Homebrew Beer Recipes | Page 1495 | Browse 315,000+ at Brewer's Friend

Author:

Furry Horse Brewery

Boil Size: 4.7 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 64

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: 1/3/2018 10:24 PM

Notes:

Author:

Esqueje

Boil Size: 30.11 Litres

Boil Time: 70

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 3.14

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/31/2022 10:29 PM

Notes:

Author:

Chrispy76

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 12/5/2021 12:46 PM

Notes:

Author:

Maltose Falcons

Boil Size: 7.27 Gallons

Boil Time: 90

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: 8/31/2021 4:36 AM

Notes: Special Instructions / Notes:
Left to ferment outside in a plastic bucket for 4 weeks. 85 degrees for first 10 days.

Author:

ProbablySteve

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 1.455

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: sucrose

Priming Amount: 4.7 oz

Creation Date: 3/23/2021 2:23 PM

Notes:

Author:

JonoEarle

Boil Size: 16 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 60

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: 11/19/2019 9:10 PM

Notes: Dec 23 2019
11:30 18 gal heating
12:30 to cooler at 172-174 ... drops to 152-158
1:30 post recirc (7 monutes) 152-147

filled boil to 16gal 2:55
Reached boil at 2:40 but not rolling until 3:55
turned down to 10 at 3:05

Ferm #1Arstet Kveik Blend Niagar pufffy pack - no starter small ferm
Dec 25 9pm cryo mosaic (old bag), 2 reg mosaic
Dec 26 11pm 8oz citra, 4 mosaic, 2 lemon drop
FG 1.016 BW 1.014 Colour = appprox 6.25%

Ferm #2 Laerdal Lveik Niagara not puffy - no starter
both about 3 months old
dec 25 cryo simcoe 2 reg motueka
dec 26 8oz citra, 4 motueka
FG 1.020 BW 1.0146 Colour = appprox 5.9%

OG 1.066 BW 1.060 Colour

No pH stabilizer in mash.
Added calcium chloride 7g to boil
no irish moss

_____________________________

Adjunct addition notes:

* Lactose can be added at flameout. ***NOT HERE
* For the mango, plan to add after high kräusen. I buy frozen mango chunks, thaw at room temperature, and then blend into puree. ..6lbs ...**BUT NOT HERE
* Vanilla bean should be prepared in a tincture: split and scrape the bean(s), add to a small glass, and top with very small amount of vodka (enough to cover the scraped bean and filling). Add the vanilla bean tincture and coconut with the dry hops: I usually put them all together in a muslin bag. *** BUT NOT HERE
* Once fermentation is complete, cold crash for 24 hours and then package.

SPECIFICATIONS.. NOPE
Original Gravity: 1.094 ..nope
Final Gravity: 1.031 ..nope
ABV: 8.3%
IBU: 49
SRM: 8
Efficiency: 70%

Author:

Beer Tech - Norberto Pazos

Boil Size: 24 Litres

Boil Time: N/A

Boil Gravity: 1.077

Efficiency: 75

Mash Thickness: 2.8

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: 3/4/2019 12:38 AM

Notes: Mash: 1 hour
Bake in Oven, for thee / four hours.
Wort baked back to lauter tun, add hot water, rest 1/2 hour.
cool, pitch
hops boiled separately, in 500ml water

Author:

ToRiMaTe

Boil Size: 49 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

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: 5/23/2018 5:35 PM

Notes: https://www.panimonurkka.fi/tuote/chateau-acid/
Step by Step
Mill the grains, but be sure to keep the acidulated malt separate. Do not mill the rice hulls. Dough in all but the acidulated malt using 4.0 gallons (15 L) of water with a target mash holding temperature of 149 °F (65 °C). Hold the mash temperature for approximately 60 minutes or until the conversion is complete. Add the acidulated malt to the mash for an additional 45 minutes. Try to keep the temperature as close to original mash temperature as possible using an available heat source. Anything between 144–149 °F (62–65 °C) will work. Raise the temperature of the mash to 168 °F (76 °C) and begin sparging with 170 °F (77 °C) water until you collect 6.0 gallons (23 L) of wort in the kettle.

The total wort boiling time for this recipe is 60 minutes. At the onset of a full rolling boil, add your scheduled hop addition. When there are 15 minutes remaining in the boil, be sure to add your Irish moss or Whirlfloc® tablet to help with precipitation of the hot break. At 10 minutes remaining, add both the ground coriander seed and the salt.

Cool the wort to 68 °F (20 °C), transfer to your fermentation vessel and aerate the wort adequately. Add the contents of your yeast starter to the chilled wort. Ferment around 68 °F (20 °C) until the final gravity is reached, which should be in 5 to 7 days. Rack to a secondary vessel and allow the beer to mature another 5 to 7 days around the same temperature. Your beer is now ready to rack into a keg or bottles along with the priming sugar.

Author:

Devin Trudgen

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 75

Mash Thickness: 2.9

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: 4/19/2018 8:22 PM

Notes: Add Honey to boil @ 5mins. I used dry from local HB store.

Author:

ultrashock

Boil Size: 70 Litres

Boil Time: 75

Boil Gravity: 10.7

Efficiency: 79

Mash Thickness: 2

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/12/2018 12:00 PM

Notes: 12,2P - brew day 04.02.2018
5,8(2P) - 18.02.2018

Author:

DwackBeer

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 69

Mash Thickness: 3.1

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: 9/13/2017 4:10 PM

Notes:

Author:

Trekker23

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/6/2017 3:45 AM

Notes: Roast wallnuts at 350 for 15-20 min

Author:

brunsy70

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/26/2017 11:46 PM

Notes:

Author:

Comstock Brewing Company

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.081

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/29/2016 5:22 PM

Notes: 1.5L starter of starting wort.

Author:

Aplogan

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.053

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: 8/7/2016 12:06 PM

Notes:

Author:

Lee Ritter

Boil Size: 8 Gallons

Boil Time: 75

Boil Gravity: 1.036

Efficiency: 75

Mash Thickness: 1.24

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/12/2016 1:15 AM

Notes:

Author:

Manny

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 70

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 76 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/23/2016 4:09 PM

Notes:

Author:

RBEL

Boil Size: 32 Litres

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/1/2016 5:58 PM

Notes: Grains crushed coarsely for Speidel set up

Bittering and aroma hops left in vat during cooling overnight

Priming with 7 g sugar/L

Author:

Wood Shop Brew

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 70

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: 12/26/2015 8:49 PM

Notes: OG:1.065 @ 75
FG:1.011
2 days after racking secondary dryhop w/ citra for 5 days

"Chocolate Thunder" Peoples Choice Award at Port Royal Octoberfest included 2 Oz. Semi-Sweet Bakers Chocolate at end of boil.