Homebrew Beer Recipes | Page 2909 | Browse 320,000+ at Brewer's Friend

Author:

Boil Size: 14 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 60

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/24/2016 6:21 PM

Notes:

Author:

Hefetrub

Boil Size: 6.96 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: co2

Priming Amount: 14.26 psi

Creation Date: 10/22/2024 5:49 PM

Notes: Cocoa nibs and vanilla bean were steeped in vodka while the beer was fermenting. This tincture steeped 7 days then added to the fermenter. I let this meld for an additional 7 days then transferred to keg.

The chocolate and vanilla were present on the nose and taste however not as powerful as I was looking for.

The IBU's seemed a bit much when the beer was young but mellowed out over time to a perfect level.

It lacked bitterness of black patent malt.

This beer was very enjoyable especially after week 6.

Next time the tincture will steep in the fermenter for two weeks instead of one and I will add black patent malt to the recipe. Also beer should be left develop for at least 6 weeks before tapping.

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:

Olive Street Brews and Meads

Boil Size: 7.57 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: co2

Priming Amount: 9.72 psi

Creation Date: 3/8/2022 5:04 PM

Notes: Adjust IBU to 27 depending on your AA% in your hops

Author:

Wolf Pack Brewing

Boil Size: 30.5 Litres

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 1.64 bar

Creation Date: 6/1/2020 11:34 PM

Notes:

Author:

Flying Weasels Home Brewery

Boil Size: 35.5 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 60

Mash Thickness: 2.5

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: 2/25/2018 4:04 PM

Notes: Yeast
Safale S-04 English Ale. No need to aerate with the dry yeast. FG usually comes in around 1.014, but has ranged from 1.013 to 1.018 over the years (not always with the current yeast).
Used Safale US-05 for JUICY 16.

Malt
Use a mix of pale ale malt, munich malt and vienna malt. No acid malt. Leave it out, but be ready to adjust if pH ends up too high.
Try Golden Promise next time! Just to see if you like it. I used the local craft malt for JUICY 16.

Small amounts of any of the following should also be included:
Rye malt: 250g
Cara-rye: I've tried it once but I'm still not sure what it gives to the brew. However there 100g in FOOL 13 so I'm keeping it that way.
Smoked malt: has become essential! Minimum 100g. Has gradually crept to 250g. Seems about right.

Mash

Dough in when HLT = 170F, expect to hit about 155F or so, let stand for an hour, dropping gradually, then conduct normal mash-out.

====
Hops

BF reported values:
IBU: 118
AAU: 44 [ounces * AA%, so this is 4 ounces @ 11 AA for 60 min]

Here's my advice from the 2019 Planner: "Generally boil first hop for about 70 minutes, and drop in about 20 aa pts worth of something for 30 minutes. No finishing hop. Dry hop at least an ounce of something nice per keg. Don’t leave it in contact with the beer for more than a week."

The Challenger/Sovereign hops were great. I've used various hops but I'm looking for an English-feeling ale, so it makes sense to use traddish English hops.

Author:

Et Kleint Bryggeri

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 68

Mash Thickness: N/A

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: 11/8/2017 12:37 PM

Notes: The citra for dry hopping, is Hop Burst bags with hop oil.

I have used Whirlfloc, Clarity Ferm, Beer Finings and 3 day Cold Crash.

Author:

russcparker

Boil Size: 10.5 Gallons

Boil Time: 120

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 1.33

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: 7/11/2016 3:22 PM

Notes:

Author:

Arvie

Boil Size: 14 Gallons

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 65

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/9/2016 1:15 AM

Notes:

Author:

Travelsbyfire

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 65

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: 5/28/2016 5:26 PM

Notes:

Author:

Darren Hsu

Boil Size: 12 Litres

Boil Time: 50

Boil Gravity: 1.071

Efficiency: 65

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/4/2014 4:19 PM

Notes:

Author:

Vestsio Køståms

Boil Size: 57 Litres

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 2.8

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: 7/12/2015 9:47 AM

Notes: Mash:
62 °C, 20 min.
68 °C, 20 min.
77 °C, 5 min.

Author:

RobO

Boil Size: 3.7 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/3/2015 3:33 PM

Notes: http://www.homebrewtalk.com/showthread.php?t=532825

Author:

Boil Size: 490 Litres

Boil Time: 60

Boil Gravity: 1.04

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: 6/11/2015 1:27 PM

Notes:

Author:

Unijoe

Boil Size: 11 Gallons

Boil Time: 60

Boil Gravity: 13

Efficiency: 75

Mash Thickness: 1.33

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/30/2015 9:12 PM

Notes:

Author:

frofro

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/27/2015 6:13 PM

Notes: The idea behind this recipe is to make a concentrated beer, then divide the results of the beer into 2 separate 5 gallon pails and top up with approx 2.5-3 Gallons of water each and then ferment.

It is possible to add 2 different yeasts, 1 per batch.

Results will roughly equal 2 4.5% beers.

Also when chilling bring down to only 85-87 Degrees F as when you add cold water it drops the temps. Updated mar 23 2016

Author:

ralbert856

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

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: 4/5/2015 3:33 PM

Notes:

Author:

Oazifirkin

Boil Size: 40 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 65

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/8/2015 5:39 PM

Notes:

Author:

Boil Size: 28.4 Litres

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/29/2015 11:56 AM

Notes:

Author:

brownieor

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/16/2015 8:51 PM

Notes: 3.28 gallons of mash water @ 171 degrees
1.25 of boiling for mash out
3.35 for batch sparge at 181 degrees