Homebrew Beer Recipes | Page 875 | Browse 325,000+ at Brewer's Friend

Author:

PorterbleBrewing

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

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: 1/23/2017 9:37 PM

Notes:

Author:

Nayrob

Boil Size: 7.92 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 4.5 oz

Creation Date: 1/6/2022 4:02 PM

Notes:

Author:

2beornot2be

Boil Size: 70 Litres

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 70

Mash Thickness: 3.5

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: 10/26/2021 4:57 PM

Notes:

Author:

Soulia & Brewpin

Boil Size: 14 Litres

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 2.7

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: 7/5/2020 6:59 AM

Notes: Goldings, East Kent. : First Wort (Add before sparging)

Mangrove Jacks M31 Belgian tripel
For the first week ferment at 18 deg c then raise up by 1 deg c per day until reaching 25 deg c. Hold until FG is reached and stable for 3 days.
This yeast has a very very high attenuation rate, it can often ferment to SG 1,000

Author:

ShamelessShineLab

Boil Size: 11 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 18.5

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/17/2018 4:05 PM

Notes: First class Brewing Project done with Extract recipe created by students on February 17,2018 as part of the Into to Brewing class, in the Brewing Sciences program at Trociare College in Williamsville,NY under direction of Dr. Brian Barrow PhD.
The class developed a recipe on the spot with what a set DME base, and a table full of other steepable specialty grains and hops. After they picked a style directions the class worked together on deciding what grains would give them the desired adjunct characters they were looking for and determined how much to use in a matter of minutes also pairing the hops that would best accent the beer in bittering and aroma. Dr. Barrows then informed them that they were going to split that beer in the end into 2 batches and pitch a different WhiteLabs Yeast in each (WLP001 &WLP530), along with the late addition of Belgian Candy syrup D-180 to the fermentor containing the WLP530 Abbey Yeast. To show how two beers with the same base can be affected with simple additions and simply changing the yeast. This is the first of hopefully many beers this class does together at Trocaire College in the Brewing Sciences Department.

Author:

Wiregrass Brewing Company

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.045

Efficiency: 69

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 23.72 psi

Creation Date: 10/13/2017 2:01 PM

Notes:

Author:

BEERngineer

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: Dextrose

Priming Amount: N/A

Creation Date: 5/22/2015 1:48 AM

Notes: This is the best beer Ive brewed to date. I am very happy with it. Love the malt, the hops are completely expressive. It is not a very bitter IPA, but the hop flavor and aroma are magnificent.

(Bell's Two Hearted Ale)

Author:

BenchBrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 68

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: 11/26/2016 10:47 PM

Notes: Shoot for hazy golden hue. No Irish Moss in boil
7 day dry hop schedule is added loose to primary right after high Krausen
Other dry hop is after transfer to keg

Author:

Andrea87

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 67

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/9/2016 6:36 PM

Notes:

Author:

kif

Boil Size: 24 Litres

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/25/2016 2:49 PM

Notes:

Author:

Boil Size: 28.4 Litres

Boil Time: 75

Boil Gravity: 1.053

Efficiency: 68

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/3/2015 2:06 AM

Notes:

Author:

FatsSchindee

Boil Size: 2.6 Gallons

Boil Time: 75

Boil Gravity: 1.056

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 60 ° F

Priming Method: Corn sugar

Priming Amount: N/A

Creation Date: 11/10/2015 3:58 PM

Notes: Can use altbier yeast (WLP 036) also, but Kölsch (Wyeast 2565 or WLP029) is more attenuative (or also a Belgian Abbey strain, or WLP 810 SF Lager). Could also add some oak cubes for a wood-aged version. Lager for 1-2 months.

No subcategory for this historical style, so I just entered under Düsseldorf Altbier, since this is a similar (but bigger and more complex - smoke and maybe slight sour) beer from Düsseldorf.

Vital Statistics:
OG: 1.074–1.110
FG: 1.015 – 1.030
IBUs: 30 - 40
SRM: 11 - 14
ABV: 9 - 10%
(Copied from Ozapft Is! Homebrew comp guidelines)

Author:

Steinar Haug

Boil Size: 35 Litres

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/30/2015 8:38 PM

Notes:

Author:

KarmaCitra

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 62

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 14 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/26/2015 10:18 PM

Notes:

Author:

hundel

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 54 ° F

Priming Method: dextrose

Priming Amount: 5.3 oz

Creation Date: 8/18/2018 1:45 PM

Notes:

Author:

jason.rosenberger@gmail.com

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.026

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/4/2015 5:55 PM

Notes: Initial Mash is 2 gallons of DI water with full grain bill in BIAB bag. 0.1 tsp of CaCl, 0.1 tsp of MgSO4, 3mL of 88% lactic acid. Cal mash pH is 5.35.
Mash for 60 minutes then add additional 12 mL of lactic acid-- approx. mash pH will lower to 4.25. Tie bag, move kettle to hot box set at 100F. Allow to cool to 110F, then add 0.5 pounds of crushed pils malt to mash, cover with plastic wrap, and allow to sit at 100 F for 24 hours.
After sour mash complete, add remaining 5.9 gallons of DI water and remove bag, boil for 90 minutes, finish as normal.

Author:

Boil Size: 7 Gallons

Boil Time: 45

Boil Gravity: 1.035

Efficiency: 68

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: 11/11/2020 8:48 PM

Notes:

Author:

MattAgBQ93

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 55

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: 3/26/2021 4:33 PM

Notes:

Author:

johnsonguitarstudio

Boil Size: 8 Gallons

Boil Time: 80

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 2

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: 6/2/2021 8:08 PM

Notes: Step Mash
1. 30 minutes at 104° F
2. 15 minutes at 135° F
3. 60 minutes at 152° F
4. Mash Out: 15 minutes at 170° F

Free rise from 64° F and set spunding valve for 25 psi

Author:

Amih

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 60

Mash Thickness: 4.5

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: 6/20/2015 6:47 AM

Notes: My very first brew.
Vessel fermentation for 8 days at 18C temp', reached FG of 1.011 and then drain to bottles after adding 130gr dextrose.
Opened 1 bottle after 10 days and carbonation was good ! Taste is great, including feedback from friends. Very happy with the result. It's a hoppy red ale so you may choose different hops if IPA-like is not what you want. I need to improve the clearness.