Homebrew Beer Recipes | Page 251 | Browse 325,000+ at Brewer's Friend

Author:

DrSherlock

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 68

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/13/2014 2:57 AM

Notes: http://www.themadfermentationist.com/2010/10/sour-leipziger-gose-recipe.html

http://www.beersmith.com/forum/index.php?topic=7970.0

https://byo.com/stories/issue/item/2349-gose

souring a mash:
https://byo.com/videos/item/889-how-to-make-a-sour-mash-techniques
__________________________________________

Grind the coriander prior to use in boil.
Use sea salt not iodized salt.
Add the acid malt after 45 min then mash for 45 more min.

Author:

P-Bo

Boil Size: 4 Litres

Boil Time: 60

Boil Gravity: 1.152

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/5/2018 1:38 AM

Notes:

Author:

DrSherlock

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 62

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/12/2014 1:48 PM

Notes:

inspired from:
http://www.homebrewersassociation.org/homebrew-recipe/beer-recipe-of-the-week-roggen-german-rye-beer/

Tasting notes:
Gretchen does not like this beer.
I however think there is way to much rye in it and it tastes funny. The mouth feel is malt forward and low hop. The finish is not present, it has a strange sharp finish that isn't like other beers.

Author:

SJB Homebrew

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 86

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: 7/10/2015 11:18 PM

Notes: Add the honey when theres 5 mins till flame out.

Author:

cha99jab

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: force carb keg

Priming Amount: 30L

Creation Date: 10/21/2013 4:57 PM

Notes: Based on the recipe for Societe brewings the Pupil IPA (tweaked the hops a little)
http://meekbrewingco.blogspot.ca/2014/05/brewing-societe-brewing-pupil-clone.html

Brew a 25L batch and then split into 2 fermentors. Dilute back to 1.062 so that one batch (16.6L) is 20L (1.6L WLP001 starter) and the other batch (8.4L) is 10L (1 vial funktown pale).

Brewed Sunday 1st March

18.5L strike water at 72.5oC gave a mash temp of 64.5. Stirred the mash after 20 mins (temp was 64).

Sparged with a little extra water for yeast starters. Approx 30L preboil vol and then topped up after 20 mins. Ended up boiling longer (90 mins). Preboil gravity 1.058.

Added sugar with 10 mins remaining in the boil.

Ended up short of target gravity. 24L at 1.065 diluted to 27L at 1.058. 18L WLP001. 9L conan/brett

Aim for mash pH of 5.4 (predicted) using:
Calcium Sulphate (Gypsum): 3g to strike water and 3g to the sparge water
Espsom salts: 2g to strike water and 2g to the sparge water
Calcium Chloride 1.5g added to the strike and sparge waters as 33% solution (not as dihydrate) so scaling / correction factor = 110.98 g/mol (anhydrous) / 147.014 g/mol (dihydrate) * 3 = 2.26. 1.5g x 2.26 = 3.4 mL.
Lactic Acid (88%): 6.9 mL added to strike water and 1.6 mL added to sparge water (to acidify to pH 5.4).

05/03/15 (Thursday) Day 5 - Beers moved from 17oC ambient "storage" to 21oC ambient "pan room".

06/03/15 (Friday) Day 6 - Funktown Pale (Brett IPA) = 1.016.

09/03/15 (Monday) Day 9 - WLP001 (IPA) = 1.009.

15/03/15 (Sunday) Day 15 - Dry hop 1 14g Mosaic + 14g Citra + 28g Nelson for IPA. 7g Mosaic + 7g Citra + 14g Nelson for Brett IPA.

19/03/15 (Thursday) Day 19 - Dry hop 2 added. Equal amounts.

22/03/15 (Sunday) Day 22 - Moved to attic to crash chill (~8oC ambient temp)

24/03/15 - Tuesday Day 24 - Kegged both beers without gelatine. Attic temp 12oC. Hooked up CO2 at 2.2 bar.

Author:

BobTheBrewer

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 78

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/30/2013 12:13 AM

Notes: Multi-step infusion; more work than I like, missed the 158 target, over corrected to 159... which increased pre-boil volume to 12.5 gallons and pushed boil out to 90 minutes to get to post-boil volume.
2 weeks in primary, 4 weeks in secondary @ 55 degrees. FG 1.012

Author:

Shue's Brews

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 9/25/2012 8:09 AM

Notes: Brewed at the 2012 Yellowstone Art Museum Oktoberfest by members of the Rimrock Brewers' Guild.

Author:

DrewTeese

Boil Size: 33 Litres

Boil Time: 90

Boil Gravity: 1.039

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: 9/1/2016 11:58 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:

Will Matthews

Boil Size: 1 Gallons

Boil Time: N/A

Boil Gravity: N/A

Efficiency: 75

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: 3/1/2011 6:22 PM

Notes: Using my old Mr. Beer Kit to work with flavoring. My next batch will be partial mash.

This beer turned out to be one of the best beers I ever brewed! Well worth making and very tasty!

Author:

AnteK

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/21/2016 1:42 PM

Notes: My recipes are all elaborated for Speidel Braumeister 20L
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.

BIAB method for Braumeister 20l, efficiency 75 %
total Water: 28l.
25l to mash
3l to sparge
Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 10˚C - 5 days to diacetyl rest at 20˚C.
Rack to secondary and lager for at least five weeks at 40 °F (4.4 °C) or below.

Author:

Merlo

Boil Size: 70 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 2.2

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: 7/13/2016 4:44 PM

Notes:

Author:

generaltao

Boil Size: 28.4 Litres

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: 9/18/2012 4:51 PM

Notes:

Author:

SE AULD HWAEL

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: 55.5 g

Creation Date: 3/20/2020 9:47 AM

Notes:
- No dry hopping.
- Step hopping in boling process.

Author:

Cavebrewer

Boil Size: 5 Gallons

Boil Time: 15

Boil Gravity: 1.151

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: 9/4/2014 5:30 AM

Notes:

Author:

Ozarks Mountain Brewery

Boil Size: 7 Gallons

Boil Time: 30

Boil Gravity: 1.042

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 57 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/13/2014 5:44 PM

Notes: whirlpool after flame out until the temp reads 180 then chill, I used a stainless trub filter before my plate chiller with a 0.3mm Filter Net to strain

this should come out a little sweet at first so carb to compensate, I let this age 15 days, the flavor improved and beer cleared perfect

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 65

Mash Thickness: 1.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/29/2018 2:57 PM

Notes: 1.046 -> 1.011
19 IBU
5 SRM
4.7% ABV
WLP002 / WY1968.. or WLP001 maybe for less english? Or just ferment with WLP002 but cooler.

7g calc chl with RO water - target 100 ppm calcium

Author:

possum

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

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: 7/14/2013 12:03 AM

Notes: og 1.1, fg 1.02.
52 ibu. 16 srm

or use wyeast 1968.
whirlpool hops 5 minutes before cooling at 0 minutes.
use dark brown sugar
package and age for 8 weeks

Author:

Todd Cogswell

Boil Size: 7.81 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 60

Mash Thickness: 2.23

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: 11/2/2021 3:21 AM

Notes:

Author:

bobcat

Boil Size: 98.4 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: 10

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/23/2018 9:36 PM

Notes: