Homebrew Beer Recipes | Page 104 | Browse 300,000+ at Brewer's Friend

Author:

Admiral Francis

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/11/2017 2:05 PM

Notes: SIMP Aromatic
WY Carapils
WY Pilsner

Author:

Hop~Mama

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: Dextrose

Priming Amount: 5 oz.

Creation Date: 8/31/2012 6:27 PM

Notes: 8/31/2012
Steeped grains in 1 gal of water for 40 mins @ 160d
Rinsed grains with 1 gal of water @ 130d
Added 1 gal water to kettle and brought to a boil.
Added 60 min. hops, no extract yet. Will be added at 30 mins.
Cooled wort to 90d. Need wort chiller.

OG: 1.055 @ 78d = 1.056

Pitched @ 78d working to bring temp down.

9/6/2012
Added dry hops. 74d up from about 70d two days ago. Allowing a diacetyl rest. A lot of temp swings, but no way to really dial that in yet :(

9/11/2012
Hydrometer reading 1.015. Probably as low as I'll get with this yeast. Decided it fit the profile of an English IPA because of the hops used and that the yeast strain is basically an english ale yeast strain.

5.37% is pretty respectable still and if I understand attenuation right, the beer will be a tad sweeter and have better mouthfeel than a drier beer.

Still plan to add orange extract to the batch before bottling. Should be interesting. Could've used orange peels in the fermentor, but I have the extract on hand and would like to test its effectiveness.

9/18/2012
Finally bottled today. Used 5oz dextrose for priming added a few drops of extra strength orange oil to the primary before bottling. Didn't take a taste so the end result with the orange will be a surprise. There was a nice orangey scent though.

Got 24 25 oz bottles out of it. Super hazy, tons of sediment stirred up because of my crazy insistence on no secondary and adding priming sugar to the primary.
Bottled 12 right away, then waited 30 mins to do the rest. Will keep the batches separate to see if the 30 min. wait allowed the sediment to settle at all. Should be able to tell by what's visible in the bottom of the bottles.

The sediment will settle and pack on the bottom of the bottles, but still, next time I'm either gonna have to add the dex. & flavorings earlier to allow time for the gunk to re-settle or add a screen to the spigot opening. Probably both. I'm stubborn. The main reason I stick with extract brewing is for the relative simplicity of the process. Anything I can do to make the process even less complicated, I intend to do :)

9/20/2012
I know it's green, but I had to see what the base product is like. I chilled one, the sediment is already settling nicely but of course the beer isn't clear yet. First sip is *twang*! Maybe the orange oil did come through, maybe it's the hops? Then it smooths out to honey sweetness, can't say about the victory malt yet, probably lost in the rest but may meld better later. The back end is slightly bitter hops. Not much of a hop nose, especially after all those Red Hoptobers over the past few weeks, and I did go with noble hops, pretty mellow.

Good body, almost thickish, and it's very warming so the FG may have dropped a couple more points at the end. I rocked the bucket a few times toward the end to make sure the dry hops were fully utilized and to rouse the yeast. If there are fruity esters I don't know it because my palate isn't up to tasting yeast yet, and there's the orange. There should be according to the yeast specs, esp. considering the temps I fermented at!

There's a lot going on in this one, and I can't discern particular hop flavors very well yet either, but for being green I'd say it's got promise as a good summer beer when the carbonation kicks in :D Can't wait to try it in another month....

Author:

mikebrew2

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/1/2012 7:26 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: 1.55

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/20/2017 6:24 PM

Notes: Brewed on May 20, 2017
-Added acidulated malt 60 minutes into mash. Added 1 quart of water at boiling to maintain temp around 149 F. Let it for 45 minutes.
-Recirculated and sparged with 16 quarts at 170 F.
OG = 1.042
-Believe OG is a little low because I didn't sparge well enough.

Racked beer to secondary fermentor on June 4, 2017. FG1 = 1.012

Bottled on Jun 18, 2017. 2.8 volumes (151 g of Table sugar); FG2 = 1.012

https://byo.com/hops/item/2349-gose

Author:

Alepp

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: Corn Sugar

Priming Amount: 139 grams

Creation Date: 4/5/2017 2:45 AM

Notes: Mash at 150F for 60 mins
Add half of the water salt additions to the mash and the rest at sparge.
Add the FWH hops during runoff to allow hops to steep in hot wort as the mash is sparged.
Boil for 60 mins
Follow whirlpool hops schedule. Turn off whirlpool for last hops addition (the 20 min addition)
Pitch yeast and ferment at 67F for 3 days then raise temp 2 degrees each day until you reach 73F.
Pack at 2.6 vols
IBU's Target = 80

Pours hazy dark orange with creamy head. Juicy hop aroma, big citrus and tropical fruit. Flavor is lots of orange and tropical fruit with bready malt backbone and some piney resiny bitterness in the finish. Mouthfeel medium bodied with smooth carbonation. Serve in glass.

Author:

jimdubc

Boil Size: 3.25 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/17/2014 3:18 AM

Notes:

Author:

stevesic88@gmail.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

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: 8/9/2015 6:15 PM

Notes: OG =
FG =
ABV =

Author:

fluidjuice

Boil Size: 34.5 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 73

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: 11/13/2015 5:07 PM

Notes:

Author:

HG Brewing

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.111

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 12/10/2013 8:59 PM

Notes: After mini-mash, add wort to boiling pot and bring to a boil, add LME, bring to a boil, add hops (follow hop schedule), add DME last 15 min of boil, flame out, cold crash and whirlpool. Transfer to fermenter, pitch yeast, ferment 14 days, transfer to secondary (14 days), add gelatin 3 days before bottling. Bottle condition 4 weeks. enjoy!!

Author:

dankbrewing@gmail.com

Boil Size: 9 Gallons

Boil Time: 75

Boil Gravity: 1.038

Efficiency: 82

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/15/2017 5:10 AM

Notes:

Author:

GlassCityBrewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 70

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: 3/4/2013 3:16 PM

Notes:

Author:

Shølbryggeriet

Boil Size: 54.1 Litres

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 63

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: Mangrove Jack Carbonation Drops

Priming Amount: 1 per 0.5l bottle

Creation Date: 5/27/2015 1:48 PM

Notes: We use 4 vials of yeast in 3.5 l starter.
The batch is split in 2 fermentors.
20 dried chillies added together with dry hops in one of the fermentors.

Author:

Midnite_Stalker

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 0.7

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: 1/4/2017 1:31 AM

Notes: MASH WATER (Gal) 3.84
SPARGE WATER (Gal) 4.35

Author:

TravelDog

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/4/2015 5:47 PM

Notes: Steep Grains in 3.0 qts. of water at 148'F for 45 minutes. Add water to make 4.0 gallons of wort and bring to a boil. Stir in roughly half of the dried malt extract and boil for 60 minutes, adding hops at the times indicated. Add remaining malt extract and sugar for the final 15 minutes of the boil. Cool wort and transfer to fermenter. Top up to five gallons with cool water, aerate and pitch yeast. ferment at 68'F. Dry hop in secondary or keg for 1 week. Yeast Wyeast 1792 (Fat Tire Ale), Wyeast 1272 (American Ale II) or White labs WLP051 (California Ale V ) Yeast.

Author:

BachBrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/6/2016 3:59 PM

Notes:

Author:

GroundUp

Boil Size: 9.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/4/2013 4:48 AM

Notes: Purposeful underpitching + high temp ferm to stress WLP644 inducing big tropical esters

Start the 1st (7 day) dry hop when gravity reaches 50% OG - bind yeast into suspension + improve haze stability

Author:

email@hansrune.net

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 3.1

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: 8/18/2016 4:54 PM

Notes: this beer is filtered and very clear from the bottle. in order to brew it just like the bottle you will need to double the hops after 30 and filter with a 3 micron filter

Author:

joelprickett

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 1.25

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: 10/23/2013 5:37 PM

Notes: Home made brown malt:

Pale Malt

30 minutes at 250 degrees to thoroughly dry the malt
30 minutes at 300 degrees
30 minutes at 350 degrees, stirring every 10 minutes to prevent scorching

66.6C => 149.4F Mash
68.1C => 150.7
69.0C => 151.7

Added 64oz boiling water to 151.7 mash to achieve 164.5 mash temp

1.064 first runnings
1.040 mid runnings