Homebrew Beer Recipes | Page 722 | Browse 310,000+ at Brewer's Friend

Author:

Tres

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: Corn Sugar

Priming Amount: 5 oz

Creation Date: 3/6/2013 2:50 PM

Notes:

Author:

sebastianswaltz

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/1/2015 2:44 AM

Notes:

Author:

Duval County

Boil Size: 10 Gallons

Boil Time: 120

Boil Gravity: N/A

Efficiency: 25

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: 12/6/2012 10:48 PM

Notes:

Author:

gmull70

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.25

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: 3/9/2015 7:09 PM

Notes: Yeast is a strain of Conan/chico mix. Half and half.

Author:

Antmaniac

Boil Size: 3 Gallons

Boil Time: 90

Boil Gravity: 1.082

Efficiency: 75

Mash Thickness: 1.5

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: 2/20/2023 3:20 AM

Notes: Mill grains and mash in at room temperature—about 68°F (20°C).

Steadily raise mash to 151°F (66°C), and rest there 10 minutes.

Raise to 162°F (72°C); rest 20 minutes.

Raise to 170°F (77°C), rest 10 minutes, and mash out.

Vorlauf until runnings are clear, then run off into the kettle.

Sparge and top up as necessary to get 6.5 gallons (24.6 liters) of wort—or more, depending on your evaporation rate.

Boil for 90 minutes, following the hops schedule.

After the boil, chill to 52°F (11°C), aerate wort, and pitch yeast. Ferment at 55°F (13°C) for about 1 week.

After fermentation is complete, crash, add dry hops, and lager at 36°F (2°C) for about 4 weeks.

BREWER’S NOTES
No filtration, no centrifuge, no finings—just cold and time. Spunding is recommended for more natural carbonation. (For more about spunding, see “Gearhead: The Force Behind the Fizz” on beerandbrewing.com.) Serve at 46–50°F (8–10°C) in a tapered pilsner glass.

Author:

Conanicut Brewing

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 70

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: 3/27/2019 3:57 PM

Notes: original calls for 7.5%, but I won't survive something so drinkable so strong. I also made this recipe back in Oct 2016, batch #87. Article in BYO was from Sept 2016.

Author:

Milk The Funk

Boil Size: 7.1 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 76

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: 12/31/2018 8:31 PM

Notes: Brett strains used in this recipe:
White Labs Brett Brux WLP650
White Labs Brett Claussenii WLP645

1- Sour wort with probiotics (went with Plantarum).

2- Ferment with Saison yeast.

3- Pitch brett + Oak Cubes. I went with dregs from http://www.ratebeer.com/beer/les-trois-mousquetaires-hors-serie-saison-brett/251922/ and a few others.

4- After around 3-4 months, make a big dry hop.

5- Keg and/or bottle.

Real FG was 1.000 which makes and real ABV was more ~7%

Author:

Erbic

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 5,8g

Creation Date: 11/1/2018 2:28 PM

Notes: PAS DE MASHOUT

Author:

PutnamBrew

Boil Size: 7.58 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 74

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 68 ° F

Priming Method: Forced Carbonations

Priming Amount: 30psi

Creation Date: 7/21/2018 5:47 PM

Notes:

Author:

ebowleper

Boil Size: 6.5 Gallons

Boil Time: 30

Boil Gravity: 1.051

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/16/2016 10:42 PM

Notes: Day 1:
1) Heat up ~5 gallons of hot water.
1a) Do the Melanoid Malt / Oats / Pale 2-row as a side batch at its own temperature in a bag. Aim for ~155-160 degrees for an hour.
2) Add extracts and bring to boil. (add Melanoid Mix malt here) -- No need to boil for long, just enough to get the malt sterilized.
3) Cool to ~90 degrees and transfer gently to the fermenter (the less oxygen the better at this point).
4) Pitch the Lacto Plantarum Yeast starter.
5) Keep ~90 degrees for 48 hours to lower the ph. (Should drop ph to ~3.4-3.2.)

Day 3:
5) Drain portion of wort (~half) into kettle.
6) Add hops. Boil for 30 minutes.
7) 10mins: Add coriander.
8) 10mins: Add salt.
9) 10mins: Add Irish Moss.
10) 10mins: Add yeast nutrient.
11) Chill to ~80 degrees.
12) Mix back into the fermenter (vigorously, to oxygenate the wort and encourage yeast).
13) Pitch yeast & bacteria culture.*
14) Cool to ~70 and start primary fermentation. Ferment for 6-7 days.

[Day 3 Check-in: Hit the original gravity spot on at 1.056. Taste is slightly sour -- just a bit of mouth puckering happening. But also terribly sweet, so hard to say. The hint of salt seems about right and the overall flavor is about what I was aiming for. Basic fairly malty beer, but with some savory complexity from the coriander and salt. Drying this up will help a lot.]

Day 10:
15) Rack into 2ndary. Leave for ~2-4 weeks, letting the Pedio and Brett get working. If fermentation is still going, let age even longer.
16) optional -- third rack onto some oak chips. Then, age for for a month.

[Day 15 check-in: Racked beer into 2ndary. Let it sit in primary a bit longer than planned, but was fermenting really slowly, so I think that's fine. The gravity is down to 1.020, so coming along nicely, but not done fermenting yet. Goal is 1.011. The taste is much better than previously. Dryer, but with a nice amount of sourness. Maybe not as much as I had hoped for, but it still might sour a tad more as it ages. The flavor is good, much like the Destihl "Here Gose Nothing" that I'm shooting for, just a little less puckeringly sour -- but still really impressive for doing it myself. Good malty flavor, and seems almost dry enough to go but still just a tad sweet. So far, a good clean taste with no off flavors. Saltiness comes through in the mouthfeel, too. Overall, really happy with where it's going. Plan for bottling: Leave to age for 2-3 weeks, then bottle ~4 gallons of it, and rack 1 gallon onto some oak chips and maybe a bit more sugar to revive and age it for longer.]

Day 24-31:
17) Bottle and condition. Age for at least two weeks.

*Yeast Culture: Needs: Lacto, Pedio, Brett, and Sach. The addition of hops will slow down the Lacto, so no need to kill all of it... Prep this a day ahead of time by mixing a sour blend of yeast with DME extract. Get it frothing a bit and going healthy.

Author:

rodfon

Boil Size: 9 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 60

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 27 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/10/2015 2:28 AM

Notes:

Author:

DrSherlock

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 10.9

Efficiency: 60

Mash Thickness: 1.5

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: 5/14/2015 5:33 AM

Notes: from Ron Pattinsons book

"The Homebrewers Guide to Vintage Beer"
by Ron Pattinson

page 59

Alterations:
OG reipce called for 3 lbs brown malt - sub for melanoidin
Added:
Carafa 3 to meet SRM

Mash temps OG:
164 temp with mash out of 172

I totally messed up planning this recipe:
Alterations:
2 row changed from 15.25 lbs to 12 lbs
Switches Whitbread for Burton Ale Yeast
Added Cane sugar
Added brown sugar
removed 3 lbs melanoidin

Author:

against the grain

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 82 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/26/2013 6:33 AM

Notes:

Author:

Houses 3 Brewing

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.077

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: 1/19/2015 7:44 PM

Notes: Smooth Nut Brown Ale (MW Kit)

Author:

Brewminator

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 61 ° F

Priming Method: your choice

Priming Amount: N/A

Creation Date: 12/7/2014 7:56 PM

Notes: This is my second attempt brewing with rye.
Primary fermentation will go for 10 days.
I will bottle one gallon and rack the rest for secondary fermentation for 2 weeks.
I will cold crash for 3 days, fine with gelatin and cold crash another 3 days.
After this, I will keg the remaining 5 gallons.

Author:

Broham1

Boil Size: 7 Gallons

Boil Time: 75

Boil Gravity: N/A

Efficiency: 65

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: 8/3/2011 3:01 PM

Notes:

Author:

tibiur

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/24/2014 8:05 AM

Notes:

Author:

Diamond-Geezer

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: keg

Priming Amount: N/A

Creation Date: 7/26/2014 12:10 AM

Notes: Boil 75mins. Dry hop if you want more intense hoppyness

Author:

steinmb

Boil Size: 14 Litres

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: Sugar

Priming Amount: N/A

Creation Date: 5/5/2014 9:48 PM

Notes:

Author:

iainconnor

Boil Size: 18.9 Litres

Boil Time: 90

Boil Gravity: 1.033

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: 1/18/2014 6:27 PM

Notes: