Homebrew Beer Recipes | Page 736 | Browse 325,000+ at Brewer's Friend

Author:

Blyzz

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.047

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: 4/17/2014 6:54 AM

Notes:

Author:

Coolhands1

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: 1.25

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: 7/20/2020 2:13 PM

Notes:

Author:

JohnnyLevasseur

Boil Size: 5.2 Gallons

Boil Time: 15

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: 1.47

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/8/2020 3:01 AM

Notes:

January 11, 2020 - 5pm

Diced 2# ginger and blended then put into muslin bag. Zested 5 limes and extracted juice and put in 2 0z vodka.

Pre boiled 3 gallons in robobrew and 4 gallons in sparge water heater.

Added crushed campden tablet in boiled water

Turn off heat and dumped 5 tsp yeast nutrient and sugars, Stirred and then added lime mixture.

Let steep for 30 min while sanitizing fast fermenter.

Topped of wort to get to 5.5 gallons from storage heater.

Chilled wort to 77 degrees then transferred to fermenter.

Oxygenated manually for 80 seconds.

Pitched 2 pack S-04

Dropped in blue Tilt.

OG 1.055

Jan 18, 2020 - Added 4.6 oz diced crystallized ginger in 2 cups boiling water then transferred to fast fermenter. SG 1.0

Jan 27, 2020 - SG 1.001 - dumped trub ball.

Jan 28, 2020 - Transfered to fermonster, purged with c02 and began cold crashing to 36 degrees

Jan 29, 2020 - 1pm - Added Gelatin

Feb 1, 2020 4 pm - FG 1.001 - 7.08% ABV
Added 1 cup dextrose to 2 cups boiled/cooled water and drop in fermonster. Stored lightly and transfered to keg, purged with Co2. Set to 30 PSI for 2 days and should be ready.

Feb 15, 2020 - 1130 am - Made a reduction with 2 oz diced crystallized ginger and 1/2 cup dextrose, cooled, filtered through cheese clothe then dumped into keg.

Looking insanely clear.

Author:

Eldritch Brewer

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 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: 10/23/2018 4:37 AM

Notes: ADD 2 GALLONS OF UNFILTERED APPLE CIDER AT BEGINNING OF BOIL.

Sadly Brewers Friend does not list apple cider as a fermentable. The cider that I have has an average OG of 1.063, so hopefully my beer OG will reach imperial stout range (1.075-1.115).

My grain bill is made up of left over malt from other beers, that is why it is so eclectic. I have high hopes, though, it looks like a fun beer.

Author:

Stvervaag

Boil Size: 29.1 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/12/2018 7:43 PM

Notes: From (Andy Mitchell @ NB)

Bittering: Nugget (very very small amount)
Whirlpool: 50% Crystal, 25% Azzaca, 25% Centennial…total >90% of the hops used in the boil
Dry Hop: Simcoe, Galaxy, Mandarina Bavaria, Cascade, Citra, Chinook, tangerine peel

That dry hop is crazy, the largest portions are Cascade and Citra

If it were me, I would split the late kettle hop addition between a 10 min addition and a flameout / whirlpool addition. I think that would replicate what we do better because of how our process works. Even though we use the peel in dry hop (it’s a powder) you may have better luck using it at flameout if it’s fresh zest…or maybe both dry hop and flame out.

Cloner: Vinnie Krishan

Author:

Jan Erik Johansen

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/29/2017 10:23 AM

Notes:

Author:

Stack

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 75

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: 3/12/2017 12:22 AM

Notes: • Use 2 packs of yeast.

• Cut up and soak vanilla beans in 1 cup bourbon during primary.

• Add vanilla beans during secondary, keep bourbon.

• Add bourbon and sanitized oak spiral to keg before kegging. To sanitize oak spiral, place in boiling water for 10 minutes.

Author:

Boil Size: 34 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 65

Mash Thickness: 3.1

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: 2/6/2017 5:35 AM

Notes:

Author:

An-For

Boil Size: 25.6 Litres

Boil Time: 70

Boil Gravity: 1.038

Efficiency: 66

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 22 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 12/27/2015 3:01 PM

Notes:

Author:

Fullroundaction

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/3/2013 4:57 AM

Notes: SPICE SCHEDULE

MASH
Cinnamon Stick, broken/ground – 0.125 oz
Ground Allspice – 0.125 oz
Ground Cloves – 0.0125 oz
Sweet Orange Peel – 0.625 oz
Rosehips – 0.125

BOIL
Cinnamon – 0.045 oz
Nutmeg – 0.045 oz
Clove – 0.225 oz

FLAMEOUT
Cinnamon - 1 oz
Clove – 1 oz
Sweet Orange Peel – 1 oz
Allspice – 1 oz

Author:

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 72

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: 1/30/2017 2:46 AM

Notes: Equivalent hop times with conventional chilling: FWH, 20-25 minutes.

Pitch yeast around 68, let rise, keep in mid 70s for a couple of weeks.

This beer received a silver medal as a standard saison at the MN State Fair Homebrew Competition (Belgian and French Ales Category): http://mnstatefair.brewcomp.com/

Author:

rgrosholz

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 73

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/4/2015 12:55 AM

Notes: Won 2nd place at 2016 hop blossom comp.

Author:

RockyMtnGT

Boil Size: 6 Gallons

Boil Time: 20

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.25

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: 3/31/2017 10:17 PM

Notes: Mash and sparge, bring to a quick boil then chill to 110* then kettle sour using L. Plantarum
Maintain ambient temp of 100* in fermentation chamber until pH is ~3.7
After soured, boil for 20 minutes, cool and pitch 1l starter of Wyeast 3711

Author:

DrSherlock

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 12.3

Efficiency: 64.5

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/10/2017 4:13 PM

Notes: https://www.reddit.com/r/Homebrewing/comments/3ckng1/cigar_city_maduro_brown_clone/

_______________________________________________
Notes:
Alteration to this version compared to v1

-Dropped the C40 to C20 - from 8oz to 5 oz
-Added 2 more oz of oats
-added 1.5 lb of base malt
-added .5 lb of victory
Changed to dry yeast

v3 alterations
added the dextrine malt
and flaked barley
changed yeast to WLP013

Author:

SuperCoolGuyBrewing

Boil Size: 6.75 Gallons

Boil Time: 90

Boil Gravity: 1.028

Efficiency: 74

Mash Thickness: 1.25

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: 8/14/2015 12:36 AM

Notes: Very small starter to wake up yeast.
http://barclayperkins.blogspot.ca/2012/05/lets-brew-wednesday-1987-boddingtons_23.html

Author:

SchuBrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 9.2

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/27/2018 1:37 PM

Notes:

Author:

FatsSchindee

Boil Size: 4.2 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 76

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: Corn sugar

Priming Amount: 1.91 oz

Creation Date: 7/11/2014 4:57 PM

Notes: If you haven't had a Classic American Pilsener yet, you're missing out! This is the first one I've brewed, and also even tried, but I'm extremely pleased with the way it turned out. One of my best beers yet. If you are asked to give a style example when asked to define just "beer", this is what comes to mind for me. Just a great, balanced, easy-drinking, flavorful beer (not too hoppy, not too malty, not too light, not to heavy, etc... A real "Goldilocks" beer - just right!). Give this one a try.

I've used both WLP833 and WLP838... But a pilsener yeast or any good lager yeast would probably work very well also.

Author:

zaptop

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/23/2014 1:36 PM

Notes:

Author:

fireguy1971@gmail.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 67

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: co2

Priming Amount: 4 oz

Creation Date: 9/13/2020 12:07 AM

Notes:

Author:

Dai Kide

Boil Size: 25 Litres

Boil Time: 40

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: 1 bar

Creation Date: 12/22/2020 5:36 AM

Notes: