Homebrew Beer Recipes | Page 472 | Browse 315,000+ at Brewer's Friend

Author:

Wesley Kraszewski

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 3/26/2011 3:33 AM

Notes: Process:
1. Activate smack pack yeast 24 hrs prior to brew.
2. Combine and boil all malts, honey, into 3 gals warm water.
3. Bring to boil
4. Add 1 oz Hallertau hops (in mesh bag) at first sign of boil.
5. Boil 55 mins.
6. Add 1 oz Hallertau hops directly into wort.
7. Turn off burner (wort: 210F) and cover.
8. 5 mins later, place kettle in sink of cold water (120F).
115F 13 mins after boil
9. Add ice to bucket (equivalent of 1/2 gal water), add wort. Wort temp. now 68F.
10. Add 1-1/2 gals cold water to wort. Wort now 61F.
11. Pour wort from bucket to bucket 3 times, ending up in primary bucket.
12. OSG: 1.070 @ 61F.
13. Pitch yeast.
14. Install ferm lock and wait! (bubbling nicely after two days).

Author:

Skidogg77

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.063

Efficiency: 75

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: 1/29/2015 8:21 PM

Notes:

Author:

emsroth

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 100 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/7/2017 4:48 PM

Notes:

Author:

mytdil6

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.205

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: 7/25/2015 4:21 PM

Notes:

Author:

Mulamanca

Boil Size: 45 Litres

Boil Time: 90

Boil Gravity: 1.065

Efficiency: 58

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/1/2015 4:13 PM

Notes: duvel

malte belga pilsen 11kg
http://www.brewmarket.com.br/pd-1B3727.html

Lupulo
25g do Sttyrian Golding (SI)
15g do saaz
15g sorachi ace (nao encontrei)

fermento de ale US - 0.5
nao encontrei o especifico pra belgian ale

receita - https://www.brewtoad.com/recipes/duvel-tripel-hop-e

http://www.candisyrup.com/recipes.html

Stap 1: 55°C 10 Min.
Stap 2: 63°C 50 Min.
Stap 3: 74°C 10 Min.
Stap 4: 78°C 5 Min.

Author:

BigD'sBrewcave

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.128

Efficiency: 100

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: 11/19/2016 10:03 PM

Notes: Brew day 11/19/16

Added DME 12 minutes into the boil.
Used previously used S-04 in Quart jar. poured straight in.
OG was high, 1.073, FG 1.011 8.14%ABV
adding 1/2oz vanilla extract at 10 days.
Cold Crashed 11/30/16
Gelatin 12/1
keg'd 12/6

Author:

Mig

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 99

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: 10/16/2015 4:06 PM

Notes: Apples - 28L
Gooseberries - 6kg

Sulphite - 1/2 teasp
Asorbic acid - 1 teasp
Tannin - 6 teasp
Pectolase - 12 teasp
Glycerol - 3 desrtsp
Citric acid - 3 teasp
Tartaric acid - 2 teasp
Yeast Nutrient - 6 teasp
Yeast - Mangrove Jack M02 x2 (18g)

Honey - 450g (John's Welsh)

Author:

Rompetom

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.062

Efficiency: 70

Mash Thickness: 3

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: 11/27/2015 9:28 AM

Notes:

Author:

HighVoltageMan!

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 85

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: 12/9/2015 9:04 PM

Notes:

Author:

llvtt

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/7/2016 5:34 AM

Notes:

Author:

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 62

Mash Thickness: 1.3

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: 1/17/2016 3:01 AM

Notes: trying kettle souring. Mash 1 hour 158. Then run off to pot. Raise temp to 180 to pasteurize. Rack back into cleaned mash tun. Drop to 120 using dry ice to purge o2 and cool. Itch 1 gal sour starter pH 3.0. Use cellophane to seal. Then lid. Fridge with heater two days. Boil with hops and ferment with us05.

Author:

Kaan

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/24/2016 6:39 PM

Notes:

Author:

YoEric

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

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: 6/13/2019 7:22 PM

Notes:

Author:

Threefold Brewing

Boil Size: 11.7 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 50

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/16/2013 6:20 AM

Notes:

Author:

Urban Brewing 10301

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.04

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: 10/19/2018 6:55 AM

Notes:

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:

Marc ook

Boil Size: 19 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 73

Mash Thickness: 3

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: 9/13/2015 12:12 PM

Notes: Yeast Used = "De Koninck" culture from "De Pelgrim" cafe, should be the same as the wyeast strain.

Author:

cobradave

Boil Size: 1.25 Gallons

Boil Time: 60

Boil Gravity: 1.044

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: 5/15/2015 10:48 PM

Notes:

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