Homebrew Beer Recipes

Page 725 of our growing list of 320,000+ homebrew beer recipes. Sort by beer style, batch size, ABV and more for all-grain, extract or partial mash brewing.

Browse All Recipes or explore by brewing method: All-grain | Extract | BIAB | Partial Mash

Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Pliny Clone	Imperial IPA	23 Litres	1.07	1.011	8.05	75.19	8.76 °L	1.7K	0
Author: CJ Boil Size: 28.5 Litres Boil Time: 90 Boil Gravity: 1.056 Efficiency: 69 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: 12/16/2014 8:55 PM Notes: Russian River Pliny the Elder clone calculated from the IPA book by Mitch Steele.
Belgian Blond	Belgian Blond Ale	5 Litres	1.081	1.02	7.93	24.16	5.73 °L	1.7K	2
Author: Boil Size: 5 Litres Boil Time: 60 Boil Gravity: 1.081 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 28 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/2/2015 3:08 AM Notes:
Pale Ale 10 GP75	American Pale Ale	23 Litres	1.052	1.01	5.51	30.6	8.05 °L	1.7K	0
Author: Mark CC Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: 3.1 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: 11/13/2015 7:12 PM Notes:
Monster Mash	Russian Imperial Stout	11.66 Litres	1.12	1.073	6.29	42.71	50 °L	1.7K	2
Author: Matpaq Boil Size: 14.16 Litres Boil Time: 120 Boil Gravity: 1.099 Efficiency: 59 Mash Thickness: 3.1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 18.5 ° C Priming Method: dextrose Priming Amount: 53.2 g Creation Date: 9/2/2019 2:22 PM Notes: v6 automne 2023? augmenter carb a 1,9 comparé a 1,85 swap de coco pour plus en tranche(200 100 rapéau lieu de 150/150) Nibs 125g marris otter de bairds a considerer..pas certain, si jaime la new batch garder tf 41.45 ibu vers 43.26 le bourbon a pas gouter, +10%? 3,5 ml/l au lieu de 3,2, prochaine fois 4? apres le 3,5 la 3,2 vers 3,5 3,5 vers 4 selon le gout resumé: 1 peu plus de carb 1 peu plus de munich(gout grain) 1 peu plus de roasted et grains foncé 1 peu plus de bourbon coco en tranche 9 jours coco au lieu de 8 7/16 jours de fait mettre le coco, embouteiller jour 16 mais prendre en consideration le cold crash..p-e mettre la malto au BOIL et lacto a lembouteillage (MALTO 3% FERMENT) 3,2 ml/litre au bottling de bourbon = ajout de 0.13 % abv sur 9.6L v5 but: v4 avait pas recirculé et 10 degrés plus haut pour avoir 69,..p-e pour s'aider a egaliser la temperature au debut..mais pas trop recirculer, mettre plus haut pendant les periodes sans recirc bien couler le sparge a cote et remettre dans le contenant pour maximum de liquide, pcq on a pas recirc jpense quon a eu pas mal de debris..recirc please mais pas 1 heure..p-e la moitié? la couleur brune venait dou? on verra! le sucre et le mouthfeel etait super, gout de chocolat aussi, besoin de conserver le bon gout de grain en laugmentant 1 peu, idem cocoa nibs et coconut, mais besoin de ibu etgrain foncé pour accompagner le gout, test de bourbon! ajouter un peu de grain foncé cocoa nibs80 vers 100, chloride 196 vers 200, coconut en tranche 100 vers 150) 1 peu plus d'avoine 9.5 vers 10, 1 oeu plus de carb 1.8 vers 1.85 garder le roasted de bairds, ramenet le marris de thomas, ajouter bourbon a lembout, 3,2 ml par litre en faire saNS BOURBON, et lautre avec V2: a cause de tout le sucre 1.046 final sur 1.033? V3 1.048 sur 1.037 attenuation 61 Le dextrose dans la recette est pour le 5gr sucre par 80gr de coco sur 500 = 30gr sucres 56 srm réel prévu mais top a 50 le calculateur V4 a venir efficacita 54 pre brasse finalement 64.5!!! le ibu a passé de 43 a 38 a cause de ca..mais tant mieux avec cocoa nibs avant 500 gr/11 litres 45.45!L 250/9 27.77 g/l coco 8.88 gr/l cocoa nibs..recalculer 80 gr j'ai du changé le marris otter de fawcett par du bairds et le munich simpsons par du gambrinus Le roasted barley thomas fawcet par bairds Sortir un des grains foncés.. p-e le carafa3 pcq avec le cocoa nibs ca va etre trop donc jai enlevé un peu de wheat et pale, et enlever un peu dibu 95gr tranche coco 155 coco rapee 80 cocoa nibs ajouter 15 gr de dextrose dans les ingredient pour remplacer le sucre de 250 gr de coco ajouter 125 au 125 existant en malto..seulement que ca fuck les % sinon pas de flaked barley et mettre munich..donnait du mouthfeel et sucre mais zero alcool et gout..essayer plus bouillir compenser mais munich pour alcool et gout Un peu moins de coco sinon contenant trop plein IMPORTANT: nettoyer les contenanta de coco par dessus un tamis et acheter au dollo le truc de screen pour pas que le coco ait dans le lavabo Switcher le flaked barley par munich et avoine et maltodextrine 125 a 250 Moins de cara 120 harsh et plus de caramelisé 60 500 gr coco vers 250 pour contenant a moitié peut pas aller plus haut en grain pas assez de levure! coco 11 litres fois 15lbs perbarrel debut du gout intense ( 58 gr/l) commencé ``a 45,5 gr/l (ratio de 11,76lbs/barrel) donne 500grammes pour 11 litres les toaster légèrement sur parchemin pas ciré a 300f et les brasser régulièrement, les éponger du gras pour pas perdre do de head et les mettre dans les 2 canisses à la moitié COCO SCOTT FOND DE LA PLAQUE ABSORBÉ LHUOLE, plus fort permettrait de sortir lhuile.. a voir 1 semaine avant l'embouteillage, donc après 2 semaines de fermentation ouvrir le fermenteur et dropper ca pour total 3 semaines, la safale 2 va soccuper de rattraper la levure y aller en demi dosage de safale 2 et de malto safale 2 dernière fois 0.1gr/l 1gr/10l prochaine fois 0,5 gr/10l carb a 1.9 au lieu de 2 acheter vanille acheter safale 2 plus de noir, plus de sucre residuel flaked barley, moins de malto plus de boil concentre les gouts plus de profondeur drc plus de vanille coco? Carber en 3 jours 2 heures de boil 49 srm ancienne vers 56.87 A lavenir ca va prendre un mash max a 69 Si je beux cold ou soft crash je dois laisser 24h et laisser revenir a la temperature ambiente pour que la levure se reproduise asser pour quelle soit capable de carber pas de dextrose pour pas de gusher. 1.045 final 225 de lactose (dern fois 350 pour 19l) 11.6 l au fermenteur 15.79 mash 3.66 sparge scaled a 69% batch size original a 17,75l maintenant 12.25 batch size reel dans mes calculateur de 10.47 - si mout na pas de 1099 Wyeast 1968 equivalente de wlp002 english ale yeast de white labs english ale de escarpment qui est au canada Fermentation 3 semaines, Vanille est a 35% donc au bottling on peut en ajouter 1 peu si on Apres fridge et peut devenir moins sharp avec le temps mais plus on attend apres 2 mois plus le sucre va sen aller aussi donc trop tot trop edgy trop long redevient edgy mais c long pas de 2 a 6 mois Pas mettre du lactose quand ca bouille et dextrose aussi sinon on va bruler le sucre, le faire rechaufer et melanger dans leau jusqua bouillir, ensuite ajouter Mash thickness ideal 2.6 mais peut aller jusqua 2.1 si melanger souvent 1.75 carb est suggéré mais je trouve ça bas..bon succès avec 1,95 dans la pale ale donc aller à 1.85
SMaSH American Pale Ale 2.5gal	American Pale Ale	2.5 Gallons	1.051	1.01	5.36	47.55	3.84 °L	1.7K	0
Author: max83 Boil Size: 4.5 Gallons Boil Time: 60 Boil Gravity: 1.028 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/19/2019 10:08 PM Notes:
Belgian Blond Ale	Belgian Blond Ale	14 Litres	1.063	1.012	6.75	21.9	5.29 °L	1.7K	5
Author: Lorraine Boil Size: 16 Litres Boil Time: 60 Boil Gravity: 1.05 Efficiency: 75 Mash Thickness: 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: 8/1/2018 6:53 AM Notes:
C-Rex	American Pale Ale	5 Gallons	1.06	1.015	5.89	48.5	4.74 °L	1.7K	1
Author: Celebration Brewing Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 62 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/7/2018 3:53 PM Notes: OG - 1.060 FG - 1.010 Dry Hopped 1.2 oz of Citra in Keg (5 days)
Pedal Haus Maple Milk Stout Clone	Sweet Stout	5 Gallons	1.067	1.026	5.45	33.07	25.99 °L	1.7K	0
Author: cayslayer Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/5/2017 4:13 PM Notes: Mash in to achieve temperature of 158 °F (70 °C). This temperature allows alpha amylase to be active but inhibits beta amylase so the resulting beer is slightly sweeter. Hold 30 minutes for conversion. Raise to 168 °F (76 °C) for mashout. Hold 10 minutes. Sparge with enough water to collect 6 gallons (23 L). Add lactose powder and first hop addition at start of boil. Boil 60 minutes total, adding the Delta hops with 15 minutes remaining. Chill to 64 °F (18 °C), aerate, and then pitch yeast. Ferment at 64 °F (18 °C) through primary, then let rise to 66°F (19 °C). Add the maple syrup when primary is slowed but still has minor activity. It will ferment the sugar but retain some aromatics. Condition for two weeks then rack to bottles or keg at 2.3 volumes.
Benmarzin	Märzen	21 Litres	1.052	1.01	5.58	22.91	10.69 °L	1.7K	2
Author: GFHomebrew Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 83 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: 10 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/22/2017 9:48 AM Notes:
English Breakfast Of Champions	Sweet Stout	6 Gallons	1.059	1.025	4.48	25.7	42.87 °L	1.7K	0
Author: Zeptis Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 1.0 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/30/2016 8:29 PM Notes: Milkly oat porridge
Blueberry Sage Sour	Berliner Weisse	6 Gallons	1.06	1.011	6.35	0	3.71 °L	1.7K	1
Author: Boil Size: 7 Gallons Boil Time: 30 Boil Gravity: 1.051 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/28/2016 2:47 PM Notes:
Lamby (GFunk)	Fruit Lambic	5.5 Gallons	1.051	1.012	5.09	8.55	3.84 °L	1.7K	0
Author: JefitoJeff Boil Size: 7.75 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/14/2016 9:53 PM Notes:
60 Minute IPA Clone 2nd Edition - #8	American IPA	4.5 Litres	1.07	1.02	6.64	62.93	10.37 °L	1.7K	0
Author: normangeaney@gmail.com Boil Size: 6 Litres Boil Time: 60 Boil Gravity: N/A Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/26/2013 7:27 PM Notes: OG readings ------------------ After grain step: -0.6 With DME added: 1.046 (OG) Collected wort: 1.080 Before dry hop: 1.016 currently 6.4% alc (FG) After dry hopping: 1.015
Bubba's Lean	Vienna Lager	6.25 Gallons	1.054	1.014	5.24	20.59	11.91 °L	1.7K	0
Author: ZPalen Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.045 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 52 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/10/2015 8:18 PM Notes:
Tangerine Saison	Saison	5.5 Gallons	1.048	1.008	5.19	21.98	6.83 °L	1.7K	0
Author: TFB Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 78 Mash Thickness: 1.9 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: 3/26/2015 9:30 PM Notes:
Seths Chestnut Amber IPA	English IPA	25 Litres	1.056	1.013	5.7	59.33	13.24 °L	1.7K	1
Author: BS_Rat Boil Size: 15 Litres Boil Time: 90 Boil Gravity: 1.094 Efficiency: 70 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/3/2014 1:56 PM Notes:
Mischief Wheat - El Dorado 2014	American Wheat or Rye Beer	11 Gallons	1.051	1.011	5.31	29.97	4.72 °L	1.7K	1
Author: testingapril Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 80 Mash Thickness: 1.32 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: 8/8/2014 7:11 PM Notes: Won the Crowd Pleaser award at Ocoee Fest 2013.
Black Dog Lager	Schwarzbier	5.25 Gallons	1.048	1.011	4.8	23.47	22.73 °L	1.7K	0
Author: TheRealTricky Boil Size: 7.25 Gallons Boil Time: 90 Boil Gravity: 1.035 Efficiency: 79 Mash Thickness: 1.38 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 48 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/30/2014 12:58 PM Notes:
4th Of Apple Pie	Mild	12 Gallons	1.038	1.01	3.77	15.07	13.09 °L	1.7K	0
Author: testingapril Boil Size: 13.5 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 75 Mash Thickness: 1.63 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/24/2014 11:02 PM Notes: Apple Cider reduction is a reduction of 1 gallon apple juice down to either a pint or a quart (or somewhere in that ballpark). Should add about 8 points Spices are just placeholders for right now. I will likely add the spices and the molasses in with the apple cider reduction at the end of primary. This will be a split batch with a hoppy amber at the end.
Brutally Brown	American Brown Ale	5.25 Gallons	1.06	1.016	5.82	30.89	21.76 °L	1.7K	3
Author: curtcicotte@gmail.com Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/27/2013 5:00 PM Notes:
« First ‹ Previous 721 722 723 724 725 726 727 728 729 Next › Last »							Page 725 of 16,087 20 Recipes of 321,735