Homebrew Beer Recipes | Page 447 | Browse 305,000+ at Brewer's Friend

Author:

EspFark

Boil Size: 57 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 22 ° C

Priming Method: Priming med sukker, 5 g/l.

Priming Amount: N/A

Creation Date: 3/6/2014 7:53 PM

Notes:

Author:

HelgeO.

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

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: 1/24/2017 5:56 PM

Notes:

Author:

testingapril

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/5/2015 6:07 PM

Notes:

Author:

Moebbels

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 77

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/30/2015 12:49 PM

Notes:

Author:

Lea Gardsbryggeri

Boil Size: 60.12 Litres

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 68.4

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 11 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/25/2018 6:05 AM

Notes: Brygga 30.01.18
Sitronskall i humlepose

Gjæring:
6 dager på 11 grader
2 dager på 13 grader
20 dager på 11 grader

Author:

Duder

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/4/2017 9:02 PM

Notes:
Size: 6 gal (post-boil)

Original Gravity: 1.066 (1.056 - 1.075)
Terminal Gravity: 1.012 (1.010 - 1.018)
Color: 5.0 (6.0 - 15.0)
Alcohol: 6.6% (5.5% - 7.5%)
Bitterness: 55 (40.0 - 70.0)

Boil for 60 minutes. Lid on at flameout, start chilling immediately.
Cool wort to 66F and aerate well. Ferment at 66-68F until complete.
Add dry hops once fermentation is nearing completion (ie: below 1.015). Dry hop for 7-10 days total.
Rack to brite tank (secondary), crash chill to near freezing (if possible), add 1 tsp of unflavoured gelatin dissolved in a cup of hot distilled water per 5 gallons of beer, and let clear for 2-3 days.
Package as you would normally. I keg and carbonate on the low side (around 2 to 2.2 volumes of C02) to minimize carbonic bite and let the hop/malt flavour come through.

Author:

Zack B

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/21/2016 11:30 PM

Notes:

Author:

crjohn02

Boil Size: 2.5 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: 1/12/2012 2:49 AM

Notes:

Author:

Ozarks Mountain Brewery

Boil Size: 8.5 Gallons

Boil Time: 75

Boil Gravity: 1.046

Efficiency: 79

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: 9/23/2015 7:47 PM

Notes: this turned out perfect, I whirlpooled just to bring the temp down a bit then chilled right after on this one, tastes perfect, I wouldn't change a thing on this recipe, well know for years and whether i taste just like bells or not it has a spot on perfectly balanced flavor

Author:

Shølbryggeriet

Boil Size: 53.7 Litres

Boil Time: 70

Boil Gravity: 1.053

Efficiency: 63

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: Mangrove Jacks Carbonation Drops

Priming Amount: 1 per 0.5l bottle

Creation Date: 9/2/2015 4:59 PM

Notes: 2 vials of yeast in 2.5 ltr starter.

Cool slowly to 80C, hopstand/whirlpool for 10 minutes, then cool quickly to 18C.

Fermentation: start at 20C, after 4 days increase gradually up to 30C at 2 weeks.

Author:

Sigrid

Boil Size: 54 Litres

Boil Time: 90

Boil Gravity: 1.063

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/3/2015 2:32 PM

Notes:

Author:

valtert

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 2.5

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: 10/21/2014 4:17 AM

Notes:

Author:

Boil Size: 6 Litres

Boil Time: 60

Boil Gravity: 1.131

Efficiency: 35

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: 3/25/2015 11:24 AM

Notes:

Author:

GFHomebrew

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/27/2017 8:35 PM

Notes: Got this recipe of Www.bertusbrewery.com. It was originally a 12 gallon recipie but I've scaled it down half and changed to metric.

The cocoa nibs and steeped coffee go in fermentor at primary at start of fermentation.

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.25

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: 8/11/2015 4:04 PM

Notes:

Author:

JohanTob

Boil Size: 13 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 74

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/29/2017 8:39 AM

Notes:

Author:

Ibasterd

Boil Size: 3.8 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/27/2014 9:05 PM

Notes: Brew date:11-26-11
OG: 1.052
FG: 1.014
ABV 4.99%

Author:

Ozarks Mountain Brewery

Boil Size: 15 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 80

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 54 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/1/2018 9:12 PM

Notes:

Author:

RBakkert

Boil Size: 26.5 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 72

Mash Thickness: 3.75

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: 1/23/2019 7:45 AM

Notes: Put 25,5Liters of water in the kettle,

Bring temp. to 52C, add malts and let it heat to 52C for 15min
Bring temp. to 61C, and let rest for 40min.
Bring temp. to 72C, and let rest for 35 min.
Bring temp. to 78C, and let rest for 10 min.

Sparge the mash with 2,5Liters of water, you now will have around 21 Liters of wort.

Bring the wort to 100C.
When the wort is 100C set a timer for 60 minutes.
Directly add 20 grams of WIllamette Hops (pellets)
After 30 minutes add another 20 grams of Willamette Hops (pellets).

After 1 hour of cooking, cool down the wort to the temperature that your hydrometer is calibrated at ant take the SG, should probably be around 1070.

Use a siphon to put your wort in a fermenting keg/bucket. and add the yeast, put on the waterlock, and put it away at 18-27 C.

Let the wort ferment until your waterlock stopped working. When the waterlock stopped working you could either choose to siphon it over to your secondary, or take SG and another SG in a day to see if it stopped fermenting.

Now siphon your wort to the second keg/bucket. Let it rest for another week.

Now take a glass of the wort, add 140 grams of (corn)sugar and heat it up while stirring to dissolve the sugars into the wort. Put this wort into the bottling bucket and add the whole 20Liters of wort to it.

Bottle the beers, and put them in the same environment you had the wort while fermenting. After 10 days check out to see it it has calibrated enough, if not, let it stay for a few more days.

Cheers!