Homebrew Beer Recipes | Page 69 | Browse 310,000+ at Brewer's Friend

Author:

Ngai's

Boil Size: 23.3 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

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: 12/14/2015 7:06 AM

Notes:

Author:

gargarean

Boil Size: 27 Litres

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 6

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: 9/3/2016 6:53 AM

Notes:

Author:

Umoyk

Boil Size: 11 Litres

Boil Time: 70

Boil Gravity: 1.07

Efficiency: 72

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/26/2013 1:21 PM

Notes: Caramelise a part of the first wort. SRM is higher.

Author:

wickbd

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.076

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/18/2015 7:07 AM

Notes: An experiment to produce an oat soda that The Dude would approve of.

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

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: 2/12/2015 7:06 PM

Notes: Primary - 15 Days
Secondary - 10 Days
Tertiary - 30 days w/ Sour Cherries

Author:

nota

Boil Size: 7.83 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 50 ° F

Priming Method: co2

Priming Amount: 11.69 psi

Creation Date: 8/11/2016 4:23 PM

Notes:

Author:

loud brewing

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.023

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: 30.78 psi

Creation Date: 12/5/2019 6:53 PM

Notes: 7.5 gal Riverside CA water w/ 3g gypsum, 4g cal chloride,1g table salt and 1 campden tablet.
146-148F mash temp, 60-90min until fully converted.
Target 5.2 mash ph, add lactic acid accordingly.
Boil 60min.
Add hops, yeast nutrient and whirlfloc.
Chill to 70F.
Transfer, oxygenate for 1min, pitch yeast and Ultraferm.
Add dry hops at peak fermentation in standard FV or
3 days before packaging if you can minimize oxygen.
Ferment at 65-68f 7days.
Diacetyl rest 2 days at 70f.
Once D test is passed, close transfer to keg.
Closed transfer gelatin to chilled keg, allow 2 days to clear
Optional; backsweeten with monk fruit extract to taste.
Carbonate high at 2.7 vols

Author:

Pats Fan

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 65

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: 5/7/2017 3:45 AM

Notes:

Author:

RonnyH

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 68

Mash Thickness: 1.5

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: 11/10/2015 10:56 AM

Notes:

Author:

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/17/2015 4:02 PM

Notes:

Author:

josiebeers

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

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: 6/2/2019 1:54 AM

Notes: Ferment 2 weeks 55-60F

When Krausen drops, crash to 40 and then settle overnight and then drop to 32F for 2 weeks.

Author:

Wolf Pack Brewing

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19.4 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/22/2019 7:07 AM

Notes:

Author:

Ken in MN

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: 133.0 g

Creation Date: 2/27/2016 4:55 PM

Notes: http://www.northernbrewer.com/documentation/allgrain/AG-ParagonApricotBlonde_Pro_DryDock.pdf

Author:

frigginwizard

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: corn sugar

Priming Amount: 2 oz

Creation Date: 3/5/2012 6:02 PM

Notes:

Author:

Dana Cordes

Boil Size: 7 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: 8/17/2012 4:39 PM

Notes: Before Mash, apread the pumpkin on a cookie sheet and bake for 20-30 minutes at 350 degrees F.

During clearing stage, add a spice tea of 1/2 tbsp "Pumpkin Pie Spice" or Pampered Chef "Cinnamon Plus." Steep spices in 1 cup hot water for 10-15 minutes, cool then add. Consider adding the spice tea a little at a time to achieve the desired flavor profile.

There will be several inches of trub almost regardless of how you try to contain the pumpkin. Your yield may be slightly less than 5 gallons.

Author:

evg123

Boil Size: 10 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 60

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/12/2016 8:03 PM

Notes:

Author:

AnteK

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.093

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/7/2016 12:53 AM

Notes: Important

I recommend for High-gravity a Double Mash method for Braumeister 20l, efficiency 65 % for that

Instructions

. First Mash:
Half of the grains whitout black malt in the pipe, make
the Sparge to reach 25 L for that 4l sparge warter.

. Second Mash:
Other half of the grains in the pipe with (black malt in the last 40 minutes.) - 4l sparge warter.

Aerate the wort with pure oxygen or filtered air and pitch (2 Safale S04 yeast).

.First fermentation at 18 to 20 c˚ 15 days
.Secondary fermentation 10 days at 20 c˚ "Optional 30g Coconuts Nibs in the hopbag"

.Cold crash "10 days" at 0c˚

Cheers!!

Author:

liquid bread brewery

Boil Size: 1 Gallons

Boil Time: 1

Boil Gravity: N/A

Efficiency: 100

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: 6/13/2012 2:26 PM

Notes: Honey is mostly wildflower. Added w/o boiling. Belgian water profile..

Author:

Tradition Brewing

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 58 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 8/3/2015 4:03 AM

Notes: Initial Procedure: RO water treated with 1/4 tsp Phosphoric Acid per 5 gallons. Ferment at 58 for four days. Then let rise to 68 to finish. Lager 1-2 months at 40 degrees.

Brewed first batch with a pitch temp of 58. It started very slow and did not take off until I went up to 61. Will pitch next batch at 60 and let rise to 62 and ferment at that temp for 3-4 days and begin ramping up to 68 to finish.

Future suggestion: Add a bit of Epsom Salt to get a fuller, more complex flavor. (tip from Colin Kaminsky)

Mash out at 168

Award Winning: Took 1st Place At The 2015 Oregon Brew Crew 14th Annual Fall Classic.*

*http://fallclassic2015.oregonbrewcrew.org/