper and place racking cane into jug, just
above the sediment at the bottom (“trub”).
F. Lower end of tubing not connected to racking cane into sink.
Suction will force beer up and through the racking cane and tubing.
Open tubing clamp, let sanitizer flow into sink until beer just starts
to flow out of the tubing, then clamp shut. Open clamp on tubing,
allowing beer to flow into pot with sugar solution. Tilt jug when beer
level is getting low, but be careful in not sucking up the trub.
• Siphon beer from pot into bottles, pinching tube clamp to stop flow after
each bottle.
• Close bottles.
• Store in a dark place for 2 weeks

Two Weeks Later: Enjoying
• Put beers in the fridge the night before you drink them.
• Drink. Share with friends if you’re the sharing type.

Author:

OVBrewer

Boil Size: 40 Litres

Boil Time: 60

Boil Gravity: 1.014

Efficiency: 75

Mash Thickness: 2.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/23/2017 12:21 PM

Notes: Eliminated the caramalt at lautering to perhaps avoid sweet flavour
Moved 60min hops to 30min to reduce bitterness
Swapped mosaic for liberty to reduce bitterness
Added cascade to late addition for more fruitiness

Author:

swwright

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/14/2013 8:27 PM

Notes: Starter - 25.5 cups water, 6.375 cups DME

Rinse grain bag with 5 quarts water.

LME is late addition. Add at 5 minutes before flameout.

Author:

RapTom

Boil Size: 32 Litres

Boil Time: 80

Boil Gravity: 18.1

Efficiency: 78

Mash Thickness: 2.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/9/2016 5:44 PM

Notes:

Author:

Si-Co Brewing

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 79

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/31/2016 12:14 PM

Notes:

Author:

maxmaxmax

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/30/2016 1:41 PM

Notes:

Author:

Wavingdaisey

Boil Size: 27.23 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 67

Mash Thickness: 2.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/12/2020 10:09 AM

Notes: adjusted flaked oats to 50% in the software 750g from 1500g as it includes husks.

14.7 mash water

19.5 sparge

Author:

Nosybear

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: 4 Oz in 1 C water

Creation Date: 7/30/2018 3:18 AM

Notes: Kentucky Common is a pre-Prohibition style popular in northern Kentucky and southern Indiana. It's currently kept alive by two brew pubs and homebrewers. The beer is one of three uniquely American beer styles. Since no one really knows what this tasted like, I'll just experiment until I get a beer I like. 8/28/16. I have a beer I really like, freezing the recipe.

Target bitterness is 20 IBU

Ferment at 68 degrees.

8/28/16: Renamed to "Hilltopper's Pride", scaled to 6 gallons. Targeting 20 IBU in next batch.

GABF silver award in Historical category, 2017, Ironworks Brewing.

Gold Medal, Historical, Arapahoe Co. Fair Homebrew Comp 2018. 3rd Place, Craft Beer Competition (professional), Colorado State Fair.

Use 1liter starter based on fresh yeast.

1/29/19: Reverting to 2017 recipe. 1.5 liter starter.

12/30/19: Added 1 oz of Crystal 80, changed flavor hop to Hallertau, note: DO NOT USE BLACKSTRAP MOLASSES. Use a milder form such as Brer Rabbit or Grandma's.

4/8/2021: Very minor tweaks: Molasses to 3 oz, Crystal 80 to 4, IBUs lowered to 20. Water recalculated to RO.

Author:

N0mad

Boil Size: 3.8 Gallons

Boil Time: 85

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/12/2018 8:34 PM

Notes: Fermentation (1) - 10 Days @ 64°
Fermentation (2) - 4 Days @ 70°

Author:

Greg Dunning - Beer Stalin

Boil Size: 48 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/29/2018 3:48 PM

Notes: Inspired by Brutus Brewery recipe that came up in a Google search.

DR57019B 2 Row Canada Maltage 19.20
DR57471D MUNICH TYPE I Weyermann 3.00
DR57190D CHOCOLAT Briess 3.25
DR57029D ORGE TORREFIEE Hugh Bairds 3.65
DR57464D CARAFA SPECIAL TYPE III 3.60
DR57069D CRYSTAL 70/80 Hugh Bairds 3.60

First Golding 4.10
Kent Golding 5.00
Saaz 2.00

Yeast

Total

Author:

stinkydinky69

Boil Size: 8 Gallons

Boil Time: N/A

Boil Gravity: 1.075

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/19/2016 8:06 PM

Notes: Base beer to be diluted to 14 gallons of approx. 1.045 wort

Author:

normangeaney@gmail.com

Boil Size: 25 Litres

Boil Time: 70

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/11/2014 2:46 PM

Notes: Lagring 4 veckor 12 degrees

Author:

BrewHop

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 84

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/8/2012 2:30 AM

Notes: I hit 154 on the nose even though I had wanted to get up to 155. I topped off with a liter and a half of water but didn't seem to want to raise the temp much so I settled for 154. Because I was at about 1.010 in the last running of the sparge I topped off with 1 gal of regular water instead of sparging more.

Author:

Jimbo64

Boil Size: 14.5 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 86

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/14/2014 10:06 PM

Notes: Ferment on grain. Squeeze and run twice.

Author:

TampaTony

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/3/2013 1:06 PM

Notes: Use rice hulls in the mash to avoid a stuck sparge. Spread the pumpkin on a cookie sheet or baking dish, sprinkle with pumpkin pie spice and bake for 30 minutes at 350 degrees F before adding to the Mash.

Steep spices and Lactose in 1 cup hot water for 10-15 minutes, cool then add. Consider adding more pumpkin pie spice (a tsp at a time) to desired flavor and aroma.

Author:

The Brew Mentor

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/14/2012 5:07 PM

Notes: I increased the Chinook additions. Bittering to 1.25 oz
Flavoring to .5 oz
The Chinook hops were 2 years old.
Also, dry hopping increased to 1 oz. each. Because I wanted to.

original recipe;
12# Domestic 2 Row Malt
1# English Crystal Malt 45-50L
1 oz Chinook 60 min
0.25 oz Chinook 30 min
1 oz Cascade flameout
0.5 oz Cascade dry hop
0.5 oz Centennial dry hop
0.5 tsp Irish Moss, 15 min