Homebrew Beer Recipes | Page 583 | Browse 325,000+ at Brewer's Friend

Author:

weaverrm

Boil Size: 8.75 Gallons

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 63

Mash Thickness: 1.42

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 70 ° F

Priming Method: DME

Priming Amount: N/A

Creation Date: 7/14/2014 9:57 PM

Notes: Significant losses due to large volume of whole hops, resulting in low efficiency. Actual volumes were higher when hops were included. Efficiency at mashing and after boil was closer to 75%.

Super tasty recipe. Bitterness is nice. Not too mouth puckering, so it's easier to drink. Lovely tropical fruit aromas from the citra.

Author:

ReaperUnreal

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 63.5

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/3/2020 3:05 PM

Notes:

Author:

sandboxbrewingco

Boil Size: 10 Gallons

Boil Time: 180

Boil Gravity: 1.394

Efficiency: 60

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/11/2017 7:06 PM

Notes:

Author:

Ozarks Mountain Brewery

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 80

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/21/2014 2:04 AM

Notes: whirlpool at 0 until you reach 180, then chill, use an 8 gallon fermenter, fill as much as possible, ferment for 7 days, raise temp to 70 then pull off yeast and dry hop for 7 more days, pull into keg or kegs and cold crash at 34 for 7 days, pull into serving keg, purge then set pressure to 12 for 7 more days.

at this point you should have close to 5 gallons, enjoy

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:

Merchant Brewing Co

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: 3

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: 8/13/2013 12:22 PM

Notes:

Author:

TigerDave

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 12

Creation Date: 12/22/2019 6:56 PM

Notes: Mash at 145F for 15 min.
Raise to 155F and hold for 30 min.
Raise to 168F to mash out.
Boil for 60 mins.
Add hops according to recipe.
Chill wort to 66F.
Aerate with oxygen then pitch yeast starter.
On Day 4 of fermentation, add first dry hop addition.
On Day 7 of fermentation, add second dry hop addition.
Once terminal gravity is reached (approx. 10 days), bottle or keg beer then carbonate.

Author:

Cinematic Brewing

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/5/2018 4:12 AM

Notes:

Author:

Quokka42

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.025

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 14 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/17/2018 10:40 AM

Notes: First attempt had half oz each of the flavour/aroma hops in whirlpool only, Buckets of aroma, but not enough flavour. I think the hop level is OK and while the predicted bitterness is a lot higher than the commercial 14 I am hoping half the hops in the boil will bring the flavours up. Also added a little crystal as it came out quite Pilsner like.

Latest version I Upped to an ounce of each between boil and whirlpool, dropped the crystal back and due to having a few kids to deal with I mashed lower and ended up with a higher efficiency - looked and smelled great going into the fermenter, time will tell.

Third attempt nailed the flavour, so I am dropping the grain bill back to match original and changing the times of boil addition - flavour extraction should still be good as they will be there throughout the whirlpool anyway. Aroma was already fantastic.

Author:

Magician

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 65

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: 5/14/2018 6:22 PM

Notes: Add 2 kg honeydew melon into secondary for 14 days
Dry hop / Hop Tea for 14 days (sencondary)

Author:

BS_Rat

Boil Size: 33 Litres

Boil Time: 90

Boil Gravity: 1.072

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/19/2016 5:27 PM

Notes: 90 minute boil with hops, adjuncts and nutrients as timed. Chill to 63F. Oxygenate slowly through 0.05 micron diffusion
for 90-120 seconds (we’re after 9-10 ppm O2). Ramp primary to 77F for 6-7 days. At 1.013 rack off yeast to secondary
and crash to 55-60F. Hold for 3-4 days until FG is reached. Dump yeast again and lower to 45F and hold for 8 weeks.
Bottle using heavy Belgian bottles or Champagne bottles. Prime with 33g/gal Simplicity Candi Syrup and repitch ½ cup
fresh krausen or a 500ml stir-plate WLP 530. Let bottle carb for 14 days at 76F. Cellar for 12 months

Author:

Rubenczal

Boil Size: 3 Litres

Boil Time: 60

Boil Gravity: 1.364

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 26 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/3/2015 9:32 PM

Notes:

Author:

Jackduck

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/7/2015 9:32 PM

Notes:

Author:

Fool On The Hill

Boil Size: 7 Litres

Boil Time: 60

Boil Gravity: 1.204

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/30/2014 11:49 PM

Notes:

Author:

Popenator

Boil Size: 16 Litres

Boil Time: 40

Boil Gravity: 1.043

Efficiency: 74

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: sucrose

Priming Amount: 120g

Creation Date: 2/14/2017 9:10 AM

Notes:

Author:

Greg Moore

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.036

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: 9/15/2017 3:36 AM

Notes: This recipe takes 3 yeast packets

Author:

SonnyK85

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/12/2017 7:53 PM

Notes: ** YEAST STARTER **

1. 1 Day prior to Brewing, make 10% DME solution in Erlenmeyer Flask.

MFG Date: ___/___/______
Starter: _____ gm DME / _____ L (per MrMalty.com)

2. Apply Ice Bath until Temperature reaches ~70F.
3. Squeeze 1 packet of WLP002 into DME Solution.
4. Cover with Aluminum Foil + apply to Stir Plate for 24 hours.

** MASH **

PRE-HEAT MASH - 2 gal of Boiling Water
PRE-HEAT SPARGE - 2 gal of Boiling Water
(conduct Simultaneously)

Water Volume: 4.2 gallons for 1.5 lb/qt ratio.

1. Prior to heating HLT, check pH of tap water

pH: __________

2. STRIKE WATER: 164F.
3. Add Grains @ 162F.
4. Allow Temperature to fall to 152F prior to closing lid.
5. Check Mash pH ~15 minutes into Mash.

pH: __________

6. Total Mash Time: 60 minutes

FINAL MASH TEMP: __________F
FINAL MASH pH: __________

7. Add 1.5gal of Boiling Water at the end of Mash and stir into solution
8. Begin Vorlauf!

** SPARGE **

1. Add 6.5gal of water to Pot. Prior to heating, adjust pH to </= 6.0 with Lactic Acid

Lactic Acid addition: __________ mL
Final pH measurement: __________

2. Heat 6.5gal of Water to 175F. Add to Sparge Vessel.
3. Recirculate 4 times (or until clear running's) prior to collecting wort.
4. Attempt to Sparge over 40 minutes, collect 7.75 gal into boil kettle.

** BOIL **

1. Check Pre-Boil Gravity (goal: 1.042) + pH
** NOTE: Make sure to adjust for TEMPERATURE **

PRE-BOIL GRAVITY: __________ @ __________F

2. Adjust Gravity to Goal (1.042)

Adjusted Gravity: __________ (__________ @ __________ F)

PRE-BOIL pH: __________

3. Adjust Pre-Boil pH to: ~5.5 (+/- 0.1)

Final pH measurement: __________
Lactic Acid addition: __________ mL

4. Boil for 90 minutes (goal OG: 1.059)
5. Add Kent Golding Hops @ 60 minutes.
6. Add Lactose @ 15 minutes.
7. Add 1 crushed Whirlfloc tablet @ 5 minutes.
8. Chill wort to ~70F after completion of Boil
9. Auto-siphon wort from Kettle into Mash Cooler with Hop Cylinder + fine mesh bag attached (at the end of auto-siphon)
10. Gravity feed 5.25gal (5gal mark) of wort from Mash Cooler into Catalyst Fermenter
11. Allow Ranco/Chest Freezer to adjust wort temperature to goal starting temp

ORIGINAL GRAVITY: ______________ (goal: 1.059)

** FERMENTATION **

1. Goal Starting Temp: 67F
2. Once signs of Fermentation begin to slow, increase temp by 1F/24hr until 70F. Leave at 70F for the duration of Fermentation
3. After diacetyl has cleaned up, cold crash beer to 40F for 2-3 Days prior to transferring to Keg.

** carbonate to approximately 1.5-2 volumes CO2 **

Author:

Mickey

Boil Size: 5 Gallons

Boil Time: 45

Boil Gravity: 1.031

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/9/2015 6:34 PM

Notes: Harvest yeast from Upland Brewing's "Upland Wheat Ale" for this brew.

Author:

Gregory L

Boil Size: 6.06 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: sugar for bottling

Priming Amount: 175ml

Creation Date: 5/10/2015 8:41 AM

Notes: Smell of zesty orange peel. Fresh tasting with good body and notes of freshly crushed coriander seeds. Head is aggressive on the pour due to high carbonation, but settles comfortably after a few minutes.
Rated first place by numerous brewery guests between brews 1-7. Recommended for submission into homebrew contest, but too precious to give up. All gone now!

>malt extract can be light or extra light
>yeast should be Belgian Wit (wheat) beer type
>use light honey

Directions for 5gal batch:
O.G.: 1.056-1.060
F.G.: 1.008-1.010
Bitterness: 18BU
Colour: 4SRM (8 EBC)
Alcohol: 6.3% by volume

Add malt extract, honey, and boiling hops to 7.5L water and boil for 60 mins. Add the flavor hops, ground coriander and orange peel for the final 5 minutes. Add the aroma hops for the final 1-2 minutes of boiling. Strain, sparge, and transfer immediately to 7.5L of cold water in the fermenter. Top off with additional water to make 19L. Aaerate the wort very well. Pitch the yeast when the temperature of the wort is about 21C. Ferment at about 21C for about 1 week or when fermentatino shows signs of calming and stopping.
Prime with sugar and bottle or keg when fermentation is complete. For added attraction add one whole coriander seed to each bottle when bottling (microwave them if worried).