Homebrew Beer Recipes | Page 577 | Browse 310,000+ at Brewer's Friend

Author:

Mohaynow

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 80

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: dextrose

Priming Amount: 5.3 oz

Creation Date: 1/30/2022 11:47 PM

Notes: Big starter, get the final gravity down. Use alpha amylase in the mash if you want, to help conversion. And Brutzyme near the end of fermentation to help get that FG down real low.

Author:

Torwill

Boil Size: 33.5 Litres

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/22/2018 9:35 PM

Notes: Fermentation notes:

- Main fermentation at 18°C - ~ 4 days ( Important FG).
- Diacetil rest at 18°C - ~ 3 days (Reduce the temp 3°C/day ).
- After diacetil rest yeast removal.
- Lagering at 0°C - ~ 7 days.

Author:

robinbertels

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/23/2018 7:56 PM

Notes:

Author:

Steinar Haug

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.067

Efficiency: 75

Mash Thickness: N/A

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: 8/31/2015 6:16 PM

Notes: Bryggselv:

4.3kg Best Munich Malt(6L)
850g Best Caramel Aromatic Malt(20L)
850g Crisp Maris Otter Ale Malt(3.75L)
850g Best Wheat Malt (2.4L)
550g Crisp Crystal malt 100 (90L)
250g Crystal Rye (72L)
250g Peated Malt (2L) - smoke flavor
150g Fawcetts Pale Chocolate Malt (225L)
150g Crisp Roasted Barley (450-550L)
150g Crisp Rug Malt (9-14L)
150g Weyermann Cararye (66L)

Author:

TAM Bryggeri

Boil Size: 50 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/31/2016 9:23 AM

Notes:

Author:

friskt

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.5

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: 1/7/2016 11:22 PM

Notes:

Author:

wstcsmithdad1@gmail.com

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.049

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: 3/14/2020 1:21 AM

Notes:

Author:

Mazsi

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: sucrose

Priming Amount: 121 g

Creation Date: 10/15/2018 10:46 AM

Notes:

Author:

Back of the Passage Brewery

Boil Size: 28.5 Litres

Boil Time: 30

Boil Gravity: 1.033

Efficiency: 54

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18.5 ° C

Priming Method: Force carbing

Priming Amount: 3min at 30psi

Creation Date: 8/27/2018 5:02 AM

Notes: Batch #2 - 7/10/18 - 54% Efficiency (Brewed for Golden Prop)
Trying to throw a little more flavour at this one, possibly adding passionfruit for dry hop, upped salt to 12g from 11g and Indian coriander seeds to 15g from 14g.
- Mash extended to 40 min from 30.
- Dry pitched x2 packs of yeast
14/10/18 - Fermented hard at the start for 4 days. SG: 1012, tasted fruity and light.
16/10/18 - Added 10ml of Lactic acid (88%) down from 12ml in #1, to account for 15ml of Mangrove Jacks Passionfruit beer flavour (50ml recommend).
17/10/18 - Tastes mildly of passionfruit and moderate bitterness, cold crashed.
19/10/18 - Added another 5ml of lactic before force carbing.
20/10/18 - Could do with a touch more passionfruit, seemed popular with people at the event. The keg was finished.

Batch #1 - 49% Efficiency (No passionfruit in this batch)
- Used dry yeast (K-97) x2, instead of Wyeast 1007, dry pitched at 21C and aerated
- Added lactic acid post ferm instead of using Wyeast 5335 (Lacto.)
- Gladfield German Pilsner Malt & Gladfield Wheat Malt used
- Aiming for pH 3.2 finish with acid Lactic 88% additions, will check with pH meter
- Cut boil time to 30 min from 60 min.
- Cut mash to 35 min from 60 min.
- Fermented out very hard early and died down a bit after about 4 days.
12/9/18 - Upped temp to 19.5C
14/9/18 - SG: 1010 Cloudy and dull it doesn't look flash, smells ok with a hint of fruit, tastes quite mildly fruit and a bit thin. Interested to see what the acid will do to it.
16/9/18 - Added 12ml of 88% lactic acid.
17/9/18 - Tasted mildly acidic, cleared nicely, cloudy pale straw colour, decided not to add anymore acid (will use pH meter next time).
7/10/18 -

Author:

The Brown Owl

Boil Size: 26 Litres

Boil Time: 90

Boil Gravity: 1.033

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/1/2018 12:11 PM

Notes: BF = 62 IBU
SMPH = 35 IBU
BYO = 35 IBU

Roasted Barley needs to be milled extra fine. Either ask for this from the supplier or ask for the RB to be bagged separately and then mill yourself. You can also crush it down further by using a rolling pin.

Most recent iteration (15/04/25) has 5% coffee malt and Willamette finishing hops instead of EKG.

Author:

Chef Chad

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: 4/8/2012 11:59 PM

Notes:

Author:

RichieBier

Boil Size: 54 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 78

Mash Thickness: 3.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/6/2015 7:47 PM

Notes:

Author:

Mellow Fellow

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: 1.25

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: 10/14/2015 11:57 PM

Notes:

Author:

TheLadybugTree

Boil Size: 11.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 60 ° F

Priming Method: Keg

Priming Amount: 12 PSI at 38F

Creation Date: 6/5/2015 7:06 PM

Notes: Inspired to try step mashing once I have pump. need to figure out heat source until i get a kettle. Also want to try overnight mashing.

Author:

enyapfc

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: corn sugar

Priming Amount: .75 cup

Creation Date: 4/26/2015 4:08 PM

Notes: acidulated malt to be separate from rest of bill
Alternative yeast Wyeast 1007 (German Ale) yeast
alternative to Santiam hops?
cool to 68°, pitch yeast in primary fermenter
primary for 5-7 days then secondary (split into two secondaries add cranberries (1 lb? to one vessel)

Author:

Houses 3 Brewing

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.031

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: 1/24/2015 4:11 AM

Notes:

Author:

Jim Neal

Boil Size: 32 Litres

Boil Time: 75

Boil Gravity: 1.034

Efficiency: 68

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 12 ° C

Priming Method: Corn Sugar

Priming Amount: 140g

Creation Date: 1/21/2015 6:21 PM

Notes: 2nd attempt recipe. Doubled the hopping rate after 1st attempt was not very hoppy. In hindsight, should have kept the boil amount the same and used more later on. Will try dry hopping during lagering too.

Author:

Paul Miller

Boil Size: 3.01156 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 71

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/2/2011 4:41 AM

Notes: My first russian imperial stout.

Author:

Jrut

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/18/2017 9:46 AM

Notes:

Author:

Genus Brewing

Boil Size: 3.5 Gallons

Boil Time: 90

Boil Gravity: 1.065

Efficiency: 60

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: 3/28/2014 7:28 PM

Notes: Heat 4 gallons of water to 167 degrees, stir in grain, rest 1 hr, then sparge to 3.5 or 4 gallons h2o