Homebrew Beer Recipes | Page 542 | Browse 325,000+ at Brewer's Friend

Author:

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 62

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/15/2019 1:00 PM

Notes:

Author:

Hanuman

Boil Size: 33 Litres

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 2.67

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 15 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/28/2016 8:32 AM

Notes:

Author:

gmull70

Boil Size: 12.5 Gallons

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 80

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/13/2015 7:56 PM

Notes: add .25 lb of king arthur flour to the mash

Author:

Hellsteam Brewing

Boil Size: 55 Litres

Boil Time: 90

Boil Gravity: 16.5

Efficiency: 70

Mash Thickness: 2.1

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/3/2015 1:38 PM

Notes: http://www.thebrewingnetwork.com/forum/viewtopic.php?f=14&t=15591

Author:

cayseyw

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 72

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/30/2016 11:47 PM

Notes: 3rd Place -Belgian/French Ale category; Southern New England Regional Home Brewing Competition

Author:

MichaelHolley

Boil Size: 8.07 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: co2

Priming Amount: 13.36 psi

Creation Date: 5/9/2023 10:15 PM

Notes: *** Planning for 6 gallons post boil (1/2 gallon loss to Trub), then post fermentation I'm planning on splitting the 6 gallons ( 3 gallons each) into two different secondary's, one will have the secondary additions, (those numbers are listed above for 3 gallon addition)...the other will have concentrated flavorings from a flavoring company.

1. Sour wort with Lacto Brevis for 3-5 days to get PH below 3.4, I think anything between 3.2 - 3.4 has soured well for me with this lacto. Sometimes it takes a little while to get going.

2. Once fermentation is complete, rack beer off the dead yeast & into secondary on top of adjuncts for 3 - 6 days. Taste each day & add more adjuncts as needed.

Author:

Loaded Dice Brewery

Boil Size: 65.95 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 60

Mash Thickness: 1.5

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: 6/3/2020 12:56 PM

Notes: https://byo.com/recipe/theodore-hamms-brewing-company-hamms-clone/

Author:

MispeledStalion

Boil Size: 6.03 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 77

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/31/2019 11:48 PM

Notes:

Author:

Brewmasterbigz

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

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: 2/25/2017 3:39 PM

Notes: add 3# frozen peaches @ secondary.
Cold crash @ 33c for 7 days

Author:

gorefisted@gmail.com

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 73 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/20/2015 11:26 PM

Notes: Amber gruit with a selection of freshly-foraged ingredients plus some other odds-and-ends.

Mash Schedule:

-Strike-In @ 137 F (4.4 gal @ 147 F) for 30 min
-Sacch Rest @ 151 F (recirculate w/ boiling) for 60 min
-Sparge @ 168 F to collect 3.5 gal wort
-Recirculate to collect 3 gal for 6.5 gal total

Notes:
-Potentially "dry-hopping" with an as-yet-undetermined amount of honeysuckle by adding it to primary.

6/27/15: Just brewed this one. Perfectly nailed all temps and times as well as post-boil gravity. Our first to feature zero hops and a ton of weird herbs that were foraged by Debbie, one of Pat's Barismo regulars.

7/4/15: Happy Independence Day; to celebrate, we've pulled a sample of this wonderfully weird beer. Fermented down to 1.010 (narrowly missing the 1.008 we wanted, but we'll take it as it's still fairly well-attenuated and we have the "dry-hopping" [aka a tea of honeysuckle and some more elderflower] ready). The nose is biscuity, slightly estery and spicy. The additions of the different herbs are fairly muted, but the beer drinks very well-balanced and surprisingly bitter for having no hops. The mustard and mugwort lend a funky, earthy flavor while the late additions of pineapple flower, though more muted than they seemed initially when the beer went into the fermenter, make the flavor slightly brighter and more floral. Some residual sweetness is notable, but the yeast strain is dry and chalky, with some nutty and woodsy notes in the finish as well. Once this conditions and carbonates, it's going to be nuts. You heard it here first.

7/10/15: Seems that our gruit has a lacto ferm going on. Must have stemmed from careless handling of honeysuckle during "dry hop" addition. We added some more elderflower into the honeysuckle boil but must not have been hot enough to sterilize before we 86'd it back out. Luckily it's absolutely amazing with a slight tartness, and the honeysuckle really comes thru in the finish.

Author:

Woozy

Boil Size: 26.5 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 3

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: 6/4/2015 9:50 AM

Notes: Grain temp 15c

mash 18L @74c to mash at 67c
Sparge 23L 76c

Get mash PH to 5.4 not any less

Crystal malts are Joe White 345g Light and 245g Dark Crystal

Had to use Fermentis S-04 yeast this time

Author:

TheBlackColdren

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.089

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/1/2013 1:45 AM

Notes:

Author:

JoelG11

Boil Size: 12.7 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: 9/5/2012 10:27 PM

Notes: Look for 1.067 pre-boil gravity.

Author:

FloydGondoli

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 75

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/20/2016 6:24 PM

Notes:

Author:

Mark

Boil Size: 10.5 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: 8/26/2012 11:20 AM

Notes: Mash started at 165 cooled to 150 for one hour

Author:

dankbrewing@gmail.com

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 78

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/17/2017 4:50 AM

Notes:

Author:

Stellenbosch

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.094

Efficiency: 80

Mash Thickness: 3

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: 1/15/2019 1:05 PM

Notes: Hints: do 5L Batches. Mill finely.

Author:

WhiskeyTangoFoxtrot

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.102

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/16/2014 10:18 PM

Notes:

Author:

untapped_potential

Boil Size: 6.6 Gallons

Boil Time: 63

Boil Gravity: 1.048

Efficiency: 63

Mash Thickness: 1.45

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 14.89 psi

Creation Date: 3/8/2020 3:35 PM

Notes:

Author:

thirdplanet106

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/30/2012 3:58 AM

Notes: Add Kiwi to Primary Fermentation for 7 Days and Remove for Secondary Fermentation.