Homebrew Beer Recipes | Page 530 | Browse 315,000+ at Brewer's Friend

Author:

Barnstaple Brewers

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.079

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/22/2015 9:11 PM

Notes:

Author:

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 85

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: Force Carbonation

Priming Amount: 9 psi

Creation Date: 10/29/2013 8:28 PM

Notes: - Grain milled on Cereal Killer grain mill at 0.038" setting - one pass
- Oats pre-cooked and added to mash at mash temp
- Primary fermentation for 14 days
- Kegged - 35.6 degrees - 9 psi CO2

Author:

Antmaniac

Boil Size: 3 Gallons

Boil Time: 90

Boil Gravity: 1.082

Efficiency: 75

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: 2/20/2023 3:20 AM

Notes: Mill grains and mash in at room temperature—about 68°F (20°C).

Steadily raise mash to 151°F (66°C), and rest there 10 minutes.

Raise to 162°F (72°C); rest 20 minutes.

Raise to 170°F (77°C), rest 10 minutes, and mash out.

Vorlauf until runnings are clear, then run off into the kettle.

Sparge and top up as necessary to get 6.5 gallons (24.6 liters) of wort—or more, depending on your evaporation rate.

Boil for 90 minutes, following the hops schedule.

After the boil, chill to 52°F (11°C), aerate wort, and pitch yeast. Ferment at 55°F (13°C) for about 1 week.

After fermentation is complete, crash, add dry hops, and lager at 36°F (2°C) for about 4 weeks.

BREWER’S NOTES
No filtration, no centrifuge, no finings—just cold and time. Spunding is recommended for more natural carbonation. (For more about spunding, see “Gearhead: The Force Behind the Fizz” on beerandbrewing.com.) Serve at 46–50°F (8–10°C) in a tapered pilsner glass.

Author:

Vinnes beer

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 73

Mash Thickness: 3

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: 3/26/2017 7:19 PM

Notes: Boil time: 60 mins
Cool down to 19 degrees before adding yeast.
Fermentation: 7 days 20C - 7 days 18C

NOTE:
Cold infuse 180 grams of coarse ground dark roast coffee for three days, add prior to bottling.

Additions:
Water adjustment - before mash in. Ph 5,2
Yeast Nutrient - end of boil
Whirlfloc (Irish Moss) - 15 min boil

Author:

JapaneseRedneck

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.82

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: 10/24/2016 7:30 PM

Notes: Boil for 90 minutes, following hop schedule. Add lactose 15 minutes before end of boil.

- Ferment at 70°F (21°C), then condition in secondary at 60°F (16°C) for at least one week. After secondary add 6-10 oz (to taste) Chocolate Extract in Keg and Age for minimum of 2 weeks.
-Toast Oats at 300F for 30-45mins (cook until it smells like cookies)
- Chocolate Extract made from Nestle "Dutch processed" powder. Mix with vodka. Let sit of several weeks, shaking daily. Filter liquid and store. Should be stored in dark place away from sunlight.

*Brewed 11/8/16 - Smooth Beer with some bitter notes from the chocolate. Smooth mouth-feel. Like to add some toasty notes and updated to recipe as it is.

Author:

dazzla

Boil Size: 60 Litres

Boil Time: 70

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 3

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: 9/27/2016 2:48 PM

Notes:

Author:

Rodrigo Wantuk

Boil Size: 21 Litres

Boil Time: 45

Boil Gravity: 1.031

Efficiency: 65

Mash Thickness: 3

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: 12/14/2015 1:54 PM

Notes: 1. Tratar 10 Litros de Água conforme target para Light Lager, favorecendo pouco corpo e pouco amargor.
2. Elevar os 10 litros para uma temperatura de 45ºC e então adicionar os maltes.
3. Manter a temperatura em 42ºC durante 10 minutos para a primeira rampa de temperatura, a beta-glucanase, cujo objetivo é diminuir a viscosidade do mosto devido a grande concentração de cereais não maltados.
4. Elevar a temperatura para 50ºC e manter durante 15 minutos, onde a ação das proteases estará ocorrendo na chamada parada proteica, cujo objetivo é quebrar as cadeias maiores de proteínas (devido a alta quantidade de trigo), diminuindo assim a viscosidade e corpo da cerveja.
5. Faltando pouco tempo para acabar a proxima etapa, tratar mais 13 litros de água e elevar eles a temperatura de 80ºC, preparação para a lavagem dos grãos após o mash-out. Nosso objetivo é utilizar 11 litros apenas, mas seguiremos adicionando até ter uma OG pré-boil de aproximadamente 1.031.
6. Elevar a temperatura para 64ºC e manter por, pelo menos, 50 minutos, sempre fazendo o teste do Iodo. Beta-Amilase irá transformar o amido em maltose, o alimento para as leveduras. Após os 50 minutos, ou o teste do iodo estar quase bom, subiremos a temperatura para 68 graus nessa reta final, para não deixar a cerveja totalmente sem corpo.
7. Uma vez passando pelo teste do Iodo, elevar a temperatura a 78ºC (não passando 79ºC de forma nenhuma) e manter por pelo menos 12 minutos, para a inativação das enzimas.
8. Realizar o sparge (caso não tenha feito fly-sparge) e então a lavagem dos grãos, adicionando agua tratada a 80ºC até atingir uma OG pré-boil de aproximadamente 1.031, o que nos dará uma OG de aproximadamente 1.046.
9. Realizar a fervura normalmente, 60 minutos devem bastar, onde a primeira adição de lupulos será aos 15 minutos de fervura, 45 minutos para a conclusão. A proxima adição de lupulos será faltando 30 minutos para o fim da fervura.
10. Faltando 10 minutos para o fim da fervura, adicionamos a semente de coentro, triturada.
11. Faltando 5 minutos para o fim da fervura, adicionamos em uma hop bag as raspas de lima e de limão, e o capim limão. Adicionamos também, fora da hop bag, 1/2 unidade de Whirfloc.
12. Ao desligar o fogo, aguardar 10 minutos com panela fechada antes de tirar a hop bag com as raspas e ervas. Após aguardar os 10 minutos, faremos um Whirpool vigoroso com o mosto ainda quente.
13. Após feito o Whirpool, aguardaremos pelo menos 10 minutos (com o mosto tampado) e então iniciaremos a resfriar o mosto utilizando um chiller de contra-fluxo + gelo com o intuito de baixar a temperatura o mais rapido possível, em menos de 10 minutos.
14. Após atingir nosso target de 23~26ºC (Iniciando fermentação em temperatura alta), inoculamos um fermento previamente hidratado (WB-06) e levaremos o fermentador a geladeira, regulada em 21ºC durante os primeiros dois dias.
15. No terceiro dia de fermentação, abaixaremos a temperatura para 20ºC e assim seguirá até o termino da fermentação primária (duas semanas, FG estabilizada).
16. Fermentação secundária a 25ºC durante 3 dias, incrementando 1,5ºC/dia.
17. Cold Crash, geladeira no máximo (limite de 0ºC, na pratica será algo em torno de 6ºC) por, pelo menos, duas semanas. Iniciado o processo de maturação + Cold Crash.
18. Passadas as duas semanas de maturação (minimo), a cerveja será envasada com uma quantidade de 8g/Litro de açucar para primming durante pelo menos 10 dias, a temperatura ambiente.
19. Passado os 10 dias, só gelar e aproveitar a Lemon Soul Witbier.

Obs.: A FG desta receita está abaixo do aceitável na categoria WitBier, porém isso resultará numa elevada Drinkability, que é o real target da receita.

Author:

Woodshop Brewer

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 87

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/1/2014 2:34 PM

Notes: Another split batch: 5 gallons with T-58 and dry-hopped with 2 oz saaz; and 5 gallons with S-05 and dry-hopped with 2 oz of cascade.
Oats are toasted.
Brew Day Complete: Somehow ended up with more beer at a higher OG than planned. Efficiency up to 87% from 73% normally. First brewday since June - went very smoothly. Was trying for a mash temp of 156F to maintain some body in what was supposed to be a very low alcohol beer. Hit 152F but with a higher OG so maybe that will be ok. Will double the dry hop to 2 oz from the original 1 oz.
Day after brewing, T-58 has kicked in, S-05 has not. Sat on all ingredients for a month or more so am a little worried about viability. However, the T-58 was the yeast with the past best-by date.
Took a Refractometer reading 11/14 and got 5.1 for the S-05 and 6.3 for the T-58. The T-58 seems to be still working a little. Using the Brewer's Friend calculator that puts them at over 6% ABV. A little stronger than I originally planned, but that's ok. The small samples I pulled make me very optimistic these will both be great and quite different from each other. I am letting them ride for a couple more days but will keg on 11/19 at the latest to be ready to tap for Thanksgiving.

Author:

futur3h4wk

Boil Size: 11 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: Corn Sugar

Priming Amount: 9 oz

Creation Date: 9/13/2014 8:37 PM

Notes: Whip potatoes let cool, stir in to mash at dough in.

Author:

Ruthig25

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/9/2013 3:32 AM

Notes: Sorachi Ace hops provides a fresh Spring zing with incredible lemon aroma. Nelson Sauvin is next in line with bursts of passion fruit, mango and peach.

Birthdate: January, 2012
ABV: 5.6%
IBU: 36
Calories: 168
Hops: Target, Nelson Sauvin, Cascade, Nugget, Sorachi Ace
Malts: Pale, C-80
Body: Medium
Aroma: Tropical fruits (mango, guava), citrus fruits (lemon, pink grapefruit) and grassy notes.
Mouthfeel: Luscious palate with a pleasingly crisp finish.
Flavor: Candied lemon, caramel malt- very fruity yet bittersweet too- great balance- true pale ale!
Visual: Deep copper with thick white lacing, slightest sheen.

Author:

haeffnkr

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 79

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 150 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/28/2015 4:47 PM

Notes: I only got 71% effeciency due to the rice... should have lowered my target number to 71 or 72.

Author:

João Paulo

Boil Size: 44 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 60

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: 4/20/2016 12:00 PM

Notes:

Author:

SchuBrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/18/2016 4:15 PM

Notes:

Author:

futur3h4wk

Boil Size: 12 Gallons

Boil Time: 90

Boil Gravity: 1.092

Efficiency: 50

Mash Thickness: 1.5

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: 2/24/2015 9:43 PM

Notes: Boil hard for 90 min

Author:

Pat

Boil Size: 9.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/30/2016 12:39 PM

Notes:

Author:

foxchainman11@yahoo.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/24/2017 11:35 PM

Notes:

Author:

dgeiser

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 78

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: 1/29/2019 12:22 AM

Notes: Why? Why not? No one really makes a single hop DIPA and lives to the tale. The recipe is pretty standard. It's designed to be a study on Moutere hops. Everything is within spec for the BJCP guidelines. Moutere is brand new to the market. Characteristics of: grapefruit, tropical fruits, passionfruit, hay, pine, and baking spices. The hop has a massive oil content of 1.5-1.9. Furthermore, high alphas and low cohumulone make it good for bittering as well (hence no bittering addition). Could be fun to brew!

Author:

Wolf Pack Brewing

Boil Size: 30.5 Litres

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 1.64 bar

Creation Date: 6/1/2020 11:09 PM

Notes:

Author:

tdiers

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.025

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: BrownSugar

Priming Amount: 4.6 oz

Creation Date: 8/8/2020 3:28 AM

Notes: Austin Homebrew Supply's Limited Edition Norsk Gardshus Ale (16C) - MINI MASH Homebrew Ingredient Kit

Anvil 10.5 Gallon Foundry with re-circulation pump kit .

Fermenting in a KegLand FermZilla Conical Fermenter - 7.1 gal. / 27 L.