Homebrew Beer Recipes | Page 524 | Browse 320,000+ at Brewer's Friend

Author:

perogi

Boil Size: 16 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 84

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/1/2013 7:40 PM

Notes:

Author:

Woozy

Boil Size: 26.5 Litres

Boil Time: 75

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/16/2015 2:55 AM

Notes: Use 15g pack of Salale S-04 hydrated
Carbonate to 2.5 vol 58g dextrose for 9L

Steep specialty grains seperately for 30 mins in 6L water at 65c. The PH of this water should be low and can be added to the mash if the PH of the mash is above 5.4

If mash PH is OK add 6L of sparge water to mash reducing sparge water later by 6L

Author:

robjag

Boil Size: 58 Litres

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: Table Sugar

Priming Amount: 130

Creation Date: 5/18/2016 7:20 PM

Notes:

Author:

ibriggs82

Boil Size: 25.5 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 61

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/31/2015 4:51 PM

Notes:

Author:

dpatrickv

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

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: 2/9/2016 8:24 PM

Notes:

Author:

Arbe0

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/19/2013 3:41 AM

Notes:

Author:

bhive01

Boil Size: 7.05 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 58 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/2/2021 3:08 PM

Notes: https://web.brewfather.app/share/MA3URjvztDpbHX

15 psi at 14-15°C (~58°F) with 34/70

Changing to dark munich and Tett from light munich and Saaz because of what's on hand.

Author:

AndyMcBrews

Boil Size: 7.7 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 60

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 10.23 psi

Creation Date: 8/29/2020 2:49 PM

Notes: Step by Step
1) Mix the crushed grains with 5 gallons (19 L) of 168 °F (76 °C) water to stabilize at 152 °F (67 °C) for 60 minutes.
2) Sparge with 175 °F (79 °C) water.
3) Collect 6 gallons (23 L) of wort runoff to boil for 60 minutes.
4) Add the hops, Irish moss, and yeast nutrient as per the schedule. 5) Cool the wort to 75 °F (24 °C).
6) Pitch the yeast and aerate the wort heavily. Allow the beer to cool to 68 °F (20 °C). Hold at that temperature until fermentation is complete.
7) Transfer to a carboy, avoiding any splashing to prevent aerating the beer and add the dry hops.
8) Condition for one week and then bottle or keg.

Author:

Ozarks Mountain Brewery

Boil Size: 14.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 80

Mash Thickness: 1.6

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: 5/26/2019 4:36 PM

Notes:

Author:

totalbeeall

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.093

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: 11/4/2016 12:52 AM

Notes:

Author:

spdalton

Boil Size: 1.75 Gallons

Boil Time: 60

Boil Gravity: 1.023

Efficiency: 70

Mash Thickness: 2

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: 2/27/2016 8:12 PM

Notes:

Author:

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 3.2

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: 1/8/2016 12:08 PM

Notes:

Author:

JUAN LOPEZ

Boil Size: 48 Litres

Boil Time: 75

Boil Gravity: 1.076

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/20/2015 10:20 PM

Notes: Procedimiento

Maceración a 65 por 60 min. Mash Out 76 C 20 min. Lavado de grano a 76 C por 15 min.

Fermentación por 7 días a 18 C. Segunda Fermentación y Dry Hopping por 14 días a 18 C Madurar por 1 semana a 2 C

Author:

Mystic Brewing

Boil Size: 6.30004 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 5/30/2011 2:04 AM

Notes:

Author:

Chef Chad

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 4/8/2012 11:59 PM

Notes:

Author:

duncans

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/18/2015 8:22 PM

Notes: Wyeast 1098 or 1099
Syrup is actually Lyle's golden.

Riggwelter Yorkshire Square Ale
Black Sheep Brewery, Masham, North Yorkshire, England

Author:

WildHighlander

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/23/2016 8:40 PM

Notes: Step by step:

Steep crushed malts in three gallons of water at 150º F for 30 min. Remove grains from wort, add malt syrup and powder and bring to a boil. Add Cascade and Nugget (bittering) hops, Irish moss and boil for 45 min. Add 0.25 ounce of Fuggle hops (flavor hops) for last 15 min. of the boil. Add 0.5 ounce of Fuggle (aroma) hops for the last two minutes of the boil.

When done boiling, strain out hops, add wort to two gallons cool water in a sanitary fermenter, and top off with cool water to 5.5 gallons. Cool the wort to 80º F, aerate the beer and pitch your yeast. Allow the beer to cool over the next few hours to 68-70º F, and ferment for 10-14 days. Bottle your beer, age for two to three weeks and enjoy!

Author:

bexhill_bandit

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: dextrose

Priming Amount: N/A

Creation Date: 6/11/2017 4:35 AM

Notes: GOLD MEDAL @ north coast national 2017 in Stout category

Brewed 11/6/17
Mash unmalted, flaked barley at 50'c for 20mins in 1L water. (I did 1.5L but should have done less)
Mash in 14L at 76'C Maris Otter then roasted malts then finally add premashed barley flakes, check temp and add more hot liquor to get to 67'C. (i ended with 18L mash including liquor from flaked barley
= 3L/kg mash ratio. temp at 62'c at end of hour)
mash for 60min.
Drain through bazooka screen AND mash bag for good filtration.
First runnings gravity 1.076 got 10L
Heat 30L of hot liquor to 82'C
Batch sparge 20L for 10mins (got 73'C)
Drain & measure collected wort, aiming for 30L. Do second batch sparge of a few litres if more wort is required.
Preboil gravity 1.052
Bring to boil & add single addition of hops & cocoa nibs for full 60min
OG 1.058
Not much trub, very clean brew.
First day temp was at 25'c didn't cool in beer fridge, then spent 3days on cement slab dropping to around 16'c slowly over time.
gravity at 3days 1.021
put back in beer fridge at 18'c on day 3
1.018 at 6 days
Bottled on 25/6. Added 2.0vols of priming dextrose BUT it sat there for 6hrs before bottling. Didn't get any obvious yeast activity. Tasted great, very viscous mouthfeel. rich roasted malt and good balance of bitterness. Nibs seems to have added more to the bitterness than chocolatey-ness.
Not much captured co2, compared to saison prior to bottling.. seems like more malty beers (red ale, barley wine, brown ale) don't carbonate as well, or dont have as much captured co2 before priming so end up under carbonated?
1/7/17 tasted beer-amaze! 10th brew and i got a perfect batch. Beer is only 1 week bottle conditioned and 100% drinkable. Luscious mouthfeel, quite hoppy good head... perfect.

Author:

Hepner

Boil Size: 11 Litres

Boil Time: 90

Boil Gravity: 1.09

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/29/2014 11:32 AM

Notes:

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.