Homebrew Beer Recipes | Page 604 | Browse 315,000+ at Brewer's Friend

Author:

enrique

Boil Size: 1.75 Gallons

Boil Time: 90

Boil Gravity: 1.064

Efficiency: 75

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/10/2017 2:50 PM

Notes:

Author:

resettling

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.07

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/5/2015 4:42 PM

Notes:

Author:

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 75

Mash Thickness: 1.45

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: 12/8/2018 3:03 AM

Notes:

Author:

partylights

Boil Size: 6.5 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: 6/3/2012 11:36 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:

foxchainman11@yahoo.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 60

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/24/2016 6:12 PM

Notes: Rahr 2 row 14 lb Purchased/Milled 7/24/2016
Briess White Wheat 0.8 lb
Briess Carapils 0.6 lb
Thomas Fawcett Crystal 40L 0.6 lb
BestMaltz Acidulated Malt 0.35 lb

Brewed 8/24/2016. Pitched yeast at 78 C, Second pitch 500 mL settled yeast. 3 weeks stored in fridge, 2 week on beer 1 week on sterile water. 8 hour 2200 mL starter with yeast nutrient.

Bottled 9/20/2016. Three weeks in fermenter, 6 days dry hopped. Finished at 1.010, San Diego Super Yeast is a beast!

Author:

wobdee

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 47 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/24/2016 10:32 PM

Notes: Ferment 4 days at 48°, lower to 47°, day 5 lower to 46°, day 6 transfer to spund keg, Ferment 4 days, lower slowly to lager temps and lager 5 weeks.

Author:

monkeyhaiku

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.25

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: 2/14/2016 5:37 AM

Notes:

Author:

jhn

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 13

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/9/2015 11:06 AM

Notes:

Author:

GregH

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

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: 9/22/2015 10:31 AM

Notes: Use Newcastle yeast

Author:

Cory Witmer

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: 1.25

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: 8/10/2015 5:51 PM

Notes:

Author:

Ninja Bunny

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.16

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/28/2015 2:18 AM

Notes: 1 month conditioning, 3-8 month peak

3 days before bottling, prime the beer with another dose of yeast

Author:

Victorian Ghost

Boil Size: 28.5 Litres

Boil Time: 75

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 3

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: 2/7/2015 7:26 PM

Notes:

Author:

NeiloGD

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 40

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/23/2013 8:11 AM

Notes: Finished at 1.030. Kegging on recommendation as we all know how honey can be, potentially going to finish nicely but then ferment later on in the bottle + explode.

Author:

alan_stanley@ntlworld.com

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.126

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: 6/14/2015 2:28 PM

Notes: This is variation on my citra honey and ginger recipe again with the hop selection dictated mainly by what I had left over from previous brews. I've upped the overall hoppage a bit this time round but the quantity of ginger was toned down to aim for a more subtle hint rather than the quite full ginger beer taste of the original.

The honey, crystal malt and "first wort" hops were steeped in 4 pints water at 65 degrees for 40 minutes.

For the boil I started with 1kg extract in 16 pints water until final 15 minutes when the rest of the extract, the chopped ginger and strained honey mixture.

I cooled the wort in the bath to 35 degrees then put it in fermenter and topped up to the full volume running the added water through the hops in the kettle to rinse out a bit more hop flavour.

"Where's the rhubarb?" You might be wondering. I split the 5 gallon batch at secondary fermentation and tried various combinations as follows:

1 gallon 30g stewed rhubarb
1 gallon 20g stewed rhubarb
1 gallon 10g stewed rhubarb + 10g Kohatu hops
2 gallons 30g Kohatu hops

Left in secondary for a week before bottling. I'll update this description to let you know how it turns out.

UPDATE: So first results are mostly positive. The best batch is definitely the 10+10 which is very drinkable and seems to be nicely balanced with enough rhubarb to give an interesting slightly sour but pleasant flavour. I'm very pleased with this one. The 20 and 30g rhubarb batches are good too but the 30g especially is very dry. The rhubarb does seem to add a dryness along with the sourness you'd expect.

I wouldn't do the 30g Kohatu dry hopped again - the hop flavour was too much and a bit grassy.

Author:

Frosty Weasel

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.158

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 73 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/10/2014 10:40 PM

Notes: Grains
Heat 2 gallons of to 162°.
Add grains and let temperature rest down to 152° F and hold for 20-25 minutes.

Extracts
With the heat off add LME

Hops
Turn on heat and while stirring bring to a boil.
Add .5 oz of Phoenix hops for 60 minutes
Add .5 oz of Phoenix hops for 30 minutes
Add 1 oz Willamette hops for 5 minutes
Add 1 lb lactose.

Fermentation
Ferment for 7-10 days at 68°-72° F. Optional: You can transfer from primary to secondary after 5 days and leave in secondary for 7 days.

The final specific gravity should be 1.018-1.022.

Author:

Brewstore

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 2.5

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: 3/14/2017 10:03 PM

Notes:

Author:

chewyheel

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 2

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: 5/30/2017 7:13 PM

Notes:

Author:

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 19.5 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/19/2017 4:58 AM

Notes: - Consider using brewing salts.

- Use sour tub.

- Remove 1cup of grains before mashing to use as sour starter.
- Add back to mash following 60mins mash.
- Cover mash with weighted plastic and cover.
- Leave mash in tun for 36 hours at 46-49C to kettle sour.

- Heat back to 77C to mashout and sparge, continue as normal.

- Add sea salt at end of boil.

- Primary ferment 2 weeks at 20C.
- Transfer to secondary, add grapefruit peels and sit for four weeks at 21C.

- Bottle and sit for further four weeks.

Author:

W1IA

Boil Size: 7 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: 7/1/2012 6:28 PM

Notes: Used 3 gallons distilled with 1 gallon tap water mixed and extracted 3.5 gallons for mash (aprox). Batch started 6/28/12
Briess Malts, 1 tsp. Irish Moss 15 minutes
Immersion Chiller to 79 degrees