Homebrew Beer Recipes | Page 2643 | Browse 325,000+ at Brewer's Friend

Author:

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/6/2017 5:48 AM

Notes: Yeast is brett/saison 3711.
Mashed a bit high, beer too sweet.

Author:

Maltose Falcons

Boil Size: 24 Gallons

Boil Time: 120

Boil Gravity: 1.068

Efficiency: 77

Mash Thickness: 1.75

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: 8/31/2023 5:11 AM

Notes: Dough into 20 gal 160 oF water.
Mash at 148oF for ~ 60’
Decocted 5 gal lauter to raise mash temp to 154°F
Collect sparge (180°F) to 22 gallons plus 2-3 gal in separate pot; ran mash tun dry.

Boil 1.0 hours before adding hops.

Caramelized the 2-3 gal gal of wort with 1.25 gal invert sugar down to a syrup.

Add Belgian candy sugar dissolved in boiling wort and candy syrup at last 25 min.
Add caramelized sugar/wort at last 20 min.
Add 5 whirlflock tablets for last 20 min
Add 1 tsp yeast nutrient for last 15 min.

Approximately 20.5 gal at knockout.
Whirlpool 15 minutes cool for 5 minutes to 140 before transferring to 24 gal fermenter.

Cool to 68 F. Oxygenate for 3’. OG=1.087

Yeast; Slurries from Saison Dupont and Dekonink from 5/1/23 brew. Chimay and Rochefort 10 from 6/09/23 brew.

Warmed to room temp beginning of brew day; decanted off most residual beer and fed slurry with approximately 1-2 pints of sterile wort.

Oxygenate 3 min; 2 min after 18 hours. Set
temperature to 70 oF after 24 hrs.

Inverted Sugar: Day before brew day Dissolve rock candy sugar into 1.2 gal at room temp over several hrs.
Add 1/8 tsp citric acid and heat to ~140 and add ~3 mL (0.75 tsp) invertase. Transfer to 1 gal jug and small pot and place in 140 F water batch for 1 hr.

Brew Crew: Art FitzSimmons, Gavin Martin, Jason Naylor, Mike Geyer, John Aitchison, MB Raines

Author:

Brut Willis

Boil Size: 13.74 Gallons

Boil Time: 30

Boil Gravity: 1.035

Efficiency: 85

Mash Thickness: 1.34

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: -15.83 psi

Creation Date: 5/23/2023 2:45 PM

Notes: ROUGH TIMELINE:
DAY 1 68
DAY 2 68-72
DAY 3 68-72
DAY 4 72
DAY 5 72
DAY 6 72
DAY 7 60-72
DAY 8 60-72
DAY 9 60 HARVEST-DRY HOP 10PSI
DAY 10 60 HARVEST-DRY HOP 10PSI
DAY 11 60 10PSI
DAY 12 60 10PSI
DAY 13 60 10PSI
DAY 14 35
DAY 15 35
DAY 16 35 KEG-CARBONATE

Author:

Kolmen Pöntön Panimo

Boil Size: 29.42 Litres

Boil Time: 30

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 0.75 bar

Creation Date: 8/11/2022 10:53 AM

Notes: No hops!
IBU ?Unknown?
Herbs should bring acidic and fresh taste. 7 days is not accurate. "Dry Hop" herbs must be left to season and brewers own taste will tell when it is ready!

Transfer to secondary fermenter to balance the taste. May take 1-5 months! (again, brewers taste will tell when it is ready)

Author:

JFCoppola

Boil Size: 7.23 Gallons

Boil Time: 30

Boil Gravity: 1.065

Efficiency: 72

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 75 ° F

Priming Method: sucrose

Priming Amount: 2.6 oz

Creation Date: 6/14/2021 7:14 PM

Notes: Version 2 tweaks:
Using Bru-1 for the second batch instead of Talus.
Using Mean Brew water recommendations.
Mashing at 154 instead of 152.
Dry hop at warmer temps then cold crash. No soft crash.
Version 3 tweaks:
increase mashing temp 152 to 154
Increasing Mg from 5 to 10 in water profile
adding leftover Sabro in dry hop 2
May try 2 dry hop additions
Using Juice again but starting at 64 to 65 degrees for 2 days and slowly ramping up to 72

Author:

Roger de Flor

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 30 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/7/2021 6:00 PM

Notes:

Author:

Louis733

Boil Size: 8 Gallons

Boil Time: 70

Boil Gravity: 1.076

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 80 ° F

Priming Method: co2

Priming Amount: 30.78 psi

Creation Date: 3/28/2019 6:08 PM

Notes: Strike water 3.3 gallons @ 175

Sparge water 5.5 gallons @ 169

225g of lactose @ 15 min boil

OG: 1.084

Author:

Doug Y

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 58

Mash Thickness: N/A

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: 2/1/2019 4:50 PM

Notes:

Author:

Beer Tech - Norberto Pazos

Boil Size: 28 Litres

Boil Time: 70

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 2.8

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: 9/9/2018 7:26 PM

Notes: Yeast: Munkebo Yeast. Danish yeast from Munkebo laboratories in Denmark.

Author:

Mutiny Brewing

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 75

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: 7/18/2018 6:05 PM

Notes: Something about brew that gets you all riled up, sometimes allowing the love in your heart to drive you into a lustfully Mutiny to be with the one you just know you can’t live without. Not unlike the two Wookiees on Waikiki sipping on the original Hyperdrive Brewing’s version of this NEIPA.

Author:

jnlister

Boil Size: 6 Litres

Boil Time: 60

Boil Gravity: 1.1

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/26/2014 5:42 PM

Notes:

Author:

Gustavo Marsan

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 31

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: 8/25/2017 7:25 PM

Notes: 1 pau de Canela  

15g Gengibre

  Noz Moscada  

3 Cravo  s

Açúcar Mascavo

  Cardamomo  

Raspas de limão

---- tudo faltando 12 minutos

Author:

W&C

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 67

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 61 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/17/2017 12:58 AM

Notes: 2 packs of safale us-05 rehydrated.

Author:

Bryggelars

Boil Size: 60 Litres

Boil Time: 75

Boil Gravity: 1.052

Efficiency: 82

Mash Thickness: 2.5

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: 5/22/2017 9:23 AM

Notes: 23 liters goes to "lambic" solera. Rest gets 33 g amarillo, 33 g azacca and 33 g Nelsonfor a 20 min whirlpool at 95 c, another 25+25+25 am/az/nelson at 85 whirl for aditional 20 min. Dryhopp 33+33+33 day 7-8 for rest of fermentation. Ibu 80 calc

Author:

Tollie Mitchell

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: Table or corn sugar

Priming Amount: .3

Creation Date: 2/2/2017 10:11 PM

Notes: Add fresh brewed coffee at flameout.
Steeped grains in 2 qts of hot water.

Author:

SARIGUA

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/27/2016 11:55 PM

Notes: 1) - 2 packets Danstar London Ale Yeast.
2) - At the end of the 60 minute boil, remove the pot from the heat then remove and discard the hop bags. Allow the wort to cool to about 78ºF. (Note: Use a wort chiller to hasten this very important step. Also, be sure that anything that will come into contact with the chilled wort is properly sanitized.)
3) - The proper temperature at which to pitch (add to the wort) the yeast is in the 65ºF-75ºF range.
4) Allow the beer to ferment for one week in the primary fermenter, then rack (transfer) the beer into a secondary fermenter for an additional week to clear. At the end of the second week, record the specific gravity reading. A steady specific gravity reading of different samples over two or more days indicates that fermentation is complete.
5) When fermentation is complete add 3/4 cup of corn sugar or 11/4 cups of dry malt that has been boiled in 2 cups of water. Gently rack the finished beer into the bottling bucket with the priming sugar solution. fill the bottles to 1/2″ – 1″ from the top. Cap the bottles and allow them to condition at room temperature for two weeks.

Author:

monkeyhaiku

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1.25

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: 7/22/2016 6:35 PM

Notes:

Author:

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/24/2016 3:28 PM

Notes: This brew will calculate my efficiency at max volume and provide base yeast characteristics.

Author:

riccardosantella@gmail.com

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/4/2015 1:38 AM

Notes:

Author:

mattvanhorn

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.118

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/24/2015 11:22 PM

Notes: