Homebrew Beer Recipes | Page 592 | Browse 320,000+ at Brewer's Friend

Author:

Happenstance Brewing Company

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.073

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 64 ° F

Priming Method: Corn sugar

Priming Amount: N/A

Creation Date: 1/6/2014 4:21 PM

Notes: Christmas Pyre Ale

Sacch rest at 150F for 60 min. First wort hops added at 160F. Boil. Kill the flame, add whirlpool hops and Fir needles (2 cups volumetrically), swirl and cover for 45 minutes. Aroma hops added at 160F during chill. Chill rapidly, aerate, ferment at 64F for 14 days or so. Cold crash for 2 days to 35F, rack, fine, re-rack, and then bring back to 70F for dry hopping. Four day 2 stage dry hop. Bottle and condition for 21 days at room temps.

Author:

brewgna

Boil Size: 3 Gallons

Boil Time: 20

Boil Gravity: 1.104

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Dextrose

Priming Amount: 5oz

Creation Date: 3/20/2014 2:58 PM

Notes:

Author:

Boil Size: 1085 Gallons

Boil Time: 90

Boil Gravity: 15.4

Efficiency: 82

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/9/2015 9:54 PM

Notes:

Author:

Arbe0

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.077

Efficiency: 74

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/21/2016 5:02 AM

Notes:

Author:

mikesbrew

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.13

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 61 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/23/2013 10:18 PM

Notes: This is a very nice drinking ale. Ready to bottle or keg in 8 to 10 days but I always follow 1wk primary, 2wks secondary,(you must let the yeast finish and this is where the beer becomes crystal clear) then keg or bottle....If you bottle, let it sit for 2 to 3 weeks minimum. It will be worth the wait! also used 1 whole Whirfloc tablet. All my friends loved this one. Be careful! this stuff will sneak up on you! Prime with 4oz. priming sugar as usual.

Author:

biergato

Boil Size: 4.7 Gallons

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 95 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/28/2018 3:08 AM

Notes:

Author:

Mall

Boil Size: 44 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 2.6

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: 2/28/2018 11:51 PM

Notes:

Author:

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/31/2017 7:24 PM

Notes:

Author:

BigDaddy84

Boil Size: 7.79 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/12/2017 2:41 PM

Notes:

Author:

SchuBrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/7/2016 9:22 PM

Notes:

Author:

BEERngineer

Boil Size: 30.3 Litres

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/13/2015 1:28 AM

Notes: Stone Levitation Amber Ale
5 gallons (about fifty-four 12-ounce bottles or thirty 22-ounce bottles)

8 pounds, 8.0 ounces crushed North American two-row pale malt
14.4 ounces crushed 75L crystal malt
8.3 ounces crushed 150L crystal malt
1.3 ounces crushed black malt
About 8 gallons plus 12 cups water

0.28 ounce Columbus hops (12.9% alpha acid)
½ teaspoon Irish moss 
0.90 ounce Amarillo hops (8.5% alpha acid)
0.90 ounce Crystal hops (3.5% alpha acid)
0.26 ounce Simcoe hops (13.0% alpha acid)
1 (35ml) package White Labs WLP007 Dry English Ale Yeast or WLP002 English Ale Yeast
0.77 ounce Amarillo hops (8.5% alpha acid)
1 cup plus 3 tablespoons light dried malt extract

I can’t stress it enough: clean and sanitize everything.

Mashing
In a 10-gallon insulated cooler, combine the malts with 3 gallons plus 2 cups of 173°F water. The water should cool slightly when mixed with the grain. Hold the mash at 157°F for 30 minutes.
Add 1 gallon plus 12 cups of 182°F water. The mixture should come up to 165°F.

Lautering and Sparging
Once the liquid is lower than the level of the grain, begin to slowly sprinkle 3 gallons plus 14 cups of 168°F water over the grains to start the sparge. Continue sparging.

The Boil
For safety’s sake, set up your propane burner outside. Set the brew kettle of wort on top and add water to bring the wort level up to about 6 gallons plus 12 cups, if needed. Bring the wort to a rapid, rolling boil. As it begins to come to a boil, a layer of foam and scum may develop at the surface. Skim it off and discard. Once the wort is at a full boil, put a hops bag containing the Columbus hops in the kettle and set a timer for 90 minutes. Stir the wort frequently during the boil, and be watchful to avoid boilovers.

At 15 minutes before the end of the boil, stir in the Irish moss. At 10 minutes before the end of the boil, put a hops bag containing the 0.90 ounce of Amarillo hops in the kettle. When the boiling time is over, turn off the heat and put a hops bag containing the Crystal and Simcoe hops in the kettle. Cover the kettle and immediately begin cooling the wort quickly.

Pitching the Yeast and Fermentation
Once the wort has cooled to 72°F, discard the spent hops and check the specific gravity of the wort with a hydrometer. The target starting gravity is 1.048 (12 Plato).
Transfer the wort to the primary fermentation bucket or carboy. Pitch the yeast (or prepare a yeast starter). Allow the wort to ferment through primary fermentation at 72°F, then transfer the wort to a carboy for dry hopping and secondary fermentation.

Dry Hopping
Put the 0.77 ounce of Amarillo hops in a hops bag and put it in the carboy. Seal the carboy with the drilled stopper and an airlock filled halfway with water and ferment at 72°F.

After 7 days, dry hopping is complete. Remove the hops bag and discard the hops. Check the specific gravity of the beer. If it’s reached the target final gravity of 1.013 (3.2 Plato), it’s ready to bottle. If not, allow it to continue fermenting at 72°F until it reaches the target.

Bottling
When you’re ready to bottle, clean and sanitize the bottles, caps, and bottling equipment. Put the dried malt extract in a medium saucepan and stir in just enough water to dissolve it. Bring the mixture to a boil over high heat. Remove from the heat, cover, and let cool slightly. Proceed with bottling.

Advanced Recipe:  
85.0% crushed North American two-row pale malt
9.0% crushed 75L crystal malt 
5.2% crushed 150L crystal malt 
0.8% crushed black malt 
Conversion temperature 157°F [10 minutes] Mash out 165°F

0.108 lb/bbl Columbus hops (12.9% alpha acid) [90 minutes]
0.35 lb/bbl Amarillo hops (8.5% alpha acid) [10 minutes]
0.35 lb/bbl Crystal hops (3.5% alpha acid) [0 minutes]
0.10 lb/bbl Simcoe hops (13.0% alpha acid) [0 minutes]

White Labs WLP007 Dry English Ale Yeast or WLP002 English Ale Yeast
Pitch rate 12

0.30 lb/bbl Amarillo hops (8.5% alpha acid) [Dry hop, 7 days]

Starting gravity 1.048 (12 Plato)
Final gravity 1.013 (3.2 Plato)
Ferment at 72°F

Author:

crayfish_dc

Boil Size: 11 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: Keg

Priming Amount: 10psi

Creation Date: 7/19/2015 11:36 AM

Notes: This is a really balanced, slightly malty amber beer with a touch of roasted flavor.

Author:

SpencerG11

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: Keg

Priming Amount: Force Carb

Creation Date: 7/18/2015 4:03 PM

Notes: 1.070 OG
Chilled and pitched at 66.5F
Mashed at 153F
2L Starter for 34 hours with 1 cup DME
Put starter in fridge then decanted off most wort, not sure if decanted too much and dumped some yeast accidentally.
Forgot 1lb Flaked Wheat in recipe, head retention will suffer. will ferment at 65F for 2 weeks.
8/2/15- dry hopped with 2oz Columbus and added oak chips that had been soaking in vodka for 2 weeks SG was 1.011 which leaves 7.7% ABV. Will leave on chips and hops for 6 days then keg. This will be my first kegged beer

Author:

tbridge

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/4/2015 5:57 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:

peterj

Boil Size: 7.25 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: 10/1/2012 2:55 AM

Notes: preboil gravity = 1.052

If I rebrew this I would definitely take out the Simcoe FWH. Not sure why I put that in there in the first place. It makes it just a tad too bitter.

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/29/2016 6:48 PM

Notes: Mash at 152

OG: 1.049 Obrix: 12.8 F brix: 5.5
ABV: 5.8 %

Author:

Cain Piper

Boil Size: 28.4 Litres

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 75

Mash Thickness: 2.7

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: 10/16/2016 10:56 PM

Notes: Double crush the roast barley to extract the most colour and flavour from it possible.

Keep 500ml of wort and sour uncovered at room temperature for a few days. Use a sour culture if you have one available, but not necessary. After a few days, re-boil the sour wort, cool then add directly to fermenter.

Author:

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: Table Sugar

Priming Amount: 61.51g

Creation Date: 10/21/2016 6:40 PM

Notes:

Author:

Sidney Harbour-Bridge

Boil Size: 27 Litres

Boil Time: 90

Boil Gravity: 1.025

Efficiency: 78

Mash Thickness: 6.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: co2

Priming Amount: 2.48 bar

Creation Date: 1/19/2017 1:56 AM

Notes:
Boil with lid on 2L/hr