Homebrew Beer Recipes | Page 1117 | Browse 325,000+ at Brewer's Friend

Author:

Marc ook

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 78

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/8/2015 7:48 PM

Notes: yeast reused from previous batch

Author:

Joel Shields

Boil Size: 12.4953 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

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: 4/9/2011 2:59 AM

Notes:

Author:

andete

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.083

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/27/2015 6:07 AM

Notes: Second yeast added after a few days.

Author:

Chae hyeon Na

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 63

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: 200

Creation Date: 9/23/2021 2:49 PM

Notes: 25L 매싱 64도 시작
25L 보일링 시작
16L 발효조
10-05 1차 드라이호필
10-09 2차 드라이호핑
10-12 10.5L 병입

Author:

Brew it Bru

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 70

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: Molasses

Priming Amount: 121.1 g

Creation Date: 8/16/2021 9:33 AM

Notes:

Author:

Mogad

Boil Size: 2.6 Litres

Boil Time: 60

Boil Gravity: 1.086

Efficiency: 71

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: 11/8/2018 3:07 PM

Notes:
Originally intended 200g flaked rye, but couldn't get it on time.
Step mash:
58C 90min
70C 30min

Add 10g-12g crushed coriander seeds at flameout. Also, 5-8g crushed grains of paradise.
Cool to 16C and pitch T-58. Aerate at:
pitch
pitch+1h
pitch+12h
pitch+24h
Keep rousing yeast by swirling, as often as possible.

Counting time from pitch, raise temperature by 0.8C every 12h, stop raising at 29C.

When raising to ~21C, pitch WLP099 from a large decanted starter.

After reaching 29C, keep at 29C until fermentation ends. WLP099 is slow!

Author:

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.175

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/28/2018 6:21 PM

Notes:

Author:

Homebrew Happy Hour

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.033

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: 12/12/2022 8:55 PM

Notes:

Author:

Boil Size: 100 Litres

Boil Time: 30

Boil Gravity: 1.044

Efficiency: 65

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 38 ° C

Priming Method: co2

Priming Amount: 1.55 bar

Creation Date: 3/27/2021 1:12 PM

Notes: Use cooked rice (uncooked weight) instead of flaked rice.
Aim for a pH of around 5.2.

Author:

Sugar250

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 62

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/11/2019 12:16 PM

Notes: 1주일후 드라이호핑 유자원액쥬스 500ml

Author:

cwent

Boil Size: 34 Litres

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: keg

Priming Amount: N/A

Creation Date: 12/2/2018 8:18 PM

Notes: SG after 5 weeks of lagering = 1.014

Author:

bradyt88

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 75

Mash Thickness: 1.5

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: 10/29/2018 4:25 PM

Notes: 1L starter

Add molasses at 5 minutes left in boil

Author:

Imke

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 90

Mash Thickness: 4.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/26/2018 11:00 AM

Notes:

Author:

dankbrewing@gmail.com

Boil Size: 8.25 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 73

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/2/2017 6:23 AM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: KEG

Priming Amount: N/A

Creation Date: 7/21/2017 12:45 AM

Notes: BIAB

Author:

Roget

Boil Size: 38 Litres

Boil Time: 70

Boil Gravity: 1.04

Efficiency: 86

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/29/2017 2:25 PM

Notes: preboil 1.042
postboil 1.045
Fermenter 1.44

14 Days 1.012

Author:

Boil Size: 11.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 71 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/17/2016 5:11 AM

Notes: This is my second time doing this recipe, a slightly revised version at least.
I plan on adding 1lb. honey with 3/4 oz of steeped sage to one 5 gallon fermentor at racking, and dry hopping the other fermentor with 1 oz of galaxy after active fermentation in about 6 days for about 6 days.
7/16 ACTUAL OGs
Ferm 1 OG: 1.049 (honey) total vol. 5.75gals
Ferm 2 OG: 1.046 total vol. 5 gals.
Tasting notes to come.

Author:

Pavel Strýc

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 8.8

Efficiency: 70

Mash Thickness: 5.2

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/23/2016 5:48 AM

Notes: K petistemu vyroci Reinheitsgebot.
Nepouzil jsem plzenak, protze se mi doma vali zbytek Pale Ale.

Author:

Boil Size: 7.5 Gallons

Boil Time: 15

Boil Gravity: 1.03

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/15/2016 4:48 PM

Notes: Mash as normal. Bring it to a boil, add yeast nutrient and irish moss. Do not add hops. Hops will prevent your beer from souring. Boil for 10 minutes to add the nutrients/moss and to kill any nasties. Cool wort to 100 degrees Fahrenheit. Transfer warm wort to carboy. Follow sanitation procedures very carefully...you don't want nasties in your sour wort.

Add roughly 1 tbsp of 88% lactic acid solution to pre-acidiy wort to a PH between 4.0 and 4.4. After adding Lactic Acid, add 1 Lemon Ginger (taste doesn't matter but this is the most appropriate for a gose) Goodbelly Super Shot (available at Sprouts and some specialty grocers and health stores).

http://goodbelly.com/super-shot/

This has 50 billion units of Lactobacillus Plantarum. Seal the fermenter up with an airlock (waterless is best if you have it since the dropping temp can cause it to suck the liquid back into the fermenter). Use alcohol in a normal 3 piece airlock.

If you have a temp controller and heating pad, tape the probe to the carboy, bubble wrap over top of it to insulate it, and then tape the heat wrap onto the fermenter (making sure not to go over top of the probe/wrap). set your temp controller to 85 or 90 degrees and let it sit for a day and a half to two days. If you do not have a heat wrap/temp controller let it sit in the warmest part of your house and it will free fall to room temp...let it sit for 2 days. After the two days you will want to rehydrate 2 packets of US-05 and pitch them, aerating or shaking is fine. Let ferment at 64 degrees for 2 days and begin to bump up temp by 1 degree each day until you get to 70 degrees or so. Make sure fermentation is finished then let sit on yeast for a couple days to clean up. Typically about 2-3 weeks for fermentation/rest before bottling.