Homebrew Beer Recipes | Page 268 | Browse 305,000+ at Brewer's Friend

Author:

twistr25

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 71

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/11/2013 4:20 PM

Notes:

Author:

Bryant

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 75

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: 6/12/2017 3:00 AM

Notes: ALCOHOL BY VOLUME: 5.2%
HOP BITTERNESS (IBU): 19
COLOR: Golden Yellow
OG: 12.0 Plato
HOPS: Hallertau Perle, Hallertau Mittelfrueh
MALTS: Pilsner, Caramel

Mashing: Single decoction mash. Mash in at 122 deg F, increase temperature and rest at 144 deg F. Pull the decoction mash and boil decoction for 30 min. Transfer decoction mash back to main mash, targeting 162 deg F of combined mash after decoction mash gets pumped back. Rest at 162 deg F.
Boil: Boil for 90 min.
Hops: Hallertauer Tradition Hallertauer Mittelfrueh. Target BU: 19
Hop Additions: Add 75% of total amount at the start of the boil. Add 25% of total amount at the end of the boil.
Yeast: Bavarian Lager Yeast
Fermentation Profile: Ferment cold (45 – 52 deg F target). Mature at 32 – 34 deg F for 3 – 4 weeks

Author:

MHerb

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/16/2015 6:52 PM

Notes: Based on Three Floyd's Gumball head recipe from: http://www.brew365.com/beer_three_floyds_gumballhead.php
Dialed in grains, hops and yeast to get 5.6% and 35 IBU

Author:

Bakke Brygg

Boil Size: 58 Litres

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 77

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: Sukkerlake

Priming Amount: 8,5 g sukker/L

Creation Date: 5/28/2015 7:36 AM

Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 40 l meskevann og 28 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

Mesking på 64 grader i 75 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 17 grader før pitching av gjær.

La gjæringstemperaturen stige fritt til 20 grader ila. 2 dager. La deretter stige fritt til 24 grader og hold til gjæringen har stoppet og du evt. måler at FG er stabil. WLP565 kan jobbe tregere enn andre gjærstammer ned mot de siste SG-poengene, og om man bruker denne gjæren kan det være lurt å la ølet få stå på gjærkaken 1-2 uker lengre før tapping enn man normalt praktiserer med andre gjærstammer, altså totalt 3-4 uker.

Gjæralternativer: WLP566, WLP590, Danstar Belle Saison, Safbrew BE-134

Med denne mengden primingsukker vil alkoholkonsentrasjonen i ølet øke med ca. 0,4% etter karbonering.

Author:

comebackoneyear

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/3/2013 3:00 PM

Notes:

Author:

subl

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/28/2015 1:21 PM

Notes:

Author:

CrazyIvan

Boil Size: 7.25 Gallons

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 65

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/9/2016 2:09 AM

Notes: rolled oats should be naked oats..http://www.midwestsupplies.com/maillard-malts-simpsons-golden-naked-oats.html

http://www.milkthefunk.com/wiki/Brettanomyces#Pitching_Rate_Calculators

Use blowoff tube then tinfoil (reduces pressure)

Add wood, he says you need 1-2 weeks crash to get yeast to settle, review sour book for bottle conditioning p188

69 ferment raise to 72

Oxygen as normal

2-3 weeks for ferment, 2-3 weeks to rest and undergo secondary fermentation run and ensure Gravity is done

Author:

beowulf6561

Boil Size: 4.5 Gallons

Boil Time: 120

Boil Gravity: 1.04

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: Batch prime, corn sugar

Priming Amount: 1/3 cup by volume

Creation Date: 10/15/2013 4:21 PM

Notes: Adapted from Randy Mosher's "Nirvana Chanterelle Ale" in 'Radical Brewing' page 187.

Author:

5 o'clock Revolucion

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/28/2016 6:14 PM

Notes:

Author:

Ninja Bunny

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.106

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.75

Primary Temp: 53 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/28/2015 2:30 AM

Notes: toast pale 2-row malt at 300 F for 35 minutes, shaking every few minutes

Author:

psyce

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 40 ° F

Priming Method: Bottle conditioning

Priming Amount: 3.5 oz

Creation Date: 5/13/2015 4:01 AM

Notes: Fermented in primary for 10 days at room temp.
Transferred into secondary and placed in ice water bath..
Over the course of 5 days lowered temp to 40 F
Held @ 40 for 4 weeks
Bottled with 3.5 oz priming sugar into 2C water boiled for 10 min.

Author:

quercus67

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.056

Efficiency: 62

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: 11/13/2012 12:24 AM

Notes: boil. add 8 pounds of cherries after flame out. prepare cherries by moderately cracking skin with potato masher. steep cherries in wort for 25 minutes (keeping temp. between 185 F and 160F during steep), then chill. add 1.5 oz. of medium toasted oak chips soaked with knob creek bourbon and 3.5 oz. cocoa nibs in secondary. 2 weeks in primary. 2 weeks in secondary. bottle condition for 3 months.

Author:

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/21/2017 8:27 PM

Notes: BU/GU para American Pale Ale é 0,71

Pela receita está dando 38,6 / 54 = 0,71
(IBU / OG)

CARACTERÍSTICAS BJCP 2015:
OG: 1.045 – 1.060
FG: 1.010 – 1.015
IBUs: 30 – 50
SRM: 5 – 10
ABV: 4.5 – 6.2%

Referencias densimetros (Esperado na receita):
OG - Corrected:
13.40 -> 1.054

OG - Corrected:
13.40 Pº, 1.054
FG - Corrected:
2.28 °P, 1.009
Alcohol By Volume:
6.09%

Author:

cayslayer

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/3/2017 3:02 PM

Notes: 5 gallon distilled water - add CaCl, Gypsum, table salt
heat water to 168 - add grain - keep mash at 158 for 60-90m
check gravity after 60m - mash longer if low
boil 60m - check gravity before cooling - may need more boil time
cool to 170 - add whirlpool hops
continue cooling to 65 - transfer - pitch - place in swamp cooler

add first dry hops at high krausen

Author:

Ozarks Mountain Brewery

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/15/2013 4:58 PM

Notes: came out tasting like real grapefruit, not a hint or flavor but just like you took a bite, very good, I take that back this is a great beer. after conditioning and the greenness went away, awesome beer can't get enough

you will need 2 yeast with a starter or 3 without

note to self brew this again, use secondary cold crash with gelatin, let age for 2 weeks, very nice

Author:

Don's Brew Shed

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.082

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 69 ° F

Priming Method: Ground Cinnamon

Priming Amount: N/A

Creation Date: 12/11/2015 4:21 PM

Notes:

Author:

OrnelasP

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 60 ° F

Priming Method: Corn Sugar

Priming Amount: 3/4 Cup

Creation Date: 3/2/2013 3:43 AM

Notes: Here’s an easy double decoction Weizenbock that’s HEAVY on the Laidback SoCal attitude. Features a Honey and Chamomile presence with a rich color that says you just tasted some SoCal attitude. The recipe was pulled from a few ingredient designs on the web and the construct was taken directly from Stephen Snyder’s “The Brew-Master’s Bible” where he promotes and explains the purpose and how-to for Decoction Mashing.
The wheat, honey, and chamomile was the focus for flavor and aroma which turned out to be easy on the pallet, but the attitude is all about the 8.6% ABV which keeps in line with the SoCal +ABV standards. The 2 oz. of Chamomile can be inserted a few different ways according to research on the web, I chose to use a hop sack at the 60 min. boil point. Expect a long maturation, I’m now into it for 3 months and will give it another 3 months, but the tasters are keeping me anxious.
Fermentation was vigorous, I used a primary carboy cap with a 3/8 hose to a water bottle bucket. Primary Fermentation: 5-7 days @ 55°-68° F, Secondary Fermentation: 1-4 weeks @ 40°-45° F.

Author:

KegOutlet

Boil Size: 17 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.75

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: 9/18/2015 3:28 PM

Notes:

Author:

Kjeller 5

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/3/2016 3:42 PM

Notes:

Author:

QuadConPana

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

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: 5/24/2016 11:34 PM

Notes: