Homebrew Beer Recipes | Page 362 | Browse 325,000+ at Brewer's Friend

Author:

WagRow brewing

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/3/2016 4:13 PM

Notes:

Author:

plank

Boil Size: 6.3 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 60

Mash Thickness: 1.2

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: 8/3/2018 2:06 PM

Notes:

Author:

JohnnyAH

Boil Size: 56 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 85

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/22/2017 10:46 AM

Notes: No boiling of sumac as this would leach tannins and create bitterness with little flavour.

Mash start: 1.30
Mash end 3.00
64C on the machine to reach 66.5C
Boil start 4.30
Final PH 3.5

30g sumac powder into 500ml tea
125g Aleppo chili flakes into 500ml tea

Author:

Brian Brazil

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.094

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/19/2018 6:02 PM

Notes:

Author:

jimbrew

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/9/2016 7:21 PM

Notes:

Author:

avantassel

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 79

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: 1/1/2016 12:00 AM

Notes: First Brewed 01/2016

Good things come to those who wait. This smooth and roasty oatmeal milk stout won our 2015 Prototype Challenge at a canter. Roasty coffee and chocolate lead to a decadent, full-bodied richness of near uncharted depths with a velvet mouthfeel from the addition of oatmeal and a touch of wheat. This is complemented at every turn by the Magnum and Sorachi Ace hops, with the latter bringing an intensity of smooth vanilla and dark berry fruit on the long, rewarding finish.
There's a lot of speciality malt in the mash. Make sure you take the run off nice and steady – increase the flow too much and pull in the bed at your peril.

https://www.brewdog.com/beers/diy-dog

Author:

SDBREW

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.016

Efficiency: 35

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: 2/22/2018 1:01 AM

Notes: Instructions for Brewer's Edge Mash and Boil

Add 4.5 gal water and set temp to 162 degrees

Once heated, add grain and set temperature to 150 degrees and mash for 1 hour

20 minutes before mash out, heat sparge water to 168 degrees

After 1 hour, lift grain from kettle and add sparge water to get 6.25 gallons

Turn temperature to 218 degrees and remove grain

Boil hops according to hop boil guidelines

Author:

Mark

Boil Size: 11.5 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 5/12/2012 2:26 AM

Notes: Strike 174F
2 Teaspoon Irish Moss
Sparge 174F

Author:

bradnichols

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 60

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: 11/28/2015 8:12 PM

Notes: recipe and technique from this article:
http://beerandwinejournal.com/sour-wort-berliner/

Author:

Jensebrygg

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 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: 10/20/2015 6:56 PM

Notes: Ferment at low temperature for a dry and crisp finish.
5 days at 16-17C, then raise to 19-20.

Author:

Kyle Krause

Boil Size: 6 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: 3/10/2011 6:24 AM

Notes: Shred pumpernickel bread into small 1" pieces, lightly toast in over on baking sheet to firm and crispy texture. Pre-soak pumpernickel with 1 gallon of 150 F water for an hour, strain and separate from "bread juice". Add pieces of pumpernickel to mash and mash as usual. Use bread juice in sparge water.

Author:

steinmb

Boil Size: 13.8 Litres

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 64

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: 3/15/2014 12:19 PM

Notes: The WLP300 generate quite a lot of banana flavor if you do not watch the fermenting temperature. This yeast fermentation is pretty wild and so if you only measure the room temperature when you ferment, try at least to keep the room temperature down to about 15ºC when it peaks out. Go ahead and increase it to 17 after about 4-5 days allowing the beer to dry out.

Author:

TampaTony

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: 1.068

Efficiency: 68

Mash Thickness: 1.1

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: 10/27/2013 2:51 PM

Notes: Pitch at 68F until the beer reaches 50% attenuation, then allow the temp to rise freely. Total fermentation time is about 80-90 hours. Add dry hops while the beer is still warm at the end of fermentation. Rouse hops with CO2 every other day for 15 minutes. After 5 days crash cool to 30F over 48-72 hours. Hold another 7 days while continuing to rouse with CO2 until day 13. Bottle/Keg on day 14.

Author:

Doderlein Bacillus

Boil Size: 26 Litres

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 80

Mash Thickness: 3.5

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: 3/4/2016 8:10 PM

Notes:

Author:

emsroth

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 65

Mash Thickness: 1.56

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/17/2017 6:54 PM

Notes:

Author:

Blackmuse

Boil Size: 4.5 Gallons

Boil Time: 30

Boil Gravity: 1.039

Efficiency: 70

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: 7/23/2014 1:53 PM

Notes: Buy 2 packs of Danstar Nottingham dry yeast.

Phoenix is said to have Molasses/Chocolate/Spicy characteristics.

Mash in at 2.5 gallons of water.

Sparge with 2 gallons of water warmed to 170 degrees. This should bring the boil water level to something between 4 and 4.5 gallons.

Boil with an open lid again and a nice roiling boil like last time.

** This method worked great! Originally set for 63% conversion 1.051 OG but instead hit 77% conversion and a 1.062 OG! :)

Author:

Homebrew Fanatics

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/29/2017 4:53 AM

Notes: Citrus Addition:

Choose any of your favourite citrus fruit for this addition. A mix of lime, mandarin and orange would work well for me!

Author:

ServaesaPorFavor

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.077

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: 7/8/2017 5:36 PM

Notes: Imperial Sweet Stout with cacao nibs, vanilla beans, and toasted walnuts. It sits at a solid 11%

Add 14.8 oz lactose to boil.

Add toasted walnuts to boil.

Author:

bowlersp

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/6/2014 1:59 PM

Notes: The .5lb of UK Coffee Malt is actually .5lb of Northern Brewers Nocturnal Select Grain Blend: http://www.northernbrewer.com/shop/nocturnal-select-grain-blend.html

The Original Gravity came out to 1.067 and was taken at room temperature with the wort temperature around 70 degrees.

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.