Homebrew Beer Recipes | Page 59 | Browse 305,000+ at Brewer's Friend

Author:

DaytonaBrewCo

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18.5 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/23/2018 10:23 PM

Notes:

Author:

Jan-Erik

Boil Size: 36 Litres

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 72

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 22 ° C

Priming Method: Sukker

Priming Amount: 7

Creation Date: 1/27/2016 11:10 AM

Notes: Mash:
Neste gang stabilisere temp på rundt 58 grader før du slenger opp i kornet. Beerbrew tok opp for mye av temperaturen. Kanskje rundt 13 liter? Kan ikke ha så mye mindre tror jeg.
2 step: måtte bruke rundt 10 L denne gangen. Vær litt forsiktig neste gang hvis du bruker mindre på første step. Måtte ha i litt mer varmt vann etter hvert for å opprettholde temperatur.
Endte opp på ca. 28 L til slutt. 19 L vørter hvis jeg tapper tomt. Mangler 17 L vanning bare :\
3 step: Siden jeg allerede var på 28 L, så valgte jeg å tappe ut 7,5-8 L vørter og koke det opp i stedet for å tilsette mer vann. Vær forsiktig, så ikke temp blir for høy. Tilsett 80% av vørter, rør om og sjekk temp. For høy? Kjøl ned vørter. Edit: Ble for lav i stedet. måtte bruke beerbrew og tappe ut 3 liter vørter til, og varme det opp til 75 grader.
4 step: ingen mash out, fordi altfor mye volum allerede. Vanner rett ut med 78 grader vann.

Author:

sTiNkFiZzLe

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

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: 4/13/2016 8:36 PM

Notes: 10 Blood oranges (or whatever you have)

Mash in 1.25 qts per pound of grain. 60 minutes at 151DG. Recirculate until wort runs clear. fly sparge for 30 minutes. boil 60 minutes adding hops at intervals as noted.
prepare blood oranges by slicing and scooping out the insides. Use a potato peeler to remove as much skin as possible. boil 1 qt water. cool to 180dg, add oranges, peel, and juice. prepare a hop bag. add orange pieces, and peel. Pour all this into the fermenter. Ferment for 14 days. the WPL-400 will produce a very active fermentation

cold crash for 2 days, keg, and carbonate to 3.5-4 volumes.

I just put this in the kegerator. Drinking it at day 22. i filtered this, most witts are unfiltered.

Smells slightly sour, but taste is not sour. very slight bittering, tapers to smoothness that slides right down the throat. nice mouth feel, nice creamy head

this is a wonderful beer. it will be a staple.

Author:

TheGecko

Boil Size: 15 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 85

Mash Thickness: 1.58

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/3/2016 12:33 PM

Notes: Build up starter of lacto with Jarrow Ideal Bowel Support Probiotics. I used 10 capsules in a starter (3 pints water, 1.5 cups DME). I let it sour on a heat pad for a couple of days, chilled and decanted liquid, repitched lacto into another starter. Let it sour a few more days, save slurry for brew day.

Acidulated malt of 0.75 lb assumes starting with 8 gallons of mash RO water with a pH of 5.5. These quantities of water assumptions and grist are targeting a mash pH of 5.3.

After sparge is complete, drop wort pH to 4.5 using food grade lactic or citric acid. First experience: I had 14 after transferring back to MLT (sight glass showed 13, but an additional gallon in HERMS coil, pump, hoses, etc.) and pH was 5.3. I added 13 grams of citric acid, and this dropped the pH to 4.7.

Bring to boil and boil for 3 minutes. Add enough water in HLT to cover HERMS coil, and bring to temp to 90. Chill wort to temp of 90 while pumping wort back to the MLT. Minimize aeration. When HLT is holding 90, pitch the lacto into the wort. Recirculate wort through the HERMS coil, and check pH regularly. Once wort reaches 3.5 pH, transfer to BK. Boil and hop per schedule. Chill to 80 degrees, pitch WLP 644 from decanted starter without aerating. Hold temp at 75 during fermentation.

NOTE: Lacto plantarum works VERY quickly at 90 degrees. In my first experience, I started souring at 115 and progress was very slow... from 4.7 to 4.4-4.5 in 24 hours. I dropped the temp to 90, and 12 hours later, it was down to 3.7. I then raised the temp to 120 to slow the souring process while I was at work. 9 hours later, the pH was down to 3.5-3.6. I boiled at this point.

Author:

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 66

Mash Thickness: 3.1

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: 2/11/2017 10:13 AM

Notes: Boil Gravity 61pts

Author:

AndyBlackwood

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 49 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/10/2014 8:30 PM

Notes: can use White Lab, WLP 800, or when not available WLP 802

Author:

jason.rosenberger@gmail.com

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 78

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/27/2015 6:43 PM

Notes:

Author:

Tony Giannasi

Boil Size: 7.45004 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/17/2012 6:12 PM

Notes:

Author:

jakesnake2384

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/27/2016 3:48 AM

Notes: Mash in with with 3.6 gallons and add mineral adjustments to mash water (3 g calcium chloride and 1.5 epsom salts). Mash at 154 for 60 minutes. Batch sparge with 5.25 gallons (4.3 grams calcium chloride and 2.1 grams epsom salts) at 185 for 30 minutes. Collect around 7.25 Gallons in Kettle and boil for 60 minutes. Add hops accordingly. Add whirlfloc and wyeast yeast nurtient at 10 minutes left. Chill to 70 with chiller, put in kegerator and chill to 64-66. Oxygenate and pitch yeast and place in water bath to hold temp around 66-68. Wait about 10-14 days (but as little as 7 is OK).

Add 2 split vanilla beans and 3.8 oz organic coffee beans for 36 hours directly to fermentor.

Rack to keg and carbonate to 2.8 volumes.

Author:

Jon B

Boil Size: 7 Gallons

Boil Time: 5

Boil Gravity: 1.092

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/16/2015 4:34 AM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 72

Mash Thickness: 1.45

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: 2/17/2017 8:56 PM

Notes:
Brew Day - 2/26/2017
Pitched yeast at 65F and held for 5 days before slowly increasing to 72F.
Add Dry Hops/Flower - 3/19/2017
Bottle Day - 3/26/2017
Bottles Submitted - 4/18/2017
BJCP Private Judging - 4/29/2017

Winner of the Empyrean Brewery Spring 2017 Beer Quest competition for a flower beer!

Author:

Boil Size: 24.5 Litres

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 72

Mash Thickness: 4.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/5/2018 8:39 AM

Notes: Yeast has been cultivated from a bottle of "Brugse Zot"
Starter OG: ~1.040 ; 2L

So

Author:

MilesCole

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.067

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 82 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/11/2015 6:19 PM

Notes: 1st place in the Belgian/dark beer category in the Arvada on Tap competition.

Author:

brewcrewjake

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/16/2016 2:39 PM

Notes: Smithwicks is an ale with a carbonation level of 2.4 volumes.
Requires CO2 @ 12 PSIG @ 38F or @ 25 PSIG @ 66F.

AROMA
Low to moderate malt aroma, generally caramel-like but occasionally toasty or toffee-like in nature. May have a light buttery character (although this is not required). Hop aroma is low to none (usually not present). Quite clean.

APPEARANCE
Amber to deep reddish copper color (most examples have a deep reddish hue). Clear. Low off-white to tan colored head.

FLAVOR
Moderate caramel malt flavor and sweetness, occasionally with a buttered toast or toffee-like quality. Finishes with a light taste of roasted grain, which lends a characteristic dryness to the finish. Generally no flavor hops, although some examples may have a light English hop flavor. Medium-low hop bitterness, although light use of roasted grains may increase the perception of bitterness to the medium range. Medium-dry to dry finish. Clean and smooth (lager versions can be very smooth). No esters.

MOUTH FEEL
Medium-light to medium body, although examples containing low levels of diacetyl may have a slightly slick mouthfeel. Moderate carbonation. Smooth. Moderately attenuated (more so than Scottish ales). May have a slight alcohol warmth in stronger versions.

IMPRESSION
An easy-drinking pint. Malt-focused with an initial sweetness and a roasted dryness in the finish.

INGREDIENTS
May contain some adjuncts (corn, rice, or sugar), although excessive adjunct use will harm the character of the beer. Generally has a bit of roasted barley to provide reddish color and dry roasted finish. UK/Irish malts, hops, yeast.

EXAMPLES
Three Floyds Brian Boru Old Irish Ale, Great Lakes Conway's Irish Ale (a bit strong at 6.5%), Kilkenny Irish Beer, O'Hara's Irish Red Ale, Smithwick's Irish Ale, Beamish Red Ale, Caffrey's Irish Ale, Goose Island Kilgubbin Red Ale, Murphy's Irish Red (lager), Boulevard Irish Ale, Harpoon Hibernian Ale

VITAL
OG:1.044-1.060 FG:1.010-1.014 IBU:17-28 SRM:9.0-18.0 ABV:4.0-6.0%

Author:

Gustavo Marsan

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 43.5

Mash Thickness: 3

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: 4/7/2015 6:58 PM

Notes: Lúpulos - Citra / Galaxy / Magnum

Maltes - 0,5 kg German Munich Light (6 ºL) / 1 kg German Pilsner / 3,3 kg Malte de Trigo

Weizenbock Helles

Densidade Original: 1.078 (ou um pouco menos)
Densidade Final: 1.020 (ou menos)
IBU: 17-19
Álcool provável: 7,6% Volume

Água

3g de Epsom (MgSO4)
4g de Cloreto de Cálcio (CaCl2)
3g de Chalk (CaCO3)
2g de Bicarbonato de Sódio (NaHCO3)

1. Ir acrescentando o malte quando a água ficar a 50 graus
2. Quando acabar de acrescentar o malte, colocar a temperatura em 55-58 (cima-baixo) e repousar por 20 minutos
3. Elevar para 65-68 (cima-baixo) graus e deixar 75 minutos
4. Aumentar a temperatura a 72ºC e manter durante 15 minutos
5. Aumentar a temperatura a 78ºC e manter durante 15 minutos

Fermentação: 1 dia fora. Depois, 19º C (durante 2 dias) e final a 20º C ou mais. Ir aumentando. A temperatura medida pelo termômetro pode ser 1 a menos do que isso.

O off flavor de banana se consegue mediante umas das 3 variaveis:

pouco fermento
alta temperatura de fermentação (> 25C)
pouco oxigenio

Ontem, 15/12/2011, no período da manhã, baixei a temperatura para 12º C, a noite para 7º C e hoje de manhã para 1º C.

Fiz a purga do fermento hoje a noite (16/12) e vou manter a 1º C até domingo.

Maturar bem pouco para não perder o aroma

Carbonatação de 7g/L

Author:

braunbp

Boil Size: 19 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 1.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 4/30/2017 12:13 PM

Notes: 9 Habenero peppers in vodka for 2 weeks. Added about 1/4 of the vodka in the keg. Would do less next time.

4 vanilla bean in vodka add to secondary for 7 days at least

add lactose in the last 10 minutes in the boil.
t

Author:

bisand

Boil Size: 57 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 65

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/20/2018 1:17 PM

Notes:

Author:

armystrong10

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.074

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: 1/30/2015 9:45 PM

Notes:

Author:

Blues N Brew

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/24/2013 1:05 AM

Notes: Pitch starter @ 62*F raise temp to 80*F over 1 week

Add sugar to primary @ high krausen

cold condition for 3 weeks @ 32*F

bottle condition @ 78*F 2 weeks then 40*F 6 weeks

(Duvel Clone)

Author:

ebowleper

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/22/2015 5:08 AM

Notes: -5 Gallons of Apple Juice, Tree-Top Brand
-2 cans of Apple Juice Concentrate, Tree-Top Brand
-~3/4 Gallon Cranberry Juice (12 cups water, 9 cups cranberries / ~2lbs honey, 6 tbs fresh ginger, dried orange peel simmered ~30mins)
-Yeast Nutrient
-Pectic Enzyme
-Danstar Nottingham Ale Yeast

Primary Ferment: ~2 weeks
Secondary Ferment:
Bottle Condition:

Original Gravity = 1.060 (aiming for ~7.88%abv)
Gravity after one week* = 1.022 (4.99% abv)
Gravity after two weeks** = 1.000 (7.88% abv)
Final Gravity = .998 (8.14% abv)

*Taste after one week: Still really sweet, w/ strong amounts of cranberry flavor -- maybe too much, and good, pink coloring. Very subtle ginger notes; mostly just an after-effect, and not really noticeable up-front. Still really cloudy. Fermenting really slowly, but is progressing. Clean overall taste, not much yeasty flavor. Apple flavor is sort of bland and just sweet; maybe needing more tannin from skins, and store bought juice isn't quite enough. Continued drying & aging should help clarify and sharpen the flavors. Aroma is pretty negligible.

**Taste after two weeks: The sweetness has nearly totally fermented out, w/ good alcoholic sharpness. Has a pretty strong ginger flavor; good pink coloring still (though pretty cloudy overall). Leaves the mouth feeling dry and puckered... Overall, rather dry and tart. Decent apple notes upfront, and then bitter after taste. The yeast is still present, and some aging should mellow that out. Still thinking that the overall apple tone is somewhat flat, and that additional apple tannins would help -- though I think the freshly juiced cranberries added the needed tannins, just not apple-y ones...

[Next time: 1) Just use pre-packaged cranberry juice... 2) Add in a few fresh squeezed / pressed apples for a more robust apple flavor, especially sharp flavored apples.]