Homebrew Beer Recipes | Page 1929 | Browse 325,000+ at Brewer's Friend

Author:

Jan Erik Johansen

Boil Size: 3 Litres

Boil Time: N/A

Boil Gravity: 1.278

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/2/2017 12:16 PM

Notes:

Author:

Justthebrttrk

Boil Size: 6.33 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 68

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 4/11/2024 1:49 AM

Notes:

Author:

Wolf Pack Brewing

Boil Size: 40.5 Litres

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: co2

Priming Amount: 2.01 bar

Creation Date: 4/17/2022 10:00 PM

Notes: https://beerandbrewing.com/recipe-east-brother-bo-pils/

DIRECTIONS
For your water, aim for a very soft, Pilsen-like profile. Mill grains and mash at 154.5°F (68°C) for 60 minutes, then run off into the kettle. Lauter and sparge as needed to get about 6.5 gallons of wort—or more, depending on your evaporation rate. Boil for 75 minutes, adding hops according to the schedule. At flameout, conduct a whirlpool step: stir the wort to create a vortex, then add whirlpool hops and steep 30 minutes. Chill wort to 48°F (9°C), aerate well, and pitch plenty of healthy yeast. Ferment at 50°F (10°C) until gravity drops to about 1.022, then allow slow rise to 60°F (16°C) for diacetyl rest. Once fermentation is complete, cool by 2°F (about 1°C) per day until it reaches 32°F (0°C), then lager for at least 3 weeks at 32°F (0°C). Package and carbonate to about 2.6 volumes.

Author:

Wilder Drive Brewing Company

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 63

Mash Thickness: 3.04

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 77 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/28/2022 3:06 PM

Notes: 1st beer brew ever!

HYDROMETER READINGS (ROOM TEMP)
Gravity after 1st mash - 1.029
Gravity after 2nd mash - 1.036
Gravity after boil - 1.043
Gravity after 24hrs fermenting - 1.030
Gravity after 2weeks fermenting - 1.016

pH READINGS (ROOM TEMP)
pH after 1st mash - 6.0
pH after 2st mash - 5.9
pH after boil - 6.4
pH after 24hrs fermenting - 4.2
pH after 2weeks fermenting - 3.1

MASH:
Grains slowly poured in at 157 strike with medium stirring. Recirculated for the last 50 minutes, no recirculation for the first 10 minutes of mash. For the 2nd higher temp mash, again did not circulate for the first 10 minutes then recirculated for the last 10 minutes. Gravity was low after first mash so second mash was done. Stirred vigorously for the first 5 minutes of the second mash pH seemed high after mash phase. Added 2.5g more of CaCl (originally added only 5g) immediately before the boil to try and combat this. Would recommend using lactic acid instead to lower pH for this sour in the future. Used 50/50 wheat/pilsner (10lbs total) and potentially had too thick of mash/stuck mash. I believe the issue was not giving a vigorous enough stir. Would stir more thoroughly next time at each 10 minute mark and forego the secondary mashing phase.

BOIL:
Anvil Foundry was set to 85% power during boil, which seemed to give a good boil. I believe the yeast nutrient (DAP) added during the boil significantly raised the pH. Would not use yeast nutrient again for this recipe. Hop spider was used for hop pellets, everything else went into the main boil volume.

FERMENTATION:
Wort cooled rapidly from boil to approximately 90 degrees. Would probably go to 80 degrees for cooling next time. Used Anvil Foundry pump to go into fermenter, and made sure to splash on wall to maximize oxygenation. Yeast was pitched at approximately 90F. Fermenter stored at approximately 77F. 6lbs of cherries (50/50 tart/sweet - frozen from meijer) were added 24 hours into fermentation. Cherries were stored in freezer. 24 hours before putting in they were transferred to the fridge to thaw. Then on the day they were put in they were heated rapidly from fridge in ~130F water for 20 minutes, blended to near uniformity, and then poured into the fermenter using a big bowl and the wide mouth fermenter. There was lots of splashing and it seemed like it was poured in with a significant to medium amount of agitation to the liquid surface. At 2 week mark cold crashed for 2 days at about 38F. Immediately racked to keg after 2 days of cold crashing.

TASTING NOTES:
Tasting after 1st mash - strong wheat and sugar flavor, a little bit watery, mild chalkiness
Tasting after 2st mash - stronger wheat and especially stronger sugar flavor; still a bit watery, mild chalkiness
Tasting after boil - extremely bitter; a lot of harsh taste with regards to bitterness - hops very pronounced and just bitey in general. Sugar was hard to taste but still present. Salty and almost chalky. Definitely able to taste the aromatics from the coriander as well.
Tasting after 24hrs fermenting - much less bitter, very salty tasting, fair as far as sugar goes, definitely there but not overwhelming, and honestly a bit chalky tasting. Starting to taste a hint of sour/tart/acidity. Much "thicker" feeling, less watery and more full mouth feel. After 2 weeks taste was much more tart and smooth, with a good balance between salty, sweet, and tart. Very nuanced cherry flavor, really just popping with tartness.

FUTURE THINGS TO TRY:
-90 minute mash
-add 0.5lbs acidulated malt to mash
-lactic acid to lower pH
-adding epsom salt to supply magnesium
-no yeast nutrient
-add half lb of rice hulls to mash to prevent sticking

Author:

bradyt88

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 80 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/26/2021 1:53 PM

Notes: Finished 2nd place at Motown Mash, Table 30: Saison

Author:

JeffG413

Boil Size: 6.64 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/9/2021 4:11 PM

Notes:

Author:

Boil Size: 6.7 Gallons

Boil Time: 70

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 10.23 psi

Creation Date: 12/2/2020 3:28 AM

Notes: Jennifer Talley book "Session Beers"
OG: 1044
FG: 1.006-1.007
Bitterness: 18 IBU
ABV: 5.0-5.2%
Attenuation: 85%
Boil: 70 minutes

Malts:
7 lb 12 oz two role pale malt
6 oz flaked oats
0.5 lb white wheat

Hops:
0.25 oz Warrior (15% AA) @ 70 min
0.25 oz Liberty (4.3% AA) @ 20 min

Yeast:
California/American Ale Yeast (Wyeast 1056)

Brewing Notes:
Mashing: Single step infusion rest at 152F
Primary fermentation: 68F
Fermentation/Maturation: Ferment until you pass diacetyl rest then crash to 32F
Finishing: Bright with no haze. Sun King uses a centrifuge to achieve this desired clarity.
Carbonation: 2.50-2.70 volumes CO2

Author:

Baz's

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 74

Mash Thickness: 2.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/19/2020 2:40 AM

Notes:

Author:

LJ Wylie

Boil Size: 12 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 70

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: 7/26/2018 6:52 PM

Notes:

Author:

gozer

Boil Size: 26 Litres

Boil Time: 30

Boil Gravity: 11.6

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/12/2018 3:23 PM

Notes:

Author:

Vicarious Cynic

Boil Size: 16 Gallons

Boil Time: 90

Boil Gravity: 1.064

Efficiency: 70

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: 4/17/2014 1:43 AM

Notes:

Author:

Back of the Passage Brewery

Boil Size: 29.5 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/22/2017 10:55 AM

Notes: Substitutions
- Gladfield Medium Crystal for Crystal 60
- Gladfield Dark Crystal for Crystal 120

30/4/17
- Roast pecans in 175C oven for 8-12 min, coarse chop and add to mash.
- No krausen on beer, maybe due to fat in nuts?

7/5/17
- SG 1016
- Mild nutty aroma and hint of pecan.

9/5/17
- 2 vodka soaked vanilla beans added to fermenter.

14/5/17
- FG 1016, bottled using drops

31/5/17
- Tasted mildly of nuts, smooth body with a nice vanilla backbone, pretty tasty.

15/8/17
- Lacks body and head, needs more oats, hint of banana as it warmed, pecan flavour has died a bit.

Author:

torilen

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 35

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: 9/7/2016 2:12 AM

Notes: possibly increase lme to 2#, and increase honey to 4oz
abv 9.13%

Author:

benhindlegs

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 60

Mash Thickness: 2.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/28/2016 4:55 AM

Notes: Grain
2.7KG of Wheat Malt Pale - Organic (Weyermann®)
2.7KG of Pilsener Malt Organic (Weyermann) (ORGANIC)
113g of Carared® Malt (Weyermann®)
Total Grains 5.4kgs
(additional grain added due to lower efficiency batch sparge)

Hops
28grams of Hallertau Mittlefrueh Hops (pellets 90gm)

Yeast
Wyeast 3068 - Weihenstephan

Mash
16L at 66 degrees – 60 mins (add teaspoon of Gypsum) Strike temp 76 degrees. Add 3.36g Citric Acid to 16L before heating
6L boiling bring up to 75 degrees – 10mins
15 L at 80 degrees – 10 mins. Add 3.36g Citric Acid before heating.

Boil
60+ minutes.
Add 28grams of Hallertau Hops at start of boil.
Whirlfloc Tab 10mins left in boil.

Fermentation
17 degrees for 14 days.

Carbonation
Volumes of CO2: 3
1 degree at 15psi

Author:

Happenstance Brewing Company

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/24/2016 12:07 AM

Notes:

Mash at 153F. 90 minute boil. 0 Minute boil hops get added at flameout and stand for 45 min covered. Pitch and ferment at 66F. Raise to 68F when fermentarion slows. Cold crash to 38F when fermentation is complete. Rack or push to CO2 purged dry hop vessel, bring back to room temp and add final dry hops for 3 days. (You could also split the final dry hop and add second half on day 2 for a 4 day dry hop) Rack to CO2 purged keg and force carb at 40F. Serve at 9psi and 44F.

Author:

Tommy K

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 80

Mash Thickness: 5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/16/2015 7:36 AM

Notes: tappet om den 10.1.2016
Flasket den 6.4.2016
OG 1.010
5,4 %

Author:

Serge Marx

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/8/2015 11:26 PM

Notes:

Author:

zacha777

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/2/2015 2:23 PM

Notes:

Author:

skatonic

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/3/2015 11:13 AM

Notes:

Author:

Magnussen

Boil Size: 24.98 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 74

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 11/14/2014 1:31 PM

Notes: Karbonering:
5, 5 gram sukker per liter øl