Homebrew Beer Recipes | Page 2407 | Browse 325,000+ at Brewer's Friend

Author:

Mean Face Brewing

Boil Size: 10 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 73

Mash Thickness: 1.36

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/19/2017 12:07 AM

Notes: - Using 3 liquid packages of 1056 American ale yeast
- Target mash temp was 153 F, we hit 152.2 F
- Targeted PB OG 1.046, hit 1.049 (12 Brix)
- Targeted 1.058 OG, hit 1.060 OG (14.5 Brix), brew house efficiency was 73% compared to 70% expected
- Started fermentation at 64F, raised to 65F on day 2, raised to 66F on day 5, raised to 67F on day 6, raised to 68F on day 7, raised to 69F on day 8
- Took gravity reading on day 8 and reading was 1.012. So actual attenuation was 79% vs. 75% expected.

Author:

SaxonHerman

Boil Size: 65.28 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 181.5 g

Creation Date: 9/23/2022 8:32 PM

Notes:

Author:

nkldrgr

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: N/A

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: 4/6/2022 1:19 PM

Notes: Mash grains in 3.25 Gallons x 90 min at 154F. At end of Mash add 13 oz crushed Acid malt and stir and sparge off 6.5 gallons to ultra sanitary metal pot fermenter. Purge are space with Co2. Cool to 90 to 95F and pitch 8oz Goodbelly Mango probiotic drink. Flush again with Co2. Lacto ferment with heat belt at 90 to 95F for 48 to 120 hrs to sour. Boil as usual to 5.5 gallons. Note Add 2.5gm Yeast Neut and 1 lb DME to boil for head retention. Cool to 68 to 70F and oxygenate well and pitch SA-5 to sacc ferment. Transfer to secondary over 4lb Frozen and thawed Raspberries. Bottle as usual. May want to add champagne yeast at bottling as it is Acid Resistant.

Author:

Mister_Mellor

Boil Size: 1300 Litres

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 72

Mash Thickness: 2.5

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: 2/3/2022 4:48 PM

Notes:

Author:

crayfish_dc

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.043

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: 8/27/2021 10:49 AM

Notes: Inspired by G Bode.

Author:

Boil Size: 2 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: 68 ° F

Priming Method: sucrose

Priming Amount: 0.8 oz

Creation Date: 7/26/2021 4:42 PM

Notes:

Author:

CalebsHomeBrew

Boil Size: 39.16 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 3.14

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: 7/14/2021 2:00 AM

Notes:

Author:

ILFCB

Boil Size: 2347 Litres

Boil Time: 60

Boil Gravity: 13.9

Efficiency: 95

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/13/2019 5:42 PM

Notes:

Author:

degrave_2

Boil Size: 2.3 Gallons

Boil Time: 120

Boil Gravity: 1.034

Efficiency: 75

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: 4/2/2019 9:57 PM

Notes: Recipe is here: file:///Users/degrave/Downloads/westmalle_dubbel_clone_-_040.pdf

Mashed at 145 - 146 instead of 147 as I entered the incorrect mash water volume in the strike water temperature calculation.

I bought Wyeast 3787 on brew day and made the starter right when the mash started.

I accidentally got double the Styrian Goldings instead of double the Saaz, so I added some Styrian Goldings at the 60 min mark.

Recipe calls for Belgian Vienna, but the homebrew store only had German.

I didn't use mroost 1400, but used Quirky Homebrew's Dingeman's Belgian chocolate malt, which I think is mroost 900.

OG was measured at 1.070. I added the extra drained wort from the strained grain bag to the fermentor (about three cups), as well as a 1L starter.

Fermented the beer for two days at 64 F ambient and five days at 68 F ambient. Beer was racked to serving keg, and 15 beers were bottled.

Next time use the Chimay water profile.

First Attempt
This beer is very good. After 3 - 4 weeks in the bottle, the banana flavors/smells have mellowed some, and a dark fruit character is starting to develop a little bit.

Author:

lxs

Boil Size: 1500 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

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: 6/16/2018 8:32 AM

Notes:

Author:

Jay Love

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

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: 4/20/2011 7:38 PM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 68

Mash Thickness: N/A

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: 10/10/2017 8:44 PM

Notes: This recipe assumes a brewhouse efficiency of 68%, a yeast apparent attenuation of 82% and listed AA% for the hops. Please adjust recipe per your system and ingredients.

Author:

Rodrigo Lopes

Boil Size: 9 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 45

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: Cane Sugar, 2 weeks @18˚C

Priming Amount: 80g

Creation Date: 10/29/2016 1:48 PM

Notes: Procedures:
1) Heat 10L of water in the pan up to 66˚C
2) Add all ground malt
3) Keep the temperature still for 1h
--
Carbonation:
3.1 Volumes (76g cane sugar @ 27˚C) (80g actually)
http://www.brewersfriend.com/beer-priming-calculator/
--
Change Log:
07-jan-2017:
- removed 14g citra leaf hops @5min; removed 20g nugget dry hop;
- added 14g ahtanum dry hop; added 10g nugget @1min
- added whrilfloc for clarification

Notes specific to my equipments (Portuguese only):
Moer todo o malte em 2 potes e depois derramar dentro da panela com água até a altura do pino (da alça) mais baixo a 66 graus por 1h.

Author:

Snikanes

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 3

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: 9/22/2016 2:38 PM

Notes: Kjøl ned vørter til 17 grader før pitching av gjær.

Gjæring på 18 graďer i 4 dager, 20 grader i 10 dager

Author:

Boil Size: 64 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 78

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: 6/20/2016 9:30 AM

Notes:

Author:

theneatestthing

Boil Size: 9 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

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: 2/25/2016 8:58 PM

Notes:

Author:

Eyeflow

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 35

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: 11/12/2015 9:51 PM

Notes: Maris Otter malt extrakt
Deles i 2 like deler

Del A:
WLP001
2 stk nejlikk
1 g kanel
15g apelsinskal
Tørhumles 4-7 dager m Phenix

Del B:
WLP510
tilsett Apelsin rom

Author:

hinran

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 70

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: 7/20/2015 7:11 PM

Notes: Move to secondary after 7 days

Author:

Steinar Hugi

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

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: 6/1/2015 12:14 AM

Notes: Attempt to make something similar to Úlfur IPA from Borg brewery (Iceland). Yielded some great IPA, probably my best so far. However, it was darker than Úlfur and could use some more Amarillo hops near end of boil.