Homebrew Beer Recipes | Page 830 | Browse 320,000+ at Brewer's Friend

Author:

elaplant74

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 90

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/13/2017 7:11 PM

Notes: This is my end of Winter cleanup. I am using up a bunch of bits and bobs of leftover grains I had from other brews. This also marks the end of my lagering season as my cellar warms with the spring. To do this, I made a blend of two yeasts I harvested from previous brews. I also wanted to try making a beer that drinks like a pilsner, that is dark.

Author:

Stretch16

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 71

Mash Thickness: 1.5

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: 3/23/2023 3:54 PM

Notes: Used Austin's malt and yeast profile, but Manny's hop levels (with M&M substitutes) downgraded to ~40 ibu to keep it more of a Sierra Nevada-ish red (and did away with dry hopping).

Author:

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 74

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: 1/27/2022 4:22 PM

Notes: https://einstokbeer.com/our-brews/icelandic-white-ale/
https://www.brewersfriend.com/homebrew/recipe/view/476339/einstok-olgerd-white-ale-clone

Author:

Back of the Passage Brewery

Boil Size: 28.5 Litres

Boil Time: 30

Boil Gravity: 1.034

Efficiency: 57

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18.5 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/15/2019 10:24 AM

Notes: Batch #1 - (Eff.: 57%, Att.: 72%, ABV: 4.5%)
21/11/19 - Mashed Thursday afternoon, for Saturday afternoon boil
- 13 ml of Lactic acid added to bring pH down to pH 4.7 then added 2/3 of a little tub of yogurt and left in heat wrap without temp control.
23/11/19 - pH 3.79 after 44 hrs, tastes mildly sour with slight funk aroma, could be a bit more sour next time, boiled for 30.
30/11/19 - Dry hopped, SG: 1012.
3/12/19 - Added 1.5kg frozen mango
8/12/19 - Kegged and carbed
15/12/19 - Lots of lemon and lime citrus flavours, could do with a bit more gas, not a heap of mango up front but subtle hint in the middle.

Author:

akwild

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 72

Mash Thickness: 1.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: -12 psi

Creation Date: 11/12/2019 5:33 PM

Notes: Blind Pig clone with apricot puree added.

Puree added just after primary fermentation. Dry-hopped after secondary fermentation.

Author:

Alex Amyot

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/5/2018 8:32 PM

Notes:

Author:

Duane Hatherly

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 55

Mash Thickness: 3.4

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: 10/29/2017 12:55 AM

Notes:

Author:

Mrt1cj

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.158

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 73 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/3/2017 6:20 PM

Notes:

Author:

Homebrew Fanatics

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/11/2017 11:45 AM

Notes: Tart Cherry Juice directly into secondary. Leave for 5-7 days before packaging.

Author:

TheUtoid

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.048

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: 4/7/2017 11:53 PM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.062

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: 1/29/2017 5:22 PM

Notes:

Author:

steve3366

Boil Size: 2.15 Gallons

Boil Time: 60

Boil Gravity: 1.026

Efficiency: 62

Mash Thickness: 1.5

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: 12/15/2016 6:24 AM

Notes:

Author:

DrSherlock

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 11.2

Efficiency: 67

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/20/2016 10:35 PM

Notes: Added 1.75 grs of burton salts; gipsum and papain

Author:

k_mcroberts@hotmail.com

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/29/2016 9:23 PM

Notes: Pitched at 65f wort air temp 62f- great activity in less than 6 hrs. Has slowed as of 3-5-14. Pitched a large starter of 1 gal , maybe double the reg yeast amount. Could ferment quickly . Gyled and keg conditioned 3-14-14. Tapped on 3-22-14 Tastes great. Slight Haze, needs to chill completely. Will better with age.

Author:

Hedekar

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 76

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/13/2015 3:42 AM

Notes:

Author:

kiwifirst

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 3.5

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: 5/30/2015 2:47 AM

Notes: 20g FF hops in first wort.

Author:

beowulf6561

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Corn Sugar

Priming Amount: 1/3 cup by volume

Creation Date: 10/19/2013 3:22 AM

Notes: Based on Charlie Papazian's "Vagabond Gingered Ale" from p 217 of _New Complete Joy of Homebrewing_.

Author:

KyleChepla

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

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: 9/1/2013 1:49 PM

Notes:

Author:

against the grain

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 82 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/26/2013 6:33 AM

Notes:

Author:

brendonwbrown

Boil Size: 5 Gallons

Boil Time: 15

Boil Gravity: 1.045

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: Dextrose

Priming Amount: 4oz

Creation Date: 2/27/2016 9:47 PM

Notes: Add juice of lime(s) to 3 cups of water, bring to a boil then turn off heat. Steep teabags for 7-10 mins, cool for a few mins then add to carboy. Add nutrients and juice into carboy with an aggressive pour to help aerate the juice. Add yeast, put an airlock on then place in a cool (60F-70F) environment.

Primary for one month, then rack to secondary, topping off with juice. Leave in secondary until crystal clear (usually 2-3 months or so from pitching) then bottle with 4oz priming sugar.

Takes about a month to carbonate, tastes good after 3 months, but just gets better with age. I usually start opening bottles about 5 months after pitching.