Homebrew Beer Recipes | Page 2686 | Browse 320,000+ at Brewer's Friend

Author:

Ozarks Mountain Brewery

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/2/2017 11:48 PM

Notes: crash chill to near freezing, add 1 tsp of unflavored gelatin dissolved in a cup of hot distilled water per 5 gallons of beer, and let clear for 2-3 days before drinking, if you keg you can add this while carbing

Author:

mrwho1999

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.002

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: co2

Priming Amount: 14.1 psi

Creation Date: 5/12/2022 4:37 PM

Notes: Only using 1 yeast pack. Its SLIGHTLY underpitching. Probably not enough to boost ester production, but maybe.

Add DME 20 min to FO.

Gelatin, campden tabs, and potassium sorbate only needed if you want to make a shandy out of this.
The amounts for these 3 things are per gallon of beer that will combined with the lemonade.
2 days CC, gelatin to CC vessel, then another 2 days. Then, rack to keg, add lemonade, potassium sorbate, and campden tablets, then carb.

Author:

Pinetops

Boil Size: 5 Litres

Boil Time: 72

Boil Gravity: 1.067

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 2/13/2022 10:56 PM

Notes:

Author:

orniz

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.039

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: 9/28/2021 8:12 PM

Notes:

Author:

Boil Size: 25.92 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dme

Priming Amount: 128.3 g

Creation Date: 7/11/2021 10:26 PM

Notes:

Author:

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 23 ° C

Priming Method: dextrose

Priming Amount: 123.9 g

Creation Date: 3/24/2021 12:29 AM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/24/2020 2:16 PM

Notes: First dry hop is during fermentation
Second dry hop 5-7 days prior to kegging

Brewed April 2020:
OG - 1.064
FG - 1.015

Very good - very mild Hazy IPA with great aroma.

Author:

toti65bis

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: Corn Sugar

Priming Amount: 340

Creation Date: 8/25/2018 2:09 AM

Notes: Agregar una cucharadita de te de acido citrico al agua RO y controlar que el PH sea menor a 6 (5,8 ideal)

HACER SIEMPRE LAS MEDICIONES DE PH A 20 GRADOS CENTIGRADOS

Llevar 19 litros de agua filtrada a 79 grados y luego hacer el dough-in

controlar que el PH del empaste sea 5.2, si el PH es mas alto agregar ácido cítrico 1 cucharadita de te y volver a controlar si el PH es mas bajo agregar bicarbonato 2 cucharaditas y controlar nuevamente.

SI el el macerado baja de temperatura 2 grados, prender ornalla hasta Que vuelva a los 68 grados

pre-boil gravity = (post-boil gravity)*(post-boil volume)/(pre-boil volume)

1049 = ( 60* 19 )/ 23

Luego 19 litros de agua RO con PH menor a 6 llevarlos a 81 grados para posteriormente hacer el lavado de granos a 75 grados, llegando a una densidad de 1048

HACER SIEMPRE LAS MEDICIONES DE PH A 20 GRADOS CENTIGRADOS

En caso de llegar al volumen deseado pero la densidad mas baja , se deberá agregar azucar hasta alcanzar la densidad deseada, en caso que la densidad este por encima de la deseada se deberá agregar agua, por lo que es recomendable siempre tener un poco mas de agua preparada.

Agregar 3/4 de la miel faltando 10 minutos y medir la densidad de la mezcla a 20 grados, en caso de ser menor a 1060 agregar mas miel hasta 1060.

Se deberá humectar 11 gramos de levadura Safale 04

Author:

Yeasty Boy

Boil Size: 55 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: Forced

Priming Amount: N/A

Creation Date: 11/27/2017 3:07 AM

Notes:

Author:

Beeryard Tech

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: Forced CO2

Priming Amount: N/A

Creation Date: 11/16/2017 2:29 AM

Notes: Some mods that I made based on my mashing/sparge (and you guys have the water cooler mash tun that I was using back then). I bumped the base malt up to 9 lbs because I was not getting 78% eff on my mash and even his numbers for 78% didn't mesh with my brewing software. Go with about 9 lbs pale malt to get you in the OG range of 1.056. I fermented with White Labs 830 German Lager as Grady suggested at ale temps in the 68-72 dF range, Final beer was meh, ok I guess compared to the actual 1554.....mine was far too fruity & diacetyl. Notes that I took based on the finished beer kept the grain bill and hops the same, but changed the yeast to WLP029 German Ale/Kolsch with warm fermentation temp (68-74 dF). I don't stock that yeast, but can order it on a Monday and have it in store by Friday. You could probably have similar result with a dry yeast SD-23 if you can ferment it around 68-72 dF, I completely agree with Grady on fermenting with a lager yeast at ale fermentation temps. They produce a huge amount of diacetyl and off flavor by-products at those warm temps, but are masked/offset by the extreme peppery spice profile from the addition of Paradise Seeds. After sampling my version of this beer with Mike Dixon (national bjcp judge), I'm convinced that it could be made with WYeast 3463 Belgian Forbidden Fruit strain and fermented in the 70ish dF range as well.

What I get from the brewery (Grady Hull, asst brwmstr):
60% Pale malt, then carapils, munich, black and chocolate.
Mash at around 154° for 45m.
21 IBU's of Target for 35m, lager yeast fermented around 65ish.
He also commented on my recipe assumptions, which gave a few more hints.
I'm now thinking something like:

1555

Batch Size: 5.50 gal
Boil Volume: 7.33 gal
Boil Time: 75 min
Brewhouse Efficiency: 78.00 %
Actual Efficiency: 78.12 %

Ingredients Amount Item Type % or IBU
7 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 60.22 %
1 lbs 14.0 oz Munich II (Weyermann) (8.5 SRM) Grain 16.13 %
1 lbs 8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 12.90 %
12.0 oz Chocolate Malt (350.0 SRM) Grain 6.45 %
8.0 oz Black (Patent) Malt (500.0 SRM) Grain 4.30 %
0.75 oz Target [11.00 %] (35 min) Hops 21.9 IBU
2.0 oz Grains of Paradise 0 min
1 Pkgs German Lager (White Labs #WLP830) Yeast-Lager

Beer Profile Estimated Original Gravity: 1.058 SG (1.050-1.075 SG)
Estimated Final Gravity: 1.015 SG (1.010-1.022 SG)
Estimated Color: 34.9 SRM (30.0-40.0 SRM)
Bitterness: 21.9 IBU (35.0-75.0 IBU)
Estimated Alcohol by Volume: 5.61 % (5.00-7.00 %)

Mash Grain Weight: 11.63 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F Sparge Temperature: 168.0 F
Sparge Water: 4.14 gal
Name Description Step Temp Step Time
Mash In Add 14.53 qt of water at 168.9 F 154.0 F 45 min
Mash Out Add 5.81 qt of water at 209.8 F 168.0 F 10 min

Carbonation and Storage Carbonation Type: Kegged (Forced CO2)
Carbonation Volumes: 2.6 (2.3-2.9 vols)
Estimated Pressure: 14.4 PSI
Kegging Temperature: 42.0 F
Age for 2 weeks
Storage Temperature: 42.0 F

Author:

dannyj213

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/6/2015 3:24 PM

Notes:

Author:

ebboT

Boil Size: 11 Litres

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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/16/2017 3:43 PM

Notes: FG = 1.007 i slutet , vilket gav 6.56%

Author:

llvtt

Boil Size: 7 Gallons

Boil Time: 120

Boil Gravity: 1.046

Efficiency: 65

Mash Thickness: 1.4

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: 8/16/2017 6:10 AM

Notes: mash only 3oz of the roasted barley, so that pH is not too low.
steep the rest of the roasted barley after sparging

Author:

Matthew Dawes

Boil Size: 17 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 60

Mash Thickness: N/A

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: 2/14/2017 3:24 PM

Notes:

Author:

AussieNYCbrewer

Boil Size: 11.4 Litres

Boil Time: 60

Boil Gravity: 1.104

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: 12/8/2016 2:57 AM

Notes:

Author:

MRA

Boil Size: 3.25 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/7/2016 3:28 PM

Notes:

Author:

dkcollier@yahoo.com

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/18/2016 9:34 PM

Notes: ♦ BREW DATES: Last Update: 07.15.16 Steve 5GL
Date: Brew Day • 07-15-2016
Gravity End of Boil (OG) • 1.071
Gravity (FG) • 1.008 @ 8.5 ABV
Date: Pitch Yeast Day 07- 16-2016
Date: Dry Hop 07/31/2016 17:00
Date: Keg Day • _____________________
Drafted Who’s House • _______________

♦ SESSION NOTES: This one always comes out really good.

I did boil for 60 minutes
.5oz Horizon
.5oz Summit
.8oz Willamette should had been 30 minutes

♦ STANDARD BREWING NOTES:
♫Create 8 gallons sparge water. Bring to 154° strike temperature. Prime pump. Pump water through hose. Add tablespoon 5.2 pH balancer
♫Add 2 drops Fermcap before adding grain.
♫Add grain – Sparge at 154° for 90 minutes (Minimum 60) (One gallon loss during sparge process) Water burn rate: 1-1/2 gallon per hour.
♫Boil clean water for end of boil session adjustment. Adjust to 5.5 water line.
•Dark beers – Add x tablespoon Calcium Carbonate
•IPA beers – Add 5 tablespoon Gypsum for IPA

WAKE UP!!!!!!
15 minutes – Add immersion chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last

♦ Check to see if fermentation tank nozzle is pointed upwards

♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales

♦ The Decoction Method
All decoction mashes start with a single infusion step where hot water is added to the mash to start the mashing process. Typical temperatures for the first step vary. Multiple step decoctions are often used. Some examples of steps include:

♥ DRINKABILITY: What did you like about it. Sample Date:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Author:

Beamers Creek Brewery

Boil Size: 42.3 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 72

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: 4/6/2016 12:24 AM

Notes:

Author:

A

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 80

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: 1/5/2016 7:48 PM

Notes:
12/10/1015
OG 1.061

yeast slurry from sour powa
WLP568 Belgian Saison Yeast Blend
WLP653 Brettanomyces lambicus
WLP661 Pediococcus damnosus
WLP677 Lactobacillus delbrueckii

2/12/2016
-racked 4.5 gal onto 6lbs mango frozen, past. 180 3 min. no pelicle. medium body, mild acidity.
-reacked 5 gal to glass carboy, no fruit.

4/13/2016 dry hop 5 gal no fruit

4/22/16 keg all