Homebrew Beer Recipes | Page 2131 | Browse 320,000+ at Brewer's Friend

Author:

TheJames

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

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: 5/12/2017 8:30 PM

Notes:

Author:

Pinky

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/2/2022 10:12 AM

Notes:

Author:

Boil Size: 126 Litres

Boil Time: 60

Boil Gravity: 13.9

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 30 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/17/2022 5:33 PM

Notes:

Author:

Jeff.Homebrew

Boil Size: 7.09 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 30 psi

Creation Date: 5/9/2022 3:03 PM

Notes:

Author:

esteveE

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 2.61

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: dextrose

Priming Amount: 147.4 g

Creation Date: 4/19/2022 11:01 AM

Notes: 0) Didn't find original Honey Malt and substituted with:
MALTA CARA HONEY Ref.: M095-500g-m

https://castlemalting.com/CastleMaltingMaltSpecification.asp?Command=SpecificationShow&SpecificationID=262&CropYear=2019&Language=English&FileType=HTML

1) Water prep:
- 36L of RO water in G40, add water agents: Gypsum, Lactic acid, Calcium Chloride Actual pH : 6.99 (RO water is 7.76)

- Separate 14L for sparge and put in Klerestein heater

2) Make sure plates and grain bin are in G40.
Heat water in G40 , 20L to 67ºC (pre heat it at 69C)

-- Need about 4 hours after this.

3) Add grain slowly, stirring, add recirculation and cover. 1h
pH at 10 min was 5.92. Adjusted with 9.5ml lactic acid to bring to 5.41 at minute 20.

4) Heat sparge water to 78ºC for effective 76ºC sparge

5) Lift grain basket and slowly add sparge water

6) Bring to a boil and do hop additions 60 min. Irish Moss, 15 min before ending the boil. Let it cool to 77C and Whirpool hop.

(Meassure pH at 20C) 5.78 OG 1.06

7) Transfer to clean fermenter through counterflow chiller, and Oxygenate

8) Pitch yeast after oxygenating

9) Ferment at 20C ( Brewbrain) Brewbrain is failing, producing very low readings too fast. After a while (probably high Kreusen) it went back to real readings.

--- Dry Hopping with Grainfather , sanitized exterior and hop container. Opening top lid.

10) Dry hop after 2 days of active fermentation (added 5g of dextrose with the hops to aid with O2 removal)

11) Dry hop once fermentation has reached near FG but still active (added 5g of dextrose and 1.5g of Ascorbic acid with the hops to aid with O2 removal)

Addition rate is around 50 mg/l (ppm) as long as the free SO2 is maintained at 30 mg/l (ppm). A

--
12) After 3 days ready to crash cold

13) Crash cold at 5-7ºC for a minimum of 3 days
14) Prime and bottle , flush bottles with CO2

1L is lost during the process
3.8L are put into the uKeg for force carbonation.

15L left to bottle at 0.75L per bottle should yield 20 bottles.

Prep for 22 bottles.

Per bottle.
Corn Sugar : 5.1 g x 22 = 112g
Ascorbic acid : 2g

Add dextrose, then water to achieve 440ml solution.
Bring to boil to sanitize.
Cool down a bit and add ascorbic acid.

Dose 20ml per bottle and let it cool down.

Fill bottle with spigot and flush with CO2. Cap each bottle just after.

Condition 1 week and check color for oxydation and carbonation.

Ingredients Codi SAP:
* 13954 CLORURO CALCICO 94-96%
* 10171 ACIDO LACTICO 80%
* 13468 ASCORBAT SODIC (SODIUM ASCORBATE)

Altres:
* Sulfato Cálcico (Gypsumm) - 141021 tienda cervezero
* 181021 Irish Moss - tienda cervezero
* Brouwland nutrivit Vinoferm
* Liquid yeast from Wyeat 1318 (had 1L professional)

Yeast:
https://1gsbtbpjf91wea213sb7o75m-wpengine.netdna-ssl.com/wp-content/uploads/2022/03/Technical-Data-Sheet-Professional-Brewing.pdf

1.2B cell per 1ml -> 0.52M cells / mL / °P -> 180 billion cells minimum

https://hazyandhoppy.com/how-to-properly-measure-and-adjust-mash-ph/

https://byo.com/article/the-power-of-ph/

https://byo.com/mr-wizard/setting-record-straight-mash-ph/

Author:

KUBrew

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 5

Creation Date: 7/7/2021 9:17 PM

Notes:

Author:

Yes Dear

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: 3.5

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: 1/14/2021 8:34 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 78 ° F

Priming Method: co2

Priming Amount: 22.61 psi

Creation Date: 7/10/2020 3:58 AM

Notes:

Author:

Boil Size: 6.85 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 1.25

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: 2/17/2019 4:42 PM

Notes:

Author:

Mr. Pesci

Boil Size: 12.5 Gallons

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/27/2018 10:40 PM

Notes:

Author:

Anthony Moody

Boil Size: 5 Gallons

Boil Time: 60

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: N/A

Priming Amount: N/A

Creation Date: 8/10/2011 1:28 PM

Notes:

Author:

foichne

Boil Size: 96.08 Gallons

Boil Time: 60

Boil Gravity: 1.055

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: 5/7/2017 4:45 PM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: 1.35

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: 11/4/2016 6:03 PM

Notes: Note: Added 3.15 # LME to boil at 20 minutes.
Got diluted with hose water because wort chiller was dripping into the cooling wort (Obviously an accident). Pulled about 4 gallons on the liquid (from the bottom). OG was 1.035. Cooled in fermentor and set outside with airlock. In morning was about 55 degrees F. Brought inside and pitched yeast.
Ad
Had to use ferm wrap on that afternoon to bring it up to 68 degrees F.

Author:

Erez

Boil Size: 58 Litres

Boil Time: 90

Boil Gravity: 1.062

Efficiency: 95

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 14 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/1/2016 10:12 AM

Notes: after 2 days to increase the pressure to 1 bar.
At the end of the fermentation leave at a temperature of 14C for another two days.
Download temperature gradually 11C, 8C, 5C.
The day before the package download the temperature to -1C, pressure 0.8 bar

Author:

bryggmasteriet@gmail.com

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.061

Efficiency: 80

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/14/2016 8:29 AM

Notes:

Author:

joetothemo

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 73

Mash Thickness: 1.25

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: 4/11/2016 1:52 PM

Notes: Two 5 Gallon Carboys
Dry hop each as follows
1 oz Centennial
1 oz Cascade
1 oz Simcoe
.75 CTZ

Author:

Leonard1

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.079

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/10/2016 4:35 PM

Notes: Having not had a Zombie Dust I cannot say if this recipe is a good match to the original but it is fantastic. Of the 20ish extract recipes that I have brewed this one is a favorite among my beer loving neighbors and it is my personal favorite. It has a permanent tap on my keezer and if you love the citrus flavors of american hops you should really give this one a try.

Slightly modified from original version of this clone recipe. Main changes are the steeping grains that were not available locally to grains that are very similar but locally available and changed the Safale-04 to Safale-05, just because I really like the 05.

Steep the grains in the mid 150s for 45 minutes.
60 minute boil, and add the extract at the beginning.

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:

mats dahlstrøm

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.062

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: 8/9/2015 6:18 PM

Notes:

Author:

Steinar Hugi

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

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: 6/1/2015 12:14 AM

Notes: Attempt to make something similar to Úlfur IPA from Borg brewery (Iceland). Yielded some great IPA, probably my best so far. However, it was darker than Úlfur and could use some more Amarillo hops near end of boil.