Homebrew Beer Recipes | Page 2596 | Browse 300,000+ at Brewer's Friend

Author:

Alemate

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/21/2022 4:01 PM

Notes:

Author:

dani g

Boil Size: 25.17 Litres

Boil Time: 70

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: N/A

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: 2/7/2022 9:12 AM

Notes:

Author:

Brew Lab

Boil Size: 18.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

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: 9/16/2015 7:36 PM

Notes:

Author:

AJO7730

Boil Size: 11.4 Litres

Boil Time: 60

Boil Gravity: 1.177

Efficiency: 60

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: 241.1 g

Creation Date: 5/8/2021 9:48 AM

Notes: 1. Begin this step 5 days prior. The starter must involve several supernatant discarding steps. 400g of DME, 100g of Sugar, 1g of Go-Ferm, 1g of Yeast nutrient, 0.5g of DAP, and 600mL of water. Boil for 15 minutes and cool until 30 degrees Celsius. Add two sachets of US-05 yeast to the reagent bottle and seal with an airlock. Allow the yeast to ferment until gravity is minimal. Pour off any clear liquid and top up with fresh wort, allowing the yeast to continue fermenting. Shake bottle regularly to oxygenate. Ferment and grow yeast for 5 days.

2. 52L of water must be added to the fermenter and treated with 1.5 Campden tablets. This water is allowed to react for 24 hours, degassing. The water salts are added to the fermenter and homogenised. pH is tested at this point to ensure the reading is around 5.0-5.2. Then, to a stainless steel mash pot, add 26L of water. The remaining water should be transferred to a separate container and chilled in the fridge to assist later on in cooling the wort.

3. Bring water to 55 degrees Celsius. Three grain bags are placed into the mash pot. The recirculating pump is set up and bazooka shield is placed underneath the grain bags. Once water is at the correct temperature, add all grain equally to all three grain bags. Begin mashing the grain and recirculating water on top of the grain bed to release starches. The mashing schedule is followed.

4. After mashout, the grain bags are removed and drained in a separate pot. These bags are sparged with a total of 8L of water at 78 degrees Celsius. All the sparged water is added to the mash tun.

5. The water is brought to a boil and a 60 minute timer and hop schedule are started. At 15 minutes, all adjuncts and sugars are added. The immersion chiller coil is also added and heat sterilized at this stage.

6. At flameout, the chiller is started and temperature is brought down as close as possible to 20 degrees Celsius. When this wort is added to the fermenter, ensure it froths and oxygenates as it enters via pump. The extra water is added and topped off to 45L after losses. Oxygenate this water as much as possible before adding. This can be added by the same water pump as the wort. The yeast starter's supernatant is poured off and the yeast cake is then added and the fermenter is sealed.

7. Ferment at 15psi for 14 days. At 2 days, using the collection container, dry hop (according to the hop schedule) anaerobically with multiple CO2 flushes at High Krausen. Further dry hop with Simcoe at 10 days via the same method. Use both of these attempts to remove 2L of solid trub after every container is opened to the fermenter and settled over the course of a few days.

8. The final amount of trub is removed from the fermenter via the collection container including 300g of table sugar for secondary fermentation. The clean fermenter is now allowed to condition and clarify for 4 weeks. At this stage, several glass sample bottles (6-8) can be prepared with the counterpressure bottle filler.

9. Keg and condition for 5 days at 6 degrees Celsius and 5psi before serving.

Author:

Show-Me Brewing

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

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: 6/29/2016 4:03 PM

Notes:

Author:

Mathias Chr. Mathiesen

Boil Size: 32 Litres

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 21.5 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/8/2017 8:21 AM

Notes: Mengde vann ved tilsetting av malt: 25 liter
Skyllevann: 17 liter

Malt:
Pale Ale Basemalt
Pilsner Basemalt - Litt mer "crisp" enn Pale Ale
Munich Diskret toast + maltsmak
CaraMunich Kjeks, karamell og farge
Hvete Mer "fluffy"
Havre Rundere munfølelse, mer skumfast

Humle
Horizon Bitterhumle Krydder, blomst, citrus
Saaz Aromahumle Mild, jordaktig

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: Set and forget

Priming Amount: 13 psi

Creation Date: 5/20/2017 6:21 PM

Notes:

Author:

Geof3010

Boil Size: 50 Litres

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/24/2017 1:24 AM

Notes:

Author:

Lukasz123

Boil Size: 21 Litres

Boil Time: 60

Boil Gravity: 20.2

Efficiency: 57

Mash Thickness: 3.1

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/17/2018 8:02 PM

Notes:

Author:

pughj

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 82

Mash Thickness: 3.3

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: 9/15/2018 11:15 PM

Notes:

Author:

Fjord & Fjell Nano Brewery

Boil Size: 82 Litres

Boil Time: 90

Boil Gravity: 10.1

Efficiency: 65

Mash Thickness: 3.8

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 22 ° C

Priming Method: Dextrose

Priming Amount: 120 g

Creation Date: 10/5/2017 8:18 PM

Notes: Starter: 10ml slurry in 1l preboil worth at 10 P
Pitching: 25 deg C

Author:

Gio V

Boil Size: 49 Litres

Boil Time: 60

Boil Gravity: 1.051

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: 1/27/2022 2:04 PM

Notes:

Author:

Maltose Falcons

Boil Size: 41.8 Gallons

Boil Time: 60

Boil Gravity: 1.087

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: 8/23/2021 3:33 AM

Notes: Boil the 13# extract for 3 hours in 3 gallons of water. Add first 2 gallons of runoff to that. Sparge entire mash very slowly; it should take 90 minutes. Boil collected wort at hot, rolling boil entire time. When sufficient wort is collected, add the extract and first running to it. Then add hops and start 60 minute boil. Continue to collect wort until it falls below 1.40 or half hour, whichever comes first. Boil and concentrate that and add to kettle. Ferment wort as cool as ale yeast will allow. Mid to high 50's are ideal. Pitch a ton of yeast.

Author:

mcariss1

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 73

Mash Thickness: 1.5

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: 4/25/2019 10:25 PM

Notes: https://byo.com/recipe/brooklyn-summer-ale-clone/

From Brooklyn Brewery:

Style: Sunny Pale Ale
Malts: 2-row, Caramel malt
Hops: Willamette, Cascade, Amarillo
Yeast: Our house ale yeast
Alcohol by Volume: 5.0%
Original Gravity: 11.5° Plato - 1.046 SG

Author:

Skeller

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: N/A

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: 5/6/2014 6:25 PM

Notes: Note: Primary fermentation in the 6 gal fermentor w/blowoff. For secondary, rack wort into bucket(s), clean trudge from 6 gal carboy & fill with the wort that was just racked into bucket(s).

During transfer to secondary...Boil dried Orange Peel for 10 minutes along with 6 crushed corriander seeds. Cool, tie gently into large hop sock along with 1 oz Saaz hop pellets, place in secondary for 14 days.

Author:

hdfatboy98

Boil Size: 6.75 Gallons

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/5/2016 1:57 PM

Notes: 6/3: Started yeast starter 5.4 oz light DME, 1600ML water
6/5: Brew Day. Mashed at 147 degrees for 70 minutes. Mash PH around 5.0. Added 8 quarts boiling water for mashout. Raised temp to 166 degrees.
Took 50 min to sparge to boil kettle. Pre-boil Brix 10.0
Boiled for 90 minutes and added hops as scheduled.
Added Whirflock tablet at 15 min left.
Whirlpool for 20 minutes to cool to 64 degrees.
Whirpool for 20 minutes after cooldown.
Let sit for 30 minutes before transfer to fermenter.
Final Brix 12.75 SG: 1.051
Fermenting in freezer set at 62 degrees.
6/12: took out of freezer for diacetyl rest at 66 degrees
6/13: transfered to secondary SG: 1.020
6/20: put in freezer at 34 degrees SG 1.015 ABV 4.8%
7/4: set carbonation at 12psi at 20 degrees for 2.5 volumes co2

Author:

KnuckleBuster Brew Werks

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 1.25

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: 3/19/2016 10:51 AM

Notes:

Author:

arell12

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/5/2016 7:09 PM

Notes: Very drinkable, so much so that wifey drank it too. Very lager like for something done at ale temps.

Author:

Boil Size: 6.1 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 65

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: 3/31/2015 3:24 PM

Notes: Mash at 154

Author:

Paul Miller

Boil Size: 5 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: 9/10/2013 1:37 AM

Notes: