Homebrew Beer Recipes | Page 462 | Browse 305,000+ at Brewer's Friend

Author:

DewsBrews

Boil Size: 21 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 70

Mash Thickness: 1.3

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: 1/15/2020 1:44 AM

Notes:

Author:

srtread@gmail.com

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 70

Mash Thickness: 3

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: 3/27/2019 4:32 AM

Notes: Social kitchen Brut IPA recipe ( the original Brut IPA) as published by KIM STURDAVANT in Craft Beer and Brewing.

ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.054
FG: 0
IBUs: 25
ABV: 7% ABV

MALT/GRAIN BILL
8 lb Pilsner malt
1 lb flaked corn
1 lb flaked rice

HOPS AND ADDITIONS SCHEDULE
.17 oz Mosaic [12.25% AA] at 15 minutes
2.5 oz Mosaic [12.25% AA] at Whirlpool
7.5 oz Mosaic [12.25% AA] at Dry Hop

YEAST
Neutral Ale yeast
.65 ml Amyloglucosidase

DIRECTIONS AND BREWER'S NOTES
Social Kitchen and Brewery's brewmaster Kim Sturdavant says: "I would encourage folks to add the enzyme in the mash, shoot for a mash temp of 143 - 146 to not denature the enzyme. The equivalent of 20mls / 100#s of grain is enough. Add the enzyme 1/3 of the way into mashing to ensure the mash isn't too hot to denature the enzyme. Stir very well and let the mash have an hour-long rest to let the enzyme do its work."

"The other option would be to add the enzyme to the kettle while lautering, then hold off on heating the kettle until all wort is in and has 30 minutes of contact with the enzyme at around 145 degrees (lower would be fine, too)."

"I know a lot of homebrewers just throw grain on top of all their mash water, so this option makes more sense to them. I preferred not to mash this way, when I was a homebrewer... I think the conversion temp is more consistent adding grain and water at the same time, I also like being able to react to the consistency so I can end up the thickness I want."

Author:

theodorekenn

Boil Size: 32 Litres

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: N/A

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: 12/3/2017 4:09 AM

Notes:

Author:

JohnnyAH

Boil Size: 54 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 79

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 30 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/22/2017 8:21 PM

Notes: Mash start 14.45

Underattenuated - cold crash on 20/08/2017 - cask with 1.0 vol c02 on 22/08/2017
Keg remainder into a corni and allow to ferment out or until confident all sugars have been fermented.

Author:

JonyMac

Boil Size: 15 Gallons

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 90

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 2:03 AM

Notes: Harvested Conan Yeast from Heady Topper Cans - Ferment at 64º and move to 68º over 4 days

Author:

cubbiebrewer

Boil Size: 14.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 75

Mash Thickness: 1.5

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: 1/7/2016 4:46 PM

Notes: Mash tun was too small for all the mash water. Infused with 10 gallons instead of 8. Mash was hot, around 160F. Had to leave mash open for 30 minutes to get mash down to 152F. Had to raise sparge volume by 2-3 gallons. collected 14-14.5 gallons pre boil wort. Collected 13 gallons post boil wort.

Author:

Pumpkin Hill

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.087

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/19/2016 6:39 PM

Notes:

Author:

Jarrod

Boil Size: 5 Gallons

Boil Time: N/A

Boil Gravity: 1.097

Efficiency: 90

Mash Thickness: 1.5

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: 6/28/2016 8:05 AM

Notes:

Author:

Boil Size: 7.8 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 62

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/23/2021 9:51 PM

Notes:

Author:

Bjalli

Boil Size: 55 Litres

Boil Time: 120

Boil Gravity: 1.099

Efficiency: 80

Mash Thickness: 3

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: 10/6/2017 4:04 PM

Notes: - 1 kg Laktose tilsettes siste 15 minutt av kok.

- Tisettes ren oksygen ved pitching av gjær og en ny runde med ren oksygen etter 8-12 timer.

- 0.7 brunt sukker og 450g Candisyrup D-180 tilsettes ettappevis under gjæring når stormgjæringen har avtatt.

Tilsetninger i Sekundær:
- 30ml LorAnn Pecan Strong Essence
- 30ml LorAnn Peanut butter Strong Essence
- 3.5dl Jim Beam m/8 stk vanilje bønner. (Stått i 4 måneder)
- 250 g Toastet Kakaonibs. Nibs toastes på 120 grader i 10 minutter. (kan også desinfiseres i vodka/bourbon før tilsetting)

Author:

Genus Brewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/18/2017 10:37 PM

Notes:

Author:

dragn9

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: 11/28/2016 9:26 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.092

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/19/2015 11:37 PM

Notes:

Author:

ole whiskerhooker

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.139

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: Corn Sugar

Priming Amount: 6 oz

Creation Date: 8/19/2014 5:06 AM

Notes: Very dark apple ale. Nice combination of aroma, body, and complexity. Great blend of malt, apple and hop flavor. Very fast fermentation. 10 days in primary then rack to secondary for 7 days.

Author:

Zen Beerwerks

Boil Size: 4.25 Gallons

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/19/2013 2:40 AM

Notes: 2/13 - finished at 1.012
3/7 fully dry hopped and carbonated. AMAZING BEER! Roast level, sweetness, hop aroma and flavor... I love it. If you've ever wanted to drink a black SN Torpedo with a twist this is the one to brew.

Author:

pdjbrewer

Boil Size: 4 Gallons

Boil Time: 70

Boil Gravity: 1.073

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: sugar

Priming Amount: 1 cup

Creation Date: 2/22/2013 11:28 PM

Notes: requires "2" yeast vials to achieve required cell count for proper fermentation. At this level you will still be 6 billion cells short.
Another possible alternative would be to purchase one yeast vial then make a starter equivalent to the shortage.

Strike water should be at 168.5 degrees.

Author:

dkcollier@yahoo.com

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 71

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/23/2015 12:33 AM

Notes: ♦ BREW DATES: Great Base Beer
Date: Brew Day • 03.25.16
Gravity End of Boil (OG) • 1.069
Gravity (FG) • 1.17
Date: Pitch Yeast Day • 03.27.16
Date: Keg Day • 04.08.16
Drafted Who’s House • Dan

♦ SESSION NOTES: (Now I would add the dry hops!)
Phantom didn't have 7.75 lbs Finland Wheat so I combined with American Wheat to a total of 6.75 lbs. Not dry hopping this beer on the first run.
Recipe from Zymurgy magazine. These are the one's I'm leaving out of this batch.
•0.75oz(21 g)Amarillo,8.5% a.a.(dry hop 5 days)
•0.75oz(21 g)Cascade,5.5% a.a.(dry hop 5 days)
•0.75oz(21 g)Centennial,10% a.a.(dry hop 5 days)
•0.75oz(21 g)Chinook, 13% a.a.(dry hop 5 days)
•0.75oz(21 g)CTZ, 14% a.a.(dry hop 5 days)

♦ STANDARD BREWING NOTES:
♫Create 8 gallons sparge water. Bring to 154° strike temperature. Prime pump. Pump water through hose. Add tablespoon 5.2 pH balancer
♫Add 2 drops Fermcap before adding grain.
♫Add grain – Sparge at 154° for 90 minutes (Minimum 60) (One gallon loss during sparge process) Water burn rate: 1-1/2 gallon per hour.
♫Boil clean water for end of boil session adjustment. Adjust to 5.5 water line.
•Dark beers – Add x tablespoon Calcium Carbonate
•IPA beers – Add 5 tablespoon Gypsum for IPA

WAKE UP!!!!!!
15 minutes – Add immersion chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last

♦ Check to see if fermentation tank nozzle is pointed upwards

♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales

♦ The Decoction Method
All decoction mashes start with a single infusion step where hot water is added to the mash to start the mashing process. Typical temperatures for the first step vary. Multiple step decoctions are often used. Some examples of steps include:

♥ DRINKABILITY: Great base to work from. Very light in color. Has a little citrus in character.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Author:

This Guy

Boil Size: 9.6 Gallons

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 74

Mash Thickness: 1.225

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65.7 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/11/2015 9:34 PM

Notes: Centennial and Falconer's for the first 5 days of Dry Hopping. Then Nelson and Simcoe for the second 5 days.

Author:

beavercreekbrewer

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.117

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: corn sugar

Priming Amount: 5 oz.

Creation Date: 3/3/2015 10:31 PM

Notes: If you like a nice pepper beer with an extra kick (but not over powering), this might be right up your ally!

A day or two before Secondary Fermentation, Roast habanero peppers over open flame until a nice char is present or bake in oven at 400 degrees for 15-20 minutes.

Cover roasted peppers with vodka or Bourbon in a sealed container and soak for at least 24 hours. (this will sanitize the peppers).
Add peppers to carboy or secondary fermentor and rack in beer.

Add in vodka or Bourbon for extra kick if desired. It will raise the avb another .5% or so.(Otherwise save the booze for some kick-ass bloody mary's!)

Also, instead of adding peppers to the secondary fermentor. You can add the peppers directly to individual bottles during bottling day. This gives a very unique flavor as well!
Experiment and enjoy

Author:

bighitterstone

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.108

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/17/2014 12:09 AM

Notes: Steep malts and oats for 30 min @ 150 degrees in 2-3 gallons of water. Remove grains from wort and bring to boil.

Cool to around 75 degrees and place into fermenter.

Pitch yeast and allow to ferment for 7 days.

Add 6 pounds (96 oz) of raspberry puree Let ferment/flavor for an additional 7 days. Rack to another carboy to separate the berry solids.