Homebrew Beer Recipes | Page 777 | Browse 320,000+ at Brewer's Friend

Author:

elaplant74

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 79

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 53 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/16/2017 4:54 AM

Notes: Yeast was Omega Mexican Lager (OYL-113) supposed to be the same strain as WLp940. Hop schedule inspired by NE IPA, wanted to try it for a lager.

Author:

JJ2K

Boil Size: 27 Litres

Boil Time: 45

Boil Gravity: 1.033

Efficiency: 72

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 0.69 bar

Creation Date: 1/6/2021 9:37 PM

Notes: Make a bitter lemon peel and lime peel tincture using tequila and add this in the secondary fermentation or prior to bottling / racking to a keg.

Author:

Emilie Proulx / GF Bird

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.022

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: 10/21/2020 12:26 PM

Notes: Modified after the original Trevor Sheldrake recipe.

Author:

margus

Boil Size: 30.5 Litres

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 66

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/10/2018 8:55 AM

Notes:

Author:

Boil Size: 25 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/5/2018 7:01 PM

Notes:

Author:

jim.kalogiratos@gmail.com

Boil Size: 15.5 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: Keg - Force Carb.

Priming Amount: N/A

Creation Date: 2/17/2018 10:22 AM

Notes: Note low boil off 2L/hr due to Electric BIAB system (Robobrew)

Fermentation Dry Hop @ high krausen - Day 3
Traditional Dry Hop after fermentation is complete - Day 7
Cold Crash - Day 9/10 (4 days cold crash to drop hop and yeast particles)

Keg - Day 13/14

Author:

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 80

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: 1/6/2018 7:14 PM

Notes:

Author:

cwpav

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.019

Efficiency: 35

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/18/2017 4:20 PM

Notes: Approximately 1/2 cup organic peanut butter in 2 cups vodka, should evaporate to approx. 1 cup vodka. Start at primary, and then strain any remaining peanut butter and add vodka to secondary. It can really sit in secondary as long as you'd like.

Note that OG is relatively low, but the jelly additions will bump it up to the 1.050 +/- 0.05 range.

Author:

Sašo Škrlj

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 76

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/20/2017 6:28 AM

Notes: Bru’n Dry Stout | Stout

INGREDIENTS
For 5.5 gallons (20.8 L)
6.5 lb. (2.95 kg) two-row pale malt
1.3 lb. (590 g) flaked barley
14 oz. (397 g) roast barley
1.5 oz. (42 g) East Kent Goldings hops, 5% a.a. (60 min.)
0.5 oz. (14 g) East Kent Goldings hops, 5% a.a. (15 min.)
Irish ale yeast, such as White Labs WLP004 or Wyeast 1084

SPECIFICATIONS
Original Gravity: 1.042
Final Gravity: 1.012
IBU: 36
SRM: 31
Efficiency: 76%
DIRECTIONS
Mash pale malt and flaked barley in low-alkalinity water (acidify as necessary to produce a mash pH of 5.3–5.5) at a temperature of 146–150° F (63–65° C) for 60 minutes. Add roast barley to mash at the end of mashing period. A mash out step to 168° F (76° C) is helpful, but optional. Sparge the mash with low-alkalinity water that is acidified to a pH between 5.2 and 5.7. Boil the wort for 60 minutes. Minimal brewing salts are desirable in the water. As a starting point, when using reverse osmosis (RO) or distilled water, add a half-teaspoon of both gypsum and calcium chloride per 8 gallons (30 L) of water, or use a program such as Bru’n Water to guide the mineral and acid additions.

Extract Version:

A partial mash is recommended to help break down the flaked barley. Mash 2 lb. (0.9 kg) of pale malt with flaked barley in low-alkalinity water at 120–150°F (49–65°C) (lower temperature is better) for 60 minutes. Add roast barley at the end of the mash. Sparge mash with low-alkalinity water (acidified as above). Substitute 3.5 lb. (1.59 kg) of liquid pale malt in the recipe. Use low-alkalinity water to dilute extract. Boil as indicated above.

Variations:

Many English hop varieties can be substituted in this beer. Irish ale yeast is preferred for its ester profile; however, a clean U.S. ale yeast may be substituted. For broadened flavor, an ounce or so of the roast barley may be substituted with black, coffee, or chocolate malt. If preferred, a separate liquor made from steeping the roast malt in low-alkalinity water can be created and added to the finished wort.

Author:

Seaview Brewery

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/27/2017 2:20 AM

Notes:

Author:

Mark

Boil Size: 11.5 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 7/7/2012 3:56 AM

Notes:

Author:

SJB Homebrew

Boil Size: 25.5 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 78

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/9/2016 9:56 AM

Notes:

Author:

hoffje12

Boil Size: 1.7 Gallons

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/26/2016 5:05 PM

Notes:

Author:

QtAle

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

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: 4/23/2016 10:33 PM

Notes: Fermentation and Lagering Schedule

Day One / April 23 / Brew Day
Rack to fermenter at add yeast slurry at
Move to Locker set to 55 deg F
Let sit for 3 weeks

Day 21 / May 14 / Diacetyl Rest
Bring Locker to 60 deg F
Let sit for 2 days

Day 23 / May 16 / Lager Day
Rerack to Secondary Fermenter
Step temp down to 40 Deg F
(Check if step down should be gradual or all in one)

Day 37 / May 30 / Tettanger Dry Hop
Add Tettanger Hops

Day 44 / June 6 / Hallertau Dry Hop
Add Hallertau Hops

Day 51 / June 13 / Bottling Day
Bottle and Label
(Check on adding additional yeast)

Day 72 / July 4 / Independence Day
Drink it.

*****DRY HOP SCHEDULE*****

Add Tett Dry Hops 2 weeks prior to bottling

Add Haller Dry Hops 1 week prior to bottling

Author:

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/26/2016 9:04 AM

Notes: Starter: 1.5l, 1.04 gravity, Ending Cell Count:
179 billion cells

Author:

sippa

Boil Size: 13 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/25/2015 5:25 AM

Notes:

Author:

diarmuid

Boil Size: 12.5 Litres

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/17/2015 7:40 AM

Notes:

Author:

cintronwa

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.149

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: 3/26/2015 5:53 PM

Notes:

Author:

Luccio

Boil Size: 25.3 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 72

Mash Thickness: 2.89

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/7/2015 2:24 PM

Notes: ABV:5.5%-6%
SRM(morey)<6
IBU:25-35

Malt:
Pilsner
Munich

Dry hopping:
50g (~2.5g/L)

Strike water => 74°C
Safale S-04: 8B cells/g

Author:

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.086

Efficiency: 40

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: KREMYX

Priming Amount: 5 OZ

Creation Date: 7/26/2013 7:15 PM

Notes: