Homebrew Beer Recipes | Page 173 | Browse 305,000+ at Brewer's Friend

Author:

pandabrewer

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/27/2021 10:24 PM

Notes:

Author:

Boil Size: 35 Litres

Boil Time: 75

Boil Gravity: 1.031

Efficiency: 72

Mash Thickness: 24

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/19/2016 5:13 PM

Notes:

Author:

Ruskin Brewery

Boil Size: 17 Litres

Boil Time: 60

Boil Gravity: 14.6

Efficiency: 80

Mash Thickness: 2.2

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/16/2018 2:10 AM

Notes: Probably ferment at 19 L or so to get a reasonable OG and dilute down at bottling.

Author:

Ouroborealis

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.25

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: 1/26/2017 3:56 AM

Notes:

Author:

trudelphic

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 77

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: 5/19/2012 5:29 AM

Notes:

Author:

colbon

Boil Size: 11 Gallons

Boil Time: 180

Boil Gravity: 1.062

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/10/2016 10:55 AM

Notes: Base recipe inspired by Goose Island Bourbon Stout.

Note that with such large grain volumes, I had to use my 20 gallon equipment - too little headspace for my 10 gallon gear. Achieving proper final gravity requires extracting a very large volume (11 gallons) and boiling down to product 5.5 gallons at high gravity. This takes about 3 hours, but monitor gravity and remaining volume to determine end point.

Dough in with cold water, add 170F water (to reach 36 qts water added - 1.25 qt/lb rate), check temp and apply heat (if needed) to reach sach temp of 153F. Mash for 60 min or until iodine starch test indicates conversion complete. Mash out at 167F. Acidify sparge water, sparge to yield 11 gallons. Initial runnings 1.082, final runnings 1.040.

Boil for 3 hours, adding boiling hops and chalk/gypsum water agents. At 15 min to end of boil, add irish moss and insert chiller to boil kettle to sanitize. At 10 min, add finishing hops.

Chill, aerate and pitch yeast. Note that a large starter is required due to high OG. In this case, was pitched onto yeast from primary of previous batch. Due to the high gravity, I split this into two carboys as it was blowing off a lot of foam otherwise.

After 2 weeks, transfer to secondary, add oak spirals soaked in bourbon. After 2 more weeks, transfer to oak bourbon barrel, age for 9 months. Transfer back to carboy prior to bottling/kegging.

Author:

gorefisted@gmail.com

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 1.5

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: 4/26/2015 4:35 PM

Notes: Recipe essentially based off Steve's Amber Ale but with changes to hops and yeast. The traditional French Strisselspalt hops will hopefully impart a nice, light and spicy/floral aroma and dry-hopping with UK Bramling Cross should give off some blackcurrant notes to play off the slight phenols we should get from fermenting a little on the higher end (about 70 F is what we're aiming for). Should be a nice little beer... a taste of the French countryside with a bit of an American twist.

6/6/15: Added 1 oz Bramling Cross in muslin bag as dry-hop

6/13/15: Just racked and removed dry-hop bag. Took a sample and we got pretty great attenuation (got it down to 1.013 which is slightly better than the calculated 1.016). Color of the sample is fantastic. Smell isn't really spicy or citrusy despite the Cascade and Strisselspalt additions. Instead, the aroma is dominated by blackberry and lemon. We should be bottling it next weekend and will report back with more notes then.

6/20/15: Finally trying a sample of this... should be bottling it on 6/27, so we're a week behind but life gets in the way sometimes. Flavor is very jammy and follows the nose with a lot of black raspberry and blackcurrant notes. The dark fruit mingles with some caramel and earthy rye before finishing rather dry. Ester qualities are surprisingly minimal despite stressing the yeast slightly (fermenting a few degrees above its preferred temp), but the finished beer has a hefty body and a lot of unique and appreciable flavors. Excited to see how it conditions and how it "keeps" considering that is what a biere de garde should do!

Author:

galapaegos

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/24/2012 6:45 PM

Notes:

Author:

Jon D'Alessandro

Boil Size: 3.1 Gallons

Boil Time: 60

Boil Gravity: 1.097

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 5/7/2017 1:24 AM

Notes: In a large soup pot, heat 3.4 quarts (3.2 L) of water to 165 °F (74 °C). Add crushed grains to grain bag. Submerge bag and let grains steep around 154 °F (68 °C) for 45 minutes. While grains steep, begin heating 2.25 gallons (8.5 L) of water in your brewpot. When steep is over, remove 1.1 qts. (1 L) of water from brewpot and add to the "grain tea" in steeping pot. Place colander over brewpot and place steeping bag in it. Pour grain tea (with water added) through grain bag. This will strain out any solid bits of grain and rinse some sugar from the grains. Heat liquid in brewpot to a boil, then stir in dried malt extract, add first charge of hops and begin the 60 minutes boil. With 15 minutes left in boil, add sugar, remaining hops, yeast nutrients and Irish moss. Then turn off heat and stir in liquid malt extract. Stir well to dissolve extract, then resume heating. (Keep the boil clock running while you stir.) At the end of the boil, cool wort and transfer to fermenter. Add water to make 5 gallons (19 L), aerate wort and pitch yeast. Ferment at 70 °F (21 °C). Rack to secondary when fermentation is complete. Bottle a few days later, when beer falls clear.

Author:

glance1000

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.041

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: 10/14/2018 4:46 PM

Notes: https://www.homebrewtalk.com/forum/threads/help-cloning-paulaner-oktoberfest-weisn-beer.591864/

Author:

dave@singlespeedbrewing.com

Boil Size: 110 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 78

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/10/2018 8:20 PM

Notes: Kettle sour to 3.2 - 3.3 pH per kettle sour SOPs

Pitch at 65F
Ferment at 68F

Add puree to FV @ ~1.031

Add bagged graham crackers to FV @ 1.015

Crash to 62F after diacetyl rest. Harvest yeast after 48 hours, and add bagged cinnamon. Remove cinnamon after 2 days.

Author:

Mugrulez

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 67

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Corn Sugar

Priming Amount: 2.8 oz

Creation Date: 4/28/2015 1:11 AM

Notes: Pitching Temperature 66/67

Add the ginger root and bitter orange peel

Author:

Brafina

Boil Size: 26.25 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: 0.2 bar

Creation Date: 9/7/2017 10:57 AM

Notes: 10 days @20 c
4days @1 c

Kegg and lager 1 week @ 1c

Author:

AnteK

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/20/2016 9:15 PM

Notes: My recipes are all elaborated for Speidel Braumeister 20L
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.

BIAB method for Braumeister 20l, efficiency 75 %
total Water: 29l.
25l to mash

Aerate the wort with pure oxygen or filtered air and pitch the yeast.

Begin fermentation at (17 °C) slowly 1 degrease per day raising temperature to 72 °F (22 °C)

Author:

craigmw

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/21/2014 5:18 PM

Notes: Standard Munich Dunkel style, using WLP838 (Southern German Lager). I had planned to use WLP833, but forgot to order, so this will be done with 2 vials of WLP838 (with expiration date of Jan. 25, 2015; about 30d old). Will use nearly 15 lbs of Munich malt, rounded out with 5 lbs of German Pilsner, CaraMunich and Carafa II. These are all Weyermann malts. Also, will do protein rest for 20 minutes at about 122F, then 60 minute mash at 152-154.

Author:

Mdseek

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.09

Efficiency: 72

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: 2/21/2015 2:14 PM

Notes:

Author:

enrique

Boil Size: 1.5 Gallons

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/19/2015 1:36 PM

Notes:

Author:

Tom McLean

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 72

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/16/2014 1:07 AM

Notes:

Author:

Gaukar

Boil Size: 1 Litres

Boil Time: N/A

Boil Gravity: N/A

Efficiency: N/A

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: 5/27/2013 5:59 PM

Notes: 50g ferskgjær.
25 liter lunka vatten.
Gjæres bra i romtemperatur! Men aldri over 39*C.
Stormgjæring ferdig etter 3-5 dager.

Kjøp av maltekstrakt på f.eks:
http://www.bryggselv.no/
http://shop.petit-agentur.no/

Heilt greitt.