Homebrew Beer Recipes | Page 11091 | Browse 320,000+ at Brewer's Friend

Author:

Robbuu

Boil Size: 25.5 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 8/27/2020 11:21 PM

Notes:

Author:

brettskis_brewskis

Boil Size: 6.51 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/4/2024 2:18 AM

Notes:

Author:

durrif

Boil Size: 32.08 Litres

Boil Time: 70

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 3.1

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: 3/26/2024 5:52 PM

Notes:

Author:

remmons

Boil Size: 11 Gallons

Boil Time: 100

Boil Gravity: 1.042

Efficiency: 68

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 2/4/2024 4:22 PM

Notes:

Author:

Jim Boudreaux

Boil Size: 8.66 Gallons

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 79

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 62 ° F

Priming Method: co2

Priming Amount: 6.31 psi

Creation Date: 12/1/2023 4:51 PM

Notes: MAKE SURE THAT THE FOLLOWING HAPPENS:
***Check pH 10 minutes into the first stage of mashing.***

MASH IN
(20 minutes)

*(Step 1, pump and heat off for 1st 5 minutes; turn pump and heat on at minute 6).

*Dough in at 148 deg F, and allow to settle in at 145 degrees. After 5 minutes, turn pump and heat on and recirculate. Pull sample for pH measurement, and chill down rapidly. Measure pH, adjust with phosphoric acid if necessary.

*At 10 minutes, pull thick decoction, about 1/3 of mash volume, transfer to decoction kettle, allow remainder to recirculate and maintain temp of 145 for remainder of 20 mash step.

*At end of step 1, system will ramp up to 154 degrees, and maintain that temperature for 60 minutes, while recirculating.

THICK DECOCTION
(This step is not numbered, and occurs at the end of Step 1 and continues into Step 2.)

*Pull thick decoction after mash has been at 145 degrees for 10 minutes. Transfer to decoction kettle.

*Raise temperature of decoction, using direct heat, at a rate of 2 degrees/minute, to boiling. Stir rapidly and steadily! This will take about 35 minutes.

*When decoction reaches boiling, boil the decoction mash for 30 minutes, stirring constantly and adding water if necessary. A darkening of the decoction will occur.

*At the end of the 30 minutes of the decoction boiling, transfer the decoction to the main mash, and allowing it to mix in as liquid is recirculated in the main vessel, and continue with Step 2.

STEP 2
(45 to 60 minutes)
*Temperature has ramped to 154 degrees.
*Maintain the 154 degree temp throughout this step.

THIN DECOCTION
(This unnumbered step occurs during Step 2, as the Thin Decoction step takes place external to it.)

*Pull a thin portion of the mash, mostly liquid, and transfer to the decoction kettle.

*As decoction is heated, raise to boiling at the rate of heat addition of 2 degrees/minute. When boiling starts, boil for 10 minutes, then return to the main mash to join in with Step 2. If Step 2 completes before the 10 minutes of boiling is over, finish the 10 minutes, and allow the main mash in Step 2 to go overtime.

*At the end of Step 2, the system will move on to the next step, the Vorlauf.

VORLAUF
(Continued recirculation, temperature raised to 168 deg F, dark grains added now).

***Add Caraffa III malt when system has reached 168 deg F, and allow to continue for 15 minutes.***

MASH-OUT
Simply maintain recirculation for 5 more minutes, at 168 degrees.
At end of the 5 minutes, turn off the pump (but not the heat) and raise the basket, allowing the mash to drain into the main vessel. When dripping has ceased, remove the basket, and proceed to the boil.

BOIL
(Boil will go for 90 minutes)

Move the Brew Commander to the Boil Stage. Continue with 100% power until the boil starts and is rolling, then lower to 80%. If necessary, lower power level below 80% of needed to keep boil at a gentle, rolling level.

Towards the end of the boil, set up hoses for whirlpooling and chilling.

HOPS
Hops should be added, in hop bags, according to the schedule in the recipe. ALSO, BE SURE TO ADD THE SUPER MOSS AND YEAST NUTRIENT AS CALLED FOR.

PRE-WHIRLPOOL
The time for this does not count as part of the whirlpool step.

*Remove all boiling hops.

*Turn OFF heater. With chiller in place, allow hot wort to move through the Therminator chiller, to sanitize it. Let it go for 10 minutes, then start hose water moving through the chiller, to lower wort temperature to 165 deg F, then turn of hose.

WHIRLPOOL
At the end of the boil, it is time for the WHIRLPOOL step, when settles out trub, and provides an opportunity to extract hop aroma and flavor at a lower temperature.

This is the actual Whirlpool step...
Allow re-circulation to take place at 165 deg F. Add whirlpool hops and allow to continue whirlpooling for 15 minutes.

HOP STAND
Remove whirlpool hops. Add Hop Stand hops and allow to stay in there for 10 minutes. Then, remove whirlpool hops and resume the chilling process.

CHILLING

******

FERMENTATION
Yeast pitched into oxygenated wort at 65 degrees at end of brew.

Maintained temperature between 62-65 degrees F.

Estimated Final Gravity is 1.014. On Tuesday, Nov 7 gravity was 1.018. Raised temp to 66 deg F. Tomorrow will raise to 70 deg F. This is for the Diacetyl Rest.

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: cornsyrup

Priming Amount: 5.7 oz

Creation Date: 11/14/2023 8:51 PM

Notes:

Author:

pallan84

Boil Size: 11.4 Litres

Boil Time: 60

Boil Gravity: 1.098

Efficiency: 80

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: 5/1/2023 8:37 AM

Notes:

Author:

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/6/2021 3:33 PM

Notes:

Author:

IndiaBrewGuy

Boil Size: 15.08 Litres

Boil Time: 60

Boil Gravity: 8.4

Efficiency: 70

Mash Thickness: 2.98

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 29 ° C

Priming Method: dextrose

Priming Amount: 80g

Creation Date: 9/19/2020 11:12 AM

Notes: I wrote this recipe for using up all the odd/spare quantities of brewing ingredients on hand.

MASH
1．Heat 7L of water to strike temperature of 68℃, then add all the malt as well as flaked wheat
2．Mash for 70 min. stirring every 10 min., maintaining 63-65℃ throughout
3．Mash out at 75℃ after 70 min.

SPARGE
Sparge very slowly with 8.6L of 75℃ water, to get total 15.1L volume (0.5L lost to grain absorption).

BOIL
Boil for 60 min.:
1．Add 120g dextrose at start (to increase ABV)
2．Add 6g citra hops immediately after hot break
3．At end of boil, top up volume to 11.2L if boil was aggressive and volume comes up short

TRANSFER TO FERMENTOR
1．Rapidly cool wort to 22℃ using a copper immersion chiller and recirculating water from an ice bath
2．Transfer into fermentor by pouring wort from a height through a very fine mesh sieve
3．Discard hop remains and other gunk collected in the sieve (approx 200mL lost)

PITCHING
1．Pitch 8g of dry yeast into fermentor, uniformly on the surface area of the wort
2．Shake fermentor vigourously to disperse yeast and further aerate the wort

FERMENTING & DRY HOPPING
Ferment for 5 days at 28-29℃. Gently shake fermentor every two days to rouse yeast settled in the trub.
1．For first three days, use a blow-off tube with exit placed in a bowl of sanitizer solution
2．After three days and/or initial vigorous fermentation has subsided:
   • Remove blow off tube and replace with sanitizer-filled airlock
   • Add 6g citra hop pellets crushed into powder, evenly across surface of fermentor

BOTTLING
1．Add 80g of dextrose into large priming vessel
2．Rack the beer into priming vessel using racking cane, tubing and autosiphon
3．Avoid siphoning out any krausen as well as trub
4．Fully dissolve the priming dextrose into the beer, employing gentle stirring to prevent aeration
5．Siphon primed beer into airtight bottles that can withstand beer carbonation pressures

Enjoy after 5 days bottle conditioning.

SANITIZATION
Brew day:
   • Thermometer
   • Sieve
   • Pouring jug
   • Fermentor
   • Blow-off tube

Bottle day:
   • Large priming vessel
   • Racking cane
   • Tubing
   • Autosiphon
   • Bottles

Author:

kerry.armes@gmail.com

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 16.47 psi

Creation Date: 9/2/2020 3:03 PM

Notes:

Author:

NC River Rat

Boil Size: 17 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/15/2017 1:00 AM

Notes: Mash pH 5.35
Preboil 1.052
OG 1.060 - 75% eff.
O2 for 30s, Pitched .5bbl pure pitch at 75F

Munich Light is Riverbend Heritage

5/20/18 - Ditch oats, too much body, maybe 1# flaked wheat? Mash temp T = 149-150F

Author:

JimV

Boil Size: 6.54 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 8/19/2020 12:47 AM

Notes:

Author:

NAApollo11

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 61

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: sucrose

Priming Amount: 4.7 oz

Creation Date: 8/8/2020 1:05 AM

Notes:

Author:

Garrett C

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: dextrose

Priming Amount: 4 oz

Creation Date: 7/21/2020 9:11 PM

Notes:

Author:

Boil Size: 15 Litres

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: BrownSugar

Priming Amount: 62.4 g

Creation Date: 7/14/2020 6:12 AM

Notes:

Author:

Evansbrewing123

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.111

Efficiency: 85

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: 3/20/2020 10:10 PM

Notes:

Author:

AlkoholfreiLTU

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 60

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: 3/16/2020 9:23 AM

Notes:

Author:

Seth.clippard@gmail.com

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/17/2019 12:27 PM

Notes:

Author:

ChuckGViolin

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/27/2019 8:57 PM

Notes: I'm going for a light but hoppy session ale for summertime.

Author:

leonardozorro

Boil Size: 106.4 Litres

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 3

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: 10/12/2018 11:43 PM

Notes: