Homebrew Beer Recipes | Page 1430 | Browse 320,000+ at Brewer's Friend

Author:

HKBrewcraft

Boil Size: 5 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 63

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/6/2016 4:54 AM

Notes:

Author:

Maltose Falcons

Boil Size: 7.11 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 70

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: 8/26/2021 4:54 AM

Notes: Oxygenated w/ O2 stone for 30 seconds before pitching.

Fermented at 44F for 24 days. Diacetyl rest for 2 days in mid-60sF. Lagered at 35F for 2 months

Mashing Instructions:
Dough in w/ 3 gallons of water for Protein Rest @ 131F for 20 minutes. Add 2 gallons at 160F to reach Beta Rest at 145F. Immediately pull approximately 1/3 of total in thick mash and heat to 158F and hold for 20 minutes. Heat that portion to a boil for 20 minutes, stirring constantly. Then add it back to the main mash to reach Alpha Rest at 158F. Immediately pull approximately 1/3 total in thick mash and heat to boiling for 20 minutes, stirring constantly. Then add back to main mash for mash out at 168F.

Author:

Scott23

Boil Size: 7.08 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

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: 5/25/2021 1:18 AM

Notes: Forced carb.
Lemon flavor - brewers best- in keg
Crystalized lemon- 12 grams- in keg

Author:

Genus Brewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: 1.25

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: 1/2/2020 8:00 PM

Notes:

Author:

jackpressure

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 75

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: 4/28/2019 3:28 PM

Notes: way too much victory all you can taste is the nutty flavour

Author:

Bklyn

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/6/2017 4:42 PM

Notes: Kölsch
(5 gallons/19 L, all-grain)
OG = 1.048 (11.9 °P)
FG = 1.009 (2.3 °P)
IBU= 25 SRM = 4 ABV = 5.1%

Ingredients
9.25 lb. (4.2 kg) Durst continental Pilsner malt (2 °L) or similar
0.5 lb. (227 g) Weyermann Vienna (4 °L)
5 AAU Hallertau pellet hops (1.25 oz./35 g at 4% alpha acids) (60 min.)
White Labs WLP029 (German Ale/Kölsch) or Wyeast 2565 (Kölsch) yeast

Step by Step
Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 149 °F (65 °C). Hold at 149 °F (65 °C) until enzymatic conversion is complete. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.6 L) and the gravity is 1.037 (9.3 °P).

The total wort boil time is 90 minutes, which helps reduce DMS levels in the beer. Add the bittering hops with 60 minutes remaining in the boil. Add Irish moss or other kettle finings with 15 minutes left in the boil. Chill the wort rapidly to 60 °F (16 °C), let the break material settle, rack to the fermenter and aerate thoroughly.

Use 2.5 liquid yeast packages or make a starter with fewer packages. Ferment at 60 °F (16 °C). Lager for at least four weeks before bottling or serving. When finished, carbonate the beer to approximately 2.5 volumes and serve at 50 °F (10 °C).

Author:

Gulating Tromsø

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/6/2017 11:28 AM

Notes: Meskes på angitt tid og temperatur.
Deretter økes temperaturen til 78 grader for videre sirkulering og utskylling.

Vørteren kokes i henhold til de angitte tidene på oppskriften.
Humlen tilsettes som beskrevet på posene.

Avkjøles til 25 grader før overføring til gjæringskar.

Anbefalt gjæringstempratur 20 grader .

Author:

Jan Erik Johansen

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 11 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/7/2017 2:22 PM

Notes:

Author:

padedze

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 77

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/4/2016 2:59 PM

Notes: Prepared a 500ml refresh starter with 70g of DME.
Added 13.5L of heated acidified strike water at 73C to mash tun for 66C infusion.
Added correct proportion of salts to the mash.
Mashed in and hit target temperature.
Refilled HLT and set HERMS to 69C. Took 30min to reach.
Turned on HERMS cycling slow to maintain mash at 66C for a further 30min.
After 60min of mash, increased HLT temperature to 79C whilst still cycling HERMS. This took 10min.
For 3min, sparged onto mash to build up head before starting vorlof.
Sparse & vorlof continued for 85min, when 30L of wort was collected in the BK.
Pre boil gravity = 9.5 bricks, 1.038 before adding sugar.
Added sugar.
Pre boil gravity = 12.9 bricks, 1.052 after adding sugar
Added correct proportion of salts to wort.
Boiled for 45min.
Added protofloc and yeast nutrient. Sanitized chiller.
At flameout added hops and whirlpools for 5min. Then dropped temp to 80C.
Continued to whirlpool for 20min then set up hopback.
Drained BK at 80C through hopback and plate chiller (slowly) to collect 21.5L of wort at 19C.
Took sample. OG = 15.1 bricks, 1.061. Spot on.
Pitched yeast then O2 wort at 1L/min for 90sec.
Put wort into fermenter fridge at 19.5 C.

wort in fermentor at 19.5C

Author:

SvendsenmedBjelland

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 72

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/28/2016 12:46 PM

Notes:

Author:

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 13.9

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/24/2015 10:00 AM

Notes:

Author:

Tommy K

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 70

Mash Thickness: 5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/2/2016 10:19 AM

Notes: OG 1070
FG 1010
7,9 %
flasket den 6/10-2016
23 liter

Author:

wolfie7873

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/3/2016 5:43 PM

Notes:

Author:

Boil Size: 9 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/6/2016 9:39 PM

Notes: Dry hoped in keg at 72 for 7 days, then cooled to 40 and left hops in serving keg. Very intense flavor, changes by the day. Columbus really coming threw at two weeks.

Author:

MeatballExpress

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: 1.0

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/10/2016 6:18 AM

Notes:

Author:

Colton

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/14/2016 9:38 PM

Notes: Step by Step
Mill grains and dough-in using RO water until a medium thickness mash is achieved. Treat mash with 1 tsp calcium chloride. Hold mash at 152 °F (67 °C) until conversion is complete. Sparge slowly with 170 °F (77 °C) RO water treated with 2 tsp phosphoric acid, collecting 6 gallons (22.7 L). Bring wort to a boil.

After the hot break, add the first charge of bittering hops. Boil for 60 additional minutes, adding the other hops per the hopping schedule. Allow the wort to rest for 5 minutes, then chill rapidly to 65 °F (18 °C). Rack to fermenter, leaving break material behind. Oxygenate, pitch the yeast, and ferment at 68 °F (20 °C). Fermentation should be done in less than a week, but don't rush it.

After the yeast has mostly settled, prepare a secondary fermenter (carboy). Blow in some CO2 to displace any oxygen, add the dry hops and rack the fermented beer on top of the dry hops, minimizing splashing. Leave the beer in contact with the hops for a week.

Rack to a keg and force carbonate, or rack to a bottling bucket, add priming sugar and bottle. Target a carbonation level of 2 to 2.5 volumes.

Variation: Add 0.5 lb (0.45 kg) Orange Blossom honey in the last 15 min of the boil.

Author:

Daniel Eriksson

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 79

Mash Thickness: 3

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: 10/22/2015 3:56 PM

Notes:

Author:

parker-hatchett

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 60

Mash Thickness: 1.5

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: 5/13/2015 7:08 AM

Notes: My first batch was really good. The Mosaic was very interesting against the Otter. With a smash the flavors are immensely discernible.

Mashed at 153 for 90 min.

Boiled for 60 min. Yield primary 5 gal.

OG = 1.064

Author:

monkeyhaiku

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/17/2015 9:19 PM

Notes:

Author:

recreation brewery

Boil Size: 13.5 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 68

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: 2/24/2015 2:14 AM

Notes: