Homebrew Beer Recipes | Page 60 | Browse 305,000+ at Brewer's Friend

Author:

Worts & All

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

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: 8/30/2022 2:09 PM

Notes:

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:

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:

eric_per

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: sugar

Priming Amount: 200g - 17 liter

Creation Date: 5/5/2016 7:29 AM

Notes: Should have put the flavours in the end of boil not the beginning...

Ferment: 2016-05-03
Secondary: 2016-05-12
Bottling: 2016-05-16

OG: 1.050
FG: 1.010
ABV: 5.3%
17 Liters

Author:

duncans

Boil Size: 14 Litres

Boil Time: 90

Boil Gravity: 1.064

Efficiency: 70

Mash Thickness: 5

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: 9/26/2015 8:12 PM

Notes: Final grav target should be 1016.

Author:

liquid bread brewery

Boil Size: 14 Gallons

Boil Time: 90

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: 7/20/2012 2:18 AM

Notes:
Strike with 10 gallons at 170 to hit 157. Verify Mash PH is 5.2. Adjust if necessary with lactic acid. Sparge with 12 gallons at 165-170. Use a low attenuating yeast.

Pitch yeast at 60. Add 1vl for 2min of pure 02 prior to pitching. Ferment at 64. Raise to 65 degrees after a few days to clear diacytle.

Author:

Sean Dawson

Boil Size: 18.85 Litres

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/18/2020 10:59 PM

Notes: Using http://brulosophy.com/methods/lager-method/

Starting at 12 c

Will ramp up to 19 c slowly after roughly 50% attenuation

Copied from https://www.brewersfriend.com/homebrew/recipe/view/869772/munich-madness-oktoberfest-marzen- with adjustments for smaller batch size, slightly different hops etc.

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.]

Author:

BedfordBrewing

Boil Size: 8.25 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 58

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/5/2020 4:01 AM

Notes:

Author:

Doominator

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: DEXTROSE

Priming Amount: 165g

Creation Date: 10/20/2013 5:25 PM

Notes:

Author:

Jim_in_Oregon

Boil Size: 5.5 Gallons

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 63

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: 6/6/2013 2:51 AM

Notes: Oddly low conversion efficiency of 65%. This was only my 2nd AG brew. A few differences from my 1st try:

Added:
1) pH=5.2 buffer in mash
2) Used leaf hops in boil which extracted a lot of wort.
3) Used a new hydrometer as my trusty one broke. Hope it's calibrated.
4) Probably still need to slow down on the sparge.

Always get great attenuation with the French Saison yeast.

Aroma is very strong of basil, but not unpleasant. Saison character dominates palate.

Next time, I'd back off on the basil to 1.5oz.

Author:

blueflint

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: priming sugar

Priming Amount: 2.25 ounces

Creation Date: 8/21/2012 2:40 PM

Notes: As per information directly from a Schoenling employee in the 1990's, the original recipe had an O.G. of 13.3, IBU of 20.5 and ABV 5.56%. Schoenling only used 6 row barley and flaked corn (at one time used corn syrup). Original Schoenling recipe used Hallertau, Saaz and Cluster hops. Schoenling used a bottom fermenting lager yeast but it was fermented at warmer temps like a California Common beer and then lagered for 6 weeks. This beer definitely has the aroma of Saaz hops.

Author:

rgrosholz

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: CO2

Priming Amount: 12lbs

Creation Date: 8/9/2013 1:11 AM

Notes: Use decotcion

Author:

Boil Size: 9 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/18/2015 8:22 PM

Notes: OG= 1.0

FG= 1.0

ABV= %

Author:

p2beer

Boil Size: 23 Litres

Boil Time: 90

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: FORCED CARB

Priming Amount: N/A

Creation Date: 6/2/2012 6:58 AM

Notes: MASH IN 10L WATER FOR MASH TEMP AT 66C FOR 90MINS
RAISE MASH TO 75C FOR MASH OUT
SPARGE WITH 22L WATER AT 76C
FOR BOIL VOLUME OF 23L
BOIL FOR 90MINS
FOLLOWING HOP ADDITIONS AS DIRECTED
COOL TO 20C AND COLLECT ENOUGH WORT FOR
20L IN FERMENTER

ALL GRAINS JOE WHITE

Author:

partylights

Boil Size: 7 Gallons

Boil Time: 90

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: 6/18/2012 3:23 AM

Notes:

Author:

Matt McGreevy

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 78

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: 2/23/2011 8:29 PM

Notes: Why spend $2 a pound for flaked corn when you can hot-air pop $.16 worth and achieve the same thing? A full pound of popcorn is an enormous volume, so pop it directly into your mash. It compacts and breaks down when it gets wet.

Author:

Papini

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 73.3

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: 0.93 bar

Creation Date: 11/2/2015 2:09 AM

Notes: Relação BU/GU - 0,7

Adição dos sais e acidos separados para o Mash e o Sparge.
Enzima Ultraflo Max somente na água do Mash.

Perfil da água objetivo para o estilo Strong Bitter:
Cálcio - 50-100 mg/l
Magnésio - 0-30 mg/l
Sódio - <100 mg/l
Cloreto - 50-100 mg/l
Sulfato - 100-380 mg/l
Alcalinidade Total - 40-120 ppm - Esperado 117,7
Alcalinidade Residual - 0-60 ppm - Esperado 6,5
PH 5,40 - Esperado

Relação sulfato/cloreto - 1,2 - Balanceado

Nutriente para levedura Yestamina bio4 - 1 capsula nos 15 minutos finais da fervura.

1 pacotes do fermento Lallemand London.
Considerando Pitching Rate de 8 Bilhões de Celulas por grama.
Starter com 1,0L e 100g DME: 0.80M cells / mL / °P

Fermentação:
18°C por 2 dias
19°C por 1 dia
20°C por 1 dia
21°C por 1 dia
22°C por 1 dia

Abaixar 4°C por dia até 0°C e manter por 2 semanas.