Homebrew Beer Recipes | Page 1006 | Browse 320,000+ at Brewer's Friend

Author:

MoleculeChaser

Boil Size: 7 Gallons

Boil Time: 120

Boil Gravity: 1.053

Efficiency: 67

Mash Thickness: 1.5

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: 3/1/2015 12:34 AM

Notes:

Author:

Maltose Falcons

Boil Size: 14.73 Gallons

Boil Time: 60

Boil Gravity: 1.056

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: 9/4/2021 6:45 PM

Notes: Special Instructions / Notes:
Intended to be a reconstruction of an 1800 London Porter, this beer was brewed with the intention of purposely infecting part of the batch with a Brett Strain. (The current plan is to take 1 Gallon from part of the batch. Infect it and then blend it into the rest of a 5 gallon set. Once the proper taste is acheived we'll try and slow/stop the Brett by freezing the beer.)
MASH NOTE - Black Patent was used only during the sparge for color boost.

PROBLEMS - Okay, so you can tell from the recipe above that the Malt Bill does not contain any high powered enzyme laden malts. This bit us in the butt and required us to use a whole 4 oz jar of Amalyze Extract to convert the mash (which ended up running 2.8 hours). Next time I'm thinking of substituting the Marris with Domestic 6-row for the extra oomph. And possibly moving away from the pre-roasted brown malts and roasting our own.

Author:

Perfect Brewing Supply

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 68

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/12/2021 5:04 PM

Notes:

Author:

Torben Vedel

Boil Size: 47 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 2.75

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: 1/21/2021 5:52 PM

Notes: Fermentation @ 0.8 bar

Author:

Todd Cogswell

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 0.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 64 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/27/2020 2:30 PM

Notes: Used Bru'n Water for calcs - target munich boiled profile with all salts added to the mash.. Make mash Ca at 40 ppm and target 5.4 PH. Target 5.2 PH in finished kettle.

Author:

Boil Size: 45 Litres

Boil Time: 80

Boil Gravity: 1.043

Efficiency: 65

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/6/2016 10:41 PM

Notes:

Author:

HopHunter420

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 28 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/19/2017 2:51 PM

Notes:

Author:

Mantas

Boil Size: 36.2 Litres

Boil Time: 90

Boil Gravity: 1.03

Efficiency: 65

Mash Thickness: 3.1

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: 4/3/2018 1:56 PM

Notes:

Author:

=DCB=

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.087

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: 4/26/2018 4:25 PM

Notes: Add candi syrup with 60 minute hop additions...

Coconut tincture:
* 24 fl oz rum
* 12 oz (no sugar added) coconut flakes
Taste for up to a week until you like it, then strain out the coconut

Author:

B Scally

Boil Size: 28.6 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: 2.9

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: 10/10/2018 4:25 PM

Notes: Lactose in last 15 min off boil

Author:

Wolf Pack Brewing

Boil Size: 36.84 Litres

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 72

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 13 ° C

Priming Method: co2

Priming Amount: 0.83 bar

Creation Date: 2/22/2022 11:12 PM

Notes: https://beerandbrewing.com/recipe-green-bench-postcard-pils/

DIRECTIONS
Mill the grains and mash at 146°F (63°C) for 60 minutes. Recirculate until your runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 90 minutes, adding hops and yeast nutrient according to the schedule. After the boil, conduct a whirlpool step: Add whirlpool hops at 210°F (99°C), stir for 5 minutes to create a vortex, then allow 20 minutes to steep. Then chill wort to about 52°F (11°C), aerate thoroughly, and pitch plenty of healthy yeast. Ferment at 55°F (13°C) until the gravity reaches 1.016, then raise to 60°F (16°C) for diacetyl rest—total fermentation time should be about 2 weeks. Rack to secondary, crash to 35°F (2°C), and lager for 3 weeks. Package and carbonate to about 2.7 volumes of CO2.

BREWER’S NOTES
We started decocting Postcard about two years ago. The single-infusion method makes excellent beer, but we find that these steps offer a more complex malt profile and a more lasting impression.

Decoction Option: Mill the grains and mash at 131°F (55°C) for 20 minutes, then raise to 146°F (63°C) for 30 minutes, then to 158°F (70°C) for 10 minutes. Move up to one-third the mash volume to another kettle, bring it to a boil, and then mix it with the main mash. Mash out should be around 168°F (76°C). Then follow other directions as above.

Fermentation: This is another area where you can experiment. For example, we love the clean profile that 47°F (8°C) gives you, and there’s no need to adjust for a diacetyl rest that cold. We ferment most of our lagers that way, but for Postcard, we prefer the subtle fruity notes that the warmer fermentation gives us in conjunction with the hops.

Water profile: We prefer extremely soft water with minimal mineral content. This way the malt and hops shine in harmonious balance and aren’t fighting against any hardness on the palate.

Grist: If you can’t get Barke, use their base pilsner or experiment with your favorite imported variety. Another fun substitution could be malted corn, or try a cereal mash instead of using flaked. Enjoy!

Author:

Wolf Pack Brewing

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: N/A

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: 8/17/2019 6:25 AM

Notes: Procedure
Mash at 65 degrees C for 60 min.
Sparge to bring water volume to 27-28L Pre-boil.

Boil for 60 min with hop additions starting at 60 min - see ingredient list for hop addition timings. At flameout, drop the temperature down to 80 degrees C before adding the Whirlpool hops.

Ferment 18-20 degrees raising to 22 degrees at end of ferment.

Refreshing and hoppy, yet with sufficient supporting malt. An American adaptation of English pale ale, reflecting indigenous ingredients (hops, malt, yeast, and water). Often lighter in color, cleaner in fermentation by-products, and having less caramel flavors than English counterparts. There is some overlap in color between American pale ale and American amber ale. The American pale ale will generally be cleaner, have a less caramelly malt profile, less body, and often more finishing hops.

Aroma: Usually moderate to strong hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is very common, but not required. Low to moderate maltiness supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). Fruity esters vary from moderate to none. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.
Appearance: Pale golden to deep amber. Moderately large white to off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy.
Flavor: Usually a moderate to high hop flavor, often showing a citrusy American hop character (although other hop varieties may be used). Low to moderately high clean malt character supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). The balance is typically towards the late hops and bitterness, but the malt presence can be substantial. Caramel flavors are usually restrained or absent. Fruity esters can be moderate to none. Moderate to high hop bitterness with a medium to dry finish. Hop flavor and bitterness often lingers into the finish. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.
Mouthfeel: Medium-light to medium body. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates.</F_S_PROFILE>

Pale ale malt, typically American two-row. American hops, often but not always ones with a citrusy character. American ale yeast. Water can vary in sulfate content, but carbonate content should be relatively low. Specialty grains may add character and complexity, but generally make up a relatively small portion of the grist. Grains that add malt flavor and richness, light sweetness, and toasty or bready notes are often used (along with late hops) to differentiate brands.
Sierra Nevada Pale Ale, Stone Pale Ale, Great Lakes Burning River Pale Ale, Bear Republic XP Pale Ale, Anderson Valley Poleeko Gold Pale Ale, Deschutes Mirror Pond, Full Sail Pale Ale, Three Floyds X-Tra Pale Ale, Firestone Pale Ale, Left Hand Brewing Jackman's Pale Ale

Author:

Yooper

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/17/2018 5:55 PM

Notes: Alternative yeast strains are wlp002 or s-o4.

Author:

mechamaniaboy

Boil Size: 36.7 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 63

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: 5/19/2018 6:56 PM

Notes: NE IPA

THE NEW KID ON THE BLOCK. NEBRASKA IPA (SOMETIME REFERRED TO AS A New England IPA) IS IN MY VIEW A BIT OF A DIAL BACK FROM THE HUGE AMERICAN IPA HOP BOMBS THAT BECAME POPULAR. HOMEBREWERS AND PROFESSIONAL BREWERS ALIKE HAVE BEEN WAGING A HOP WAR ON WHO CAN MAKE A BEER WITH THE MOST HOPS CRAMMED IN. THE ISSUE IS YOU EVENTUALLY GET TO THE POINT WHERE THE BEER GETS SO BITTER AND RESINOUS THAT IT BECOMES UNPLEASANT TO DRINK.

THAT'S WHERE THE NE IPA COMES IN. SURE, IT IS A HOP BOMB, BUT IT DOESN'T HAVE THE EXTREME BITTERNESS USUALLY ASSOCIATED WITH THE NEW IPAS. INSTEAD IT IS ALL ABOUT THE HOP AROMA. TO ACHIEVE THIS, ALL THE HOPS ARE PUT IN EITHER RIGHT AT THE END OF THE BOIL OR AFTERWARDS BY DRY HOPPING. HUGE AMOUNT OF HOPS, VERY LITTLE BITTERNESS.

A GOODNE IPA SHOULD BE BALANCED, SOFT, JUICY AND SMOOTH. TONS OF HOPS, BUT NOT TOO BITTER. MOST IMPORTANTLY IT SHOULD HAVE A HAZE - IT'S TELL-TALE SIGN.

Author:

Planet Scott

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.05

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: 3/4/2016 3:35 PM

Notes:

Author:

hawks86

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/25/2016 1:35 AM

Notes: yeast starter:
5.291 oz DME
1.5 liter filtered h2o.
1/4 tsp yeast nutrient.
boil dme and yeast nutrient for 15 min.
cool. pitch room temp wlp810.
wrap with towel and set aside 8 pm.

Author:

Brady Smith

Boil Size: 8 Gallons

Boil Time: 75

Boil Gravity: 9.7

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/20/2015 4:01 PM

Notes:

Author:

Brett

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 75

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: 8/12/2015 1:00 AM

Notes: DME Required:
7.2 oz, 205.4 g

Ferment at 60 degrees F for four weeks.

Author:

Jessman52

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 59

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 73 ° F

Priming Method: corn sugar

Priming Amount: 2.8 oz.

Creation Date: 5/28/2015 2:44 PM

Notes: Some Shoemaker - Bière de Saison

Cascade hops are age adjusted

Strisselspalt hops - great aroma

Twelve Bells Brewing Société

Brewed specially for seasonal workers:

"Brassée spécialement pour les travailleurs saisonniers"

Racking from a 6GA to 5 GA fermenter after krausen has settled is a great way to get a cleaner beer. I almost always do this.

Bottling day August 1, 2015 SG @ 29 days in fermenter FG 1.008. ABV=5.78%.
Rack to bottles: 18 X 22 oz. + 12 X 12oz.