Homebrew Beer Recipes | Page 620 | Browse 320,000+ at Brewer's Friend

Author:

Spesme

Boil Size: 4.3 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 85

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: 7/14/2014 9:20 PM

Notes: BIAB Procedure

Brew365 says strike temp should be 164. Based on last time, I might adjust downward to 160 to reach mash temp of 152. Edit: I didn't factor in mash thickness. Last time, I had a mash thickness of 1.9 qts/lb! Way too high, no wonder the temp didnt drop as much. This time, I am shooting for 1.5, so the calculator should be accurate.

Parameters:
Batch size 3.2 g
Trub loss 0.3 g
Mash thickness 1.5qts/lb
Grain temp 70 f
Wort shrinkage 4%
Grain absorption 0.1g/lb
Boil off 15%

1. Start with strike water of 8.5L (2.25G) @ 163F.
2. Put in 6 lbs of grains.
3. Rest at 152F for 60 mins.
4. Assuming grain absorption of 0.1G/lb, should end up with 1.65G in brew kettle.
5. Prepare for dunk sparge by adding 10L (2.6G) to secondary brew kettle. Add grain bag for 15 minutes @ 170F. Squeeze.
6. Begin partial mash out in primary brew kettle for 15 minutes @ 170F.
7. Add sparge water to primary brew kettle. This should result in 4.3G of pre-boil wort.
8. Begin boil as usual, adding 1oz of Saaz @ 60 minutes.
9. Add spices @ 5 minutes.

I should end up with about 3.6G of post-boil wort. Accounting for trub loss (0.3G) and wort shrinkage (0.14G), I should end up with 3.2G in bottles.

Recipe

Simple blonde ale recipe, actually given to me by OBK. I am a little worried about CaraFoam taking up 16% of the grist, but I don't have time to go out and buy other grains. It might be a little sweet, with really good head retention. We'll see.

Only one hop addition so the spices are the main focus. Same with the yeast - very neutral and clean yeast.

Apparently a little bit of cardamom goes a long way, so I wont use that much in the boil. Coriander and bitter orange peel are for balance and fruitiness, which I think Mom will like. After primary fermentation, I will add more cardamom and other spices if I feel the aroma isn't quite there.

Pitched yeast @ 23C. Swamp Cooler water read 22C. OG of 1.058. Adjusted for temp thats 1.059. Wow. That's a brewhouse efficiency of 85%. Now it should be 5.5%....I'm not complaining.

Brew date: 07/17.

07/24: Gravity read 1.016 - it has finished fermentation! It is a nice straw yellow colour. Notes of cardamom and citrus on the nose. Also rather grassy. Tastes like a sweeter version of blonde ale. Maybe too sweet...hopefully that dies down. Overall, it tastes like this could be a really good beer for Mom. I won't add anything to the bucket for aroma. This will be my first time cold crashing as well.

07/29: Bottling Day

I accidentally froze the bucket. I'm not sure how this will affect the beer/carbonation levels, but for now, I have just let it thaw at room temp. Given the fact that I cold crashed, some of the C02 that was in the headspace may have been re-absorbed into the beer. To make 2.4 Volumes of C02 with 2.7 G of beer @ 68F, the calculator says to add 2.24 oz of corn sugar. I will round this down to an even 2.0 oz to make sure I dont over-carb, which has been a problem in the past.

Oops, not enough corn sugar left. Will use table sugar instead. I think I will actually have 2.8G of beer, so I will boil 2.1 oz of table sugar to make 2.4 Volumes of Co2.

2.6 gallon to bottle - 0.6 gallons of trub loss!?!

First bottle on 08/07 - 7 days conditioning and 2 days in fridge. Obviously not fully carbed yet. It shows with no head, although some bubbles. Aroma is just about where I want it. The taste is a little sweeter than I wanted - probably because of the extra carafoam. Dry would have been preferred. It is quite refreshing when super cold though, great for a summer beer. Note: This is bottle marked "1", which means that it was one of the first 4 to be bottled.

Author:

bridef

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 66

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 67 ° F

Priming Method: sucrose

Priming Amount: 4 oz

Creation Date: 9/27/2014 2:49 AM

Notes:

Author:

Wolf Pack Brewing

Boil Size: 69.2 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 72

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: co2

Priming Amount: 1.64 bar

Creation Date: 6/11/2021 12:12 AM

Notes: https://www.youtube.com/watch?v=VKRy6WqW220

Mash at 65C for 60 minutes

Ferment between 10 - 13C

https://www.atlanticbrewsupply.com/assets/images/PDF/HC%20New%20Zealand%20Pilsner%20(AG).pdf

Author:

hundel

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 8/11/2018 9:40 PM

Notes:

Author:

MosierBrewing

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/9/2017 7:33 PM

Notes:

Author:

Steven.bofferding@gmail.com

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 72

Mash Thickness: 1.25

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: 3/19/2015 1:52 AM

Notes: 1st Place - 13th Korean Homebrew Competition

Author:

Sašo Škrlj

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 64

Mash Thickness: 1.9

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: 8/27/2017 5:19 PM

Notes: Oatmeal Stout
5 gallons, all-grain
OG = 1.052 IBU = 35

The recipe specifies about 10 percent oats, for which a single-step infusion mash will suffice.

Ingredients:
8 lbs. pale two-row English ale malt
1 lb. crystal malt, 60° Lovibond
18 oz. oatmeal (quick)
0.5 lb. chocolate malt
0.5 lb. roasted barley
1/2 tsp. Irish moss
2 oz. Fuggles hops for boiling (4.2% alpha acid), for 45 min.
1 pack Wyeast 1084, Irish ale yeast
Step by Step:
Prepare a yeast starter a day or two before you start your brewing. Mix the crushed grains well in a clean, dry bucket. Heat 11 qts. of water to 174° F. Mash in slowly in stages, as described below. The temperature of the mash should be between 150° and 158° F. Within this range, higher levels give a less fermentable wort and a more full-bodied beer. Lower temperatures give a more fermentable wort. Acidify 5 gals. of sparge water to a pH of 5.7 using lactic acid. Homebrewing shops sell solutions of 88 percent lactic acid concentration. A stock solution of the acid may be prepared by mixing 2 tsp. into 3 cups of water. This stock solution can be stored, and using about 1/2 cup will reduce the pH of 5 gals. of tap water to nearly 5.7. Be sure to verify this using pH papers or some other means. Acidification prevents excessive extraction of husk tannins. Heat the acidified sparge water to a temperature at or just below 170° F. Maintain the mash vessel at temperature for at least 1 hour. Mash out, raising the temperature of the mash to 168° F. To begin the sparge, slowly drain and collect 1/2 gal. wort from the lauter tun, then gently pour this back on top of the grain bed. Repeat twice more; this establishes the grain bed and produces relatively clear initial runnings of wort by filtering out any fine grain particles within the bed. Begin the sparge, maintaining the sparge water at or just below 170° F. Typically sparging for this recipes takes 45 min. to 1 hour. More time is needed if the oat content is increased. Collect 6.5 gals. of wort.

Boil the wort vigorously for 15 min. Add hops and boil 30 more min. Add Irish moss and boil 15 more minutes. Total boil is 60 min. Cool the wort to room temperature within 30 min. of the end of the boil. Siphon the wort off the trub into a sanitized fermenter. Aerate the wort for 15 min. Pitch the yeast starter. Seal the fermenter with an air lock, and let the fermentation proceed until complete.

Author:

MrZuckerkorn

Boil Size: 7.2 Gallons

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/4/2016 6:01 PM

Notes:

Author:

BayBrewBros

Boil Size: 12.5 Gallons

Boil Time: 70

Boil Gravity: 1.036

Efficiency: 76

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/7/2015 8:25 PM

Notes: Won 1st place for Light Hybrid Beer (6C) at the Napa Homebrewer's Classic.

Author:

Leetxen

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 72

Mash Thickness: 2

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: 3/6/2022 4:08 PM

Notes:

Author:

Catnip Brew

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: Forced Carbonation

Priming Amount: Keg with 12.54 PSI

Creation Date: 7/10/2017 9:17 AM

Notes: Ferment at 18 to 20 c˚ 14 days

First Dry Hop "5 days" at 20c˚
Cascade
Simcoe
Second Dry Hop "5 days" at 20c˚
Amarillo
Columbus
Simcoe
Cold crash "5 days" at 0c˚

Mash water additions (based on my water start profile):
CaSO4: 5 grams
CaCl2: 8 grams
MgSO4: 3 grams
NaHCO3: 2 grams
CaCO3: 2 gram
Lactic Acid (ml): 5 grams
Sauermalz (oz): 0 gram

Author:

360petercook

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 80

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/4/2017 12:02 AM

Notes: Normal kettle sour process. Pitch lacto at 100f until ph of 3.3-3.5 is achieved. Should be 24-72 hours. (Brew on Wednesday night and boil Sunday morning). Add the raspberry puree at high Krausen and dry hops 3 days before packaging.

Author:

adonwar

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/3/2016 3:48 PM

Notes:

Author:

W1IA

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: 7/1/2012 6:28 PM

Notes: Used 3 gallons distilled with 1 gallon tap water mixed and extracted 3.5 gallons for mash (aprox). Batch started 6/28/12
Briess Malts, 1 tsp. Irish Moss 15 minutes
Immersion Chiller to 79 degrees

Author:

dkcollier@yahoo.com

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 66 ° F

Priming Method:

Priming Amount: N/A

Creation Date: 5/12/2015 4:17 PM

Notes: ♦ BREW DATES: 05.15.15
Date: Brew Day • 05.15.15
15 min sparge 1.030
30 min sparge 1.038
45 min sparge 1.046
60 min sparge 1.048
Gravity End of Sparge • 1.048
Gravity End of Boil (OG) • 1.068
Date: Pitch Yeast • 05.16.15
Date: Cold Crash • 05.27.15 ◄
Gravity (FG) • 1.016 Actual
Date: Keg Day • 06.05.15 Projected
Drafted Who’s House • Dan's

♦ SESSION NOTES:
Mistake: Had the main breaker panel replaced 05.27.15 caused fermentor to warm by 10°. When cilling again it sucked up the sanitizer from the airlock jaw. Can't tell the difference.

♦ STANDARD BREWING NOTES:
Create 8 gallons sparge water. ☼ Bring to 154° strike temperature. ♦ Add tablespoon 5.2 pH balancer. ♦ Prime pump. Push water through hose.
Add grain – Sparge at 153° for 60 minutes (Minimum 60)
(One gallon loss during sparge process)
☼ Water burn rate: 1 gallon per hour.
Drain GRAIN from kettle. Adjust water height of (7 gallons)
♦ Boil clean water for end of boil session adjustment
Mash Option dark beers – Add x tablespoon Calcium Carbonate
60 minutes – Add tablespoon 5.2 pH balancer
60 minutes – Add 2 drops Fermcap
60 minutes – Add 5 tablespoon Gypsum for IPA (Optional)
15 minutes – Add Immersion chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient

FERMENTOR:
♦ Check to see if nozzle is pointed upwards

♦ KEGGING NOTES:
Purge oxygen with CO2. Chill keg 24 hours before force carbonation. Force Carbonation Calculator: 20 psi 4 days Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales

♥ DRINKABILITY: What did you like about it. Sample Date:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Page 129 by Jamil Zainasheff and John Palmer
Pitch 2 Irish Ale Yeast WLP004

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
COST OF MATERIAL:
Product Unit Price Quantity Total
Abbey Ale Yeast $ 6.00 2 $ 12.00
East Kent Goldings 8 oz $ 11.00 1 $ 11.00
UK Pale Ale Malt 1 lb $ 1.40 11.25 $ 15.75
C 40 Malt 1 lb $ 1.40 0.33 $ 0.46
C 120 Malt 1 lb $ 1.40 0.33 $ 0.46
Roasted Barley Organic 1 lb $ 1.50 0.33 $ 0.50
Subtotal $ 40.17
Phantom Ales Powered by SalesVu
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Author:

kspiesman

Boil Size: 12 Gallons

Boil Time: 90

Boil Gravity: 13.1

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/11/2015 6:41 PM

Notes:

Author:

Squelchingfiremonkey

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 2.71

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/30/2015 12:15 AM

Notes:

Author:

Genus Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.081

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/31/2014 12:49 AM

Notes:

Author:

EBCB

Boil Size: 2 Gallons

Boil Time: 75

Boil Gravity: 1.145

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/23/2013 5:40 PM

Notes:

Author:

Ewibe

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/13/2015 6:56 AM

Notes: