Homebrew Beer Recipes | Page 2247 | Browse 325,000+ at Brewer's Friend

Author:

Ølbrygger

Boil Size: 60 Litres

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 5

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: 5/31/2016 6:57 AM

Notes: Slighly modified recipe from EdWorts post here: http://www.homebrewtalk.com/f62/bee-cave-brewery-koelsch-33548/

First batch of Bee Cave Kölsch was very nice. Decided for a batch #2 with som added Cascade aroma and dry hop for a even fresher thirst quencher. No longer a Kölsch by definition, but should become a nice Blonde for the summer.

Brewed on Braumeister 50.

Author:

Antmaniac

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.102

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 59 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/12/2023 8:22 PM

Notes: Mill the grains and mash at 145°F (63°C) for 45 minutes; raise to 154°F (68°C) and rest for 15 minutes; then raise to 162°F (72°C) and rest for 15 minutes. Mash out at 169°F (76°C).

Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate.

Boil for 70 minutes, adding hops according to the schedule. At the end of the boil, stir or pump to create a whirlpool, add whirlpool hops, and allow to steep 20 minutes. After the whirlpool, chill to about 56°F (13°C). Oxygenate the wort and pitch the yeast.

Ferment at 59°F (15°C), then raise to 64°F (18°C) for a diacetyl rest when the gravity has dropped to about 1.024. At terminal gravity, dump the yeast or rack to secondary and add the dry hops.

After 3 days, remove the hops or rack again. Chill to 31–32°F (0°C) over 2–3 days. Once cold, fine, centrifuge, or filter to clarify. Package and carbonate to about 2.6 volumes of CO2.

BREWER’S NOTES
Water: We use reverse-osmosis (RO) water and add minerals to target about 90 ppm of calcium, with a 2:1 ratio of gypsum to calcium chloride. We target a mash pH of 5.4 by adding phosphoric acid, then we adjust the wort to pH 5.1 at the end of the boil.
Enzymes: If you take the all-malt option, you can try adding amyloglucosidase to the mash to increase fermentability to levels comparable to the more diastatic North American malts.
Adjuncts: If you feel like using flaked corn instead of rice or want to try a cereal mash with corn grits or brewer’s rice, go for it! In the end, we’re just looking for a clean, dry IPA with a very light malt character.

Author:

BrewsNJ

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/9/2022 4:05 PM

Notes:

Author:

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.133

Efficiency: 80

Mash Thickness: 3

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: 3/2/2022 9:56 AM

Notes:

Author:

Trevor L

Boil Size: 8.26 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 13.9 psi

Creation Date: 3/5/2021 3:12 PM

Notes: -After mashout perform a short 10 min boil.
-Chill to 113 Fahrenheit and pitch Escarpment Labs Lactobacillus blend.
-Cover wort and maintain temperature.
-Check pH or taste - typically, this blend hits the desired pH range (3.2-3.7 depending on beer style) within 18-36 hours.
-Boil to kill off the Lacto, chill, treat it like a normal beer from here on out.

-Thaw frozen blueberries and lightly crush them by hand inside the bag. pour them directly into fermentor for secondary. (7 days)

Author:

BrUy Bier

Boil Size: 21 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 169 g

Creation Date: 1/9/2019 1:23 AM

Notes:

Author:

Kendomondo

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/4/2018 5:57 PM

Notes:

Author:

BenDeutsch

Boil Size: 24 Litres

Boil Time: 45

Boil Gravity: 1.044

Efficiency: 66

Mash Thickness: 2.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 27 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/7/2018 7:19 PM

Notes: great summer beer, light, dry, gentle hoppy flavour, clear and well carbonated. 10/10

Author:

Boil Size: 12.5 Gallons

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/5/2018 2:06 PM

Notes: 10 gallon batch will be split into two 5 gallon carboys. I with the American Ale yeast (used by Platform in Speed Merchant) and one with Wyeast Abbey Ale

Author:

Cain Piper

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 3.35

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: 3/6/2017 11:21 PM

Notes: One of my favourite hop varieties I have used in a hop test. Very unique, must use again.

Author:

FatsSchindee

Boil Size: 3.4 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Corn sugar

Priming Amount: 1.76 oz

Creation Date: 9/25/2014 2:48 AM

Notes:

Author:

GUY235

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: dextrose

Priming Amount: 1 cup

Creation Date: 5/28/2016 5:04 PM

Notes: Filled to 25L in primary.

Author:

sarafizzle

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/23/2016 12:37 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/20/2016 10:07 PM

Notes:

Author:

dkcollier@yahoo.com

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/13/2015 9:39 PM

Notes: ♦ BREW DATES:
Date: Brew Day • ____________________
Gravity End of Sparge • _____________
Gravity End of Boil (OG) • ____________
Date: Pitch Yeast • _________________
Gravity (FG) • ______________________
Date: Keg Day • _____________________
Drafted Who’s House • _______________

♦ SESSION NOTES:

♦ STANDARD BREWING NOTES:
60 minutes – Add 2 drops Fermcap
60 minutes – Add 5 tablespoon Gypsum for IPA
15 minutes – Add Immersion Chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last
♦ Check to see if nozzle is pointed upwards
Create 7 gallons sparge water. Bring to 154° strike temperature.
Prime pump. Push water through hose.
60 minutes – Add tablespoon 5.2 pH balancer.
Add grain – Sparge at 144-152° for ___ minutes (Minimum 60)
(One gallon loss during sparge process)
Water burn rate: 1-1/2 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

♦ 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:

♦ RECIPE NOTES:
Morebeer - Above style.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Author:

schtave

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: Dextrose

Priming Amount: N/A

Creation Date: 5/20/2015 2:57 PM

Notes:

Author:

ole german

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.097

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: 4/13/2015 3:18 PM

Notes: add one pound honey at 15 minutes, add irish moss at 15 minutes

Author:

DrSherlock

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 65

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: 4/1/2015 3:59 AM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.111

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/22/2015 7:31 AM

Notes: !!!>USE GOLD LME< >DO NOT USE PILSEN<!!!!
THE GOLD LME WAS NOT AN OPTION ABOVE! THE GOLD LME OPTION WAS NOT AN OPTION ABOVE SO I PUT 9.15 lbs of Pilsen LME. When I tried to add GOLD LME it did not calculate correctly. Pilsen would work BUT GOLD LME IS THE CORRECT LME, NOT PILSEN! PLEASE UNDERSTAND THAT IF YOU USE PILSEN YOU WILL NOT HAVE THE SAME TASTE AS TWO HEARTED IPA! I APOLOGIZE BUT GOLD LME IS NOT AN OPTION ABOVE. PLEASE USE GOLD LME! A starter is advised! 2 stage fermentation is a must. Expect aggressive yeast activity within 48 hours. An airlock will NOT handle this. You will need a blow off! 1056 is a super active yeast. It will blow the top off of a bucket or blow up a carboy, no joke. US Safale 05 is a great dry yeast option if you don't have a blow off. Thank you and enjoy your beer my fellow HOP HEADS! Oh, feel free to use 2 ounces of Centennial hops, instead of one, when dry hopping. This would be dry hopping at 2nd fermentation. Also, depending on how hoppy you want it, you could put the hops in for the whole 10-14 days during the second fermentation, 1 or 2 ounces. Or, for less hoppiness, add 1 ounce a week into the second fermentation and just allow to dry hop for a week. The choice is yours. Just depends on what you want and how aromatic and hoppy you want the final beverage. Enjoy.