Homebrew Beer Recipes | Page 207 | Browse 320,000+ at Brewer's Friend

Author:

CJ

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 69

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/20/2013 5:43 PM

Notes:

Author:

Dohtig

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: 0.35

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/2/2015 10:30 AM

Notes: Harvest 6 Juniper branches, use 2 in the HLT for mashing liquor. Place remaining 4 on bottom of mash tun.

Author:

Blind Bill

Boil Size: 6.4 Gallons

Boil Time: 60

Boil Gravity: 1.045

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: 7/3/2014 2:44 AM

Notes: Clone of Long Ireland Celtic Ale

Author:

dpatrickv

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 9/5/2012 2:21 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

Author:

HoppySquid

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 16

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: 6/23/2018 8:01 PM

Notes:

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:

mattmmille

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 63

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 69 ° F

Priming Method: Table Sugar

Priming Amount: 5.5 oz

Creation Date: 10/25/2015 4:03 AM

Notes: Shooting for about 6 gallons in boil. I haven't gotten my water mash/boil quantities dialed in...still kind of guessing.

Soak zest of 3 Grapefruits in vodka, in the freezer until secondary (all goes in).

Hibiscus flowers go in 1/2 gallon boiling water and steep 10 to 15 minutes. Strain and chill in sanitized container until ready to use.

Guessing on priming...will check temperature and volume, and adjust when ready. (And go on the low side, as per my usual issue with over-carbing.)

Author:

rgrosholz

Boil Size: 7.5 Gallons

Boil Time: 90

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: CO2

Priming Amount: 8 lbs

Creation Date: 9/9/2012 11:03 PM

Notes: Add roasted grains at mash out
Add honey last 5 minutes of boil

Author:

akmart

Boil Size: 31.5 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/10/2016 1:06 PM

Notes: This recipe is inspirated by Christmas/Winter Specialty Spiced Beer by Biochem Brewer.
I had an Belgian Wit all grain kit at home and my plan is to mix these recipes.

Author:

Boil Size: 27 Litres

Boil Time: 90

Boil Gravity: 12.7

Efficiency: 75

Mash Thickness: 3.1

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/28/2016 6:25 PM

Notes:

Author:

Ozarks Mountain Brewery

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/26/2014 5:20 PM

Notes:

Author:

raiderrob

Boil Size: 5.15 Gallons

Boil Time: 120

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/12/2016 6:32 AM

Notes: Soaking 2 oz of Heavy toasted oak chips in 10 oz of Capt Morgan Black, spiced rum. will let them soak for 2 months then rack the beer on top and let set for 2 months.

Brewed on 12/11/16 OG 1.084, volume in fermentor is 3 Gallons. not sure if it was mash efficiency as I forgot to take a pre boil reading.
The sample I took for the OG tasted fantastic. pitched yeast at 64 F, set fermentation at 68 F.

Author:

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 79

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/28/2016 8:46 AM

Notes: Wyeast WLP005 yeast with 1 litre starter, fermented for 36 hours (1 litre of water, 100g of light spray malt).

Measurements:

Boil gravity 47pts
Original gravity 56 pts
Final gravity 17 pts

28/03/2016 - brew day
01/04/2016 - no more airlock activity after 4 days of fermentation. waiting some time for yeast to clean up before cold crashing and kegging...
5/04/2016 - cold crashing at 0 celcius
13/04/2016 - kegging day. The beer tastes very good even before carbonation. Moving the keg to condition at 0 celsius.
24/04/2016 - sampled the beer, it's good but a bit hazy. might try gelatin to clear it up in the serving keg.

Author:

Boil Size: 11 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: 1.3

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: 5/12/2018 5:36 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:

Marcogold

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/27/2014 2:36 PM

Notes:

Author:

Brygga Tillsammans

Boil Size: 4.5 Litres

Boil Time: 15

Boil Gravity: 1.041

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/5/2018 1:06 PM

Notes: Börja 24-48 h innan själva bryggningen. Ta fram den krossade malten, kastrull, bakterieröret, termometer och spraymalten. Du behöver inte sterilisera något inför det här steget. Börja med att värma upp 1,7 l vatten i kastrullen till 70 grader. Häll i den krossade malten och stäng av plattan. Lägg på locket och låt kastrullen stå i ca. 15 min. Sila bort den krossade malten med hjälp av en kökssil mellan två kastruller eller byttor. Gör silprocessen några gånger tills du har en ren vätska utan krossade maltrester i. Fyll på med kallvatten. Du ska ha totalt ca. 4,5 liter vätska i kastrullen. Häll i spraymalten i kastrullen och vispa tills alla klumpar har löst sig. Sätt på locket på kastrullen och vrid max på spisen och vänta tills vörten börjar koka. Stäng av plattan.

Kyl ned vörten i en vask fylld med kallvatten och is/kylklampar. Vörten ska ned till 40 grader. När vörten har nått önskad temperatur skakar du bakterieröret ordentligt och häller i hela innehållet i kastrullen. Slå om en handduk om kastrullen så du isolerar värmen i kastrullen. Kastrullen ska helst hålla en temperatur mellan 20-40 grader. Förslagsvis så ställer man in kastrullen i ugnen med endast ugnslampan på. Eller så hittar man något annat lite extra varmt ställe där kastrullen får stå.

Nu härjar bakterierna fritt i din kastrull som har stått och surat mellan 24-48 h. Alla bakterier måste dödas genom att koka upp vörten återigen till 100 grader. På så sätt kan bakterierna inte kontaminera resten av din utrustning och du kan fortsätta att använda den till andra bryggningar. Sätt spisplattan på max och låt vörten koka upp. När allt kokar häller du i humlen. Häll försiktigt, det finns risk att det kokar över om kastrullen är liten. Sänk värmen och låt småputtra i 15 minuter.

Nu ska allt kylas ner till 21 grader.

När vätskan kommit ner till 21 grader är det dags att hälla i vörten i jäskärlet. Använd din tratt och sil så att du får ner en ren vört i jäskärlet.

Häll i hälften av jästen ner i jäskärlet.

Sterilisera dina händer och skölj dem i kallt vatten. Använder du VWP rekommenderar vi att använda diskhandskar. Sätt en hand för öppningen på jäskärlet och skaka kärlet ordentligt i någon minut. Detta för att luft ska blandas in i vörten och reagera med jästen.

Fyll på med vatten i jäsröret till max-nivån. Sätt fast jäsröret i silikonproppen. Tryck försiktigt silikonproppen tillsammans med jäsröret ned i jäskärlet.

Ställ jäskärlet på något mörkt ställe (17-25 grader) i ca. 14 dagar. Det gör inget om du råkar gå över några dagar. Inom första dygnen kommer det sätta igång och bubbla i jäsröret. Det kan vara tätt mellan bubblorna och det kan ta lång tid mellan bubblorna. Det viktiga är ATT det bubblar, det betyder att jäsprocessen är igång.

Efter ca. 7 dagar i jäskärlet tycker vi det är lämpligt att smaksätta ölet med bär och frukt. Vi rekommenderar att smaksätta med hallon och mango. Generellt kan man säga att det är bra att smaksätta med runt 100-200 gr. bär/frukt per liter. Använd tex. frysta bär från livsmedelsbutikerna. Se till att all frukt som blandas ned i vörten är i puréform och att den har kokat innan så den inte innehåller onödiga bakterier. Använd med fördel en desinfecerad tratt när du häller ned frukt/bär-purén i din vört. Låt kärlet stå ytterligare 7 dagar.

Vänta 7 dagar till och flaska.

Author:

Dirtyrunner13

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 72

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: 6/3/2019 3:56 AM

Notes:

Author:

LJ Wylie

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.037

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: 5/28/2019 1:44 PM

Notes: