Homebrew Beer Recipes | Page 1542 | Browse 300,000+ at Brewer's Friend

Author:

joetothemo

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.077

Efficiency: 77

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/30/2016 6:59 PM

Notes:

Author:

DrSherlock

Boil Size: 20 Gallons

Boil Time: 60

Boil Gravity: 10.7

Efficiency: 61

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/5/2022 8:57 PM

Notes: Got rims tube water to 162, that was too hot. Need to bump this down. This was the second batch on the new system.

Efficiency went up 10% from last batch. Made my volume for the new fermenter to work correctly. There is a discrepancy between the tilt and the thermowell at the moment, guessing that it is the chiller coil being in proximity to the tilt.

Author:

Flying Weasels Home Brewery

Boil Size: 33.87 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 68

Mash Thickness: 2.67

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/8/2018 4:54 PM

Notes: For volumes the presumption is that you have a yeast starter of 2L. Total volume should be 26.5L (24.5L + yeast starter) so if your yeast starter is not 2L, adjust accordingly.

**Yeast**
Foggy London Ale is the preferred yeast. If not that, then any good NEIPA yeast. Prepare yeast starter according to calculator @ Pro Brewer .75 (Ale)

**Grist**
Total 7.64 Kg grist with 1.6g flaked oats/wheat, (a shade over 20% of total). Just 50g of acid malt, dropped from 100g after JUICY 20.

**Mash**
Mash steps (41L = 9L spring/32L RO)
* bring 41L in HLT to 167F.
* Dough in 20L for [strike = 152F]
* continue heating remaining 21L
* Use HERMS to maintain 152 for an hour (first runnings should be around 1.065
* Raise temp to 158F and hold for 15 minutes
* bring to 170F (or close to it) with HERMS
* Sparge using remaining 21L of kettle water
* proceed to boil as soon as kettle starts to fill
* fill kettle to 31L; top up any remaining runoff to maintain that level
* Boil one hour. Add boil hops with ten minutes to go.
* Let wort cool to 190F add hop-stand hops and insulate as best you can, let stand for a half hour

**Hops**
Any floral lemony hops work; the original recipe used Citra & Mosaic.
Amarillo boil (10 minute boil for 43 IBU, per BF recipe)
Citra Mosaic whirlpool (60g each) and dry hops (45g each)

Amarillo boil 10 minutes
Citra Mosaic hop stand @ 190F 30 minutes
Citra Mosaic dry hop for ~4 days (maybe up to 7).
Add dry hops as soon as strong fermentation shows signs of tapering off.

**Fermentation**
Fill FF to 26.5L. Take yeast starter into account. For example, if your yeast starter is 3.5L, fill FF to 23L and then add the yeast starter for a total of 26.5L.

Author:

eRicpHtgr

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 8/1/2017 9:30 AM

Notes: Alpha Amylase 68 - 70C (Producing Sweet & Malty)
Beta Amylase 60 - 65C (Producing Dry & Crisp)
----------------------------------------------------------------------------------
Belgian Witbier Quick Steps.

Mash 5Kgs grain with 12.5L water at 68-69C. Collect 7.1L wort with OG at 1.08.

Lager Steps

Preheat the mash tun with 100C boil water.
Mash all at 67C for 90 minutes. Squeeze hard to get all the wort out.
Collect total wort of 21.6L with OG 1.040 at 55.5C. Equal to OG 1.051 @ 20C. Efficiency is 80%.

Add up to 24.5L and boil to 23.5L.

Final 16L only get into fermentation barrel. Use (10g + 7g ) 17g bohemian lager yeast M84 from Mangrove Jacks.

Rehydrate at 24C, cold down to 20C and add into wort (20C). Quickly cold down the fermentation barrel to 12C within 5 hours.

M84 Lager yeast starts really slow. After 36 hours only sees some thin krausen on top. No bubble at airlock yet.

Bubble activity is slow compare with ale yeast.

Primary Ferment at 12C - 12 days
13rd day - 14C
14th day - 18C
15th day - Stir the fermentor to gather the yeast in center.
15th - 24th day - 18C
17th day sample - 1.016 Gravity at 20C.

25th Day - 18C
26th Day - 14C
27th Day - 10C
28th Day - 6C
29th Day - 2C
30th - 34th Day - 2C

35th Day - Add yeast and bottle.
After bottle keep at 20C for 2 weeks. Then keep at 2C for 4 weeks.

Set CO2 volume to 2.4, 15.3L, 12 Celsius, use 78.5g table sugar.

Author:

Sam Kornstein

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 35

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Dextrose

Priming Amount: 4oz

Creation Date: 2/26/2017 4:53 PM

Notes: Mash grain at 150 degrees for 90 minutes.
Bring wort to a boil
Add 1.5 oz. Kent Golding hops (@60 min)
Add .5 oz. Fuggles hops (@30 min)
Add .5 oz. Fuggles hops (@5 min)
Cool wort to 70 degrees
Pitch White Labs Irish Ale Yeast WLP004

Author:

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

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: 4/29/2016 9:48 AM

Notes:

Author:

kmosand@gmail.com

Boil Size: 155 Litres

Boil Time: 90

Boil Gravity: 1.056

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: 4/18/2016 10:38 AM

Notes:

Author:

fluidjuice

Boil Size: 35 Litres

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 68

Mash Thickness: 2.6

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: 4/13/2016 7:12 PM

Notes: This recipie is a Pliny the elder from brewing with style although a direct descendant abv might be a little bigger from converting to Homebrew scale

Author:

Sandved Bodbryggeri

Boil Size: 60 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 74

Mash Thickness: 4.583

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/14/2015 8:17 PM

Notes: 17 liter skyllevann
15 min hop stand

Author:

lyna

Boil Size: 302 Gallons

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 78

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/14/2016 2:31 PM

Notes:

Author:

Luke Hall

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.027

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: 10/1/2016 4:43 PM

Notes: Orange Peel

Author:

Boil Size: 52 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/31/2013 8:19 PM

Notes: Malt:
7 kg Pale malt Bestmalz
2 kg Vienna malt 8 ECB
0.5 kg Carapils 5 EBC
0.5 kg Hvetemalt
0.4 kg Biscuit malt 50 EBC

Humle:
100 g Cascade
100 g Motueka

Author:

Peter Karlsson

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/18/2015 1:20 PM

Notes:

Author:

Nobel Savage Brewing

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 60

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: 6/10/2017 4:45 PM

Notes: Heat 15 qts. (14 L) of water to 165 °F (74 °C) and stir in crushed grains and flaked maize. Mash at 154 °F (68 °C) for 60 minutes. Stir boiling water into mash to boost temperature to 168 °F (76 °C) and hold for 5 minutes. Recirculate for 20 minutes then begin running off wort. Sparge with 170 °F (77 °C) water. Boil wort for 90 minutes, adding hops to boil for the times indicated in recipe. Add yeast nutrients and Irish moss with 15 minutes left in boil. Cool wort and transfer to fermenter. Aerate wort and pitch yeast. Ferment at 70 °F (21 °C). Rack to secondary when fermentation is complete. Bottle or keg a few days later, when beer falls clear.

Note: use flaked maize, not corn. Maize was in in my list on this calculator.

Author:

Wortlover

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 74

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/12/2017 8:05 PM

Notes: Fully Monty British Ale | Special/Best/Premium Bitter

INGREDIENTS
For 6.5 Gallons (24.61 L)
8.0 lb (3.63 kg) Fawcett Pearl malt
1.0 lb (0.45 kg) Vienna malt
1.0 lb (0.45 kg) CaraRed® malt
1.0 lb (0.45 kg) 60° L crystal malt
8.0 oz (227 g) 20° L crystal malt
8.0 oz (227 g) wheat malt
1.0 oz (28 g) Wye Challenger pellets, 8.2% a.a. (60 min)
0.75 oz (21 g) E.K. Goldings pellets, 4.5% a.a. (15 min)
Wyeast 1028 London Ale yeast (1.5 L starter)
SPECIFICATIONS
Original Gravity: 1.053
Final Gravity: 1.01
ABV: 5.64%
DIRECTIONS
Mash at 152° F (67° C) for 60 minutes.
Primary fermentation for 14 days at 68° F (20° C).
Secondary fermentation for 14 days at 68° F (20° C).
Forced CO2 to carbonate (2.3 vol).

Author:

Fjord & Fjell Nano Brewery

Boil Size: 80 Litres

Boil Time: 75

Boil Gravity: 14.3

Efficiency: 70

Mash Thickness: 4.1

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/25/2017 6:22 PM

Notes: 2.5l starter at 10P / 300g DME, 1-2 days stirplate

Author:

Ozarks Mountain Brewery

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/1/2018 11:21 PM

Notes: this came out perfect, not clone of any kind just a funny name, the balance is right on

Author:

Boil Size: 210 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 70

Mash Thickness: 1.33

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: 2/25/2015 8:42 PM

Notes:

Author:

Todd Cogswell

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.072

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 51 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/16/2021 6:59 AM

Notes: Won 1st place in 2021 Indiana Brewers Cup.

Author:

Kurt Schmatz

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/24/2015 2:44 PM

Notes: Add bourbon soaked chips in secondary of 5 gallons. Brew with Clari-ferm for gluten free.