Homebrew Beer Recipes | Page 1599 | Browse 305,000+ at Brewer's Friend

Author:

BRollo

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 2.7

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: 6/26/2019 10:38 AM

Notes:

Author:

Ivan Barenboim

Boil Size: 25.39 Litres

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 62

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: dextrose

Priming Amount: 379.5 g

Creation Date: 5/16/2019 6:44 PM

Notes:

Author:

EChrisDenney

Boil Size: 6.7 Gallons

Boil Time: 15

Boil Gravity: 1.09

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: Forced Carbonation

Priming Amount: Keg with 9.02 PSI

Creation Date: 2/17/2019 4:39 AM

Notes:

Author:

Alexander.voake@me.com

Boil Size: 31 Litres

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 78

Mash Thickness: 6.3

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: 2/8/2019 8:44 PM

Notes:

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)
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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:

Mossy

Boil Size: 7.5 Gallons

Boil Time: 45

Boil Gravity: 1.032

Efficiency: 65

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/10/2017 5:44 AM

Notes:

Author:

Redleg Ed

Boil Size: 6.9 Gallons

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 80

Mash Thickness: 1.38

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 55 ° F

Priming Method: Keg

Priming Amount: CO2 @ 15psi

Creation Date: 9/30/2016 7:06 PM

Notes: Based on several German Pilsner recipes found on HBT and Jamil's Classic German Pilsner. Will try first with 2 sachets of S-189, then will try next time using a Dark German Lager yeast like WLP 830 or Imperial L17 Harvest.

QUICK LAGER PROFILE (Pr2)
Chill wort to 65° prior to pitching yeast
SP0: 57°
dh0: 168 (7 day ferment)
SP1: 57°
dh1: 24 (1 day ramp up)
SP2: 68°
dh2: 72 (3 day attenuation/diacetyl rest)
SP3: 68°
dh3: 12 (1/2 day ramp down)
SP4: 34°
dh4: 168 (7 - 21 day lager)
SP5:34

Author:

Wolf Pack Brewing

Boil Size: 32.3 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19.4 ° C

Priming Method: co2

Priming Amount: 62.53 bar

Creation Date: 11/5/2019 8:51 PM

Notes: http://www.thebrewingnetwork.com/post1668/

In this episode of Can You Brew It, Jamil and Tasty attempt to clone Citra Double IPA from Kern River Brewing Company in Kernville, CA. This wonderful craft beer took gold at the Great American Beer Festival in 2011 and has racked up many other awards as one of the best double IPA’s on earth. Tune in and find out if Tasty was able to homebrew this hop monster of a beer.

Needs a 2L Starter using 200g of DME

https://shop.theelectricbrewery.com/pages/kern-river-citra-double-ipa

add 500mg potassium metabisulphite to 20 gallons water to remove chlorine / chloramine (if required).
Water treated with brewing salts to our Hoppy flavour profile: Ca=110, Mg=18, Na=16, Cl=50, SO4=275 (Basically Randy Mosher's ideal Pale Ale numbers with slightly less Sulphate). For complete details on how to adjust your water, refer to our step by step Water Adjustment guide.
1.25 qt/lb mash thickness.
Single infusion mash at 148F for 120 mins.
Raise to 168F mashout temperature and hold for 10 mins.
~90 min fly sparge with ~5.6-5.8 pH water (measured at mash temperature). Collect 13.9 gallons.
Milwaukee MW102 pH meter
MORE INFOBoil for 60 minutes, adding Whirlfloc and hops per schedule.
After boil steep / whirlpool for 20 minutes with the lid on. (No need to stir, steeping is fine. Hop oil extraction is a function of contact time and temperature, not motion).
With the lid still on, cool the wort quickly to 67F (we use a one-pass convoluted counterflow chiller to quickly lock in hop flavour and aroma) and transfer to fermenter.
Aerate well. Pure oxygen from a tank may be used at a rate of 1 litre per minute for 120 seconds per 5 gallons.
Pitch yeast and ferment at 67F (wort temperature). We use modified stainless fermenting buckets in wine fridges.
Due to the high hopping rates and quadruple dry hopping the beer is very susceptible to oxidation. You have to be very careful to minimize all exposure to oxygen in order to preserve the hop flavours and aromas. Even hops themselves can have oxygen caught in their anatomy. Some hints:
If a vessel needs to be opened, purge the headspace with CO2 before closing.
Before adding hops to beer, place them in a tall container and flush with CO2.
Flush target vessels with CO2 before transferring beer. If hops are to be added at the same time (i.e. dry hop #2), add them to the vessel first.
Don't be stingy with CO2! CO2 is cheap. To flush vessels, growlers, kegs we have a separate bare gas line off one of our manifolds with its own shutoff.
Add dry hops #1 once fermentation is nearing completion (i.e. 5 points from terminal gravity) and raise the temperature to 70-72F. We simply turn off the fermenting fridges and allow the beer to naturally rise to room temperature. Steep dry hops #1 for 3 days while fermentation finishes. Assume fermentation is done if the gravity does not change over ~3 days.
Add dry hops #2 to brite tank (we use 5 gallon glass carboys), purge with CO2 to avoid oxygen pickup, then carefully rack in the beer on top of the hops. Allow to steep for 3 days at 70-72F room temperature, gently swirling a few times a day. We do not recommend using hop sacks or other containers as you'll get the best flavour extraction from the hops if you let them roam free. For beers such as this that require multiple dry hop additions, some will dry hop in kegs using stainless steel dry hoppers, tying a piece of unflavoured / unwaxed dental floss to the lid to make it easy to remove (the floss is thin and doesn't impede the seal between the keg and keg lid). We don't recommend this approach as we find that the hops tend to clump together which in turn reduces oil extraction, requiring far too many hops to be used (and more beer lost to absorption).
After 3 days in the brite tank add dry hops #3. Leave previous hops in. Swirl gently a few times a day.
After 6 days in the brite tank add dry hops #4. Leave previous hops in. Swirl gently a few times a day.
After 9 days in the brite tank package as you would normally. We rack to kegs that have first been purged with CO2, and then carbonate on the low side (around 2 volumes of CO2) to minimize carbonic bite and let the hop and malt flavours shine through. We chill the kegs to near freezing while carbonating at the same time in a 6-keg conditioning fridge. After ~1-2 weeks at serving pressure the kegs will be carbonated and ready to serve. Like all hop forward beers this Double IPA is best consumed fresh so feel free to raise the CO2 pressure temporarily to 30-40 PSI to carbonate fast over a 24 period, and then turn back down to serving pressure. Some hop bits will have invariably made their way into the keg during transfer so we use a Hop Stopper Keg Edition filter to ensure that hops do not clog the dip tube and/or end up in the glass. Force carbonating at high pressure and using a Hop Stopper filter allows us to serve this beer 24 hours after kegging. There's no need to wait a few days for any hop bits that made their way into the keg to first settle out.
We do not recommend using finings such as unflavoured gelatin as it may "round off" hop flavours / aromas.

Author:

alkl

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/10/2017 3:05 AM

Notes:

Author:

lyna

Boil Size: 8.5 Gallons

Boil Time: 75

Boil Gravity: 1.026

Efficiency: 75

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: 10/19/2016 1:01 PM

Notes:

Author:

Wazza

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

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: 3/13/2013 8:57 PM

Notes: Directions
Strike water 19.7-20.0L @ 73.9°C = 66°C (if 6.55kg grain at 5°C)
Mash grains at 66-67°C for an hour or until starch conversion is complete. Mash out at 77°C and sparge. Collect 8 gallons (30 L) of runoff, stir in dextrose, and bring to a boil. Add hops as indicated in the recipe. After a 90 minute boil, chill wort to 19°C and transfer to fermenter. Pitch two packages of yeast or a yeast starter and aerate well. Ferment at 19°C until fermentation activity subsides, then rack to secondary. Add first set of dry hops on top of the racked beer and age 7-9 days, then add the second set. Age five more days then bottle or keg the beer.

Author:

GreystoneHB

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.35

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/8/2016 8:14 PM

Notes: after dextrose rest, recirculate wort onto bed, and lauter into kettle. Then batch-sparge with 8.5 gallons of 167 degree F water, mix, set bed, and lauter second runnings into kettle.

Author:

Janjal Brewing Co.

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 8.3

Efficiency: 80

Mash Thickness: 2.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 23 ° C

Priming Method: Speise

Priming Amount: 2

Creation Date: 5/4/2016 10:22 AM

Notes: YEAST actually Gozdawa Bavarian Wheat 11

After 1 week conditioning drinks nicely, gentle flavours and typical characteristics. Pleasant.

Author:

lyna

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

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: 8/7/2015 11:50 PM

Notes:

Author:

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 10.4

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Plato

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 12:15 PM

Notes:

Author:

Jim_in_Oregon

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

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: 7/24/2015 4:47 PM

Notes:

Author:

Boil Size: 8.1 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: Force

Priming Amount: N/A

Creation Date: 6/19/2015 8:10 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/12/2015 3:12 PM

Notes: No starter, pitch Denny's Favorite 50 at 68F. Primary and secondary in plastic for 26 days. Dry hopped in keg. Force carbonate at 20psi until ready.