Homebrew Beer Recipes | Page 479 | Browse 320,000+ 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:

tayvay

Boil Size: 341 Gallons

Boil Time: 75

Boil Gravity: 1.052

Efficiency: 78

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: 5/26/2015 4:56 PM

Notes:

Author:

HHA

Boil Size: 140 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 71 ° F

Priming Method: co2

Priming Amount: 9.22 psi

Creation Date: 7/20/2021 2:44 AM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 50 ° F

Priming Method: dextrose

Priming Amount: N/A

Creation Date: 12/5/2015 1:22 AM

Notes: 2 packets of wyeast
1.2 liter starter @ 1.036 = 4.3 oz dme
then 5 liter starter @ 1.036 = 18.1 oz dme
= 735 billion cells (732 needed)

Author:

Tuomo

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.066

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: 4/15/2016 9:59 AM

Notes:

Author:

BLawford

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 2.5

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: 3/24/2017 12:38 PM

Notes:

Author:

dtrifonov

Boil Size: 116 Litres

Boil Time: 60

Boil Gravity: 10.1

Efficiency: 79

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 22 ° C

Priming Method: White sugar at bottling

Priming Amount: 7-8g/l

Creation Date: 5/7/2015 12:52 PM

Notes: Two packs of Safale US-05 in 2L starter over а stir plate. Infusion of another 2L wort on the next day.

====After tasting===
*The second portion of hops is good to be much more and/or later added.
*Main sacharification temperature could be lower than 67°C. Probably 66°C would be better.

Author:

Ben's beers

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 75

Mash Thickness: 6.5

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: 9/12/2015 11:34 AM

Notes: At bottling this tasted exactly like a classic English real ale - exactly what I was aiming for. The combination of Wyeast West Yorkshire yeast, Challenger hops, hard tap water with gypsum & CRS (see right), and a typical English recipe including 10% invert sugar has worked beautifully.

Mashing overnight in most of the liquor followed by very quick sparge in the morning gave 82% efficiency and a stronger beer than planned.

I used a whole 100g packet of Challenger hop pellets, adding most at 80 Celsius during the post-boil chill. All hop trub was tipped into the FV with the wort rather than being separated, as I would usually do. This has given the beer a very hoppy nose.

Hands down the best English style ale I've ever brewed and definitely one I will repeat.

Author:

Papini

Boil Size: 31.75 Litres

Boil Time: 90

Boil Gravity: 1.062

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: 0.83 bar

Creation Date: 11/14/2015 5:40 PM

Notes: Relação BU/GU - 0,75

Adição dos sais e da enzima ultraflo max nos 35 litros de água.
Perfil da água para o estilo Russian Imperial Stout:
Cálcio - 50-75 mg/l
Magnésio - 0-30 mg/l
Sódio - <100 mg/l
Cloreto - 50-150 mg/l
Sulfato - 50-150 mg/l
Alcalinidade Total - 120-200 ppm - Esperado 186
Alcalinidade Residual - 120-200 ppm - Esperado 96
PH 5,5 - Esperado

Relação sulfato/cloreto - 1,0 Balanceado

Adição do açúcar (Rapadura) no inicio da fervura.

Nutriente para levedura Yestamina bio4 - 2 capsulas nos 15 minutos finais da fervura.

2 pacotes da levedura US-04.
Starter com 2L e 200g DME: 1,15M cells / mL / °P

Fermentação:
18°C por 2 dias
19°C por 1 dia
20°C por 1 dia
21°C por 1 dia
22°C por 1 dia

Abaixar 4°C por dia até 0°C e manter por 2 semanas.

Obs: 19/10/2020. Na Proxima brassagens não utilizar a água separada para lavagem. Utilizar o máximo possível na capacidade da panela (34 litros) e, se necessário, adicionar no inicio da fervura para completar os 29 litros.
Durante o Mash realizar a circulação.

Conforme planejada a RIS da receita tem um aroma e sabor de frutas passas, como ameixa seca. Quase nada de torrado, café ou chocolate.

Variações possíveis para esta receita seria a substituição das quantidades entre os maltes Special X, Torrado e chocolate.
Sabor torrado:
1,0 kg de torrado
0,5 kg de Special X
0,5 kg de chocolate
Sabor chocolate:
0,5 kg de torrado
0,5 kg de Special X
1,0 kg de chocolate

Na próxima usar (experimentar) o lupulo HBC 472.
Conforme descrição no site de insumos: Na cerveja este lúpulo contribui com um surpreendente aroma frutado juntamente com um distinto sabor amadeirado que remete a coco e Whiskey/Bourbon.
Pode ser interessante para uma RIS.

Author:

Mike Theodore

Boil Size: 8.75 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 66 ° F

Priming Method: Corn Sugar

Priming Amount: 5 oz.

Creation Date: 7/16/2016 8:30 PM

Notes:

Author:

Mig

Boil Size: 39 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 80

Mash Thickness: 2.7

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: 10/6/2016 10:09 PM

Notes:

Author:

BattleBuddy

Boil Size: 15 Litres

Boil Time: 75

Boil Gravity: 1.044

Efficiency: 68.9

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/30/2021 12:13 PM

Notes: 15 weeks conditioning at 12C

Author:

Brew it Bru

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 3.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 83.3 g

Creation Date: 12/20/2023 7:49 AM

Notes: Ferment at 12c for 5 to 7 days, then raise temp to 16/17c for a further two days. Check gravity level. If fully attenuated drop temp to 5c for 4 weeks. or as long as you can wait, Bottle or Keg and wait a further two weeks for secondary carbonation

Author:

Reichert

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 1.25

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: 1/15/2014 2:17 AM

Notes: Oxygenate with O2
Ferment 8 - 10 days

Author:

ejf063

Boil Size: 9.36 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 72

Mash Thickness: 2.8

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: 11/2/2022 3:29 PM

Notes: i boiled too long... time got away got 4.75 gals 1.062

This turned out really well. A super clear red that has a crisp finish. If anything, I would up the IBU to 30 and leave everything else the same.

Author:

Tsai94

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/26/2017 12:00 AM

Notes:

Author:

marcos_1

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 70

Mash Thickness: 1.5

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: 11/14/2015 7:08 PM

Notes: The color is darker than shown.

Author:

bebebe

Boil Size: 11 Litres

Boil Time: 90

Boil Gravity: 19.6

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/28/2014 7:48 AM

Notes:

Author:

Genus Brewing

Boil Size: 2.75 Gallons

Boil Time: 60

Boil Gravity: 1.058

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: 4/11/2014 11:55 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 65

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: 7/16/2017 5:28 AM

Notes: It is a hot summer in Phoenix, so why not make a decidedly American spin on a Kolsch. Not really a true Kolsch, more a Kolsch Style Ale with the idea being inspired by the KSA from Fort Point.

Fermented at room temps and cold crashed for a few weeks. San Diego Super Yeast ferments clean (and fast), allowing the malt and hops to be the star.