Homebrew Beer Recipes | Page 1847 | Browse 315,000+ at Brewer's Friend

Author:

Aledup

Boil Size: 230 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 63

Mash Thickness: 1.5

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: 10/12/2016 4:32 AM

Notes:

Author:

Hop Time Brewing Company

Boil Size: 6.33 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 60

Mash Thickness: 2.1

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: 3/14/2023 11:13 PM

Notes:

Author:

MegAHerZ666

Boil Size: 28.34 Litres

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 188 g

Creation Date: 6/29/2021 4:33 PM

Notes: 3 volumenes de co2 (receta original 3,5 puede ser demasiado alto)

Mangrove Jack M29 a 26ºC

Author:

Mad Mallard Brew

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: 0.35

Primary Temp: 68 ° F

Priming Method: dextrose

Priming Amount: -2.7 oz

Creation Date: 10/5/2019 4:51 AM

Notes: Recipe Type: All Grain
Yeast: WB-06
Batch Size (Gallons): 5.25
Original Gravity: 1.04
Final Gravity: 1.01
Boiling Time (Minutes): 60
IBU: 16.5
Color: Prickly Pear Red
Primary Fermentation (# of Days & Temp): 21 @ 68
Secondary Fermentation (# of Days & Temp): 7 @ 74
Tasting Notes: Has a noticeable taste of the prickly pear and finishes with a slight tartness.
4# of 2 Row
4# of Torrified Wheat
1oz of Hallertau @ 60 Minutes
Mashed @ 150 for 60 minutes
1.25# of cleaned Prickly Pear for secondary

To prepare the prickly pear I used tongs and burned off the thorns. I then skinned the fruit placed them in a bag and froze them. On racking day I pulled them out and allowed them to defrost a bit then puréed them in a blender. Finally I added the puree to secondary and racket on top of it.

I also believe using a little more fruit, using T-58 or using it in a blonde would all be good variations to try with this fruit.

PLEASE FIX

Author:

AHarper

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 60

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/5/2018 9:30 PM

Notes: This is an attempt to make a Winter Warmer style beer that has a kick but will be made in a small batch < 120Lt ~ 30 x 330ml bottles approx. The Apples, Raisins, Orange Peel, Ginger, Cloves and Cinnamon were all put in a draw string grain bag and added to the Mash wort and kept in a sealed FV bucket for 30 hours - Friday Evening to Sunday Morning - to steep the fruit. The Wort is set to boil and the steeping bag was kept in for 30 minutes to extract the flavours. The rest of the boil went as normal.

Author:

dkcollier@yahoo.com

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 69

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/6/2018 7:08 PM

Notes: ♦ BREW DATES: TBA
Date: Brew Day • 04.08.18
Gravity End of Boil (OG) • 1.78
Gravity (FG) • 1.020
Date: Pitch Yeast Day • 04.08.18
Added Gelatin 04.28.18
Date: Keg Day • 04.30.18
Drafted Who’s House • Dan

♦ SESSION NOTES: Kalyke Blonde - Jim made a yeast starter 1 quart. We put a total of 6 gallons in the fermentor. It overloaded and clogged the vent. Made a mess. This was a great tasting beer!

An award-winning blonde ale with its easy-drinking, slightly malty, and clean qualities, the Kalyke Blonde is a recipe by Scott Strain and Bobby Kros that was created for the Sower’s Cup competition in 2015. The two gentlemen took home Best of Show with this simple, yet complex ale. The addition of rye grains gives this beer crisp and spicy aspects, while the customary Belgian yeast showcases the traditional, yeast-forward characteristics of Belgian ale.

The name Kalyke comes from a retrograde irregular satellite of Jupiter. This Belgian specialty ale certainly lives up to its name, representing itself at the Sower’s Cup as a beer that is truly out of this world. The Kalyke blonde ale was featured in the Jan/Feb 2016 issue of Zymurgy.

https://www.homebrewersassociation.org/homebrew-recipe/kalyke-blonde/

DIRECTIONS
Mash at 152° F (67° C) for 45 minutes. Mash out at 170° F (77° C).

Pitch yeast at 68° F (20° C) and let free rise to 72–74° F (22–23° C).

Partial Mash Recipe
Mash 2 lb (0.9 kg) Pilsner malt and 2 lb rye malt with 1 lb (0.45 kg) flaked barley at 152° F (57° C) for one hour. Drain, rinse grains, and dissolved 10.75 lb (4.88 kg) Pilsner malt extract syrup and sugar completely in wort. Top off with reverse osmosis water to desired boil volume and proceed with recipe as above. Color will be slightly darker (4.2 SRM) with partial mash recipe.

♦ Supporting Documents : YEAST COMPARISON
http://brulosophy.com/2014/10/06/is-san-diego-really-all-that-super-a-yeast-comparison/?shared=email&msg=fail

♦ Yeast Starter
3 cups boiling water. Add 1 cup DME to boiling water for 10 minutes. Sanitize everything and pour in Pyrex. Transfer to ice bath and cool to room temp 70°. FG: 1.040 Stir plate 24-48 hours or Swirl occasionally.

♦ STANDARD BREWING NOTES: BIAB
♫Create 8.5 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
•Fitter Hoppier AG - American 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:

Supremo Carlos Machry

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 68

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/30/2017 5:58 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 60

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: force

Priming Amount: 11psi@35

Creation Date: 5/30/2017 1:41 AM

Notes:

Author:

Boil Size: 54 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/6/2017 7:23 PM

Notes: 2 pct M29 com hidratação individual.

Fermentação 3 primeiros dias a 19º, para evitar off flavors, após ir aumentando 1 grau por dia até atingir 27º.

Após fervura será dividido o conteúdo em dois baldes fermentadores de 20l.

Author:

BamaPhil

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

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: 10/12/2016 5:29 PM

Notes:

Author:

Patricio

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 88

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/2/2013 2:14 AM

Notes: 60 minute hops are FWH.

Whirlpool once cooled to 80℃ of 30 minutes before chilling down to 18c. Pitch yeast and allow to rise to 20℃. After fermentation is complete cool beer to at least 10℃ for 24 to 48 hours before transferring keg with dry hops. Hold at ambient temp for 3-4 days before chilling to 0℃-2℃ and holding for another 1-2 days. Transfer to serving keg. Use gelatine to fine if required.

Author:

Marc ook

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 78

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/25/2015 8:18 AM

Notes: - Recipe similar to batch 3.31 switched amber to munich.
- FWH, so bitterness just above style should be ok.
- Yeast: let's try a 'new' dry yeast, after 20 years...

Author:

ardentmonk

Boil Size: 13.5 Gallons

Boil Time: 150

Boil Gravity: 1.041

Efficiency: 74

Mash Thickness: 1.19

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 73 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/7/2015 9:16 PM

Notes: 308g DME in 3L starter

1/25/16 update FG 1.013 so ABV is 5.7 after discounting the low ABV starter. Color is good
but there is a dryness to it,somewhat astringent. Doubt it is tannins, doubt that my batch sparge ph was high since it was RO water and the main mash was 5.4. Perhaps it is the pale chocolate malt or brown malt. It's young but I'm leaning toward the gypsum, which I may decrease next time, now to add some more chloride NaCl to my glass and see it's affect. Well the bitterness is still main stage but the body is rounder and so we'll see what age will give it. Is it possible the starter was too bitter? 15 min hops in that.

4/4/16 Excellent subtle nut brown, bitterness has faded, has improved since I decreased the carbonation to appropriate levels. I would leave out the brown malt next time and increase the other specialty malts & perhaps leave out the late hopping. I entered this into the state fair.

Author:

Mellow Fellow

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.114

Efficiency: 70

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: 5/1/2015 8:57 PM

Notes: 7 Days Primary
14 Days Secondary
7 Days Condition

Author:

4Brews

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/16/2015 3:12 AM

Notes:

Author:

andresrdomingos@icloud.com

Boil Size: 14 Litres

Boil Time: 70

Boil Gravity: 1.067

Efficiency: 54

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/10/2015 1:44 AM

Notes:

Author:

Boil Size: 460 Litres

Boil Time: 90

Boil Gravity: 1.069

Efficiency: 75

Mash Thickness: 2.5

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: 3/2/2015 2:53 PM

Notes:

Author:

Jericho Brew

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 65

Mash Thickness: 1.3

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: 2/21/2015 5:17 PM

Notes: Yeast note - American Ale 1056 is also very good in this recipe

Author:

toorudez

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.087

Efficiency: 85

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/22/2015 3:01 PM

Notes: http://www.homebrewtalk.com/f71/honey-oat-belgian-golden-ale-good-197840/

Author:

Dustin Craft

Boil Size: 6.64356 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: 3/3/2011 5:02 PM

Notes: