Homebrew Beer Recipes | Page 341 | Browse 325,000+ at Brewer's Friend

Author:

Tim Browning

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/14/2016 8:33 PM

Notes: *Sugar: (Last 15 minutes of boil)

*Mashing (explanation of high temperature):
The reason for mashing at 158 came from doing research into the style from somewhere that I can't even recall.
It may seem high, but the reason for doing so is that Beta Amylase enzymes denature at 158. This leaves more unfermentable long chain dextrins, you will have more "weight" and more mouthfeel with the 158f mash temp but about the same starting gravity, and the final gravity will be higher as well. You get more mouthfeel this way so that when you add the table sugar to the boil, you get the gravity boost but it's not "thin and cidery" like happens with many beers when you boost with a simple sugar. With this higher temp mash there still is decent mouthfeel and even great lacing on the glass from the proteins.

*Yeast; making as starter:
Procedure:

In a medium sauce pan, add 2 pints of water and 1 cup Dried Malt Extract (DME). Mix well and boil the solution for about 10 minutes to sterilize. Cover and cool the pan to room temperature in an ice bath. This will give you a wort of approximately 1.040 OG. Keeping the Original Gravity low is important because you want to keep the yeast in its growth phase, rather than its fermentation phase. The fermentation phase will create alcohol which can be toxic to yeast in high concentrations.

Pour the wort into a sanitized glass container (flask, growler, etc.) and pitch the vial of yeast. Cover the top of the container with a sanitized piece of aluminum foil so that it is flush with the container, but will still allow CO2 to escape. Vigorously shake or swirl the container to get as much oxygen dissolved in the solution as possible. Allow the starter to sit at room temperature for 12-24 hours, occasionally shaking it to keep the solution aerated.

You probably won’t see any visible activity, but the yeast is busy taking up the oxygen and sugars in the solution and growing new cells. After the yeast has consumed all of the nutrients and oxygen, it will form a milky white layer on the bottom of the container. If you are not planning on pitching the yeast right away, you can store it in the refrigerator with the foil still in place. When you are ready to brew, decant off most of the clear liquid from the top, being careful not to disturb the yeast layer below. Once the yeast and your wort are at approximately the same (room) temperature, rouse the starter yeast into suspension and pitch the entire quantity into your fermenter.

Typical Starter Volumes for 5 gallons:
To activate the yeast: 1 pint (with ½ cup DME)
To revitalize yeast past its Best Before Date: 2 pints (with 1 cup DME)
To brew a high gravity beer: 2 pints (with 1 cup DME)

Author:

Tradition Brewing

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.033

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: 3/25/2016 6:19 PM

Notes: Wyeast 1272 or White Labs WLP051.

1 Liter starter with 3.2 oz DME will produce about 218 billion cells with this particular date on yeast pack. (187 billion required)

Author:

normangeaney@gmail.com

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: Bryggsocker

Priming Amount: N/A

Creation Date: 2/24/2013 7:59 PM

Notes: Procedure:
16L at 68 for 60 min mash
No rest, sparge 16L at 76 until you have volume for 60 min boil.

Boil 60 mins following hop schedule
Let sit for 15 minutes BEFORE cooling.
Cool to 21, pitch and ferment at 21

Fermentation:
Primary: 7 days @ 22° F
Secondary: 14 days @ 22° F
Age: 21 days @ 22° F

Author:

Tom Davis

Boil Size: 26.5 Litres

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: 3

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: 10/20/2017 5:28 PM

Notes:

Author:

Steasa

Boil Size: 27.3 Litres

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 78

Mash Thickness: 2.6

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: 9/25/2021 7:23 AM

Notes: Pitch yeast at 18 and let ramp to 24C over 5 days until terminal gravity down to 1.013,
Rack to secondary at 10C for 2 weeks.
Keg

Brewed 3 Oct 21
Water aim 50 Ca, Na 5, SO4 55, Cl 70
Added 2 g Cacl
Ph mash adjusted to 5.45
Ph Sparge water 6.8

Dough in 55C then immediately target 62C
Hold at 62C for 20 mins then target 64C
Hold at 64C for 10 minutes then target 66C
Hold at 66C for 5 minutes then target 73C
Hold at 73C for 30 minutes then target 77C
Hold at 77C for 10 minutes for mash out

Wort ph preboil: 5.4
Stopped sparge water at 18L with 2 inches water above grains

OG Preboil 1.056
OG post boil 1.059 before candi syrup
OG post boil 1.066 with candi syrup
Only used 1 pouch simplicity

Author:

robotsinmyhead

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/7/2015 1:32 PM

Notes: This is a work-in-progress Burn'em Coconoats clone.

Burn'em is using Maris Otter, Toasted Oats, Victory, and Honey Malt, from what I gather.

Hops profile is a total shot in the dark with what I have on-hand. Yeast is also a guess.

Author:

Maltose Falcons

Boil Size: 33.34 Gallons

Boil Time: 90

Boil Gravity: 1.066

Efficiency: 70

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: 8/31/2021 2:54 AM

Notes: Special Instructions / Notes:
Team to discuss adding cinnamon, vanilla and other spice extracts for secondary.

Basic cinnamon extract recipe -

2 sticks cinnamon, roughly cracked

4 oz Vodka

Soak cinnamon in vodka, shake routinely for ~ a week, strain and add to taste

Chris Moon brought a sample of his Yorkshire version with a full 4 oz of cinnamon extract on the 2012 LA Brewery Bus Trip and it was amazing. A little sweet, but dead on in taste like an Oatmeal Raisin Cookie!

The raisins in the boil may have been the source of a haze that stuck around for the life of the beer, but overall the beer was a real winner and needs just a little extra tweaking to be truly awesome.

Author:

Ethan-weizen

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 60

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: 12/8/2015 7:40 PM

Notes:

Author:

Richard F Shoff Jr

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/29/2015 9:41 PM

Notes: DME Required: 14.1 oz, 399.4 g
Growth Rate: 1.4

Intial Cells Per Extract (B/g): 0.20
Ending Cell Count: 637 billion cells

Resulting Pitch Rate: 1.87M cells / mL / °P

Author:

Bakke Brygg

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 69

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: Sukkerlake

Priming Amount: 6,5 g sukker/l

Creation Date: 12/16/2016 1:56 PM

Notes: Kjøl ned vørter til 18 grader før pitching av gjær.

Rist godt på gjæringskaret i 5-10 min etter at ølet er kjølt ned og overført fra kjelen, for å få mest mulig oksygen inn i ølet før gjæring.

Gjæring på 19 grader i 5 dager, 21 grader i 9 dager.

Forslag til vannfordeling (for BIAB, gjelder ikke Speidel eller andre bryggesystemer med resirkulering av mesk):
14,9 l meskevann
12,8 l skyllevann (på 77-78 grader)

Author:

Lindi Court Brewery

Boil Size: 12.3 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/12/2017 11:50 PM

Notes:

Author:

Addies papa

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/29/2017 4:35 AM

Notes:

Author:

Tim Fuller

Boil Size: 28.6 Litres

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 65

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 21.5 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/29/2016 9:26 PM

Notes:

Author:

Boil Size: 9 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 66

Mash Thickness: 2

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: 11/26/2018 3:23 AM

Notes: 161--> 152

expected 9 degree drop from 18 lbs grain dough in

actual 153.1 mash temp

1.071 fiinal boil gravity at 7.7 gallons

1.053 @ 10 gallons going into fridge

pre fermentation pH 5.13 after 5 cc or so of lactic acid

was supposed to be dry hopped w/ 2 oz of simcoe and 2 oz of citra.... but hop flavor and aroma was too pungent and adding dry hop would have overwhelmed pilsner aspect and pushed straight into pale ale territory

overall it was good. incredibly fruity, but didn't at all resemble a west coast pils or really a pils... it was fuller body more like a pale ale

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 81

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/20/2018 2:54 PM

Notes:

Author:

Mikklan

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 63

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/7/2017 7:25 PM

Notes: Gjæret ikke lenger ned en 1018. Usikker på hvorfor. M21 kan være lunefull og ta lange pauser i gjæringen. Denne hadde gjæret videre på flaske og det var derfor i overkant mye co2.

Author:

Direwolf600

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/17/2016 3:37 AM

Notes:

Author:

wesiht

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 79 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/4/2015 11:36 PM

Notes:

Author:

PMP-Brews

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/14/2015 8:16 PM

Notes: Brewing notes:

Steep grains in 1.5 gal. of 155° F water for 30 minutes. Remove grains and add 2.5 more gals. of water. Turn off heat and add LME extract. Return to boil. When boiling starts, start hop schedule. Add DME extract at end of boil.

Cool wort with chiller to 80 F. Add sterilized water to equal 5 gallons. Pitch yeast.

Author:

ThatCrazyMtnGuy

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/30/2013 4:16 PM

Notes: I was originally planning for this to be a simple light ale, but the hops I used (which were all grown in NZ) provided a much stronger bitterness than I expected, so I upgraded this to a pale ale. I used a standard two-stage fermentation. My actual specific gravities are below:

Brew: 14Jun13 OG: 1.049
Rack: 23Jun13 SG: 1.014
Bottle: 29Jun13 FG: 1.013

ABV: 4.73%