Homebrew Beer Recipes | Page 198 | Browse 315,000+ at Brewer's Friend

Author:

mraether@blackfoot.net

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 1.09

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: dextrose

Priming Amount: 5 ounces

Creation Date: 3/19/2012 6:51 PM

Notes: 9/26/22 - Brewed. Placed strike water in tun first to avoid dough balls, stir grain in in about 4 batches. Heated strike water to 172; got mash temp of 151. Mashed for 70 minutes to get full starch conversion. Got 5.5 gallons in kettle; 5 gallons in fermenter, but included a lot of trube. Next time pour cooled wort through strainer to catch some of the trube like I did before going to full grain. Cascade hops were my home grown, placed in mesh bag to contain as much as possible. Took a OG reading - 152. Left cascade hops in kettle while cooling. Yeast used was harvested and reenergized from last batch.
10/2/22 - Racked to secondary. Sample confirmed it'll be awesome.
10/2/22 - Brewed 2nd batch. Forgot to bring grains up from downstairs refer. Strike water 202 degrees; grains were 45. Gave a mash temp of 152. Placed water in tun b/f adding grain to minimize dough balls, but got stuck sparge on 1st running. Might be better to add grains to tun first, then add water. Yeast was reused Safale 05. Regarding that stuck sparge - I think I tried to drain the first running too fast. As before, Cascade hops were my home grown, placed in mesh bag to contain as much as possible. Boiled for one minute then left in kettle during wort chilling.
10/23/22 - Brewed 3rd batch.
11/1/22 - Racked 3rd batch.
10/30/22 - Brewed 4th batch. Fermenting in storeroom, about 66 degrees. This recipe reflects some changes from batch 3: heated 3 gal strike water to 179; got mash temp of 154-55; grains at room temp. Went with 10 lbs Pilsen malt as it's sold in 5 lb. bags. Normally would be 9 lbs for this recipe, but didn't want to save the 1 lb. 5 gal sparge water at 180, drained off got about 5.5 gal; reduced to about 5 gal in fermenter.
2/15/22 - Rebrewed. Stayed with 9 lbs pilsen, saved 1 lb for whenever. Based on the OG I think I should have added it. Note: added 6 oz acid malt instead of 4 oz as before; trying to bring down the pH. pH still too high; 5.0 to 5.8 depending on where I test; gives me an average of 5.4.. OG: 1.47 per refractometer. Pitched yeast at 75 degrees, ferm temp in room 67 degrees.

Author:

Arrrrg

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.086

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/28/2016 4:45 PM

Notes: Ref: Wiki Beer in Wales, an approximation of 14th Century Wales Ale.

Grains limited to 8lbs in a 4g boiling pot.

Don't 'squeeze' the grain bag to avoid sharp flavors; this is a more "bread-y style" from the historical transition from mead(honey) to agriculture(grains). Add all grains in 3g water at 160f, wrap in blanket for 1-2hrs, stirring every 20mins or so...iodine test for "doneness".

Liquid extract in the last 10 minutes of boil to keep SRM lighter.

Primary fermentation just 5 days at 60F (wrapped in a blanket)
Rack to secondary (5 gallon bucket with sealed lid*) to lightly carbonate in this "cask".

* Lid modified with a pick-up tube and valve such that Ale can be lightly carbonated and pressurized in the plastic 5g bucket for DIRECT serving. Yeast will re-pressurize the "cask" (if you don't drain too much of it in one serving). Siphoning to a Growler is also good to have in the 'fridge. A syringe can be used to "fluff" the head of the Ale in a glass (this was popularized with Guinness Stout for a time) Allegedly, Guiness has some history in Wales.....wiki

Forgive the Carapils; it provides longer lasting 'head' to compensate for the low, natural cask carbonation level.
The "Brown" gains are to achieve the Minimum SRM, since color is often darker than estimated when I brew....

-yes, I'm Welsh ;-)>

Author:

Bakke Brygg

Boil Size: 24 Litres

Boil Time: 90

Boil Gravity: 1.062

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: Sukkerlake

Priming Amount: 6,5 g sukker/L

Creation Date: 5/8/2014 2:50 PM

Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 10 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

Mesking på 66 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 17 grader før pitching av gjær.

Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager). Tørrhumle etter 5 dager.

Gjæralternativer: WLP001, WLP007, WLP008, WLP041, WLP051, WLP090, Danstar Nottingham

Author:

Roget

Boil Size: 33 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 60

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: 9/28/2015 7:24 PM

Notes: pulsed grain in food processor - not much difference to Efficiency.
Reduced to 60% & added 500g DME.
FG 1.013 after 9days & 13days

Conditioned to 2.0 CO2
117g Dextrose for 25L

Author:

Boil Size: 32.5 Litres

Boil Time: 90

Boil Gravity: 1.065

Efficiency: 77

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 11.5 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/15/2015 9:42 AM

Notes:

Author:

NannoBrew

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 1.65

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: 11/23/2018 7:23 PM

Notes: Based on: https://www.brewtoad.com/recipes/winter-beard-cold-mountain-clone

Author:

Shiny Head Brewer

Boil Size: 3 Gallons

Boil Time: 40

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: Cane Sugar

Priming Amount: 127g

Creation Date: 6/9/2012 2:28 AM

Notes: Lake Effect, eh..! Canadian Ale

5 lbs Light unhopped malt extract
1 lbs extra light malt extract

2.5 lbs 6-Row malted barley
1/2 lb CaraPils malted barley

1 oz Clusters hops (bittering)
1/2 oz Cascade hops (flavoring)
1/2 oz Cascade hops (finishing)

1 pkg Windsor ale yeast

127g cane sugar (priming)

Steep:
Set burner on high heat, raise to 165F (74C).
Prepare steeping grains (crush grains, put in steeping bag).
Once kettle hits 165F, stop heating, add steeping grains.
Start steeping timer.
Let grains steep for 45 minutes.
Steeping completed.
Remove grains, rinse with warm water if desired.

Boil:
Set kettle to high heat.
Prepare hops additions.
Add dry / liquid malt extract to kettle.
Prepare for boil, watch for boil over.
Start boil timer, set for 40 minutes.
Add 1 oz of Cluster at 40 min.
Add 0.5 oz of Cascade at 30 min.
Prepare ice bath at 10 min.
Begin sanitizing lid of kettle at 10 min.
Add 0.5 oz of Cascade at 1 min.
Boil complete. Flame out.

Finish:
Set lid on kettle, begin cooling process.
Sanitize primary fermenter, cork, air lock, aeration stone/hose, funnel, wine thief.
When wort is cooled to ~70F / 21C, transfer wort into fermenter.
Top off fermenter with water to desired batch size.
Aerate wort by shaking, rocking, splashing, or with aeration stone.
Take gravity reading.
Pitch yeast.
Fit with airlock or blow off tube for high gravity or dark beers.
Move fermenter to temperature stable area protected from light.

Author:

Jameswoody

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/30/2015 3:30 AM

Notes:

Author:

Shiny Head Brewer

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 79

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Cane Sugar

Priming Amount: 87g

Creation Date: 8/31/2012 7:12 PM

Notes: ...A Tasty Treat!

Author:

digideli

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/18/2019 6:58 AM

Notes: Edit 7th Feb 2019: Swapped Fuggles and EKG and increased to 50g
Reduce Maltodextrine to 100g

Previous Grain bill:
1 kg United Kingdom - Maris Otter Pale
1 kg United Kingdom - Halcyon
250 g Flaked Barley
250 g United Kingdom - Crystal 60L
400 g United Kingdom - Dextrine Malt
1.5 kg Dry Malt Extract - Light

Author:

Tommy K

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

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: 3/9/2015 5:50 PM

Notes: 50 gr. appelsinskall og 50 gr. sitrongress er i original oppskriften, kan vurderes.
vurderer også honning i stedet for kandissukker.

Author:

Brad Sullivan

Boil Size: 4.5 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: 10/29/2011 9:33 PM

Notes:

Author:

Amateur Zymology

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: Sugar

Priming Amount: 110 g

Creation Date: 3/28/2014 3:57 PM

Notes: This yeast was isolated from a beer crafted by a well-known producer of Belgian-style ales in the Northeastern United States. This yeast produces a mildly spicy and earthy flavour and aroma which is complemented by a subtle but magnificent array of fruity esters, including pear and light citrus fruit.
The brewery from which this strain was isolated uses it in a very versatile manner across an array of Belgian styles. We prefer using this yeast for any and all light Belgian beers, including Wit, Belgian Pale and Belgian Blond, in addition to any experimental fruit beers in which a more unique and robust flavour and aroma profile is desired. Expect this yeast to produce a large, thick krausen.
Temperature: 68-73°F
Attenuation: 77-81%
Flocculation: Medium-Low
1L with 100g DME shaken starter should be made 24 hours in advance to guarantee viability.

Pilgrim Hops is a dual use variety with a relatively high alpha acid content at 9.0%-13.0%. This variety comes with a high co-humulone content ranging from 36%-38% which some brewers attribute to a more harsh bitterness profile. The oils are relatively balanced in Pilgrim, and is compared to both Target and Challenger. The increase in aroma from Pilgrim compared to Target is associated with its selinene oil levels at 8.6%, which is sought after for its use in the perfume industry. This along with the other oil make up provides an herbal hoppy essence about it.
Pilgrim hops is versatile and is used from beginning of the boil to finishing. It excels at its yield and the medium to large oval cones are harvested mid to late season. Pilgrim has tolerance and resistance to mildew and wilt, which places it on the sustainability map. It is most widely used in Europe, but that is likely to its failry new introduction to the brewing society of the world.

Alpha 13%-17%. Citra is a new breed of American high alpha-acid hop. Produces fruity, citrus aroma and flavour, with a heavy aroma of tropical fruits (guava, mango, tropical fruit). Typically used in highly hopped American Ales; Pale Ales, IPA's, DIPA's and Barleywines. Most often used as a late addition aroma/flavour hop, but can make for an excellent bittering hop aswell.

Author:

octopussy

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 84

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: 6/19/2016 2:42 PM

Notes: kettle sour

Author:

daeccellent1

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

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: 10/21/2014 1:23 PM

Notes: Steep 2 vanilla beans in bourbon when you start your brew. Add to the secondary fermenter and allow at least two weeks for flavor development.

Author:

renthispace

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 67

Mash Thickness: 2.64

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: 3/26/2015 10:29 PM

Notes:

Author:

Garrett

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

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: 12/5/2015 3:32 PM

Notes:

Author:

hoffje12

Boil Size: 1.7 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

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: 5/12/2016 5:38 PM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 61

Mash Thickness: 1.25

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: 3/15/2019 1:37 PM

Notes:

Author:

ale-ec

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

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: 9/25/2012 9:11 PM

Notes: 9/3 og 1.052