Homebrew Beer Recipes | Page 746 | Browse 325,000+ at Brewer's Friend

Author:

Mogad

Boil Size: 13.2 Litres

Boil Time: 60

Boil Gravity: 1.105

Efficiency: 69

Mash Thickness: 2.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/1/2019 7:24 PM

Notes: Mill the grain finer or twice.
Mash at 64C for 2 hours.
Boil for 90min-2h.

Use 2 packets S-189.

Aerate 2-3 times a day first 2 days, keep rousing yeast through day 7 when starting to raise the temperature to 18-20C.

Author:

Barter & Trade

Boil Size: 6.13 Gallons

Boil Time: 30

Boil Gravity: 1.031

Efficiency: 70

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/4/2018 6:26 PM

Notes:

Author:

BrewZtar

Boil Size: 2300 Litres

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 75

Mash Thickness: 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: 6/2/2015 9:38 PM

Notes:

Author:

KetilP

Boil Size: 28.5 Litres

Boil Time: 70

Boil Gravity: 1.045

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/7/2016 9:57 PM

Notes:

Author:

Tom Davis

Boil Size: 26.5 Litres

Boil Time: 90

Boil Gravity: 1.065

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19.4 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/1/2016 6:26 AM

Notes:

Author:

PeteLarney

Boil Size: 1.6 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 65

Mash Thickness: 1.5

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: 9/16/2016 7:27 PM

Notes: Used trader joes multigrain rolled cereal and toasted it for the 1 oz oatmeal the recipe calls for.

Big fan of this one.

Author:

Sugar250

Boil Size: 36.5 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 62

Mash Thickness: 3.5

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: 3/12/2019 1:04 PM

Notes: 1주후 3월3일
냉동딸기 1.3kg 2개
생바질 30g

1주후 3월10일 통갈이후
생바질 30g 홉 Amillo+MOTUEKA 37g

1주후 3월 17일 병입

Author:

=DCB=

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 1.5

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: 7/4/2016 1:02 PM

Notes: This was way too much coffee and for way too long. Don't brew this unless you like carbonated coffee. It completely drowns out the beer, hops, yeast, and anything else you can think of

Author:

Menzel/Kaz Brewing

Boil Size: 9 Gallons

Boil Time: 60

Boil Gravity: 1.044

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: 3/5/2017 11:03 PM

Notes:

Author:

a6asics

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/21/2017 8:16 PM

Notes:

Author:

rolandblais

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: honey

Priming Amount: 3 tablespoons

Creation Date: 1/9/2017 5:35 PM

Notes: The Mash
• Heat 2 quarts (1.9 liters) of water to 160°F (71°C).
• Add grain (This is called “mashing in.” Take note of jargon. Or don’t).
• Mix gently with spoon or spatula until mash has consistency of oatmeal.
Add water if too dry or hot. Temperature will drop to ~150°F (66°C).
• Cook for 60 minutes at 144-152°F (63-68°C). Stir every 10 minutes, and use
your thermometer to take temperature readings from multiple locations.
• You likely don’t need to apply heat constantly. Get it up to temperature,
then turn the heat off. Monitor, stir, and adjust accordingly to keep in range.
• After 60 minutes, heat to 170°F (77°C) while stirring constantly (“Mashing
Out”).

The Sparge
• Heat additional 4 quarts (3.8 liters) of water to 170°F (77°C).
• Set up your “lauter tun” (a strainer over a pot).
• Carefully add the hot grain mash to the strainer, collecting the liquid that
passes through.
• This liquid is called “wort” (pronounced “wert”). It will be your beer.
• Slowly and evenly pour 170°F (77°C) water over the mash to extract the
grain’s sugars.
• You want to collect 5 quarts (4.75 liters) of wort. You will lose about 20%
to evaporation later on, so you want to start with a bit more than you’ll end
with.
• Re-circulate wort through grain once.

The Boil
• In a pot, heat wort until it boils.
• Keep boiling until you’ve hit the “hot break” (Wort will foam - you may
need to reduce heat slightly so it doesn’t boil over.)
• Stir occasionally. All you want is a light boil – too hot and you lose
fermentable sugars and volume.
• The boil will last 60 minutes. Start your timer and add in the rest of the
ingredients at these times:
- Add 1/6 Northern Brewer Hops at start of boil.
- Add 1/6 Northern Brewer Hops at 15 minutes.
- Add 1/6 Northern Brewer Hops at 30 minutes.
- Add 1/6 Northern Brewer Hops at 45 minutes.
- Add 1/6 Northern Brewer Hops at 55 minutes.
- At 60 minutes turn off heat, add remaining Northern Brewer Hops.
• Twenty percent of the wort will have evaporated in this step leaving you
with 1 gallon (3.8 liters) of wort. If your boil was a bit high, the surface area
of your pot extra large, or you brewed on a really hot day, you may have
less than the full amount. Don’t worry – you just reduced your beer a bit
too much, but you can add more water in the next step.

Fermentation
• Place brew pot in an ice bath until it cools to 70°F (21°C).
• Once cooled, place strainer over funnel and pour your beer into the
glass fermenter. Yeast needs oxygen. The strainer helps aerate your wort
and clarify your beer (as well as catch any sediment from going into the
fermenter). Add tap water to bring wort up to 1 Gallon mark if level is low.
• “Pitch” yeast. (Toss half of the packet in.)
• Shake aggressively. You’re basically waking up the yeast and getting more
air into the wort.
• Attach sanitized screw-top stopper to bottle. Slide rubber tubing no more
than 1” (2.5 cm) into the stopper and place the other end in small bowl of
sanitizer. You’ve just made a “blow-off tube”. It allows CO2 to escape.
• Let sit for two or three days or until vigorous bubbling subsides. This is
when fermentation is highest. You may notice bubbles and foam at the
top of the beer. After bubbling calms down, clean tubing and ready your
airlock.
• Sanitize, then re-assemble airlock, filling up to line with sanitizer.
• Insert airlock into hole in stopper.
• Keep in a dark place for two weeks without disturbing other than to show
off to friends. (If beer is still bubbling, leave sitting until it stops.)
• In the meantime, drink beer with self-closing swing tops, or ask for empties
at a bar that has some. If you have a bottle capper and caps, you can save
two six packs of non-twistoff beers instead.

Two Weeks Later: Bottling
• Thoroughly rinse bottles with water, removing any sediment.
• Mix remaining sanitizer with water.
• Fill each bottle with a little sanitizer and shake. Empty after two minutes,
rinse with cold water and dry upside down.
• Dissolve 3 tablespoons honey with 1/2 cup water. Pour into a sanitized pot.
You will be siphoning your beer into the same pot in the next steps.
- Carbonation comes from adding sugar when bottling, so if you filled
your jug with less than the full gallon in the last step, use less honey
when bottling. Using the full amount can result in your beer being
over-carbonated.
• Siphoning (It all happens pretty fast. You may want to practice on a pot of
water a few times.) To see it in action first, watch the How to Bottle video at
brooklynbrewshop.com/instructions.
A. Attach open tubing clamp to tubing.
B. Fill tubing with sanitizer.
C. Attach sanitized tubing to the short curved end of your sanitized
racking cane. Attach the black tip to the other end - it will help
prevent sediment from getting sucked up. It will probably be a snug
fit, but you can get it on there.
D. Pinch tubing clamp closed.
E. Remove screw-cap stopper and place racking cane into jug, just
above the sediment at the bottom (“trub”).
F. Lower end of tubing not connected to racking cane into sink.
Suction will force beer up and through the racking cane and tubing.
Open tubing clamp, let sanitizer flow into sink until beer just starts
to flow out of the tubing, then clamp shut. Open clamp on tubing,
allowing beer to flow into pot with sugar solution. Tilt jug when beer
level is getting low, but be careful in not sucking up the trub.
• Siphon beer from pot into bottles, pinching tube clamp to stop flow after
each bottle.
• Close bottles.
• Store in a dark place for 2 weeks.

Two Weeks Later: Enjoying
• Put beers in the fridge the night before you drink them.
• Drink. Share with friends if you’re the sharing type

Author:

Arbe0

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.097

Efficiency: 74

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 12/5/2019 7:44 AM

Notes:

Author:

BEERngineer

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/2/2013 7:03 AM

Notes: This is a planned partigyle to Marubozo's RIS recipe. This recipe is unproven as of now, but we'll see how it turns out.

After brewing Marubozo's RIS, take the grains and remash with the 2 kg of Amber malt. I'll update this with the actual gravity I get. Ive calculated it as 1/4 of the grain bill of the RIS.

After 4 weeks fermenting, FG came to 1.018. I've removed the dry hops from the recipe to not compete with the grain. Smells great like a big stout, but alc % is around 3%. We'll see how it goes after conditioning.

Author:

victory4lsu

Boil Size: 14 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 58 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/14/2015 7:42 PM

Notes:

Author:

Nosybear

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.068

Efficiency: 70

Mash Thickness: 1.25

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: 5/12/2015 1:40 AM

Notes: Start fermentation in the low 60's, let rise to upper 60's as fermentation progresses

Target is 32 IBU, no hop character or flavor.

Author:

Devo

Boil Size: 1 Gallons

Boil Time: N/A

Boil Gravity: 1.126

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/20/2015 10:57 PM

Notes:

Author:

brewersam

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 6.8

Efficiency: 70

Mash Thickness: 5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 2.07 bar

Creation Date: 2/18/2020 8:31 AM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.035

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: 10/5/2016 1:29 AM

Notes: 1. Pilsen LME is Mr. Beer Canadian Blonde HME
2. Maltose is Chinese Rice Malt
3. Omit 60 minute hop addition since Mr. Beer extract is hoppedvto 27 IBUs

Author:

GUY235

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 66

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: dextrose

Priming Amount: 1 cup

Creation Date: 2/26/2016 10:46 PM

Notes: Boil water and cool slightly. Add to coffee. Stir and set in fridge for 1 hour. Strain into primary.

Author:

jmciver

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/3/2015 12:57 PM

Notes: