Homebrew Beer Recipes | Page 91 | Browse 315,000+ at Brewer's Friend

Author:

eschmehl

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.095

Efficiency: 40

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.5

Primary Temp: 49 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 12/5/2014 8:39 PM

Notes:

Author:

iseefor

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

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: 2/21/2017 7:48 PM

Notes: add matcha (in bags) before carb. (it should be crashed for 24hrs at this point). give around 24-36hrs contact time till package. use the same methods as you would with coffee. cold as shit and package fast.

20min hop addition is really Whirlpool. (10min active whirlpool, 10 min rest) then K/O.

Author:

inkyoung park

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: 3

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: 10/2/2018 11:40 AM

Notes:

Author:

Mugrulez

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 72

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: 4/23/2017 2:16 AM

Notes:

Author:

galapaegos

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 100

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: 1/24/2012 6:24 PM

Notes:

Author:

Toombstone

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 5.694

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/24/2014 12:38 PM

Notes: Brewed using the 20L Braumeister. A beer for my son, using my Grandads recipe as the base from who my son is named :-)

Author:

Omegaice

Boil Size: 5 Gallons

Boil Time: N/A

Boil Gravity: 1.091

Efficiency: 100

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: 3/31/2015 2:38 PM

Notes:

Author:

ScottP

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.077

Efficiency: 76

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/24/2017 2:52 AM

Notes:

Author:

Josh (Brewer's Friend)

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 5/19/2013 12:51 AM

Notes: 1.5 lbs toasted coconut; .5 in mash; 1 @ last 15min boil

Mash 6gal with
- 1tsp Chalk
- 1/2 tsp CaCl2
- 1/2 tsp Epsom Salt
- 1/2 tsp Baking Soda

Author:

ragingmoon

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/27/2017 8:15 PM

Notes:

Author:

Aastedet

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 55

Mash Thickness: 5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/11/2013 11:19 AM

Notes: Put Ginger-root in at 10min to sterilize - leaving ginger in during primary fermentation. Rack to secondary after 7 days without ginger-root. Leave in secondary 7 days with additional 200g ginger (grated). Tertiary 3 days to clear before bottling.

Author:

Genus Brewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/31/2015 1:23 AM

Notes:

Author:

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.033

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: 7/16/2015 7:53 PM

Notes:

Author:

LarryBrewer

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: 3oz

Priming Amount: Dextose

Creation Date: 8/25/2012 12:54 AM

Notes: This is a complete guess as to what the recipe might be for Obama's White House Honey Ale that is getting so much press lately.

DO NOT BREW THIS VERSION!!!!

Now that the White House released the recipe, this one has been renamed to (original guess). The real recipe is here, named White House Honey Ale (Official Recipe).

Author:

Ninja Bunny

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/27/2015 11:41 PM

Notes: toast 2-row pale malt at 300 F for 35 minutes, shaking every few minutes

Author:

stickman1920

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.061

Efficiency: 75

Mash Thickness: 1.2

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: 10/29/2016 4:38 PM

Notes: This beer is all in the bottling. Use the recipe above and lager for 3 weeks (week 2 as a Diacytal rest). At end of week 3 do .5 liter starter of 1.050 wort for 2 packets champagne yeast. Add to secondary fermentor and transfer. At end of 2nd ferment add silica or another fining to help clear. Let ferment for another 2 weeks at 70 F. Transfer to bottle bucket with sugar for 3.7 volumes co2. bottle into champagne bottles and crown. "Riddle" the champagne bottles over the next month. On corking day prep a frozen slush of alchohol and saltwater. Dip necks of bottles in the solution to freeze the sediment now at the top of the bottle from the "riddle". Age for 4-8 months. Pop caps and sediment should fly out. Fill lost volume with a 1:1 simple sugar solution. Cork and cage. Wait about a month to mellow. Enjoy in champagne flute.

Author:

Warconn

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.022

Efficiency: 65

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: 11/5/2019 2:11 PM

Notes: Raspberry Hard Seltzer Kit from Austin Homeybrew Supply

Trying to replace Chitosan (shellfish) with Gelatin.

Steps
1. Boil 2 Gallons of water
2. Add Corn Sugar
3. Add Minerals
4. Bring to Boil again
5. Add Booster
6. Once dissolved, cool to 90 and transfer to fermenter
7. Once fermentation is complete, add Gelatin? for 3 days
8. Transfer to Keg and add flavoring
9. Carb to as high as regulator will go (30 PSI?)

Author:

ArchiBish

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.127

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/8/2013 11:17 PM

Notes: Wildflower Honey, sweet orange peel, and chamomile bring a new level to this refreshing brew inspired by a Belgian Wit.

This one is a real crowd-pleaser. Everyone wants a bottle or three of their own. Please note the fact that it is a bit mead-like in texture, sweetness and mouthfeel. I'm thinking of making the next batch a bit more hoppy. Maybe double the boil hop and/or dryhop.

1oz Sweet Orange Peel added to kettle with 5 minutes remaining in the boil.
2oz Chamomile added to kettle with 2 minutes remaining in the boil

Basic Guidelines:
Steep the crushed grains in 1.5 gallons of 160-degree water for 30 minutes. Remove and sparge into the boil kettle with the heat off add all extracts and sugars to the kettle and stir to dissolve completely. Carefully bring to a boil, stirring to avoid scorching and watching for boil-overs. Once a rolling boil is complete, remove from heat and begin to cool; an ice bath or a wort chiller helps to bring the temperature down quickly. When the wort is cool, add it to a clean and sanitized fermentor. Add water until the volume is 5 gallons if necessary. Once the wort has dropped to below 80-degrees, aerate well (don't forget to take a hydrometer reading) and pitch the yeast. Attach a blow-off tube and ferment at desired temperature for the yeast strain. Rack to a secondary fermentor when krausen (head of foam) has receded and beer begins to clear. After fermentation and conditioning are complete, bottle or keg your beer. Allow to condition and enjoy!

Author:

Mikeystew

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/27/2014 6:11 AM

Notes: While the mash is... mashing, make an extraction from the roast barley by steeping in 1.5 quarts of water at 160F for half an hour. Add 1/4tsp each baking soda and chalk to steeping liquor. Strain and set aside. Add extract to last 5 mins of the boil.

Author:

Bakke Brygg

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 17 ° C

Priming Method: Sukkerlake

Priming Amount: 8,5 g sukker/L

Creation Date: 8/8/2015 10:28 AM

Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 13,5 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

I dette ølet kan et mer avansert meskeskjema være verdt å gjøre:
Innmesk på 37 grader
45 grader i 10 min (ferulsyresteg)
50 grader i 10 min (proteinsteg)
63 grader i 45 min (beta-amylasesteg)
72 grader i 15 min (alfa-amylasesteg)
77 grader i 5 min (utmesk)

ELLER:
Mesking på 66 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 16 grader før pitching av gjær.

Gjæring på 17 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager).

Gjæralternativer: WLP351, WLP380, Safbrew WB-06