Homebrew Beer Recipes | Page 1447 | Browse 300,000+ at Brewer's Friend

Author:

ParanoidAndroid

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/27/2016 4:30 PM

Notes: Estimated Mash pH of 5.4
Actual Mash pH ended up 5.58

Preboil gravity = 1.061
Ending Gravity = 1.074

Preboil Volume = 4.6 Gal
Into Fermenter = 3.5 Gal (Dumped All)

Missed the FWH so adjusted the amount of Mt. Hood FWH to match the IBUs at 55 minutes.

Vitality starter of 2 packs yeast (both ~50% viable). 500-600 mL for 4 hours prior.
Cold crashed to 38 degrees then fined with gelatin for 3 days. Kegged and carbed for 3 days before serving.

Started @ 63-64 degress, ramped towards end of ferm to 68-69, then rested at 70 degrees for a week or so.

Also used wyeast nutrient to add zinc (and other stuff) to wort. Thought lack of zinc might be a potential cause of acetaldehyde (green apple).

Grain Absorption = 0.11 Gal/lb
Boiloff ~ 1.0 gal/hr
Grist Ratio = 2.13 qt/lb
Wort Shrinkage ~ 2.8%

Mash went to top of pot and spilled over a bit. Reduce future batches to 3.25 gallons.

TO DO NEXT TIME:

-Start heating wort while draining to lock in enzymes as opposed to mash out. Letting the wort cool changes enzyme composition.
-Try and get a filter for going into fermenter
-Use a grate to drain grain
-Try CaCl2, Gypsum, Epson Salt in bud light to see what I prefer
-Grind grain night before

Author:

dan tobin

Boil Size: 15 Gallons

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 60

Mash Thickness: 1

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: 9/28/2018 7:06 PM

Notes: 3 yeast starters, 2 five gallon carboys;
Mash 152 degrees; 10 gal H2O; 60 min; Wheat and Oats added to mash.
Recirculate for 10 min; First wort hops added to kettle just before lautering begins; Gravity: 1.062/1.058 refract/hydrom
Aroma hops added at flameout; Gravity at flameout: 1.075; stir gently to 180 degrees
Hopback hops are acutally Hopstand; Cool down to 160 degrees and let stand for 20 minutes
Dry Hops: 3 portions: 1st after 2 days of active fermentation; after 2 days, remove and add 2nd portion; after 2 days (day 6) rack to secondary, add 3rd portion; after 2 days, remove hops, rack 2 or 3 more times to clarify.

Author:

BrewFabInd.

Boil Size: 145 Gallons

Boil Time: 60

Boil Gravity: 1.005

Efficiency: 72

Mash Thickness: 1.25

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: 8/29/2018 6:45 PM

Notes:

Author:

KevBeer

Boil Size: 48 Litres

Boil Time: 45

Boil Gravity: 1.063

Efficiency: 76

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/19/2018 7:28 PM

Notes: All grain method for Braumeister 20l, efficiency 73/75 %
Total Water: 38l

Ontario Peaches, well mashed (liquide) added after boilling st 80c.

Aerate the wort with pure oxygen 90 sec.

Résultats:
Smal problème with hops dust Still un the botom if the keg... Will try to let hops inflate in a bit of cold boiled water before dry hops...

Author:

Genus Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/15/2017 7:37 PM

Notes:

Author:

Brew Camp

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

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: 5/31/2017 8:28 PM

Notes: 1. In your kettle, heat 3 gallons of water to 155 F
2. Carefully add your Dry Malt Extract (DME), stirring to avoid clumps
3. Bring your wort (malt liquid) to a boil
4. When the wort is at full boil, start a 60 minute timer and add 2oz Tettnang hops to the boil
5. After 60 minutes, turn off heat and cool (in sink or otherwise)
6. Pour 2.5 gallons cold water into your fermentation vessel, add hot wort and cool until about 70 F
7. Use your hydrometer to find your original gravity and record
8. Pitch your yeast and place airlock (and lid) on your fermentation vessel.
9. When signs of fermentation cease, after at least 14 days, rack your beer into your bottling bucket.
10. Add 5 oz priming sugar to 1 cup water and bring to a simmer. Allow to cool some, then add to bottling bucket. Stir gently with sanitized bottling wand.
11. Fill bottles and cap.
12. Store bottles at room temperature for 14 days.
13. Refrigerate overnight
14. Enjoy!!!

Author:

Scipion

Boil Size: 17 Litres

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/28/2016 3:45 AM

Notes: 1 c à thé de Irish Moss ajouté

ATTENTION: Un sachet de levure à Ale T-58 en sus de la S33 le lendemain du premier ensemencement (à la S33) car le moût -après 24 heures- avait des odeurs suspectes (un peu oeuf pourris).
Donc 2 levures ont été utilisées concuremment.

110 de sucre ajouté à l'embouteillage.

Approx 17 litres de moût à bouillis.

Densité initiale (après ajout de 3 litres d'eau glacée dans le 5 gal.): 1,060
ou 6,56 % ABV !!

Houblon Simcoe laissé 20 min aAVANT la fin de l'ébullition.

Ajouter 90 g de sucre à l'embouteillage (pour 13 litres)

Author:

Back of the Passage Brewery

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/13/2016 11:03 PM

Notes: ENTIRE BATCH LOST. Turned in to bottle bombs, all bottles disposed of.
- 70 C strike temp.
- Dark grains added with 20 min left in mash (66 C).
- Used hop spider for first time.
- Forgot whirlfoc tab.
- Yeast re-hydrated and pitched at 20.5 C (1 packet), water for re-hydration may have been too hot.
- Fermenter set to 19 C.
- Volume was just on 20L from a 30L start.
- OG 1052 an 18.5 C (1053 predicted)
- Steeped tea bags in 500ml cold water (11 spearmint & 3 peppermint) strained after 3 hrs and flash boiled then added to fermenter @ 8 days SG 1022 (30/5/16)
- 1/6/16 (10 days) SG 1022 - no mint aroma but a mild mint finish,
Increased fermenter temp to 21C to try and drop SG.
- 4/6/16 (13 days) SG 1020 - no mint aroma but a mild mint finish.
- 5/6/16 Bottled using drops - FG 1020 (ABV - 4.7%)
- Bottles marked (CM+) have a cocao nib added at bottling.

Author:

BEERngineer

Boil Size: 38.3 Litres

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 70

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: 4/21/2016 2:27 AM

Notes:

Author:

Snortmus123

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.087

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/21/2016 8:59 PM

Notes:

Author:

hoppyhed

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: Dextrose

Priming Amount: N/A

Creation Date: 1/17/2013 6:45 AM

Notes: Notes:
Ferment at 66 degrees
Raise to 68 for 3 days

Then raise it 1 degree a day until you get to 72. You will reach 72 degrees after one week. However on the 3rd day, at the end of the third day you need to add the dry hops and keep them on the beer for 10 days.

After those 10 days are up. It will have fermented for 14 days (two weeks)and will be ready to be bottled. We shall remove dry hops and auto siphon the bucket using a fine mesh hop bag on it to strain out any trub. Add priming sugar into the bottling bucket and bottle.
*******************************
This is meant to be a really really HOPPY brown ale. I hate brown ales so I'm hoping this is something more along the lines of DFH's Indian Brown Ale or maybe Grand Teton's Bitch Creek. I've never done a brown before so this will be a learning experience.

Some of the core parts of the grain bill were taken from a podcast on Brown Ales I heard.

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.131

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/19/2016 7:06 PM

Notes:

Author:

Jimbo!

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.102

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: 1/17/2016 12:49 AM

Notes:

Author:

BrewdForce

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.082

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/28/2015 6:07 PM

Notes: Schwartzbier style as an ale with grains mashed in biab(boil in a bag). Mashed in at 160 & held to 150F for an hour. I was going to dry hop with one ounce Columbus 15, but am holding off for now. I may just end up with a black IPA though.

Author:

Bumpster

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/30/2015 3:46 AM

Notes: On brew day freeze 3 pounds of whole fresh cranberries and 3 navel oranges. 1 to 2 weeks prior to targeted bottling/kegging day, remove fruit from freezer and thaw. Zest and peel 3 oranges. Add 3 lbs cranberries, 3 orange zest, 2 orange centers, and a little water to a stock pot and heat on the stove to 160F and mash gently. Hold at 160 for 10 min, then cool to room temp. Place orange/cranberry mash into sanitized secondary fermenter then rack beer from primary on top and return secondary to fermentation chamber at 70F for 7 days.

Author:

board23

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.087

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 74 ° F

Priming Method: White Table Sugar

Priming Amount: 5 Oz

Creation Date: 9/27/2015 5:19 AM

Notes: Final Gravity at Bottling:

CO2: 2.3 CO2, 5 oz of Table Sugar

Author:

kimthuen

Boil Size: 15 Litres

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/14/2015 10:06 AM

Notes:

Author:

Smash café

Boil Size: 25.3 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/7/2015 12:44 AM

Notes:

Author:

dbrowning

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.05

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: 3/23/2015 12:25 AM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.106

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/12/2015 8:00 PM

Notes: Heat 3.5 gal of water to 150F. Place grains into muslin bag and steep for 30 min. Remove bad after 30 min and lightly squeeze the bag. Bring the wort to a boil. Boil for 60 min. Begin hopping with 30 min left in the boil. Use the above rates for hopping. When there is 15 min left in the boil, add the 7lbs of dry malt extract. After all additions are done, chill your wort. Place 2 gallons of water in the fridge to chill. Add this to your fermentor after you have cooled the wort. when everything has cooled to 74 degrees, sprinkle your yeast on top. After fermentation has ended, add 1 oz of Citra hops for 4 days before bottling.