Homebrew Beer Recipes | Page 227 | Browse 325,000+ at Brewer's Friend

Author:

greeno.matt@gmail.com

Boil Size: 9.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 63

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 73 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/4/2016 8:00 PM

Notes: The basic recipe came from the home brew forum, but the variation here used less flaked wheat, more pale wheat, and more base malt.

Original portions were pil malt 50%, flaked wheat 30%, 10% white wheat and flaked oats. Also added rice hulls cause I know I will need them in my brew system.

Author:

tidwellc87

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.103

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/2/2018 10:56 PM

Notes: Immerse the oak cubes in a bourbon of your choice and set aside while the beer is in primary. When primary is finished, put the cubes in your secondary vessel and rack on top. Let sit for at least a month, and then sample every few weeks until the oak flavor is to your liking. Now prepare the vanilla beans.

Cut the vanilla beans into one-inch long pieces and cut in half lengthwise. Scrape out the gunk inside and discard. Soak the beans in bourbon for a day or so to sanitize. Add to the secondary and let sit for two weeks, then bottle or keg.

This beer really benefits from long-term bottle-conditioning. Immediate tastings were positive, but six-month old bottles were outstanding. Time really allows the flavors to meld with the vanilla.

Author:

rodfon

Boil Size: 35 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 65

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/28/2016 2:44 PM

Notes: Malte e Arte:
1) Malte Pilsen Alemão;
2) Malte Cara Gold;
3) Malte Trigo Claro (Chateau Wheat Blanc) - Castle Malting;
4) Malte chocolate - Castle Malting.

O fermento tem no site: http://www.malteshop.com.br/produto/fermento-us-05-fermentis-copia/16666

Temperaturas: Iniciando com 12C - Finalizando com 16C até 02 semanas. Depois, maturação a 5C por 04 semanas.

Author:

Antmaniac

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.11

Efficiency: 72

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: 11/10/2024 3:25 AM

Notes:
Brewhouse efficiency: 72%
OG: 1.076 (18.3°P)
FG: 1.016 (4.1°P)
IBUs: 31-ish
ABV: 7.9%

DIRECTIONS

Mash at 152°F (67°C) for 60 minutes.

Sparge and top up as needed to get about 7 gallons (26 liters) of wort, depending on your evaporation rate.

Boil for 60 minutes, adding the hops, dextrose, and nutrient according to the schedule.

After the boil, do a whirlpool step: Stir or recirculate for 5 minutes to create a vortex, adding cold water if needed to adjust the temperature to about 185°F (85°C). Add the whirlpool hops and continue to spin for 5 minutes, then allow 15 minutes to steep and settle.

Chill to 68°F (20°C), aerate the wort, and pitch the yeast. Ferment at 70°F (21°C) until terminal gravity, then add the dry hops for 2 days.

Drop the hops (or rack); once the beer has passed a forced diacetyl test, crash, package, and carbonate to about 2.4 volumes of CO2.

BREWER’S NOTES
Mash: We add the equivalent of about 1.8 g of calcium chloride per gallon of mash water. We aim for a mash pH of 5.1–5.2.
Hops: You can replace the Columbus with 4 IBUs of any bittering hop.

Author:

JMcK

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.5

Primary Temp: 48 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/21/2014 6:05 PM

Notes: 1.75 L starter made w/ 3 vials whitelabs munich helles 860.

Actual OG 1.051

Cooled w/ wort chiller to 65, racked to carboy and chilled further in chest freezer to 45 (achieved 7 hours later). Aerated and pitched the decanted (chilled) starter. Let temp slowly rise. Krausen activity 24-30 hours later @ 48 degrees. Hit 50 degrees about 36 hours after pitching. Hold at 50.

Down to 1.023 on day 5. Bumped temp up a degree.

Day 6 bumped temp to 53.

1.016 on day 8 and bumped up to 60. sample tasted good. No diacetyl as far as I can tell. Still planning to keep it at 60 for a couple days before lagering, just to be safe.

Transferred to secondary and dropped temp a couple degrees a day until it hit 34. Kept it there 4 weeks, then bottled w/ corn sugar and a bit of washed yeast (probably not necessary).

06/13/14 (4 weeks in bottle) - The beer lacks the maltiness that I was expecting from a munich helles. It's actually pretty fruity, especially in a side by side comparison w/ Andechs Vollbier Hell. Not sure why. Maybe I didn't aerate it well enough, or perhaps I didn't lager it long enough. I enjoy drinking it, but it definitely has a more American flavor profile than I was hoping for. I thought the sample at bottling time was more malty, but can't be certain. KEEP BETTER NOTES!!!

Author:

Disequilibrium

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/21/2015 10:42 AM

Notes: An IPA with primarily Galaxy hops (citrus, peach, passion fruit), backed up by some El Dorado (tropical fruit, pear, watermelon, citrus). Simple light LME base, with 4% vienna malt steeped to add a touch more malt flavour to offset the hops. No crystal or caramel malt, to allow the hops to shine through. Almost all hopes added 10 minutes, whirplool or dry hopped.

Author:

Meadhawg

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: Demerera Sugar

Priming Amount: 3.45 oz

Creation Date: 8/9/2014 4:51 PM

Notes: Add torch-caramelized Candi sugar with 10 minutes left on boil.

Add 1 split vanilla bean, cardamom with 5 min left on boil.

OG 1.103
FG 1.028
ABV 10.99 - Brewersfriend alternate formula

OG 1.094
FG 1.030
ABV 9.28 - Brewersfriend alternate formula

Author:

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.046

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: 10/13/2017 7:56 PM

Notes:

Author:

BrewHop

Boil Size: 9 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/27/2013 3:24 PM

Notes: Need to fine tune this one a bit more. Prolly will have room in the kegerator but will a 6.5 even fit in there? Might have to reduce the size of the batch a bit. Also, decoction mash might be necessary?

Author:

Boil Size: 1.5 Gallons

Boil Time: 90

Boil Gravity: 1.074

Efficiency: 65

Mash Thickness: 1

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: 1/22/2015 9:34 PM

Notes: Fermentation and Conditioning
Use 18 grams of properly rehydrated dry yeast, 4 liquid yeast packages, or make an appropriate starter. Ferment at 68 ° F (20° C) to start, raising the temperature gradually to 70° F (21° C) for the last third of fermentation. When finished, carbonate the beer to approximately 1.5 to 2 volumes.
CaraMunich (60 °L)

All-Grain Option
Replace the English extract with 21.5 lbs. (9.75kg) British pale ale malt. Mash at 150 °F (66 °C). The mash volume for this beer, even at a thick 1 qt./lb. (2 L/kg), will be about 7.5 gallons (29 liters). If your brew system is unable to fit all of the base grain, feel free to replace up to half of the British pale ale malt with English pale ale extract. The flavor difference is minimal in such a big-flavored beer, especially with the high-quality extracts available today. Increase the pre-boil volume as needed to allow a 90-minute boil.

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.179

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: 3/8/2015 3:41 PM

Notes: add pecans with specialty grains and then during chilling

soak wood cubes for 2 weeks and add to secondary for 2 months

Author:

steinmb

Boil Size: 14.7 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 71

Mash Thickness: 2.5

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: 10/26/2014 10:21 PM

Notes: Finishing Gravity 1.014

Author:

Boil Size: 12.6 Gallons

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 73

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/18/2016 5:48 PM

Notes: Strike with 5.8 gal. at 163 for rest at 148 - (90 min.)
Collect 3.33 gal.

Sparge with 9.25 gal. at 180 for rest at 168 - (15 min.)
Collect 12.6 gal.
Pre-boil OG is 1.032

Ferment at 68

Author:

bevotx

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/2/2016 5:36 PM

Notes:

Author:

cmcdonal2001

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 63

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: 6/11/2014 11:27 PM

Notes:

Author:

Percent42

Boil Size: 9 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 77

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/28/2015 3:14 PM

Notes: Will decide dry hopping hops and amounts once the beer is tasted in the secondary.

45 min hop stand

Will dry hop with 3 oz of Nelson and 3 oz of Rakau. Hop aroma so far is magnificent.

Author:

Izzie1701

Boil Size: 24 Litres

Boil Time: 90

Boil Gravity: 1.033

Efficiency: 65

Mash Thickness: 4

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: 11/21/2015 11:21 PM

Notes:

Author:

Zabs

Boil Size: 8.5 Litres

Boil Time: 30

Boil Gravity: 1.053

Efficiency: 62

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 28 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/6/2015 1:56 AM

Notes: Yeast slurry 200ml from 2nd February (5 weeks old).
Make 700ml starter.
Brewed 14 March 2015. Strong sulphur smell first few days of fermentation.
Bottled 29 March.
First taste 4 weeks - nice light Saison with some of the Pilsner flavours coming through, slight pepper + spice, very light Lychee at the end. Great bead and fluffy head.
7 week tasting - this has developed into a true Saison for me - it is quite light in flavours but leaves you wanting more - all the flavours have melded beautifully.

Author:

petusrocs

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 72

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: 6/23/2015 6:22 PM

Notes:

Author:

Crown85

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/18/2016 5:39 PM

Notes: