Homebrew Beer Recipes | Page 2078 | Browse 315,000+ at Brewer's Friend

Author:

Douglas Thompson

Boil Size: 7.12 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 70

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: 1/23/2022 8:13 PM

Notes: ** Starter needed **

Step by Step
Mill the grains, then mix with 5.1 gallons (19.2 L) of hot strike water to achieve a single infusion rest temperature of 155 °F (68 °C). Adjust mash pH to 5.3–5.4 using lactic acid, if needed. Hold at this temperature for 60 minutes. Mashout to 170 °F (77 °C) if desired.

Vorlauf until your runnings are clear before directing them to your boil kettle. Batch or fly sparge the mash and run-off to obtain 6.5 gallons (25 L) of wort. Boil for 60 minutes. Add the Warrior® **incrementally from 60–30 minutes**, then add the Simcoe® incrementally from 30–15 minutes, and finally, add Palisade® incrementally from 15 minutes to the end of the boil. Also, at 15 minutes left in boil, you may want to add either Irish moss or Whirlfloc as fining agents. At 10 minutes left, add the corn sugar.

After the boil, add the flameout hops indicated and whirlpool for 10 minutes before rapidly chilling the wort to 63 °F (17 °C). Oxygenate with pure oxygen and pitch a healthy count of yeast. Allow the beer to free-rise to 68 °F (20 °C).

Once primary fermentation is complete, dry hop with all three varieties. After 3 days, drop the temperature to 55 °F (13 °C) and after 24 hours, rack the beer to secondary. If oaking, add it now (1.1 oz./30 g of medium-toast American oak) and age for 14 days. Bottle or keg the beer and carbonate to approximately 2.5 volumes.

Author:

Tomi Hiltunen

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.126

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: 12/26/2015 7:39 PM

Notes:

Author:

Olive Street Brews and Meads

Boil Size: 9.63 Gallons

Boil Time: 150

Boil Gravity: 1.086

Efficiency: 70

Mash Thickness: 1.1

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: 8/2/2021 10:18 PM

Notes: Going to do a split mash. Split all mash ingredients in half and mash in two 10 gallon coolers as it won't all fit in a single mash tun of the size I have. Will sparge into a single kettle to boil together

Author:

BillsNewAccount

Boil Size: 7.5 Gallons

Boil Time: 120

Boil Gravity: 1.08

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/30/2017 7:19 PM

Notes: 2/2/17 brew day... starter made yesterday

I didn't account for the water needed to rehydrate the dme or for the starter and ended up with near 6 gallons and lost a good deal of beer to the blow off tube. I am now closer to 5 gallons... maybe even 4 :( . OG was also under mark due to this 1.108....

3/27/17
after no activity for weeks I transferred the beer.
Gravity 1.028
added 2 oz of Hungarian medium toasted oak that was soaking in glenfiddich 12 year scotch

Author:

DeviantBrew

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 68

Mash Thickness: 1.57

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/15/2015 6:51 PM

Notes: 26qts
absorp: 7qts
first run 19 qts
sparge 9 qts
boil 28 qts

Mash: 152-150
BV: 7gal
Pitch at 77 decrease to 68 overnight, ferm started at 74, strongat 70, blew top at 68,

FG: 1.028

Author:

Kabbooom

Boil Size: 23 Litres

Boil Time: 90

Boil Gravity: 1.079

Efficiency: 60

Mash Thickness: 3.13

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: 3/13/2018 6:55 PM

Notes:

Author:

Thomasp

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/8/2017 7:19 PM

Notes:

Author:

Jeff Summerlin

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/5/2021 10:40 PM

Notes: For those interested - this was a hacked Brewer's Best kit. I added the pound of Blackswaen Biscuit malt for the 8 oz in the kit.

Just kegged and made 12 bottles for curious locals. The Mangrove Jack M44 was a little elderly, about 6 weeks past its date...but it is supposed to be a chico strain - anyway, it didn't dry out as much as I hoped...finished at 1.010. After a week or two on gas, I'll give it a taste. I did get better attenuation than predicted above.

If this had been US05 - it would have dried out to the bone - down around 1.005 or lower. I had the M44 and needed to use it...

I'll have to use it again to confirm this is its' behavior - I fermented at 64 for 14 days and then crashed to 38 for a week. Clear, clean transfer to keg. Hope it tastes good when I sample it.

Author:

Nairbsnave

Boil Size: 5 Gallons

Boil Time: N/A

Boil Gravity: 1

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 7/26/2021 6:44 PM

Notes: 4 gal distilled water at room temp
Heat 1 gal distilled water and dissolve gypsum and cal chloride
Mix all 5 gal together. Add 88% lactic acid and lemon juice and 1 tsp of Brewer's yeast. Invert keg a couple of times and add hops. Force carb.

NO MALTS USED

Author:

JoRa

Boil Size: 2500 Litres

Boil Time: 120

Boil Gravity: 1.045

Efficiency: 85

Mash Thickness: 1.85

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 6 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/26/2020 4:21 PM

Notes: I have tried to put down the triple decoction as the original method however it is not designed for those inputs.Put it simple:
1st draw 73`C / 10min - 100`C/ 20min
The first decoction raises the temperature to around 53 °C to break down the larger proteins rest 10min
2nd draw 73`C /10min -100`C/ 18min
The second addition raises the mash temperature to 62 °C for starch conversion rest 10min
3rd draw 73`C /10 min -100`C/ 10min
The last addition reaches the mash-out temperature 73`C
Rest before lautering 30min
Sparging temperature 75`C.
This is the very close to a recipe I did 15 years ago while working in the plant in Pilsen.
As for fermentation :
•Pitching temperature 6 °C and primary fermentation lasts 8 days in the CKT.
•The temperature is allowed to slowly rise to a maximum 9 °C on the day 8th(RE 4.0-4.2`P) is racked to the lagering tank and immediately cooled down to 0 °C
•Lagering phase lasts 45 days

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 23.72 psi

Creation Date: 8/27/2019 1:34 PM

Notes: -This Kveik has a tendency to bring out bitterness of boiled hops.
-Leave first hop additions toward the end of the boil.
-Use more boil/whirlpool hops for higher IBU or more dry hop for more fruity flavours.

-Pitch at 28’c (90’f) And let it ride at room temps.

-Fermentation is generally complete within 2-3 days, but let it clean up for about 5-7 days.
-Is drinkable after 5 days... no joke, it’s the Kveik!

Author:

gaborm

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 35

Mash Thickness: 3.1

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: 5/5/2019 11:54 AM

Notes: Ususal half teaspoon calcium cloride and chalk added + 1 campden tablet for full braumeister.

PH was high! have to work out how to reduce it for the mash. might have been around 6.0

Author:

DrSherlock

Boil Size: 15.5 Gallons

Boil Time: 60

Boil Gravity: 10.7

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/31/2018 8:54 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/19/2017 7:54 PM

Notes:

Author:

Bruno Moedim

Boil Size: 17 Litres

Boil Time: 60

Boil Gravity: 1.024

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/4/2016 7:36 PM

Notes:

Author:

duncans

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: 5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/23/2016 6:50 AM

Notes: Us malts and yeasts but uk hops. Backwards for a pale ale.

Author:

Leard

Boil Size: 13 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 3

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: 6/30/2016 6:08 PM

Notes:

Author:

mattue84

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.018

Efficiency: 35

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: 4/15/2016 1:58 AM

Notes: Size: 5 gal
Efﬁciency: 88%
Attenuation: 84.5%
Original Gravity: 1.065
Terminal Gravity: 1.010
Color: 22.34
Alcohol: 7.17%
Bitterness: 29.7
12-B Robust Porter
7.47 lb (69.8%) 2-Row Brewers Malt - added during mash
1.69 lb (15.8%) Victory Malt - added during mash
0.72 lb (6.8%) Extra Special Malt - added during mash
0.35 lb (3.2%) Brown Malt - added during mash
0.24 lb (2.3%) Pale Chocolate Malt - added during mash
0.24 lb (2.3%) Roasted Barley - added during mash

0.29 oz (15.6%) Galena (13.1%) - added during boil, boiled 60 m

0.27 oz (14.9%) Chinook (10.6%) - added during boil, boiled 20 m

0.64 oz (34.8%) Cascade (6.8%) - added during boil, boiled 20 m

1.3 g Yeastex - added during boil, boiled 15 m

1.0 g Brite Break - added during boil, boiled 10 m

0.64 oz (34.7%) Cascade (7.8%) - steeped after boil

Author:

Brewed_Force

Boil Size: 8 Litres

Boil Time: 10

Boil Gravity: 1.12

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/28/2016 8:43 AM

Notes:

Author:

KarmaCitra

Boil Size: 21 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 65

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/21/2015 10:53 PM

Notes: