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

Author:

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 68

Mash Thickness: 3.65

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: 2/13/2023 11:46 PM

Notes: 추운 겨울날에 어울리는 고도수 맥주.

아로마 하우스의 수제 바닐라 빈 팅처(Tincture)를 첨가해 맥주에 은은한 바닐라의 풍미를 더하고 원두(whole bean)를 콜드브루 방식으로 맥주에 녹여내 마치 바닐라 라떼가 연상되는 달콤한 스타우트.

Author:

Vestsio Køståms

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 85

Mash Thickness: 2.8

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: 7/16/2015 7:17 AM

Notes: White Labs WLP001 / Wyeast 1056 / Safale US-05

68°C i 60 min, 78°C i 5 min.

OG: 1.046 FG: 1.010 IBU: 18 Alkohol: 4,7% EBC: 29 ME1: 75%
Volum: 25 liter

Gjæring
14 dager på 18-21°C

Author:

Trekker23

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 80

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/1/2017 9:55 PM

Notes:

Author:

Vulpine Brewing Co.

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 75

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: 18.21 psi

Creation Date: 3/6/2020 5:31 PM

Notes:

Author:

Bdmac88

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.098

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/9/2017 9:53 PM

Notes:

Author:

Gregory L

Boil Size: 6.5 Litres

Boil Time: 90

Boil Gravity: 13.3

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 28 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/1/2015 1:22 PM

Notes: Original gravity 1.084
Final gravity 1.021
Alcohol (by volume) 8.3%
Bitterness (IBU) 22
Yeast 3 liquid packs Wyeast ****1762 Belgian Abby Ale II

Boil 90 minutes

Ferment 14 days @ 18-24°F

Inspired by:
http://www.homebrewtalk.com/f14/kwak-beer-252114/

Author:

Bails111

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 64

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: 6/25/2015 11:37 AM

Notes: 31/3/19. Robobrew step mash. Mash in 55C 20 min.
Steadily raise to 62C over 20min.
Steadily raise to 75C over 20min.
OG: 1085

Author:

Boil Size: 26.5 Litres

Boil Time: 60

Boil Gravity: 9.9

Efficiency: 75

Mash Thickness: 3.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/21/2015 12:54 PM

Notes: Slurry from #0006. Aprox 150ml.

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:

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:

Bklyn

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/1/2016 1:57 AM

Notes: Lawson’s Double Sunshine IPA Recipe

Published: 2016-03-29

Sean Lawson, owner of Lawson’s Finest Liquids, a small-batch brewery based in Warren, Vermont, shared this recipe for their Double Sunshine IPA, which is packed with juicy tropical fruit flavors and bright herbal aromas thanks to the abundance of U.S. grown hops.

ALL-GRAIN

Batch size: 5 gallons (19 liters)
OG: 1.074
FG: 1.013
IBUs: 100+
ABV: 8%

MALT/GRAIN BILL
8.5 lb (3.85 kg) 2-row pale ale malt
12 oz (340 g) Carapilsen malt
2.5 lb (1.1 kg) Vienna-style malt
1 lb (454 g) flaked oats
6 oz (170 g) Caramunich-type malt

HOPS & ADDITIONS SCHEDULE
0.75 oz (21 g) Columbus [14% AAU] at 60 minutes
1 oz (28 g) Citra [12.5% AAU] at 20 minutes
1 lb (454 g) corn sugar at 10 minutes
3 oz (85 g) Citra [12.5% AAU] at 5 minutes
3 oz (85 g) Citra [12.5% AAU] at knockout
3 oz (85 g) Citra [12.5% AAU] at dry hop

YEAST
Fermentis Safale US-05, Lallemand BRY-097, Wyeast 1056 (American Ale), or White Labs WLP001 (California Ale)

DIRECTIONS
Single infusion mash: Achieve a target mash of 152°F (67°C). Hold for 45 minutes, then raise to mash-out temperature and begin lauter phase.

Collect enough wort to boil 6.5 gallons (24.6 liters) and boil for 60 minutes, following the hops and additions schedule. After the boil is complete, begin a whirlpool in the kettle and let the knockout hops rest in the hot wort for at least 30 minutes before chilling.

Chill the wort rapidly to 68°F (20°C). Ferment at 68°F (20°C) for one week. Cool to 55°F (13°C) to settle the yeast. Dump the yeast from the bottom of the fermentor or rack to a clean, sanitized vessel. Add the dry hops and let the beer sit for an additional four to seven days at 55–57°F (13°C).

EXTRACT VERSION
Replace the 2-row and Carapilsen malts with 6 pounds (2.7 kg) of light liquid malt extract. Mix the crushed Vienna-style malt, flaked oats, and Caramunich-type malt into 2 gallons (7.6 liters) of water to achieve a temperature of 152°F (67°C). Hold at this temperature for 45 minutes.

Rinse the grains with 2.5 quarts (2.6 liters) of hot water, add the liquid extract, and bring to boil. Top off the kettle to 6.5 gallons (24.6 liters). Boil for 60 minutes, following the hops schedule and adding 1.5 lb (680 g) of corn sugar with 10 minutes left in the boil. Continue as directed above.

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AUTHOR: SEAN LAWSON

Author:

thinkfreeer

Boil Size: 2 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: 9/1/2012 5:51 PM

Notes: Recipe from Blackstone Valley Brewing Co.
Steeped grains until just before boiling. Cost $38

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:

Bill Gray

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/7/2016 3:46 AM

Notes: Due to high OG, thinking of brewing for a 2.5 gal batch, then watering down to get 3-3.5 gal?

Not sure

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:

mytdil6

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 65

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/29/2018 2:26 AM

Notes:

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:

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:

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:

Joebobbadfish

Boil Size: 6.75 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 85

Mash Thickness: 1.7465

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 49 ° F

Priming Method: co2

Priming Amount: 8.24 psi

Creation Date: 12/17/2020 2:31 AM

Notes: It's been several years since I had a Paulaner Pils fresh in Germany and I still think about it often. I won't have a basis for comparison here in the states, but I'll fool myself into believing it's the perfect match.

Brewer Notes:
*3-4L starter for yeast with yeast nutrient
*O2 for about a min. after cooldown
*Diacetyl rest at about 1.02-1.016 for at least 2 days by letting naturally rise to 62F-ish
*Transfer to keg and cool back down to 50F, then 40F, then after a few days move to keezer at 34F for lagering
*Fine w/gelatin after a few days
*Lager as long as I can stand it (2-3 weeks?)