Homebrew Beer Recipes | Page 6 | Browse 315,000+ at Brewer's Friend

Author:

Bakke Brygg

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 10 ° C

Priming Method: Sukkerlake

Priming Amount: 6 g sukker/L

Creation Date: 9/25/2013 1:24 PM

Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 15,8 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

I dette ølet kan et mer avansert meskeskjema være verdt å prøve:
55 grader i 15 min (proteinsteg)
63 grader i 45 min (beta-amylasesteg)
72 grader i 15 min (alfa-amylasesteg)
77 grader i 5 min (utmesk)

ELLER:
Mesking på 66 grader i 75 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 9 grader før pitching av gjær.

Gjæring på 10 grader til 2/3 av FG er nådd (typisk etter 10-14 dager). Øk deretter gradvis (ca. 1 grad pr. dag) til 17 grader. Hold på 18 grader i 2-3 dager. Senk deretter til 10 grader eller lavere før tapping (totalt 20-28 dager).

Gjæralternativer: WLP830, WLP838, Saflager 34/70

Author:

Zellner

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 1.33

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: 12/30/2013 5:25 AM

Notes:

fermentation temp 65

OG 17 -18 pato FG 3- 3.5

dry hop two week at 34 dropping 10 degrees a day

to make a Humidor Series India Pale Ale add 15 inch cedar rod with dry hops

Author:

Ozarks Mountain Brewery

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.076

Efficiency: 80

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/11/2013 4:34 AM

Notes: Mash @ 145* for 75min then 155* for 10min
35ml Hop Extract @ 90
5ml Hop Extract @ 45
10g CTZ @ 45
1.5oz Simcoe @ 30
2.5oz Simcoe @ 0
1.5oz Centennial @ 0
1.0oz Amarillo @ 0
.5oz Chinook @ 0
WLP001 - Cali Ale Yeast - 350 Billion Cells

4 days each pulling out the old and adding new
dry hop 1 in the primary
dry hop 2-4 in secondary or keg

DH1: .5oz ea: Simcoe/Amarillo/Warrior
DH2: 1oz ea: CTZ/Centennial
DH3: .5oz ea Simcoe/Chinook + .25oz Warrior
DH4: 1oz ea Simcoe/Amarillo

Author:

Kyle Krause

Boil Size: 5 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: 4/22/2011 8:09 PM

Notes:

Author:

MetalMash BrewHaus

Boil Size: 8.25 Gallons

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 77.7

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/28/2016 2:20 PM

Notes: Recirculating Mash

Author:

Øksnavadsporten

Boil Size: 30 Litres

Boil Time: 80

Boil Gravity: 1.031

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/20/2016 4:58 PM

Notes:

Author:

kcpup

Boil Size: 3 Gallons

Boil Time: N/A

Boil Gravity: 1.077

Efficiency: 100

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: 10/22/2012 8:15 PM

Notes: This is for non-alcoholic root beer using one full bottle Zatarain's root beer extract.

I use RO water/filtered water for best flavor.

Heat 3 gallons water to about 150 degrees.

Get all honey out of containers by sloshing warm water in container after emptying out into brew pot.

Add in the sugars.

Then add root beer extract. Get ALL the extract out of bottle by sloshing water in the bottle with cap on to get all the last drops.

After each of above steps, stir well!

In a corny keg, add the remaining 2 gallons of room temp RO water.

When all above ingredients have been mixed well on stovetop, turn off heat and remove from the warm burner. Add vanilla extract and stir again to blend and incorporate.

Pour the entire contents of pot into the corny containing the last 2 gallons of water. The pouring should blend all 5 gallons of liquid together well.

Let cool and force carb to about 3.5-4.0 volumes.

Alternatively, and to speed carbonation (takes longer than beer due to sugar content), chill the 3 gallons in pot in fridge after the stirring step. Leave in fridge and go ahead and force carbonate the 2gallons of water in the keg. Once carbed to 3.5-4, SLOWLY pour (so slow, like 16 oz at a time) the chilled mixture into the keg. If you don't go crazy slow, there will be a "boil over" effect and is it sticky and messy! Finish carbing and enjoy.

You'll need LONG line length to serve without too much foam!

The Maltodextrin amount recommended (and higher than I've ever tried...before just 2 oz) by AHA poster. It made ALL the difference! This was best root beer I've made. This keg almost kicked at the party, almost keeping up with the beer! Will always use this amount of maltodextrin from now on.

Author:

RobO

Boil Size: 3.8 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.5

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: 2/18/2015 2:17 AM

Notes: Adaptation from Abner Clone:

http://www.homebrewtalk.com/f12/hill-famstead-abner-clone-452280/

http://hillfarmstead.com/ancestral-series/edward-pale-ale.html

Author:

Boil Size: 3 Gallons

Boil Time: 50

Boil Gravity: 1.086

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: corn sugar

Priming Amount: N/A

Creation Date: 3/11/2015 6:14 PM

Notes:

Author:

buzzerj

Boil Size: 6.5 Gallons

Boil Time: 75

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: 1.42

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: 2/10/2013 5:11 PM

Notes: This is the version exported to the U.S. Have a Smithwick's!

Author:

AnteK

Boil Size: 25 Litres

Boil Time: 70

Boil Gravity: 1.063

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/20/2017 1:48 AM

Notes: My recipes are all elaborated for Speidel Braumeister 20L
The recipes clones are sometimes a little different from the original but adjusted according to the final result.

BIAB method for Braumeister 20l, efficiency 70 %
total Water: 28l.
(Hoppy NEIPA Juice, its a cloudy beer)

Mango 15 min in the boil
26l water to mash / Mash PH 5.3
3l to sparge

Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 18 to 22c˚"7/15 days"

The end of the primary fermentation
Dry Hop "7 days" 22c˚
Vanilla Bean
Mango fruit
Galaxy
Citra
Mosaic

CO2 level 2.2 / 2.5 vols.

Author:

Ben Golding

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.1

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: 2/6/2015 11:18 AM

Notes: Based on the recipe outline on the Four Pines web site
http://www.4pinesbeer.com.au/beers/pale-ale

Author:

fvbrewery

Boil Size: 33 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 65

Mash Thickness: 2.7

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: 5/7/2016 6:51 PM

Notes:

Author:

Mack

Boil Size: 7 Litres

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/3/2016 11:23 PM

Notes: Sugar in fermentables are calculated from marshmallows added to boil.

Author:

TampaTony

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 73

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/10/2014 3:18 PM

Notes: Pitch a 2L starter and ferment for 4 days at 68. Raise to 72 degrees for 5 days. Package and cold condition for 2-3 weeks.

Author:

Bakke Brygg

Boil Size: 58 Litres

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: Sukkerlake

Priming Amount: 6 g sukker/L

Creation Date: 9/26/2013 10:06 PM

Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 40 l meskevann og 29,6 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

Mesking på 67 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 17 grader før pitching av gjær.

Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager).

Gjæralternativer: WLP001, WLP002, WLP007, WLP013, WLP051

Author:

TampaTony

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: 1.061

Efficiency: 65

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Force Carb

Priming Amount: 12 psi

Creation Date: 2/23/2014 6:01 PM

Notes: Flaked wheat should be Toasted Wheat Flakes.
Acidulated malt is not part of original recipe but used to lower water PH. Lactic/Citric acid in appropriate amounts can be subbed.

From the Book:

Malt bill:
American two-row malt 50%
Maris Otter malt 25%
CaraHell malt 6%
Crystal malt6%
Toasted wheat flakes 5%
CaraPils malt 2%
Dextrose 5%

Mash: 60-minute rest at 151 F with 6.7% of kettle hop bill Centennial 9.2% alpha acids.

Total boil time is 90 minutes. At the start of the boil in the kettle (90 minutes)
use 17.7% alpha acids CTZ at 23.3% of the bill. Identical additions at a ratio
of 6.7% each Citra (12.4% alpha acids) and Centennial (9.2% alpha acids)
are added at 45 minutes and again at 30 minutes. At the end of the boil add
23.3% Simcoe (12.27%o alpha acids), 16.6% Centennial (9.2% alpha acids), and
3.3% Columbus (14.2% alpha acids).

Fermentation
Use WLP001 or WY 1056 for pitching. Hold at 67" F (19.4" C) for four to five
days. Hold 2 days at fermentation temperature for a diacetyl rest before
cooling to 50" F (10" C). Crop or drop the yeast.

Dry hop for 10 days using
Equal parts Centennial, Simcoe, Citra, and Columbus at 0.2l oz./gal. (0.40
lb./bbl.,l.5a g/L) for each hop. Allow the temperature to rise to 60' F
Rouse hops with CO, at days 2, 5, and 8. Drop hops (remove or rack off
hops) at day 9. Cool for two days at 40' F, and finally cool to 33" F (0-6"
C). This beer is not filtered.

Targets:
OG: 17'P (1.068 SG)
TG:3.4 "P (1.014 SG)
ADF:80%
IBU:87
ABY:7.5%
Color: 8.5 "L (16.2" EBC)

Author:

pineneedle

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 68

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/3/2019 12:24 PM

Notes:

Author:

kcpup

Boil Size: 7.25 Gallons

Boil Time: 90

Boil Gravity: 1.032

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/7/2012 3:18 PM

Notes: Ferment at 62 degrees per Jamil.

Mash at 152 per Jamil.

90 minute boil.

Original recipe calls for .75 oz Hallertau (4.3%aa) at 60, .25 at 5 minutes.

Carbonate to 2.5 to 3 volumes

Author:

xjames14x

Boil Size: 12 Gallons

Boil Time: 90

Boil Gravity: 1.063

Efficiency: 70

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/11/2015 11:22 PM

Notes: I put the vanilla beans in the secondary for 5 days with the cacoa nibs. try to get organic and make a tincture with vodka for a couple days to kill what could be on the beans. split the beans down the middle to open them. start your fermentation around 63-65 degrees for 3 days then ramp up to 70 for the rest of the fermentation.

This beer took 4th in a BJCP judged event out of 26 for the russian imperial stout style.