Homebrew Beer Recipes | Page 1306 | Browse 305,000+ at Brewer's Friend

Author:

Oscar Oyola

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.118

Efficiency: 70

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: 1/14/2015 7:50 PM

Notes:

Author:

DCross

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 72

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: 2/25/2019 9:51 PM

Notes:

Author:

BKL

Boil Size: 4 Gallons

Boil Time: 90

Boil Gravity: 1.063

Efficiency: 68

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 48 ° F

Priming Method: sucrose

Priming Amount: 2.5 oz

Creation Date: 5/9/2017 4:46 AM

Notes:

Author:

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: 2.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18.5 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/23/2017 7:13 AM

Notes:

Author:

Wormwood ale

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.164

Efficiency: 25

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: 1/3/2017 6:14 PM

Notes:

Author:

angus fae edunburgh

Boil Size: 100 Litres

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 35

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: 12/17/2016 11:02 AM

Notes: Given that the malts do not provide much in the way of fermentable sugars when using the craft kitchen kit we may need to tweak the Malt Extract upwards to hit the target abv of 7-8% (20 KG used) based on the Stewart Brewing ready reckoner

Soft Candi Sugar used in the description instead of the Muscovado actually used in the recipe

Lactose Milk Sugar & Muscavado used at 10 minutes from end of boil

Spices added at 10 minutes before end of boil in muslin bag:
5 cinnamon sticks
15 cloves
1.15 tsp of ground cardoman
1.5 tsp ground nutmeg

Spices added 1 week before end:
batch 1: sterilised orange zest
batch 2: whisky soaked vanilla pod

Author:

shastic17@comcast.net

Boil Size: 23 Gallons

Boil Time: 60

Boil Gravity: 17.2

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/6/2016 2:12 AM

Notes:

Author:

mytdil6

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/9/2016 2:03 PM

Notes:

Author:

Boil Size: 4 Gallons

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/27/2016 4:50 PM

Notes: http://www.homebrewtalk.com/showthread.php?t=522636&page=9

http://blt.homenet.org/wordpress/?p=1288

http://www.bertusbrewery.com/2015/10/pliny-elder-40.html

https://www.reddit.com/r/Homebrewing/comments/3qudjg/the_actual_pliny_the_elder_recipe/?st=iufoco30&sh=1fdc5072

Author:

Tempe Closet Brewery

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 14.4

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/17/2016 4:21 AM

Notes:

Author:

richard_mcateer

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 74

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19.5 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/2/2016 3:23 PM

Notes: Allow primary fermentation to complete (~10 days), then dry hop for ~4-5 days, then cold crash/fine.

Author:

TheMeck76

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.062

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/6/2015 3:45 AM

Notes: Add grains to 3 gallons of water and sparge to 170 degrees. One hour boil with hop regimen. Add dextrose for last 30 minutes of boil. Add whirlfloc/Irish moss tablet during last 5 minutes of boil. Add 2 gallons of cold water to wort, post-boil, and cool to 70 degrees then pitch yeast. Transfer to secondary after 7-10 days, add dry hops, wait 5 days before adding second set of dry hops. Wait 5 days before bottling.

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

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: 8/22/2015 4:36 PM

Notes: Mash Pale & Munich Malts for 1 Hour.

Add other malts and mash for another Hour.

7 Days in the primary

30 Days Secondary.

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.069

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: 8/19/2015 3:28 PM

Notes:

Author:

Tollie Mitchell

Boil Size: 1.75 Gallons

Boil Time: 45

Boil Gravity: 1.059

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: 3/31/2016 4:57 PM

Notes: Not a high IBU but a decent BU/GU ratio and plenty of finishing hops.
Options: Use only C20 or C60.

Author:

LB2020

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/6/2016 6:51 PM

Notes:

Author:

B Reezy

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/13/2016 12:57 PM

Notes:

Author:

LSILAS

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.021

Efficiency: 35

Mash Thickness: 1.5

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: 7/3/2015 9:53 PM

Notes:

Author:

Milk The Funk

Boil Size: 9 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 76

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: 12/31/2018 8:21 PM

Notes:

The Milk The Funk Gose is an 8 gallon (8 gallons in the fermenter) recipe for a lemony, tart, and lightly salty beer that will quench any thirst on a summer's day. This recipe is an 8 gallon, no boil recipe, and is made for a system with 73% efficiency. Please adjust the recipe to fit your system.

No hops if possible. If hops have to be used for legal reasons (for commercial breweries, for example):

Golding (UK) 2 oz Mash 8 AAU

Steps:

1) 1-2 days before brewing make a 1 liter starter of 1.040 wort, and add your vial of WLP644. Let it sit at room temperature until use. Also make 1 liter of 1.040 wort, and pour OYL-605 into the starter. Incubate 24-48 hours at room temperature to increase the cell count.

2) Mash in at 145°f for 60 minutes; if hops have to be used, make sure to add the hops to the mash.

3) Sparge as normal.

4) Bring the wort to a boil, add salt and coriander, and then turn the heat off.

5)Adjust PH ~4.2 to limit growth Clostridium butyricum and other potential off-flavor bacteria. Not necessary, but this is a best practice suggestion. See How to Pre-Acidify for instructions. http://www.milkthefunk.com/wiki/SourWorting#Howto_Pre-Acidify

6) Chill the wort down to 95°f, and transfer to a CO2 purged carboy or keg. Add the 1 liter of OYL-605 Lactobacillus Blend starter. Allow it to sour for 24 hours. No external heating is required.

7)After the souring phase, pitch WLP644 Trois. You can aerate if you feel necessary. After 2 weeks a stable gravity should be reached.

8)Rack or transfer off as normal to bottles or a keg.

See also: http://www.milkthefunk.com/wiki/Gose