Homebrew Beer Recipes | Page 1900 | Browse 325,000+ at Brewer's Friend

Author:

coffbr01

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/30/2016 1:31 PM

Notes: No sparge. Add the second infusion without draining the first runnings.

Author:

Wiregrass Brewing Company

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 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: 7/31/2022 4:33 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 1.5

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: 4/17/2021 12:01 AM

Notes:

Author:

Mean Face Brewing

Boil Size: 6.6 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 74

Mash Thickness: 1.35

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/17/2021 10:46 PM

Notes: - Brewed on 2/20/21
- Mash water = 4.6 gallons (17.4 liters)
- Sparge water = 3.36 gallons (12.8 liters)
- Expecting pre-boil volume of 6.6 gallons (25 liters) or 6.86 gallons (25.9 liters) after 4% wort expansion, actually had 26 liters.
- Expecting mash efficiency of 84% (at expanded wort volume) which implies a pre boil gravity of 1.049
- Mash temp settled right at ~152F
- Hit 11.2 plato pre boil gravity which converts to 1.045 vs. 1.049 target so 77% mash efficiency vs. 84% expected.
- Expecting to boil down to 6.0 gallons (after wort cools) so boil-off tool estimates 1.054 OG, Actual original gravity reading was 13.0 plato which converts to 1.053 vs 1.054 expected. Extended boil to 90 minutes to try and make up some gravity points.
- After boil had ~22.25 liters or ~5.94 gallons in the kettle and ~5.5 gallons made it into the fermenter.
- Pitched yeast starter and set fermentation chamber at 64F,
- Packaged on 3/3/21, batch #51, FG was 1.013 (at 70F) which converts to 1.014 so 73% attenuation vs 75% avg. and 75% expected
- Fill keg to 52.05 pounds = (1.014FG x 8.345 x 5 gallons) + 9.74 (empty keg weight). I had to tilt fermenter at 51.5 but was able to get to 52.05.

Author:

Mig

Boil Size: 39 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 98

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: dextrose

Priming Amount: 170.2 g

Creation Date: 9/29/2020 10:59 AM

Notes: English take on a light American IPA using English Malts and Yeast with balanced water profile slightly favoring malt. 500g Maltodextrine added later to boil.

Preboil pH = 5.44 . Up a little due to longer mash time (1ml phosphoric added).

Preboil effeciency up to 98% !

Pre maltodextrine:
OG = 1059
FG = 1014
ABV = 6%
IBU = 58.87

04-10-20
Racked and 180g Citra pellets added. Attenuation up to 80%:
OG = 1066
FG = 1016
ABV = 5.58
IBU = 69.22

12-10-20
Racked off hops. 1.5L loss. Finings added (200ml) and 500ml sterile water added.

29-1020 (34.2L)
Racked with 650ml loss. 500ml sterile water added with 250g Maltodextrine and 170g Dextrose , Citrulicious pouch (Hopburst) Bottled:
OG = 1059
FG = 1012
ABV = 6.14 (actual 6.39)
IBU = 66

Author:

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 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: 5/1/2019 4:09 AM

Notes:

Author:

chefc

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/1/2018 4:19 AM

Notes:

Author:

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/14/2017 3:06 AM

Notes: https://www.homebrewersassociation.org/homebrew-recipe/battre-loie-saison-extract/
Original Gravity: 1.049 (12.2° P)
Final Gravity: 1.007 (1.8° P)
ABV: 5.6%
IBU: 27
SRM: 3
Put 2 gal. (7.6 L) of water in the boil pot and heat to 160° F (71° C). Add Wort A (3 lb wheat DME) to the water and stir until totally dissolved. Top off with water until you reach 3 gal. of wort.
Bring to a rolling boil for 60 minutes, adding hops at specified intervals from end of boil. Add Wort B (3 lb wheat DME) at knockout (0 min) until totally dissolved.

Strain wort into sanitized fermentation vessel with 2–3 gal. (7.6-11.4 L) of pre-boiled, chilled water for a total volume of 5 gal. (18.9 L).
Pitch yeast when temperature reaches 62° F (17° C).

Ferment in primary at 62° F (17° C) until fermentation slows significantly (7–9 days).

Rack to secondary fermenter and age for 10–14 days at 68° F (20° C).
Keg at 2.5 volumes (5 g/L) of CO₂ or bottle condition with 4 oz. (113 g) corn sugar.

Author:

Etbg

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2017 2:43 AM

Notes:

Author:

Jeremiah White

Boil Size: 7.1 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/26/2016 9:47 PM

Notes:

Author:

Merchant Brewing Co

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/16/2013 10:16 AM

Notes: American 2-row substituted with Joe White traditional Ale Malt.

Author:

Alessandro Oliveira

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 3.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/13/2016 9:46 PM

Notes: Cara Gold -> CaraMunich I

Author:

Chalswi

Boil Size: 5 Litres

Boil Time: 30

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/29/2016 4:43 AM

Notes: First large FV in brew fridge, able to control temp constantly rather than ambient.

Cold crashed for a week, noticeable difference in clarity of beer and contents of bottle.

Author:

kcdesch@me.com

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/28/2016 4:54 PM

Notes: Aiming for a Maibock, Helles Bock with some hop finish.

First batch. Actual O.G. 1.068,

After 2 weeks at 50 degrees and 1 week 67 degrees (with 1 oz German Saphir for dry hop)

S.G. 1.018

Now lager for 1 month at 42 degrees.

kegged 4-23-16, F.G. 1.018

Author:

Mpshall

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 68

Mash Thickness: 1.75

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: 1/23/2016 5:35 PM

Notes:

Author:

Boil Size: 32.5 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 69

Mash Thickness: 3

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: 1/17/2016 7:47 PM

Notes:

Author:

Solli

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/14/2015 3:59 PM

Notes:

Author:

MrBeer

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/6/2015 5:36 PM

Notes: Special Additions:
- pH5.2 Stabilisator:2 tsp
- Acid Lactic:2 tsp
- Fermenting energizer 10 before end boil:1 tsp

Mashing Temperatures:38C
- Phase1 (T/temp):12' at 53C
- Phase2 (T/temp):45'at 63C
- Phase3 (T/temp):35'at 72C
- Phase4 (T/temp):10' at 78C

Gravity Measurements:
-Ph1 SG/pH:
-Ph2 SG/pH:10 Plato at 27'
-Ph3 SG/pH: 14 plato at 14'
-Ph4 (pre-boil) SG/pH:13 Plato

OG/pH after-boil: 15 Plato

Sparging 1L at 78C

Yeast preparation: 1/2 hours, 15'rest and 15'stirring.
Water used: drink water preably boiled
2 packs S-04 (22gr) in 200ml water (sanitized) Next time 400ml should be used.
Depending on the Gravity before fermenting.
Rehydrate the yeast at the end of the boiling. Put the yeast at room temp and when the yeast is rehydrated, put some wort after cooling.

Prepare at least 40 ice cube bags.

Author:

Adam Zygmański

Boil Size: 8.5 Litres

Boil Time: 60

Boil Gravity: 38.3

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/20/2015 5:11 PM

Notes: Temperatura namaczania słodu i jęczmienia to 68 st. C., przez 40 min. Wodę (6l) podgrzać do 70 st. C. Po namoczeniu dodać ekstrakt. Gotować 60 min.Chmielenie na 60 min. całość!!! Dodać wody (15l z balkonu). Fermentacja od temperatury 20 - 21 C. uwodnić drożdże przed zadaniem.Fermentor z kranikiem na burzliwą. Po burzliwej (ok. 4 dni) zlać na małe wiadro z filtratorem i z powrotem do tego z kranikiem (umyć) i na cichą zostawić (ok.4 dni). Po ok. 8 - 10 dniach butelkować. Do refermentacji użyć 100g glukozy na 21l piwa. Leżakować 4 tygodnie.