Homebrew Beer Recipes | Page 252 | Browse 325,000+ at Brewer's Friend

Author:

Matic

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 55

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/26/2016 5:31 PM

Notes: Rehydrate yeast

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:

Saddler

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.041

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: 11/10/2016 11:04 PM

Notes:

Author:

phil@lifepointchurch.com

Boil Size: 5.75 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/14/2014 4:12 PM

Notes:

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:

Boil Size: 9 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 73

Mash Thickness: 1.5

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: 2/12/2016 9:49 PM

Notes:

Author:

missing7days

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 71 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/14/2015 10:03 PM

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:

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:

jehbrewer

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/25/2014 3:39 PM

Notes: This is a fantastic clone of Ballast Point's Sculpin Ale. A ton of hops aroma and flavor, beautiful color, nice head retention and lacing.

- Do iodine test pre-boil to ensure conversion was successful

- Days 1-7 Primary
- Days 8-14 Secondary
- Days 15-21 add dry hops to secondary
- Day 22 Add 1 TSP of plain gelatin to secondary and cold crash 48 hours
- Day 24 Rack to bright keg or bottle

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:

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:

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:

gorefisted@gmail.com

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.065

Efficiency: 71

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/18/2015 8:28 PM

Notes: First beer made using our newly-put-together HERMS system, the first major update we've made to our brewing equipment since starting in late 2013. For this one, we're doing a strong English style ale aged for (probably) 6 weeks in our Damnation Alley bourbon barrel.

3/15/15: Brew day for this one. Things are going somewhat strangely (lots of spilling water and some wort loss, but overall we've corrected everything well all things considered) given our lack of experience with the new system, and we don't have our PID controller to electronically control the temperatures, so we have been having to manually track temperatures and fire the burners on the stove at discretionary times to keep things going smoothly. The recirculation part is working very well so far. -AP

3-21-15: switched from blow-off assembly to airlock. Has been sitting at 70 degrees for one week, krausen has already died down. I don't think it's a stall -- just not a very aggressive ferm. Took a whiff of the carboy and everything smelled good; solid nose of english hops and maris otter (no shit, eh?). Looking forward to racking this into barrel next weekend. -PG

3/27/15: Just transferred to bourbon barrel. Hydrometer reading was a bit higher on FG than we wanted (only reached about 72% attenuation, finishing at 1.025 instead of the expected 1.022). Not really gonna complain because it still comes out almost 9.5%. The sample before conditioning and aging tasted really good, but pretty mild. Very genuine "British" style strong ale flavor; subtle caramel/toffee with some slight fruity esters; rather dry though it leads off sweet. No heat from the rather high alcohol either, which was nice. Extended barrel-aging (six weeks at minimum for this one) should make this one awesome. -AP

5/10/15: Just took this from barrel to bottles last night. Conditioning with a slurry of the same a yeast used for primary (WLP007). Tasted really good from the small sample we pulled from the barrel; slightly fruity, very woody and bourbon forward with a long, dry yet full-bodied finish. Excited to see how it conditions in several weeks.

5/29/15: Tasting from a bottle that was opened 5/27 and re-sealed with about half of the beer remaining. It's been in bottles about 3 weeks at this point and it actually has, according to Pat, already carbonated pretty decently. The several ounces I pulled were slightly oxidized because the bottle had been re-sealed, however. Scent is hefty English toffee, light stone fruit (cherry/plum in particular) and bourbon. The spirit character is nicely noticeable, likely due to the six weeks of aging the beer underwent in our Damnation Alley barrel. Flavor is pretty incredible actually; I'm getting a lot of tannic notes from the barrel, slight tart cherry, bourbon, caramel and the aforementioned toffee all in a really complex yet approachable package. Very excited with how this one continues to develop. It's pretty perfect right now; almost exactly what I feel like we wanted to get out of it. Very cool. -AP

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:

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:

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:

farmerphil

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.06

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: 11/18/2015 2:08 AM

Notes:

Author:

Seamus Toner

Boil Size: 6.3 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 60

Mash Thickness: 0.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/2/2015 7:29 PM

Notes: 30 grams orange peel whirlpool
10 grams dried lemon grass 7 min

Pre boil gravity 1.058

Final Gravity 1.068

This turned out great.

Slow to ferment but worth it :)