Homebrew Beer Recipes | Page 489 | Browse 325,000+ at Brewer's Friend

Author:

Per Abich

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

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: 3/3/2013 12:43 PM

Notes:

Author:

willlahey

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 63

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/30/2019 4:46 PM

Notes:

Author:

Hmelboy

Boil Size: 38 Litres

Boil Time: 215

Boil Gravity: 8

Efficiency: 70

Mash Thickness: 4

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/25/2014 3:24 PM

Notes:

Author:

Bikestickball Brewing

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 2.8

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: 4/5/2017 9:28 PM

Notes:

Author:

hines57

Boil Size: 7.5 Gallons

Boil Time: 120

Boil Gravity: 1.074

Efficiency: 70

Mash Thickness: N/A

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: 9/26/2015 9:48 PM

Notes: Note Belgian Candi Sugar is home made amber. Around Mid color. Chinook hops are homegrown, IBU unknown. Actually added entire Chinook Hop Bine to the brew. Final IBU will be around 80 to 90. Adjust when boiling to really make hoppy. Two batches to be aged in 10 gallon Rum Barrel x 4-6 months. Not going for an aromatic hoppy ale. Want flavors to meld with the barrel flavors. Follows a Tripel that has been in the Barrel 6 months.

Author:

Wolf Pack Brewing

Boil Size: 40.11 Litres

Boil Time: 60

Boil Gravity: 1.027

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 2.98 bar

Creation Date: 1/1/2022 11:27 PM

Notes: * Fresh is best - We highly recommend using this kit promptly to obtain the best flavor from your beer. Ensure
you use sanitary practices to prevent any accidental contamination. Typical fermentation is completed in 10
days.
1. Chill wort to target fermentation temp (68°-72°F/20 ̊-22 ̊C), place in temp controlled environment, attach
insulated temp probe to side of fermentor (or in a thermowell if you have one), and pitch your yeast.
2. Two days after fermentation activity starts, remove the probe so it measures ambient then bump regulator to
75°F/24 ̊C.
3. After 2-5 more days, once FG is stable (e.g. no fermentation activity / bubbles in your airlock) and the sample
is free of off-flavors (a forced diacetyl test can verify this), drop the temperature to 50°F/10 ̊C.
*If diacetyl persists, increase temperature slowly. The Philly Sour yeast is able to handle up to 86°F/30 ̊C if
needed.
4. Add finings if desired (e.g. 1/2 tsp gelatine dissolved in pre-boiled water). Cold crash the beer to 30-32°F/0 ̊C.
5. 24-48 hours later, package the beer.

Author:

generaltao

Boil Size: 7 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: 9/11/2012 2:30 PM

Notes: Primary for 14 days.
No secondary.
Cold crash for 5 days minimum.
Gelatin.

Substitute Mt Hood for Hallertauer
Substitute WL California WLP001 for WYeast American Cale 1056

Author:

Second Star Fermentations

Boil Size: 2.13 Gallons

Boil Time: 45

Boil Gravity: 1.025

Efficiency: 70

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 50 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 7/18/2018 3:35 AM

Notes: 1) In kettle #1, combine water (about 4 quarts) at 144 °F (62 °C) and the crushed grain to achieve a temperature of 113 °F (45 °C). Mix the grain and water thoroughly and allow it to rest at 113 °F for 10 minutes. This amount of water is just enough to wet all of the grain and flour. The mash needs to be stirred well to make sure that all the grain is wetted and that no clumps of flour are present. Total time for this step is about 20 minutes, including the temperature rest.

2) Next, add enough boiling water (212 °F [100 °C]) to the mash to bring the temperature to 136 °F (58 °C). Do this over the course of 5 minutes, making sure to mix thoroughly. It will take about 4 quarts of boiling water to raise the mash temperature to 136 °F, and you will end up with a very soupy mash with plenty of excess liquid. Allow the mash to rest for 5 minutes at this temperature. Remove about 1 quart of liquid from the mash, add it to kettle #2, and heat to 176 °F (80 °C). The liquid taken off should have the appearance of milk. Once heated it will clear up and large particles of hot break will form.

3) Add more boiling water to the mash over the course of 10 minutes to bring the temperature to 150 °F (65 °C), again with constant mixing. It will take about 5 quarts to achieve this temperature. Allow the mash to rest for 30 minutes at 150 °F (65 °C). At this point, the mash will be very soupy and the liquid much less milky in appearance.

4) Remove 4 quarts of liquid from kettle #1 and add it to kettle #2, which will put it up to 5 quarts. Continue to heat kettle #2 to maintain a temperature of 176 °F (80 °C). The liquid removed from kettle #1 will be very cloudy, but not quite as milky as the liquid previously removed in step 2.

5) Add more boiling water to kettle #1 to bring the temperature to 162 °F (72 °C) and allow it to remain at that temperature for 20 minutes. Again, it will take about 5 quarts of water to reach the rest temperature. The mash should be very thin and soupy with a great deal of small particulate matter in the liquid portion.

6) After the 20-minute rest, run off the liquid from kettle #1 and bring to a boil in a third kettle. Add enough of the liquid from kettle #2, at 176 °F (80 °C), back into the mash in kettle #1 to bring the mash to a temperature of about 167 °F (75 °C). Allow the mash to rest at that temperature for 20 minutes. If any liquid is left in kettle #2, it can be added to the previously collected runoff in kettle #3.

7) After 20 minutes, recirculate the wort in kettle #1 to clarify it, and begin sparging with 185 °F (85 °C) water. Sparge until the gravity of the runoff has dropped to less than 1.008 (2.06 °P). Boil the wort, now in kettle #3, until the volume is reduced to about 5 gallons.

8) As the wort begins to boil, hop with about 4 oz of aged hops. The combined water additions and sparging should add up to about 9 gallons of wort. Total boiling time to reduce this volume to 5 gallons will depend on your equipment and methods. At the beginning of the boil, the wort will be cloudy and full of large flocculent break material. As the boil proceeds, the wort should clarify as the proteins continue to coagulate and the starch solubilizes. After boiling, the wort can be cooled using your method of choice. This method of mashing does not seem to yield the large amount of break that a typical all-malt infusion mash would yield. As stated elsewhere, however, your results may vary depending on your equipment and technique.

Author:

Mall

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 2.6

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: 2/20/2018 1:26 AM

Notes:

Author:

Redleg Ed

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 1.32

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 64 ° F

Priming Method: CO2

Priming Amount: 12psi

Creation Date: 8/13/2016 11:33 AM

Notes: Inspired by HBT Biermuncher's Oktoberfast (http://www.homebrewtalk.com/showthread.php?t=39021) but tweaked to fit my tastes & inventory.

Use STC-1000+ DARK LAGER PROFILE (Pr5)(40+ days)
Pitch yeast < 68° (then start profile)
SP0: 54°
dh0: 336 (14 day ferment)
SP1: 54°
dh1: 24 (1 day ramp up)
SP2: 68°
dh2: 48 (2 day D-rest)
SP3: 68°
dh3: 48 (2 days ramp down to lager)
SP4: 34° (Crash, fine and keg)
dh4: 504 (21 day lager in keg)

Substituted Honey Malt for Aromatic and CaraMunich 1 for the 20L & 40L

Author:

Boil Size: 504 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/28/2016 8:53 PM

Notes:

Author:

Boil Size: 5.75 Gallons

Boil Time: 55

Boil Gravity: 1.062

Efficiency: 72

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: 10/18/2015 10:33 PM

Notes: Added a cocoa nib tincture a can of sour cherries in water and 32 oz pure sour cherry juice at secondary. It tasted good coming out of primary despite low volume (~4.5 gal).

Second best beer I've made out of 30+ batches.

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/30/2015 12:11 PM

Notes:

Author:

monkeyhaiku

Boil Size: 6.46 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/11/2014 4:57 AM

Notes:

Author:

Ozarks Mountain Brewery

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/11/2014 6:35 PM

Notes: very nice light bodied blond ale, compares to a lager without the spice, let it age 30 days before it tastes like toehead and you will be reworded

Author:

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 3.1

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: 6/12/2016 4:39 PM

Notes:

Author:

Matthew Grajeda

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/22/2017 2:56 AM

Notes:

Author:

CJ

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 69

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: Bottle Condition

Priming Amount: N/A

Creation Date: 11/26/2013 2:52 PM

Notes:

Author:

Sean Lorenz-Duvall

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 70

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: 8/25/2020 5:54 PM

Notes:

Author:

zgoda

Boil Size: 26 Litres

Boil Time: 75

Boil Gravity: N/A

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/20/2013 7:39 AM

Notes: