Homebrew Beer Recipes | Page 2316 | Browse 320,000+ at Brewer's Friend

Author:

emsroth

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1.43

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 58 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/24/2017 5:19 PM

Notes:

Author:

Dr.TBreeze

Boil Size: 2.75 Gallons

Boil Time: 60

Boil Gravity: 1.079

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/9/2022 12:00 AM

Notes:

Author:

Boil Size: 12.5 Gallons

Boil Time: 90

Boil Gravity: 1.06

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 5:54 AM

Notes: 4 lbs honey in whirl pool; 1/2 lb. honey in each of three 5 gal kegs

Author:

WhiteRiverNick505

Boil Size: 360 Gallons

Boil Time: 105

Boil Gravity: 1.04

Efficiency: 82

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/7/2021 1:38 PM

Notes:

Author:

blackmonty

Boil Size: 30.18 Litres

Boil Time: 75

Boil Gravity: 1.059

Efficiency: 70

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: 3/26/2021 9:42 AM

Notes: Mill the grains and mash at 153°F (67°C) for about 45 minutes (or, alternatively, only until it passes an iodine test for starch conversion). Sparge and top up as necessary to get about 6.7 gallons of wort—or more, depending on your evaporation rate. Boil for 75 minutes, adding the hop extract (or bittering hops) at the start. After the boil, chill the wort to about 68°F (20°C), aerate, and pitch the yeast. (Do not overpitch.) Ferment at 70°F (21°C) for about 5 days, or until fermentation is complete. Cold crash and condition for 2 weeks. Package and carbonate to about 2.6 volumes.

Author:

Abbey Road Brewing

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 4.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 38 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/26/2020 11:06 AM

Notes:

Author:

Barter & Trade

Boil Size: 6.8 Gallons

Boil Time: 40

Boil Gravity: 1.031

Efficiency: 77

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: N/A

Creation Date: 7/10/2019 11:01 PM

Notes:

Author:

mdgator

Boil Size: 14 Gallons

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 75

Mash Thickness: 1.5

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: 9/9/2017 8:45 PM

Notes: Reasonably close clone to the Flying Dog Imperial pumpkin ale

Author:

David P

Boil Size: 7.5 Gallons

Boil Time: 30

Boil Gravity: 1.037

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: 5/23/2017 5:19 PM

Notes:

Author:

Eastern Christiania Brewery

Boil Size: 48 Litres

Boil Time: 60

Boil Gravity: 1.083

Efficiency: 70

Mash Thickness: 3

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: 3/14/2017 8:23 PM

Notes: 3 stk pakker i 2 bøtter. Nottingham Yeast.

Obs Obs - Første 2 døgn. 15C kjøleseskap. NB NB NB ! Bøtter må bytte plass på hyllene på morgen etter bryggekveld og ettermiddag.

2,5 x 18 kg= 45 liter.Vår 50 liters merke.

69C vann. Meskes på 63C

Meskevann: 45 liter
Skyllevann: 25,07 liter.

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.088

Efficiency: 30

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: Corn Sugar

Priming Amount: 4.5 oz

Creation Date: 2/10/2014 7:57 AM

Notes: Steep grains @ 155 for 20-25 minutes

Dilute honey to 1.050 and then pasteurize @ 176f for 60 minutes. Add at high krausen for best flavor.

Alternatively add during last 5 minutes of boil.

Author:

yeastmeetswest

Boil Size: 7 Litres

Boil Time: 40

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/17/2016 3:44 PM

Notes: Cold steep chocolate malt overnight in the fridge in 1 litre of water.

Add dextrose with Apollo hops 10 mins before flameout.

Add the cold steeped chocolate malt at flameout to assist with cooling.

Before bottling, add 200ml of 24 hour cold steeped coffee along with 25g of dextrose.

Author:

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/9/2016 4:26 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.143

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: 1/5/2016 11:20 PM

Notes: $66.12

Author:

ppwok

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.23

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/30/2015 1:38 AM

Notes: Looking for classic IPA flavours with a touch of darkness from the black malt

Author:

cha99jab

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/12/2015 2:51 PM

Notes: Thursday 11th June 2015 - 200g DME + 2L water + 1.5mL 88% lactic acid (did not measure pH but intention was to lower to about 4.5). CO2 bubbled through to purge oxygen and 5 dl whole pilsner malt added at 45oC as lacto source. Oxygen purged again and added to insulated mash tun with 49oC water.

Friday 12th June - 8am = 37oC. Added fresh boiled water to raise water temp to 45oC. 4pm = 34oC. Added fresh boiled water to raise water temp to 49oC. Noticeable activity from the grain. Rewrapped with cling film to insulate as wont touch again till Sunday.

Sunday 14th June - 6pm = 22oC. Smells of ethyl acetate but didnt get much in the taste. Looks like acetobacter on top of the grain / liquid / air surface. pH = 3.5 but tastes much more intense than the last attempt... More "fruity" acid.
Strike at 75oC. Mash temp 70.6oC. Ooops.
Calcium Sulphate (Gypsum): 2g to strike water
Calcium Chloride 2g added to strike water as 33% solution (not as dihydrate) so scaling / correction factor = 110.98 g/mol (anhydrous) / 147.014 g/mol (dihydrate) * 3 = 2.26. 2g x 2.26 = 4.5 mL.
Lactic Acid (88%): 2.5 mL of 3.5 mL predicted added to strike water
Measured mash pH 5.5 (pH meter reading 0.1 unit high across the calibration range).
After mashing added more lactic acid to reduce the pH to <4.5. Ran out of acid at pH 4.8.
Mash OG = 1.043. Diluted with water to reach 48oC. Crappy thermometer read about 1.5oC lower than the actual temp. Added lacto starter after scooping as much of the surface scum off (strongly smelling ethyl acetate acetobacter scum?). Pitch temp = 46.5oC. Thermostat set to not get that warm this time.

Monday 15th June - 7am = 32oC so raised thermostat but forgot to keep an eye on it. came back and thermometer read 48.5 (so 50oC). Idiot. Turned thermostat back down. time to couple an stc1000 to this thing

Tuesday 16th June - 20L @ 1.045.

Mon 22nd June (Day 6) - 1.020. Brett blend still working very slowly... Fantastic fruit taste but a little light on the acid.

Sunday 28th June (Day 12) - 1.014. Dry hopped with 4 g/L DH.

Sunday 5th July (Day 19) - 1.011. 4.5% ABV. pH = 3.3. Tastes very promising. Clean, tangy dry hopped sour.

Monday 6th July (Day 20) - Added gelatine to the keg (chilled over night in the keezer after purging oxygen) and connected CO2 line at 2 bar.

Author:

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.094

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: 1/31/2015 5:28 AM

Notes:

Author:

David Saba

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 3/26/2012 4:31 PM

Notes:

Author:

mtyp

Boil Size: 49.5 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/18/2014 10:36 PM

Notes:

Author:

BeanBrews

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/17/2014 3:03 AM

Notes: