Homebrew Beer Recipes | Page 954 | Browse 325,000+ at Brewer's Friend

Author:

Umoyk

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 78

Mash Thickness: 2.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/11/2015 1:40 AM

Notes:

Author:

tayler

Boil Size: 14 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 22 ° C

Priming Method: co2

Priming Amount: 0.88 bar

Creation Date: 8/24/2021 4:33 AM

Notes:

Author:

LastChair

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.25

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: 11/1/2018 8:40 PM

Notes:

Author:

ragingmoon

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/29/2018 9:50 PM

Notes: Slightly modified version of recipe by Mysticmead. Changed mash thickness from 1.75 to 1.25 and adjusted to my equipment.

Author:

SchuBrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 17.2

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/4/2018 6:29 PM

Notes:

Author:

Comstock Brewing Company

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.086

Efficiency: 70

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: 3/3/2018 2:20 AM

Notes:

Author:

Camp Rock Grove Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.156

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: Forced

Priming Amount: N/A

Creation Date: 11/12/2017 7:49 PM

Notes:

Author:

Brew Camp

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.057

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: 8/11/2017 1:11 AM

Notes:

Author:

AZBrewer

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/24/2016 2:49 AM

Notes:

Author:

dkcollier@yahoo.com

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 84

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/5/2016 3:47 PM

Notes: ♦ BREW DATES:
Date: Brew Day • 03.04.16
Gravity End of Boil (OG) • 1.068
Gravity (FG) • unknown
Date: Pitch Yeast Day • 03/07/2016
Date: Keg Day • 03/29/2016
Drafted Who’s House • _______________

♦ SESSION NOTES:
https://beerandbrewing.com/VMkZ8ysAAKCj4XD4/article/reclamation-red-recipe
Beer Bug did not work.
It appears that the vent was not totally sealed.

This beer was terrible and was thrown out. I believe the yeast is what gave it such a sour flavor

♦ STANDARD BREWING NOTES:
♫Create 8 gallons sparge water. Bring to 154° strike temperature. Prime pump. Pump water through hose. Add tablespoon 5.2 pH balancer
♫Add 2 drops Fermcap before adding grain.
♫Add grain – Sparge at 154° for 90 minutes (Minimum 60) (One gallon loss during sparge process) Water burn rate: 1-1/2 gallon per hour.
♫Boil clean water for end of boil session adjustment. Adjust to 5.5 water line.
•Dark beers – Add x tablespoon Calcium Carbonate
•IPA beers – Add 5 tablespoon Gypsum for IPA

WAKE UP!!!!!!
15 minutes – Add immersion chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last

♦ Check to see if fermentation tank nozzle is pointed upwards

♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales

♥ DRINKABILITY: What did you like about it. Sample Date:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Reclamation Red Recipe Beer&Brewing
Published: 2016-02-02

As a follow up to “Barrel Aging for Homebrewers,” Neil Fisher has shared the recipes for some of the base beers that he uses for barrel aging. The recipe for “Reclamation Red” has undergone several different iterations, but it started out as an attempt to brew a barrel-aged version of Stone’s Arrogant Bastard. The recipe, modified for significantly lower IBUs, has become his house Burgundy Sour recipe and is a great backdrop for aging with a wide variety of fruits. Reclamation Red took two medals at the 2014 Big Beers Festival homebrew competition in Vail, Colorado. The nectarine version took Silver in the Sour Category as a Flanders Red entry, and the blackberry version took Bronze in the Belgian Specialty category.

ALL-GRAIN

OG: 1.052
FG: 1.002
IBUs: 21
ABV: 6.6%

MALT/GRAIN BILL
10 lb (4.5 kg) pale malt (2-row) U.S.
2 lb (907 g) Special B malt

HOPS SCHEDULE
½ oz (14 g) Chinook at 60 minutes

DIRECTIONS
Mash for 60 minutes at 160°F (71°C). Boil for 90 minutes following the hops schedule.

YEAST
1 Package Belgian Sour Mix 1 (White Labs #WLP655)

BREWER’S NOTES
Age for 28 days at 40°F (4°C).

Author:

sindrepb

Boil Size: 14 Litres

Boil Time: 45

Boil Gravity: N/A

Efficiency: 40

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Sugar

Priming Amount: 120g

Creation Date: 3/19/2012 7:27 PM

Notes: Mesk på 66 i 4 L vann i liten gryte, strike: 75

Author:

Solli

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/1/2015 6:32 AM

Notes:

Author:

hinran

Boil Size: 24 Litres

Boil Time: 90

Boil Gravity: 1.062

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: dextrose

Priming Amount: 6 gr/ltr

Creation Date: 7/6/2015 7:40 PM

Notes: Secondary fermentation
Allow to remain at cold storage temperatures 8-10° C) for two to four weeks, before bottling.

Author:

Erictime

Boil Size: 2350 Litres

Boil Time: 90

Boil Gravity: 15.8

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/16/2015 10:38 AM

Notes:

Author:

burrebu

Boil Size: 18.4 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 66

Mash Thickness: 3.5

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: 11/24/2014 5:35 PM

Notes:

Author:

jimbodaman

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

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: 4/14/2014 4:16 PM

Notes:

Author:

PAX Brewing & Meadery

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 35

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: 6/8/2013 11:42 PM

Notes: clover/wild flower honey from ritzville - was supposed to be 5 x 1.75 lbs = 8.75
used Lalvin 71B-1122 wine yeast
nutrient/energizer stages:
pre-pitch:2 tsp nutrient/1 tsp energizer
initial ferm: .5 tsp nut/.25 tsp energizer
mid-ferm: .5 tsp nut/.25 tsp energizer
rack on 5-ish vanilla beans split and scraped
may have to add gelatin or ?? to clear

Author:

Muddy Mo

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 77

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/10/2013 2:44 AM

Notes: Widmer Brother's Falconer's IPA Notes:
Flavor Points
· Significant but smooth bitterness
· Caramel malty sweetness helps balance the palate
· Bright fruit aromas such as citrus, peaches and apricots

Ingredients
Malts: 2-Row Pale, Caramel 40L, Honey Malt
Hops: Bittering – Alchemy
Aroma – Falconer’s Flight™

Profile
Original Gravity: 15P
Apparent Extract: 2P
IBU: 65
Color: 16 SRM
Alcohol by Volume: 7%

Author:

perogi

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/22/2013 3:58 PM

Notes: This recipe was taken from an interview with Tod Mott - the creator of Kate the Great.
"I will give you #s for a full mash and a partial mash, since it is pretty much impossible to brew Kate with an all extract recipe.

When we brew a batch of Kate we use 77% Pale malt, 2% Crystal 45, 1% Caramel 120, 1% Chocolate malt,1% Black malt, 3% Carafa DH# 3 (Weyerman),3.5% Wheat malt 3.5% Flaked Barley, 2% Roasted malt,3.5% Special B, 2.5% Aromatic. We dough in at 166 to stabilize the mash at 149 degrees F. Saccrification rest for 45 min. or until conversion occurs. Vorlauff (recirculate) 'til clarified and run off. Collect about 1/3rd of your wort and sparge to collect 6.5 gals (for a 5 gal. yield) at 26 degrees Plato or 1.104 degrees Specific Gravity. Yea it's big.... but we like it like that!! (So you are going to need to use your mash tun efficiency to figure out how many pounds of malt you are going to need in total. But to tell you the truth when you get to this thick of a mash your efficiency is going to drop 3-4%).

Boil the wort for 5 mins. for the hot break and then add your bittering hops for 75 mins. We bitter at 38 IBUs with Magnum, 10 IBUs with Styrian Golding and 15 IBUs with Perle. This is the bittering addition. We add a flavor addition for 15 mins with Centennial for 2 IBUS. Our final addition of Palisade, Styrian Golding and Willamette account for about 3 more IBUs at whirlpool. Cool wort and pitch a good amount of White labs WLP 001 or Wyeast 1056 and ferment til it is done. Put into conditioning for about 5 or 6 months and you'll have an amazing imperial stout.

Now, if you brew a partial mash, use 9#s Pale malt extract and 2# amber malt extract. Add to your brewing liquor and bring to 150 degrees. Add your specialty grains that have been lightly crushed. Add the crushed grains into a muslin sack consisting of 1# 45 Crystal malt,1/2# 120 caramel malt,1/4# chocolate malt,1/4# black malt,1/2# carafa malt,1.25#s wheat malt,1.5#s flaked barley, 1/2# roasted barley,1/2# special B and 1/2# aromatic. Steep the specialties in the 150 degree liquor for 45 mins. Remove the sack from your kettle and let the gains drip dry over the kettle as you bring the brewing liquor to a boil. Then add your Malt Extract (off the flame of course so not to scorch it), 18-20#'s of it should give you enough fermentables. Once you hit a boil add the hops as above and cool and ferment as above.

Good luck. Hope this helps Cheers!
Tod Mott"