Homebrew Beer Recipes | Page 2094 | Browse 325,000+ at Brewer's Friend

Author:

Bloody Rabbit Brewery

Boil Size: 55.5 Litres

Boil Time: 120

Boil Gravity: 1.062

Efficiency: 69

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: 5/11/2017 9:47 AM

Notes: 24.05.17
OG 1097 (uten sukker).
GK 1: 23l
GK2: 22,5l (03.06.17. Tilsatt 6 vaniljestenger/50 gr eikechips/1,5 dl cognac)

Oksygen:
dag1: 1,5l/min - 120 sek.
Dag2: 1,5l/min - 120 sek. ( 8-10 timer etter pitching av gjær)

Sukker.
dag 4: 250gram i hvert kar.(29.05.17)
dag 8: 250gram i hvert kar.(03.06.17)

22.06.17
Flaskes med CBC-1 gjær.
Cognac ed. 12% Abv 5,2 gr sukker pr L. Røde korker
Vanlig ed. 11,7% Abv ,2 gr sukker pr L. Blå korker.

Author:

Brewmasterjohn

Boil Size: 7.7 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 63 ° F

Priming Method: co2

Priming Amount: 23.72 psi

Creation Date: 1/20/2023 4:57 PM

Notes:

Author:

StarvinMarvin

Boil Size: 28.53 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 16 ° C

Priming Method: dextrose

Priming Amount: 160.6 g

Creation Date: 11/27/2022 9:26 PM

Notes:

Author:

Briones

Boil Size: 14 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 59 g

Creation Date: 11/19/2021 1:01 AM

Notes:

Author:

Timinpdx87

Boil Size: 7.01 Gallons

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 70

Mash Thickness: 1.4

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: 10/15/2020 8:41 PM

Notes:

Author:

Wolf Pack Brewing

Boil Size: 63.08 Litres

Boil Time: 90

Boil Gravity: 1.07

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: 2.01 bar

Creation Date: 10/4/2020 6:44 PM

Notes: https://beerandbrewing.com/7FW4kwQBtmoQEuk8oU4oYG/article/weldwerks-brewing-co-juicy-bits-new-england-style-ipa

Mash at 149°F (65°C) for 60 minutes or until conversion is complete. Add half of the water salt additions to the mash and the rest at sparge. Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged.

Boil for 90 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule.

Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), add the first dry-hop addition. About 3 days later, add the second dry-hop addition for another 3 days.
Dump sediment before 2nd dry hop and after cold crash.
Package at 2.6 volumes of CO2 and consume fresh.

Author:

Wogrim

Boil Size: 84.25 Litres

Boil Time: 240

Boil Gravity: 1.051

Efficiency: 80

Mash Thickness: 2.68

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 38 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/16/2018 12:40 PM

Notes: Heat about 20 l water to 80°C with juniper branches for 10 min before mash in. Dilute to 50°C and 42 l for mash in. Standard lautering.

We plan to boil the wort in a copper kettle on open fire for about 4 h. Adding the hops 60 min and 10 min before end of boiling.

Ferment at ~ 38°C with Voss Kveik

Author:

La Brasserie Palanza

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.092

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/21/2017 6:46 PM

Notes:

Author:

platypusfriend

Boil Size: 3.4 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 70

Mash Thickness: 1.375

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/30/2014 6:47 AM

Notes: 1st runoff: 2.0gal @ 20.5 Brix (1.085 SG)
2nd Runoff: 1.4gal

Pre-boil: 3.4gal @ 15 Brix (1.061 SG)

Add cane sugar gradually during fermentation.

Add 4021 at end of primary.

Author:

Kanu

Boil Size: 13.3 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 75

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/4/2017 5:07 PM

Notes:

Author:

Smasm

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.187

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: 8/10/2016 6:30 AM

Notes:

Author:

Outlaw Brews

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 60

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/9/2016 10:02 AM

Notes: Put coffee beans and cocoa nibs in a
cheese cloth and dip in wort like a tea
bag. Do multiple small additions for short
lengths of time – the longer you leave
them in the more heavy oils will
be extracted.

Author:

AshStomper

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/2/2016 2:56 AM

Notes: Three temperature profiles that seem to be popular among homebrewers are just off boil range 190–212 °F (88–100 °C), the sub-isomerization range 160–170 °F (71–77 °C), and a tepid hop stand range 140–150 °F (60–66 °C). The 190–212 °F (88–100 °C) range will allow essential oils with higher flashpoints an easier time to solubulize into the wort and also will allow some alpha acid isomerization to occur with the best estimates of between 5–15% utilization. Some homebrewers will keep their kettle burner on low to keep the temperature of the wort elevated above 200 °F (93 °C) during their extended hop stands which would better emulate the conditions in commercial whirlpools. A hop stand in the 160–170 °F (71–77 °C) range will basically shut down the alpha acid isomerization reaction and the lower temperatures will reduce the vaporization of the essential oils. Homebrewers can use their wort chillers to bring the wort down to this range before adding the knockout hops or they can add a second dose of knockout hops. The 140–150 °F (60–66 °C) range will once again reduce vaporization of the low flashpoint oils, but may take longer to get the same amount of essential oils extracted.

Author:

Murphy2012

Boil Size: 8.25 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/24/2016 1:30 AM

Notes:

Author:

Boil Size: 16 Gallons

Boil Time: 90

Boil Gravity: 1.071

Efficiency: 70

Mash Thickness: N/A

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: 9/24/2015 3:02 PM

Notes: Equipment

1 quart jar with lid, sanitized
2 muslin sacks, or pantyhose

Ingredients

2 oz (57 g) of coffee ground to electric percolator (second from coarsest) setting on commercial coffee grinder
2 cups (473 mL) water

Procedure

Place ground coffee into the doubled muslin sack or pantyhose inside jar, then stretch around the outside of the jar.

Fill with 1.5 cups (354 mL) cold water and put lid on tightly.
Leave in the refrigerator for 24 hours. After 24 hours, open lid and lift out sack of coffee.

Pour out the remaining coffee toddy, leaving behind the dregs (last coffee bean bits) behind.

Add to secondary before transferring from your primary.

If you only have a primary, put the toddy in before bottling, or if you keg, the Cornelius keg upon transfer.

Important note: The ideal ratio of coffee to water is 1.0 oz (28 g) coffee to 8.0 fluid oz (237 ml) water.

Author:

WillVandall

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.065

Efficiency: 75

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: 3/6/2015 1:12 AM

Notes: All the hops were super old, so the IBU is probably much less.

Author:

Boil Size: 11.73 Gallons

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 85

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/16/2015 7:47 AM

Notes:

Author:

Tilted Shack Ales

Boil Size: 17 Gallons

Boil Time: 75

Boil Gravity: 1.028

Efficiency: 78

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/31/2015 12:19 PM

Notes:

Author:

GoblinCat Brewing Co.

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.025

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 12/29/2021 4:50 PM

Notes:

Author:

petearruda

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.022

Efficiency: 65

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: 1/7/2023 12:35 AM

Notes: