Homebrew Beer Recipes | Page 308 | Browse 305,000+ at Brewer's Friend

Author:

Milk The Funk

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.06

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: 12/31/2018 8:52 PM

Notes: Jesse fermented this out with an isolate of brett from Flat Tail. Here is a link regarding this strain. https://www.facebook.com/groups/MilkTheFunk/permalink/1279347668760111/?hc_location=ufi

Ale size starter for brett = 10 day or less full fermentation.

Tasting Notes: Huge fruit flavor from brett, no barny character (well, maybe over a long period, but this will be drank fresh like an IPA)

Should be a super fruity, but dry IPA!

Regarding 007 The Golden Hop: http://www.yakimavalleyhops.com/007TheGoldenHop2ozp/hops0073-2015crop.htm

Mash and Sparge notes: Protein Rest Add 32.97 qt of water at 126.6 F 122.0 F 35 min Saccharification Decoct 13.55 qt of mash and boil it 154.0 F 45 min Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min

Sparge: Fly sparge with 2.25 gal water at 168.0 F

Author:

Fleeulrich

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 78

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 12/1/2018 9:11 PM

Notes: Two packs of yeast were used without a starter

Author:

Dead Rabbit Brewing Co

Boil Size: 26 Litres

Boil Time: 90

Boil Gravity: 1.065

Efficiency: 85

Mash Thickness: 2.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/2/2013 9:12 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.016

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/9/2016 10:11 PM

Notes:

Author:

cncdude7777

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/4/2015 8:59 PM

Notes:

Author:

BEERngineer

Boil Size: 26.2 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/21/2015 4:19 AM

Notes: My Notes:
I didnt quite like this one at first (week 2-3), finding it a bit too roasty bitter, but it matured beautifully. The roasty bitterness smoothed out, and it is becoming a beautiful beer(week 5).

Day 100, this beer is absolutely lovely. So silky and easy to drink. It definitely benefits from low carbonation levels.

Author:

Woo

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.108

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.5

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/6/2015 1:12 AM

Notes: 1. Add crushed grains to 155F water
2. Add malt
3. Boil for 60 minutes and add hops per schedule
4. Cool as quickly to 55F and pitch yeast starter
5. Lower temperature to 45-48F and hold for 14 days.
6. Raise temperature to 62F for 2-3 days
7. Transfer to secondary
8. Slowly lower temperature to as cold as possible without freezing. Hold at this temperature for 60 days.

Author:

SindreAG

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 78

Mash Thickness: 2.5

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: 8/2/2015 9:22 PM

Notes: 1 ts Gjærnæring ved 10 gjenstående kok
Halv tabelett Protafloc ved 10 min gjenstående kok
4 ml natron, 4 ml kalsiumklorid og 2 ml gips

Author:

Djcobbley

Boil Size: 13.2 Gallons

Boil Time: 75

Boil Gravity: 1.048

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 53 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/14/2020 9:13 PM

Notes:

Author:

NPS

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 58

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: corn sugar

Priming Amount: 1 cup

Creation Date: 3/8/2014 12:13 AM

Notes: My efficiency has been a little low, probably closer to 65%, so i'd suggest cutting down on the grain bill slightly. We ended up with an OG of 1.045 and FG of 1.010. Haven't had a chance to try one yet, everything went well on brew day, we're expecting this one to be an easy drinking summer beer.

Author:

Distortiontm

Boil Size: 2.5 Gallons

Boil Time: 15

Boil Gravity: 1.071

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: Force Carb

Priming Amount: 5 gallons

Creation Date: 4/8/2016 8:39 PM

Notes: http://www.homebrewersassociation.org/homebrew-recipe/summertime-ginger-ale/

Author:

RobertE

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/10/2017 6:26 AM

Notes: Mashed with 5.5 gallons at 152 degrees for 60 minutes.
Sparged grains with 2 gallons of heated water to reach 7.5 gallons.
Pre-boil gravity was 10.51-1.052.
Increased boil time from 60 minutes to 90 minutes. Probably could have gotten away with around 75 minutes. My target fermenter volume should have been 5.5 gallons, but ended up being slightly less once the wort cooled.
Post-boil gravity was 1.066.
Cooled wort with immersion chiller down to 51 degrees in 24 minutes. Ambient temperature outside was roughly 41 degrees.
The color of the cooled wort is gorgeous.
The beer fermented for almost 7 days at a temperature ranging between 55-58 degrees. Days 2-6 were the most vigorous.
Sampled beer on day 7 and the gravity was 1.017!
Starting diacetyl rest on day 7 slowly taking beer up to 68 degrees.

Author:

jeremer

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 1.25

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: 6/30/2012 9:22 PM

Notes:

Author:

jimreevescairns

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 3

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: 5/11/2019 2:39 AM

Notes:

Author:

Ibasterd

Boil Size: 3.8 Gallons

Boil Time: 90

Boil Gravity: 1.032

Efficiency: 66

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/27/2014 2:34 AM

Notes: Brewed on 9-15-14. No OG or FG taken.
Bottled on 10-6-14.

Dry hopped .7 oz of belma pellet, and 1.1oz of Citra whole leaf on 9-29-14.

Author:

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 75

Mash Thickness: N/A

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: 1/17/2015 1:46 AM

Notes:

Author:

lester1965

Boil Size: 7.5 Gallons

Boil Time: 65

Boil Gravity: 1.074

Efficiency: 50

Mash Thickness: 1.5

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: 8/3/2014 4:49 AM

Notes:

Author:

tonik

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

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: 8/7/2015 11:20 PM

Notes:

Author:

Gustavo Marsan

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 55.5

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2014 2:34 PM

Notes:
Ideal sempre mirar no valor menor pois, no geral, o mosto estará um pouco mais quente.

Protein Rest (Repouso Proteico)........50-55 graus por 15 minutos

Sacarificação Beta.....................60-65 graus por 70 minutos

Mash-Out (Inativação das Enzimas).........78 graus por 10 minutos

1) Aquecer a água da mostura até 55ºC, quando adicionar os maltes, ela cai para 50ºC.

2) Começar a contar o tempo e desligar o fogão no 55 graus. Esperar até completar 15 minutos.

3) Elevar até 62 graus e deixar nesta temperatura por 70 minutos.

4) Enquanto espera, aquecer a água para a lavagem. Ela precisa estar em 79 graus.

5) Após os 70 minutos, elevar a temperatura para 78 graus, para inativação das enzimas.

... Passos pós-fervura

5) Prosseguindo ao término da fervura, iniciei o resfiamento do mosto com os chillers, baixando a temperatura de 100ºC, aproximadamente, para 22ºC, em 40 minutos

6) Procedi em seguida à trasfega do mosto para os galões de fermentação, antes, porém, retirando cerca de 1,5 litros de trub.

7) Entre o enchimento do primeiro e segundo galões, separei uma pequena parte do mosto para medição da Densidade Original (OG).

8) À medida que caía da panela aos galões, iniciava a aeração do mosto.

9) Resfriados e aerados, adicionei os fermentos aos galões, levando-os aos freezers para inicio da fermentação, ambos com temperatura controlada por meio de termostatos, o balde com o fermento Kölsch a 20ºC.