Homebrew Beer Recipes | Page 639 | Browse 315,000+ at Brewer's Friend

Author:

Bakke Brygg

Boil Size: 24 Litres

Boil Time: 90

Boil Gravity: 1.085

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: Sukkerlake

Priming Amount: 4,5 g sukker/L

Creation Date: 2/7/2018 11:43 AM

Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 25 l meskevann og 8 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større eller mindre mengder meskevann. Med dette brygget vil du med noen typer bryggeutstyr være nødt til å dobbeltmeske. Sjekk alltid manualen og hva maksimum anbefalte maltmengde er på utstyret du bruker.

Mesking på 66 grader i 75 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 17 grader før pitching av gjær.

Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-6 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14-21 dager).

Gjæralternativer: WLP007, WLP028, WLP099, Danstar Nottingham

Vil du lage en amerikansk barleywine, kan du bruke samme maltbase, bytte ut Challenger og East Kent Golding med (like mengder med) humler som Chinook, Centennial og Cascade i hvert av de tre humletilsetningene, og gjære ølet med WLP001. Evt. kan du også tørrhumle med 2-4 gram/liter av en eller flere av de nevnte humlene. Bruk litt mer sukker til priming hvis du flaskekarbonerer - 5,5 g sukker/L (for å oppnå ca. 2,25 vol CO2) er fint.

Author:

RapTom

Boil Size: 44 Litres

Boil Time: 80

Boil Gravity: 11.6

Efficiency: 85

Mash Thickness: 2.71

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/29/2016 10:19 PM

Notes:

Author:

Wolf Pack Brewing

Boil Size: 68.5 Litres

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: 2.07 bar

Creation Date: 7/18/2022 7:27 AM

Notes: Cooled fresh wort brewed at Epic to 14C then pitched yeast and allowed to rise to ferment temp of 18C.
Following Fermenting advice from Kevin Davey, principle brewmaster at Wayfinder Beer on this cold IPA Master brewer podcast https://www.masterbrewerspodcast.com/225

Author:

Ronan Murphy - VKNG Brau

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 3

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: 6/12/2021 4:03 PM

Notes:

Author:

thunderaxe

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 72

Mash Thickness: 1.5

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: 5/23/2021 5:14 PM

Notes:

Author:

WilbyJack

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 73

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/30/2018 3:27 PM

Notes: 10/29/2019
This beer was delicious. It got better with a little bit of age on it, like the 3rd week it was pineapple and citrus goodness.

Acid malt was originally 1 lb but pH went down to 5.13 so adjusted down to .75lbs. 9/4/2018

9/16/2018
Originally included a .5 ounce simcoe charge for bittering at 30 minutes, about 10 IBU plus 1.3oz Simcoe in the whirlpool. Removed because the resulting beers was more resin-bitter than I wanted. I think lowering the IBUs from 80 to 60 and removing that pine-resin flavor will improve the beer significantly

2/21/2019
Removed Maris Otter, made all canadian 2-row and flaked oats.

Author:

Bubba Wade

Boil Size: 3 Gallons

Boil Time: 30

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/20/2018 5:28 PM

Notes:

Author:

Boil Size: 23 Litres

Boil Time: 75

Boil Gravity: 1.04

Efficiency: 71

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: Dextrose

Priming Amount: 0.75 cup

Creation Date: 3/8/2018 5:29 PM

Notes: Steep the grains into 8.6L of 54.5°C water. Stir, stabilize and hold the temperature at 50°C for 30 minutes. Add 4.3L boiling water. Add heat to bring temperature up to 65.5°C. Hold for 60 minutes.
After conversion, raise temperature to 75°C lauter and sparge with 17L of 77°C water. Collect about 23L of runoff for the wort. Add bittering hops and bring to boil. Boil time is 75 minutes.
Ferment around 19°C for four to six days. Transfer to secondary fermentor and add 14g crushed coriander seed. Age for two weeks. Condition above 15.5°C until carbonated and clearer.

Author:

Ozarks Mountain Brewery

Boil Size: 15 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 80

Mash Thickness: 1.85

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: 1/31/2018 9:15 PM

Notes: nice English pub full bodied beer, exactly what I was looking for, took a little while to blend the grains but well worth it, use any English yeast you want, without gelatin it looks like a hoppy beer so its not clear but a good taste

Author:

Randy64

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.033

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/4/2017 4:14 PM

Notes: 1st Place & Gold Medal 43pts
2017 Iowa State Fair

Author:

stef57

Boil Size: 12 Litres

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: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/15/2013 9:45 PM

Notes:

Author:

Catnip Brew

Boil Size: 31 Litres

Boil Time: 70

Boil Gravity: 1.051

Efficiency: 82

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: 6/3/2016 7:12 PM

Notes:

Author:

Scott Brown

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

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: 5/14/2016 4:40 PM

Notes:

Author:

Ale

Boil Size: 64 Litres

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/15/2016 2:34 PM

Notes: fermentar a 9-11 grados hasta 1.025, a partir de ahi subir la temperatura 1 grado cada 12 horas hasta los 19 y dejar ahí hasta la atenuación completa y no se sientan sabores.
bajar la temperatura a 10 (o menos), pasar a secundario agregando gelatina y despues de 3-4 días pasar a los cornis.

Author:

flexmurphy

Boil Size: 11.5 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 88

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/12/2015 4:20 PM

Notes: Hop stand for 20 minutes before chilling.

Separate into two fermenters - 5 gallons with 1 pack of Belle Saison, 5 gallons with 1L starter of Omega HotHead.

Use water additions for a light coloured, hop-forward beer.

Author:

Mig

Boil Size: 36 Litres

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/27/2015 6:21 PM

Notes: This beer sounds like a cross between a Scotch Ale and a Black IPA. Maybe sub mollasses for dark brown sugar (500g)in the boil fir last 10 minutes. Ferment 20-23C. Maybe dry hop with Centennial fir 7 days.

Author:

Fjord & Fjell Nano Brewery

Boil Size: 27 Litres

Boil Time: 70

Boil Gravity: 8.6

Efficiency: 64

Mash Thickness: 2.3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/23/2014 12:38 AM

Notes:

Author:

Patrick Schroeder

Boil Size: 6.11111 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: N/A

Priming Amount: N/A

Creation Date: 4/3/2011 3:18 PM

Notes:

Author:

MetalMash BrewHaus

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75.6

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 63 ° F

Priming Method: Force Carb

Priming Amount: N/A

Creation Date: 6/5/2014 3:26 PM

Notes: 1. Oxygenated wort for 60 seconds and pitched 2 packs of US05 dry.

2. Fermented at 63* for 11 days.

3. Day 11: transferred to secondary for 7 days. Dry hop with 1 oz of Cascade for last 3 days of secondary .