Homebrew Beer Recipes | Page 2079 | Browse 320,000+ at Brewer's Friend

Author:

recreation brewery

Boil Size: 48 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 67

Mash Thickness: 0.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/26/2016 10:34 PM

Notes: pitched at 72*

Author:

Gmarg

Boil Size: 33.15 Litres

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 74

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/9/2023 5:23 PM

Notes:

Author:

jwilms

Boil Size: 21 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 65

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: 98.5 g

Creation Date: 3/13/2020 5:18 PM

Notes:

Author:

GreystoneHB

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 72

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: Corn Sugar

Priming Amount: 4oz

Creation Date: 1/29/2018 5:39 PM

Notes:

Author:

Steve Miller

Boil Size: 200 Litres

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 75

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: 9/19/2017 3:06 PM

Notes:

Author:

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.085

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: dextrose

Priming Amount: 120

Creation Date: 9/13/2017 11:46 AM

Notes:
13 SEPTEMBRE: BRASSAGE
400 g de farine de blé blanche ont été utilisées (farine industielle)

12 litres d'eau Labrador a été utilisée en tout dont 8 pour la maîche

1-2 g d'amylase ajoutée à la maîche pendant l'infusion

La demi des sels ont été ajoutés à la mâiche, le reste ajouté à l'eau résiduelle

L'orge rôtie (10 g) a été infusée via un petit tamis, pendant 5 minutes au tout tout début de l'ébullition pour augmenter la couleur de la robe et donner du «corps» au moût (ce qui fonctionna très bien).

20 litres de moût mis à fermenter (le goût est bon MAIS pas superbement houblonné.

La D initiale mesurée me donne 1,040 donc 5,4 % ABV

De la teinture-mère de houblon vert maison (Chinook) a été ajouté
au moût le ou vers le 3ième jour (2 c. à soupe au moins)
Également, de la teinture-mère a été ajouté en tourie au début de la seconde fermentation puis du romarin par après) -2 jours après.

Transfert en tourie, le 21 sept.

Le 23 sept. j'ajoute un bout de branche de romarin frais de 1 1/2 pouce dans le moût car je veux lui donner une touche moins fruité du fait de la présence marqué du Mozaïc.

125 g de dextrose ont servis pour la carbonation

28 sept 2017: EMBOUTEILLAGE: 14 litres d'excellente bière bien houblonnée et à l'arrière goût résineux (Chinook plus Romarin)

Author:

sebastianswaltz

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/10/2017 7:22 PM

Notes:

Author:

RockyMtnGT

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.25

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: 5/23/2017 6:13 PM

Notes:

Author:

Woodshop Brewer

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 60

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: 5/2/2017 2:32 PM

Notes: http://www.homebrewtalk.com/showthread.php?t=21132

Plan to ferment 5.5 gal with Nottingham and 5.5 gal with 1728.

Author:

SuperMarioBrewers

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/27/2016 2:56 AM

Notes: Check the ingredients against yourrecipe sheettomake sure you have everything
listed. Place the yeastin the refrigerator.
Early on the brew day, remove the yeast from the fridge and allow it to come to
room temperature. Activate your yeast package. If using Wyeast’s “smack pack”
follow their directions.
Clean your brewing equipment so that it is clean to your eye, dust free, and then
sanitize all equipment that will be used during brewing with a no wash sanitizer.
In a 3+ gallon stockpot, begin heating 2.5 gallons of water and bring to 150-170°
F. While the water is heating, place the crushed grains in your bag and tie it
off. Make sure to have the grains loose in the back, don’t pack them. Check
the temperature of your water with the thermometer and make sure the
water is between 150-170° F. Remove bag, drain over the brew pot, and
discard the grains.
Bring the resulting liquid (now called wort) to a boil. Once it reaches a boil, turn
off the heat and add the first extract in your recipe. Stir well and make sure it
doesn’t burn or scorch on the bottom, then return the heat.
Bring to a boil. Keep the lid off of the pot during this period, allowing
steam to escape. Try to keep a consistent rolling boil.
Once the wort is boiling set your timer for 60 minutes and add bittering hops to
your recipe. These are the first hops listed as “60 minutes” on your recipe.
The times listed in a recipe always state how long the hops or other ingredients
should be boiled.
As the timer hits 0, turn off the heat and add the rest of the malt extract or
any 0 minute hops your recipe calls for. After your 60 minute boil the total
volume of your wort will be 10-20% less than your original volume.
Chill your wort immediately. You can use a wort chiller, or place your kettle
in an ice bath in the sink. When your wort is under 90 degrees, pour into
your fermenter (using a funnel if you have a carboy), or use your sanitized
auto-siphon.
While the wort is chilling, gather your already cleaned and sanitized
equipment: the hydrometer and tube, thermometer, fermenter, lid, airlock,
and carboy cap if using a carboy. Anything that touches the wort after the
boil should be sanitized and placed on a clean counter or paper towel.
Top up with cool water to the 5.25 gallon mark on your fermenter. Stir well, or
agitate the wort to provide aeration. Take a sample out of the fermenter using a
wine theif or racking cane, and place the hydrometer in your test tube. Float the
hydrometer in the wort, spinning gently to keep it from touching the sides. This
reading is your “Original Gravity” or OG for short.
Using sanitized scissors to open a corner of your yeast package, or open
the vial (depending on the brand of yeast you have), and add it to your
wort.
Coverwith the sanitized lid or bung, and fillthe airlock up to the linewith
cleanwater. Place the airlock in the hole, and keep in a dark place, ideally at
65-66° Fahrenheit, unless yourrecipe states otherwise.
Cover with a sanitized lid or bung and fill the airlock up to the marked line
with clean water or sanitizer. Place the airlock in the hole of your bung or
bucked, place the fermenter in a dark space (ideally at 65-66°F), and let
your homebrew ferment.
Signs of activity should start within 24 – 48 hours, and continue for
several days finally completing after 10 – 14 days provided the
fermentation has stopped. One the foam (also known as krausen) has
fallen back down allow the beer to sit and clear for a few more days. You
can now take another reading with your hydrometer by extracting some
of the beer with a sanitized wine theif or racking cane. This reading will
be your “Final Gravity”, also known as FG. In at least two days check it
again, if it is the same then your beer can now be bottled. If your beer
calls for dryhops then this is the stage in which they will be added.

Author:

All.Hopped.Up

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 72

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: 11/2/2013 2:01 AM

Notes:

Author:

Aaron Newport

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/25/2016 4:57 PM

Notes: Roast 4.69 pounds of pumpkin. If using fresh pumpkin, cut into quarters, seed, and bake in oven at 350°F (177°C) for 45 minutes, then scoop pumpkin from skin. If using canned pumpkin, scoop onto a baking sheet and bake at 400°F (200°C) for 20 minutes. Add the roasted pumpkin to the mash (you will have problems with mashing out). Mash the grains and pumpkin for 60 minutes at 154°F (68°C). Boil for 60 minutes, and following the schedule for hops and other additions.

After primary fermentation for a week, roast an additional 1.88 pounds of pumpkin and toss with molasses and maple syrup into a hot pan to candy. Add caramelized pumpkin to fermenter and leave in secondary for one week.

Author:

Doombrauhaus

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 11 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/2/2016 12:05 AM

Notes:

Author:

Barking Kettle SJ

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.11

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/19/2016 6:30 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:

mengelma

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: Bottle Conditioned

Priming Amount: N/A

Creation Date: 11/26/2015 2:34 AM

Notes:

Author:

Catnip Brew

Boil Size: 25 Litres

Boil Time: 75

Boil Gravity: 1.045

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/24/2015 11:19 AM

Notes: Gjæres på ca 21 grader i 14 dager.
Flaske/fat på ca 18 grader i 10 dager
Modnes på ca 20 grader i 1 mnd.

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/5/2015 4:04 PM

Notes:

Author:

Frothmaster

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

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: 8/16/2015 4:28 AM

Notes:

Author:

Bernt

Boil Size: 68 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 66

Mash Thickness: 3

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: 4/5/2015 10:54 PM

Notes: Denne oppskriften er veldig lik en av BryggSelv sine oppskrifter.
Visstnok et NM2012 øl.