Homebrew Beer Recipes | Page 10076 | Browse 325,000+ at Brewer's Friend

Author:

Off the Grid

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.215

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 4/26/2020 4:45 PM

Notes:

Author:

After One

Boil Size: 5 Gallons

Boil Time: 90

Boil Gravity: 1.063

Efficiency: 70

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: dextrose

Priming Amount: 0.3 oz

Creation Date: 4/30/2024 10:15 PM

Notes:

Author:

closetbrewing

Boil Size: 33.6 Litres

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 80

Mash Thickness: 3

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: 7/24/2023 9:59 AM

Notes:

Author:

Boil Size: 34.53 Litres

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 70

Mash Thickness: 3.13

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: 8/9/2022 9:47 AM

Notes:

Author:

esteveE

Boil Size: 9.63 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22.8 ° C

Priming Method: dextrose

Priming Amount: 61.1 g

Creation Date: 2/2/2022 8:16 PM

Notes: https://bisonbrew.com/how-to-brew-brut-ipa/

Glucoamylase is added 1g at mash and 1g at the fermentor before it has totally cooled down, at around 60C.

Orange is added at 75C and left for 20 minutes or until wort is cold enough to transfer to fermentor.

Areation is very important. O2 added for 0.5 minutes.

Crash cold overnight and prime batch.

Conditioned with CBC yeast and dextrose for bottle carbonation at 3 vol.

Author:

NewBrew22

Boil Size: 2000 Litres

Boil Time: 60

Boil Gravity: 1.08

Efficiency: 85

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: 6/28/2021 1:34 AM

Notes:

Author:

nhendric

Boil Size: 13.83 Gallons

Boil Time: 60

Boil Gravity: 1.088

Efficiency: 70

Mash Thickness: 1.33

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: 5/13/2021 5:33 PM

Notes: https://byo.com/article/witbier-style-profile/

Author:

Dirty31

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.099

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/16/2021 5:03 PM

Notes:

Author:

Boil Size: 13 Gallons

Boil Time: 120

Boil Gravity: 1.062

Efficiency: 89

Mash Thickness: 1.4

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: 7/10/2020 4:45 AM

Notes:

Author:

lxs

Boil Size: 1100 Litres

Boil Time: 60

Boil Gravity: 1.09

Efficiency: 72

Mash Thickness: 3

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: 5/29/2020 2:20 PM

Notes: Брожение 18 градусов, после 3 дней увеличивать по 0,5 каждый день до 20
Охлаждать резко до 1

Author:

trulsjoh

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 80

Mash Thickness: 3

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: 5/19/2017 9:42 AM

Notes:

Author:

Dickie's Brewery

Boil Size: 3 Gallons

Boil Time: 30

Boil Gravity: 1.167

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/22/2020 2:41 PM

Notes:

Author:

Barter & Trade

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 12/5/2019 11:11 PM

Notes:

Author:

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.061

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: 10/18/2019 3:03 PM

Notes:

Author:

#BlackEar

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.072

Efficiency: 68

Mash Thickness: 1.3

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: 5/30/2019 10:43 PM

Notes: Addressing our fermentation temperature from last recipe, the optimal range is 45-68 for the yeast, we would like to achieve a fermentation temperature of 55 Degrees Fahrenheit. We would ferment for minimally 4 weeks to allow the higher gravity beer lager well and have the diacetyl clean up. Luckily with the lagering of the yeast we will be able to crop out our yeast that falls our of suspension and transfer without much-to-any carryover into our barrel.

The original beer is not hoppy by nature, with spicy saaz hops, so fall out from which will not be missed or punishing.

As far as barrels we were thinking of using a brut champagne barrel. Preferentially aging for 3 months at a time. It will not attribute an exaggerated amount of color to the blonde doppelbock. Similar intensity of the former contents and the current contents. Dryness and subtle fruit characteristics would cater to the base beer.

Our goal with our barrel choice is to not alter the beer greatly, emboldening the flavors present, while picking up a dryness from the previous spirit. There will be some risks involved in using a non-spirit barrel The risk of champagne yeast carrying over would/could produce a lower finishing gravity, pushing the abv more. Purging with steam and CO2 prior to filling could aid in the killing of left over yeast, while helping prevent oxidation during the filling process.

Author:

Peacefully

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.076

Efficiency: 57

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: White Cane Sugar

Priming Amount: 50.5 g

Creation Date: 5/11/2019 4:51 AM

Notes:

Author:

Anthonylibrewer

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

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: 4/9/2019 5:36 PM

Notes:

Author:

Boil Size: 18.5 Litres

Boil Time: 90

Boil Gravity: 1.062

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: Corn sugar

Priming Amount: N/A

Creation Date: 12/21/2018 11:14 PM

Notes: Stock to be cleaned out:
* 240g Pale Chocolate
* 230g Oats
* 220g Kiln Coffee
* 100g C60
* 40g Carafa III
* 25g Magnum

Completely screwed this up.

This was supposed to be 67C median temperature for the mash, but somehow I messed up and the start was like 66-ish instead of 68. Grain/water ratio was too thick, super low efficiency. Should have just used less grain and less water to get same numbers.

Botched the sparge as well. Boil volume was like 19 liters and had to boil it down to 18 for a bit before adding hops

Probably should have used some English yeast for this but I have a bunch of US-05 laying around.

Author:

Kgeez

Boil Size: 230 Litres

Boil Time: 60

Boil Gravity: 1.08

Efficiency: 70

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/30/2018 5:16 PM

Notes:
Tratamento sal na água de mash:
15 gr de CaSO4
20 gr de MgSO4
150 gr de CaCO3

Ph previsto: 5,28

Sem tratamento de sal na água de lavagem
Amount of acid needed to hit sparge water pH of 5.4: 3.83 ml