Homebrew Beer Recipes | Page 396 | Browse 325,000+ at Brewer's Friend

Author:

Joshua Magnuson

Boil Size: 5 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: 10/6/2013 7:16 AM

Notes:

Author:

BEERngineer

Boil Size: 25.3 Litres

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 28 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/25/2015 1:17 PM

Notes: Chill the wort down to 65f, pitch and let it self rise to about 82-83f and try to hold it there. The yeast will keep the temp there for about 5 days when fermentation is about 80% done (about 1.018) and start to chill down to 65f until you hit terminal gravity at 1.012 which should take 2 days. After this rack off into a secondary (I did kegs for both as I keg conditioned) and chill to 50f for 7 weeks, then carb however you want.

Author:

Drew Beechum

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/17/2019 7:04 PM

Notes:

Author:

Gustavo Marsan

Boil Size: 48 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 39.5

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/2/2014 2:31 PM

Notes:

Fermento: Fermento Líquido American Ale

http://cervejacas.lojatemporaria.com/materias-primas/fermento-cervejeiro/fermentos-liquidos-1/fermento-liquido-american-ale-artebrew-cerveja-artesanal-caseira.html

!!!COMPRAR 2 AMPOLAS!!!

Rampas

45C - 20 min
65C - 60 min
76C - 5 min

- de 44 a 55ºC: acontece a Peptidase, quando há a produção e extração do amido do malte de cevada.

- 45 a 55ºC: também é o intervalo quando acontece a Protease, que é a quebra do amido (proteínas grandes) em açúcares menores. Conhecido como “repouso proteico”, quando acontece a primeira sacarificação.

- 55 a 65ºC: acontece a Beta-amilase, é produzida a maltose.

- 67 a 72ºC: acontece a Alfa-amilase, são produzidos vários açúcares. Descansos maiores a 70ºC dão corpo à cerveja.

- 76,5ºC: conhecido como Mash-out, quando faz-se a inativação das enzimas.

Pilsen: Malte básico que irá conferir o teor alcoólico a cerveja.
Munich: O malte Munich, quando misturado com o Pilsen, em uma determinada proporção, se assemelha bastante ao malte Pale Ale. - See more at: http://www.engenhariadacerveja.com.br/category/minhas-producoes/#sthash.SqLw15eo.dpuf

45 IBU

21kg de Malte Maris Otter Pale Ale (compra logo a saca de 25kg...)

http://ecommerce.lamasbrewshop.com.br/ecommerce_site/produto_18131_9879_Malte-Pale-Ale-Maris-Otter-Muntons-Importado-Inglaterra

1kg de Malte Crystal

http://ecommerce.lamasbrewshop.com.br/ecommerce_site/produto_18141_9879_Malte-Crystal-150-Muntons-Importado-Inglaterra

3 sachês de Fermento Seco T-58 (fermentar a 18 graus)

http://ecommerce.lamasbrewshop.com.br/ecommerce_site/produto_3787_9879_Fermento-Seco-T-58

40 g Columbus Pellet 15 Boil 60 min 55.74

50 g Simcoe Pellet 12.7 Boil 30 min 45.33

60 g Chinook Pellet 13 Boil 5 min 14.44

100 g Centennial Pellet 10 Boil 20 min 56.26
90 g Cascade

Author:

mackeydj

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/19/2015 7:09 PM

Notes:

Author:

Richard F Shoff Jr

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 46 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/23/2018 12:40 PM

Notes:

Author:

axldyb

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.083

Efficiency: 65

Mash Thickness: 2.9

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: 6/28/2017 6:06 PM

Notes:

Author:

MarylandBrewer

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/10/2017 1:08 AM

Notes: Going to make a tea out of the dried lemongrass and add to the secondary.

A tank 7 clone (roughly) with a light lemongrass finish.

Author:

MarkAF

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/23/2016 3:49 PM

Notes: Steep your grains in water and heat water to 170° F for at least 20-30 minutes (the longer they steep, the more flavor you’ll get – to a point).
Remove the grains and add your malt extract.
Stir well, dissolving all clumps.
Heat to boiling and then add all of the hops.
Boil 60 minutes and turn off heat.
Cool as quickly as possible to 70° F.
Rack to your fermenter and pitch yeast.
After 7-10 days, rack to secondary fermenter on top of two prepared Grade B Vanilla Beans.

To Prepare:
Slice the vanilla beans lengthwise and open them up.
Scrape the tar-like interior of the vanilla bean out of the husk and put it and the husk into the bottom of the secondary fermenter.

After 14 days, prime and bottle or keg.

Author:

mikeol

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/30/2015 4:42 AM

Notes:

Author:

bigjlw75

Boil Size: 7 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: Corn Sugar

Priming Amount: 1 cup

Creation Date: 4/7/2012 8:24 PM

Notes:

Author:

joetothemo

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 77

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/9/2015 5:48 PM

Notes: Recipe conceived as a Widmer Brrr clone for my wife's birthday a few years ago. Great hoppy red winter warmer. Has won 2 gold medals in American Ale and NW Ale (Specialty).

2012 Slurp n Burp - NW Ale (1st)
2013 Slurp n Burp - NW Ale (1st)
2013 Slurp n Burp - American Ale (2nd)

Author:

Brett

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 2

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: 4/26/2016 12:17 PM

Notes: Ferment at 66 degrees F.

1st place - U.S. Open 2023
2nd place - Alabama Brewers Cup 2023

Author:

duncans

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 5

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: 9/26/2015 8:27 PM

Notes: Yeast not given in recipe.
Water treatment not given in recipe.
Recipes target fg 1015.

Author:

wesiht

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/23/2013 11:35 PM

Notes: need 1 gallon of starter.
use 16 oz of dme 36 hours prior to pitching with 4.5 quarts of water. Boil water add DME boil for 15min. Cover and cool to 65°. Pitch yeast store in 2 1gal fermenters for at least 36hours stirring constantly at 65-69°.

Author:

Brianlewis32009

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: 4.72 psi

Creation Date: 10/27/2015 10:59 AM

Notes:

Author:

llvtt

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1.4

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: 12/24/2016 6:59 AM

Notes:

Author:

Brewcalyptus Ben

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/19/2015 2:59 PM

Notes:

Author:

JimLee

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/25/2018 3:44 AM

Notes:

Author:

seetu

Boil Size: 7 Gallons

Boil Time: 30

Boil Gravity: 1.035

Efficiency: 80

Mash Thickness: 2.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 82 ° F

Priming Method: co2

Priming Amount: 24.43 psi

Creation Date: 3/19/2019 11:43 AM

Notes: 1a) Get the sour mash pH down to 4.5, by adding phosphoric acid.
1b) Boil for 5 mins, chill to 100F, & add 11 capsules (20B cells each) of probiotics.
1c) Leave it aside for a day or so, till it reaches 3.1 pH.

2a) Boil for 25 mins.
2b) Pitch yeast & ferment as normal.

3a) Add the mango + pectinase, & secondary it for a few days, after fermentation is done.
3b) The mango should naturally carbonate the beer. If not, burst carb as usual.

4) Cold crash for a few days, before serving.