Homebrew Beer Recipes | Page 1430 | Browse 315,000+ at Brewer's Friend

Author:

ran soaen

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 65

Mash Thickness: 2.9

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: 2/16/2017 6:57 PM

Notes:

Author:

coloneldom

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/24/2020 3:13 AM

Notes:

Author:

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: 170.4 g

Creation Date: 12/28/2019 9:17 AM

Notes:

Author:

Divvy9

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 82

Mash Thickness: 1.75

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: 6/19/2019 7:30 PM

Notes: Mash at 156°F (69°C) for one hour, adjusting pH to 5.2 with citric acid if necessary. Mash out at 168°F (76°C). Fly sparge at 168-170°F (76-77°C). Don’t use Whirlfloc or Irish moss in the boil. Chill to 108°F (42°C) and add whirlpool hops, stirring or whirlpooling to keep hops in suspension for 60 minutes. Chill to 70°F (21°C) and pitch dry yeast blend; do not pitch more WB-06 and T-58 than specified, as they will dominate the clean base strain. There is no need to hydrate the dry yeast prior to pitching and no need to aerate or oxygenate the wort. After 24 hours, lower fermentation temperature gradually to 64°F (18°C) over a 60-hour period, let fermentation run at 64° F for 4-5 days depending on yeast activity, and then add the dry hops to primary and ferment to completion (usually about 2 days). Take care to minimize oxygen uptake at all times after fermentation. Cold crash to 32°F (0°C) for 2 days, then closed-transfer to a keg and force carbonate.

Author:

Jim2281

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.061

Efficiency: 35

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: sugar

Priming Amount: 5

Creation Date: 12/29/2018 9:26 PM

Notes:

Author:

Brad H

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 80

Mash Thickness: 3.5

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: 10/18/2018 1:43 PM

Notes: This is a simple SMASH Pale Ale using Joe White Australian 2-row pale malt @ Cascade hops

Author:

Boil Size: 0.5 Gallons

Boil Time: 30

Boil Gravity: 1.209

Efficiency: 62

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/7/2018 7:54 PM

Notes:

Author:

PHB2234

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/5/2017 12:26 AM

Notes: Brewed 8-8-2017
Oxygentated wort for 60 sec. 3x after yeast was pitched.
Fermented cool (65 F) for first 3 days. Very vigorous fermentation, blow off tube required!
Added invert sugar syrup to primary on third day and moved carboy to garage ambient. Remaining fermentation took place at ~75 F. Total fermentation time 16 days.
Actual starting gravity (estimated, due to late sugar addition) 1.073
Actual final gravity 1.012
Racked to secondary 8-26-2017

Author:

jsertel

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 2.5

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: 4/22/2017 1:53 PM

Notes:

Author:

Backalley Brewhouse

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 78

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/13/2017 9:46 PM

Notes:

Author:

states02

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.067

Efficiency: 70

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: 10/23/2013 5:26 PM

Notes: Make a starter 24 hrs before brewing. London esb curdled like cottage cheese, it is not infected it is normal. Had a great fermentation. Please let me know if you brew this recipe. I would love each some feedback. Also I went higher than normal for grains cause I wanted a big beer. The brewing manager at fullers gave me these percentages. Thy were nice enough to respond to my inquiry.

Author:

Jeremiah White

Boil Size: 9.6 Gallons

Boil Time: 150

Boil Gravity: 1.036

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/8/2016 9:32 PM

Notes:

Author:

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 3.17

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/14/2016 9:15 PM

Notes:

Author:

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 68

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/14/2015 4:11 PM

Notes: Vision:

Getting to know: Maris Otter, a new yeast like wlp013, and... chinook.

2 to 1 chinook to citra with magnum or warrior bittering...

Do it! check to make sure the hops are hop union before ordering from bootlegger

call ahead to choppe for grains and yeast! or see when Amelie is next out to Mou...

Over 14 lbs of grain and just shy of a pound of hops... niiiice.

acceptable yeasts: 001, 007, 041, 090, or 002 in a pinch.

really liking the 090 in el profesor... stick with it.

dropping the victory from Monstrous to get a better idea of MO flavour... apparently Maris Otter has "built in" nutty notes.

Author:

tbridge

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

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: 8/27/2015 1:41 AM

Notes:

Author:

RobO

Boil Size: 3.7 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/18/2015 11:39 PM

Notes: From BYO

Original recipe didn't include dextrose. I added it because I'm not getting very good attenuation with Conan.

Author:

Rob Meyer

Boil Size: 5 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: 9/6/2012 4:23 AM

Notes: 2012/09/05

6:38 20 quarts tap water in brew kettle, 129*F
6:42 141*F
7:06 154.7*F, put grains in => 147*F
7:07 Hit 150.0*F, put on towel and wrapped with two blankets
8:07 Finished at 148.6*F, drained for 30 seconds and started to boil the first runnings (about 16 quarts @ 1063). Started to bring sparge water up to 170*F. Sparging created another 4 quarts @ 1040. Total runnings: 20 quarts @ 1055

Mash efficiency 75.99% (calculated by http://www.brewersfriend.com/brewhouse-efficiency/)

Gravity at 100% Efficiency: 1.072 - max
Gravity at 75% Efficiency: 1.054
10.54 * Efficiency: 75.99%
Points / Pound / Gallon (ppg): 27.8

8:47 Rolling boil started
9:02 0.9oz 10% AA Northern brewer in
9:42 0.5oz 10% AA Northern brewer in, immersion chiller in to steralize
9:48 0.5oz 10% AA Northern brewer in
9:50 Started immersion chilling with ice water

OG 1053

10:12 109*F, still immersion chilling
Got impatient and dumped entire brew kettle, including cold break and hop leaves that made it out of the bag into the fermenter. (Probably should have siphoned everything but it was quite late at this point.)

Placed fermenter in refrigerator at 58*F

2012/09/07 - Fermentation bubbling slowly
2012/09/09 - Fermentation barely bubbling, if at all
2012/09/18 - Fermentation has been done for a while I think. Should transfer it to keg soon.
2012/10/02 - Transferred to keg. FG 1.011.

Author:

Scribble

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

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: 3/20/2014 5:41 AM

Notes:

Author:

nateeb20

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

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: 1/9/2014 12:23 PM

Notes: Modified Grain bill:
12.5 German Pale Ale
0.75 Special B
0.75 American Red Wheat

Original Grain bill :
12.5 lb American - Pale 2-Row
1 lb American - Caramel / Crystal 120L
0.75 lb American - Red Wheat

Original hops:
Centennial

Replaced with:
Amarillo

POST BREW UPDATE :Mashed a little low @ 150-151. Came out a little dry.

POST BREW 8/8:
Mash @ 153 pre boil at 1.056. Forgot og... Calculated to be 1.067-1.069