Homebrew Beer Recipes | Page 2486 | Browse 320,000+ at Brewer's Friend

Author:

Herdleva

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 70

Mash Thickness: 2.85

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: sucrose

Priming Amount: 113.9 g

Creation Date: 1/25/2018 7:43 PM

Notes: Crystal 90L is CaraRED

Author:

Boil Size: 14.8958 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 82

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 15 ° C

Priming Method: sucrose

Priming Amount: 88.2 g

Creation Date: 1/8/2024 7:22 PM

Notes:

Author:

Wolf Pack Brewing

Boil Size: 34 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 72

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 14 ° C

Priming Method: co2

Priming Amount: 1.64 bar

Creation Date: 3/2/2022 10:19 PM

Notes: https://beerandbrewing.com/recipe-ghostfish-power-to-the-people-lager/

DIRECTIONS
Mill the grains and mash at 145°F (63°C) for 60 minutes, adding enzymes at the start of the mash. 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 60 minutes, adding hops, nutrient, and finings according to the schedule. After the boil, chill to about 52°F (11°C), aerate the wort, and pitch the yeast. Ferment at 58°F (14°C) until complete. Crash, package, and carbonate to 2.7 volumes.

BREWERS NOTES
Mash & Enzymes: When adding the enzymes, first check that the temperature of your mash is not above target; mix thoroughly to ensure proper distribution. Make sure that the malted corn is well milled, without chunks, for optimal enzyme conversion.

Fermentation: Keep an eye on temperature during fermentation. If the fermentation stalls or takes longer than 48 hours to begin, raise the temperature or remove the vessel from temperature control and allow it to ferment at room temperature. The W-34/70 is stable and can ferment up to 74°F (23°C) without off-flavors.

Author:

bill.maurey

Boil Size: 11.86 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

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: 23.72 psi

Creation Date: 1/17/2021 5:16 PM

Notes:

Author:

Gillo

Boil Size: 17 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 16.5 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 7/16/2020 6:19 AM

Notes:

Author:

MeemoNZ

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 3

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: 4/25/2020 3:02 AM

Notes:

Author:

Myllyn kotiolutpaja

Boil Size: 18.8 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 65

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: 101.4 g

Creation Date: 4/7/2020 11:43 AM

Notes: Malts:
- Crisp Finest Maris Otter
- Crisp Rye Malt
- Viking Malt Caramel 150
- Weyermann Carafa I

Fermentation:
- 3 days at 20 C
- 6 days at 22 C
- Dry hop for 4 days at 15 C

Author:

Kovács Gábor

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: 92.1 g

Creation Date: 10/23/2019 3:41 PM

Notes: Priming: 3g/bottle
kb 10.5L palackozva: 63g cukor 150ml fecskendőben: 7.1ml/üveg
63g 210ml-ben: 10ml/üveg

80g DME 1l űrtartalommal starternek, 200ml elrakva bankba

Author:

Back of the Passage Brewery

Boil Size: 28.5 Litres

Boil Time: 40

Boil Gravity: 1.052

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 8/30/2019 10:56 PM

Notes: Batch #1 - 1/9/19 - Eff. 68%, Attenuation 81.5%
Suggests a water profile heavy chloride and lighter on sulphate, went with IPA/DIPA profile, higher efficiency than expected.
Dry pitched x2 yeast packs into aerated wort then aerated with drill again after 40 min.
7/9/19 - Dry hopped
Malt;
5.5kg Pale Malt 2 Row (Barrett Burston)
0.5kg Pale Wheat Malt (Weyermann)
0.5kg Vienna Malt (Weyermann)
12/9/19 - Cold crashed, tastes juicy, light colour but cloudy.
22/9/19 -

Author:

HopsSmellAmazing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.104

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/11/2018 3:00 PM

Notes:

Author:

IBT

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 70

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: 4/24/2014 7:53 AM

Notes:

Author:

Back of the Passage Brewery

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/8/2017 10:50 AM

Notes: Low Colour Floor Malted Maris Otter used as base malt (Thomas Fawcett)

Author:

JohnnyAH

Boil Size: 54 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 11 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/25/2017 6:28 PM

Notes: Double decoction.

FF 1.014. Keg at 1.018 and under pressure at normal fermentation temperature for a week then get it as close to 2 degrees as you can for at least 3 weeks 6 would be great but you want to serve it at the 31st.

It should have 2.4 volumes of co2 or about 5 grams /l

1.035 on 5/10/2017

1.030 on 8/10/2017 - diacetyl rest up to 21C for 5 days

Author:

Menzel/Kaz Brewing

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/4/2017 9:46 PM

Notes: start at 65 F, free rise to 70+, slowly boost to 80F when fermentation slows/peaks. Going to try fermenting with a sanitized foil airlock and adding candi sugar (or honey - if I can find something interesting) during primary. Need this to get to a fairly low gravity since it will be bottled. Thinking 3 volumes of CO2 in some fairly sturdy bottles.

Considering adding ~ 250mL of a WLP644 starter I'm growing up for a 100% Brett IPA (this should add additional tropical aromas/flavors and maybe some funk).

This batch will be split after primary - 2.5 gallons will be dry hopped (half all dry hop amounts) and 2.5 gallons will be racked onto tart Wisconsin cherries with some sour bottle dregs (Jolly Pumpkin, Mobcraft Existence, ??). I also plan on brewing a couple 1 gallon batches for blending.

Starter: .75L (4-5 pellets simcoe) on stir plate (5/6).

Author:

Brewery ARS

Boil Size: 186 Gallons

Boil Time: 75

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 76 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/7/2016 1:22 PM

Notes:

Author:

Boil Size: 16.5 Litres

Boil Time: 75

Boil Gravity: 1.044

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/20/2016 10:32 AM

Notes: *brewed on 24.05.16
*2. kääritusnõu, 11g pärmi veeldatult
*25.05.16 keldrisse (14h hiljem)
*01.06.16 tuppa
*dryhop 05.06.16 13:00
*bottled 11.06.16, 31 pudelit (28x0.33+3x0.45)
*kollane kork uue korkijaga

Author:

Yackmo360

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.114

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: Corn Sugar

Priming Amount: 5oz

Creation Date: 4/2/2016 10:51 PM

Notes:

Author:

Calvert's Hero

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/20/2015 8:54 PM

Notes: Used one package of S-04 and one package of Windsor.

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.1

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: 4/8/2015 1:11 PM

Notes:

Author:

Murphy2012

Boil Size: 5.31 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/12/2015 8:35 PM

Notes: