Homebrew Beer Recipes | Page 2103 | Browse 320,000+ at Brewer's Friend

Author:

Boil Size: 7.5 Litres

Boil Time: 60

Boil Gravity: 1.161

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/4/2017 8:21 AM

Notes:

Author:

Meatwad

Boil Size: 12.64 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 54 ° F

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 7/23/2022 1:11 PM

Notes:

Author:

Boil Size: 28.92 Litres

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 50

Mash Thickness: 2.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 147.1 g

Creation Date: 12/7/2021 6:42 PM

Notes:

Author:

adv_trev

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 68

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 48 ° F

Priming Method: co2

Priming Amount: 14.39 psi

Creation Date: 3/4/2021 12:58 PM

Notes:

Author:

Marconi

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

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: 11/2/2020 11:01 PM

Notes:

Author:

Wolf Pack Brewing

Boil Size: 30.5 Litres

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 1.85 bar

Creation Date: 10/19/2019 8:56 AM

Notes: Paul Wicksteeds Recipe which is based on details that Mike Nielson from Panhead gave him.
https://www.youtube.com/watch?v=eiZ9dmgQ-p8
https://www.youtube.com/watch?v=MoNmWwlnIEI - Tony Yates on Electric Brewery System

Gladfield American Ale, Toffee and Light Crystal Malts
91% Ale Malt
5% Caramel Malt (10ebc fully crystallized malt)
4% Caramel Malt (50ebc)

Mash to achieve 1.056 - 1.012 with WPL001 or WPL810
1.5g/L each Amarillo and Simcoe @ 10 minutes and whirlpool
1g/L Centennial @ 10 minutes and whirlpool

Clean Bittering hops (Pacific Jade or Magnum) to take total IBU's to 50

Dry Hops
3g/L Citra and 1g/L Simcoe around 3 days

Ferment at 18 degrees

Further information is also here:
http://www.cellardweller.net/index.php/en/forum/american-ale/541-panhead-super-charger-apa?limitstart=0

Mash In Add 16.37 l of water at 72.7 C 66.7 C 60 min
Mash Out Add 8.61 l of water at 94.8 C 75.6 C 10 min

Sparge: Fly sparge with 13.98 l water at 75.6 C

A cleaner ferment might bring out the hop and malt a bit more.
A tip from Kelly Ryan is to try a hybrid yeast - a California common - less esters and pulls out hops more.
I thought the bittering hop was a touch harsh which changed the mouthfeel slightly - think Bryan suggests Simone as already in the recipe.
Panhead use pacific jade from memory - other option for USA pale ales is magnum (my pref).
Just gives a smoother cleaner bitterness as a bittering addition. Simcoe can be a little harsh.

Consider longer ferment (at least 2 weeks), plenty of yeast, and a temp raise to 22 for the last few gravity points.

Mash at 65C for 60 minutes
Mash-Out at 75C
Sparge at 75C until preboil volume hits 28L
90 minute boil
Ferment 18-20C

Alternative Yeast to US-05 - White Labs - California Ale Yeast WLP001 or WLP810 San Francisco Lager Yeast

Author:

Boil Size: 14.1 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 60

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/25/2018 6:21 PM

Notes:

Author:

Dag Pål Haug

Boil Size: 34 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 78

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/13/2017 5:55 PM

Notes:

Author:

Gunny1775

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/30/2017 3:33 AM

Notes: BRICKWARMER HOLIDAY RED (All Grain) Official NORTHERN BREWER Instructional Document

This strong-ish American amber ale is built for the cold: a substantial gravity for snowy weather, but a fast turnaround so you can get some holiday cheer from fermentor to pint ASAP. Malty but not too sweet, just enough bitterness to balance, a de nite but not overstated citrus hop pro le (bolstered by real citrus!), this is far from your normal holiday ale.Its saturated copper-red hue comes from a blend of malts: pale choco- late adds a warm, toasty dimension and suggestions of black tea to the g-and-toffee pro le of two authentic English caramel malts. The earthy and dark dried-fruit char- acter of the malt segues into bright oral citrus, thanks to the resinous lime-and- owers velvet punch of Styrian Goldings (Celeia) and a charge of sweet orange peel at the end of the boil!

O.G: 1.062 READY: 4 WEEKS
Suggested fermentation schedule: - 1–2 weeks primary, 1–2 weeks secondary,
1–2 weeks bottle conditioning

MASH INGREDIENTS
- 8 lbs. English Maris Otter
- 1 lb. Torre ed Wheat
- 1.5 lbs Ashburne Mild
- 0.5 lbs. English Dark Crystal
- 0.25 lbs. Bairds Carastan Malt
- 0.25 lbs. Fawcett Pale Chocolate Malt

BOIL ADDITIONS & TIMES
- 3/4 oz. US Magnum (60 min)
- 1 oz. Styrian Goldings (Celeia) (10 min) - 1 oz. Sweet Orange Peel (0 min)

YEAST
- DRY YEAST (DEFAULT): Safale S-04 Ale Yeast. Optimum temp: 64–75° F
- LIQUID YEAST OPTION: Wyeast 1028 London Ale. Optimum temp: 60–72° F.
- LIQUID YEAST OPTION: White Labs WLP013 London Ale. Optimum temp: 66–71° F.

PRIMING SUGAR
- 5 oz Priming Sugar (save for Bottling Day)

MASH SCHEDULE: SINGLE INFUSION
Sacch’ Rest: 152° F for 60 minutes Mashout: 170° F for 10 minutes

BOIL ADDITIONS & TIMES
3/4 oz. US Magnum (60 min)
1 oz. Styrian Goldings (Celeia) (10 min)
1 oz. Sweet Orange Peel (0 min)

YEAST
DRY YEAST (DEFAULT): Safale S-04 Ale Yeast. Optimum temp: 64–75° F
LIQUID YEAST OPTION: Wyeast 1028 London Ale. Optimum temp: 60–72° F.
LIQUID YEAST OPTION: White Labs WLP013 London Ale. Optimum temp: 66–71° F.

Author:

Vincent M

Boil Size: 1300 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 83

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/2/2017 5:45 AM

Notes:

Author:

Tar and Feather'em

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/13/2015 5:47 PM

Notes: 4/28/15 OG .057 4 1/2 gallons will pitch at 70 degrees. Whirfloc added this time. A tad of trub got through the filter shouldn't matter but want to make a note of it.

5/5 FG came in at .011 for 6.04% racking to secondary

5/19/15 - This is more Amber than English so I changed the name. Very malty and brown suger. Will be nice in the colder months. No complaints.

11/18/15 mashed around 152 and mashed out up to 170-5. OG at.055 a little low but a solid 5 gals. Pitching at 66 degrees yeast to 05 not 04

11/30 - FG.0101 for 5.9% higher than expected.

Author:

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 54 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/18/2017 7:59 PM

Notes:

Author:

Boil Size: 16 Litres

Boil Time: 75

Boil Gravity: 1.064

Efficiency: 15

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/11/2016 8:46 PM

Notes: Steeping at 65°C for 40 min.

Author:

dkcollier@yahoo.com

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/29/2016 6:37 PM

Notes: ♦ BREW DATES: Last Update: 10.29.16 Steve 5GL
Date: Brew Day • 10-21-2016
Gravity End of Boil (OG) • 1.066
Gravity (FG) • 1.008 @ 8.5 ABV
Date: Pitch Yeast Day He can't remember. He's old.
Date: Dry Hop • 11-6-16
Date: Keg Day • December
Drafted Who’s House • Steve

♦ SESSION NOTES: This one always comes out really good.

I did boil for 60 minutes
.5oz Horizon
.5oz Summit
.8oz Willamette should had been 30 minutes

♦ STANDARD BREWING NOTES:
♫Create 8 gallons sparge water. Bring to 154° strike temperature. Prime pump. Pump water through hose. Add tablespoon 5.2 pH balancer
♫Add 2 drops Fermcap before adding grain.
♫Add grain – Sparge at 154° for 90 minutes (Minimum 60) (One gallon loss during sparge process) Water burn rate: 1-1/2 gallon per hour.
♫Boil clean water for end of boil session adjustment. Adjust to 5.5 water line.
•Dark beers – Add x tablespoon Calcium Carbonate
•IPA beers – Add 5 tablespoon Gypsum for IPA

WAKE UP!!!!!!
15 minutes – Add immersion chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last

♦ Check to see if fermentation tank nozzle is pointed upwards

♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales

♦ The Decoction Method
All decoction mashes start with a single infusion step where hot water is added to the mash to start the mashing process. Typical temperatures for the first step vary. Multiple step decoctions are often used. Some examples of steps include:

♥ DRINKABILITY: What did you like about it. Sample Date:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Author:

Kev

Boil Size: 9.5 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 68

Mash Thickness: 1.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/26/2016 10:04 PM

Notes:

Author:

Purbans

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 14.6

Efficiency: 62.5

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/26/2016 10:05 AM

Notes: leżakowane w piwnicy Mickiewicza - temperatura nieznana
1 tydzień z fermentatorem (burzliwa)
2 tygodnie bez fermentatora (cicha)
4 w butelkach

OG 14,5
FG 5

Author:

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 10.1

Efficiency: 63

Mash Thickness: 3.1

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/11/2016 3:48 PM

Notes:

Author:

MNWILD14

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 80

Mash Thickness: 1.89

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65.3 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/5/2015 1:17 PM

Notes: Strike Water should be at 160.4F for the 13 LBS of grain
13 Quarts of sparge water will be needed.

This was a bit sloppy of a brew day. I did a starter 1 day before brewing with yeast that was about 6 months old. The starter seemed to work fine. I brewed this outside with the temperature of -4F... the propane tanks didn't like that very much so the boil didn't look as strong. Instead of running the chiller outside I brought the wort downstairs and connected it to the wash basin, this worked really nice.

Moved to secondary and dry hopped day 7. Dry hops were in for 3 days before crash cooling.

Post Boil BRIX: 15.4 or 1.063
Fermentation Temp: 18.5C or 65.3F (3 days)
Fermentation Temp: 20C or 68F (4 days)
Fermentation Temp: 21C or 70F (3 days)
Crash Cooled: 2C or 35.5F (2 days)
Post Fermenation BRIX: 8.2 or 1.014

Kegged on day 11 and added 1 packet of geletine to the keg. Shook for a few mins.

Author:

Mig

Boil Size: 41.5 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 76

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: Dextrose

Priming Amount: 130g

Creation Date: 9/14/2015 9:14 AM

Notes: Est Mash pH = 5.38
Boil pH = 5.53 (+4ml Lactic Acid)
New Boil pH = 5.37
Post-Boil pH = 5.25
Beer pH = 4.38@ bottling (8ml
Lactic: 4.29)

Racked: 19-09-15 with 1.5L loss
Racked: 25-09-15 with 2L loss

At 36L: Racked with 1.5L loss (actual remaining: 31L)with 130g Dextrose:
OG = 1061
FG = 1014
IBU = 68.17
ABV = 6.39 (without Dextrose)
SRM = 7.46

Racked: 06-10-15 8ml lactic + 130g Dextrose:
OG = 1061
FG = 1012
IBU = 68.17
ABV = 6.39%