Homebrew Beer Recipes | Page 590 | Browse 315,000+ at Brewer's Friend

Author:

DCBrew

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: 2.5

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: 4/16/2021 7:18 PM

Notes:

Author:

nukebrewer

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 73

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/11/2014 9:53 PM

Notes: Peppers in secondary are for 7 days not minutes, but software does not allow changing the units of time.

Won second place at the 2014 Greg Noonan Memorial Homebrew Competition in the SHV category (21).

Author:

k_mcroberts@hotmail.com

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.061

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: 9/19/2014 4:51 PM

Notes: All grains and pumpkin go in the mash. If the pumpkin is in the boil you will most likely lose a gallon of water, and have a tough time straining the pumpkin out.

If you really want to put the pumpkin into the boil then you should use a grain bag or filter the wort before racking to your primary.

The pumpkin should be cleaned and cut into small cubes and baked for 45 mins at 350, then mashed and coated with honey. Then baked for another 45 mins at 350. Let it cool to 154 and add to mash. ( I used can un spiced pumpkin in all steps )

Secondary - 10-3-14 added 2 oz vanilla extract, 1 cinnamon stick, 16oz pumpkin flesh, 1/2 teaspoon graham cracker extract and 1/2 tsp pumpkin pie spice. Will sample in a week.
Btw- tasted really good

For the vanilla bean vodka solution, two vanilla beans are cut in half. The seeds and goodies are then scraped into 4oz of vodka. Let the vodka sit for two weeks.

Author:

Eldritch Brewer

Boil Size: 1 Gallons

Boil Time: N/A

Boil Gravity: 1.328

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/11/2018 1:26 AM

Notes: This is Ken Schramm's recipe for Medium Show Mead, scaled down to three gallons and using Cotes des Blancs yeast. I also added the heather tips, and steeped them in warm-hot water for four hours prior to adding the honey. Find Ken's original recipe on pg. 163-4.

Schramm, K. (2003). The Compleat Meadmaker. Brewers Publications; CO, Boulder.

Author:

truper

Boil Size: 12.5 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 4.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/11/2016 8:17 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/10/2016 5:35 PM

Notes: 1)Brew base beer
2)Pitch East Coast for primary fermentation
3)Once Primary appears finished (x7days or so) rack to secondary on top of fruit, pitch White labs sour blend plus bottle dregs of choice.
4)Place at rooms temp (70's-80's) for at least 6 months.

Author:

kmacwilliam

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.026

Efficiency: 70

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 3.5 oz

Creation Date: 3/22/2019 8:56 PM

Notes: Add half the gypsum to 3.5 gal of water. Heat water to 145 degree F (62.5 C) water and mix well. The temperature will stabilize between 130 and 135 degrees F (54.5-57 C). Add heat if necessary and hold the temperature at about 133 degrees F (56 C) for 30 minutes. Don't worry about a 3- to 5-degree F (2- j C) temperature drop during this time.

Raise mash temperature to about or just below 155 degrees F (68 C). Hold at 149 to 155 degrees F (65-68 C) for 45 minutes, stirring occasionally.

Complete conversion by raising the temperature to 158 degrees F (70 C) and holding for 10 to 20 minutes or until an iodine test indicates complete conversion. Then add more heat to raise the temperature to 167 degrees F (75 C).

Sparge with 3.5 gallons (131) of hot water at 170 degrees F (76 C) (add the other half of the gypsum to the sparge water). The volume of the wort before boiling should be about 7.5 gallons (21 I).

Bring the sweet wort to a boil and add the rapidura or invert sugar and boiling hops and boil for 50 minutes. Add the Irish moss and boil for 5 more minutes. Then add the aroma hops and boil a final 5 minutes. Cool the wort to about 70 to 75 degrees F (21-24 C).

The final primary batch size is 5.25 gallons (20 I). If necessary, add additional cold water to achieve this volume. Add yeast when the temperature of the wort is about 70-75 degrees F (21~24 C). Preferably ferment at 70-72-degree F (21-22 C) range for about 4 to 6 days or until fermentation is complete and appears to clear and darken. At this point, transfer the beer into a secondary fermenter and add the 1/2 ounce (14-gm) Kent Goldings hop pellets. Let the fermentation complete and settle in the secondary for 7 days. For best results, secondary "cellar" or age at 50 degrees F (l0 C) to help drop yeast out of suspension, but this is not at all crucial to the quality. Bottle with corn sugar. Age and carbonate/condition at about 70 degrees F (21 C).

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.023

Efficiency: 70

Mash Thickness: 1.33

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: 11/21/2018 1:45 PM

Notes:

Author:

Endre

Boil Size: 27 Litres

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 85

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/25/2017 12:59 PM

Notes:

Author:

Abronia Brews

Boil Size: 12.5 Gallons

Boil Time: 35

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: 4.5 oz

Creation Date: 1/15/2017 5:32 PM

Notes: 6th beer going into a wheated bourbon barrel from west fork distillery, adding ~6.5 gallons fresh wort to the barrel (leaving trub / yeast + ~7 gallons of previous beer as a "starter / solera"). Low bitter, big funk, complex acidity, age + ferment 1 year in barrel.

Pulling 6.5 gals to finish on oleosaccarum

Author:

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/13/2016 2:56 PM

Notes:

Author:

DaleCarroll@cox.net

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.098

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: Dextrose

Priming Amount: 1/3 cup

Creation Date: 9/24/2016 5:36 PM

Notes: Prepare the pumpkin by heating 1 qt of water to 170° F then turn off heat and mix in Libby’s Pure Pumpkin. Add Amylase and Pectin Enzymes and stir vigorously for 1 minute. Cover and set aside for last 10 minutes of boil.

Author:

jxepolis

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Corn Sugar

Priming Amount: 5 oz

Creation Date: 2/5/2012 1:51 AM

Notes:

Author:

Sleepy dog brewing

Boil Size: 5.81 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 72

Mash Thickness: 1.7

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: 3/24/2016 5:14 AM

Notes:

Author:

bluechev454

Boil Size: 14.38 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 80

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/3/2015 9:21 PM

Notes: Tree house style using blend yeast noted on HBT forum.

At flame out drop temperature to 170F. Add whirlpool hops and allow temp to free fall for 30 min.

Day 3-4 of fermentation- once krasen starts to drop, approximately day 3, add 4oz Citra

Day 8 or at kegging- add 2 oz of columbus and 6oz of citra

Author:

snyderjonc

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/24/2015 2:00 AM

Notes:

Author:

bridef

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 66

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 67 ° F

Priming Method: sucrose

Priming Amount: 4 oz

Creation Date: 9/27/2014 2:49 AM

Notes:

Author:

EvanAltman36

Boil Size: 5.5 Gallons

Boil Time: 70

Boil Gravity: 1.052

Efficiency: 45

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/18/2013 4:51 PM

Notes: Pitch 2 packets Safbrew S-33

Author:

Kamelot

Boil Size: 12 Litres

Boil Time: 90

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

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: 1/8/2013 8:24 AM

Notes: brew day plan to be 11 may -13
3 gram sugar/bottle for co2 ,hp 5,2 and irish moss.
OG a little higher 1.055

12 liter, getting 9.5 liters bottled beer equal to 3.17 gallon getting 2.37 gallon bottled beer.
Tasted on 20 June-13, fresh ale, very nice
highly recomended