Homebrew Beer Recipes | Page 2875 | Browse 325,000+ at Brewer's Friend

Author:

jimmiphalan

Boil Size: 21.6 Gallons

Boil Time: 60

Boil Gravity: 1.158

Efficiency: 70

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: 5/21/2020 10:28 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.068

Efficiency: 80

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: 12.13 psi

Creation Date: 9/28/2023 4:02 PM

Notes:

Author:

Andy142

Boil Size: 21.23 Gallons

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 65

Mash Thickness: 1.25

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: 11/11/2022 1:46 PM

Notes:

Author:

Black Bird In Beer

Boil Size: 2178.93 Litres

Boil Time: 80

Boil Gravity: 1.11

Efficiency: 65

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: 7393.8 g

Creation Date: 9/27/2022 9:45 AM

Notes: Empâtage en deux temps
Attention j'ai volontairement baissé l'efficacité de ta SDB à 65% car tu n'atteindras pas les 80% avec un double empâtage.
C'est une variable d'ajustement. Il faudra en fonction de tes mesures adapter cette valeur (le volume de rinçage et le sucre à l'ébullition te permettent d'ajuster au besoin)

Premier temps :
250kg de Pils + 250kg de Malt de Blé + 50kg Carapils = 550kg
1400L eau ajustée avec Sulfate de calcium et le Chlorure de calcium et l'acide lactique
Idéalement PH=5.5/5.6
Monopalier 80 à 90 mn / 70°C (test iode)
1000L de rinçage 78 °C PH = 6 (je réduis par rapport à recette normale car tu vas réempâter dans ton liquide)

Filtration* : possiblement un apport de balle de riz bio peut aider étant donné le ratio de blé dans la recette. On homogénéise (avec agitateur) 20 à 25kg d'écorce de riz dans la maiche transférée dans la cuve filtre, on laisse poser puis on commence la filtration. L'écorce riz va expanser le gâteau pour faciliter la filtration.

Deuxième temps :
On réempâte dans le premier moût (suite à filtration et rinçage) en étant plus large sur le volume initial pour gagner un peu en efficacité car tu n’empâtes pas avec de l’eau mais avec un moût haute densité
250kg de Pils + 250kg de Malt de Blé + 25kg Carapils + 25kg CaraMunich III (Caramel Munich) = 550kg
Vérification et ajustement du PH au besoin on vise PH=5.5/5.6
Monopalier 80 à 90mn (à adapter selon test iode) / 70°C
900/1000L de rinçage 78 °C PH = 6
Ajustement du volume de rinçage en fonction de la quantité de liquide en cuve d'ébullition mais attention ébullition longue donc pas mal d'évaporation.

Idem pour Filtration*

Ebullition / Houblonnage (80 à 90 mn) :
on ajoute les 25kg de sucre ou moins selon la densité (variable d'ajustement)

Refroidissement 20°C

Fermentation (faire test atténuation limite !)
Ne pas trop remplir le fermenteur Ca va fermenter fort !
Levure : 0.75g à 1g/L de BRY97 soit 1.5 à 2kg
(2 x fois plus que pour bière à 5% !!!)
Température :
régulée à 20°C pendant 1 semaine
puis 18°C pendant 10 jours
puis 4 semaines de garde à 12°C
puis cold crash à 2°C pendant le temps nécessaire

Dosage CO2 :
le style donne 2.6g/L mini et 4.5g/L max, je partirai sur 3.5 à 4g/L

Author:

Mufasa's Brewing

Boil Size: 7.36 Gallons

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 75

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: 12/2/2021 5:44 PM

Notes:

Author:

Boil Size: 85.5 Litres

Boil Time: 90

Boil Gravity: 1.08

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: sucrose

Priming Amount: 179.6 g

Creation Date: 8/5/2021 9:13 PM

Notes:

Author:

cncdude7777

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.078

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: corn sugar

Priming Amount: 3.50 oz.

Creation Date: 3/18/2016 12:56 AM

Notes: Soak oak cubes in perfered bourbon for one week (at least)
Soak vanillia beans in vodka for one week (at least)
Brew Kona Coffee with 8oz of boiling water and save
If you want a thicker stout mash at 158 degrees and calculate how much extra sugar you will need to put in

Put all secondary ingredents in for one month then rack off to new secondary and let age one month

Author:

otrum

Boil Size: 6.9 Gallons

Boil Time: 90

Boil Gravity: 1.061

Efficiency: 72

Mash Thickness: 0.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: 3 oz

Creation Date: 10/30/2019 12:26 AM

Notes:

Author:

ragingmoon

Boil Size: 16.25 Gallons

Boil Time: 60

Boil Gravity: 1.086

Efficiency: 75

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/30/2019 11:43 AM

Notes: -1st Step Yeast Starter/Stir Plate 1.5L, 154g light DME, White Labs WLP028, 425 billion cells needed, 300 billion cells starter
-2nd Step Yeast Starter/Stir Plate 1.5L, 154g light DME, White Labs WLP028, 425 billion cells needed, 458 billion cells starter

-2 weeks in primary
-8 to12 weeks in secondary

Author:

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.079

Efficiency: 65

Mash Thickness: 1.8

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: 2/8/2018 7:00 PM

Notes: OG 1.08 FG 1.017, alk 8.5 vol%
Sugar 1.5 g/bottle

Author:

Kohnke1

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.08

Efficiency: 65

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: 4/23/2017 4:06 PM

Notes:

Author:

aFewSandwichesShort

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.164

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: 3/13/2017 3:41 AM

Notes:

Author:

Dan Keeler

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.08

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/25/2016 5:47 PM

Notes:

Author:

prup72@gmail.com

Boil Size: 30 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 80

Mash Thickness: 1.2

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: 6/30/2016 2:08 AM

Notes:

Author:

Fleeulrich

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 53.5

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/1/2018 11:45 PM

Notes:

Author:

Brouwerij de Keijser

Boil Size: 12 Litres

Boil Time: 150

Boil Gravity: 1.019

Efficiency: 70

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: 9/1/2020 11:34 AM

Notes:

Author:

Johnny J Pars

Boil Size: 28 Gallons

Boil Time: 60

Boil Gravity: 1.029

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: 2/7/2021 3:38 PM

Notes:

Author:

Lumber

Boil Size: 45 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 97

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/3/2018 1:34 AM

Notes:

Author:

Antmaniac

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 76

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 2.4 oz

Creation Date: 1/11/2022 8:32 PM

Notes: Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.036
FG: 1.008
IBUs: 20
ABV: 3.7%

MALT/GRAIN BILL
5.5 lb (2.5 kg) Maris Otter
8 oz (227 g) chocolate malt
5.2 oz (147 g) crystal 60L
5.2 oz (147 g) crystal 150L

HOPS SCHEDULE
0.45 oz (13 g) Progress at 60 minutes [11 IBUs]
1.4 oz (40 g) Progress at 5 minutes [7 IBUs]
0.4 oz (11 g) First Gold at 5 minutes [2 IBUs]

YEAST
Imperial A09 Pub or Wyeast 1968 London ESB

DIRECTIONS
Mill the grains and mash at 152°F (67°C) for 60 minutes. Vorlauf until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort—or more, depending on your evaporation rate. Boil for 60 minutes, adding hops according to the schedule. Chill to 68°F (20°C), aerate well, and pitch the yeast. Ferment completely, allowing the temperature to free rise as high as 80°F (27°C). For 5 gallons (19 liters) of wort, prime with 2.4 oz (68 g) of dextrose and rack into cask or bottles. Condition warm or at cellar temperature for 14 days. Optionally, add isinglass before tapping and serving.

BREWER’S NOTES
Clarity: Isinglass or other finings are optional in this case since this is a dark beer.

Priming: Instead of priming, you can rack into a cask when the beer is about 0.25–0.5°P from final gravity (i.e., at 1.009–1.010), but this really depends on the accuracy of your process. For homebrewing purposes, fermenting completely and priming is more reliable.

Carbonation: For cask, we are looking for 1.7–1.9 volumes of CO2, although for bottle conditioning we like to go a bit higher, to 2.0–2.2 volumes. Some breweries go a lot lower with cask (CAMRA—Campaign for Real Ale—recommends 1.1 volumes), although here in the United States, most other breweries seem to go way too high, in my experience. It’s really hard to pour through a beer engine any higher than 1.9, although venting allows some wiggle room. Carbonate to taste!

Brewday notes
1. Used 120 crystal as no 150. Also used Lalbrew premium series English style London yeast (dry)as no A09.

Rest of brew day followed schedule. Sparged with 1 gallon of 153 degree water giving me 6.5 gallons pre boil. Put 4.75 gallons into fermenter. Chilled to 68 and OG was 1037 via refractometer, which was higher efficiency than standard.

Gravity after 5 days was only 1020. Still 1020 after 7 days, so made a yeast started with a packet of Safe-05 and added that after 16 hours (2 liters of water, 4 oz DME).

Good yeast activity from second pitch but after 4 more days gravity was still only 1015. Decided to keg anyways with 3 oz corn sugar. Total of 12 days in fermenter.

After 3 weeks in the brown keg it’s drinking beautifully. Clear, lots of head, lightly roasted notes, smooth. Gravity still at 1015.