Homebrew Beer Recipes | Page 563 | Browse 325,000+ at Brewer's Friend

Author:

Drake

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

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: 6/16/2014 6:12 PM

Notes: Hefeweizen II had a horrible efficiency. Clearly 36% 2-row pale malt does not provide enough diastratic power. Adjusted to a more reasonable amount of wheat malt.

Gravity measurements:

First runnings:
Second runnings:
Combined runnings:
Fermentor:

(final gravity when wort collection should be terminated during second runnings = 1.008)

Volumes:

First runnings:
Second runnings:
Combined runnings:
Kettle:
Fermentor:

Author:

PrettyOkay

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.024

Efficiency: 60

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/10/2014 6:31 PM

Notes:

Author:

GarageBrew

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/5/2015 4:00 PM

Notes:

Author:

Alestersjö

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 67

Mash Thickness: 3.1

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: 11/4/2017 4:33 PM

Notes:

Author:

Rustybrown123

Boil Size: 7 Gallons

Boil Time: 75

Boil Gravity: 1.066

Efficiency: 70

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: 10/3/2015 7:52 PM

Notes: Ferment for 14 days
Cold crash for 8 days..
Rack coffee 2.5oz in secondary for 48 hours
then keg or bottle

Author:

PhilO

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 72 ° F

Priming Method: dextrose

Priming Amount: 6 oz

Creation Date: 7/22/2019 8:18 PM

Notes:

Author:

wmschm

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 35

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: 1/11/2013 5:23 PM

Notes:

Author:

Lonnie1

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 65

Mash Thickness: 1.375

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 57 ° F

Priming Method: co2

Priming Amount: 15.52 psi

Creation Date: 7/14/2019 10:01 PM

Notes: This turned out great. Head holds the entire glass long. Make sure to pitch 2 packs of yeast. This finished fermenting at day 5 cold crashed down to 35f at 5 degree steps every 12 hours. Total crash after reaching 35f was 7 days. Crystal clear and very crisp. Enjoy.

Author:

Back of the Passage Brewery

Boil Size: 28.5 Litres

Boil Time: 40

Boil Gravity: 1.039

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/17/2019 12:08 AM

Notes: 22/2/19 - Batch #1 (50% Eff.)
- Made to clean out spare hops ended up with a single hop beer.
- Used Quick Oats (500g) and IPA/DIPA Water profile.
- Very windy and wet brew day, low efficiency too.
3/3/19 - SG: 1014, dry hopped.
7/3/19 - SG: 1013, cold crashed.
13/3/19 - Kegged and carbed, looking very pale straw.
12/4/19 - Not an amazing beer, not terrible, just meh. Has mellowed a bit with age, earthy and fruit flavours.

Author:

W&C

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.089

Efficiency: 57

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/22/2018 12:33 AM

Notes:

Author:

SpaceRat

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 12 ° C

Priming Method: Speise

Priming Amount: 2L

Creation Date: 5/11/2017 5:27 PM

Notes:

Author:

atarev

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

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: 11/21/2016 10:44 PM

Notes:

Author:

FBorrego

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 68

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: Injection

Priming Amount: 2ml (5.5g/L) priming sugar

Creation Date: 11/10/2016 4:31 PM

Notes: Fermentation (Primary): 19-20c until attenuation
Fermentation (Secondary): +1c per day for 3 days
Maturation: +10 days at 13-14c
Cold Crash: +4days at 0.5c

Raisins at 30min boil end
Brown Sugar at 5 min boil end

Author:

Outlander Brewing

Boil Size: 52 Litres

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 80

Mash Thickness: 3.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/19/2016 8:52 AM

Notes: Slight departure from the Brewdog recipe. Substituted the original Motueka hops for Cascade and Saaz to mimic style and IBUs (compromise of both).

brew efficiency is also much higher for us than for the recipe so we will upscale to about 50L instead of 40L.

hops bill also results in a higher IBU (49 instead of 40)

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.095

Efficiency: 70

Mash Thickness: 1.25

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: 9/23/2015 7:28 PM

Notes:

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:

taylor perry

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/19/2015 2:39 PM

Notes: Make a 2 liter starter of 1.035 wort and stir it for 16 hours. Start Fermentation at 68F and let it rise on its own to 71-72F for the duration of fermentation. Dry hop at 64F for 7 days and agitate the carboy every other day to keep the hops suspended.

Author:

bluechev454

Boil Size: 14.38 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 80

Mash Thickness: 1.3

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: 2/3/2015 9:21 PM

Notes: Tree house style using blend yeast noted on HBT forum.

At flame out drop temperature to 170F. Add whirlpool hops and allow temp to free fall for 30 min.

Day 3-4 of fermentation- once krasen starts to drop, approximately day 3, add 4oz Citra

Day 8 or at kegging- add 2 oz of columbus and 6oz of citra

Author:

Broom Wagon

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.081

Efficiency: 68

Mash Thickness: 1.25

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: 10/17/2014 4:39 PM

Notes: 1.6 liter starter

Beehive Brewoff - Table 17 - Black Hole Stout

Author:

ebowleper

Boil Size: 6.5 Gallons

Boil Time: 30

Boil Gravity: 1.051

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/16/2016 10:42 PM

Notes: Day 1:
1) Heat up ~5 gallons of hot water.
1a) Do the Melanoid Malt / Oats / Pale 2-row as a side batch at its own temperature in a bag. Aim for ~155-160 degrees for an hour.
2) Add extracts and bring to boil. (add Melanoid Mix malt here) -- No need to boil for long, just enough to get the malt sterilized.
3) Cool to ~90 degrees and transfer gently to the fermenter (the less oxygen the better at this point).
4) Pitch the Lacto Plantarum Yeast starter.
5) Keep ~90 degrees for 48 hours to lower the ph. (Should drop ph to ~3.4-3.2.)

Day 3:
5) Drain portion of wort (~half) into kettle.
6) Add hops. Boil for 30 minutes.
7) 10mins: Add coriander.
8) 10mins: Add salt.
9) 10mins: Add Irish Moss.
10) 10mins: Add yeast nutrient.
11) Chill to ~80 degrees.
12) Mix back into the fermenter (vigorously, to oxygenate the wort and encourage yeast).
13) Pitch yeast & bacteria culture.*
14) Cool to ~70 and start primary fermentation. Ferment for 6-7 days.

[Day 3 Check-in: Hit the original gravity spot on at 1.056. Taste is slightly sour -- just a bit of mouth puckering happening. But also terribly sweet, so hard to say. The hint of salt seems about right and the overall flavor is about what I was aiming for. Basic fairly malty beer, but with some savory complexity from the coriander and salt. Drying this up will help a lot.]

Day 10:
15) Rack into 2ndary. Leave for ~2-4 weeks, letting the Pedio and Brett get working. If fermentation is still going, let age even longer.
16) optional -- third rack onto some oak chips. Then, age for for a month.

[Day 15 check-in: Racked beer into 2ndary. Let it sit in primary a bit longer than planned, but was fermenting really slowly, so I think that's fine. The gravity is down to 1.020, so coming along nicely, but not done fermenting yet. Goal is 1.011. The taste is much better than previously. Dryer, but with a nice amount of sourness. Maybe not as much as I had hoped for, but it still might sour a tad more as it ages. The flavor is good, much like the Destihl "Here Gose Nothing" that I'm shooting for, just a little less puckeringly sour -- but still really impressive for doing it myself. Good malty flavor, and seems almost dry enough to go but still just a tad sweet. So far, a good clean taste with no off flavors. Saltiness comes through in the mouthfeel, too. Overall, really happy with where it's going. Plan for bottling: Leave to age for 2-3 weeks, then bottle ~4 gallons of it, and rack 1 gallon onto some oak chips and maybe a bit more sugar to revive and age it for longer.]

Day 24-31:
17) Bottle and condition. Age for at least two weeks.

*Yeast Culture: Needs: Lacto, Pedio, Brett, and Sach. The addition of hops will slow down the Lacto, so no need to kill all of it... Prep this a day ahead of time by mixing a sour blend of yeast with DME extract. Get it frothing a bit and going healthy.