Homebrew Beer Recipes | Page 1179 | Browse 300,000+ at Brewer's Friend

Author:

El Barto

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.018

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: 7/17/2016 7:04 PM

Notes:

Author:

Divvy9

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 82

Mash Thickness: 1.75

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: 6/19/2019 7:30 PM

Notes: Mash at 156°F (69°C) for one hour, adjusting pH to 5.2 with citric acid if necessary. Mash out at 168°F (76°C). Fly sparge at 168-170°F (76-77°C). Don’t use Whirlfloc or Irish moss in the boil. Chill to 108°F (42°C) and add whirlpool hops, stirring or whirlpooling to keep hops in suspension for 60 minutes. Chill to 70°F (21°C) and pitch dry yeast blend; do not pitch more WB-06 and T-58 than specified, as they will dominate the clean base strain. There is no need to hydrate the dry yeast prior to pitching and no need to aerate or oxygenate the wort. After 24 hours, lower fermentation temperature gradually to 64°F (18°C) over a 60-hour period, let fermentation run at 64° F for 4-5 days depending on yeast activity, and then add the dry hops to primary and ferment to completion (usually about 2 days). Take care to minimize oxygen uptake at all times after fermentation. Cold crash to 32°F (0°C) for 2 days, then closed-transfer to a keg and force carbonate.

Author:

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 59

Mash Thickness: 3.6

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: 8/28/2018 12:51 AM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.071

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: 7/2/2018 8:16 PM

Notes:

Author:

RockyMtnGT

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 73

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/11/2018 8:37 PM

Notes:

Author:

@bullenbeisser_homebrewery

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: 10

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: 2/20/2017 10:36 PM

Notes:

Author:

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/15/2017 12:40 PM

Notes:

Author:

BS_Rat

Boil Size: 35 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 2.5

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: 11/19/2016 7:48 PM

Notes:

Author:

Tempe Closet Brewery

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 10

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/31/2016 9:50 PM

Notes: Performing a Turbid Mash

Here’s a simple turbid mash schedule for preparing a basic lambic wort from a grist containing about 30 to 40 percent unmalted raw wheat. The process assumes you’re making a 5-gallon batch.

PROTEIN REST
Mash in at 113°F (45°C), aiming for a water-to-grist ratio of 0.25 to 0.30 quart (236 to 284 milliliters) per pound. This is a very thick mash, but you will thin it with hot-water infusions to raise the temperature. Hold at this temperature for 10–20 minutes.

GELATINIZATION REST FOR RAW WHEAT
Add enough boiling water to raise the temperature of the mash to about 137°F (58°C) and hold for 10 minutes.

FIRST TURBID DRAW
Push your stuykmanden (colander) down into the grain bed and allow liquid to flow into it. The liquid will be cloudy but should be mostly particle-free. Draw off about a quart (946 ml) of cloudy liquid and place it in a separate medium pot or saucepan. Heat this liquid to about 180°F (82°C) and hold it there. This high temperature halts enzymatic activity in the turbid portion and prevents further conversion.

MAIN MASH BETA AMYLASE REST
Add more boiling water to the main mash to raise the temperature to 150°F (66°C) and hold for half an hour.

SECOND TURBID DRAW
After half an hour, repeat the colander procedure and draw about 4 quarts (3.8 liters) of liquid from the main mash. Add this to the pot with the first collection of turbid wort, and once again, add enough heat to maintain 180°F (82°C), again to prevent further conversion.

MAIN MASH ALPHA AMYLASE REST
Back at the main mash, add enough boiling water to raise the temperature of the mash to about 162°F (72°C) and hold for another half hour.

MASH OUT
Raise the temperature of the turbid wort to 185°F (85°C) and return it to the main mash. This should raise the temperature of the mash to your normal sparging temperature of about 168°F (76°C)—add more boiling water if necessary. This will halt enzymatic activity. Hold at this temperature for 5–10 minutes before lautering and sparging.

After the mash is complete, vorlauf, lauter, and sparge as you normally would, but sparge with water that is hotter than usual, about 190°F (88°C). A hot sparge is necessary to gelatinize starches in the raw wheat and carry them into the kettle. Collect your usual pre-boil volume and proceed as usual.

The resulting wort is going to be very cloudy, almost milky in opacity. But with time, as your souring bugs chomp away on all of those starches, the beer will clarify. In a year or more, you’ll have surprisingly clear lambic that may be enjoyed on its own or blended with older lambics to create gueuze.

Author:

BS_Rat

Boil Size: 26.5 Litres

Boil Time: 90

Boil Gravity: 1.087

Efficiency: 55

Mash Thickness: 2.5

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: 10/20/2016 8:56 PM

Notes: Belgian Imperial Stout aged on toasted coconut and cacao. The Belgian yeast strain introduces a whole new dimension to the Imperial Stout style resulting in a beer that resembles a marshmallow toasted on a smouldering barbeque then smothered in dark chocolate. Massively seductive and encapsulating this blacker than midnight beer pours with coffee brown head so thick you could almost stand on it, and with an epic lacing on your glass.

Author:

Banished Scotsman

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 71

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Cane Sugar

Priming Amount: 4.0 oz

Creation Date: 7/15/2012 12:39 AM

Notes: 3/19/2011
Actual OG=1.096
Pitched 200B cells (2 smack packs)
Primary at 64-66 degrees, 10 days
3/27/2011, transferred to secondary, 65-67 degrees
Actual FG=1.018
Bottled on 5/1/2011
Aged >1yr prior to submission to State Fair Brewer's Cup; scored well but needs more body; slightly more aggressive hop schedule (swap Amarillo and Perle).

Author:

Boil Size: 7.5 Gallons

Boil Time: 80

Boil Gravity: 1.039

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: 6/10/2016 8:45 PM

Notes:

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/3/2016 7:38 PM

Notes:

Author:

Boil Size: 6 Gallons

Boil Time: 45

Boil Gravity: 1.026

Efficiency: 73

Mash Thickness: 1.5

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: 3/5/2016 9:47 PM

Notes: Ferment with safale us-05 till primary is done then add lacto wlp672.

Author:

Basin SandS

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 1.2

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: 12/19/2015 2:49 PM

Notes:

Author:

Brew Lab

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.039

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: 9/12/2015 6:36 PM

Notes:

Author:

SpiffyRiffy

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.114

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 150 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/18/2015 3:10 PM

Notes:

Author:

keifallen

Boil Size: 14 Litres

Boil Time: 60

Boil Gravity: 1.023

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: Dextrose

Priming Amount: N/A

Creation Date: 6/16/2015 6:08 AM

Notes: put 1.6kg of cherries into 700ml of brandy

pipped cherries and blitze and added with 500ml brandy to fermenter
put beer into secondary with cherry stuff

bottled pre and post cherry addition and will bottle the rest after a week or so
worries about how to calculate the ABV, do we just do another number and add that to the initial percentage. I think so!