Homebrew Beer Recipes | Page 641 | Browse 320,000+ at Brewer's Friend

Author:

Bravado

Boil Size: 6.5 Gallons

Boil Time: 40

Boil Gravity: 1.062

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/26/2017 5:12 PM

Notes: No sparge. 5 L mash out. 180 F

Flame out hops:
add at end of boil. mix hops in well with Immersion Chiller. Chill wort down to 170 F. Let stand at 170 for 15 min. Chill to pitching temp.

Dry Hops:
first DH goes into primary at end of fermentation.
2nd DH into modified (shortened dip tube) and oxygen free keg.
Jump (bev port to bev port) finished beer into another keg following DH

Author:

Leetxen

Boil Size: 12 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: 13.9 psi

Creation Date: 4/22/2022 12:17 AM

Notes: Using Solstice Pilsner malt and Solstice Wheat malt. These are Utah grains, however they are not on the profiles by brewersfriend.

Author:

CooperGrove

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: 1.5

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: 5/29/2020 11:48 PM

Notes:

Author:

Dirtboy

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 95 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/9/2019 7:39 PM

Notes:

Author:

Pokey46

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 80

Mash Thickness: 1.5

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: 4/14/2019 5:17 PM

Notes:

Author:

rolandblais

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 65

Mash Thickness: N/A

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: 10/14/2018 3:32 AM

Notes: ***GRAIN BILL IS A GUESS***

https://brooklynbrewshop.com/pages/instructions-unicorn-ipa

Pre-Brew: Sanitize
Sanitization is important, but it's nothing scary. When brewing, keep everything clean so that you give what you're brewing its best chance to succeed. So when preparing for brew day, wipe any crumbs off the counters. Move any clutter that might be in your way. Read through the rest of the instructions (at least through fermentation) so that you know what to expect. And have fun!

Dissolve half of your sanitizer packet with a gallon of water in a container. Save the second half for when you bottle.
Soak everything you are going to use, rinse with water, and let air dry on some paper towels. If it isn’t totally dry when you are ready to start don’t worry.
Keep the extra sanitizer in a container for now. Chances are you’ll want to re-sanitize something later.
Additional Ingredients Needed:
3 Tablespoons Honey
Ice
1/3 cup of shredded beets
1: The Mash
During The Mash, you're extracting all the sugars, color and flavor you can from grain. You're basically just steeping grain in hot water. It's a lot like making oatmeal.

Heat 2 quarts (1.9 liters) of water to 160°F (71°C).
Add grain (This is called “mashing in.” Take note of jargon. Or don’t).
Mix gently with spoon or spatula until mash has consistency of oatmeal. Add water if too dry or hot. Temperature will drop to ~150°F (66°C).
Cook for 60 minutes at 144-152°F (63-68°C). Stir every 10 minutes, and use your thermometer to take temperature readings from multiple locations.
You likely don’t need to apply heat constantly. Get it up to temperature, then turn the heat off. Monitor, stir, and adjust accordingly to keep in range.
After 60 minutes, heat to 170°F (77°C) while stirring constantly (“Mashing Out”).
2: The Sparge
If you're familiar with brewing coffee, you should have an idea of how The Sparge works. During The Sparge, you put the grain in a strainer and pour hot water over it to draw out all those sugars you created during The Mash.

Heat additional 4 quarts (3.8 liters) of water to 170°F (77°C). (If possible, start this during The Mash to save time.)
Set up your “lauter tun” (a strainer over a pot).
Carefully add the hot grain mash to the strainer, collecting the liquid that passes through.
This liquid is called “wort” (pronounced “wert”). It will be your beer.
Slowly and evenly pour 170°F (77°C) water over the mash to extract the grain’s sugars.
You want to collect 5 quarts (4.75 liters) of wort. You will lose about 20% to evaporation later on, so you want to start with a bit more than you’ll end with.
Re-circulate wort through grain once.
3: The Boil
The Boil is probably the easiest step to understand because it's as simple as it sounds. During this step, you're bringing your wort to a low, rolling boil and keeping it there for a period of time while adding things like hops or spices. It's a lot like cooking a soup or stock in that you'll add heartier or bittering ingredients toward the beginning and more delicate and aromatic ingredients toward the end.

In a pot, heat wort until it boils. Add 1/4 Amarillo Hops and 1/4 Mosaic Hops when you start to heat the wort.
Keep boiling until you’ve hit the “hot break” (Wort will foam - you may need to reduce heat slightly so it doesn’t boil over.)
Stir occasionally. All you want is a light boil – too hot and you lose fermentable sugars and volume.
The boil will last 60 minutes. Start your timer and add in the rest of the ingredients at these times:
At 55 minutes, add 1/3 cups shredded beet to the boil.
At 60 minutes, turn off heat. Add 1/4 Amarillo Hops and 1/4 Mosaic Hops.
Reserve the remaining hops.
Twenty percent of the wort will have evaporated in this step leaving you with 1 gallon (3.8 liters) of wort. If your boil was a bit high, the surface area of your pot extra large, or you brewed on a really hot day, you may have less than the full amount. Don’t worry – you just reduced your beer a bit too much, but you can add more water in the next step.
4: Fermentation
This is when your beer actually becomes alcoholic. During Fermentation, your jugs should sit somewhere out of the way (and out of direct sunlight) while ale yeast turns sugar into alcohol.

Place brew pot in an ice bath until it cools to 70°F (21°C).
Once cooled, place strainer over funnel and pour your beer into the glass fermenter. Yeast needs oxygen. The strainer helps aerate your wort and clarify your beer (as well as catch any sediment from going into the fermenter). Add tap water to bring wort up to 1 Gallon mark if level is low.
“Pitch” yeast. (Toss the whole packet in.)
Shake aggressively. You’re basically waking up the yeast and getting more air into the wort.
Attach sanitized screw-top stopper to bottle. Slide rubber tubing no more than 1” (2.5 cm) into the stopper and place the other end in small bowl of sanitizer solution. You’ve just made a “blow-off tube”. It allows CO2 to escape.
Let sit for two or three days or until vigorous bubbling subsides. This is when fermentation is highest. You may notice bubbles and foam at the top of the beer. After bubbling calms down, clean tubing and ready your airlock.
Open your fermenter and drop 1/2 remaining Amarillo Hops and 1/2 remaining Mosaic Hops into your beer. This is called dry hopping and will give your beer intense hop flavor.
Sanitize, then re-assemble airlock, filling up to line with sanitizer.
Insert airlock into hole in stopper.
1 week later drop remaining hops to your fermenter as a second dry hop
Keep in a dark place at room temperature for two weeks after you added the yeast without disturbing other than to show off to friends. (If beer is still bubbling, leave sitting until it stops.)
In the meantime, drink beer with self-closing swing tops, or ask for empties at a bar that has some. If you have a bottle capper and caps, you can save two six packs of non-twistoff beers instead.
5: Bottling (2 Weeks Later)
Once your beer's in bottles, it carbonates naturally with the help of just a little extra sugar. It wakes up your ale yeast (that went dormant during fermentation) to create just enough bubbles for some nice fizz.

Thoroughly rinse bottles with water, removing any sediment.
Mix remaining sanitizer with water.
Fill each bottle with a little sanitizer and shake. Empty after two minutes, rinse with cold water and dry upside down.
Dissolve 3 tablespoons honey with 1/2 cup water. Pour into a sanitized pot. You will be siphoning your beer into the same pot in the next steps.
Carbonation comes from adding sugar when bottling, so if you filled your jug with less than the full gallon in the last step, use less honey when bottling. Using the full amount can result in your beer being over-carbonated.
Siphoning (It all happens pretty fast. You may want to practice on a pot of water a few times.) To see it in action first, watch the How to Bottle video at brooklynbrewshop.com/instructions.
A. Attach open tubing clamp to tubing.
B. Fill tubing with sanitizer.
C. Attach sanitized tubing to the short curved end of your sanitized racking cane. Attach the black tip to the other end - it will help prevent sediment from getting sucked up. It will probably be a snug fit, but you can get it on there.
D. Pinch tubing clamp closed.
E. Remove screw-cap stopper and place racking cane into jug, just above the sediment at the bottom (“trub”).
F. Lower end of tubing not connected to racking cane into sink. Suction will force beer up and through the racking cane and tubing. Open tubing clamp, let sanitizer flow into sink until beer just starts to flow out of the tubing, then clamp shut. Open clamp on tubing, allowing beer to flow into pot with sugar solution. Tilt jug when beer level is getting low, but be careful in not sucking up the trub.
Siphon beer from pot into bottles, pinching tube clamp to stop ow after each bottle.
Close bottles.
Store in a dark place for 2 weeks.
6: Enjoy (Two Weeks Later)
You did it! You made beer.

Put beers in the fridge the night before you drink them.
Pour your beer in a glass and add sprinkles on top of the fluffy head for a fun Unicorn look and flavor.
Drink. Share with friends if you’re the sharing type.

Author:

Sleepy dog brewing

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: 1.7

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: 8/24/2018 6:51 PM

Notes: Vanilla Beans, split and soaked in enough vodka to cover, for
2 weeks before bottling or kegging. Pour vanilla beans and
vodka through a strainer into the bottling bucket or keg.
Alternately, you can add the split vanilla beans directly to
the fermenter 4 days before bottling or kegging.

Brewer’s Notes: This recipe is from Jeremy Railey, who won first place at the
Indiana Brewer’s Cup in the Specialty category with this beer! Jeremy prefers
to zest the skin of an orange or two and freeze it overnight before brew day.
When he brews this beer, he will zest the skin of another orange directly into
the boil at 30 minutes left in the boil, then split the orange open and drop it
directly in the wort for the rest of the boil. He will put the frozen zest in at the
end of the boil. We have included sweet orange peel as an alternative to this,
but if you would like, you can try to brew it his way! He also uses Mexican
vanilla beans, as they give a smooth vanilla cream character to the beer. He
will soak the split beans in enough vodka to cover them for 2 weeks prior to
bottling or kegging, then strain the beans from the vodka extract directly into
the keg or bottling bucket. This is a delicious beer with a lot of fun variables
that can be brewed again and again

Author:

Tim81

Boil Size: 5 Litres

Boil Time: 60

Boil Gravity: 11.8

Efficiency: 60

Mash Thickness: 3.1

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/6/2017 6:14 AM

Notes:

Author:

Stvervaag

Boil Size: 28 Litres

Boil Time: 90

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: 4/30/2017 1:15 PM

Notes: 16 liter vann i meskesteg 1 og 2
Utmesk på 78 grader 10 minutter
Skyll med anslagsvis 14.8 liter
Målet er et kokevolum på 28 liter

Author:

Boil Size: 12.8 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 68

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/7/2016 7:34 PM

Notes: Allow to lager in primary fermenter a minimum of 3 weeks at temperatures below 40 degrees Fahrenheit after fermentation has completed.

Author:

Kjeller 5

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/22/2015 1:56 PM

Notes: Kjøl ned vørter til 17 grader før pitching av gjær.

Gjæring på 18 grader i 4 dager, 20 grader i 10 dager.

Author:

Ryan Waddell

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 68

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/14/2015 12:52 AM

Notes:

Author:

Bloody Rabbit Brewery

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/28/2014 5:59 AM

Notes: 28.12.14
OG: 1054
FG: 1010 (WLP001) ABV 5,8%
FG: 1005 (WLP670) ABV 6,5%

Husk Risskall (300 gram)
Batch 1: wlp001. 12l. SG: 1012(09.01.15) tørrhumlet 30g. 11 liter flasket med 6,66 gr pr liter. Mørk grønne korker

Batch 2: wlp670. 12l. SG: 1008(09.01.15 tørrhumlet 24g. 10 liter flasket med 6,66gr pr L.
Rød metallic korker.

Author:

Fluidynamix

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.027

Efficiency: 50

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: bulk

Priming Amount: 17 litres

Creation Date: 1/27/2014 12:48 PM

Notes: 1- heat 23l of strike water to 78*c.
—grain bill to 18*c.
2- add 11L of strike water to tun.
3- add all grain to tun slowly, stirring.
—temperature should be around 70*c.
4-rest for 60 Mins.
5-drain 2L first runnings and pour back through sprinkler. Continue until clear of flotsam.
6-start draining mash tun to bottom rack/kettle.
—keep 1 cm water over grain then>
7-start sparging sprinkler with 70*c water until 23L volume is reached. Check gravity.
8-bring to boil.
—watch for hot break. Turn down heat to get through it.
9-add hops. Boil for 60mins.
10- wash and place wort chiller in kettle from 45mins.
11-Run iced water through chiller until pitching temperature (18*c).
12-transfer slowly to sterile fermenter.
13- start yeast in 1 cup starter mix @ 25*c in sterile cup. Cover with sterile foil for 15 mins.
14- pitch and set airlock with sterile liquid.

Edit:
*couldn't procure rice hulls. Sparge didn't stick anyway.
*mashed for 90 mins, boiled for 90 mins. Lost 10L in boil. Added 5 litres water post boil.
*added 30 g of hops to boil.
*immersion chilled to 26*c before pitch.

Author:

foxchainman11@yahoo.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 58

Mash Thickness: 1

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: 6/12/2016 5:50 PM

Notes: 12.5 lbs Maris Otter Thomas Fawcett UK 2.5 L
0.65 lbs Carastan Light Bairds UK 17.5 L

Brewed on 1/23/2017
SG 1.048, OG 1.052 60 min boil, 40 F day 8% evaporation ( low temp boil)
Used WLP001Cal Ale and WLP007 Dry English yeast blend second pitch, Best of both worlds clean WLP001 and good Flocculant english( thick 2/3 cup of yeast, not really slurry, English is solid chunks)

2/13/2017 Dry hopped. FG was 1.011.
2/28/2017 Bottled. Got lazy and Dry hopped for 15 days! Tasted pretty good flat before bottling. Most hops I every added to the boil and dry hop. 6 hop varieties used. Firm bittering taste and lots of tasty flavor and aroma hop coming out of the bottling bucket

Author:

GregH

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/23/2015 12:37 PM

Notes:

Author:

Hebby

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2015 9:05 PM

Notes: 2015 NHC 1st Round - 3rd Place
Nashville Judging Center

http://www.homebrewersassociation.org/competitions/national-homebrew-competition/winners/

Author:

Manta Brewing Co

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 83

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: 5/22/2013 8:15 PM

Notes:

Author:

Bonger

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.5

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: 12/24/2021 1:41 AM

Notes:

Author:

Mark

Boil Size: 11.5 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 70

Mash Thickness: 0.95

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/20/2014 1:53 AM

Notes: 1/2 Camden tablet (chlorine)
1 Teaspoon Gypsum
4 oz Amarillo, 4 oz Citra each keg dry hopped