Homebrew Beer Recipes | Page 2247 | Browse 320,000+ at Brewer's Friend

Author:

Backyard

Boil Size: 60 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 87

Mash Thickness: 2.9

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: 11/8/2017 1:36 PM

Notes:

Author:

Antmaniac

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.11

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: 11/12/2022 11:35 PM

Notes: Mill the grains and mash at 156°F (69°C) for 30 minutes (or as long it takes to pass the iodine test). Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains with 168°F (76°C) water and top up as necessary to get about 6.6 gallons (25 liters) of wort—or more, depending on your evaporation rate. Boil for 75 minutes, following the schedule for the boil hops.

After the boil, chill the wort to about 64–66°F (18–19°C). Aerate well, add the yeast nutrient, and pitch plenty of healthy yeast. Ferment at 68°F (20°C) until it reaches final gravity, then give it 2 more days to clear diacetyl. Chill to 42°F (6°C) if possible (if not, proceed at 68°F (20°C), but reduce the oak chips by half). Prepare and sanitize a secondary fermentor and place the oak chips and whole-cone hops in a weighted hop bag. Purge the secondary fermentor with CO2 before racking beer into it and adding the first round of dry hops. If possible (i.e., using a conical), dump the cone after the first 3 days, then add the second round of dry hops. After 3 more days (if possible), dump the hops again. Allow up to 2 weeks to clear diacetyl (see below), then crash, package, and carbonate.

BREWER’S NOTES
Very important: On the day of the first dry hop, take a gravity reading of the beer and note this in your brew log. This exercise will be particularly helpful as it relates to hop creep. Three days after the second dry hop, take a gravity reading and note it. Do the same the following day. Once you go 2 days in a row where your gravity has not dropped from the secondary fermentation from hop creep, you can proceed with bottling or kegging. Depending on your conditions, you might have to wait up to 2 weeks to clear the diacetyl from hop creep. (For more about hop creep and testing for diacetyl, see Brewing with Hops: Don’t Get Creeped Out and Hunting for Diacetyl.)

About those bittering hops: There is a limit to how much alpha acid can be isomerized in beer and also to how much can be perceived. While the calculated IBUs for this recipe might be about 195, a spectrometer reading measured them closer to 80. (The yeast also take up a large portion of isomerized alpha acids, which is why the yeast from an IPA fermentation tastes so bitter.)

Author:

Ozarks Mountain Brewery

Boil Size: 9.25 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 85

Mash Thickness: 1.65

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: 8/26/2022 5:21 PM

Notes:

Author:

Distortiontm

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/28/2021 8:25 PM

Notes: MAXIMUM BIOTRANSFORMATION BRUH

Maximize thiol precursors:
- 3MH/3SH-precursor rich hops: Calypso, CZ Saaz, Hallertau Perle, Simcoe, Nugget, Cascade
- Phantasm NZ: instagram.com/phantasm.nz
- Mash hopping to improve enzymatic liberation of precursors

Optimize 4MMP + 3MH/3SH thiol precursor release by using microbes that produce β-lyase in beer:
- VIN 7 and VIN 13 (wine yeast)
- Derivatives of London Ale III (wyeast) and British Ale V (omega), such as OYL-402 Cosmic Punch
- Torulaspora delbrueckii
- Lactobacillus plantarum
- certain Brett strains have high betaglucosidase enzyme

Oxygenate wort to promote conversion, but reduce oxygen during and post-fermentation

No nitrogen-based nutrient additions (N reduces conversions)

Dry hop (20degC) prior to fermentation. Dry hop during lagering at 30 days (optional).

Aged high-AA hops like Apollo or Bravo for hop-derived fatty acids (convert to esters)

Add high-free-geraniol hops in WP & DH: Centennial hops, Coriander spice

Add high "survivables" hops in whirlpool (<185F) to compliment biotransformation: Idaho 7, Mosaic, Bravo, Citra, Millenium, Mount Hood, Euaknot, and Simcoe
http://scottjanish.com/survivables-unpacking-hot-side-hop-flavor/

Author:

Lotus Lake Pub

Boil Size: 13.8 Gallons

Boil Time: 75

Boil Gravity: 1.057

Efficiency: 82.5

Mash Thickness: 1.25

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: 2/6/2021 12:53 AM

Notes: This turned out more like a mocha stout as I tasted mostly chocolate and coffee notes, not really getting vanilla or graham cracker notes.

Author:

RCL

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 26 ° C

Priming Method: co2

Priming Amount: 0.72 bar

Creation Date: 1/28/2021 8:04 PM

Notes:

Author:

John_Doe_2000

Boil Size: 14 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/17/2020 12:01 AM

Notes:

Author:

ChoiceTaxi

Boil Size: 7.5 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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/15/2019 6:37 PM

Notes:

Author:

Steve Horsfall

Boil Size: 7 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/7/2018 4:18 PM

Notes:

Author:

sftsk

Boil Size: 24 Litres

Boil Time: 80

Boil Gravity: 1.039

Efficiency: 64

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: table sugar

Priming Amount: 4.0 oz

Creation Date: 8/3/2018 12:03 PM

Notes:

Author:

Elemental_Brewing

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 76

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/19/2015 6:23 PM

Notes:

Author:

Sabeltann

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/31/2017 9:09 PM

Notes: Sukker - sticky ickyeste type du finn på innvandrerbutikk eller spesialistforretning.

1 vaniljebønne i tørrhumling

Frukt?

13g godt rehydrert tørrgjær

Author:

Boil Size: 1200 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 77

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/7/2017 7:22 PM

Notes:

Author:

Lazy Fat Man

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.5

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: 8/1/2016 12:31 AM

Notes: First recipe using Rye Malt, I want something Spicy that also works with the mosaic flavour. Might need to increase or decrease the RYE dependant on the results.
From a microbrewery standpoint I like the idea of using the same Yeast for more than a few recipes.

Author:

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/21/2016 8:30 AM

Notes:

Author:

Aspinajr

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 79

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/16/2016 10:06 PM

Notes:

Author:

dkcollier@yahoo.com

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 68 ° F

Priming Method:

Priming Amount: N/A

Creation Date: 5/20/2016 11:51 AM

Notes: ♦ BREW DATES:
Date: Brew Day • 05.21.16
Date: Pitch Yeast • 05.22.16
Date: Keg Day • 06.11.16
Drafted Who’s House • Dan's
20 Days Fermentation

Ref: Irish Red B5: 05.14.15 1.022 67.9° 8.2% ABV

♦ SESSION NOTES:
WE MISSED UP THE HOP ADDITION AT 60 min!
Boil off time was not our best. New sight glass will be added to kettle before next brew. Pitched 1.25 oz EKG at 15 min plus water additives. Sparged with 8 gal. End of sparge had 7.75 gal. boiled 90 minutes and over shot. 5 gal at end of boil.

Need to replace rubber gloves.

♦ STANDARD BREWING NOTES:
Create 8 gallons sparge water. Bring to 154° strike temperature
Prime pump. Push water through hose.
Add grain – Sparge at 152° for ___ minutes (Minimum 60)
(One gallon loss during sparge process)
Water burn rate: 1 gallon per hour.
Drain GRAIN from kettle. Adjust water height of ___ (7 gallons)
Boil clean water for end of boil session adjustment
Mash Option dark beers – Add x tablespoon Calcium Carbonate
60 minutes – Add tablespoon 5.2 pH balancer
60 minutes – Add 2 drops Fermcap
60 minutes – Add 5 tablespoon Gypsum for IPA (Optional)
15 minutes – Add immersion chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last 10 minutes
♦ Check to see if 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

♥ DRINKABILITY: What did you like about it. Sample Date: 05.24.15 3 out of 5 stars. Hops definitely made the change.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Page 129 by Jamil Zainasheff and John Palmer
Pitch 2 Irish Ale Yeast WLP004

Author:

Barricas

Boil Size: 40 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: 5.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/27/2016 1:30 PM

Notes:

Author:

Relaxer

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 11.2

Efficiency: 70

Mash Thickness: 4

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: 8/8/2015 11:14 AM

Notes:

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/19/2015 3:47 PM

Notes: Molasses is late addition @ 15 min