Homebrew Beer Recipes | Page 7127 | Browse 325,000+ at Brewer's Friend

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 90

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 5.5 oz

Creation Date: 2/15/2020 10:30 PM

Notes:

Author:

Boil Size: 8 Litres

Boil Time: 30

Boil Gravity: 1.15

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/15/2022 9:25 PM

Notes:

Author:

Markitos

Boil Size: 57 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/1/2021 6:24 PM

Notes: Total 7 gr de lupulo x litro
levadura 04/11gr y 300 gramos de cosecha de levadura 04

Author:

uprcut

Boil Size: 28.04 Litres

Boil Time: 30

Boil Gravity: 1.07

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 1.85 bar

Creation Date: 2/8/2021 9:25 PM

Notes: Heat 1.7L of liquor to 68C add 2 Row and CaraAmber
Steep for 15 min
High ABV think blow off tube

Author:

ScoobydoobyBrew

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/27/2020 3:24 PM

Notes:

Author:

Isle Bouley Brewery

Boil Size: 45 Litres

Boil Time: 75

Boil Gravity: 1.058

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 30 ° C

Priming Method: sucrose

Priming Amount: 240.6 g

Creation Date: 8/20/2020 11:45 AM

Notes: This is George Washington's beer recipe modified for Isle Bouley Beer - Dark Ale. Made in Abidjan, Cote d'Ivoire.

PBG 1.047
OG 1.057
FG 1.017

ABV 4.9%

Author:

PrattBrewers

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.103

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: dextrose

Priming Amount: 4.4 oz

Creation Date: 7/24/2020 2:10 AM

Notes:

Author:

joshuakb111988

Boil Size: 4.4 Gallons

Boil Time: 100

Boil Gravity: 1.072

Efficiency: 66

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 90 ° F

Priming Method: dme

Priming Amount: 5.6 oz

Creation Date: 7/9/2020 4:45 AM

Notes:

Author:

Sheffter

Boil Size: 3 Gallons

Boil Time: 30

Boil Gravity: 1.089

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/22/2020 2:17 AM

Notes:

Author:

Bird Brew

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.105

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 78 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/1/2020 5:04 PM

Notes: Add 60 oz of cocao nibs soaked in titos vodka and cherry liquor (4:1)

Add 1 liter of cold brew (Intermezzo red bag bean), strong, steeped for ~24 hours

Author:

martincl7

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.135

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/17/2015 7:04 PM

Notes: Dry hop?.?.?

Author:

Boil Size: 27 Litres

Boil Time: 75

Boil Gravity: 12.8

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/21/2019 3:19 PM

Notes: Štart:
24,3 l
14,8 Brix - 1060 SG (Brewersfriend: 1058 OG)
4.11. 23:25 pridané rehydratované kvasnice (exp. 2/22)

V priebehu ďalšieho dňa začalo vytekať cez kvasnú zátku. Vedro umyté, zátka vymenená, no aj cez tú zanedlho začalo pretekať.

5.11. 22:00 - vyrobené tinktúry s bielym rumom:
- 15 g kakao nibs v 42 ml
- 15 g karob nasekaný v 42 ml
- 1 g tonka nasekaná v 20 ml

10.11. 18:00
8,2 Brix - 1015 SG

12.11. 22:00 - vyrobené tinktúry s bielym rumom:
- 183 g kakao nibs v 4 dcl
- 181 g karob v 4 dcl (17.11. pridaný 1 dcl)
- 47 g tonka drvená v 1,5 dcl

23:00
8,2 Brix - 1015 SG (čo je divné, lebo buble)

15.11. 16:00
8,2 Brix - 1015 SG

17.11. 20:00
8,3 Brix - 1016 SG

18.11. 20:00
8 Brix - 1014 SG
Precedenie tinktúr

20.11. 01:30
hustota neodmeraná
Tinktúry nakvapkané v pomere 10 / 7 / 2,5 do dvoch fliaš, zvyšok (asi 0,77 l) vyliaty do vedra.
Stočenie 24,67 (0,33 sa rozbilo)

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.125

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: 11/17/2018 9:39 PM

Notes:

Author:

campbrewdogg

Boil Size: 4 Gallons

Boil Time: 90

Boil Gravity: 1.07

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.5

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/1/2018 2:29 AM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.089

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: 8/10/2018 5:03 PM

Notes:

Author:

KlunkerBrew

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.117

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/23/2018 8:45 PM

Notes: OG was slghtly off (low), so I boiled 4 oz corn sugar and 4 oz honey in 1 pint of water. Cooled, added to fermentor after yeast had been pitched.

Author:

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.027

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/1/2017 1:58 PM

Notes:

Author:

paul5

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.035

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: 11/13/2017 6:20 PM

Notes:
Official
NORTHERN BREWER Instructional Document
Is it a half IPA? Is it a pale ale? What’s in a name, after
all? We’re taking you back to basics with this SMASH
(single malt and single hop)-style delight. Then we’re
combining that back to basic with the latest in style-
confounding marketing-speak: American Session Ale.
SMASH is about taking things back
—
way back, to
when American pale ale was edgy and new. The thing is,
time travel is hard, and we’re thinking there’s enough
Cascade-only pale stuff out there, so we’re going to
use a decidedly new-school single hop: Simcoe. The
pine and jungle stinker herself, Simcoe is boastful and
bombastic, packing tons of hop flavor and aroma into a
neat little package.
SMASH takes a clean, dry malt base, with a low gravity for
extra drinkability, and piles on a healthy dose of delicious
hoppiness. Think of it as a way to deliver a metric hogs
-
head of hop flavor and aroma in a tidy 4.5% ABV package.
O.G: 1.044 READY: 4 WEEKS
1 week primary, 1 week secondary,
2 weeks bottle conditioning
KIT INVENTORY:
MAILLARD MALTS
TM
EXTRACTS & OTHER FERMENTABLES
-
6 lbs Pils malt syrup
BOIL ADDITIONS
-
1
/
2
oz Simcoe (60 min)
-
1
/
2
oz Simcoe (15 min)
-
1 oz Simcoe (5 min)
DRY HOPS
-
1 oz Simcoe (Dry hop 5-7 days)
YEAST
-
DRY YEAST (DEFAULT):
Danstar BRY-97 West Coast Ale
Yeast . Optimum temp: 62–72 F
-
LIQUID YEAST OPTION:
Wyeast 1272 American Ale II.
Apparent attenuation: 72-76%. Flocculation: high. Optimum
temp: 60–72° F
PRIMING SUGAR
-
5 oz Priming Sugar (save for Bottling Day)
BEFORE YOU BEGIN ...
MINIMUM REQUIREMENTS
-
Homebrewing starter kit for brewing 5 gallon batches
-
Boiling kettle of at least 3.5 gallons capacity
-
Approximately two cases of either 12 oz or 22 oz pry-off
style beer bottles
UNPACK THE KIT
-
Refrigerate the yeast upon arrival
-
Locate the Kit Inventory (above) – this is the recipe for your
beer, so keep it handy
-
Double check the box contents vs. the Kit Inventory
-
Contact us immediately if you have any
questions or concerns!
PROCEDURE
A FEW DAYS BEFORE BREWING DAY
1. Remove the liquid Wyeast pack from the refrigerator,
and “smack” as shown on the back of the yeast package.
Leave it in a warm place (70–80° F) to incubate until the
pack begins to inflate. Allow at least 3 hours for inflation;
some packs may take up to several days to show infla
-
tion. Do not brew with inactive yeast
—
we can replace the
yeast, but not a batch that fails to ferment properly. If
you are using dry yeast, no action is needed.
ON BREWING DAY
2. Collect and heat 2.5 gallons of water.
3. Bring to a boil and add 6 lb Pilsner malt syrup.
Remove the kettle from the burner and stir in the
Pilsner malt syrup.
4. Return wort to boil. The mixture is now called “wort”,
the brewer’s term for unfermented beer.
-
Add
1
/
2
oz Simcoe hops, and boil for 60 minutes.
-
Add
1
/
2
oz Simcoe hops 15 minutes before the end of the boil.
-
Add 1 oz Simcoe hops 5 minutes before the end of the boil.
5. Cool the wort. When the 60-minute boil is finished,
cool the wort to approximately 100° F as rapidly as
possible. Use a wort chiller, or put the kettle in an ice
bath in your sink.
6. Sanitize fermenting equipment and yeast pack. While
the wort cools, sanitize the fermenting equipment –
fermenter, lid or stopper, fermentation lock, funnel, etc –
along with the yeast pack and a pair of scissors.
7. Fill primary fermenter with 2 gallons of cold water,
then pour in the cooled wort. Leave any thick sludge in
the bottom of the kettle.
8. Add more cold water as needed to bring the
volume to 5 gallons.
9. Aerate the wort. Seal the fermenter and rock back
and forth to splash for a few minutes, or use an aeration
system and diffusion stone.
10.
OPTIONAL:
if you have our Mad Brewer Upgrade or
Gravity Testing kits, measure specific gravity of the wort
with a hydrometer and record.
11. Add yeast once the temperature of the wort is 78°F or
lower (not warm to the touch). Use the sanitized scissors
to cut off a corner of the yeast pack, and carefully pour
the yeast into the primary fermenter.
12. Seal the fermenter. Add approximately 1 tablespoon of
water to the sanitized fermentation lock. Insert the lock
into rubber stopper or lid, and seal the fermenter.
13. Move the fermenter to a warm, dark, quiet spot until
fermentation begins.
SMASH AMERICAN SESSION ALE
BEYOND BREWING DAY, WEEKS 1–2
14. Active fermentation begins. Within approximately 48
hours of Brewing Day, active fermentation will begin –
there will be a cap of foam on the surface of the beer,
and you may see bubbles come through the fermenta
-
tion lock. The optimum fermentation temperature for this
beer is 60–72º F – move the fermenter to a warmer or
cooler spot as needed.
15. Active fermentation ends. Approximately 1 week
after brewing day, active fermentation will end: the cap
of foam falls back into the new beer, bubbling in the
fermentation lock slows down or stops.
16. Rack the beer into a secondary fermenter, or simply
add the 1 oz of Simcoe hops to the fermenter. Dry hop
for 1 week total.
BOTTLING DAY—ABOUT 2 WEEKS
AFTER BREWING DAY
17. Sanitize siphoning and bottling equipment.
18. Mix a priming solution (a measured amount of sugar
dissolved in water to carbonate the bottled beer) of
2
/
3
cup priming sugar in 16 oz water. Bring the solution to a
boil and pour into the bottling bucket.
19. Siphon beer into bottling bucket and mix with priming
solution. Stir gently to mix—don’t splash.
20. Fill and cap bottles.
2 WEEKS AFTER BOTTLING DAY
21. Condition bottles at room temperature for 2 weeks.
After this point, the bottles can be stored cool or cold.
22. Serving. Pour into a clean glass, being careful to leave
the layer of sediment at the bottom of the bottle. Cheers!

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.12

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: 9/10/2017 1:48 AM

Notes:

Author:

Mendeleev

Boil Size: 40 Litres

Boil Time: 60

Boil Gravity: 1.058

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: 5/16/2016 10:17 PM

Notes: