Homebrew Beer Recipes | Page 1373 | Browse 325,000+ at Brewer's Friend

Author:

Fraser

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 80

Mash Thickness: 3

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: 9/9/2016 7:39 AM

Notes: Fermentation Temp of 18C
Primary Fermentation 7 days
Secondary Fermentation 7 days
Total Fermentation period of 14 days with beer left on the yeast cake and not racked to a secondary fermenter.

Filtration to take place on transfer to keg after fermentation period has completed.

Author:

Airborneguy

Boil Size: 7.06 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/5/2023 11:06 PM

Notes:

Author:

Magistrate

Boil Size: 7.5 Gallons

Boil Time: 70

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: 30

Creation Date: 2/20/2023 5:53 PM

Notes: Split into 5G(Nottingham and dry hopped) and 2G(S-05) batches.

The S-05 turned out much better, a lot cleaner and balanced, I feel the Nottingham was competing with the hops.

Author:

NDB

Boil Size: 6 Gallons

Boil Time: 15

Boil Gravity: 1.068

Efficiency: 73

Mash Thickness: 1.3

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: 8/20/2022 1:29 PM

Notes: Original gravity: 1.075 (18.2ºP)
Final gravity: 1.018 (4.6ºP)
Alcohol by volume: 7.5 %
IBU: 10

Malts:
4.9 kg Pilsner malt (75 % of malt)
1.6 kg wood smoked malt (25 %)
10–12 liters of juniper branches, or 2–4 liters of spruce or fir tips
20–40 g of medium-alpha hops for 10 IBU (hop tea)
Kveik or ale yeast

Make an infusion from the juniper branches, spruce tips or fir tips with enough water for the mash. Let the branches or tips infuse for 2–3 hours. Before mashing in, heat the infusion high enough to arrive at a mash temperature of 66–68°C (151–154°F). Keep the mash at this temperature for 45 minutes.

Once you have mashed in, add more hot water onto the spent branches or tips to make an infusion for sparging. At this point, prepare the hop tea: Boil the hops in a small amount of water for one hour, and then dump the whole tea into the mash. Use around one liter of water per 30 grams of hops (quart per ounce). Note: this method gives roughly half of the bitterness of a typical wort boil.

Raise the mash to 70–72°C (158–162°F), and hold at this temperature for half an hour. Then raise to 75–78°C (167–172°F) for the final 30 minutes. Begin lautering, and recirculate until the wort runs clear. Sparge with 75–78°C (167–172°F) juniper infusion until 20 liters is collected.

Author:

Dirty Dingo Brewing CO.

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 0.57 bar

Creation Date: 3/14/2021 12:56 AM

Notes:

Author:

schmidder

Boil Size: 315 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 85

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: 7/23/2020 6:28 PM

Notes:

Author:

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 75

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/21/2019 6:19 PM

Notes:

Author:

Boil Size: 58 Litres

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 80

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/24/2019 12:24 AM

Notes: Robobrew

Author:

rgerick44

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 82

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/26/2016 6:41 AM

Notes:

Author:

Lipnitz

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.108

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: 9/16/2016 1:35 PM

Notes:

Author:

High Strangeness Brewing

Boil Size: 6.4 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/1/2015 3:34 PM

Notes: 2nd Place, English Brown Ale, Bloatarian Open, 2015

Recipe changed 2016:
English Brown Ale---->American Brown Ale

Author:

vonwenger

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: N/A

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: 8/16/2016 7:11 PM

Notes: Brewed 8/20
Secondary 8/29
Ferment at 63 degrees
Split the whirlpool hops; adding half at flameout. The other half once down to 165F.
Dry Hop in Two stages - 4 days each, split the dry hops in half also. Add the first half to primary. Stage one 8/29. Short .5 centennial, switching 1.0, increasing Apollo by .5.

10 day fermentation (63-64F at first, then ramp up to 68-70F once fermenation slows.
8 day, 2 stage dryhop in primary at 68-70F.
Rack to secondary and 4 day cold condition in the secondary at roughly 39F (basically refrigeration).
Force carb and drink 3-4 days later, or bottle and drink 1.5 to 2 weeks after priming.

Original Plan 13.25 UK Pearl
.65 CaraMalt
1 corn sugar/dextrose

10ml syring HopShot@90 minutes
2.50 oz. Simcoe pellets @ 180 F Whirlpool
1.00 oz. Centennial pellets @ 180 F Whirlpool
0.75 oz. Columbus pellets @ 180 F Whirlpool
0.75 oz. Comet pellets @ 180 F Whirlpool
0.75 oz. Apollo pellets @ 180 F Whirlpool
1.50 oz. Simcoe pellets @ 8 day, Two-Stage Dry Hop
1.50 oz. Centennial pellets @ 8 day, Two-Stage Dry Hop
1.00 oz. Columbus pellets @ 8 day, Two-Stage Dry Hop
1.00 oz. Comet pellets @ 8 day, Two-Stage Dry Hop
0.75 oz. Apollo pellets @ 8 day, Two-Stage Dry Hop

So I took the brewery worksheet figures (referenced with the red circle), scaled them down, and plugged it into Greg Noonan's Vermont Pub & Brewery's Water Witch: https://byo.com/resources/brewwater

As you can see, the layout of this calculator looks incredibly similar to the snapshot of the brew sheet.

Here are the results for 6 gallons: (Keep in mind, the Alchemist reportedly uses "Plaster of Paris" instead of Gypsum. Also, homebrewer lactic acid is typically 88% strength vs. the 85% version shown here).

________________________________________

I supplied two different results (in color). Notice the difference when using Calcium Sulfate Anhydrous (Plaster of Paris) vs. Calcium Sulfate Dihydrate (Gypsum) that must be used to hit 750 mg/L.

The information when whittled down, lines up... 6 gallons, approx. 21.6 grams plaster of paris, 1.2, grams calcium chloride, and then adjust mash pH to 5.1-5.3 with lactic acid.

Author:

robertpowrie

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 72

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: Dextrose

Priming Amount: 5 grams/litre

Creation Date: 7/30/2016 2:44 PM

Notes:

Author:

MarcBrew

Boil Size: 7.37 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 72

Mash Thickness: 1.6

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: 5/23/2016 2:55 PM

Notes:

Author:

kcq101

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/13/2016 7:02 PM

Notes:

Author:

JefitoJeff

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.046

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: 3/7/2016 6:49 PM

Notes:

Author:

RustyParks

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 66.5

Mash Thickness: 1.23

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/6/2016 12:56 AM

Notes: 1/18/2016 Brew Day

6 gal of 170F water to Tun. Let cool to 165. Add 19.75 lb grain. Water drop to 148. Add some boiling water to raise to 152F. Mash for 1 hour.

Add 4 gal 180F water. Water drop to 166. After 15 min drain out make 7.5 gal total.

Boil for an hour adding hops as directed.

Cool using copper coil. Render 6 gal 0f 20.4 Brix or 1.085 SG wort.

1/30/2016 Gravity reading of 12.6 Brix
2/3/2016 Gravity Reading of 11.5 Brix
2/8/2016 Gravity reading of 10 Brix
2/8/2016 add 2 oz Simcoe in mesh tube to primary.

Author:

Soof

Boil Size: 230 Litres

Boil Time: 80

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/27/2015 4:01 AM

Notes:

Author:

Jake189

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/22/2015 4:26 PM

Notes: Carb to 2 to 2.5
Roasted the Oats at 300 for 30 min
Mashed for 1 hr

Author:

bilhelm96

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: Force Carbonate

Priming Amount: N/A

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

Notes: Underway – shift colors. American IPA with citrus aroma and up front taste plus a slight bready-ness from Maris Otter malt and a note of tartness from British Ale yeast.