Homebrew Beer Recipes | Page 658 | Browse 320,000+ at Brewer's Friend

Author:

Perfect Brewing Supply

Boil Size: 4.5 Gallons

Boil Time: 75

Boil Gravity: 1.051

Efficiency: 65

Mash Thickness: 1.38

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: 10/25/2019 5:01 PM

Notes:

Author:

fatoldmonk

Boil Size: 28.42 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 72

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: 5/13/2019 5:24 AM

Notes:
https://www.youtube.com/watch?v=_VuUsM1Kp6o

Full method in the Youtube video. Ignore IBU figures in this recipe as hop tea is not supported.

The 2 hop stand additions are hop tea.

Author:

YHCDublin

Boil Size: 1.75 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/3/2017 11:20 PM

Notes:

Author:

mpmccann

Boil Size: 9.2 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Forced Carbonation

Priming Amount: Keg with 10.10 PSI

Creation Date: 6/6/2016 3:57 PM

Notes:

Author:

gbates

Boil Size: 6.2 Gallons

Boil Time: 30

Boil Gravity: 1.053

Efficiency: 77

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: 10.74 psi

Creation Date: 9/23/2019 4:00 PM

Notes: I've been editing this recipe based on my first attempt from the linked source. My impression of my first attempt was that the beer was a bit too hoppy and lacked the malty assault I was expecting of a Conway's clone.

Some key deviations from my first attempt (from source):

- Grain bill now uses Maris Otter as a base and 2 lb portion of Munich. The roasted malts are largely the same.

- I like to start with distilled water and add my salts, and I've learned a good bit about water chemistry since my first attempt. This time around I picked the balanced profile to get a decent baseline. This is different from the first attempt, where I arbitrarily used 5g of gypsum and called it a day.

- Switched to Safale S-04 yeast from Wyeast 1028 (London Ale) just for fun. Have been using Wyeast for all my beers until now.

- Replaced Hollertau Mittelfruh with Styrian Goldings to pair English hops with more English hops. This is more OCD than practical.

Author:

Endre

Boil Size: 27 Litres

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 85

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/18/2019 10:04 AM

Notes:

Author:

bhive01

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/5/2018 5:43 PM

Notes: Forum Thread here: http://www.thebrewingnetwork.com/forum/viewtopic.php?f=7&t=16493

Toast rolled oats in 325ºF/163ºC oven for approximately 1 hour. Some notes in thread about leaving them in a bag to cool down overnight, but some that skipped the cooling step in main forum thread.
Other threads suggest it's required: https://www.reddit.com/r/Homebrewing/comments/1s6qdi/can_i_get_help_converting_my_oatmeal_stout_recipe/

After starting fermentation, make up spice and raisin tincture. Split and scrap the vanilla bean and put all of it into the bourbon. Let soak for at least a week. Filter with coffee filter and pour into bottling bucket or keg.

Add tincture to taste. Some report that 4-5 oz is enough, others say not enough.

Added raisins to the tincture for more of a raisin kick. Cut raisins coarsely and add to bourbon with spices.

Substituted the inverted turbinado sugar for Belgian Candi Syrup D45 according to a comment that inverting didn't make a difference and someone else saying they made this sub. I think the point here is "brown" sugar that isn't molasses.

Yeast recommended WLP002, but WY1968, A09 Pub, Safale S-04, and Danstar Nottingham are all decent subs.

Don't usually pay attention to water

Author:

ryan13166

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.099

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: priming sugar

Priming Amount: 4.2

Creation Date: 7/14/2017 4:26 PM

Notes: Ferment 3 weeks, after primary fermentation begins to slow (around 3-4 days) add simply limeade otherwise fermentation might overflow.
*Optional cherry addition after 2 weeks to produce a more cherry limeade flavor. I usually split the batch, bottle half normally and add the remaining beer to secondary racked on sour cherry concentrate for a few days then bottle.

Author:

ktdumont

Boil Size: 7 Gallons

Boil Time: 30

Boil Gravity: 1.068

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/17/2017 6:11 PM

Notes:

Author:

Josephort

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 70

Mash Thickness: N/A

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: 11/19/2016 5:00 PM

Notes: Collected too much wort, so simmered to reduce for a couple hours while on a zoom, then boiled 60 mins once volume was reduced to ~7 gal.

Author:

Solli

Boil Size: 28 Litres

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: 6/8/2012 7:30 PM

Notes: Et eksperiment til BB30

Author:

flipflopson

Boil Size: 2.5 Gallons

Boil Time: 65

Boil Gravity: 1.028

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 73 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/10/2016 7:21 AM

Notes:

Author:

Elena

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/4/2016 5:39 PM

Notes: Won Silver (35 pts) at the AZ Society of Homebrewers Springfest Comp, April 3, 2016.

Author:

tentacle monster brews

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/19/2016 9:00 PM

Notes: Added bottle dregs from council sour cherry.

Author:

WThornton

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 75

Mash Thickness: 1.5

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: 12/29/2015 9:40 PM

Notes:

Author:

dkcollier@yahoo.com

Boil Size: 7.1 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/19/2015 5:25 PM

Notes: ♦ BREW DATES:
Date: Brew Day • ____________________
Gravity End of Sparge • _____________
Gravity End of Boil (OG) • ____________
Date: Pitch Yeast • _________________
Gravity (FG) • ______________________
Date: Keg Day • _____________________
Drafted Who’s House • _______________

♦ SESSION NOTES:

♦ STANDARD BREWING NOTES:
60 minutes – Add 2 drops Fermcap
60 minutes – Add 5 tablespoon Gypsum for IPA
15 minutes – Add Immersion Chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last
♦ Check to see if nozzle is pointed upwards
Create 7 gallons sparge water. Bring to 154° strike temperature.
Prime pump. Push water through hose.
60 minutes – Add tablespoon 5.2 pH balancer.
Add grain – Sparge at 144-152° for ___ minutes (Minimum 60)
(One gallon loss during sparge process)
Water burn rate: 1-1/2 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

♦ 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:

♦ RECIPE NOTES:
What was the recipe source?
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Here's the recipe that won Annie Johnson (Master Brewer PicoBrew) her first award:

Atomic Amber - My American amber we drank on the show.
It was my first win, ever, and this is the original recipe.
A ProMash Recipe Report
BJCP Style and Style Guidelines
--------------------------------------------
10-B American Ale, American Amber Ale
Min OG: 1.045 Max OG: 1.060
Min IBU: 25 Max IBU: 48
Min Clr: 10 Max Clr: 17 Color in SRM, Lovibond
Recipe Specifics
--------------------------------------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 14.31
Anticipated OG: 1.070 Plato: 16.95
Anticipated SRM: 16.0
Anticipated IBU: 39.7
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------------------------------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 7.10 Gal
Pre-Boil Gravity: 1.054 SG 13.31 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
----------------------------------------------
87.3 12.50 lbs. Pale Malt(2-row) America 1.036 2
3.5 0.50 lbs. Crystal 40L America 1.034 40
3.5 0.50 lbs. Crystal 90L America 1.033 90
3.5 0.50 lbs. Victory Malt America 1.034 25
1.3 0.19 lbs. Chocolate Malt America 1.029 350
0.9 0.13 lbs. CaraMunich Malt Belgium 1.033 75
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
---------------------------------------------
0.60 oz. Magnum Pellet 13.50 33.0 60 min.
0.50 oz. Cascade Pellet 5.75 2.3 10 min.
0.50 oz. Centennial Pellet 10.50 4.3 10 min.
0.50 oz. Cascade Pellet 5.75 0.0 0 min.
0.50 oz. Centennial Pellet 10.50 0.0 0 min.
Yeast
--------------------------------------------
Fermentis US-05 or use White Labs CA Ale but I love dry yeast.
Mash Schedule
--------------------------------------------
Mash Type: Multi Step
Grain Lbs: 14.31
Water Qts: 17.74 - Before Additional Infusions
Water Gal: 4.43 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.24 - Before Additional Infusions
Acid Rest Temp : 0 Time: 0
Protein Rest Temp : 104 Time: 15
Intermediate Rest Temp : 0 Time: 0
Saccharification Rest Temp : 154 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 45
Total Mash Volume Gal: 5.58 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Notes
-------------------------------------------
Brewer's notes: This beer may also be dry hopped post fermentation with 1/2
ounce each of Cascade and Centennial hops for 5-8 days at room temperature
.
It's bigger than most American Ambers but has complex malt character with supporting hops.

Awards
-------------------------------------------
1st Place California State Fair 2001

http://www.thebrewingnetwork.com/

Author:

mactrombone

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 8.6

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/8/2015 5:18 PM

Notes:

Author:

sbaclimber

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 20

Efficiency: 71

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/12/2014 8:03 AM

Notes: Symbol = "H"

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

Author:

1337kcbeer

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/1/2013 5:18 PM

Notes: