Homebrew Beer Recipes | Page 68 | Browse 320,000+ at Brewer's Friend

Author:

AndyBlackwood

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 49 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/10/2014 8:30 PM

Notes: can use White Lab, WLP 800, or when not available WLP 802

Author:

buckeye2011

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 3/27/2012 3:39 PM

Notes:

Author:

wickbd

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.076

Efficiency: 65

Mash Thickness: 1.5

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: 1/18/2015 7:07 AM

Notes: An experiment to produce an oat soda that The Dude would approve of.

Author:

Eyvindur Karlsson

Boil Size: 7.39682 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: 10/18/2011 12:06 AM

Notes:

Author:

Norwegian Brewer

Boil Size: 23 Litres

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 79

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/20/2015 10:45 PM

Notes:

Author:

CRUNK

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 82

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 48 ° F

Priming Method: Spund

Priming Amount: N/A

Creation Date: 11/1/2017 2:17 AM

Notes: This beer is dry, refreshing, crisp and malt forward. Its difficult to drink just one.

Author:

Tradition Brewing

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 58 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 8/3/2015 4:03 AM

Notes: Initial Procedure: RO water treated with 1/4 tsp Phosphoric Acid per 5 gallons. Ferment at 58 for four days. Then let rise to 68 to finish. Lager 1-2 months at 40 degrees.

Brewed first batch with a pitch temp of 58. It started very slow and did not take off until I went up to 61. Will pitch next batch at 60 and let rise to 62 and ferment at that temp for 3-4 days and begin ramping up to 68 to finish.

Future suggestion: Add a bit of Epsom Salt to get a fuller, more complex flavor. (tip from Colin Kaminsky)

Mash out at 168

Award Winning: Took 1st Place At The 2015 Oregon Brew Crew 14th Annual Fall Classic.*

*http://fallclassic2015.oregonbrewcrew.org/

Author:

Rob Meyer

Boil Size: 6.66 Gallons

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: 7/24/2011 9:12 PM

Notes: Ginger boiled for 45 minutes

Author:

Cashgrinder

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 80

Mash Thickness: 1.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/17/2017 11:50 PM

Notes: I received this recipe from a local home store here in Olympia wa. The owner said he received the recipe from a descendant of the original owners of the Olympia brewery. The recipe did not come with mash schedule just the boil time, hop additions, and grain bill. The mash schedule I chose I'm guessing will produce a similar beer to the original.

Author:

DrGMG

Boil Size: 7.5 Gallons

Boil Time: 120

Boil Gravity: 1.092

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/4/2016 4:18 AM

Notes: 2 packages of Safale American (US-05) Dry Yeast

Mash Schedule:
• Saccharification Rest: 150°F for 75 minutes
• Do not mash out (chances are, you won’t have much space to work with).
• NOTE: This is a lot of malt for a 10 gallon mash/lauter tun. Don’t worry about hitting volume of strike water. Add as much water as your mash tun will hold while still being able to close your lid. If you miss your preboil gravity, compensate by adding more light dry malt extract.

Sparge with 170°F water to achieve a preboil volume of 7.5 gallons.
Boil:
Follow the hop/fining schedule outlined above for a 120-minute boil. Add the light malt extract before you start the boil. Be extra careful for the hot break. There are a lot of sugars in the wort and will try to boil over. Once the hot break subsides, start your boil counter for 120 minutes.
Cool wort down to 70 degrees. While wort is cooling, rehydrate dry yeast. Once you have reached 70 degrees either aerate or oxygenate your wort. Pitch the rehydrated yeast.
Ferment at 65-67° for 21-28 days.
After sampling, transfer the beer to the barrel of your choosing.
Let sit in the barrel for a minimum of 6 months. Do periodic sampling to check how the flavor develops over time. You may need to purge oxygen from the barrel with a couple quick bursts of CO2. Once the desired level of wood/spirit flavor is achieved, siphon the beer into kegs and enjoy!

Primary fermenter 21 days 65-67°
Secondary 14 days with oak chips 65-67°
Transfer to glass carboy with oak cylinders, age for 3-6 months at 55 degrees. Taste after 3 months.

Author:

Trekker23

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 80

Mash Thickness: 1.4

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: 6/22/2016 11:56 PM

Notes:

Author:

mestres cervejeiros

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 2.6

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: 9/8/2015 8:20 PM

Notes: Pronto para beber assim que carbonatada
Pico enter 3 e 7 meses
Fermentar por 7 dias.
Maturação:Iniciar com 7 ºC e diminuir gradualmente até 1ºC em um período de 2 semanas.
Três dias antes do engarrafamento trazer para 15ºC
Carbonatação por 2 semanas.

Author:

ChicoBrewer

Boil Size: 9.13 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 88

Mash Thickness: 1.3

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: 2/17/2019 3:50 PM

Notes: https://www.homebrewersassociation.org/homebrew-recipe/uberbrew-white-noise-american-wheat-ale/

Author:

Garrett

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/24/2014 3:10 PM

Notes: Ingredients: Vienna malt provides a lightly toasty and complex, melanoidin-rich malt profile. As with Oktoberfests, only the finest quality malt should be used, along with Continental hops (preferably noble varieties). Moderately hard, carbonate-rich water. Can use some caramel malts and/or darker malts to add color and sweetness, but caramel malts shouldn't add significant aroma and flavor and dark malts shouldn't provide any roasted character.

Vital Statistics:
OG: 1.046 - 1.052
IBUs: 18 - 30
FG: 1.010 - 1.014
SRM: 10 - 16
ABV: 4.5 - 5.7%

Commercial Examples: Great Lakes Eliot Ness (unusual in its 6.2% strength and 35 IBUs), Gösser Dark, Noche Buena, Negra Modelo, Samuel Adams Vienna Style Lager, Old Dominion Aviator Amber Lager, Gordon Biersch Vienna Lager, Capital Wisconsin Amber

Wyeast Strains:
2124 - Bohemian Lager™
2278 - Czech Pils™
2308 - Munich Lager™
2633 - Octoberfest Lager Blend™

Author:

Raging_Engie

Boil Size: 0.5 Gallons

Boil Time: 60

Boil Gravity: 1.21

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: 11/24/2017 9:17 PM

Notes: 1. Boil 2.5 Cups of chopped pear
2. Drop temperature to 160 degrees and add honey.
3. Add 1 tsp of ground cinnamon
4. Add 1 tsp of whole cloves
5. Keep at 160 F for 10 minutes.
6. Chill in Fridge
7. Wait untill temperature is around 80 F
8. Add to primary with yeast, go ferm, and additional water

Author:

theHomemadePint

Boil Size: 35 Litres

Boil Time: 120

Boil Gravity: 1.06

Efficiency: 73

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/4/2015 10:36 PM

Notes: Ferment at 19-21C (66-70F) for two weeks
Transfer to secondary and age with a vanilla bean for 1-3 months
Bottle and let stand at room temperature for 2-6 weeks

Author:

Ninja Bunny

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.102

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.75

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/27/2015 10:57 PM

Notes: Peaks at 3-7 months

Author:

Cockfighter

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 13.6

Efficiency: 90

Mash Thickness: 2.8

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/1/2016 3:59 PM

Notes:

Author:

TMT

Boil Size: 18.5 Litres

Boil Time: 60

Boil Gravity: 1.027

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 21 ° C

Priming Method: Maple syrup

Priming Amount: 9.5 tbsp

Creation Date: 1/16/2015 5:58 PM

Notes: Maple syrup added at the end of the boil makes the body smooth and creamy, and the English style yeast tops it off with a frothy tan head.

Malt bill imperial units:
3.5 lbs Pale 2-Row
1.0 lbs Chocolate
0.5 lbs Black Patent
0.5 lbs Crystal 15L

Used corn sugar for priming bottles instead of maple syrup.