Homebrew Beer Recipes | Page 2189 | Browse 320,000+ at Brewer's Friend

Author:

richard_mcateer

Boil Size: 26.5 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 71

Mash Thickness: 2.5

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: 1/13/2017 8:23 PM

Notes: Cranberries were added to several Litres of wort, which was allowed to rest while the boil occurred; this wort was added back to the boil after 30 minutes, and new wort was added to the cranberries, for another 30 minutes. Vanilla was added as this is said to bring out the flavour of the chocolate. The oats were given a cereal mash to ensure that they could be converted.

Author:

Collapse Brewing Co.

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 70

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: 5/12/2021 3:38 PM

Notes:

Author:

Herm brews

Boil Size: 3.69 Gallons

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 1.9 oz

Creation Date: 4/24/2021 4:36 PM

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:

skifrench

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 75

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: 10/17/2020 2:49 AM

Notes: THIS BEER TAKES NEARLY 2 MONTHS TO GET HAPPY. BREW IN LATE OCTOBER TO ENJOY FOR CHRISTMAST

STARTER TAKES ONE WEEK TO COMPLETE WITH MY EQUIPMENT

ORIGINAL RECIPE FOUND HERE:
http://www.thebrewerandthebaker.com/archives/19333

STARTER
(calc'ed using brewers friend yeast pitch rate and starter calculator)
Make about 1week before hand.
4 liter starter;
STEP 1: 13.5 oz DME light
boil 4L of water
add DME and stir to dissolve
boil 15 min
cool to 70F
sanitize yeast starter vessel and lid, funnel, scissors, yeast pack etc
pour wort into starter vessel
cover tightly and shake vigorously
add yeast
shake
loosen top so it's not air tight
shake intermittently and leave on table for 24-36 hours
cold crash 24 hrs
decant

STEP 2: use 13.5 oz DME light
boil 3.5+L of water (I'm limited to a 1 gallon starter vessel)
add DME and stir to dissolve
boil 15 min
cool to 70F
add to starter
stir/shake
leave for 24-36 hours
cold crash
decant before pitching into beer

BIAB Method:

MASH
strike temp 162F with 4.5 gallons water
Mash all loose grains for 60-90 min at 150F
Sparge wtih 2.5 gallons at 170F.

Mash and sparge water should amount to about 6.5 gal for the boil

BREWING:
1. Add Northern Brewer hops at 60.
2. Add Golding hops at 45.
3. After fermentation starts, transfer primary to chiller for 7 days at 68F.
4. Meanwhile, add vanilla beans, oak chips, and bourbon to sanitized bowl with lid and let steep in the fridge for the duration of primary fermentation.
5. On day 8, transfer to secondary and add the contents of the bourbon bowl (liquid and all) to secondary fermenter for 21 days at 68F.
6. Bottle or keg, condition for 21 days.

XXXXXXXXXXX XXXXXXXXXXX CXXXXXXXXXXXXXXXXXXX

Actual pre boil gravity: 1.068

Had 5 gal post boil so a little lower than expected. Moving kettle I accidentally hit the valve open and lost about 0.25 gallons. I added 0.5 gallons to top off, which would have taken the original to the 5.5 gal mark, actual was 5.25 gal.

Post boil gravity before adding water: 1.076
Post boil gravity post adding water: 1.084
Yeah I don’t get it either. Prob picking up sediment

FG 1.015. That gives this beer about 9% abv.

Author:

British Ale Dude

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 20

Mash Thickness: 2.06

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: co2

Priming Amount: 13.78 psi

Creation Date: 5/9/2020 5:39 PM

Notes: BAD = British Ale Dude :-)

3rd gen yeast which is a mix of the two

I really think optic malt is better than marris otter for this application and hence the best in the name.

This basically a Fullers ESB recipe with some minor twists.

An accumulation of my new brewing techniques that have gained me tremendous efficiency gains to my Anvil setup:
- small batch collar
- brew bag
- vorlauf
- new sparge method
- water treatment
- norcal whirlpool spinner

I add gelatin in the keg as well.

Author:

nununene

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 4.1 oz

Creation Date: 7/10/2019 11:12 PM

Notes:

Author:

Boil Size: 9 Litres

Boil Time: 60

Boil Gravity: 1.055

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: 12/9/2018 4:29 PM

Notes: OG 17% brix

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/1/2018 9:51 PM

Notes: Dry Hopping Schedule:
-1st dry hop additions (4 days after pitching yeast): 1 oz of Citra, 0.5 oz each of Ekuanot and Denali
-2nd dry hop additions (4 days after 1st dry hop addition and removal): 1 oz Citra, 0.5 oz each of Ekuanot and Denali, 0.25 oz Mosaic

Author:

Tom Romano

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 48

Mash Thickness: 5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/7/2018 9:24 PM

Notes: 2 oz citra
1oz galaxy dry hop

Author:

brewingit

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 75

Mash Thickness: 1.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/12/2014 12:27 AM

Notes:

Author:

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: 2.5

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: 12/5/2016 1:37 AM

Notes:

Author:

Rodrigo Lopes

Boil Size: 9 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 45

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: Cane Sugar, 2 weeks @18˚C

Priming Amount: 80g

Creation Date: 10/29/2016 1:48 PM

Notes: Procedures:
1) Heat 10L of water in the pan up to 66˚C
2) Add all ground malt
3) Keep the temperature still for 1h
--
Carbonation:
3.1 Volumes (76g cane sugar @ 27˚C) (80g actually)
http://www.brewersfriend.com/beer-priming-calculator/
--
Change Log:
07-jan-2017:
- removed 14g citra leaf hops @5min; removed 20g nugget dry hop;
- added 14g ahtanum dry hop; added 10g nugget @1min
- added whrilfloc for clarification

Notes specific to my equipments (Portuguese only):
Moer todo o malte em 2 potes e depois derramar dentro da panela com água até a altura do pino (da alça) mais baixo a 66 graus por 1h.

Author:

How3ll

Boil Size: 5.2 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 74

Mash Thickness: 1.5

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: 7/1/2016 5:06 PM

Notes:

Author:

Ugly Duck Brews

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 75

Mash Thickness: 22

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: DME

Priming Amount: 1.25c

Creation Date: 5/14/2016 4:07 PM

Notes: Based on Black CROW (Cascade-Rye-Oats-Wheat) Black IPA

Author:

Marius Bjelland

Boil Size: 55 Litres

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/21/2016 6:27 PM

Notes:

Author:

monkeyhaiku

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/17/2015 1:38 AM

Notes:

Author:

Boil Size: 58 Litres

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: Karbonering på Corneliusfat

Priming Amount: N/A

Creation Date: 4/2/2015 6:28 AM

Notes: Når vørteren begynner å koke, lar du den koke godt i 5 minutter. Nå vil du se at det skummet som er på toppen vil bli mer fast. Dette er proteiner og slaggstoffer som skiller seg ut fra vørteren. Fjern dette med et dørslag eller lignende.

Author:

Hot Lanta

Boil Size: 26.5 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 100

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: 3/12/2015 8:42 AM

Notes: 67*C 60 min

Author:

spencer.tk

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 65

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/3/2014 2:41 PM

Notes: Rehydrate yeast at boil.

Ferment at 66 for 5 days, add first dry hop at d. 5, move to 70-72 for 3 days, pitch second dry hop, leave for 3 days. Cold crash for 1-2 days. Transfer approximately 1 gal to bottling bucket under CO2, bottle. Keg remaining under CO2.