Homebrew Beer Recipes | Page 1471 | Browse 325,000+ at Brewer's Friend

Author:

hoppyplace

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Dex

Priming Amount: N/A

Creation Date: 3/30/2016 9:02 PM

Notes:

Author:

esteveE

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 2.61

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: dextrose

Priming Amount: 147.4 g

Creation Date: 4/19/2022 11:01 AM

Notes: 0) Didn't find original Honey Malt and substituted with:
MALTA CARA HONEY Ref.: M095-500g-m

https://castlemalting.com/CastleMaltingMaltSpecification.asp?Command=SpecificationShow&SpecificationID=262&CropYear=2019&Language=English&FileType=HTML

1) Water prep:
- 36L of RO water in G40, add water agents: Gypsum, Lactic acid, Calcium Chloride Actual pH : 6.99 (RO water is 7.76)

- Separate 14L for sparge and put in Klerestein heater

2) Make sure plates and grain bin are in G40.
Heat water in G40 , 20L to 67ºC (pre heat it at 69C)

-- Need about 4 hours after this.

3) Add grain slowly, stirring, add recirculation and cover. 1h
pH at 10 min was 5.92. Adjusted with 9.5ml lactic acid to bring to 5.41 at minute 20.

4) Heat sparge water to 78ºC for effective 76ºC sparge

5) Lift grain basket and slowly add sparge water

6) Bring to a boil and do hop additions 60 min. Irish Moss, 15 min before ending the boil. Let it cool to 77C and Whirpool hop.

(Meassure pH at 20C) 5.78 OG 1.06

7) Transfer to clean fermenter through counterflow chiller, and Oxygenate

8) Pitch yeast after oxygenating

9) Ferment at 20C ( Brewbrain) Brewbrain is failing, producing very low readings too fast. After a while (probably high Kreusen) it went back to real readings.

--- Dry Hopping with Grainfather , sanitized exterior and hop container. Opening top lid.

10) Dry hop after 2 days of active fermentation (added 5g of dextrose with the hops to aid with O2 removal)

11) Dry hop once fermentation has reached near FG but still active (added 5g of dextrose and 1.5g of Ascorbic acid with the hops to aid with O2 removal)

Addition rate is around 50 mg/l (ppm) as long as the free SO2 is maintained at 30 mg/l (ppm). A

--
12) After 3 days ready to crash cold

13) Crash cold at 5-7ºC for a minimum of 3 days
14) Prime and bottle , flush bottles with CO2

1L is lost during the process
3.8L are put into the uKeg for force carbonation.

15L left to bottle at 0.75L per bottle should yield 20 bottles.

Prep for 22 bottles.

Per bottle.
Corn Sugar : 5.1 g x 22 = 112g
Ascorbic acid : 2g

Add dextrose, then water to achieve 440ml solution.
Bring to boil to sanitize.
Cool down a bit and add ascorbic acid.

Dose 20ml per bottle and let it cool down.

Fill bottle with spigot and flush with CO2. Cap each bottle just after.

Condition 1 week and check color for oxydation and carbonation.

Ingredients Codi SAP:
* 13954 CLORURO CALCICO 94-96%
* 10171 ACIDO LACTICO 80%
* 13468 ASCORBAT SODIC (SODIUM ASCORBATE)

Altres:
* Sulfato Cálcico (Gypsumm) - 141021 tienda cervezero
* 181021 Irish Moss - tienda cervezero
* Brouwland nutrivit Vinoferm
* Liquid yeast from Wyeat 1318 (had 1L professional)

Yeast:
https://1gsbtbpjf91wea213sb7o75m-wpengine.netdna-ssl.com/wp-content/uploads/2022/03/Technical-Data-Sheet-Professional-Brewing.pdf

1.2B cell per 1ml -> 0.52M cells / mL / °P -> 180 billion cells minimum

https://hazyandhoppy.com/how-to-properly-measure-and-adjust-mash-ph/

https://byo.com/article/the-power-of-ph/

https://byo.com/mr-wizard/setting-record-straight-mash-ph/

Author:

kcdesch@me.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 2.7

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: 3/19/2022 4:09 PM

Notes:

Author:

Genus Brewing

Boil Size: 38 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/6/2020 6:42 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/14/2018 4:09 AM

Notes:

Author:

AHarper

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/13/2018 5:13 PM

Notes:

Author:

Jerry Rolison

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 73

Mash Thickness: 1.33

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: 1/29/2018 3:30 PM

Notes:

Author:

llvtt

Boil Size: 7 Gallons

Boil Time: 120

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/18/2016 9:03 AM

Notes:

Author:

Slate Brew Co

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 80

Mash Thickness: 1.8

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: 11/28/2016 1:24 AM

Notes: Fun brew! Brewed on Walter's system.
Had to divide grain bill into two mash tuns (coolers)
Hit target OG.
Bitter hop was old columbus from 2012 but smelled amazing.
Rest of hops fresh 1 oz packets.
yielded 10 gal post boil instead of target 11 gal (no graduation marks on boil kettle)
Trevor Used 001
Walter Used safale 05.

Author:

brewmer

Boil Size: 33 Litres

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 73

Mash Thickness: 2.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: force carb

Priming Amount: N/A

Creation Date: 7/15/2016 2:13 PM

Notes:

Author:

Aley Ale

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.102

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: corn sugar

Priming Amount: 5 oz

Creation Date: 10/29/2013 3:05 AM

Notes:

Author:

VT_jlee

Boil Size: 6.25 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/8/2016 7:41 PM

Notes: Water adjustments: 4ml lactic acid, 6g gypsum, 2.5g Calc chloride, 1g epsom salt

Total Water Needed 6.85 Gallons
Strike Water Temp 158 Fahrenheit
Total Mash Volume 7.65 Gallons
PreBoil Wort 6.25 Gallons
PostBoil Wort 4.75 Gallons
Into Fermenter 4.50 Gallons

Notes from call with Imperial Yeast:
Invert can on brew day
Crack and off gas
Pour 25% out, and then swirl up the can for ~1min and dump in

Water profile suggestions: 75-125 PPM calcium, 150-175 PPM sulfate, 100-125 PPM chloride, 5-15 PPM magnesium, <20 PPM sodium, and <50 PPM carbonate

My profile: 101 ppm calcium, 158 ppm sulfate, 102 ppm chloride, 10 ppm magnesium, 30 ppm sodium, 0 ppm carbonate

Used 15mL hopshot for bittering instead of Columbus.

Author:

Dicky

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.049

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: 10/23/2015 5:26 PM

Notes: Brewed on 10-24-2015 at HBS "Hop & Hawg"
2 packs rehydrated S-04
OG - 1.064
FG - 1.011
Dry hopped on 11-04-15
Kegged -

Author:

phi

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.052

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: 8/7/2015 8:29 AM

Notes:

Author:

Antz

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

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: 4/8/2015 1:27 PM

Notes:

Author:

petebrewersone

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 84

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/8/2015 11:35 PM

Notes:

Author:

DavidHume

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 73 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/3/2015 5:44 AM

Notes: 3/14/15: Brew day.

Steeped specialty grains for 20 minutes in 2.5 gallons of distilled water, at 153-148ºF.

Added 3 gallons of distilled water, covered, and heated to a boil.

Added DME and LME, and 0.5 ounce German Tradition pellets. Boiled for 75 minutes. Added 1 tablet WhirlFloc with 15 minutes left in the boil.

Chilled to 65ºF using immersion chiller, let stand for 15 minutes, aerated for 40 seconds and added solid stopper. Gravity 1.054. Transported 25 miles in a car.

Aerated for another 40 seconds intermittently and pitched a smack pack of Roeselare, as well as the bottle dregs from Tilquin Oude (Gueuze Tilquin)², Lindemans Gueuze Cuvée René, and Allagash Midnight Brett.

Installed blowoff tube and left in closet to ferment at ambient temperature of 66ºF. Vigorous fermentation 24 hours later.

4/12/15: Added dregs from a bottle of Hanssens Artisanaal Oude Gueuze.

4/19/15: Racked to secondary and added 1 ounce of Burgundy-soaked oak cubes.

10/29/15: Pulled a sample. Gravity at 1.008. Smells of leather, cherry, mild funk. Flavor has a light, yogurty acidity, mild fruit and funk, and full mouthfeel.

Author:

Stevobrews10000

Boil Size: 26.5 Litres

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 70

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: 2/26/2015 11:08 AM

Notes:

Author:

MrRightWing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/17/2015 8:25 PM

Notes:

Author:

"Stino" Iacopelli

Boil Size: 5.85209 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 68

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: 5/7/2011 4:11 AM

Notes: Kept on pressure for the most part following kegging.
Was fighting cold ambient temperatures during mashing, which probably helped with the overshooting of the starting mash temperature.
Had trouble with cooling the wort because I couldn't get water through hoses. In the future, I will be storing my hose inside the house during the winter.

Entered into 2011 NHC: 37 (High score was 42, average 31.9)
Entered into 2011 Champion of the Pint: 37.5 BRONZE MEDAL