Homebrew Beer Recipes | Page 620 | Browse 320,000+ at Brewer's Friend

Author:

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 68

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 33 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/26/2018 5:13 AM

Notes: Brew with 2.5kgs fresh Apricots:

- Add 0.5kg to boil
- Add 2kg to primary

Author:

Mig

Boil Size: 36 Litres

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/27/2015 6:21 PM

Notes: This beer sounds like a cross between a Scotch Ale and a Black IPA. Maybe sub mollasses for dark brown sugar (500g)in the boil fir last 10 minutes. Ferment 20-23C. Maybe dry hop with Centennial fir 7 days.

Author:

Mellow Fellow

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

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: 10/14/2015 11:57 PM

Notes:

Author:

BREWPaquette

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 58

Mash Thickness: 2.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 23 ° C

Priming Method: sucrose

Priming Amount: 170g

Creation Date: 4/10/2016 8:48 PM

Notes: dévié de MatinAle

Author:

colbon

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 73

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/13/2016 11:02 AM

Notes: Modified version of Rogue Chocolate Stout. Increased IBUs to be closer to the actual beer as the Zymurgy recipe incorrectly only has 40IBUs. Color was also very light, so increased roasted grains. The actual beer is 135L, so this is still pretty far off in color, but was shooting for a lighter / more chocolatey flavor. Added cocoa nibs to the end of the boil, need to determine if they are best served added to the secondary or to the end of boil. Chocolate extract is used in secondary to give strong chocolate aroma/flavor. I'm not sure about vanilla use, perhaps only a hint would be nice, but I may need to adjust to not overpower the beer. There is no vanilla in Rogue.

Decided to drop vanilla. Flavor seems perfect - similar in some ways to Rogue, but much more silky/chocolatey along the lines of Shake, but not sweet like that beer. I'm really happy with this recipe!

Author:

Gorilla Dad

Boil Size: 7 Gallons

Boil Time: 30

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/20/2022 1:02 AM

Notes:

Author:

gebaxke

Boil Size: 57 Litres

Boil Time: 90

Boil Gravity: N/A

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: 1/31/2013 5:52 PM

Notes:

Author:

Wolf Pack Brewing

Boil Size: 21.1 Litres

Boil Time: N/A

Boil Gravity: 1.009

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/13/2021 12:57 AM

Notes: Silver in River Valley 2022 Competition 22/05/2022

Mix 3.9kg of WW Apple Juice concentrate with 21.1L water to make up to 25L volume.

Add yeast when liquid is at pitching temp.

Allow to ferment out to 1.010.

Add 40 grams of Black Doris Plum Cider Powder.

Transfer to keg and chill to prevent any further fermentation.

Our Apple Cider is made from the highest quality apples, usually 3 types being Braeburn, Royal Gala and Jazz, depending on the season. The result is a very clean and crisp cider. The apple flavours are light and pleasant and the overall taste is refreshing. We suggest to ferment to 1.010 SG and put the cooling on to stop fermentation as this will leave some residual sweetness without making the beverage too sweet. At this SG the alcohol will be 3.85%. If you want to hit 5% at this final SG, add an extra 600 grams of dextrose at the start. If you let the yeast ferment all the way the final gravity will be about 1.006 which is an alcohol content of 4.38%. If you want to hit 5% at this final SG, add an extra 350 grams of dextrose.

Author:

Joe Rigby

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 76

Mash Thickness: 1.25

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: 1/4/2019 10:01 PM

Notes: 1 g of WB-06
9+ g of S-04

Author:

danduchene

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/2/2017 6:45 PM

Notes:

Author:

Tom Davis

Boil Size: 26.5 Litres

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/24/2017 11:18 AM

Notes:

Author:

Mark D Pirate

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 4.79

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/15/2016 10:58 PM

Notes:

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:

raiderrob

Boil Size: 1.75 Gallons

Boil Time: 25

Boil Gravity: 1.068

Efficiency: 80

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: 8/7/2015 3:46 AM

Notes:

Author:

Porkbelly Outfitter

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/11/2015 12:47 AM

Notes:

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.078

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: 3/31/2015 10:03 PM

Notes: Add second yeast after 3-4 Days

7 Days Primary

30 Days Secondary

60 Days in the bottle

Author:

Shawn B

Boil Size: 10 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 70

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: 3/14/2015 1:16 PM

Notes:

Author:

Mark

Boil Size: 12 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: 4/10/2013 2:23 AM

Notes: 28.75 (Quarts)
Temperature of strike water:
169.4 (F)

4oz Home grown at 185F for 10 mins after boil

Home grown hops broken into small pieces for max exposure

Irish Moss soaked overnight

Yeast hydrated for 15 mins

Fragrance out of this world, taste citrus, pine, grapefruit. The additional of the hops at 185F after the boil added a superior taste and fragrance, this is a new method for me and will be using for all brews going forward. Home grown hops add so much more character than purchased pellets or leaf, there is no comparison

Author:

Olbern

Boil Size: 3.5 Gallons

Boil Time: 45

Boil Gravity: 1.048

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/26/2015 2:39 AM

Notes:

Author:

dkcollier@yahoo.com

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 66 ° F

Priming Method:

Priming Amount: N/A

Creation Date: 5/12/2015 4:17 PM

Notes: ♦ BREW DATES: 05.15.15
Date: Brew Day • 05.15.15
15 min sparge 1.030
30 min sparge 1.038
45 min sparge 1.046
60 min sparge 1.048
Gravity End of Sparge • 1.048
Gravity End of Boil (OG) • 1.068
Date: Pitch Yeast • 05.16.15
Date: Cold Crash • 05.27.15 ◄
Gravity (FG) • 1.016 Actual
Date: Keg Day • 06.05.15 Projected
Drafted Who’s House • Dan's

♦ SESSION NOTES:
Mistake: Had the main breaker panel replaced 05.27.15 caused fermentor to warm by 10°. When cilling again it sucked up the sanitizer from the airlock jaw. Can't tell the difference.

♦ STANDARD BREWING NOTES:
Create 8 gallons sparge water. ☼ Bring to 154° strike temperature. ♦ Add tablespoon 5.2 pH balancer. ♦ Prime pump. Push water through hose.
Add grain – Sparge at 153° for 60 minutes (Minimum 60)
(One gallon loss during sparge process)
☼ Water burn rate: 1 gallon per hour.
Drain GRAIN from kettle. Adjust water height of (7 gallons)
♦ Boil clean water for end of boil session adjustment
Mash Option dark beers – Add x tablespoon Calcium Carbonate
60 minutes – Add tablespoon 5.2 pH balancer
60 minutes – Add 2 drops Fermcap
60 minutes – Add 5 tablespoon Gypsum for IPA (Optional)
15 minutes – Add Immersion chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient

FERMENTOR:
♦ Check to see if nozzle is pointed upwards

♦ KEGGING NOTES:
Purge oxygen with CO2. Chill keg 24 hours before force carbonation. Force Carbonation Calculator: 20 psi 4 days Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales

♥ DRINKABILITY: What did you like about it. Sample Date:

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Page 129 by Jamil Zainasheff and John Palmer
Pitch 2 Irish Ale Yeast WLP004

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COST OF MATERIAL:
Product Unit Price Quantity Total
Abbey Ale Yeast $ 6.00 2 $ 12.00
East Kent Goldings 8 oz $ 11.00 1 $ 11.00
UK Pale Ale Malt 1 lb $ 1.40 11.25 $ 15.75
C 40 Malt 1 lb $ 1.40 0.33 $ 0.46
C 120 Malt 1 lb $ 1.40 0.33 $ 0.46
Roasted Barley Organic 1 lb $ 1.50 0.33 $ 0.50
Subtotal $ 40.17
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