Homebrew Beer Recipes | Page 2046 | Browse 320,000+ at Brewer's Friend

Author:

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/9/2017 8:21 AM

Notes:

Author:

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.019

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: 6/28/2021 3:13 PM

Notes:

Author:

NDB

Boil Size: 142.5 Gallons

Boil Time: 15

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 1.3

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: 6/16/2021 6:46 AM

Notes: heat boil kettle to 200F. Hold for 10 min.
Add Lactic acid to reach 4.2 pH
Cool to 95F and pitch lacto starter
Once pH reached 3.5
remove yeast starter for next batch and boil wort for 15 min.
follow recipe for additions and yeast.

Add Mango to cold side after fermentation is complete

Author:

Ozgib

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 15 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/3/2021 12:49 AM

Notes: Mash pH vnadjusted was pH 5.33

Water adjustment Edson salts 2g, calcium chloride 2g, Gypsum 3.5g

Mash 1hour 30 min with the emphasis on beta amalyase to reduce maltrinoes and therefore hoverall sweetness.

Reduced the sulphate. Last batch too harsh

Made yeast starter to improve fermentation initiation.

Rapid cooling using 17l of ice and copper coil

The hops was added to boiling water which was allowed to boil for 1min and 30 seconds then rapidly cooled and added to ferment at 21.1 just before the Addition of the yeast

Author:

gozer

Boil Size: 26 Litres

Boil Time: 30

Boil Gravity: 9.8

Efficiency: 65

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: 2/21/2021 11:02 PM

Notes: Good opportunity to try out the recently released Philly Sour yeast. This could end up as a blend later if there's too much acidity. the first batch will be establishing a baseline.

Author:

Si-Co Brewing

Boil Size: 38 Litres

Boil Time: 30

Boil Gravity: 1.031

Efficiency: 74

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: 12/2/2018 9:57 AM

Notes: 1 day hops are keg hops and would stay in the keg.

Author:

Thornedawg

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 12/29/2017 10:38 PM

Notes:

Author:

Germainium

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: Set & Forget

Priming Amount: N/A

Creation Date: 12/1/2017 12:46 AM

Notes: Soaking nibs and coffee beans in run, whiskey, or vodka and will let sit a few data before adding to primary once fg is reached. Will then rack half into a 10L oak mini barrel and rest into keg. I'll age ijn the mini barrel tasting regularly until I feel the right oak character has been imparted before bottling.

1) Started with 4 gallons of water, mashed in at 162F. Completed 60 minute mash - ph 5-5.2. Raised temp for mashout and didn't squeeze.

2) Boil was normal, followed hop schedule. With 10 mins left I turned off burner and added lactose, 1/2 tsp yeast nutrient, and half a whirlfloc tablet.

3) Immersion chilled to ~70F then transfered to fermenter. OG 1.054

4) Placed fermenter in temp controlled chamber and cooled to 66F before letting aerator run for ~30m then pitched ballooned yeast packet.

5) Fermentation going strong 12 hours in.

6) 10 days in and fermentation seems wrapped up. Pulled a sample and the beer tastes great. I course ground 2oz of cacao nibs and 2oz of metropolis coffee beans (med roast) and am soaking in bourbon for 24 hours to add to primary.

7) After 24 hours I added mix with liquid (soaked up mostly) to the primary, left in for about 48 hours and tasted. It seemed the flavor had settled in so I decided it was time to keg / barrel the batch.

8) I added a little over a gallon to a 10L mini-barrel and kegged the remainder of ~1.5 gallons.

9) After barrel-aging for about 48 hours, I bottled directly from the barrel and used fermcaps. Bottles were sanitized and purged with co2.

Barrel-aged: The oak flavor overpowered the cacao nibs and coffee, likely cause it was a new barrel that hadn't aged anything yet. I'm going to let those condition for several weeks before drinking.

Kegged: I set the vols to 1.8-2.0 to carbonate through set and forget. I've been tasting the beer hasn't yet carbonated, but has a good overall flavor. The coffee overpowered the cacao so I think next time I'll do 2:1 cacao to coffee.

Author:

ServaesaPorFavor

Boil Size: 2.75 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 55

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: 10/5/2017 5:10 PM

Notes: Let cool to 95 degrees. Pitch Lacto. Let sit 24-48 hours. Bring to a boil and let boil for 15 minutes....or (for a funkier more wild version) simply add Brett Trois to finish.

Author:

bira delisi

Boil Size: 33 Litres

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/29/2017 9:30 AM

Notes:

Author:

Brewing Bard

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 59

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: 10/25/2011 2:05 AM

Notes: Used 1 oz. of oak chips on half the brew. Aged 9 days at 68F. Added 70 grams of priming sugar to bottles.

Author:

m.patterson1975

Boil Size: 4 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.25

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: 2/28/2017 5:37 PM

Notes:

Author:

Birra Masdea

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 65

Mash Thickness: 4

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: 10/25/2016 10:54 PM

Notes:

Author:

MarcBrew

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.04

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: 2/9/2016 4:31 PM

Notes:

Author:

AndreasHV

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 2.5

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: 8/11/2015 8:12 AM

Notes:

Author:

Jigsaw00

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.099

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/13/2015 3:22 PM

Notes: Steep grains in 3 gallons water at 160 degrees for 1 hour.

Sparge with 1.5 gallons water at 160 degrees.

Bring to boil and follow hop schedule.

Author:

thebeerstorenashua

Boil Size: 6.5 Gallons

Boil Time: 20

Boil Gravity: 11.5

Efficiency: 72

Mash Thickness: 18

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/8/2015 2:44 AM

Notes:

Author:

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/24/2015 10:10 PM

Notes:

Author:

trailerbrew

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.091

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: Corn Sugar

Priming Amount: 0.75 Cup

Creation Date: 1/17/2015 2:45 PM

Notes: Steep the 3 crushed grains in 3 gallons of water at 150º for 30 minutes. Remove grains from wort, add 1 cup malt syrup bring to a boil. Add Sorachi (bittering) hops, Irish moss and boil for 60 minutes. Add the Hallertaur aroma hops and Lemon peel for the last 10 minutes of the boil. Add the remaining fermentables at the end of boil, let sanitize for 10 min.

When done with sanitization period, add wort to 2 gallons cool water in a sanitary fermenter, and top off with cool water to 5.5 gallons. Cool the wort to 72 - 75º , aerate the beer and pitch your yeast. Allow the beer to cool over the next few hours to 68º-70º, and hold at these cooler temperatures until the yeast has fermented completely. Bottle your beer, age for 2-3 weeks and Enjoy!