Homebrew Beer Recipes | Page 2990 | Browse 315,000+ at Brewer's Friend

Author:

Mordramelch

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: Sugar

Priming Amount: 6g/l

Creation Date: 5/23/2015 9:42 AM

Notes:

Author:

ScoobydoobyBrew

Boil Size: 25.48 Litres

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 70

Mash Thickness: 2.5

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: 3/25/2023 10:28 AM

Notes:

Author:

nkgarfield

Boil Size: 5.7 Gallons

Boil Time: 120

Boil Gravity: 1.063

Efficiency: 70

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/22/2022 11:31 AM

Notes:

Author:

Boil Size: 3.84 Gallons

Boil Time: 75

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 10/25/2021 2:10 PM

Notes:

Author:

piratenumber7

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.112

Efficiency: 75

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 48.2 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/14/2021 6:04 PM

Notes: Brewed with Ana, and Nancy

Yeast Pitch Rate:
Units:
Sugar Scale:
Wort Gravity (OG):
1.049
(1.xxx)
Wort Volume:
5.5
(Gallons)
Target Pitch Rate:
(million cells / ml / degree plato)
Yeast Type:
Dry Yeast Amount:
11
(grams)
Cell Density:
10
(billion cells / gram) cell count estimates

Cells Available:
110 billion cells
Pitch Rate As-Is:
0.43M cells / mL / °P
Target Pitch Rate Cells:
443 billion cells
Difference:
-333 billion cells

Needs starter (see below), or more yeast.

Part 2: Make a starter if required, supports up to 3 step-ups.
Yeast Starter - Up To 3 Step-Ups:
Starting Yeast Count:
110
(Billion Cells)
Enter the number of cells you are starting with, or click the 'grab from above' button if you set up your yeast in the previous section.
Starter - Step 1:
Starter Size (L) Gravity (1.xxx) Growth Model and Aeration

3

1.036

DME Required:
10.9 oz, 308.1 g
Growth Rate:
1.4
Intial Cells Per Extract (B/g): 0.36
Ending Cell Count:
541 billion cells
Resulting Pitch Rate:
2.14M cells / mL / °P
Starter meets desired pitching rate!

Priming Calculator:
Units:
Amount Being Packaged:
12.0
(Gallons)
Volumes of CO2:
2.0
(see table below)
Temperature of Beer:
68
(F) (see below *)

CO2 in Beer:
0.86 volumes
Priming Sugar Options:
Table Sugar: 7.3 oz.
Corn Sugar: 8.0 oz.
DME: 10.7 oz.
(Use one of the above options)
Carbonation Guidelines by Style
British Style Ales 1.5 - 2.0 volumes
Belgian Ales 1.9 - 2.4 volumes
American Ales and Lager 2.2 - 2.7 volumes
Fruit Lambic 3.0 - 4.5 volumes
Porter, Stout 1.7 - 2.3 volumes
European Lagers 2.2 - 2.7 volumes
Lambic 2.4 - 2.8 volumes
German Wheat Beer 3.3 - 4.5 volumes

Author:

instafist

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 86

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: 6/3/2021 9:18 PM

Notes:

Author:

RustyBarrelHomebrewing

Boil Size: 7 Gallons

Boil Time: 120

Boil Gravity: 1.062

Efficiency: 65

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: 11/16/2020 4:12 AM

Notes: ===========================
11/15/2020
about to rebrew this this week. this recipe is a snapshot of nighttrain 4 from 2019. making adjustments :
* changing millenium bittering addition back to chinook
* adding a little acid malt for mash ph
* changing to 120 minute boil to try to boost efficiency and maltiness. will collect full 7 gals wort, lose some in trub, and try to get down to 5 in fermenter (was tempted to go 7.5/5.5 but will have to add a lot more malt / DME to maintain below calculated numbers for that extra half gallon. if we are slightly under volume with target OG then that is ok for this being a big beer.
* currently im showing 65% efficiency and 89% attenuation for 10.3%. that seems like best case. im guessing it will end up at like 59% efficiency or worse, at which point we can add some DME. take gravity reading at preboil and flameout and make the adjustments then.

eff. -> DME -> OG -> abv
65 -> none -> 1087 -> 10.11
60 -> 0.75lb -> 1086 -> 10.06
55 -> 1.50lb -> 1086 -> 10.06
50 -> 2.00lb -> 1085 -> 9.98

===========================
11/13/2019
i did not take an OG reading on brew day smh. at 69% eff this calculator has it at 1.093, (which is likely what it was, but....with measured FG of 1.010 that makes this brew over 11% which is hard to believe. (especially since i just brewed the mona lisa stout aiming for a high OG with a ton of grain and came out only at 1.080 something at 65% eff). so for historical purposes (and because i have to present this beer to the homebrew club) i am going to heir on the side of plausibility and knock the recipe efficiency down to 65%, clocking it in at 1.088 and 10.3%abv. NEXT TIME i would brew it the exact same, just take better notes!

btw i just bottled the carbonated beer last night, only a couple days on the oak cubes (amounts below), it seems perfect!

===========================
11/6/2019
so i need to have this bottled and ready for distro in a week, so i wont be able to do the 18 days plan. i think i am just going to go heavy on the oak for 5ish days. according to below 1.5oz oak for 2.5 gallons so 3 oz for 5 gallons so lets go 6 oz for this batch (update - put it in plastic pitcher and added 6oz cognac to cover it). realistically i will put the cognac on right now and let it sit for 24 hours then move the oak cubes to the secondary (not the leftover cognac). hope this works. its going to the homebrew advent calendar.

===========================
10/3/2019
Planning to rebrew this soon, with better notes :-)
original clone recipe : https://www.homebrewtalk.com/forum/threads/arrogant-bastard-clone.71867/

for this revised recipe, axing the DME and pumping the base malt to get to 8%. night train 2 recipe was also missing aromatic malt.

i have from homebrew journal that in 2017 i planned for 1 oz cognac per gallon (that batch i oaked only half the batch so it was a total of 2-2 ½ ounces and 1 or 1.5 oz oak cubes). Version 1 oaked for 18 days so ideally i would try for at least that long

===========================
Original recipe suggests pacman yeast aka Wyeast 1764. not sure what i used previously. if that not available can use 1056.

anticipating getting a giant sack of grain so we'll try truly all grain. this will probably be the most grain ive used, hope it works/fits. otherwise DME substitute is fine....

Author:

Lupulus_Luke

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.066

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: 5/28/2019 12:04 AM

Notes: 12.5 cal chloride
5 gypsum

Author:

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.095

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 2.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/26/2018 11:02 PM

Notes:

Author:

CottonClub

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: 1.081

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/4/2017 9:02 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:

lelelobo

Boil Size: 35 Litres

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 75

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/29/2016 4:29 PM

Notes:

Author:

Steinar Haug

Boil Size: 32 Litres

Boil Time: 90

Boil Gravity: 1.067

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/1/2015 7:47 PM

Notes:

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:

8^bit Homebrew

Boil Size: 35 Litres

Boil Time: 60

Boil Gravity: 1.027

Efficiency: 63

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 24 ° C

Priming Method: dextrose

Priming Amount: 347.9 g

Creation Date: 2/9/2020 10:45 PM

Notes: Estimated yeild for beetroot as 10% carbs (https://en.wikipedia.org/wiki/Beetroot) so 10% PPG of sucrose @ 46PPG ~= 5PPG.

Add in mash and after primary to maximise flavour impact.

Coriander and pepper also to accentuate.

TYB Saison Brett Blend is light and citrusy, hopefully will complement.

Author:

rangeley

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.025

Efficiency: 75

Mash Thickness: 1.35

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: 12/26/2016 7:27 PM

Notes: Brewed for 10 gal in the fermentors - Split 6gals with Omega - Bring the funk - used two fresh packs - fermentation moved within 24 hours.
Kept at 68 - then moved it up to 72 - then it took itself up to 79. cooled down to 70.

Put 4 gals in with Sac ( Brett trois) - two older vials - grew it up on stir plate for 24 hours - Lagged for 24 hours - I heated it up from 65 to 72 - moved from there. keeping around 72.

forgot yeast nutirent and whirlflock - hop blocker tipped and lots of hop trub in the fermentors.

At mash - PH was a little low - 5.02 - added 1/2 tsp of baking soda = took up to 5.26 - evened out at 5.22.

Author:

JohnnyAH

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.027

Efficiency: 18

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/17/2015 10:08 PM

Notes: See 140 Shilling for Gyle 1. All malt is secondary mash apart from the CaraMunch.

Author:

Cabochons nanobrasseurs

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: MapleSyrup

Priming Amount: 97.1 g

Creation Date: 4/2/2022 4:37 PM

Notes: 3 gal.

Source: https://www.homebrewersassociation.org/homebrew-recipe/lov-ly-bunch-coconuts/?fbclid=IwAR2IfP5BrUFSxW3_NKNUFpeaLMcaIyC9A8CRXJg3P7-T_eaYxo5m4YKAhXk

Ajout de 59 ml d'extrait de vanille pur (marque Watkins) juste avant l'embouteillage.

Author:

TysonRoad

Boil Size: 6 Gallons

Boil Time: N/A

Boil Gravity: 1.028

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/26/2015 9:12 PM

Notes:

Author:

Tassie Pete

Boil Size: 26 Litres

Boil Time: 90

Boil Gravity: 1.031

Efficiency: 80

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 12 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/6/2023 9:57 AM

Notes: