Homebrew Beer Recipes | Page 7774 | Browse 325,000+ at Brewer's Friend

Author:

FPMBomb

Boil Size: 3.45 Gallons

Boil Time: 45

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 60 ° F

Priming Method: sucrose

Priming Amount: 1.5 oz

Creation Date: 8/22/2020 5:09 PM

Notes:

Author:

J.Bird

Boil Size: 1.25 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: dextrose

Priming Amount: 0.9 oz

Creation Date: 2/2/2024 8:38 PM

Notes: check taste every ten mins on steep.

1) Steep cacao 30-45 mins (to taste)
2)Boil brown rice @ 203f for 60 mins
3) add hops at 60 mins
4) add wirlfloc at end of boil (5 mins)
5) cool wort to <80F
6) add yeast/shake it up!
7) ferm at 65-68F until 1.011
8) let rest one week to clear up butter notes
9) rack to bucket/bottle with .9oz dextrose
10) let carb for 1 week

Author:

Boil Size: 10.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 75

Mash Thickness: 1.25

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: 7/31/2023 10:12 PM

Notes:

Author:

glaxo2

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 72

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/14/2023 2:38 PM

Notes:

Author:

Kevin Pyle

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 50 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/2/2023 9:16 PM

Notes: Ferment 50° for 2 weeks.
Raise 2° per day til at 60°; leave for 4 days.
Allow to come to room temp, leave for 3 days.
Package and lager 2 months.

Author:

Alex Amyot

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 62

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/28/2023 6:10 PM

Notes:

Author:

Karissa & Robert

Boil Size: 6.59 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 78

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: co2

Priming Amount: 6.76 psi

Creation Date: 12/23/2022 1:08 AM

Notes: Do 66F and ramp to 74F when fermentation slows.

Use ALDC on second dry hop to avoid hop creep/VDK.

Author:

Boil Size: 8.5 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/5/2022 2:24 PM

Notes:

Author:

Gregory L

Boil Size: 24 Litres

Boil Time: 75

Boil Gravity: 1.055

Efficiency: 50

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: 2/10/2021 6:38 AM

Notes: https://byo.com/article/saison/
https://beerandbrewing.com/the-classic-saison-recipe/

Mike’s Best Saison
(5 gallons/19 L, all-grain)
OG = 1.070 FG = 1.010
IBU = 40 SRM = 4–5 ABV = 7.7%

Ingredients
12.0 lb (5.5 kg) Belgian Pilsner malt (1.4–1.8 °L)
0.9 lb (0.4 kg) CaraPils malt (6–9 °L)
1.5 lb (0.7 kg) Vienna malt (3–4 °L)
9.1 AAU German Perle hops (60 min) (1.3 oz./37 g of 7% alpha acids)
3.8 AAU English Kent Goldings hops (10 min)(0.75 oz./21 g of 5% alpha acids)
1.3 AAU English Kent Goldings hops (0 min) (0.25 oz./7 g of 5% alpha acids)
1.8 AAU Czech Saaz hops (0 min) (0.5 oz./14 g of 3.5% alpha acids)
1 tsp coriander (coarsely crushed)
1 tsp sweet orange peel (coarsely crushed)
White Labs WLP565 (Belgian Saison) or Wyeast 3724 (Belgian Saison) yeast

Step by Step
Mash grains at 152 °F (67 °C) for 90 minutes. Boil wort for 75 minutes adding hops per scheduled times and spices with 5 minutes left in boil. Cool wort to room temperature and drain or rack the wort off of the trub. Aerate the cool wort with as much air or pure oxygen as possible. Ferment at 75 °F (24 °C) for 3 weeks in the primary and 3 weeks in the secondary.

Author:

Torsten

Boil Size: 17.33 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 75

Mash Thickness: 2.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/22/2021 10:07 PM

Notes: I would have preferred "Mild" malt rather than "Munich" but they had run out.

Author:

shan

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 1.75

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: 5/2/2016 4:03 PM

Notes:

Author:

Ridge Solo Brewing

Boil Size: 43 Litres

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 72

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 7/29/2020 2:45 AM

Notes:

Author:

bret america

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/5/2019 9:53 PM

Notes: brew day - 11/08/2019
Doug King Memorial - 2nd place - Table 25: Specialty Beer - Experimental, Historical & Other

Author:

Vincent Schut

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 75

Mash Thickness: N/A

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: 9/12/2019 2:18 PM

Notes:

Author:

ColonyMashBrewingCo

Boil Size: 26 Gallons

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 75

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: 12/22/2018 3:38 AM

Notes:

Author:

ukfan2018

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 72

Mash Thickness: 1.33

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: 11/12/2018 7:07 PM

Notes:

Author:

brunsy70

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

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: 11/9/2018 11:07 PM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

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: 6/26/2018 9:37 PM

Notes: I was shooting for slightly softer water than I normally brew IPAs with, I was goaling a 2:1 Sulfate:Chloride.
Ca: 91
Mg: 27
Na: 27
Sulfate: 105
Chloride: 52

Author:

Jeff D

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/16/2018 2:06 AM

Notes: Starter
- 4 cups water to 2 cup DME, boiled for 10 minutes cooled to 66 degrees F and pitched.
++ 3 hours later blowing off

Mash at 149 degrees F for 60 minutes
- Strike to 161 degress F
- Total --> 9.96 gal
- Mash --> 5.15 gal --> first 60 min, vorlauf, drain to kettle
- Sparge --> 4.81 gal --> (181 degrees) add water and FWH, mix, vorlauf, drain
- Kettle --> 6.9 gal
- FWH during runoff immediately after vorlauf, steeping while we sparge

AERATE______

Hop schedule
FWH - 0.3 oz Citra
60 - 0.75 oz Citra
20 - 0.5 oz Citra
10 - 0.5 oz Galaxy
Flameout - 1.0 oz Mosiac cryo
- 0.5 oz Galaxy
DH (day 4) - 2.0 oz Citra
- 1.0 oz Citra cryo
- 1.0 oz Galaxy

Attempt to hit 67 degrees F for yeast pitch with target at end of active ferm of 73 degrees F

Dry hop addition when terminal gravity is reached (around 1.019 hopefully day 4)

Author:

Östra Helsingfors Bryggeri

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 71

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 23 ° C

Priming Method: Keg

Priming Amount: 1 Bar @ 4 celsius / 1 week

Creation Date: 1/31/2017 5:49 PM

Notes: Batch # 1
Brewed 17.4.2017, 1.054 (70% efficiency) (5.93%)
No acid malt. 20.7L in fermentor.
Water agents used: Gypsum: 6g, Epsom 3g, Potassium Chloride 2g, Table salt: 1g.
18L+11L

Batch # 2
Brewed 21.4.2017, 1.050 (75% Efficiency), (5.46%)
With acid malt. 21.8L in fermentor.
Water agents used: Gypsum: 6g, Espom: 1.5g, Table salt: 0.5g, Calcium chloride: 1.5g
18L+11L

Batch # 3
Brew 23.4.2017, 1.048 (62% Efficiency), (5,17%)
With acid malt. 19.0L in fermentor.
Water agents used: Gypsum: 6g, Espom: 1.5g, Table salt: 0.5g, Calcium chloride: 1.5g
17L+10.5L

Batch #4
Brew 21.7.2017, 1.056 (72% efficiency), (6.1%)
With acid malt. 18.5L in fermentor.
Water agents used: Gypsum: 6g, Espom: 1.5g, Table salt: 0.5g, Calcium chloride: 1.5g
17L+9.5L

Batch #5
Brew 06.8.2017, 1.056 (72% efficiency), (6.1%)
With acid malt. 18.5L in fermentor.
Water agents used: Gypsum: 6g, Espom: 1.5g, Table salt: 0.5g, Calcium chloride: 1.5g
17L+9.5L
Acid rest 120min, mash 120min.
Total brew time: 8h 15min
Failed hop 3 & 4

Batch #6
Brewed 11.02.2018 1.062 (74% efficiency), (6.7%)
No acid malt. 20L in fermentor.
Water agents used: Gypsum: 6g, Espom: 1.5g, Table salt: 0.5g, Calcium chloride: 1.5g
16L+11L
Total brew time 7h 30min
Machine leak after brew.

Batch #7 to be brewed later on.
Acid malt
Water agents: Gypsum 5g, Calcium chloride 2g, Baking Soda 1g.
16L+11L

Recipe is still a work in progress but in taste it has been very good. Pacific gem gives the peppery taste.