Homebrew Beer Recipes | Page 163 | Browse 305,000+ at Brewer's Friend

Author:

nzitser

Boil Size: 45 Litres

Boil Time: 60

Boil Gravity: 1.032

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: 6/15/2013 11:35 AM

Notes:

Author:

Whiskeyjack

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: N/A

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: 1/27/2015 7:58 PM

Notes:

American Brown Ale

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

10-D Brown Ale, American Brown Ale

Min OG: 1.040 Max OG: 1.060
Min IBU: 25 Max IBU: 60
Min Clr: 15 Max Clr: 22 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 10.50 Wort Size (Gal): 10.50
Total Grain (Lbs): 19.75
Anticipated OG: 1.049 Plato: 12.05
Anticipated SRM: 18.2
Anticipated IBU: 34.4
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 13.55 Gal
Pre-Boil Gravity: 1.038 SG 9.42 Plato

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
78.5 15.50 lbs. Pale Malt - Crisp M.O. Great Britain 1.038 3
2.5 0.50 lbs. Victory Malt America 1.034 25
6.3 1.25 lbs. Crystal 40L America 1.034 40
6.3 1.25 lbs. Cara-Pils Dextrine Malt 1.033 2
2.5 0.50 lbs. Crystal 60L America 1.034 60
3.8 0.75 lbs. Chocolate Malt America 1.029 350

Potential represented as SG per pound per gallon.

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.80 oz. Horizon Pellet 13.60 25.5 60 min.
2.00 oz. Amarillo Gold Pellet 7.10 8.9 15 min.
2.00 oz. Amarillo Gold Pellet 7.10 0.0 0 min.

Yeast
-----

White Labs WLP001 California Ale Yeast

Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 19.75
Water Qts: 25.67 - Before Additional Infusions
Water Gal: 6.42 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions

Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 60

Total Mash Volume Gal: 8.00 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

0

Author:

JMcNair

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.096

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 58 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/16/2015 10:38 PM

Notes:

Author:

ericnut

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 60

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/8/2015 4:56 PM

Notes: 2015 November Best of Boston Home brew competition. spiced beer category. 2nd PLace

Author:

Genus Brewing

Boil Size: 3 Gallons

Boil Time: 90

Boil Gravity: 1.075

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/8/2014 9:59 PM

Notes:

Author:

Herr Braumeister

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/31/2016 3:57 PM

Notes: 75 minute mash at 150F.

41 points and 2nd place at 2019 Amador County Fair.

Try Saflager S-189 or Lalbrew Diamond Lager

Author:

James Scott

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 3/22/2011 3:38 AM

Notes: Add the cocoa at the last 5 mins of the boil. Age 3-6 months

Author:

AppalachianSkyeBrewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 83

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/22/2018 6:52 PM

Notes:

Author:

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/30/2015 4:56 PM

Notes:

Author:

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 75

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: 2/3/2015 3:36 AM

Notes:

Author:

bradoslovich

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 1.75

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: 9/11/2013 6:05 PM

Notes: http://www.homebrewtalk.com/f12/redhook-long-hammer-ipa-clone-65638/index6.html

add .5 corn sugar to dry it out.

Author:

HughB

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: Table Sugar

Priming Amount: N/A

Creation Date: 1/12/2014 3:29 PM

Notes:

Author:

k_mcroberts@hotmail.com

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.033

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/29/2016 4:26 PM

Notes: Ferment 2 weeks at no greater than 55F.
Drop to 40 for 4 weeks to lager
Dry hop w/saphir last 7-14 days
3-3-14 Racked to secondary for next 5 weeks then dry hop with 1oz Saphir on 4-7-14 for a couple weeks. Then keg. Going to Keg condition this one.
Tasted great and gravity down to 1.012 = ABV 5.2%

Author:

Storeyv34

Boil Size: 40 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/5/2017 11:04 PM

Notes: Scaled up https://www.brewersfriend.com/homebrew/recipe/view/343648/pirate-life-throwback

BU/GU ratio ? 0.84

Single full volume infusion
3 Grm Calcium CL
6 Grm Gypsum
.5ml 96% Phosphoric acid

Author:

TattooSteve

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/25/2018 9:48 PM

Notes:

Author:

ChilliMayne

Boil Size: 26.5 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Coopers Carbonation Drops

Priming Amount: 5 per 750ml bottle

Creation Date: 7/7/2012 12:21 PM

Notes: Yeast starter made with 1/2 cup of dark spray DME boiled in 2 pints of filter tap water.

Would have to question the calculation above, as I measured OG=1.070 and FG = 1.012 giving me an abv = 7.7%

Also giving these calculations my yeast apparrent attenuation equates to 82.8% and according to Whitelabs they measure 70-76%, contacted white labs and they say: " The fermentability of your wort along with yeast strain, fermentation temperature, oxygenation rate, etc... all help determine the attenuation of your beer. The ranges given for each strain are guidelines for what the average brewer will get for a "normal" brew. They are intended to help you choose a yeast strain that will give you the attenuation range you are looking for, but lots of other things need to be taken into account as well so it's not at all unusual to get attenuation outside the given range."

Author:

richard_mcateer

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 5

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: 10/10/2015 3:39 AM

Notes: Attempt to get a strong banana flavour to the beer, using a classic approach. The 30C and 40C rests are to induce maltase activity; the very high water:grain ratio helps with this, as maltase is more active in higher pH. The 64C rest for 30% of the mash serves to create a large pool of maltose for conversion in the 40C rest to glucose (by maltose); this ensures a high glucose to maltose ratio to increase production of isoamyl acetate during fermentation. Skipping the beta amylase sacc rest by bringing the whole mash to 72C (where alpha amylase is at work) will hopefully prevent too much additional maltose formation, though the beer may have a lot of body, as it is a high mash temperature.

3rd place German wheat beer at NCHC 2016

Author:

Stellenbosch

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 13 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/26/2015 12:07 PM

Notes: This style depends on pitching a lot of healthy yeast cells. As with hops, however, the particular strain is not hugely important. What is important is that esters, aromatic alcohols and other flavor compounds associated with yeast’s respiration and reproduction phases are subdued. This can be accomplished by choosing a yeast strain that is known to be relatively “neutral” in flavor impact. It can also be accomplished by pitching a large volume of any ale strain and fermenting at a cooler-than-usual temperature.

add yeast nutrient. Perhaps soften the water slightly by adding NaHCO3.

May also need daily agitation of fermenter.

Original gravity is 1.061 (???). Add 0.75kg of sugar, OG = 1.072 FG = 1.024.
instead of fuggles south african new hops were added 20g/55min, IBU in twenties (boiled without first gallon that was boiled separately)

cooled in the freezer to 13C, yeast pitched.

Went down to 1.010 (9.2%), very thin body. Infection with wild yeast

Author:

jmkinney0@yahoo.com

Boil Size: 6.75 Gallons

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 78

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/25/2016 2:27 AM

Notes: Used harvested yeast from single pale 6/18/16. 2L 1.035 stir plate
0 minute and dry hops are homegrown

Author:

OccultSynthetic

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 38

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: Table Sugar

Priming Amount: 51.1

Creation Date: 4/15/2014 5:48 AM

Notes: