Homebrew Beer Recipes | Page 533 | Browse 315,000+ at Brewer's Friend

Author:

blur95

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/3/2013 6:18 AM

Notes: Original creator says mint could be increased to .75 or even 1 oz, it was spearmint

- Use .75 oz, from comments

Hershey's cocoa powder added at 5 min, pre-mixed with hot water

Primary ferment for 4 weeks, then move to secondary for one week, on top of mint soaked in vodka.

combined recipe from
http://www.homebrewtalk.com/f68/mint-chocolate-stout-92415/

and

http://www.homebrewtalk.com/f36/biab-brewing-pics-233289/

Author:

Birra Bendita

Boil Size: 25 Litres

Boil Time: 75

Boil Gravity: 1.05

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/25/2020 7:28 PM

Notes: 1er Dry Hopping:
- Agregar el día después de inocular la levadura. Al tercer día purgar birra (sacar lúpulo y no leva)

2do Dry Hopping:
- Agregar día 7. Después de 3 días purgar (sacar lúpulo y no leva)

3er Dry Hopping:
- En frío 3 días. Después de 3 días purgar (sacar lúpulo y no leva)

Author:

garrad21

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/13/2014 5:27 PM

Notes:

Author:

Mike Victory

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 3/24/2011 2:08 AM

Notes:

Author:

Milk The Funk

Boil Size: 3.8 Gallons

Boil Time: 60

Boil Gravity: 1.166

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: 12/31/2018 8:25 PM

Notes: no sparging to avoid tannins and improve body. Peel cucumber, remove seeds.

sources: http://www.homebrewtalk.com/f12/cucumber-passion-fruit-ale-72531/ http://www.homebrewtalk.com/f12/wicked-pickle-cucumber-pale-ale-428426/ (with recipe) http://www.homebrewtalk.com/f12/cucumber-beer-226450/index4.html

http://www.themadfermentationist.com/2012/01/vienna-malt-session-ipa-recipe.html?m=1 http://inhousebrew.weebly.com/1/post/2012/10/designing-and-brewing-a-session-beer.html http://redwoodcoastbrewers.org/treatiseonsession_beers.htm

Author:

Njes

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 3

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: 2/19/2015 9:51 AM

Notes:

Author:

Kanu

Boil Size: 7.75 Gallons

Boil Time: 90

Boil Gravity: 1.064

Efficiency: 73

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/17/2015 11:10 PM

Notes:

Author:

John F McGuire

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 83

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/5/2016 4:58 AM

Notes:

Author:

Kevin B

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 64

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 30 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/4/2013 5:19 PM

Notes: measure og after mash 1.074
sparged and added 5 L mineral water
og 1.062 @ 28 deg C = 1.064

after 19 days, 2.9 L of 1.062 (w/ the rock candy added and transf. to secondary

Author:

Stevenjay1576

Boil Size: 5.5 Gallons

Boil Time: 30

Boil Gravity: 1.039

Efficiency: 60

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: 1/19/2019 2:02 AM

Notes: Brewing Water: Distilled water with 1 ml of 10% phosphoric acid per gallon. ½ teaspoonful (2 grams) of calcium chloride and ½ teaspoon of calcium sulfate added to the mash per 5 gallons of finished beer.

Pre-acidify the wort to pH 4.5 with lactic acid.

Boil wort for 15 minutes, then cool to 100° F and transfer into Lactobacillus fermentation vessel, or leave in kettle if kettle souring.

Add probiotic drink Goodbelly, at a rate of 1 carton per 12 gallons of wort, and allow the wort to acidify to a pH of 3.45 to 3.5, which takes approximately 36 hours.

Cool wort to 65° F, oxygenate, and pitch yeast at an appropriate cell count. Ferment at 65° F for 5 days then add 3 pounds frozen Dragonfruit and 3 pounds mango Mango let sit for 5 more days then enjoy

Author:

hectorz

Boil Size: 17.85 Litres

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 14 ° C

Priming Method: dextrose

Priming Amount: 2.8g/33cl

Creation Date: 5/30/2018 2:20 AM

Notes: - Add salts and acid to mash water and sparge water as described in water chemistry

- Insert chiller at 15' into the boil

- Add candi syrup at 10'

- Chill to 18ºC

- Areate thoroughly (at least 90")

- Pitch WLP510 Bastogne at 18ºC

- Raise temp 0.5ºC/day to 22.5ºC (6 days)

- Lower down to 18ºC and rack to secondary

- Add 1/2tsp yeast nutrient

- Pitch WLP653 Brettanomyces Lambicus at 18ºC

- Raise to 22.5ºC in 7 days

- Keep it at 22.25ºC for 7 days

- Lower down to 18ºC in 7 days

- Dry hop for 7 days

- Bottle condition at 18ºC for at least 4 weeks

- Ideally cellar for at least 5 months

- Fridge at least 24h

Author:

Conchobar

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 73

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 15 ° C

Priming Method: co2

Priming Amount: 1.8 bar

Creation Date: 11/14/2017 2:29 PM

Notes:
Mash in at 67c for 90 minutes. Mash out at 72c.
At flameout, immediately whirlpool and chill wort. Aerate and pitch rehydrated dry yeast.
Ferment at 15c for approximately 4 days then increase to 18C until finished. FG should ideally be 1:008 or less for Kolsch to ensure dryness. Chill to 2c. Add gelatin, leave for further 2 days. Transfer to keg via filter and force carbonate at 2.5 vol. Lager at 5C for 3-4 weeks.

Author:

BenMyton

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/10/2016 11:07 PM

Notes:

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.03

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2015 1:19 AM

Notes: My take on 21st Amendment's Bitter American

Author:

twistr25

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

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: 10/4/2013 2:54 PM

Notes:

Author:

JohnnyAH

Boil Size: 56 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 72

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 28 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/25/2017 9:40 PM

Notes: Brewed 27/09/2017
PH 3.45 gravity 1.036 on 3/10/2017

Added 2x coop vanilla essence and 1.4kg realfoods tart cherries 11/10/2017

Mix
1L water Zest + juice of 2 limes and 2 lemons and 4 oranges
12 cinnamon sticks crushed up
4g nutmeg
32g coriander
100g bitter orange peel
1.1L Cherry Cola Fentimans+ 100g sugar for priming

Boil everything except the juices for 2 mins and and then add juices.

Kegged 29/10/2017

Author:

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 68

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/12/2017 2:34 PM

Notes:

Author:

casey langford

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 75

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 4:24 AM

Notes:

Author:

crayfish_dc

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/26/2014 11:37 AM

Notes: 1. Empty the contents of canned pumpkin into a grain bag. Steep the grains and pumpkin together in 4 gals of water for 55 min at 155 deg.
2. Batch Sparge with remaining gals of water at 160 - 170 deg.
3. Ensure you have 7 gallons, add the brown sugar and bring to a boil.
4. Add 2 oz of Willamette Hops and boil for 55 min
5. Add 1 oz of mount hood hops and boil for 10 min
6. Add the spices into a grain bag and boil for 2 min
7.Pitch yeast when wort temp is 70-80 deg.