Homebrew Beer Recipes | Page 358 | Browse 320,000+ at Brewer's Friend

Author:

PsychDoc

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/20/2013 5:07 AM

Notes: Make a hop tea with a wort with SG of 1.010 and the dry hops and add it just before the fermentation finishes.

Author:

stickybrad@gmail.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

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: 3/8/2017 12:35 AM

Notes:

Author:

Rkostes

Boil Size: 6.25 Gallons

Boil Time: 30

Boil Gravity: 1.062

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/26/2014 2:12 AM

Notes:

Author:

Boil Size: 9.75 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/18/2015 7:01 PM

Notes: 3 packs of yeast
5 gallon batch - 1.875 packs
3 gallon batch - 1.125 packs

Author:

JimmySpeakaz

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Dextrose

Priming Amount: 3/4 Cup

Creation Date: 9/20/2012 1:56 PM

Notes: The recipe does not say what the actual bittering hops are. It says the first two additions should to have 10 HBUs (same thing as AAU) and be split evenly at 45 minutes and 30 minutes. I left it at Hallertau.

Author:

Ethan Sticken

Boil Size: 4.5 Gallons

Boil Time: 70

Boil Gravity: 1.07

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/24/2017 5:10 PM

Notes: LME (4.5 LB Full Boil, 4.5 LB 20 min Boil)
Preform Yeast Starter 2 days prior (2L Fast Pitch).
Pure Oxygen infusion for 1 min.
Start Fermentation at 66F.
Drive Fermentation up to 73F throughout Primary.
Dump yeast and Dry hop at 73F for 5 days.
Remove hops and Cold Crash for 3 days.
Keg

Author:

Zaphod Brewblebrox

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 60

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/12/2015 12:10 PM

Notes: Brewed 07.07.15
Roasted pecan nuts in oven for ca 10 mins, right before they scorched.

Mashed in at 70deg C and let sit for 60mins, no heat or water added beyond first infusion.

Collected 25l of wort at ca 1.041.

OG : 1.06

Chilled to 20 deg and pitched yeast including starter.

Fridge set to 18 deg ambient.
Let rise to 20 over 2 days
Keep at 20 for 6-7 days.
Rise to 22 for 20-35 hrs.
Cooled down to 8 deg for 5 days, then racked to secondary.
FG 1.013 -> Abv = ca 6.2%
Added 15g of Summit pellets for dry hopping.
Let rise to 22 deg for next week.
Bottled on the 26th.

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.053

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: 2/11/2015 6:05 PM

Notes: After boil add final hops then let rest for 50 min. Cool to 68 and add yeast.

Author:

Bakke Brygg

Boil Size: 58 Litres

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: Sukkerlake

Priming Amount: 6,5 g sukker/L

Creation Date: 11/18/2014 10:41 AM

Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 40 l meskevann og 26,5 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

I dette ølet kan et mer avansert meskeskjema være verdt å prøve:
55 grader i 15 min (proteinsteg)
63 grader i 45 min (beta-amylasesteg)
72 grader i 15 min (alfa-amylasesteg)
77 grader i 5 min (utmesk)

ELLER:
Mesking på 66 grader i 75 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 9 grader før pitching av gjær.

Gjæring på 10 grader til 2/3 av FG er nådd (typisk etter 10-14 dager). Øk deretter gradvis (ca. 1 grad pr. dag) til 17 grader. Hold på 18 grader i 2-3 dager. Senk deretter til 10 grader eller lavere før tapping (totalt 20-28 dager).

Gjæralternativer: WLP820, WLP830, WLP835, WLP838, WLP860

Author:

scottarcher07@gmail.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

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: 3/1/2015 12:44 AM

Notes:

Author:

RDC4687

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.32

Efficiency: 70

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: 11/23/2014 7:50 PM

Notes: 5 Gallons of Cider.

Dissolved the sugar in half a gallon of cider at 180deg. Added the spices and orange at this time.

Used Lavilin 71B - 1122 white wine yeast.

Added one cranberry juice concentrate at kegging (after stabilization).

FG was actually .995

This is pretty dry. If you want it sweeter, add more cranberry concentrate or add some apple juice concentrate.

Author:

tracyk

Boil Size: 6.75 Gallons

Boil Time: 90

Boil Gravity: 1.067

Efficiency: 72

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 67 ° F

Priming Method: Corn Sugar

Priming Amount: 2.4

Creation Date: 10/1/2015 1:58 PM

Notes: Added 2 oz of toasted oak chips to 6 oz of 1835 Bourbon. Let sit for 2 weeks, then added 2 vanilla beans in the Bourbon mixture and let sit another week. Added all of this in a fine mesh hop bag to the fermentor after 2.5 weeks of fermentation and let sit in the fermentor another 1.5 weeks before putting in the keg. Without adding the Bourbon mixture the beer has a roasted bitter flavor, but once the Bourbon mixture is added it smooths it out.

Author:

Stabel

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 50

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: 5g/l

Creation Date: 7/7/2016 7:55 AM

Notes: Stjørdalsøl - https://norbrygg.no/definisjon-av-oltyper/#12A

Mesketid: 30 min ved 50c, 55 min ca ved 69-71c. Noen min på 78 c

Koking: ca 70 minutter

1 tablett protaflock og 2g gjærnæring ved kokeslutt.

Einerlåg, ca 21 l til mesk.

Fikk veldig lav effektivitet (noe lav effektivitet var forventet) pga malttype (umodifisert), + muligens litt grovere kverning enn vanligvis. Og mye malt i røret.

Stegmesking : Kunne mesket inn ved 40c i 20 min for å prøve å få enzymmodifiserig / øke effektiviteten - deretter 55c og 67-70c). Det var egentlig tanken med innmeskingen vi gjorde på ca 53-54c (som vel bare endte opp som ett ekstra protease-steg / redusere chill haze)

9l på dunk med 1pk /11g Voss kveik tørrgjær
9l på dunk med Lallemand Windsor tørrgjær

Voss settes på ca 30c
Windsor ale på 19-20c

Gjæres i to uker. Flaskes med lav/ingen karbonering.

Forventet utgjæring:
Voss: gjærer ned til 1.012 (80% utgjæring) ca 6% ABV
Windsor: gjærer ned til 1.020 (65% utgjæring) ca 5% ABV

Begge traff på desimalen mht utgjæring etter måling med hydrometer 09.02.22

Author:

Roie666

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/26/2016 10:45 PM

Notes:

Author:

Homebrew Fanatics

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/20/2017 9:38 PM

Notes: Oak Addition:

Transfer to secondary after stable gravity.
Add 2.5g/L of American Oak cubes, leave for 7-10 days.
Bottle/keg as normal.

Author:

lazerwolf

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 2/16/2012 9:15 PM

Notes:

Author:

Milk The Funk

Boil Size: 11.1 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

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: 12/31/2018 7:40 PM

Notes: Saccharification Rest Infusion 156.0 °F 60 min

Original Recipe used Mute Dog Abbey. Info link- http://mutedog.beer/wild-yeast

Here's the recipe we've been using for our pinot noir barrel solera project: http://beersmithrecipes.com/.../american-solera-saison Ferment with whatever belgian strain you prefer (i use my wild caught stuff) then once in the barrel brett and (eventually) lacto go to town on the remaining sugars and make an awesome funky brett beer with a mild tartness. We exchange half of the beer once every 6 months or so, whenever we can all get around to brewing the recipe.

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/17/2016 9:33 PM

Notes:

Author:

Jarrod

Boil Size: 1.75 Litres

Boil Time: N/A

Boil Gravity: 1.04

Efficiency: 100

Mash Thickness: 3.1

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: 9/13/2016 5:54 AM

Notes:

Author:

bablitz

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 80

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: 1/26/2015 6:13 AM

Notes: