Homebrew Beer Recipes | Page 847 | Browse 310,000+ at Brewer's Friend

Author:

sebastianswaltz

Boil Size: 7 Gallons

Boil Time: 75

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 53 ° F

Priming Method: Corn Sugar

Priming Amount: 110g

Creation Date: 7/16/2015 9:45 PM

Notes:

Author:

Phillip Scaggs

Boil Size: 6.5 Gallons

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: 68 ° F

Priming Method: co2

Priming Amount: 6.76 psi

Creation Date: 4/19/2020 2:26 AM

Notes: 1st place Kansas City Bier Meisters 2016 - 24 Entries

Author:

Wojciu Piwosz

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: dextrose

Priming Amount: 154.5 g

Creation Date: 3/18/2020 10:26 AM

Notes:

Author:

B Scally

Boil Size: 28.6 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: 2.9

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: 10/10/2018 4:25 PM

Notes: Lactose in last 15 min off boil

Author:

MarinD'eauDouce

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 70

Mash Thickness: N/A

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: 7/25/2018 9:04 AM

Notes:

Author:

=DCB=

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 70

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/16/2016 1:10 PM

Notes:

Author:

herebechomps

Boil Size: 1.25 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/28/2016 1:19 AM

Notes: 1. Heat 1 gal to 168.5*F with kettle. Preheat oven to 155*F.
2. Place grain in white crock in bag.
3. Mash in by pouring heated water over grain in crock. Place crock in oven with thermometer. Wait 75 min and monitor temp.
4. Heat additional 2 qt of water to 170*F
5. Remove grain bag and squeeze into white crock. Move grain bag into brew kettle and pour 2 qt heated water over grain bag. Stir, sit for 5-10 minutes, lift, drain, squeeze.
6. Add runnings from white crock to brew kettle, top off if needed, and begin to boil.

Inspired by: http://www.bullcityhomebrew.com/recipes.aspx?id=American%20IPA%20(One%20Gallon).xml

Author:

Jimbo64

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 72

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: 8/27/2013 9:19 PM

Notes: Ballbuster. A bumped up version of Aussie Blond, with 2 lbs more malt to push it over 8%, and more oz flavor hops and dry hops.

2 hour mash on a tight grind. Good conversion.

18.2 brix, 1.074 at pitch, WLP041 PacAle

Author:

Magnussen

Boil Size: 32 Litres

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 66

Mash Thickness: N/A

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: 7/5/2015 11:05 PM

Notes: Gjæringstemperatur 18-22 grader C.
Karbonering på 20 grader 2 uker.
Bruker Ca 10,6 gram sukker per liter øl. 8,6 gram sukker per liter øl gikk fint på boks/fat.
(Anbefalt videre "kondisjonering" ved 15 grader C i 2-4 uker.)

Alkoholstyrken bør da ligge på ca. 5,5%. Bitterheten på slike hveteøl skal være lav, bare 18 EBU.)

(Gjæringstemp på weissbier burde være 15ºC og det samme med kondisjoneringen. Alternativt f.eks 17ºC og kondisjonering 13ºC

Author:

Ytaquet

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 68

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: 2/13/2015 9:06 AM

Notes:

Author:

jp_homebrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 84

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/5/2015 7:54 PM

Notes:

Author:

Smidt & Storengen

Boil Size: 18 Litres

Boil Time: 90

Boil Gravity: 1.11

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: dextrose

Priming Amount: 82.5 g

Creation Date: 12/8/2014 8:10 AM

Notes:

Author:

RustyBarrelHomebrewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.025

Efficiency: 30

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/1/2014 4:44 PM

Notes: boiled 1.5 lb extract for total 60 minutes, added the rest (6lb) after 45 minutes (total 15 minutes)

cut and scrape vanilla bean and soak in small amount of bourbon for 24 hours and add it to the secondary. the other spices can go in for 5-15 minutes at the end of the boil.

Author:

HopMonster

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.128

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/20/2014 3:32 PM

Notes:

Author:

Merchant Brewing Co

Boil Size: 31 Litres

Boil Time: 90

Boil Gravity: 1.064

Efficiency: 65

Mash Thickness: 3

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: 11/2/2013 10:19 AM

Notes:

Author:

brewgna

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.132

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/31/2013 9:56 PM

Notes:

Author:

jesperp85

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.03

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: 1/18/2015 7:53 PM

Notes: .2 kg roasted barley + 0.1 cara rye i hopback + 5g hercules

100 g of flaked oats added to the boil at 60 min

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:

Dean Strickland

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 68

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 30 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/10/2018 3:56 AM

Notes:

Author:

craigtone

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.066

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: 4/20/2018 7:10 PM

Notes: I've brewed this several times with good results. Pay attention to fermentation temps ... cooler temps bring out more of the spice flavor and warmer temps bring out more of the banana flavor. One of my favorite Hefeweizen beers is Tabernash Weiss which is on the spicy side, so I ferment at cooler temps.