Homebrew Beer Recipes | Page 600 | Browse 320,000+ 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:

jtworkman

Boil Size: 0.5 Gallons

Boil Time: 60

Boil Gravity: 1.273

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/25/2015 4:00 AM

Notes:

Author:

efernandes_m

Boil Size: 43 Litres

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/27/2016 2:48 PM

Notes:

Author:

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.097

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: 2/7/2016 11:38 PM

Notes:

Author:

KyleChepla

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

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: 9/14/2013 5:18 PM

Notes: Listed as Saison II yeast but is actually cultured Saison DuPont.

Racked to secondary onto 3/4 lb Bartlett Pear slurry that was frozen.

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

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: 2/27/2016 9:41 AM

Notes:

Author:

Kenks

Boil Size: 29.73 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 69

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 10/28/2021 11:20 PM

Notes: Copied Notes:
Secondary (after 8 days) for 5 days
Soak 3 split vanilla beans in 2oz rum.
2 lbs frozen pineapple (defrosted)
1 lb toasted coconut ( 350 in oven for 5 min)

OG= 1.060 (Brix=15)
Predicted ABV= 6%

FG= 1.016 (ABV=5.75%)
Taste=Fruity and light
Color=Golden yellow

Author:

Scrattajack

Boil Size: 28.92 Litres

Boil Time: 70

Boil Gravity: 1.029

Efficiency: 75

Mash Thickness: 3

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: 5/17/2021 8:17 PM

Notes:

Author:

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/19/2021 10:45 AM

Notes:

Author:

=DCB=

Boil Size: 12.36 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/26/2019 7:41 PM

Notes: One half will be soured with lactic acid and apples.

Other side will have gingerbread spices added.

Author:

kakent

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 10.04 psi

Creation Date: 6/25/2019 1:25 PM

Notes:

Author:

utahpete

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/8/2018 8:45 PM

Notes: 04/08/2018
5 Gal RO H20 + 1 Gal 2X filtered tap H20.
Mash for 60 minutes @ approx 158.F
Add hops per schedule, chill in keggle overnight ( covered outside).
04/09/2018 OG 1.076, refractometer 1.075 18.1 ( 4.5 Gal).
Dilute with .75 Gal 2X filtered tap H20. to 5.25 Gal.
Approx O.G. 1.065

04/12/18 SG 1.022, Nice and Fruity
04/14/18 S.G. 1.016. Added dry hops to depth charge.
04/15/18 S.G. 1.014
04/18/18 took outside to cold crash.
05/19/18 S.G. 1.014 Racked to Corny keg,approx 4.6 Gal. Put in kegerator and force carb at 25 psi.

Author:

jlyonsvancity

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/10/2017 1:35 AM

Notes: Put blueberries on the stove top with a dash of water and keep them moving to extract the blueberry syrup. Pour syrup into primary. If there's still headspace, put solids in muslin bag for 'dry hop' into primary. Give it at least another week in primary and make sure yeast have finished with it to avoid bottle bombs.

Author:

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 17 ° C

Priming Method: Açucar

Priming Amount: 6g/l

Creation Date: 2/3/2017 2:02 PM

Notes: -Não esquecer de fazer infusão a 45C somente com centeio
-Adicionar o restante do malte somente com 67C

Author:

craig-binky

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 68

Mash Thickness: 2.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 66 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/31/2016 5:00 PM

Notes: Was supposed to be 1051 but came out at 1048 (This was the brew when the boiler stopped). Seem to be getting less boil off than normal and making mistakes when reading the refractometer

Author:

Dubzie

Boil Size: 51.3 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/20/2015 3:29 AM

Notes:

Author:

nj viking

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

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: 9/24/2015 11:45 AM

Notes: Ferment 2 weeks then keg. Carb to 2.5 vol

Author:

MadHomebrewer

Boil Size: 5.5 Gallons

Boil Time: 15

Boil Gravity: 1.048

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/12/2015 2:39 AM

Notes: I wanted to brew something that was quick to make, refreshing and sessionable!

Instructions:
Steep the crystal malt in a grain bag in the water as it is coming up to a boil. When the temperature reaches 170F, take the bag out. Add the extract before the wort comes to a boil to help avoid a boil over. When the wort begins to boil, add hop additions at times above. Only boil wort for 15 minutes. Chill and pitch yeast.

One note: you will not need as much water as a typical one-hour boil, since you will not be losing as much water to boil off.

Author:

DavidHume

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 73 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/26/2015 5:55 AM

Notes: 3/2/15: Brew day.

Steeped specialty grains for 20 minutes in 2.5 gallons of distilled water, starting at 154ºF. Turned off the burner. After 10 minutes, the temperature dropped to 144ºF, so we relit the burner and it hit 152ºF by the time we removed the grains. We let them drip until only one drop per second fell.

Added 3 gallons of distilled water and 20 ounces of light DME. Let temperature rise to 175ºF and added ~5 more ounces of light DME.

Once the water boiled, we added 6 pounds of light LME, which we had let sit out of the fridge for 36 hours and had soaked in hot water for 10 minutes. Added 1 ounce US Fuggles pellets loosely contained in a hop sock. Boiled for 70 minutes, since the addition of the (non-active) immersion chiller stopped the boil for 7 of the last 10 minutes of the original 60. At 10 minutes, added 1 tablet WhirlFloc.

Chilled to 75ºF using immersion chiller, aerated for 20 seconds, and added solid stopper. Gravity of 1.058. Transported 25 miles in a car.

Aerated for another 20 seconds and pitched a smack pack of Roeselare, as well as the bottle dregs from Hanssens Artisanaal Oude Kriek, Boon Oude Geuze Mariage Parfait, and Tilquin's Oude (Gueuze Tilquin)².

Installed blowoff tube and left in closet to ferment at ambient temperature of 66ºF.

24 hours later fermenting vigorously. Internal temperature 74-75ºF, ambient temperature has gone up to 68ºF after 2 days.

3/6/15: Fermentation has slowed significantly, temperature has dropped down to 72ºF, and blowoff activity has been reduced to every 3 seconds.

3/26/15: Racked to secondary. Quite clear, with a mildly tart, fruity aroma. Washed 1.5 quarts of yeast slurry for use in a future batch.

4/19/15: Added 1 ounce of Burgundy-soaked oak cubes.

10/29/15: Pulled a sample. Gravity 1.006. It smells like the rubber stopper, which I replaced with a silicone one. (Note to self: Never age something long-term with one of those again!) Body was medium, with a slightly higher carbonation level and (perceived?) acidity level than my other sour. Minimal funk, slight fruit; somewhat boring. This one will probably get some fruit to liven things up if the acidity doesn't increase.

Author:

man_o_bier

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 1

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: 7/2/2014 10:43 PM

Notes: A low hop, pale, light wheat ale, this beer takes a new shot at a brew favorite. Kaffir lime leaves are the real star here. It adds a refreshing twist to a perfect summertime beer. Spicy, tart, and crisp, kaffir lime strikes a perfect balance between sweet and bitter. Along with coriander seed and dried orange peel, the leaves accent this Belgian style ale's unique flavor profiles by adding a taste reminiscent of Southeast Asian cuisine. Tamarind, another exotic fruit prized in SEA for both its tartness and medicinal qualities, will give a sweet and sour zing to the beer's finish.

Drink well,
Drunken Buddha