Homebrew Beer Recipes | Page 267 | Browse 310,000+ at Brewer's Friend

Author:

BrewerJohn

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: 1/25/2012 8:13 AM

Notes: So here is what I did:
Boil Cider, Honey, Cinnamon Sticks, and cloves for 60 minutes. At 15 minutes before end of boil add orange peel.

Be sure to rehydrate yeast (Lalvin ICV D47 is a freeze dried wine yeast). Also, aerate your wort VERY well before pitching the yeast and 2-3 times per day before the first sugar break. I use a wort aeration system (pure O2 injection using an oxygen stone), so I aerated for about 1 minute pre-pitch, then about 30-45 seconds a day.

Author:

kittykitt

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/29/2013 8:22 PM

Notes: Normally go with citra at 5 mins, but subbing simcoe for version on 11.17.13

Author:

cha99jab

Boil Size: 45 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 2.5

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: 10/19/2013 2:54 PM

Notes: Brewed Sunday 18th January 2015.
Recipe based on Kelsey McNairs Session IPA with a slightly tweaked grain bill and different hops.
http://www.homebrewtalk.com/f14/stone-ballast-point-kelsey-mcnair-collaboration-201080/
https://www.homebrewersassociation.org/forum/index.php?topic=11610.0

Mashed in with 20L water at strike temp of 78oC. Mash temp of 69oC (target 70oC). Mash pH looks about right from pH strips (perhaps a little more towards 5.2 than 5.5).
Top up with 3L of water at end of the mash to recover 15L of wort
Batch sparge with 2 x 15L water to recover a total volume of 45L for the boil.

Calcium Sulphate (as gypsum): 4g to malt grist and 5g to the boil
Calcium Chloride added to the strike water as 33% solution (not as dihydrate) so scaling / correction factor = 110.98 g/mol (anhydrous) / 147.014 g/mol (dihydrate) * 3 = 2.26. 3.5 x 2.26 = 7.91 mL.
Lactic Acid (88%) added to strike water (5.6 mL) and to sparge water (3.3 mL).

Rehydrated 2 packets US-05 in 2 x 110 mL cooled boiled water at 37oC.
1. Sprinkle yeast onto surface of water in a glass bottle, cover with foil and let stand for 15 mins.
2. Stir yeast with sanitised spoon and let stand for 5 mins.
3. Stir again to form a cream and let stand for 5 mins.
4. Bring down to wort temperature by adding small increments of cooled boiled water.
5. Pitch into beer within 30 mins.

Beer 1 (no clarity ferm / carrier fermentor) 21L at 1.047 (after dilution) yeast pitched at 23oC
Beer 2 yeast (+ clarity ferm / no carrier) pitched at 18oC
Beers fermented in our cellar storage at 15-15.5oC.

Collected 2 samples to run an FFT at ambient in our kitchen (21-25oC).

24/01/15 - FFT results. Beer 1 = 1.014. Beer 2 = 1.013. Did a diacetyl test on each sample and definitely diacetyl after heating the samples and then cooling (repeated 5 days later and much less diacetyl).

25/01/15 (Sun, Day 8) Moved into the boiler room at 21oC for "d-rest" before dry hopping.

28/01/15 (Wed, Day 11) - Dry hops added 34g of each varietal in each beer (so 102g DH in ~20L beer [~5 g/L]). Decided against adding Columbus as planned as the hops just did not smell as good as the others (perhaps a little oxidised as the other packets were all opened fresh for the brewday but the columbus was opened a few brewdays ago). Samples taken for gravity readings. Beer 1 = 1.014. Beer 2 = 1.013. Ran a diacetyl test and a small amount detected.

02/02/15 (Mon, Day 16) - Taken to the attic to crash chill (5 days on DH). Attic temp (1oC).

05/02/15 (Thurs, Day 19) - Kegged both beers in corny kegs that had been CO2 purged by transferring a full keg of Starsan from one keg to another under pressure.

Hydro samples tasted fantastic. Very clear and great hop aroma and low / moderate bitterness. Beer was at 3oC after crash chilling so took a while to warm up.

Kegs hooked up to CO2 and purged again before adding 2 bar (30 psi) pressure.

FG = 1.013 for both beers, so 4.5% ABV.

Author:

Chris Candler

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 1.35

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/30/2016 8:30 PM

Notes:

Author:

JasonAWyman

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

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: 3/23/2016 2:47 AM

Notes: Pre-heat Tun

Author:

MJ

Boil Size: 8 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: sugar

Priming Amount: 3/4 Cup

Creation Date: 5/20/2012 10:39 PM

Notes: MASH INGREDIENTS
12.0 lbs. Briess Pilsen
1 lbs. Briess Munich 10 L
MASH SCHEDULE: SINGLE INFUSION
Sacch Rest: 152° F for 60 minutes
Mashout: 170° F for 10 minutes
BOIL ADDITIONS & TIMES
1.0 oz. German Northern Brewer (60 min)
0.5 oz. German Tradition (30 min)
0.5 oz. East Kent Goldings (1 min)
1 lb. Clear Belgian Candi Sugar (1 min)
YEAST - WYEAST 3787 TRAPPIST HIGH GRAVITY.
Temperature Range: 64-78° F.

Author:

Boil Size: 3.25 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 60

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: 1/9/2017 1:01 AM

Notes:

Author:

Izzie1701

Boil Size: 24 Litres

Boil Time: 90

Boil Gravity: 1.033

Efficiency: 65

Mash Thickness: 4

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: 11/21/2015 11:21 PM

Notes:

Author:

SJB Homebrew

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 86

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/10/2015 11:18 PM

Notes: Add the honey when theres 5 mins till flame out.

Author:

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 3

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: 8/27/2015 7:55 AM

Notes:

Author:

Wallacebiy

Boil Size: 30 Litres

Boil Time: 75

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/19/2013 6:23 PM

Notes:

Author:

JapaneseRedneck

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

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: 12/22/2016 7:34 PM

Notes: Roast pecans until aromatics are released; grind coarsely and add to mash.

Author:

Wrightdrew80

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 72 ° F

Priming Method: Honey in boiled water

Priming Amount: 1/2 cup

Creation Date: 1/19/2017 10:39 PM

Notes: Plan to pitch 2 packs of rehydrated SAFALE WB-06. Chosen for the style, and ability to ferment at my ideal temp range of 70-74. I want to get the banana esters typical of a good German Hefe Weisen.

Expect to ferment 4-7 days in primary.

Will monitor gravity starting day 4, when it stabilizes at 1.008 (corrected) or less, will cold crash for 2-3 days.

Expect to bottle 5 gallons after boil off, cooling, trub loss, fermenter loss, bottling losses.

Bottle condition. Boil 0.6 cup honey in 1.5 cups water and put in bottling bucket xfering beer from fermenter.

Author:

Boil Size: 1.25 Gallons

Boil Time: 5

Boil Gravity: 1.047

Efficiency: N/A

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 2.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/25/2015 7:19 PM

Notes:

Author:

StueyinDeep

Boil Size: 6 Litres

Boil Time: 50

Boil Gravity: 1.192

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/3/2016 1:51 AM

Notes:

Author:

Hop Kopf

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.042

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: 6/27/2012 6:42 PM

Notes: Normally re-pitch my Marzen into a Steam but this year I decided to try something a little lighter

Author:

beowulf6561

Boil Size: 4.5 Gallons

Boil Time: 120

Boil Gravity: 1.04

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: Batch prime, corn sugar

Priming Amount: 1/3 cup by volume

Creation Date: 10/15/2013 4:21 PM

Notes: Adapted from Randy Mosher's "Nirvana Chanterelle Ale" in 'Radical Brewing' page 187.

Author:

wvhopdropper

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/5/2017 12:18 AM

Notes:

Author:

Chris Hamilton

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/25/2017 2:28 AM

Notes: Assuming loss of 1L/kg of mash to grain.
Assuming 3.0L/hour evaporation.

Pitch two packets of yeast due to high OG.
Pitch dry hops at peak krausen.

Author:

dbul

Boil Size: 24.7 Litres

Boil Time: 70

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 254.3 g

Creation Date: 11/28/2020 1:16 PM

Notes: Comment from recipe: if your like me and love hops just add an ounce of Cascade to your keg, let it slow carbonate for a 3 or 4 days then take it out and enjoy a great beer!

Adjust your caramel 60L and shoot for an SRM of 8.