Homebrew Beer Recipes | Page 249 | Browse 315,000+ at Brewer's Friend

Author:

Diamond-Geezer

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/8/2015 10:34 PM

Notes: Added 1 TSP of 5.2 Ph stabiliser.
Boil 60min. Used US yeast, this will give a drier finish, didnt have Nottingham yeast which is what I would of preffered to use. Shouldnt make to much difference, less esters!

Author:

B B

Boil Size: 6.7 Gallons

Boil Time: 75

Boil Gravity: 1.051

Efficiency: 65

Mash Thickness: N/A

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: 1/13/2015 4:43 PM

Notes:

Author:

liquid bread brewery

Boil Size: 14 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 72

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: 7/19/2012 3:39 AM

Notes: Mash at 149 to dry this one out. Strike at 162. Hold at 149-151 for 60. Than raise to 160 to sparge out.

Author:

anglisani

Boil Size: 35 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/23/2015 4:34 PM

Notes: litri assorbiti dai grani da recuperare : 14
evaporazione : 1l
assorbimento luppolo:1
perdite di sistema : 4litri
riduzione: 1l

acqua totale da utilizzare: 21+22.5=44litri

litri pre boil: 21+1+1+1+4=28 litri+4 fondo fermentatore: 32litri

sparge =14 litri

Potremmo sostituire il cara red con 1kg di xzucchero di canna o estratto di malto ma occorre calcolare la densità.

lievito: american ale sarebbe meglio o alcuni ceppi irish

scelto:liberty bell mangrove jack

priming: 100gr

Author:

PeteJ

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

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: 9/1/2016 7:01 PM

Notes: Flavor balance between fruit and spice in this beer is good, neither the ginger, nor the peach is overpowering.

I used frozen peaches, thawed before adding to boil. I once added to secondary, and peach flavor was too strong.

Author:

UgliestLemming

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/3/2015 3:26 PM

Notes:

Author:

Estproph

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/23/2015 4:51 PM

Notes:

Author:

rodfon

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 3

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: 3/19/2016 1:28 PM

Notes:

Author:

weakvitalsigns

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 66

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 7/2/2020 8:59 PM

Notes: Used 6g calcium chloride, 3g gypsum, 1g salt and 1g epsom salt in the mash. Temps were a bit all over the place in the new mash kettle, and pH was about 4.85. Need to use less brewing salts in the mash next time with the goal of higher efficiency. Can use more salts in the mash.

Whirlpool/hop stand for 20 mins.

Fermentation temp reached 78 after about 28 hours.

Dry hop #1 at about 48 hours.

Citra - grapefruit, melon, lime, gooseberry, passion fruit and lychee.

El Dorado - tropical fruit flavors, and aromas of pear, watermelon and stone fruit.

Mosaic - blueberry, tangerine, papaya, rose, blossoms, grass and bubble gum.

OG should be 1.066, FG 1.015, ABV 6.7%

WATER

Use calcium chloride and calcium sulfate additions to adjust water profile to about 125–150 ppm calcium, 175–200 ppm chloride, and 75–100 ppm sulfate.

DIRECTIONS

Mash at 149°F (65°C) for 60 minutes or until conversion is complete. Add half of the water salt additions to the mash and the rest at sparge. Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged.

Boil for 60 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule.

Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), add the first dry-hop addition. About 4 days later, add the second dry-hop addition for another 4 days. Package at 2.6 volumes of CO2 and consume fresh.

Author:

Boil Size: 15 Litres

Boil Time: 180

Boil Gravity: 1.04

Efficiency: 65

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: 7/5/2015 9:31 AM

Notes: Mash in 1.8L @ 45C (.6L/kg)Hold for 15mins
add .9L @ 100C = 2.7L @ 58C hold for 10mins
remove .5L to second pot and heat to 82C
add .8L @ 100C = 3L @ 66C hold for 30mins
remove 1.5L to second pot (2L) and heat to 82C
add .6L @ 100C = 2.1L @ 72C hold for 30mins
raise 2nd pot to 85C and return to main pot
= 4.1L @ 77C
sparge with 10L of 88C water
boil for 3 hours with aged hops - top up with water to make 12L
pitch sour beer slurry @ 20C - ferment for a year
? 1/2 straight lambic for later blending into oude gueuze
1/2 with 2-300g grapes (Martin's riesling?)

Author:

Kjeller 5

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

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: 9/16/2017 11:21 AM

Notes:

Author:

Justin Yorke

Boil Size: 5.57 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: 4/13/2012 6:43 AM

Notes:

Author:

scott.priebe

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 66

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: 4/13/2021 8:10 PM

Notes: Start fermentation cool at about 50°F (10°C), and hold there for the first forty-eight hours.

For every day thereafter, increase your temperature by 1°F (about 0.5°C) for ten days.

After it’s been in the fermentor for twelve days, it should be at a steady 60°F (15.5°C). Activity in the airlock should be low (but not absent).

At that point, I let that sucker free rise to the warmest temperature I can find in my brewery. Why? To ensure that my yeast goes back and does a healthy diacetyl cleanup and scrounges up all remaining fermentable sugars. I give the beer an additional nine days (now we’re at three weeks in the fermentor)

Then cold-crash to near-freezing to begin the clearing process.

Author:

Jimbo64

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 3/18/2012 6:13 PM

Notes: One of my favorite recipe's! This is a 'hop blast' method spin on the original, meaning no 60min hop boil, but extra hops at 15 min to achieve the same IBU. With nmore hops used at the end of the boil you can achieve bitterness IBU but pack more hop flavor and aroma. Method WORKS! I use 1 extra ounce, Columbus, at 15 min. No honey, name comes from honey malt used.

Cheers, Jim.

More description and label on my brew blog
http://jimsbrews.blogspot.com/

Author:

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 3.8

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: 2/19/2016 3:56 PM

Notes:

Author:

Planet Scott

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 68

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: 12/9/2013 8:39 PM

Notes: This is closer to an IPA, only red in color with 25% rye.

Author:

4Gs Brewing

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 68

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/18/2015 1:02 PM

Notes: For version 3--Add 4 bags raspberries (pureed) to primary after the end of fermentation for 4 days. Remove. Crash then add 4 bags (pureed) to primary post crash for 3 days. Rack to secondary w/ clarifier. Let sit for 2 days before kegging.

For version #2--Add 2.25# of raspberries toward the end of primary--remove after 4 days (some of the berries seemed still intact, so I put the second addition into the food processor while frozen and coursely processed them). Then add #2.25 for 4 days before racking to secondary. Also added 1# rolled oats to mash to try and add body. Don't want to add dextrin. Pretty sure Rubeaus uses dextrin malt, but it gives me gas.

Spring 19 version: Puree Rasp. Cold Crash after 10 days. Once crashed, add all Raspberries to primary in the cooler. Steep for 4 days,

For version #1 I added 12oz each of raspberries, blueberries, and blackberries at the end of primary, then added 2.25# of raspberries after primary for 3 days.

Author:

Broom Wagon

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 68

Mash Thickness: 1.25

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: 4/15/2014 11:51 PM

Notes:
1# Jalepenos in the mash (destem and chop)

1# Jalepenos in the Secondary (clean and bake at 350 on a cookie sheet for 20-30 minutes - membrane & seeds removed) - 3 Days

2 Mangoes, pureed and put in the Secondary with the 1# of jalapeños.

Author:

Yalc

Boil Size: 4.5 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 78

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/3/2017 12:26 AM

Notes: Strike at 165F, including mash tun loss.

Author:

Jan Erik Johansen

Boil Size: 31 Litres

Boil Time: 80

Boil Gravity: 1.051

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/10/2019 9:39 PM

Notes: Sift out whirlpool and boil hops after chilling. 1st dry hopping at yeast pitch. 2nd at day 4 or 5. No bags. Cold crash at day 9 or 10.