Homebrew Beer Recipes | Page 1773 | Browse 320,000+ at Brewer's Friend

Author:

stu_brew

Boil Size: 20 Litres

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 65

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: 2/14/2017 8:20 PM

Notes:

Author:

Bigbre04

Boil Size: 80 Gallons

Boil Time: 60

Boil Gravity: 12.4

Efficiency: 90

Mash Thickness: 2

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/29/2024 7:09 PM

Notes:

Author:

esteveE

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 2.61

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: dextrose

Priming Amount: 147.4 g

Creation Date: 4/19/2022 11:01 AM

Notes: 0) Didn't find original Honey Malt and substituted with:
MALTA CARA HONEY Ref.: M095-500g-m

https://castlemalting.com/CastleMaltingMaltSpecification.asp?Command=SpecificationShow&SpecificationID=262&CropYear=2019&Language=English&FileType=HTML

1) Water prep:
- 36L of RO water in G40, add water agents: Gypsum, Lactic acid, Calcium Chloride Actual pH : 6.99 (RO water is 7.76)

- Separate 14L for sparge and put in Klerestein heater

2) Make sure plates and grain bin are in G40.
Heat water in G40 , 20L to 67ºC (pre heat it at 69C)

-- Need about 4 hours after this.

3) Add grain slowly, stirring, add recirculation and cover. 1h
pH at 10 min was 5.92. Adjusted with 9.5ml lactic acid to bring to 5.41 at minute 20.

4) Heat sparge water to 78ºC for effective 76ºC sparge

5) Lift grain basket and slowly add sparge water

6) Bring to a boil and do hop additions 60 min. Irish Moss, 15 min before ending the boil. Let it cool to 77C and Whirpool hop.

(Meassure pH at 20C) 5.78 OG 1.06

7) Transfer to clean fermenter through counterflow chiller, and Oxygenate

8) Pitch yeast after oxygenating

9) Ferment at 20C ( Brewbrain) Brewbrain is failing, producing very low readings too fast. After a while (probably high Kreusen) it went back to real readings.

--- Dry Hopping with Grainfather , sanitized exterior and hop container. Opening top lid.

10) Dry hop after 2 days of active fermentation (added 5g of dextrose with the hops to aid with O2 removal)

11) Dry hop once fermentation has reached near FG but still active (added 5g of dextrose and 1.5g of Ascorbic acid with the hops to aid with O2 removal)

Addition rate is around 50 mg/l (ppm) as long as the free SO2 is maintained at 30 mg/l (ppm). A

--
12) After 3 days ready to crash cold

13) Crash cold at 5-7ºC for a minimum of 3 days
14) Prime and bottle , flush bottles with CO2

1L is lost during the process
3.8L are put into the uKeg for force carbonation.

15L left to bottle at 0.75L per bottle should yield 20 bottles.

Prep for 22 bottles.

Per bottle.
Corn Sugar : 5.1 g x 22 = 112g
Ascorbic acid : 2g

Add dextrose, then water to achieve 440ml solution.
Bring to boil to sanitize.
Cool down a bit and add ascorbic acid.

Dose 20ml per bottle and let it cool down.

Fill bottle with spigot and flush with CO2. Cap each bottle just after.

Condition 1 week and check color for oxydation and carbonation.

Ingredients Codi SAP:
* 13954 CLORURO CALCICO 94-96%
* 10171 ACIDO LACTICO 80%
* 13468 ASCORBAT SODIC (SODIUM ASCORBATE)

Altres:
* Sulfato Cálcico (Gypsumm) - 141021 tienda cervezero
* 181021 Irish Moss - tienda cervezero
* Brouwland nutrivit Vinoferm
* Liquid yeast from Wyeat 1318 (had 1L professional)

Yeast:
https://1gsbtbpjf91wea213sb7o75m-wpengine.netdna-ssl.com/wp-content/uploads/2022/03/Technical-Data-Sheet-Professional-Brewing.pdf

1.2B cell per 1ml -> 0.52M cells / mL / °P -> 180 billion cells minimum

https://hazyandhoppy.com/how-to-properly-measure-and-adjust-mash-ph/

https://byo.com/article/the-power-of-ph/

https://byo.com/mr-wizard/setting-record-straight-mash-ph/

Author:

Vader ipa

Boil Size: 6.96 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.4

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: 11/20/2021 4:32 PM

Notes: Add fruit on day 5. Ferment at ~75

Author:

Wolf Pack Brewing

Boil Size: 5 Litres

Boil Time: 10

Boil Gravity: 1

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/9/2019 9:29 PM

Notes: A tropical cyclone of pineapple, mango and stone fruit. This juicy milkshake IPA oozes sunshine and good time.
Ingredients:
1.7 kg Black Rock Pale Ale
1.7 kg Black Rock Wheat
300g Lactose
11.5 g Fermentis S-04 yeast
115g Azacca
70g Mosaic
70g Citra
1 Vanilla pod
Recipe:
Clean & Sanitise fermenter and associated equipment for brewing.
Dissolve 3.4 kg of wort concentrate and 300g lactose into 2 Litres of boiling water in a large jug and add to fermenter . Fill with cold quality brewing water to 21 litres achieving a start-ing wort temperature of 20 +/- 3 °C.
Sprinkle the dried yeast onto wort surface and ferment for 4 days then dry hop 50g Azacca, 30g Mosaic, 30g Citra and add split vanilla pod.
At day 7 of fermentation with a final gravity of 1.012 SG dry hop remaining 65g Azacca, 40g of Mosaic and 40g of Citra.
Allow 3 days of dry hop and vanilla infusing, then crash cool fermenter to 1-3 °C for 48-72 hours and keg or bottle using standard practices
Specification:
Alcohol: 4.1% ABV Bitterness: 30 IBU Colour: 9 SRM

Author:

Darby Rose Brewing

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/9/2018 1:45 AM

Notes:

Author:

Holy Frog

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 60

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 14 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/25/2018 11:27 PM

Notes:

Author:

Genus Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/15/2017 7:37 PM

Notes:

Author:

DwackBeer

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.05

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: 6/27/2017 4:16 PM

Notes:

Author:

bira delisi

Boil Size: 33 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 69

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/10/2017 11:12 AM

Notes:

Author:

Athenian

Boil Size: 41 Litres

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/31/2013 6:51 AM

Notes:

Author:

Genus Brewing

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/5/2016 6:18 PM

Notes:

Author:

Soren Damgaard

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/23/2016 10:24 PM

Notes:

Author:

AndyP

Boil Size: 7.7 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/16/2016 9:18 PM

Notes:

Author:

a.rolfes@yahoo.com

Boil Size: 9.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 60

Mash Thickness: 1.25

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: 8/7/2016 6:43 PM

Notes:

Author:

dkcollier@yahoo.com

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 74

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/6/2016 7:40 PM

Notes: ♦ BREW DATES: Last Update:
Date: Brew Day • 04.08.16
Gravity (FG) • 1.070
Date: Pitch Yeast Day • 04.10.16
Dry Hop Date • 04.22.16
Date: Keg Day • _____________________
Drafted Who’s House • Dan

♦ SESSION NOTES: This one always comes out really good. Did everything right.

♦ STANDARD BREWING NOTES:
♫Create 8 gallons sparge water. Bring to 154° strike temperature. Prime pump. Pump water through hose. Add tablespoon 5.2 pH balancer
♫Add 2 drops Fermcap before adding grain.
♫Add grain – Sparge at 154° for 90 minutes (Minimum 60) (One gallon loss during sparge process) Water burn rate: 1-1/2 gallon per hour.
♫Boil clean water for end of boil session adjustment. Adjust to 5.5 water line.
•Dark beers – Add x tablespoon Calcium Carbonate
•IPA beers – Add 5 tablespoon Gypsum for IPA

WAKE UP!!!!!!
15 minutes – Add immersion chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last

♦ Check to see if fermentation tank nozzle is pointed upwards

♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales

♦ The Decoction Method
All decoction mashes start with a single infusion step where hot water is added to the mash to start the mashing process. Typical temperatures for the first step vary. Multiple step decoctions are often used. Some examples of steps include:

♥ DRINKABILITY: What did you like about it. Sample Date:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Author:

Give 'em Helton

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/1/2015 6:31 PM

Notes:

Author:

ORo

Boil Size: 61 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 80

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: Hvitt sukker

Priming Amount: 6 g/l

Creation Date: 4/8/2015 9:04 AM

Notes: 3 pakker US-05 rehydrert i 0,33 liter vann.

Tilsett 10 dråper Brewers Clarex.

Tilsett gjær v/18cg.C. Hold der under stormgjæring, 2-4 dager. Avslutt på 23gr.C.
Total gjæringstid 14 dager.

Oxygen 1 liter/min. i 1min 30sek.

Author:

buzzerj

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/12/2014 12:01 AM

Notes: This is not a beer from San Diego

Author:

Diamond-Geezer

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 10 ° C

Priming Method: keg

Priming Amount: 2.0 to 2.5

Creation Date: 8/30/2014 8:22 AM

Notes: Use 2 packets of yeast. Rehydrate if you wish. Have done both and didnt get any difference. If you have carafa special 2 then use that instaed of dark choc. I ran out so when with dark choc. Primary 7 to 10 days then rack 7 days then lager 2deg celcius for 7 days. Carb up and enjoy.
Boil for 90 mins this will reduce DMS in the beer.