Homebrew Beer Recipes | Page 71 | Browse 325,000+ at Brewer's Friend

Author:

Herr Braumeister

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/8/2015 12:45 AM

Notes: 3rd place 2015 World Cup of Beer. https://www.worldcupofbeer.com/wp-content/uploads/sites/2/2015/04/2015.pdf

2nd place 2015 Alameda County Fair (Coal Porter)
http://www.beercomps.org/baboprev/BABO2015.html

Author:

maltyman

Boil Size: 7 Gallons

Boil Time: 90

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: 5/30/2012 4:01 PM

Notes:

Author:

Ken in MN

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

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: 133.0 g

Creation Date: 2/27/2016 4:55 PM

Notes: http://www.northernbrewer.com/documentation/allgrain/AG-ParagonApricotBlonde_Pro_DryDock.pdf

Author:

mistuckycreek

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/6/2020 2:51 PM

Notes:

Author:

Boil Size: 4.25 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: Table sugar

Priming Amount: 10 tbsp

Creation Date: 6/18/2015 12:04 AM

Notes: Brewed 6/21/15. Mashed at 148-151 for ~75mins. It looks dark orange and smells biscuity; I'm thinking 20L Munich would have been much better than the 30L but they were out. Pre-boil gravity 1.050. OG 1.052, 60% efficiency. Missed my 70% target. Just over 4 gallons of wort (kettle holds ~4.25). Ambient fermentation temperature held at ~75 throughout.

+12 days: Added 1oz lemon drop hops. Gravity 1.001

+23 days: Bottled with 10 tbsp table sugar; Going for ~3 volume. 38 beers total..

+36 days: fridged.

Won 1st place at 2015 Denver County Fair in Saison category. Two judges gave it 35/50 and 39/50. One judge thought it leaned towards residual sweetness and was not quite dry enough; the other though it finished dry. Both agreed that the carbonation was a bit much and the bottle did gush a little.

Next time I want to increase aciduated malt to 0.5lb, increase rye to 1 - 1.25lb, replace munich with a touch of midnight wheat for color, and reduce alcohol content slightly. Use less priming sugar.

Author:

twistr25

Boil Size: 7 Gallons

Boil Time: 30

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 1.33

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: 3/9/2019 10:23 PM

Notes: 2 tbs. Lactic acid to pre-acidify
8oz. of Goodbelly for 48 hours

Normal boil for 30 min

Just pitched some old hops, low AA

Pitched US-05, fermented above 70

At 10 days moved to secondary on ~10lbs of frozen peaches, halved and seed removed. Sat on peaches for 5 days.

Next time need to quarter peaches prior to freezing. Leave for 7 days.

Author:

Ozarks Mountain Brewery

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 80

Mash Thickness: 1.75

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: 4/9/2014 9:24 PM

Notes:

Author:

Mark

Boil Size: 11.5 Gallons

Boil Time: 60

Boil Gravity: 1.004

Efficiency: 70

Mash Thickness: 1.3

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: 11/13/2014 1:56 AM

Notes: 5 lbs. Amber DME
1 lb. Dark DME
.5 lb. Roast Barley (American)
.25 lb. Crystal 120
.5 lb. Chocolate Malt (American)
.5 lb. Flaked Barley
.5 lb. Flaked Oats
1 lb. Lactose (Milk Sugar)
1.8 Oz. Cascade Pellets (6.2%) for 60 minutes (any hops will do as long as they come up to about 50
IBUs)
2 packages Safale 05 dry yeast, hydrated
2 oz. cocoa nibs soaked in vodka for 2 weeks (I add just enough vodka to cover the nibs and I add the
liquid and the nibs in secondary)
Natural coconut and organic almond extract (purchased at the Savory Spice Shop; I get the 4 ounce
bottle of natural coconut, the 2 ounce bottle of organic almond)
· Steep dark malts, crystal malt and flaked grains in 1.5 gallons of water at between 150-160F for
1 hour
· When steeping is complete, strain liquid and add to 4.5 gallons of water
· Add all of the DME and heat to a boil.
· Once boiling, add the hops and boil for 60 minutes
· With 15 minutes remaining, add Whirlfloc or Irish moss
· With 5 minutes remaining, add the lactose
· Upon completion of the boil, cool and pitch rehydrate yeast
· Start soaking the cocoa nibs in vodka
· Ferment at room temperature for two weeks
· Transfer to secondary and add the cocoa nib/vodka mixture; let sit for one week
· After one week in secondary, siphon into a keg and add the coconut extract to taste; I add about
an ounce, taste, add a little more etc. You want a nice blend of chocolate and coconut. I go real
light on the almond extract as it needs to be a distant third in flavor behind the chocolate and
coconut but be slightly evident in the flavor
According to the brewing software that I use (Pro Mash) these are the numbers:
· OG = 1.069
· IBUs = 50.1
· My final gravity was 1.015
· 7.15% abv

Author:

Jefferson

Boil Size: 13.5 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/25/2015 1:12 AM

Notes:

Author:

Gulating Tromsø

Boil Size: 34.07 Litres

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/7/2017 3:04 PM

Notes: Meskes på angitt tid og temperatur.
Deretter økes temperaturen til 78 grader for videre sirkulering og utskylling.

Vørteren kokes i henhold til de angitte tidene på oppskriften.
Humlen tilsettes som beskrevet på posene.

Det er anbefalt og benytte klarningsmiddel ( Whirlfloc ) tilsettes 15 minutter for kokeslutt. ( Hvis man har dette tilgjengelig )

Avkjøles til 25 grader før overføring til gjæringskar.

Anbefalt gjæringstempratur 12 grader

Total meskevann som du trenger 17.5 L
vannmengde til skylling 14.5 L

Author:

frigginwizard

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: corn sugar

Priming Amount: 2 oz

Creation Date: 3/5/2012 6:02 PM

Notes:

Author:

taylor perry

Boil Size: 8.25 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 54 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/19/2015 9:22 PM

Notes: Primary at 54* & raise temp by 1 degree per day until 60*

Author:

Bottom Shelf Brewery

Boil Size: 47 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 91

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/15/2015 11:25 AM

Notes: Brewed on 15/11/15
One extra pack of yeast (4 packs)

Starter done the day before.

Brewed for cousins xmas, will dry hop half the brew.
Cascade

Fermented at 21 deg frrom sunday night until tuesday morning. Fermentation slowes by then so i moved up the tempreture to 24deg.

Author:

RockyMtnGT

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: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/13/2016 8:42 PM

Notes: Add 1lb of peach puree at 1 week with dry hop

Adjust salts and acidulated malt as needed

Author:

Abronia Brews

Boil Size: 6 Gallons

Boil Time: 30

Boil Gravity: 1.069

Efficiency: 63

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 75 ° F

Priming Method: sucrose

Priming Amount: 7.1 oz

Creation Date: 12/25/2016 3:30 AM

Notes: Passionfruit Sour + Cryo Citra. Cane Sugar to notate amount of sugar from passionfruit additive.

Seeing if I can make hopped Sour that's a passionfruit / citrus bomb without spending $30+ on hops / adjuncts, using single oz of Citra cryo in stepped temperature cascading downwards from 195f. Futher exploring the idea of acidity balancing sweetness instead of bitterness.

Single oz of Cryo Citra on sale: $3.50
15lb Local malt: $26.25
Passionfruit concentrate: $13
Pack of Philly Sour: $7
~$50 total for ~6 gallon batch.

Author:

LarryBrewer

Boil Size: 7 Gallons

Boil Time: 90

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: Dextrose

Priming Amount: 3oz

Creation Date: 4/14/2012 6:09 PM

Notes: Attempt #2 at making a Total Domination clone.

This is an enjoyable, slightly floral IPA. It is not Total Domination though. EDIT - this turned out to be a delicious beer that I'm very happy with, but I will continue to refine the recipe.

The grain bill on this is just about perfect. The hops are off though. Too floral, not enough bitterness. I'm going to add Simcoe as a bittering hop and as a late add, and cut back the amarillo/crystal additions by 25%.

The home brew store was out of Wyeast 1968 so I went with Denny's Fav 50 and I'm very happy with the clarity and flavor profile, leaves a bit of maltiness which is nice.

Author:

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 9.7

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 17 ° C

Priming Method: Glucose

Priming Amount: 8.6g/l (high)

Creation Date: 3/11/2016 8:06 AM

Notes: 0. make starter few days before, refrigerate before pitching, pour water from above yeast and add some wort to the jar.

1. boil 18l concentrated wort
2. chill overnight (no-chill brewing)
4. place frementor in cooling bag, fill bag with bottels of ice
5. read temperure and pitch yeast from starter at 20C
6. control temperature to oscilate between 16 and 18 C

Author:

Tackledorange

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 8.6

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 12 ° C

Priming Method: Force Carbonation

Priming Amount: N/A

Creation Date: 8/16/2018 10:46 PM

Notes:

Author:

Dan W

Boil Size: 11.9 Gallons

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/4/2015 12:11 AM

Notes: Mash volume will be 6.5

Author:

Brew Lab

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/13/2013 8:39 PM

Notes: