Homebrew Beer Recipes | Page 2153 | Browse 305,000+ at Brewer's Friend

Author:

SARIGUA

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/27/2016 11:55 PM

Notes: 1) - 2 packets Danstar London Ale Yeast.
2) - At the end of the 60 minute boil, remove the pot from the heat then remove and discard the hop bags. Allow the wort to cool to about 78ºF. (Note: Use a wort chiller to hasten this very important step. Also, be sure that anything that will come into contact with the chilled wort is properly sanitized.)
3) - The proper temperature at which to pitch (add to the wort) the yeast is in the 65ºF-75ºF range.
4) Allow the beer to ferment for one week in the primary fermenter, then rack (transfer) the beer into a secondary fermenter for an additional week to clear. At the end of the second week, record the specific gravity reading. A steady specific gravity reading of different samples over two or more days indicates that fermentation is complete.
5) When fermentation is complete add 3/4 cup of corn sugar or 11/4 cups of dry malt that has been boiled in 2 cups of water. Gently rack the finished beer into the bottling bucket with the priming sugar solution. fill the bottles to 1/2″ – 1″ from the top. Cap the bottles and allow them to condition at room temperature for two weeks.

Author:

Rothrock Brewing Company

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 2/14/2021 11:03 AM

Notes:

Author:

Wolf Pack Brewing

Boil Size: 63.08 Litres

Boil Time: 90

Boil Gravity: 1.068

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: 11/13/2020 5:05 AM

Notes: https://beerandbrewing.com/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, drop temp to 14C and dump sediemtn, add the second dry-hop addition for another 3 days.
Cold crash to 1C and then dump sediment .
Package at 2.6 volumes of CO2 and consume fresh.

Author:

Cross Creek Brewing

Boil Size: 47 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 81

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 67 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 8/28/2019 12:25 PM

Notes:

Author:

Exca

Boil Size: 32.3 Litres

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 68

Mash Thickness: 3.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/9/2019 12:41 AM

Notes: Alternative Mash method. Mash in at 37°C and ramp up slowly to mash out temp. Slowly mean from 90 minutes to 3h. This increase fermentability of the wort.

Primary fermentation should be done from 16°C to as high as 29°C during primary fermentation. (7 days)

When primary slow down (3 to 4 days), add the .45 dextrose (previously boiled and cooled) and 1/16 tbs of yeast nutrient.

Author:

MarcoBoaro

Boil Size: 14.5 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 71

Mash Thickness: 3.57

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: 4/12/2018 7:34 AM

Notes:

Author:

Krautdog 13

Boil Size: 6.61 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/19/2018 2:51 AM

Notes: Conversion__________ Mash out__________
Gravity : Target Actual
First Wort____________/ _____________
Kettle Ful_____________/ _____________
Knock Out____________ _____________
Kettle Volume: Pre Boil__________Post__________
1st Addition ________________
2nd Addition________________
3rd Addition_________________
4th Addition_________________
WP Addition_________________
Racking: Gravity date

Author:

cgrass11

Boil Size: 4 Gallons

Boil Time: 65

Boil Gravity: 1.129

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/26/2017 1:58 AM

Notes: Belgian Candi Sugar is Demerara Sugar.

Steep grains UNDER 170F.

Preboil for 5 minutes before first hop addition.

Add yeast nutrient before pitching yeast.

First yeast should be a strong ale yeast. Aerate very well after pitching (aquarium pump for 1 hour).

After vigorous fermentation slows down (8-10 days), alternate between 1oz pure cane sugar and 1oz Demerara sugar additions every day for 5 days straight.

A few days after primary fermentation slows down, transfer into secondary carboy that has the Cascade hop addition and add the super high gravity yeast . Aerate very well (aquarium pump for 1 hour).

Continue to add sugar additions each day for the next 5 days (including this day you transfered). Secondary fermentation should last 1-3 weeks.

2 weeks after all fermentation activity subsides, beer is ready to package. Add champagne yeast at bottling. While transferring beer into bottling bucket, us a cup of beer to dissolve champagne yeast and add to bottling bucket with priming sugar in 1 cup water.

Beer ready to drinnk after 3 weeks. Age well, over a year.

Author:

sebastianswaltz

Boil Size: 5 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/26/2017 2:26 PM

Notes:

Author:

RunePetter

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.068

Efficiency: 67

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20.5 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/13/2017 3:47 PM

Notes:

Author:

LennySJ

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.129

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/21/2014 2:55 AM

Notes:

Author:

Pomalo

Boil Size: 45 Litres

Boil Time: 90

Boil Gravity: 1.065

Efficiency: 71

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/19/2016 4:43 PM

Notes:

Author:

rainingvodka

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.056

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: 6/12/2016 4:14 PM

Notes: og 1.076

Author:

Dave P

Boil Size: 6 Litres

Boil Time: 60

Boil Gravity: 1.269

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 27 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/23/2016 11:11 PM

Notes:

Author:

letdarri

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.084

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: 2/27/2016 7:57 PM

Notes: 05/05/16 - Assaggiata a circa 1 mese e mezzo:
colore forse un po' più scuro.
Diminuire il chocolat
Aumentare un po' l'amaro e luppoli di aroma e profumo

Author:

Boil Size: 115 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 90

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/13/2016 2:36 AM

Notes:

Author:

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/3/2016 5:37 AM

Notes: OG:1062
FG:1015
Brewed on 2/6/16
Secondary 2/21
Bottled on 2/28 w/honey

Notes:
A very solid-tasting IPA. I recommend getting more hops at the end of boil and flameout to help with aroma and add a bit of carapils for head retention. That is the only critique I have at T+32.

Author:

Mike Shea

Boil Size: 18 Gallons

Boil Time: 240

Boil Gravity: 1.045

Efficiency: 77

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/29/2015 6:47 PM

Notes:

Author:

skeaterbait

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/18/2015 4:45 PM

Notes: 1.
Heat 15 quarts tap water to 160°F and add to mash tun.

2.
Mash-in slowly, adding all grains to the mash tun while stirring to prevent clumping. The mash temperature should equalize to 149°F.

3.
In a separate container, heat 9 3/4 quarts tap water to 202°F.

4.
Mash out by adding 9 3/4 quarts of 202°F tap water to mash tun, while stirring, after allowing the mash to rest for 60 minutes. Temperature should equalize to approximately 168°F.

5.
Leave at mash out temperature for 15 minutes. In a separate container, heat 2 1/2 gallons tap water to 172°F.

6.
Slowly drain off wort and add back to mash tun, recirculating until the wort runs clear and free of grain particles.

7.
Drain mash tun to boil kettle, sparging with 2 1/2 gallons of 172°F tap water. Add hops.

8.
After all mash runnings are collected, add sugars and record preboil gravity. Bring wort to boil.

9.
Allow wort to boil 60 minutes, adding Whirlfloc and yeast nutrients as noted above. (If your brewing system doesn’t produce a vigorous boil, consider extending the boil to 75 or 90 minutes and adding the hops at 60 minutes.)

10.
Chill wort and transfer to a sanitized carboy or bucket with an airlock. Aerate by shaking or oxygenate with an oxygenation stone.

11.
Pitch yeast and allow to ferment at 64°F to 66°F for 2 to 3 days, then allow fermentation temperature to free rise.

12.
Rack beer to second sanitized carboy or bucket and allow to condition, tasting periodically to check on flavor development.

13.
Bottle or keg at 2.5 to 3 volumes. (Keg if you like, but this will really shine when bottle conditioned.)