Homebrew Beer Recipes | Page 2777 | Browse 300,000+ at Brewer's Friend

Author:

JustinAVL

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 1.5

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: 12/26/2017 12:26 PM

Notes:

Author:

janih

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 65

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: 0.52 bar

Creation Date: 1/2/2021 4:46 PM

Notes:

Author:

pänel brewery

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 81

Mash Thickness: 4

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: 8/25/2020 2:23 PM

Notes:

Author:

Doug Brews

Boil Size: 14 Gallons

Boil Time: 90

Boil Gravity: 1.045

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: 4/26/2020 10:58 PM

Notes:

Author:

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: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/14/2019 12:30 AM

Notes: lemon flesh and blood orange juice in secondary
lemon and orange zest at 5 min.

Author:

utahpete

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/11/2019 5:55 PM

Notes: 031119
5 Gal RO H2O
Mash at 142.F for 60 minutes
Sparge with 1.5 Gallons of 150.F H2O
Boil following schedule ,
Cool with immersion chiller

OG 1.060 (Herculometer)
1.065 15.5 Refractometer
Pitch yeast and yeast nutrient and Ultra-ferm .

031919
SG .998-1.00
Racked to Keg
Added .75 Gal distilled H2O to keg and added dry hops,
4.5-4.75 Gals approx.
Force carbing at 30 psi

Author:

Genus Brewing

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/3/2018 6:12 PM

Notes:

Author:

Kaarlo

Boil Size: 21.5 Litres

Boil Time: 30

Boil Gravity: 1.044

Efficiency: 82

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: 4/18/2018 5:20 AM

Notes:

Author:

wvoutdoorsman1976

Boil Size: 3.75 Gallons

Boil Time: 60

Boil Gravity: 1.121

Efficiency: 35

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: 3/3/2018 6:09 PM

Notes:

Author:

Boil Size: 235 Litres

Boil Time: 75

Boil Gravity: 1.058

Efficiency: 75

Mash Thickness: 2.5

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: 2/17/2018 1:22 PM

Notes:

Author:

Brad Sullivan

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 100

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: 11/3/2011 4:37 AM

Notes:

Author:

Gulating Tromsø

Boil Size: 60 Litres

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 75

Mash Thickness: 3

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: 9/19/2017 8:02 AM

Notes:

Author:

Foxtail Brewery

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

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: 9/15/2017 1:17 PM

Notes: Brew Instructions below

FIRST BREW
Had bad efficiency - attempted a stove-top mash, regularly had the water temperature go over 180 degrees. Ended up with about a 28% efficiency (Starting OG of 1.044).

The taste of the beer itself was fantastic, though. The head was amazing, with a great retention.

Add Flaked Grain with the orange peel and coriander seed
Add 2lb Honey during final 10minutes

SECOND BREW
02/03/19
Started second brew. Lost about 1lb of crushed grain in transport from my local homebrew store, and used 3lb honey instead of 2lb. OG read at 1.067 after temperature correction. I also changed the type to a Bier de Garde to closer match the style to the beer. Though I believe it would technically be a belgian doppelbock, I'm not quite sure if that exists. For now I'll call it a Belgian Specialty. I also didn't realize you're not supposed to boil the flake, so I changed those late additions to be used with the mash.

60 min boil

COLLECT THE STRIKE WATER.

You will need 1.3 quarts of water for
every pound of grain to be mashed.

HEAT THE STRIKE WATER TO 175° F.

Pour the heated water into the mash tun. Slowly add the grist (crushed grain) to the water in the mash tun. If you are using flake, be sure to add some rice hulls for proper drainage, or to steep the flaked grains, as they will cause the mash to become mushy and clog filtration. Stir well to prevent clumping. The temperature should stabilize at 154° F. Hot or cold water can be added to correct the temperature, but a 5° variation is fine. DO NOT EXCEED 168° F DURING THIS STEP, or you may destroy the enzymes needed for starch conversion.

REST AT THIS TEMPERATURE FOR 60 MINUTES.
During this saccharification rest, malt enzymes convert the grain’s starch into to fermentable sugars.

WHILE THE MASH IS RESTING, COLLECT SPARGE WATER.

You will need 1/2 gallon of sparge water per pound of dry grist in the recipe. Heat the sparge water to 175° F.

MASH-OUT BY RAISING THE TEMPERATURE TO 168-170° F.

Add very hot (200° F) water to the mash, stirring constantly. Do not allow the mash temperature to exceed 170° F as hot temperatures can leach harsh tasting tannins from the grain.
REST AT THIS TEMPERATURE FOR 5-15 MINUTES.

- NOTE - The main benefit of mashing-out is to raise the temperature of the mash in preparation for sparging, or the rinsing of sugars out of the mash. If the temperature of the mash gets too cold, the sugars will gum up making it exceedingly difficult for water to flow through the grain bed. Mashing-out also destroys the enzymes in the mash, preventing any additional starch conversion.

Move water to the sparge water tank and continue with the procedure for sparging given below.

RECIRCULATE!

The initial runoff from the lauter tun is cloudy and filled with draff - small solid grain particles. The runoff should be clarified by recirculating the runoff through the grain in the lauter tun. To recirculate, open the valve on the lauter tun slightly and collect the runoff in an intermediate vessel(s) – two 1 quart measuring cups or pitchers work well. Fill one vessel and pour it gently down the side of the lauter tun. While you are pouring the wort back into the lauter tun fill the other vessel. Switch back and forth, filling and dumping, until the wort appears clear. At this point the wort can be drained into the boiling kettle. Make sure you keep the grain bed wet during the recirculation. Usually, after 5-15 minutes of recirculation, clarity
improves dramatically.

SPARGING.

Open the valve on the sparge water tank to gently disperse
the 170° F sparge water over the top of the grain bed. As in recirculating, do not allow the grain bed to go dry until sparging is complete. Avoid sparge water temperatures in excess of 175° F, as this promotes the extraction of tannins from the grain and leads to a harsh, astringent flavor in the finished beer. Stop sparging once you have collected an adequate amount of wort, or when the runoff reaches your target specific gravity.

MOVE THE KETTLE TO A BURNER.

When the sparge is finished and the wort collected, (it’s very heavy and hot - be careful!) move the kettle and proceed with the boil. Clean the mash/lauter tun and thoroughly rinse it with hot water; store components dry to keep them ready for the next brewing day!

Allow Fermenation. With the yeast I use, which is safbrew WB-06, you only need to sprinkle the dry yeast on the top of the wort. Do your thing, though.

Add in 8 oz honey for carbonation (Heat honey for easy pour)
Bottle, enjoy in 2-3 weeks

Author:

Tom R

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.065

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/9/2017 12:18 PM

Notes: Original recipe calls for a 'heaping' teaspoon of the spices added to the boil, for a 10 gallon batch.

Spread the pumpkin on a baking sheet, and bake for 30 minutes @ 350 degrees.

Ferment for 3 weeks @ 70 degrees

Author:

kerbonaut

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/29/2017 10:35 PM

Notes: Lager for at least 1 month after primary fermentation.

Make a 1.5L yeast starter with 151g Pilsen Light DME, for a gravity of ~1.037

Author:

psyce

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/18/2017 1:50 AM

Notes:

Author:

amcclain

Boil Size: 130 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 85

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: 12/29/2016 9:37 PM

Notes: Pitch 15 packs of Abbey Yeast
Pitch and ferment @ 65F for two days then allow to Free rise.

Add candi syrup with 5 min to go in boil

Author:

mochaporter

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 75

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/5/2016 9:53 AM

Notes:

Author:

dtwhite

Boil Size: 9.5 Gallons

Boil Time: 90

Boil Gravity: 1.047

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: 6/3/2016 12:46 AM

Notes: save 1/4 of starter (200B cells)
dropped magnet in starter, so if it's infected, that may be why
fermented way too hot - slowly dropped from 75 to 70 in first 10 hours of fermenting, so if it tastes like acetaldehyde and diacetyl, that may be why