Homebrew Beer Recipes | Page 120 | Browse 300,000+ at Brewer's Friend

Author:

mackeydj

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 65

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: 10/9/2012 2:34 PM

Notes: The honey is added at flame out.

Author:

El Día de la Cerveza

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/29/2019 6:27 PM

Notes: Las adiciones de sales se deben realizar a toda el agua que vayamos a emplear, en la receta aparecen solo al Mash, pero son a toda el agua. No se como cambiar esta opción en Brewers Friend. Las adiciones de ácidos son correctas y se realizan tal como figura en la receta. Y esto siempre que utilicemos las maltas exactas descritas en la receta y el Agua de partida Font Agudes. Si no, se deben realizar nuevos cálculos.

Aquí tenéis los cálculos realizados en la adecuación del agua. Utilizando como agua base el Agua Font Agudes (se puede comprar en el Mercadona) :

https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=SYFKHKY

Esperamos que os salga bien, si alguien la hace que nos envíe fotos a cualquiera de nuestras redes sociales y las compartiremos.

Salud y buena cerveza!

Author:

GeoffH

Boil Size: 5 Litres

Boil Time: 60

Boil Gravity: 1.179

Efficiency: 35

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: 3/17/2018 10:31 AM

Notes:

Author:

Grog Eisenbein

Boil Size: 46 Litres

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/8/2016 8:03 AM

Notes: Remember to crush spices. Use my suggestions or add Christmasy spices of your choice (Cardamom, Cinnamon/Cassia, Vanilla, Nutmeg, Ginger, Anis, Cloves etc).

For simplicity add everything with 10 minutes left of boil except the mahlab and the cherries, which are added at the end of boil.

Author:

ServaesaPorFavor

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.02

Efficiency: 35

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: 10/11/2016 8:35 PM

Notes: arget recipe: my base recipe started with Jamil Zainasheff’s recipe in Brewing Classic Styles, then I added my own flourishes like honey malt, Victory, Toasted Oats, Golden Naked Oats, and graham crackers all to add toasty breadiness and honey graham cracker flavors.

Target Original Gravity: I shoot for 1.065 but as you can see in the recipe I came in a bit high

Hops & target BU:GU ratio: 0.43 ratio which translates to roughly 28-29 IBUs for 1.065 gravity. Jamil uses nothing but EK Goldings and that works for me! I get most of my IBUs from the 60-minute addition but then I add a 5 or 10 minute addition as well.

Bake your oats. Around 300 degrees for 15-20 minutes until they darken a bit and smell nice and toasty.

Also add oats to boil: before the wort comes to a boil like around 180F, I add 4 more ounces of oats to the hop spider and leave them in there until the wort has been boiling for 5 minutes, then I remove them and run through a strainer or sieve and basically ring out all of the slimy oat protein which I then add back to the boil and discard the oats.

Low Fat Graham Crackers: 1 box per 5-gallon batch--two sleeves in the mash, one sleeve in the boil added at the same time as the last can of pumpkin about 15-20 minutes left in the boil

Bake your pumpkin. I spread on a baking sheet and sprinkle with brown sugar and pumpkin pie spice. Bake until you can see some browning.
Pumpkin: Approximately 5 pounds of pumpkin. It’s strange, small cans are 15 ounces and large ones are 30 ounces, why not just make it an even 1 or 2 pound can??

When to add the pumpkin: I use 4 small cans in the mash and THIS IS KEY--make sure that you include the volume of the pumpkin in the valume of the mash water and not in the grist weight, I stir the pumpkin in with the strike water. I also add 1 small can in a steeping bag in the boil, added at the same time as the graham crackers, last 15-20 minutes of the boil.

MASH OUT! I cannot stress this enough to do a 2-rest mash, dough in at a low water/grist ratio of like 1.20 quarts per pound so the saccharification rest will be a relatively thick mash, but add an infusion of hot water to bring the mash up to 168-170 degrees and significantly thin the mash, which will help with lautering.

Spices: either use your favorite pumpkin pie spice or make your own based on personal preference. I use this: Pumpkin Pie Spice II allrecipes.com (I split the cloves with Allspice)

Spice quantity:
Pumpkin pie spice: 1 tsp at knockout/whirlpool and then ¼ - ½ tsp or to taste post-fermentation.
Vanilla: 1 tablespoon good quality vanilla extract.

Sugar! Add about ¾ pound of sugars in the last 5-10 minutes of the boil using a combination of mainly brown sugar and then some molasses and raw demerara sugar (if you have on hand), this is really just to drive gravity a bit and add some complementary fall flavors.

****
Rice hulls necessary in mash to help with stuck sparge. Also, need at least 7.5 gallons of boil water so may need adjust recipe. Adding pumpkin to the boil soaks up a lot of water.

Author:

TenOaksBrewing

Boil Size: 6.7 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 6/22/2018 2:42 PM

Notes: Maris Otter 7 lb 13.2 oz
Crystal 1 lb 1.5oz
Oats 7.05 oz
Strike water at 175

Add coconut at flame out for 15 mins

Dry Hop and 2nd coconut added after fermentation is complete - add for 5 days

Author:

KpaZzeto

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/11/2018 2:00 PM

Notes: Após o Mashout ferver o mosto por 5 minutos e resfriar a ambiente.
Corrigir o pH da mostura após o resfriamento para 4,5 com ácido lático.
Corrigir a temperatura para 45ºC e colocar 500g malte pilsen na panela borbulhar CO2 para eliminar o O2.
Lacrar a panela e acompanhar a acidificação até o pH 3.4.(kettle sour)
Fervura 60 min normal e pau na maquina.

Colocar 2,4kg de purê de manga palmer filtrado no final da fermentação primaria.

Acidificação com lactobacilos do malte (500g) @45ºC com 30hs chegou no ph 3.25.
Aroma ficou bem limpo sem indicação de contaminação.
Não houve formação do biofilme.
Foi levado 22l para o fermentador.

Author:

rally25rs

Boil Size: 3.25 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/1/2015 3:21 AM

Notes: 60 min mash or 2-row base malt only.
Then added specialty grains for additional 20 min.

Base malt mash pH target: 5.6

Author:

Union

Boil Size: 25.5 Litres

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 66

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/23/2016 12:15 PM

Notes:

Author:

MaximS

Boil Size: 35 Litres

Boil Time: 60

Boil Gravity: 14.6

Efficiency: 63

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/27/2016 7:08 AM

Notes:

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 70

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: 9/22/2015 10:18 PM

Notes:

Author:

KristofferD

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

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: 10/12/2015 12:42 PM

Notes:

Author:

TKP

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.025

Efficiency: 50

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: 12/13/2015 9:59 PM

Notes:

Author:

mpride1911

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

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: 5/2/2015 11:03 AM

Notes: add zest to boil for 5 minutes

5 tangerines to primary fermentation.

Author:

BirtieBrewMonster

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.031

Efficiency: 90

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/7/2018 7:44 PM

Notes: Adaptation of this recipe by Seymore:

https://www.jimsbeerkit.co.uk/forum/viewtopic.php?f=5&t=61147&start=30

HARVEY'S SUSSEX BEST BITTER/BB
…being Seymour's all-grain, research-based clone recipe of Harvey's/Harvey & Son/The Bridge Wharf Brewery - Lewes, East Sussex, UK

6 US Gallons = 5 Imperial Gallons = 22.7 Litres

FERMENTABLES:
88.1% = 7.75 lb = 3.5 kg, Maris Otter Pale Malt
6.8% = .6 lb = 272 g, Dark Crystal Malt (≈90-115°L)
5.1% = .45 lb = 204 g, Flaked Maize (don't skip this essential adjunct, trust me)

MASH ≈ 152.6°F/67°C 60 minutes or until converted.

SPARGE ≈ 171°F/77°C, collect 7 US gal/5.8 Imperial gal pre-boil, to allow for evaporation

BOIL 60-90 minutes

HOPS:
.9 oz = 26 g, Progress, ≈6.3% AA, 60 minutes
.9 oz = 26 g, Bramling Cross, ≈6.5% AA, 30 minutes
.5 oz = 15 g, Fuggles, ≈5% AA, at flame-out, steep until cooled
.5 oz = 15 g, Goldings, ≈5% AA, at flame-out, steep until cooled

afterwards, STEEP all hops awhile before chilling, transfer to fermentor, aerate, then pitch.

YEAST:
Harvey's proprietary dual-strain, top-cropped and repitched for over 50 years, possibly available as BrewLab Sussex 1, also used by nearby micros such as Rectory

STATS: (assuming ≈75% mash efficiency and 76% yeast attenuation)
OG: 1041
FG: 1010
ABV: 4.0%
IBU: 35
COLOUR: 9°SRM/18°EBC, light amber

Author:

Nebula Brewing

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 1.26

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: co2

Priming Amount: 9.15 psi

Creation Date: 10/15/2019 1:28 AM

Notes: Brewed on October 19, 2019.

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/14/2015 7:43 AM

Notes:

Author:

Bill Gagnon

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 70

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: 3/9/2011 7:22 PM

Notes: Great Divide-Old Ruffian Clone from BYO magazine (2007)

Author:

treborpell

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.5

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: 10/29/2016 5:05 PM

Notes:

Author:

Killy813

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.115

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Dextrose

Priming Amount: 4

Creation Date: 5/11/2017 7:54 PM

Notes: check manufacturing date of yeast. each day .7% die
- maybe need two packets

10/17 - This beer won my local homebrew competition. Placing 1st overall.
Follow it on Untapped - Impawster Coffee Stout