Homebrew Beer Recipes | Page 3011 | Browse 305,000+ at Brewer's Friend

Author:

FPMBomb

Boil Size: 2.67 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/3/2017 1:11 PM

Notes:

Author:

ktdumont

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 62

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 90 ° F

Priming Method: co2

Priming Amount: 23.72 psi

Creation Date: 8/5/2022 11:54 AM

Notes: - Ultraflo Max - https://biosolutions.novozymes.com/sites/default/files/inline-files/Efficient%20wort%20separation%20and%20beer%20filtration%20-%20Ultraflo%20Max.pdf

- Survivable Compounds - https://cryopopblend.com/wp-content/uploads/2021/10/Survivable-Compounds-Poster.pdf

- Champlain Valley Hops - https://www.champlainvalleyhops.com/store/hop-pellets

Author:

Boil Size: 5 Litres

Boil Time: 30

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/6/2022 1:49 PM

Notes:

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 63 ° F

Priming Method: co2

Priming Amount: 10.51 psi

Creation Date: 1/28/2022 5:56 PM

Notes:

Author:

Roget

Boil Size: 38 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/19/2021 6:23 PM

Notes: 1.5L Starter

Eff down from 78 to 74
Added 300g DME
29.5L add all starter 31L into Fermenter 1.042/4.3%

Yeast Att down to 70% FG1.012/3.98%

Author:

Sammerritt44

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 10/22/2020 10:46 PM

Notes: Transfer onto blood orange puree (Vitner's Harvest puree - 1 can = 3lb 1 oz) for secondary after primary fermentation has slowed (~5 days). Ferment another 3-6 days on puree, until FG and desired flavor is reached.

Author:

SchuBrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 8.9

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/2/2019 2:48 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 30

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/30/2018 3:07 AM

Notes:

Author:

Olvesen

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 37 ° C

Priming Method: bottle

Priming Amount: N/A

Creation Date: 8/23/2018 7:46 AM

Notes:

Author:

JimFisher

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/7/2018 4:22 PM

Notes:

Author:

El Sabana Brewery

Boil Size: 21 Litres

Boil Time: 90

Boil Gravity: 1.061

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/30/2017 1:29 PM

Notes: Chill to 17c, pitch yeast, and allow to raise to 27c over the course of 5 days. If unable to raise this high, raise as high as possible.
Ferment at 27c for 2 weeks. Then cold crash and lager at 0c for 3 weeks before bottling in Belgian bottles or kegging.

2 Packs of https://www.yesyeast.com/products/yes-yeast-ba-001

Author:

Stupid Dog Brewery

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: 5 oz

Creation Date: 10/6/2017 6:30 PM

Notes: My OG came in quite a bit higher than the calculator predicted. I assume because I let the mash work for 60 minutes vice 30, like I originally planned. (I screwed up). Didn't really want the ABV so high. Will update after fermentation is done and I have a FG.

UPDATE: So the ABV came in at 8.01. This beer didn't make it very long in the keg. It was incredible. After a few of my friends got a taste, it was history after two weeks.
I will definitely brew this again, however i will decrease the 2 Row by 2 lbs and the honey by 1 lb and will decrease the Amarillo by .25 oz at the 40 minute add. You can taste the honey, but was a little bit overwhelmed by the hops.

Author:

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/29/2017 1:43 AM

Notes:

Author:

Jeremiah White

Boil Size: 8.9 Gallons

Boil Time: 120

Boil Gravity: 1.042

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/6/2017 12:59 AM

Notes:

Author:

brendonwbrown

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/30/2016 1:00 PM

Notes:

Author:

meatball

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.03

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/8/2015 8:16 PM

Notes:

Author:

DAS

Boil Size: 6.35 Gallons

Boil Time: 75

Boil Gravity: 1.045

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/31/2015 1:55 AM

Notes: October 30, 2015

-1.061 (15 Brix)
-Yeast: 20g S-04 (rehydrated in 250ml water) at 1AM at approx 62F (17C)
-Fermenter set at 60F (15C)

-A combination of better-than-usual efficiency and more boil-off than expected lead to a substantial jump in SG. I considered adding water to bring it to 5.25 gallons, but decided against it. 1.061 isn't bad for the style.

-Visible signs of fermentation and airlock activity within 6 hours.

-Small krausen developing at 16+ hours. Very steady airlock activity. Airlock smells of whole grain bread and dark fruit (dark cherries, plums).

-Full krausen, extremely vigorous fermentation at 36 hours. Airlock still smells of dark fruit and bread, but spicy hop aromas are more evident than before.

-Airlock activity slowing down, krausen beginning to fall at approx 54 hours. Temp has been constant between 59-61F.

-November 2: Krausen fallen before 72 hour mark. Airlock still active, but minimal. Temp raised to approx 64F (17.6C) to encourage yeast to finish up before dropping out.

November 5: Temp raised to 68-70 (approx 20.8C) to encourage full attenuation and diacetyl rest. Increased airlock activity a few hours after temp increase.

November 8: Reduced temp to approx 64F (18C) after diacetyl rest. Airlock activity is minimal, but still around 3 bubbles/min. Krausen has long since fallen, but beer has not yet dropped fully clear.

November 14: F.G. 1.016 - 5.89% alcohol. Crystal clear. Smells and tastes great. Plenty of body, with just enough bitterness to balance it out at the finish. Spicy Fuggle hop character. Very little, if any, S-04 "bubblegum" character - although the beer does have a pleasant, stone fruit-like, English character. Solid malt backbone although it is distinctly less bready, and overall less complex, than WY1968. Will allow to sit in primary for another week or so before adding gelatin and bottling.

-November 24: Bottled 4 gallons with 2oz. table sugar for approx 2 volumes of carbonation. Beer tastes good. Nice body, balancing bitternes - but with a distinct 'candy' character that I can only think is a product of S-04 or green beer character. Hoping it fades with time and bottle conditioning. Crystal clear. As aforementioned, much less complex and bready than WY1968.

December 17: I tasted one of these today only to find that the beautiful malt and hop flavor is masked by my most-dreaded of all off-flavors: plasticy phenols. It's not undrinkable, however, and I will wait it out and hope that it dissipates (or perhaps it was only that one bottle?) but needless to say I'm disappointed with this beer. Did I stress the yeast somehow? Regardless, and even though it may not be an issue with the yeast, I will never use Safale S-04 again. Some people love that yeast but I've never made a beer with it that I really like.

December 18: Drank another one tonight. Same thing - plasticy phenols masking malt and hop character. It's not unpleasant enough to dump, so I'll be drinking these off as quickly as possible to make room for new beer. Very frustrating.