Homebrew Beer Recipes | Page 215 | Browse 320,000+ at Brewer's Friend

Author:

Germainium

Boil Size: 3.75 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Co2

Priming Amount: N/A

Creation Date: 5/1/2017 3:49 PM

Notes: 1) Treated water and heated strike water to 160. Hit 154 which was over my 152 target. Rode out the 154 and it stayed around that and 153 for the hour. Mashed out to 170 holding the bag off the bottom.

Ph: 5.5

2) Uneventful boil, hopped as planned. Cooled using wort chiller and overshot 150F as it cooled very quickly. Not worried about the lower temps for the whirlpool, but lower than I wanted at ~125. 30 min whirlpool then continued cooling to lowest I could at 80.

OG: 1.062-4 <- hard to tell on the hydrometer but basically right on

3) Transferred to primary and moved to temp controlled chamber to chill to 68. Aerated using a pump and diffusion stone for 30 then pitched ballooned activated wyeast smackpack.

4) Fermentation going very well 12 hours in. After 4 days from pitch I dry hopped stage 1 and pulled a gravity sample. Gravity was at target.

5) Continued fermenting until 8 days from pitch and pulled another sample that read 1.012, so it hit below target. Sanple tasted fantastic!

6) Began cold crash and kegged at 10 days from pitch, adding the second dry hop to the keg in a hop screen. Carb'd at 2.2 vols for a week.

Taste is incredible with very milky smooth mouthfeel. Low bitterness and very aromatic and tasty. Highly recommend this recipe. The ella and Vic are subtle in the taste and the ekuanot blasts through with strong aroma. My best beer yet.

Author:

TrippinEveryday

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 1.5

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: 3/31/2015 10:20 PM

Notes: Add Whirfloc at 10 min
68 degrees for fermentation.

Author:

Troy

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 6/3/2012 12:03 PM

Notes:

Author:

spdalton

Boil Size: 1.75 Gallons

Boil Time: 90

Boil Gravity: 5

Efficiency: 68

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/16/2016 12:40 AM

Notes: 0.25 lbs of buckwheat blossom honey added at high kreusen, dissolved and pasteurized in 1 quart of water. Pasteurization was done in a lidded pot for 30 minutes at 175F in the oven

http://www.honey.com/recipes/detail/8/buckwheat-honey-oatmeal-stout used as reference.

Author:

Boil Size: 50 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 80

Mash Thickness: N/A

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: 7/23/2019 11:13 PM

Notes:

Author:

SKmattie

Boil Size: 38 Litres

Boil Time: 90

Boil Gravity: 1.03

Efficiency: 84

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 13 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/26/2016 6:13 PM

Notes:

Author:

Bakke Brygg

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: Sukkerlake

Priming Amount: 6,5 g sukker/l

Creation Date: 3/5/2015 4:51 PM

Notes: Kjøl ned vørter til 18 grader før pitching av gjær.

Rist godt på gjæringskaret i 5-10 min etter at ølet er kjølt ned og overført fra kjelen, for å få mest mulig oksygen inn i ølet før gjæring.

Gjæring på 19 grader i 5 dager, 21 grader i 9 dager.

Forslag til vannfordeling (for BIAB, gjelder ikke Speidel eller andre bryggesystemer med resirkulering av mesk):
14,9 l meskevann
12,8 l skyllevann (på 77-78 grader)

Author:

NickMichaud

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/9/2016 3:03 PM

Notes:

Author:

Brew by Andre

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 6.88

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: 7/22/2016 12:06 PM

Notes: BBA House Ale #1 is a refreshing and great tasting house ale that's designed to be simple, fast and in-expensive to make.

Read about No Sparge here:
http://brulosophy.com/2014/08/27/no-sparge-brewing-with-a-beersmith-tutorial/

Add to secondary fermentation after 5 - 7 days. Add put dry hops in a steralized hop bag and drop into your secondary fermenter, bump up your temperature to 20ºC (68ºF) and let it soak in the flavoures and clean up until the FG is stabile (about one more week).

*Optional*
Cold crash beer until it is below 10°C (50°F) and add gelatin solution. Continue cold crash to 0°C (32°F) and let sit for about 32 hours.

Author:

ImShelledIn

Boil Size: 8 Gallons

Boil Time: 120

Boil Gravity: 1.065

Efficiency: 70

Mash Thickness: 1.5

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: 8/11/2020 5:32 PM

Notes: 21 lbs of grain

Want to end with 5.5 gallons in fermentor

Grain absorbtion (@.1 gal/lb) = 2 gallons
Evaporation per hours ~1.5 gallons p/h for 2 hours = 3 gallons
Other = .5 gallons

11 gallons total

5 gallons for mash 6 for sparge

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

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: 2/11/2015 11:03 PM

Notes:

Author:

Mr_Fix

Boil Size: 30 Litres

Boil Time: 75

Boil Gravity: 1.047

Efficiency: 79

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: KEG

Priming Amount: N/A

Creation Date: 3/20/2017 6:58 AM

Notes: OG: 1.059
FG: 1.018
ABV: 5.4 %

20170514.
Pilsnermalten krossades med 1.2mm.
Vetemalten krossades med 0.8mm.

14:20, 62grC i mäsken, cirkulationen igång. Mäskbädden satte igen sig efter 10min, så jag fick röra om och sänka cirk.hastigheten.
15:00, Höjer tempen till 72grC.
15:10, 72grC är uppnådd.
15:25, Mäter PH till 5.6, tillsätter 7ml Mjölksyra och 10gr Gypsum, Kalciumsulfat som sänker PH och ökar humlearomen.
16:00, Börjar att laka ut 30l. och mäter PH till 5.2

Äter lite go mat innan koket.

17:45, Blöter jästen.
18:00, Värmer på i garaget.
18:35, Vörten kokar.
18:55, 1a givan.
19:50, 2a givan.
20:00, Silar av allt till stora grytan, spolar ur kokgrytan och häller tbx vörten igen.
20:10, Kyler vörten, får 21l. i tunnan, OG: 1.067, fyller på 3l. kokat vatten, skakar tunnan och pitchar med 1st påse jäst, ny OG: 1.059.
Ställer tunnan i pannrummet med ett solskydd på sig.

Pomeransen satte igen kranen, så använd alltid Bazooka i fortsättningen.

20170612: Flyttade in vörten på kallkrasch, ca 3grC.

20170619: Fyllde på fat, och så blev det 6st 0,5l flaskor som primades med 2st mocka sockerbitar.

Author:

vujo33

Boil Size: 70 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 75

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: 11/5/2015 8:15 PM

Notes:

Author:

TheBigE5

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: 1

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: 9/16/2015 2:03 AM

Notes:

Author:

Stucumber

Boil Size: 22.9 Litres

Boil Time: 60

Boil Gravity: 9.9

Efficiency: 82

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/29/2015 4:11 PM

Notes:

Author:

Jason Rippe

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 65

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: 9/29/2011 7:42 PM

Notes: Taking a clone of Cigar Brewing's Jai Alai and turning it into an apple IPA. Not sure if it will work, but it sounds amazingly fun to try. Doing the initial brew at 4 gallons then putting the cooled wort onto the cider in the primary, along with the dry Simcoe hops after a week.

Author:

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.134

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/26/2016 5:57 PM

Notes:

Author:

VGdogy

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/28/2014 7:41 PM

Notes:

Author:

Ewibe

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/25/2015 10:38 AM

Notes:

Author:

Banished Scotsman

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Cane Sugar

Priming Amount: 0.25 cup

Creation Date: 7/15/2012 12:58 AM

Notes: 7/24/2011 Start
Pitched 300B of 1728 cells (3 smack packs)
Primary, 72-74 degrees
8/6/2011
Transferred to secondary, 72-74 degrees
10/10/2011
Transferred to tertiary, 66-68 degrees
Pitched 50B (1 pack dry, rehydrated) EC-1118 French champagne yeast
10/30/2011-bottling day