Homebrew Beer Recipes | Page 343 | Browse 325,000+ at Brewer's Friend

Author:

west1m

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 76

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: 4/19/2020 6:48 PM

Notes: first try with Anvil brew Kettle.

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%

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:

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:

FatsSchindee

Boil Size: 3.35 Gallons

Boil Time: 100

Boil Gravity: 1.064

Efficiency: 76

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: Corn sugar

Priming Amount: 1.28 oz

Creation Date: 11/9/2015 8:50 PM

Notes: Use treacle instead of molasses (they don't have treacle as a drop down ingredient); it has 100L color vs 80L listed for molasses, so similar...

To get authentic old/aged character, add oak cubes and/or Brett and/or Lacto (or blend slightly with some sour wood-aged beer).

Author:

Boil Size: 6.8 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 80

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/12/2022 4:05 PM

Notes:

Author:

Fred Klassen

Boil Size: 33 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 75

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/25/2017 3:47 AM

Notes: 2L slurry starter

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:

Daily Bread Aleworks

Boil Size: 13.44 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 67

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/28/2015 5:24 PM

Notes:

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:

llvtt

Boil Size: 7.5 Gallons

Boil Time: 240

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/4/2016 11:45 PM

Notes: # The Boil

Combine 0,5lb raisins and 0,25lb dried figs with about a cup of the wort before boil. Blend with a food processor, then add with 10 minutes left to the boil (along with the last hops addition + all other late additions).

PPG of raisins/figs are estimates, based on % sugar by weight, multiplied by PPG of cane sugar (1.040).

# Bottling

Combine spices in a mesh bag and boil into a tea. Combine spice tea to taste with primed beer before bottling.

Author:

vita_k

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/15/2016 7:00 PM

Notes: OG: 1048, 12.1 P
FG: 1026, 6.4 P (refrac),

correction:

dryhop start: 01/07/18
dryhop end: 01/016/18

Z nejakeho duvodu slo skvele zcezovat. Ze by ty zahlinice? Proste parada.

20 litru

Author:

keithouweneel@gmail.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 63

Mash Thickness: 1.6

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: 9/16/2014 1:22 PM

Notes:

Author:

BrewHop

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 83

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/11/2013 5:32 AM

Notes: Changed from pilsner malt to 2 row. Hit 153 with the strike (172/173) to I had to temp adjust with a quart of cold water and then a quart of hot water. I got to 150. I conditioned the malt this time and put the rollers at the default setting. I conditioned with 1.5% of the weight and it seemed to turn out really well. Looked very pretty so we will see how the sparge and efficiency goes. I hit 5.17 pH taking a reading from the spout at about 10min. Maybe I don't need the acidulated malt? Predicted pH was 5.4. Sparge only slowed down a little bit but I also had rice hulls so that might have helped vs conditioning the malt. HBC342 was about 9 months old so I decided to DH with 2 öz of Citra

Author:

Captainsbrew

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 1/5/2013 10:10 PM

Notes: Pulled 4 gallon for decotion. Fermented at 65*F for 10 days then kegged.

Won 3rd place in 2012 O'Zafpt Is German Homebrew Competition

Author:

ToxicBrews

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 64

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: 4/1/2015 9:55 AM

Notes: Making 1 gallon side batch that has ground Cinnamon in the secondary. Just see how it tastes. Most of it will be a Clone

Author:

snoochkart

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/1/2015 7:05 PM

Notes: Starter 2 pints water .5 cup Pilsen DME. 24 hrs before pitching

Author:

YHCDublin

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.2

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: 10/27/2016 10:51 PM

Notes:

Author:

lyna

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/19/2016 3:37 PM

Notes:

Author:

HiStilts Brewing

Boil Size: 12.2672 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 73

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: 3/21/2011 4:34 AM

Notes: the 1st decoction is stepped at 154 for 20 min and then rasised to boil for 30 min- 2nd decoction is raised to boil for 15 min-had to add aa additional decoction to get the mash at the main temp- fermenting 4.5 gal on s-23 and 4.5 gal on w-34/70; Diacetyl rest= 1/16-1/18 @ 68; 1/20 laggering @ 34*