Homebrew Beer Recipes | Page 1455 | Browse 310,000+ at Brewer's Friend

Author:

Jarrod

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 71

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: Kegging

Priming Amount: N/A

Creation Date: 9/19/2016 6:37 PM

Notes:

Author:

Boil Size: 5.6 Gallons

Boil Time: 30

Boil Gravity: 1.063

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: 95.45 psi

Creation Date: 11/10/2022 3:57 AM

Notes:
CHECK FOR STRIKE TEMP ON BREW DAY https://biabcalculator.com/

WATER ADJUSTMENTS BEFORE HEATING
Target pH is 5.3 pre boil - Actual pH is 5.34

Temp was 164 for mash in. Target was 155. Mashed at 153.

Take a post boil gravity reading and cool wort.

Take pH reading as it chills.
Add Lactic acid (2ml) to adjust pH to ~ 5.1 - 4.9
Add whirlpool hops at ~160*. Steep for 15 min.
Drop to 70 and transfer to keg for pitching
Pitch at 65 and free rise to 68 for 72 hours
Day 3 raise to 70 for 48 hours
Day 5 drop to 50
Day 6 take gravity reading
Day 7 Transfer to dry hop keg and dry hop for 48 hours @ 55*
Rouse hops every few hours
Day 9 drop temp to 35
Day 10 transfer to serving keg
Day 21 put on 11psi co2

Author:

RxBeers

Boil Size: 7.8 Gallons

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/8/2020 5:37 AM

Notes: Based on Bertus Brewery Blog's Pliny Recipe:
https://www.bertusbrewery.com/2015/10/pliny-elder-40.html

Mash @ 154F

Fermentation:
Pitch: 65F
Max: 68F

Day 1: Temp 65F
Day 4: Dry Hop 1 @ 66F
Day 6: Temp @68F
Day 8: Dry Hop 2 @ 60F
Day 12: Cold Crash @ 34F & hook up carb stone
Day 17: Keg

Cold Crash @34F on Day 12 and Carb stone

Keg Day 17

Author:

Darby Rose Brewing

Boil Size: 7 Gallons

Boil Time: 30

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/9/2018 1:19 AM

Notes: Add 0.1 grams per gallon Calcium Chloride to strike and sparge water

Author:

SchuBrew

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 13.2

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/13/2018 6:19 PM

Notes:

Author:

Exit 12 Brewery

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 64

Mash Thickness: 1.25

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: 1/22/2018 4:50 PM

Notes: 3.19.18 -- The "German Wheat Malt" = German Pale Wheat - Weyermanning Malt.

The "Belgian - Caramel Pils" = Dingemans Cara 8 (Carapils)

The "Belgian Munich" = Dingemans Munich Malt

3.23.18 -- Brew Day // Started 11AM, Finished 5PM //
Using 10 gallons of water, not what the calculator suggests (8.58). 4 gallons strike water, 6 gallons sparge water.

Grain Mill set to approx .0350 to crush grain.

Added chemicals to strike water at approx 90 degrees. Condensation on the hot liquor tank for some reason, possible leak in pot?

11:30am -- CONDENSATION HAS SUBSIDED ON POT. Possibly no leak.

Mash In: Going to change from 165 degrees to 160 degrees on the strike water. **Put water in first, then grain.**
Mash Temp: approx 145 degrees @ 75 minute mash.
Mash: Yield = approx 2.25, def over 2 gallons, vorlauffed *3* times, grain bed temperature 135 degrees, sparge water 171.7 degrees = 160 degree sparge for 30 mins.

*Experienced stuck sparge, simple clearing of the bazooka screen twice fixed it, ended up with approx. 1.5 gallons that doesn't fit in the brew kettle*
Followed hop schedule.
Added rinds of 3 large oranges that were cleaned and frozen overnight.
Pitched yeast @ 70 degrees, approx 5 1/2 (5.65) yield.

4/1/18
Beer smells like bananas & bubble gum, which is phenomenal. 9 days in and the orange peels seem to be holding up, no sign of rotting.

I removed the trub from the bottom using the glass mason jar. I sanitized the jar & returned it back to the beer. Airlock had stopped but now seems to have begun again, could be air in the carboy.

OG: 1.060
BE: 64% (58% brewhouse = 1.054)
FG: 1.010 (Was supposed to be 1.011)
ABV: 6.56% (Was supposed to be 6.43-6.47)

4/7/18
Kegged 5 gallons, added 1/2TSP of gelatin to 3/4c of 157 degree water.
Keg set at approx 22PSI at approx. 6:30p

Author:

garrickvanburen

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1

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: 2/25/2017 8:18 PM

Notes:

Author:

a1snead

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/29/2016 7:44 PM

Notes:

Author:

JEG-no

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

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: 11/20/2016 10:58 AM

Notes:

Author:

zbeeblebroxxx

Boil Size: 25 Litres

Boil Time: 75

Boil Gravity: 1.052

Efficiency: 69

Mash Thickness: 2.65

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: 11/5/2016 1:29 PM

Notes: Source: https://byo.com/mead/item/2808-hop-stands
->Over the Topper DIPA

"Mash at 155 °F (68 °C) for 40 minutes. Sparge enough to collect roughly 7.5 gallons (28 L) in your kettle to achieve 6.5 gallons (25 L) at knockout.

Boil for a grand total of 75 minutes.

Just after knockout toss in the first set of knockout hops and begin the whirlpool process. You can either run your pump for 10 minutes or you can stir for a minute and then let spin down and settle. After 30 minutes have gone past after knockout, reduce wort temperature to 170 °F (77 °C) and then add the second set of hops to the hop stand and once again whirlpool. After 15 more minutes have passed, begin final cooling process.

The goal is to get at least 5.5 gallons (21 L) into your fermenter to compensate for the loss of wort which will occur during dry hopping. Make sure your primary fermenter has enough headspace to accommodate that much wort plus a large kräusen.

Pitch a healthy dose of yeast when wort hits 65 °F (18 °C).

After final gravity has been achieved, add a clarifying agent such as polyclar. Allow three days for clarifying agent to work, then add first set of dry hops to primary fermenter. After 7 days, rack beer off dry hops & yeast cake either into a keg or secondary fermenter. Try to purge with carbon dioxide if available to you. Add second round of dry hops and wait 5 days. Bottle or begin carbonation process."

Author:

Wien's BBQ and Brews

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 40

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: 12/11/2012 6:44 PM

Notes: Put in keg, tasted after 2 weeks at 12 psi. Great taste, the dark carmel grains and the the slight chocolate flavor really work well with the heavy citrus flavor from the hops. turned out great. the only problem i had was mine didn't ferment out all the way. stopped at 1.020, not sure what happened, tried to bring up the ferm temp hoping it would finish out, but it didn't. still tastes great.

Author:

mike v

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: forced

Priming Amount: 2.3

Creation Date: 7/17/2016 2:58 PM

Notes: 2 pkgs wyeast 1056

Author:

Wayne

Boil Size: 9.5 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/15/2016 3:54 PM

Notes:

Author:

The Blind Bard

Boil Size: 12 Gallons

Boil Time: 90

Boil Gravity: 1.069

Efficiency: 70

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/3/2016 3:58 PM

Notes:

Author:

NewfDrool

Boil Size: 14.9 Gallons

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 80

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: 8/25/2015 4:23 AM

Notes: DIPA version of furnado, a late hopped pale ale.

Lots, and I mean LOTS 'o hops. Got to use up the 10 oz of simcoe and mosaic somehow...

Pitch at 64, ferment at 64 for 2 days.
65 for 2 days, then duration at 67.

Author:

Boil Size: 63 Litres

Boil Time: 60

Boil Gravity: 1.048

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: 8/7/2015 7:42 PM

Notes:

Author:

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/9/2015 5:28 AM

Notes:

Author:

Percent42

Boil Size: 9 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/2/2014 3:17 PM

Notes: Satus is actually Topaz. not in the system so I had to add. I would increase the calcium a bit.

Author:

KyleChepla

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/28/2013 7:19 PM

Notes: Toasted 2 row in the ingredients is actually home toasted Pilsner malt. Toasted for 45 minutes at 375 deg F.

Brown sugar added with the 20 min hop addition.