Homebrew Beer Recipes | Page 2888 | Browse 315,000+ at Brewer's Friend

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.209

Efficiency: 70

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: 10/28/2017 3:06 AM

Notes:

Author:

Black Bird In Beer

Boil Size: 2178.6 Litres

Boil Time: 80

Boil Gravity: 1.102

Efficiency: 65

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 18 ° C

Priming Method: sucrose

Priming Amount: 7393.8 g

Creation Date: 9/28/2022 7:01 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 :
400kg de Pils + 75kg de Biscuit + 75kg Cara Munich III (=Caramel Munich) = 550kg
1400L eau ajustée avec Sulfate de calcium et le Chlorure de calcium et l'acide lactique (avec discernement de 100ml à 200ml)
Idéalement PH=5.6/5.7 (attention les malts brûlés sont dans le batch 2 donc ne pas être top acide sur batch 1)
Monopalier 80 à 90 mn / 72°C (test iode) / Mash out 10mn
1000L de rinçage 78 °C PH = 6 (je réduis par rapport à recette normale car tu vas réempâter dans ton liquide)

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
375kg de Pils + 75kg de Biscuit + 50kg CaraMunich III (Caramel Munich) + 25kg de Chocolat + 10kg de Brown (Caramel 240) + 5kg de Malt Black = 540kg
Vérification et ajustement du PH au besoin on vise PH=5.5/5.6
Monopalier 80 à 90 mn / 72°C (test iode) / Mash out 10mn
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.

Filtration* : possiblement un apport de balle de riz bio peut aider étant donné l'apport de malts très torréfiés voire brûlés qui donc n'ont aucun pouvoir filtrant. 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.

Ebullition / Houblonnage (80 à 90 mn) :
ajustement avec du sucre éventuellement selon la densité ou concentration via ébullition prolongée.

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 Nottingham soit 1.5 à 2kg
(2 x fois plus que pour bière à 5% !!!)

Température :
24h à 20°C (pour le lancement)
puis régulée à 18°C pendant 2 semaines (sur Nottingham on ne pousse pas trop la T° pour pas trop sortir de faux goûts)
puis 4 semaines de garde à 12°C
puis cold crash à 2°C pendant le temps nécessaire

Dosage CO2 :
le style donne 2.9g/L mini et 4.5g/L max, je partirai sur 3.5 à 4g/L comme pour Barley et Wheat Wine

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.066

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: 9/10/2022 12:03 PM

Notes:

Author:

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: 0.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: BrownSugar

Priming Amount: 97.2 g

Creation Date: 4/7/2022 5:46 PM

Notes:

Author:

Lee, Youngkyu

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.091

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 86.7 g

Creation Date: 12/5/2021 12:08 AM

Notes:

Author:

Wolf Pack Brewing

Boil Size: 63.08 Litres

Boil Time: 90

Boil Gravity: 1.067

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: 2.01 bar

Creation Date: 4/21/2021 7:35 PM

Notes: Based on Weldwerk Brewing's Juicy Bits NEIPA, Mujoose is super smooth and juicy.

It won a Gold and Best in Hazy IPA or NEIPA Class at the Christchurch Home Brewers Association Annual Jasecomp IPA Competition on the 27th March 2021, with a BJCP score of 49.5/50.

It won a Gold and Best in Class at the New Zealand Northern Region Amateur Winemakers and Brewers Association Regional Competition on the 10th October 2020, with a BJCP score of 46/50.

https://beerandbrewing.com/weldwerks-brewing-co-juicy-bits-new-england-style-ipa/

Mash at 149°F (65°C) for 60 minutes or until conversion is complete. Add half of the water salt additions to the mash and the rest at sparge. Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged.

Boil for 90 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule.

Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), add the first dry-hop addition. About 3 days later, drop temp to 14C and dump sediment, add the second dry-hop addition for another 3 days.
Cold crash to 1C and then dump sediment .
Package at 2.6 volumes of CO2 and consume fresh.

Author:

Roof Cactus Brewing

Boil Size: 6.31 Gallons

Boil Time: 90

Boil Gravity: 1.067

Efficiency: 67

Mash Thickness: 1.25

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: 12/7/2019 9:29 PM

Notes:

Author:

BrendanW

Boil Size: 21 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 60

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/27/2018 10:29 AM

Notes:

Author:

triethylborane

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 70

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/30/2018 3:07 AM

Notes: Ferm at 64f for two days, then ramp up ferm to 66-67f until krausen drops, then ferment at 70f for 2 weeks for two weeks to clean up. Consider rack to secondary for 2-3 weeks.

Author:

Dpkup

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 72

Mash Thickness: 1.25

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: 12/14/2017 1:42 PM

Notes: Single infusion mash: Achieve a target mash of 152°F (67°C). Hold for 45 minutes, then raise to mash-out temperature and begin lauter phase.
Collect enough wort to boil 6.5 gallons (24.6 liters) and boil for 60 minutes, following the hops and additions schedule. After the boil is complete, begin a whirlpool in the kettle and let the knockout hops rest in the hot wort for at least 30 minutes before chilling.
Chill the wort rapidly to 68°F (20°C). Ferment at 68°F (20°C) for one week. Cool to 55°F (13°C) to settle the yeast. Dump the yeast from the bottom of the fermentor or rack to a clean, sanitized vessel. Add the dry hops and let the beer sit for an additional four to seven days at 55–57°F (13°C).

Author:

keeper642

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.063

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: 4/3/2015 12:21 AM

Notes:

Author:

kmosand@gmail.com

Boil Size: 139 Litres

Boil Time: 85

Boil Gravity: 1.064

Efficiency: 64

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: 8/11/2017 1:24 PM

Notes: 155 grams US -05, Hydrated

Author:

Randy64

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.067

Efficiency: 74

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/22/2017 3:14 PM

Notes:

Author:

Brouwerij de Keijser

Boil Size: 7 Litres

Boil Time: 60

Boil Gravity: 1.024

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/21/2017 11:42 AM

Notes: https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=XSY3DBX

De Volgende Halte

Author:

subliminalfringe@yahoo.com

Boil Size: 14.9 Gallons

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 85

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/27/2017 4:56 PM

Notes: 0.9 m pitch rate

Author:

Luggen

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/1/2016 12:24 PM

Notes:

Author:

testingapril

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 70

Mash Thickness: 1.32

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: 12/2/2015 3:48 PM

Notes:

Author:

Bloody Rabbit Brewery

Boil Size: 63 Litres

Boil Time: 70

Boil Gravity: 1.062

Efficiency: 84

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: sukker

Priming Amount: 7.5

Creation Date: 10/26/2015 8:07 PM

Notes: Temp: Begynne på 19 grader og øke en grad hver dag til den er på 26 grader.

Kar1: 19L (tørrhumlet 02.12.15 SG 1007)
KAR2: 17L (tørrhumlet 02.12.15 SG 1007)
kar3: 16L
07.12:
2
19l flasket. 145gr sukker. 59 flasker. Gul kork. FG 1006.

Citra Saisoma Brett. 25l stukket om Glassballong med brett brux.SG 1007. 17.03.16. flasket 24l FG: 1000. 8gr pr liter. ABV: 9,8%
Rosa korker (småflasker/0,25). Gullkork 0,375.

Author:

Basin SandS

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/17/2015 1:38 PM

Notes:

Author:

Brew Lab

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

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: 4/4/2015 1:52 PM

Notes: