Homebrew Beer Recipes | Page 597 | Browse 320,000+ at Brewer's Friend

Author:

rmcelderry

Boil Size: 4.5 Gallons

Boil Time: 90

Boil Gravity: 1.085

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/25/2016 2:23 PM

Notes: Hammer this guy with three packets of yeast. Its super light and high gravity. We want no off flavors at all.

subsitute chinook for citra

Modified recipe. It produced great beer, but I'm adjusting my system from 6.5 lb of grain to 8 lb, and the efficiency needed to be raised from 60% to 72%. I also want to tone down the alcohol a bit, because I want to drink too much of this beer and I'm just getting drunk.

Was OG 1.066, FG 1.011 (7.24%), IBU 76.26, SRM 6.78

The C20 was 12%, I should keep this. I think just below 7% would be good. It needs a strong backbone to carry the hops. 2 packets of yeast should be fine. I'm also trying to trim costs.

I noticed I was a little low on the bittering hops so I bumped up both from 1 oz to 1.2 oz. now IBU 91

Author:

Craigerrr

Boil Size: 7.85 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/16/2018 3:06 AM

Notes: I call this one Weihnachtsbier which is Christmas Beer in German. You will be delighted with the results of this recipe. resist temptations to throw in more honey in than the recipe says. Too much honey will make the beer too dry and more alcohol forward than it needs to be. I made the one last year with 1028 but had to switch to Nottingham because 1028 wasn't available anywhere. Make sure you use a blow off with this yeast. It's takes a while to get ramped up but when it does look out. The finished product seemed a little alcohol forward but after conditioning in the keg for a couple of days it already started mellowing out and you could get more of the maltiness coming through. Great Holiday beer. Cheers !

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:

Pagge

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/6/2019 3:49 PM

Notes:

Author:

The Cellar Project

Boil Size: 6.25 Gallons

Boil Time: N/A

Boil Gravity: 1.063

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 59 ° F

Priming Method: Keg/C02

Priming Amount: N/A

Creation Date: 1/23/2017 3:17 PM

Notes: Apple cider fermented with apple-ginger syrup, Belgian candi syrup and a Belgian Ale yeast. Finished with a bourbon-oak tincture.

Apple-Ginger syrup: boil down one gallon fresh apple cider and 4oz finely chopped/ground fresh ginger. Reduce until thick and syrupy, about 1-2 cups. As syrup reduces lower heat so you do not scorch. Should be sweet, sour and spicy. Add syrups to fresh cider.

- Add 1g/L Malic acid to lower pH by .1 as needed to reach 3.5 pH.
- Check pH and add potassium metabisulfite as needed for a partial kill (for more information see chart: www.cider.org.uk/sulphite.html).
- Stock solution SO2: dissolve 3 grams of potassium metabisulphite in 30 ml (also grams) of water which corresponds to 50 ppm of SO2 for a six gallon batch
- Wait 24 to 48 hours before adding pectic enzyme and pitching yeast.

- Primary fermentation: 4-5 weeks @ 59°

- Add 5 crushed campden tablets dissolved in a bit of cider to carboy /keg before transferring for secondary/conditioning.
- Secondary: 8 weeks @ 60°- 65° (cellar temps)

At packaging, add the bourbon-oak tincture to taste (used 3oz medium toast french oak cubes in an 8 oz mason jar filled with the bourbon of your choice, aged at least 1 month but the longer the better). Added until I could just taste the bourbon. The tannins from the oak really balance out the acidity very nicely.

- Transfer to a keg to condition: 6 months @ 60°- 65° (cellar temps) in pressurized keg.

Author:

TigerDave

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

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: 11.25 psi

Creation Date: 6/28/2020 5:45 PM

Notes: This is the best homebrew I've made to date!

I made the following changes from the recipe found at: https://beerandbrewing.com/breakside-brewery-ipa-recipe/

-Increased 2-row from 8.75lb. to 10 lb.
-Increased "Light Crystal" from 1.125 lb. to 1.5 lb and used Caramel Malt 10L.
-Increased Light Munich from 12 oz. to 1 lb.
-Used 18g Cascade (6%AA) instead of Centennial at 10 min.
-Used Cascade instead of Chinook at whirlpool
-Used Cascade instead of Chinook at end of fermantation/dry hop. (I have 5 lbs of Cascade I need to use up!)
-Used 20g of SafeAle US-05 instead of WLP001.
-Finally, I made water adjustments listed under "Other Ingredients" based on my local water profile in order to reach the targets shown.

DIRECTIONS:
Add brewing tablets/salts/acids as needed to water and mix well until fully dissolved. Add grains. Mash at 153°F (67.2°C) for 30 minutes targeting a pH of 5.3, then mash out to 165°F (74°C). Add corn sugar at beginning of boil. Boil for 60 mins adding hops as specified. Add yeast nutrient with around 15-10 mins to ago. After flameout, add whirlpool hops when temp gets down to 170°F. Whirlpool for 20-30 mins. Cool wort to 66°F (19°C). Ferment at 68°F (20°C). Dry hop with the 50/50 mix of Citra and Cascade at the end of fermentation. Transfer off of the hops and yeast at day 11.

BREAKSIDE BREWER’S NOTES:
We target an 8:1 sulfate-to-chloride ratio for our hoppy beers. Use a moderate amount of gypsum, calcium chloride, and Epsom salts to Burtonize your water. You might try 4 g gypsum, 0.5–0.65 g calcium chloride, and 0.25 g Epsom salt as a starting point.

Author:

oysterbomb

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

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: 11/29/2015 12:40 AM

Notes: Add 3 cups of cold brewed sumatra coffee to secondary.

1/2 cup Starbucks Sumatra blend grounds with 3 cups water. Put in fridge for 24hrs, filter through coffee filter and put in secondary before racking.

Slice 2 vanilla beans down middle, scrape out insides and cut remaining bean shells into very small slices. Put all in small glass baby food jar with New Amsterdam vodka for 24hrs. Pour entire contents into secondary before racking.

NOTICE: Not sanitizing coffee caused this brew to turn into flint water porter. (dumped) nastttyyyyy

Author:

BrewHop

Boil Size: 6 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: 4/28/2012 7:49 AM

Notes:

Author:

Trub_maker

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 72

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: 9/22/2015 9:32 PM

Notes:

Author:

alethos

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/1/2015 9:58 AM

Notes:

Author:

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 11.8

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/1/2016 8:21 PM

Notes:

Author:

ScoundrelBrau

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 0.8

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: 8/26/2015 1:46 AM

Notes:

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.031

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/30/2015 5:27 PM

Notes:

Author:

J A

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 77

Mash Thickness: 0.75

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: 3/24/2017 1:08 PM

Notes:

Author:

Shagmeister

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.06

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: 4/19/2017 1:11 PM

Notes:

Author:

Flashman

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/6/2015 12:12 PM

Notes:

Author:

Weirdbro1

Boil Size: 56.43 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 16 ° C

Priming Method: co2

Priming Amount: 1.99 bar

Creation Date: 6/1/2021 9:49 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:

Therealmccoy3

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 65

Mash Thickness: 1.2

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: 1/6/2017 5:23 AM

Notes: This is a traditional-style English pub bitter that is only available on tap at the Bend brewpub. Features notes of caramel and is very earthy.

Pitch at 61 and ferment at 63