Homebrew Beer Recipes | Page 1094 | Browse 300,000+ at Brewer's Friend

Author:

Hamo

Boil Size: 11 Litres

Boil Time: 10

Boil Gravity: 1.138

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/14/2017 11:27 PM

Notes: 1. A day before, place 10-15 litres of water in closed containers in a fridge and chill.
2. Steep Caramalt Grain Pack for 20-30 mins with 1 litre of hot tap water (not boiling).
3. Strain liquid into a large saucepan. Rinse grain with another 1 Litre of hot tap water into the saucepan,
and discard grain.
4. Add another 3.5 litres of water and 1kg Liquid Light Malt to the saucepan, and bring to the boil while
stirring.
5. Add 20g Citra, 20g Mosaic, and 20g Simcoe Hops in a boiling bag. Add 1 Whirlfloc Tablet or 1 Teaspoon
Irish Moss to the boil.
6. After boiling for 10 minutes turn off the heat and add 15g Citra, 15g Mosaic, and 15g Simcoe Hops.
7. Add the remaining 2.5kg Liquid Light Malt, 1kg Liquid Amber Malt and 500g Wheat Spraymalt to the
saucepan and stir well to dissolve. Place the saucepan in a sink of cool water for 20 minutes.
10. Pour the contents of the saucepan into the fermenter, leaving excessive hop debris behind, and top up
to 23 litres with chilled and tap water to reach a starting temperature of 18-22°C. Stir well to aerate.
11. Add yeast and ferment as close as possible to 18°C*.
12. On Day 5 of fermentation, add Dry Hops of 10g Citra, 20g Mosaic, and 20g Simcoe Hops to the
fermenter. Bottle or keg when gravity is consistent over three days.

Author:

Climber160

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.086

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/7/2014 6:32 PM

Notes: Excellent Golden Ale! Made from leftover ingredients.

Next time will need to boost the fermentables to give the super yeast more to munch on.

Author:

Spesme

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/29/2014 4:12 PM

Notes: Brew day: Sunday March 30, 2013.

Steeped 0.5 lbs of 30-40L Crystal for 30 mins @160-170F. 1 TBSP of Irish Mosh @ 15 mins of boil.

Boil ended with 9L (2.4G). Topped up with three (and a bit) 1G water jugs.

OG: 1.042. 2 Gravity points lower than target. 2 possible reasons: (i) perhaps because I added a little bit too much water from the 4th water jug. (ii) I also pitched my yeast first and grabbed my gravity sample after. 2nd time in a row I made this mistake. (iii) I might not have added the full amount of LME. Its tough to get absolutely all of the extract out of the jug.

03/31: Signs of fermentation 12 hours after pitching.

Expectations: bare-bones, sessionable English best bitter with traditional characterisitcs from the Nottingham yeast and willamette hops (fruity/floral/peppery) and hopefully a well-balanced malt backbone with the crystal 40L and amber LME. Fermentation temp is a little high, around 23-24C, so it might have dominating fruity characteristics (hopefully not off-flavours).

Dry hopped with 1 oz. of Goldings hops. Probably domestic. Hopefully will add a subtle (maybe not even noticeable) earthy/spicy/floral aroma. Maybe it will complement the spiciness/floral of the willamete aroma hops.

Bottles:
30x355ml = 10.65L
10x800ml = 8L
2x750ml = 1.5L
4x500ml = 2L

TOTAL = 22.15L

Bottling day: 04/14/2014. 3 oz of corn sugar with 2 cups of boiled water to make 0.81 volumes of C02 (with 1.75 volumes of calculated C02). Broke my second hydrometer when reaching for my scale. :(

Tasting day: 05/12/2004. 2 weeks bottle conditioned, 2 weeks in fridge. Fuller's London Pride Premium Bitter for comparison.

Appearance: ASA: dark, ruby red and hazy. little to no head retention. FLP: golden orange and light, medium head the fades within 10 seconds.

Smell: ASA: slight caramel and nutty. Also pretty earthy. FLP: more of a "beer" smell and slightly metallic? Smells crisp. Floral and earthy.

Taste: caramel again. light and refreshing, sessionable. fairly malty with slight fruit notes. very enjoyable. low-medium bitterness. FLP: about same medium bitterness with more of an earthy character. Just as sessionable/enjoyable. I like mine a little better though.

Mouthfeel: little to no carbonation in both. no bubbles present. medium body for both? I dont see much of a difference in mouthfeel. FLP has a lighter mouthfeel/body. It just kind of rolls of the tongue. Mine is slightly more viscous.

Overall: both very drinkable, as they should be. Mine is overall more caramelly/nutty and feels heavier despite the much lower abv. I tend to like mine more as it falls more on the caramelly/fruity side, while FLP is earthy and resiny.

Author:

Tim Fuller

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/30/2015 7:58 PM

Notes: fermentation duration 8 days (krausen dropped)
fermented at 22c including fermenter warming

3.1L/kg as the 'ideal' water/grain ratio, with 2.6L/kg suggested for a stiff mash (less fermentable but quicker conversion) and 4.1L/kg for a thin mash (more fermentable but longer mash.

According to R. Daniels your grain will absorb 1.66L/kg of grain.

Author:

Roget

Boil Size: 37 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 61

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/15/2016 7:42 AM

Notes: OG 1.043 Spot On
FG 1.004 (down from 1.005) Attenuation adjusted up to 88%

2.2CO2

Author:

kspiesman

Boil Size: 120 Gallons

Boil Time: 90

Boil Gravity: 9.9

Efficiency: 86

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/10/2016 3:02 PM

Notes:

Author:

RizRah

Boil Size: 90 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/6/2016 3:32 AM

Notes:

Author:

BrewHop

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 84

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: 6/3/2016 3:53 AM

Notes: Brewed 6/15/16. Strike temp was 17F above mash temp and I had to cool it a couple degrees. Had to cut the sparge about a gal short because we hit 2 brix. In kettle efficiency was about 86% (1.042) which puts it right on target. Cooled the wort down to about 64F. Ended up with about 10gal in the fermenters including the 2 liter starter. Efficiency was very high at 93% and way too strong of a beer (addition of corn sugar helped). We diluted the the beer down with about a gallon to 11 gal and the gravity balanced out a bit. The brewhouse efficiency reflects this and it leveled out to 84%.

Author:

Si-Co Brewing

Boil Size: 31 Litres

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/1/2016 11:41 PM

Notes: This is a really great beer and the best I think I have made so far. The combination of malts add some complexity, body and flavour despite mashing at a fairly low temperature. There is loads of flavour/aroma from the hops. The yeast is also present providing some subtle fruity notes. Overall a very well balanced ale that I will definitely make again.

Author:

RyDog

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/28/2015 1:37 AM

Notes: Nice malty backbone while a strong bitter and hop notes
Dumped everything in the primary, hops and all.
2 week primary then bottled

Author:

Genus Brewing

Boil Size: 25 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/9/2015 8:55 PM

Notes:

Author:

guyfrombrussels

Boil Size: 9 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/19/2015 6:43 PM

Notes: Moved it to a secondary after 7 days with 0.5 kg of Raspberries and a yeast started made from Cantillon bottle dregs (Rosé de Gambrinus and Kriek). Left it there for 16 days and bottled it.

Author:

Tres

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: N/A

Priming Amount: N/A

Creation Date: 1/5/2013 11:26 PM

Notes:

Author:

TwoBrew

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 58

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/26/2015 9:16 PM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 30

Boil Gravity: 16.2

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/22/2015 10:02 PM

Notes: 175 grams really clean harvested yeast, per mr malty 3rd generation since new pkg

Author:

Houses 3 Brewing

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Primin Sugar

Priming Amount: 3/4 Cup

Creation Date: 1/23/2015 3:29 AM

Notes: Put all spices in 4 cups of water. Bring to a boil, then reduce heat to simmer.
Add to boil with 10 mins. remaining.

Author:

caje

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: N/A

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: 10/22/2014 6:06 PM

Notes:

Author:

dbrowning

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.105

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/26/2014 1:49 PM

Notes:

Author:

social_misfit

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.088

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/2/2013 2:34 PM

Notes:

Author:

Dave's Dreaded

Boil Size: 14 Gallons

Boil Time: 120

Boil Gravity: 1.042

Efficiency: 65

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: 7/12/2013 12:59 PM

Notes: Wyeast 2000 and 2001 will be used.