Homebrew Beer Recipes | Page 132 | Browse 320,000+ at Brewer's Friend

Author:

fcipriano@me.com

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.089

Efficiency: 27

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1

Primary Temp: 64 ° F

Priming Method: Dme

Priming Amount: .5 cup - 4 oz

Creation Date: 12/31/2013 4:42 PM

Notes: We brew this with a full boil volume of 5 gallons of spring water

1. Bring 5 gal. of water to 155 - 160 degrees and then steep 1 lb. of crystal 10L malt and 1 lb of 2-row malt for 25 minutes.
2. Bring pot to a boil and then turn off heat and add 6 lb. of Extra Pale DME and 6 lb. of Amber LME. Stir constantly and once dissolved, return heat.
=======================
60 minute boil
=======================
1. Add 1 oz. of Mosaic hops (pellets) and 3.5 oz. of Centennial hops (pellets) at 60 minutes.
2. Add 1 oz. of Magnum hops (pellets) at 45 minutes.
3. Add 1 oz. of Citra hops (whole leaf) and 1 oz. of Cascade hops (whole leaf) at 15 minutes.
4. Once 60 minute has completed, remove from stove and cool wort to 70 - 75 degrees. Take a hydrometer reading. Your target OG should be 1.089. Experience tells us that about 1 gallon of liquid will burn off, so you OG might be 1.11. Add 1 gallon of spring water and you should reach your target OG.
5. Pour into primary fermentator.
6. Aerate/Stir the wort.
7. Add yeast starter or enough yeast vials to hit target of 404 billion cells. Target attenuation should be 75% before you siphon into secondary fermentation. Aim for 9 to 11 days in primary fermentation. Be very prepared for blowoffs!
8. Siphon into secondary fermentater for 8 to 10 days. Take another gravity reading.
9. After secondary is complete, you are ready for bottling. We are aiming for 1.6 vols of CO2, so we will add 1/4 cup of dme into a saucepan with 2 and 1/2 cups of water and bring to a boil. Let mixture cool and then pour into a bottling bucket.
10. Siphon beer from secondary fermentator into bottling bucket.
11. Pour into bottles.
12. Let bottles sit at room temp for 10 days. Next, move bottles into fridge and let them sit for 10 days.
13. Enjoy.

Author:

NTexBrewer

Boil Size: 6.4 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/11/2014 3:30 PM

Notes: Use 2 packs of 34/70

Author:

DWilly33

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 80

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: 3/18/2017 3:41 PM

Notes:

Author:

geohound

Boil Size: 7 Gallons

Boil Time: 60

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: 7/8/2012 11:49 AM

Notes: USE BLOW OFF TUBE!

Author:

MKJ

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 75

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: 10/1/2016 7:30 PM

Notes:

Author:

Ben Golding

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.093

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: 4/26/2015 6:34 AM

Notes:

Author:

Dana Cordes

Boil Size: 7.5 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: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/24/2012 10:59 PM

Notes:

Author:

BrouHaHa

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 65

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: 2/14/2019 5:32 PM

Notes:

Author:

ptrain

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 65

Mash Thickness: 3.2

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: 8/1/2018 9:31 AM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/7/2018 6:13 PM

Notes:

Author:

El Día de la Cerveza

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: 0.81 bar

Creation Date: 2/7/2021 7:37 PM

Notes: Hola Cerveceros!!

Os dejo el link a la video-Receta paso a paso en nuestro canal youtube, el video complementa con comentarios para que la podáis hacer igual que la he hecho yo:

https://youtu.be/Dbfv7W0AMp8

Para la tasa de inoculación de la levadura utilicé la calculadora que esta en la pagina de Lallemand y la verdad es que me fue fantastico.

No dejeis de hacer esta receta: es ESPECTACULAR. Las cervezas tradicionales con una buena receta y bien ejecutadas son siempre garantia de éxito. En este caso esta es una muy buena receta...solo falta que la ejecuteis bien :-)

Las adiciones de sales se deben realizar a toda el agua que vayamos a emplear, en la receta aparecen solo como adición al Mash, pero las adiciones de sales son a TODA el agua. No se como cambiar esta opción en Brewers Friend. Si utilizamos otra agua que no sea el Agua de Bronchales, deberemos hacer de nuevo los calculos. En cualquier caso recomiendo revisar todos los calculos de nuevo aunque utileceis todo como aparece en la receta.

Salud y si la haceis disfrutadla!

Author:

bigblue

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 76

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/4/2016 2:40 PM

Notes:
*당화후 30분 보일링하고 사워링후 30분분 보일링 한다

*발효전 비중 1.047

Author:

SuperiorBrew

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/4/2014 5:23 PM

Notes: Brew day 05 Dec. 2014.

Cereal mash with 20% pale malt for un-malted wheat, added to main mash. Zest of 1/2 cutie added at flame-out and flesh of 1 cutie along with a bit of zest added at 4 days into ferment (Tuesday 09 December). 2 grams Mangrove Jack hefeweizen dry yeast for ferment, temperature 60F for first 3.5 days, then 71F for 3 days followed by return to 60F. Bottled Friday 19 December into (2) 550ML bottles and (6) 12 oz bottles for yield of approx. 108 oz. Primed 12 oz bottles with 2.9 gr. table sugar, 550 mL with 4.5 gr. for CO2 volume target of 3.4.

Wheat gelatinization temperature 136-147F.

Single sparge of grains with 1 gallon 170F water.

End of mash BRIX: 10.9
End of boil BRIX: 16 ( 3 quarts )
After topping up with 32 oz cold water to one gallon mark, BRIX: 12.5 (1.048-1.050 SG depending on source).

With following procedure efficiency was much improved vs previous recipes including unmalted wheat. From BeerSmith:

The process for performing the cereal mash phase is as follows:

Mill or grind your cereal adjuncts down into a fine grist – ideally smaller than your milled barley grains. Add about 20% of your total malted barley grains (i.e. Pale or Pilsner malt) to the cereal adjuncts. This malted barley will provide the enzymes needed to aid in converting and breaking down the sugars, as many cereal adjuncts don’t have sufficient enzymes by themselves.
Next add hot water at the rate of 2-3 quarts/lb (4-6 l/kg) to produce a fairly thin mash. This is a simple infusion, but you want to target the gelatinizing temperature ranges listed above depending on your adjunct. So if you are working with raw oats, for example, you need to be in the 127-138 F (53-59 C) range. Hold the gelatinization temperature ranfe for 20 minutes.
Slowly raise the temperature of the cereal mash up to a gentle boil and hold it for 20-30 minutes. As you do this the mash will go from a grainy mixture to a pretty sloppy gelatin mess that should coat the back of your spoon. When you reach the liquid goo phase, the cereal mash is good to go!
Finally add the gooey mixture into your main mash. If you are working directly with the hot liquid, you can often use a decoction calculator to figure out how high your starting mash temperature needs to be when adding the boiling cereal mash to hit your desired sugar conversion range – which is usually between 148-156 F (64-66 C). The other option is to use cold water to bring your cereal mash down to the target temperature before adding it to the main mash. After that you continue your conversion phase and sparge as you would with any regular all grain mash.

Author:

Guido

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 74

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: corn sugar

Priming Amount: 3/4 c

Creation Date: 11/27/2013 2:59 PM

Notes: Brewed: 15 Dec 13
O.G: 1.046
Lager: 19 Dec (47 deg F)
2nd Stage: 25 Dec
Lager: 14 Jan (43 deg F)
Bottled: 2 Mar
F.G: 1.008

Author:

JDW795

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.084

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: 11/14/2015 4:02 AM

Notes:

Author:

Trekker23

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: Dextrose

Priming Amount: N/A

Creation Date: 3/12/2015 4:30 AM

Notes:

Author:

Cavebrewer

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/6/2014 6:20 PM

Notes: 1lb Corn Sugar added at 10 minutes left in boil.

Author:

Lee Ritter

Boil Size: 8.25 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: 1.45

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/4/2016 3:53 AM

Notes: FWH after mash

Author:

Jimbo64

Boil Size: 6 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: 2/19/2012 7:43 PM

Notes: See description in my brew blog. Really nice darker Rye kicked IPA. One of my brew friends went nuts over this one :)

Nope no 60 min hop boil. Im going more and more to hop blast method, get the IBU you want with 15 min or less additions, preserves more hop flavor, and does not take much more hops at all.

http://jimsbrews.blogspot.com/

Cheers,

Jim