Homebrew Beer Recipes | Page 627 | Browse 315,000+ at Brewer's Friend

Author:

Hebby

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2015 9:05 PM

Notes: 2015 NHC 1st Round - 3rd Place
Nashville Judging Center

http://www.homebrewersassociation.org/competitions/national-homebrew-competition/winners/

Author:

crawmcgraw

Boil Size: 1 Gallons

Boil Time: N/A

Boil Gravity: 1.156

Efficiency: 73

Mash Thickness: 1.6

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: 8/9/2018 1:32 AM

Notes: Goal is to get the consistency of BLOOD for the BLOODWINE klingon style! Deep hibiscus red.

Author:

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 75

Mash Thickness: N/A

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: 4/22/2015 5:01 PM

Notes: Method:

1. Heat 19l of water to ?°c
2. Add grains and mash for 1 hour at 69°c
3. After an hour raise temp to 80°c
4. Mix well and leave settle for 15 minutes?
5. Drain and recirculate then pour into boiler.
6. Add 14.6l of water at 80°c to the mash.
7. Mix well and leave settle for 15 minutes.
8. Drain and recirculate then pour into boiler.
9. Boil wort for 1 hour, with the following additions:
60min 25g Fuggles
45min 20g Bramling Cross
7min Whirlfloc tablet
5min 10g Fuggles
5min 10g Bramling Cross
10. Pour wort into sanitised fermentor and cool rapidly to 20°c

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 80

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: 4/19/2018 4:44 PM

Notes:

Author:

Rowdy Brewer

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 78

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/12/2015 3:42 AM

Notes:

Author:

Genus Brewing

Boil Size: 26 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

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: 12/28/2015 8:52 PM

Notes:

Author:

Whistle Punk

Boil Size: 50 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.15

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: 3/13/2018 4:46 PM

Notes: Step 1 - get yourself a 7qts of mango Goodbelly probiotic juice.

All grain, mash at 148F and sparge to get 50 gallons 1.045 wort. Traditional grist is a mix of pils and wheat, I like a 60-40 split, so about 5# pils and 3.5# white wheat malt.

Extract, use 5# DME for 5 gallons wort. I would probably do 3# pilsner or extra light, and 2# wheat DME.

Collect your wort in the kettle, and either do a short boil (5 minutes) or pasteurize at 170F for about 10 minutes. NO HOPS!

Chill wort to 90F. If you have food-grade lactic acid, adjust kettle pH to 4.4-4.7. This is to keep spoilage bacteria at bay while it sours, as added insurance if your sanitation isn't perfect, and to improve the foam on the final product. If you don't have a pH meter, add around 50ml (1.7oz) 88% lactic acid, maybe 100ml if your water is pretty hard. If you don't have lactic acid on hand, go for the 5 minute boil instead prior to chilling and don't worry about it.

If you want to kill the lacto, once the wort is at 90F, shake up your carton of Goodbelly and dump about half into the wort in the kettle. Seal it up as best you can, and put it aside for 18-24 hours. Don't worry about purging the headspace with CO2, it won't do any good. Let it cool to room temperature.

If you're going to keep the lacto alive, transfer it to your carboy once it's at 90F and add your Goodbelly. Airlock it and set it aside to cool to room temperature.

After 18 to 24 hours at room temperature, taste the soured wort. There should be no krausen, but the wort should be nice and cloudy. It should be sweet but with some tartness, like a lemonade. If you have a pH meter, take a measurement and see if the pH is 3.2-3.5. It should be.

If you left the wort in the kettle, go ahead and finish your boil, go for the full 60 minutes so you don't have any DMS. Chill to ale pitching temperatures, and pitch 18 packets of US-05. You'll need the extra cell count due to the low pH.

If you are not killing the lacto, just add your 18 packets US-05 to the carboy. Don't worry too much about headspace, as you won't get nearly as thick of a krausen with the low pH, but a blow-off tube is never a bad idea.

Fermentation is usually done within 10-14 days. Bottle or keg, it's nice at higher carb levels like 2.7-3.0 volumes.

For a traditional gose, I like 150g sea salt per 50 gallons. This gives you a subtle hint of salt, and you can always add more later. 150g coriander is traditional at flameout.

Author:

Boil Size: 40 Litres

Boil Time: 70

Boil Gravity: 1.025

Efficiency: 75

Mash Thickness: N/A

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: 10/5/2016 8:35 PM

Notes:

Author:

Cypress Brewing

Boil Size: 44 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 85

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/4/2017 8:26 PM

Notes: 1st place (co-brewer Jason Stuffle) and 2nd place (co-brewer Brian Muhall) British/Irish Red Ale at 2017 Greg Noonan Memorial Homebrew contest.

Author:

Boil Size: 7.63 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 1.2

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: 2/26/2017 6:40 PM

Notes: Collect 9.5 Gal Filtered H2O, Heat Strike 4 gal H2O to 160F, Add Grains to H2O, Mash grains at 153F , Temp/Stir every 20 min, Batch Sparge 4.8 Gal at 170F, slow sparge, 7.5 G into Brewpot ,
Bring to Boil - wait for Hot Break
boil 60 min
60 Min Northern Brewer
10 Min Yeast Nut
5 Min Whirlfloc
Flameout, then chill to 80F
Ferment 68 - between 59-71.6F
Primary 2 weeks,
Secondary 4 weeks,

bottle 4 weeks
1 oz = 28.34 g

Author:

Boil Size: 31 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 80

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: 11/27/2017 1:23 PM

Notes:

Author:

Wolf Pack Brewing

Boil Size: 63.08 Litres

Boil Time: 90

Boil Gravity: 1.07

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: 2.01 bar

Creation Date: 10/30/2020 3:11 AM

Notes: https://beerandbrewing.com/weldwerks-brewing-co-juicy-bits-new-england-style-ipa/

Mash at 149°F (65°C) for 60 minutes or until conversion is complete. Add half of the water salt additions to the mash and the rest at sparge. Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged.

Boil for 90 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule.

Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), add the first dry-hop addition. About 3 days later, drop temp to 14C and dump sediemtn, add the second dry-hop addition for another 3 days.
Cold crash to 1C and then dump sediment .
Package at 2.6 volumes of CO2 and consume fresh.

Author:

DrSherlock

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 4/30/2014 6:28 PM

Notes: Tasting Notes: This beer was good - fermented at to high of temps but turned out good, smooth and clean. Would maybe brew again but I know that is a lie.

Author:

Starter Hops

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 68

Mash Thickness: 1.33

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: 6/8/2017 5:57 PM

Notes: using Burlington 095

Author:

Dave Carlton

Boil Size: 27.1 Litres

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/19/2017 3:45 AM

Notes:

Author:

FeelinKindaGiddy

Boil Size: 2.5 Gallons

Boil Time: 30

Boil Gravity: 1.049

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: 3/11/2017 11:30 PM

Notes:

Author:

Viktar Hushchynski

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.153

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: 6/16/2016 7:16 PM

Notes: This is a clone from a homebrew supply store, but due to the lack of cooperation and customer support, I will not name them.

Author:

Frosty Weasel

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.144

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/25/2015 11:45 PM

Notes: Steep grains in 1.5 gallons of water at 155ºF for 30 minutes. Rinse grains and remove.

Add .5 gallons of water plus the dry malt extract and bring to a boil.

While boiling, add the hops per the hopping schedule.

Add Irish moss after 45 minutes of boiling.

Cool the wort to 75ºF and add to 3 gallons of cold water to primary fermenter and top off with cold water to make five gallons.

Pitch yeast and aerate well. Ferment in primary for 5 days.

Rack to secondar and add dry hops per schedule. Ferment for an additional 8 days.

Rack to bottling bucket and priming mixture. Bottle and condition in bottle for at least two weeks.

Author:

Boil Size: 6.6 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/18/2015 4:14 PM

Notes:

Author:

Mike Ontolchik

Boil Size: 5.72003 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: 2/26/2011 6:28 PM

Notes: