Homebrew Beer Recipes | Brewer's Friend

Author:

treborpell

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 54 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/11/2013 11:30 PM

Notes: 1. mix water salts in full mash volume in mash tun.
2. pull 4 quarts water from mash volume for cereal mash and heat to 158F
3. mix 4 oz 6 row with corn grits in 2 gal pot and hold mash at 148F for 15 minutes
4. heat cereal mash to boil, stir constantly for 30 min.
5. add cereal mash to main mash
6. adjust mash to 152F and rest for 45 min

Author:

Steve Licht

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/6/2017 6:26 PM

Notes: Ladies and gentlemen, prepare your palates...

Simply put, Headroom is the hoppiest beer we've ever brewed with more than 7 lbs. per barrel featuring heavy doses of Galaxy & Mosaic. This is a truly special Double IPA brewed only once a year, released during the last two summers to celebrate Hop Jam; Vermont's annual lupulin-centric beer fest. Headroom embodies our hoppy coup de grâce (for now)- we hope you enjoy!

Dank. Citrus. Tropical Fruit. Juice.

ABV: 8%

MALT: Pilsner, Valley Wheat, Flaked Wheat, Dextrine, Dextrose

HOPS: Galaxy, Mosaic, Columbus

Author:

BrewHop

Boil Size: 8.25 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 73

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/20/2013 11:26 PM

Notes: Brewed 1/12/14. Used Giga yeast 001 which is their version of California Ale Yeast. Strike water was 176F and hit 156F. Decided to top off with a quart of strike water and recirculate 1.5gal. Hit 156F again. pH was 5.25 which is close to predicted. Might not be the pH meter, probably need to get a water test done again. I got exactly 8.25 gallons from the sparge and the runoff right before the sparge stopped was about 4 brix. Pre-boil gravity was 1.049 which puts the kettle efficiency at 85%. I got about 5.5gal from the kettle at the end of the boil and overshot the OG a little bit. Cooled the wort down to about 70F. When I checked on 1/13/14 it had dropped down to about 65F so I heated it up to about 72F with the aquarium heater because I want some esters in this beer. 1/14/14 beer dropped to about 69F so I heated it back up. Noticed mid day it had hit about 74F so I chilled it back down to about 72F. Beer heated up on accident to about 75F (about 4 hours) in the evening but I cooled it back down to 71F. 1/15/14 was at 71F whole day. 1/16/14 brew seems to be floating around 71/72F. Racked to barrel 2/13/14 with a FG of 1.014. That is a bit more attenuation than I expected with a mash temp that high. Puts the brew at about 6.1% alcohol. Pitched the Roeselare blend in the barrel. Barrel was full to the brim. 11/30 I decided to top off the barrel with a bit of the grand cru clone top off beer. It was a bit less alcoholic and had a brett and lacto strain. It was about 3 quarts of head space. We shall see if that helps get the brew more sour. The top off beer, with Brett Trios and lacto, and later a pint of slurry from the rare barrel group project gave it a nice mild sourness. Tasted on 9/20/15 and the gravity dropped to about 1.005.

Author:

Boil Size: 3 Gallons

Boil Time: 50

Boil Gravity: 1.086

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: corn sugar

Priming Amount: N/A

Creation Date: 3/11/2015 6:14 PM

Notes:

Author:

Guaribus

Boil Size: 7 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 57

Mash Thickness: N/A

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: 3/11/2014 12:42 PM

Notes:

Author:

HG Brewing

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.093

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 3/4/2014 1:07 PM

Notes: Ferment in the primary for 7 days, or until fermentation slows, then rack onto hops for dry hopping schedule for 5 days, or until fermentation stops. Add Gelatin to secondary 3 days prior to bottling and cold crash in fridge at 32-40 degrees to clarify beer (optional step).

This IPA sports deep gold in the glass with a creamy beige foam cap. The nose takes in a pleasing blend of floral hops along with citrus. It's a light to medium-bodied IPA with a well balanced palate that is not too bitter, consisting of citrusy hops and malt.

The finish aroma and flavor is a combination of hops and malt.

Lagunitas IPA is a MOST WORTHY West Coast IPA. This clone recipe will get you right there!!

Author:

glh11

Boil Size: 8.5 Gallons

Boil Time: 120

Boil Gravity: 1.076

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 58 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/23/2014 12:08 PM

Notes: I. One month or more before brew day prepare in a 1 pint mason jar makers mark Bourbon or whatever you like and 4 oz. of oak cubes. I also put in 3 Benilla vanilla beans cut up. Soak with oak one month or until they sink.

II. Four days before brew day make a huge starter using Wyeast1728. Use stirplate for best results. Follow favorite software recco.

III. There will be two mashes for this 6.25 gallon batch. The first mash is for kettle carmelaztion only/boil down. As opposed to taking just the first runnings this recipe is using a small separate mash/wort for boildown. Lot of work but delightful. End result will be one quart of caramelized wort.
Recipe:
I do this mash the day before main brew day. Set aside in the refrig.
A. Mash: ph5.4
5 lbs.,simpsons golden promise 2-Row
1/2 oz UK choc 250L
1/2 oz Roasted Barley
1/2 oz east kent goldings
1.50 gal/H2O at 156-58 for one hour.
Sparge for 20 minutes to get 6 qts and reserve balance for main boil. I mashed in a 5 gallon cooler in a bag.

Note: The gravity will be way higher than above recipe, due to the first mash with unfermentable dextrins and long chain sugars. Looking for sweetness/flavors. Hence, the final gravity will also be higher. Check gravity 2-3 times towards the end of primary.

IV. Main mash see receipe above. Mash 1.35 gal/lb at 152F., for two hrs. Add water to maintain heat or recirculate-HERMS/RIMS, Stirring occassionaly, then, Sparge.

V. Combine 1st/2nd mash in boil pot.

VI. Boil for 2 hours further caramelization.
I continue adding reserved wort to the boil over the 2 hours. Sitting in the chair sipping with my hand on the propane valve.

VII. Cool wort to 50F and transfer to fermenter. Put fermenter in an environment of 40-53F ambient. I use a 18 cubic foot chest freezer and a digital controller. Ferment cool/long.

VIII. Take gravity reading

IX. Blast with pure O2 for 1 minute.

X. Add Yeast Wyeast 1728 starter and shake.

XI. 4 hours blast with O2 for one minute

XII 8 hours blast with O2 for one minute

XIII. 12 hours blast with O2 for 30 sec. Yes I actually, get up for this.

VX. Primary fermentation for 3-4 weeks, your call.

XV.Day 7: Take gravity reading
Carefully stir or walk the yeast. Poly stir paddle small end. Be gentle as not to induce oxygen or splash. Get those yeast back to work.

Day 14:Take gravity reading before stirring.
Repeat procedure-walk yeast
Sanitation: Let you stir paddle live in a bucket of star-san next to the fermenter.
Let it now settle for one more week.

Day 21 take gravity reading.
Total of 21 days in fermenter

XVI.Day 21 transfere to secondary. Add oak cubes/two fresh vanilla beans only (not the oaked bourbon).(Save oaked bourbon for secondary if you want to add to it.) Taste after one week and continue to until desired flavor is achieved, then remove oak/beans. Leave in secondary for 3 weeks or desired length at 50-55F. Update: I dropped the temp the last week to 45 ambient: fermenter prob around 49-50.

XVII.Day 42 Bottling bucket. Taste for Bourbon/vanilla. This is for the few who like bourbon/vanilla. I add 12oz. of makers mark and 1/4 cup of (Pure Macormick vanilla 40% ABV) to bottling bucket. If you like more oak/bourbon add some of the bourbon that the oak soaked in. This brew is not for the weak of heart and impatient. Allow to bottle condition for quite some time. This is one hell of a delicious bourbon/vanilla scotch ale for a sipper, cooled to 50F, and drunk in what my wife calls my diva glass. Cheers Good brewing!

Update: Just tasted the first bottle 11/3/14. Still needs to go longer for best flavor. But, no kidding imo it is better than backwoods bastard. I just bought a case for $84 and compared the two. Mine is better hands down. I tweaked the recipe for what I think will be even better next spring when I make it again. (CHANGES)1.I will leave the oak cubes longer;2. Add 1 tbs more vanilla to secondary,and eliminate beans. 3. Increase hop rate-too sweet. 4. Added hops to kettle prep/caramelization batch. 5. Eliminated choc malt 450L and replaced with choc 250L.5. Increased roasted malt.6. Now cooling wort to 48-50F prior to racking to fermenter. Four wks secondary at 45 ambient. Also this ale needs 6 mos plus to age. Worth the wait!
UDATE 2:
Making this recipe this weekend. Adding 1/2 oz of magnum hops at 60 minutes. Beer was not quite bitter enough to match backwoods bastard. Also adding 1/2 cp more of makers mark bourbon.

Author:

13Devils

Boil Size: 2.5 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: Corn Sugar

Priming Amount: 42.9 g

Creation Date: 7/9/2012 8:39 PM

Notes: For stout (7 liters of beer)
2.3 volumes of CO2
24 C

42.9 g sugar = 9.04 teaspoons = 3.014 tablespoons

1.3 teaspoons per liter

***Look up Mash Temps for grains!!***

____________________________________________
Brewed on 7/29/2012
OG 1.062

Bottled 8/9/2012
FG 1.010
ABV 6.9%

http://www.rooftopbrew.net/abv_calculator.php

Author:

Rick Delux

Boil Size: 6.75 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: 12/18/2011 8:11 PM

Notes: This a fabulous example of a traditional, rich Dunkelweizen. The key is using the WLP 300 yeast strain and pitching on top of a Hefeweizen yeast cake. I love brewing a Hefe and Dunkel back-to-back.

Author:

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.071

Efficiency: 67

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: 3/24/2016 5:14 AM

Notes:

Author:

JonyMac

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/30/2014 8:22 PM

Notes: Ferment and rack to secondary in 4-5 days.

Coffee and Chocolate:

Grind best quality dark roast and add 2oz to coffee press, fill with 12oz water, cover and put in fridge overnight. Plunge it and strain straight into secondary with cocoa nibs - rack beer on top.

Author:

HG Brewing

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.1

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 2/25/2014 10:01 PM

Notes: Ferment in primary for 7 days, transfer to secondary and follow dry hop schedule. Leave in secondary until fermentation stops, add Gelatin 3 days prior to bottling and cold crash beer to clear up.

Bottle and leave 21 days at room temp to carbonate.

Refrigerate 3 days, enjoy!! This recipe matches the profile of this beer almost dead on..have fun brewing this one.

Author:

MKJ

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.063

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: 12/30/2015 2:23 PM

Notes: Tweaking the recipe: lower efficiency based on planned batch sparging, upped the dry hops a bit based on planned use of gelatin for fining. Might also slightly adjust the crush on the barley mill. Should adjust to .032"-.035"

Desired: 7 gallons for boil

At 1.25 qt/lb, need 1.25*16 = 20 quarts, or 5 gallons of strike water. If we lose approximately .12 gal/lb, we'll lose 1.92 gallons, and collect 3.08 gallons of wort. Thus we should add .42 gallons (6.72 cups) of water before collecting the first runnings.

After, we add 3.5 gallons of additional sparge water, vorlauf, and run off the rest of the wort.

Author:

liquid bread brewery

Boil Size: 14 Gallons

Boil Time: 45

Boil Gravity: N/A

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: 7/19/2012 12:09 AM

Notes: Ferment in split batches. 5 gallons in 70-75 range with lacto culture. 5 gallons at alt temp - 58. Then blend.

Author:

SmokinSkinWagon

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.3

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: 3/24/2015 9:46 PM

Notes:

Author:

BIAB

Boil Size: 26 Litres

Boil Time: 70

Boil Gravity: 1.042

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 17 ° C

Priming Method: gyle

Priming Amount: 1

Creation Date: 3/7/2016 2:15 PM

Notes: one litre starter

Author:

brewcrewjake

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

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: 4/28/2017 1:24 PM

Notes: This pale, light-bodied golden ale is copyrighted by, brewed in, and named for the German city of Köln. Kölschbier is traditionally given a long, cold aging period like a lager, which makes for a very smooth and clean beer. A small dose of German Hallertau hops cuts the richness of the malt. “Spritzy” is a word often used to describe Kolsch - very refreshing, and a popular lawnmower beer for beer snobs!

-- DRY YEAST (DEFAULT):
Safale US-05
Optimum temperature: 59–75°F

-- LIQUID YEAST OPTION:
Wyeast #2565 Kolsch
Optimum temperature: 56–64°F.

Author:

LarryBrewer

Boil Size: 3 Gallons

Boil Time: 50

Boil Gravity: N/A

Efficiency: 30

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Dextrose

Priming Amount: 3/4 Cup

Creation Date: 9/2/2012 2:54 PM

Notes: Add 2 tsp of Gypsum to water, based off starting with DC water.

The recipe released from the White House has an error, they mention 1.5 oz of Fuggle in the list of ingredients, but then only 0.5 oz in the instructions. I went with 1.5 oz here.

The instructions are also a little weird in terms of the boil times. They say 'add the honey and boil for 5 more minutes'. So, actually it is a 50 minute boil, not a 45 minute boil.

Other than that, it is a straight forward extract batch.

To get it to qualify as an Amber Ale, had to set the IBU equation to Rager, and the SRM equation to Daniels. I'm open to suggestions on the style (haven't tasted it).

Author:

mystikhybrid

Boil Size: 11 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 85

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/8/2014 5:44 PM

Notes: 10/07/14: Tweaked hop profile for more flavor and lil more bitterness

1st Place - Pale Ale
Motown Mash 2014 NJ

Bronze Medal Winner
War of the Worts 2014

9th Place for Redneck Champagne Category
The RUCK Extreme Homebrew Competition

This method produces 2 separate Pale ales from one brew day. Soak 1 oz of vodka with 1 oz of hops in a mason jar for each of your 5 gallon pale ales.

The hop method maximizes hop efficiency and eliminates late boil hopping/whirlpool/hopback. Before flameout, fill each jar with boiling wort and loosely cover with lid.

Author:

generaltao

Boil Size: 28.4 Litres

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: 11/13/2012 8:15 PM

Notes:

Brewer's Friend Home Brewing Software

Browse Recipes