Homebrew Beer Recipes | Page 2369 | Browse 325,000+ at Brewer's Friend

Author:

DasBeef

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.088

Efficiency: 65

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: 12/11/2015 6:13 PM

Notes: Molasses = Treacle
Extra Dark Crystal = Simpsons DRC

Trying to convert an extract recipe to a all grain.

Author:

Mugshot Brewing1

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.124

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Corn Sugar

Priming Amount: .59

Creation Date: 3/26/2017 4:18 AM

Notes:

Author:

Mattphelan4

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.081

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/26/2015 7:41 PM

Notes:

Author:

Boil Size: 40 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 3

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: 2/23/2018 11:52 PM

Notes:

Author:

AsikBrewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

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: 10/12/2023 2:07 AM

Notes:

Author:

plank

Boil Size: 131 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 85

Mash Thickness: 1.33

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: 2/6/2023 3:14 PM

Notes:

Author:

The Sauntering Dog

Boil Size: 45.8 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 60

Mash Thickness: 3.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: 2.05 bar

Creation Date: 12/31/2021 5:31 PM

Notes: Adapted from "Brewing With Style" by Jamil Zainasheff and John J. Palmer, 2007

Author:

DaveyH

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 76

Mash Thickness: 3.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/10/2021 12:25 PM

Notes:

Author:

Ugly Ear Brewing

Boil Size: 5.67 Gallons

Boil Time: 20

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 1.55

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: 26.64 psi

Creation Date: 10/19/2020 4:19 AM

Notes: 7 cinnamon sticks
3.5tsp clove (whole)
3.5 tsp all spice (ground)
3.5 tsp nutmeg (ground)
1.5tsp pectic enzyme pre boil
1tsp pectic enzyme post boil
.25tsp hectic enzyme into fermenter pre fermentation (let rest over night before pitching yeast)

Simmer for 1 hour
Mash
Simmer for 1-1.5 hours
Boil for .5 hours

Author:

KevinH

Boil Size: 7.38 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 0.72

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: sucrose

Priming Amount: 4.1 oz

Creation Date: 10/16/2020 12:22 PM

Notes:

Author:

Bahm

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 1.25

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: 9/12/2020 1:54 AM

Notes:

Author:

DewsBrews

Boil Size: 23 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/14/2018 4:20 AM

Notes:

Author:

Genus Brewing

Boil Size: 31 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 75

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: 8/2/2018 9:10 PM

Notes:

Author:

Ruskin Brewery

Boil Size: 17 Litres

Boil Time: 60

Boil Gravity: 14.9

Efficiency: 70

Mash Thickness: 2.2

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: 2/16/2018 1:24 AM

Notes:

Author:

joshun2000@gmail.com

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 65

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: 12/12/2016 11:18 PM

Notes: Basic Hefe. Hops are old. going over the ibu because of this.
Whitelabs Hefe Ale yeast.
Single step BIAB mash at 154.
Grains at 67f
1.5qt/lb strike volume of 9qt @ 167f.
3.9qt boiling water for mashout at 170f.

Brew notes.
-Nailed rest temp @ 154. Resting for one hour. Stirring at 30min. Adding boiling water if temp drops below 150.
- I watched it the first 5-10 minutes and the temp held. I checked it around 30 minutes and the heat was around 156. A good stir brought it back down. Smells pretty good. Very wheaty. That's the plan I guess. Frasiskaner clone next time (didn't have the yeast recommended this time).
- Digital temp probe took a shit at some point. Still think my numbers were good after checking with other thermometer.
- Way low efficiency. Rinsed grains more (Fuck BIAB). Lots of extra water. Going to boil a little while prior to adding hops and starting timer.
-Cooled, pitched yeast. Put in my basement at unknown temp (has been holding the same as my heater 68, I put it closer to the door to hopefully hit 65.)
-24 hours later no visible fermentation (the s airlock has the water pushed to one side though). Moved it deeper into my basement and gave it shake.
-48hr Put my thermometer aside of the carboy, read 60. Moved it closer to the heater, it brought it up to about 65
-62 hr brought it upstairs to around 68.
-chillin for a while.
-It is now Christmas Eve (2016). I forget when I brewed this(Im thinking around 2 weeks), I never noted it. I will figure it out at some point.
I just checked the gravity. I came down to 1011. It tasted good. A fairly good balance of esters. It had a slight sour note which was great. I am tempted to bottle some and play with the rest. I have an American Farmhouse from white labs. Might like to try some fruit. just not sure. Will report back.
- New years eve I bottled one gallon, and put ~1 1/2 gallons in 1 gallon glass jugs.
-one jug has a full gallon and the other less than half. I pitched 90% of the culture into the full gallon by accident and only a little in smaller one. That leaves me with a heavy overpitch and a slight underpitch im guessing. tasting in one month. Will probably blend them together at some point.

-2/18 - Overpitch has gotten quite a bit darker. Underpitch got lighter maybe. Both very clear. overpitch came down to 10.06 and underpitch was at 10.07. It was hard to discern much difference between the two otherwise. I used the underpitch to top off the gallon jug of the overpitch (I needed to free up that jug). Will allow to sit another few months before checking it out.

Author:

andete

Boil Size: 9 Litres

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/5/2016 6:01 AM

Notes: Carafa I is steeped in cold water and added late.

Author:

Teco

Boil Size: 50 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/4/2016 12:29 PM

Notes:

Author:

rgardenhire2@gmail.com

Boil Size: 17 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 65

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: 2/26/2016 10:16 PM

Notes:

Author:

Dafydd

Boil Size: 34 Litres

Boil Time: 90

Boil Gravity: 1.033

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/9/2016 12:41 PM

Notes:

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.