Homebrew Beer Recipes | Page 644 | Browse 320,000+ at Brewer's Friend

Author:

against the grain

Boil Size: 7.5 Gallons

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: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/25/2013 7:21 PM

Notes:

Author:

Wolf Pack Brewing

Boil Size: 63.08 Litres

Boil Time: 90

Boil Gravity: 1.069

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: 9/9/2020 5:52 PM

Notes: https://beerandbrewing.com/7FW4kwQBtmoQEuk8oU4oYG/article/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, add the second dry-hop addition for another 3 days.
Dump sediment before 2nd dry hop and after cold crash.
Package at 2.6 volumes of CO2 and consume fresh.

Author:

Bravado

Boil Size: 6.5 Gallons

Boil Time: 40

Boil Gravity: 1.062

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/26/2017 5:12 PM

Notes: No sparge. 5 L mash out. 180 F

Flame out hops:
add at end of boil. mix hops in well with Immersion Chiller. Chill wort down to 170 F. Let stand at 170 for 15 min. Chill to pitching temp.

Dry Hops:
first DH goes into primary at end of fermentation.
2nd DH into modified (shortened dip tube) and oxygen free keg.
Jump (bev port to bev port) finished beer into another keg following DH

Author:

Boil Size: 7 Gallons

Boil Time: 30

Boil Gravity: 1.074

Efficiency: 70

Mash Thickness: 1.5

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: 11/5/2016 2:18 AM

Notes:

Author:

Boil Size: 8 Gallons

Boil Time: 120

Boil Gravity: 1.066

Efficiency: 70

Mash Thickness: 1.5

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: 3/1/2016 6:52 PM

Notes: 20 lbs of grain

Want to end with 5.5 gallons in fermentor

Grain absorbtion (@.1 gal/lb) = 2 gallons
Evaporation per hours ~1.5 gallons p/h for 2 hours = 3 gallons
Other = .5 gallons

11 gallons total

5 gallons for mash 6 for sparge

Author:

ElementalVoid

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/23/2014 2:54 PM

Notes:

Author:

Knew2Brew

Boil Size: 6.5 Gallons

Boil Time: 75

Boil Gravity: 1.073

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: 5/1/2013 10:14 PM

Notes:

Author:

Jimbo64

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 77

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: 11/23/2012 10:24 PM

Notes: Brewed 11/23/12.

Excellent conversion on this batch starting at 152 degrees for 75 min, finish at 146. 1072 OG

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:

Columlum

Boil Size: 13 Litres

Boil Time: 60

Boil Gravity: 1.093

Efficiency: 50

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: 2/1/2015 1:59 PM

Notes: First extract brewing I've ever done - steeping efficiency higher than average because partial mashing in pot with steeping grains - aiming for 67C for 45mins.

Author:

YuriyT

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/24/2015 3:32 PM

Notes: Brew 5/12
Yeast harvested from Mosaic, starter
Keg 5/31

Author:

tstackhouse

Boil Size: 6.2 Gallons

Boil Time: 60

Boil Gravity: 1.076

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 71 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/22/2014 2:51 PM

Notes: Ads second smack pack of Wyeast 3463 12 hours after pitching first pack. Or, preferably, make a starter.

Add Amalayse Enzyme after secondary is complete (alternatively, add after chilling but before pitching).

Author:

Ott's Haus

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 60

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: 4/30/2013 1:56 AM

Notes:

Author:

JonyMac

Boil Size: 15 Gallons

Boil Time: 90

Boil Gravity: 1.067

Efficiency: 85

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/26/2017 9:45 PM

Notes: 6 vials - ferment from 64 -> 70 -raising 1º per day

Mash - step mash:

Start the mash at 131F for 10 mins (high end of the protein rest range).
Ramp up to 149F and hold for 90 mins (beta rest).
Ramp up to 155F and hold for 30 mins (alpha rest).
Then raise to 168F and hold for 10 mins (mashout).
If your system does not allow for step mashes, try a single infusion mash at 150F for 90 mins, followed by a mashout to 168F for 10 mins (if possible).
60-90 min fly sparge with ~5.6-5.8 pH water. Collect 14.9 gallons in boil kettle.
Boil for 90 minutes. Lid on at flameout, start chilling immediately.
Cool wort to 62F and aerate well. Pure oxygen from a tank can help with high gravity beers like this and is highly recommended.
Pitch yeast and start fermentation at 64F, allowing temperature to rise to 70F over one week (raise 1 degree per day). Allow yeast to continue until finished. Do not allow temperature to drop. If yeast seems to be stalling, do not be afraid to raise temperature as high as 75F to ensure proper attenuation. Assume fermentation is done if the gravity does not change over ~3 days.
Rack to brite tank (secondary), crash chill to near freezing (if possible, but not critical), add 1 tsp of unflavoured gelatin dissolved in a cup of hot distilled water per 5 gallons of beer, and let clear for 2-3 days.

Author:

Basshook Brewery

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.093

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: Priming sugar

Priming Amount: 5 oz

Creation Date: 10/2/2017 2:31 AM

Notes:

Author:

Bneums

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: Grade A maple syrup

Priming Amount: 100 g

Creation Date: 10/10/2017 2:47 PM

Notes: Primary fermentation for 1 week with a loss of 1.5 gal (SG 1.020). Secondary for 4 days at 64F and cold crashed for 3 days. Added rum (1/3 cup) soaked (for 1 week) vanilla beans to secondary. Final volume 3.4 gal (FG 1.018).

Adapted from http://www.greatfermentations.com/peanut-brittle-beer-recipe/

Author:

Brett_M

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/29/2018 1:52 AM

Notes: NOTE - This recipe has been modified slightly due to local home-brew store availability. See AHA database for original recipe.

Author:

guco

Boil Size: 21 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 138.5 g

Creation Date: 3/28/2020 7:32 PM

Notes: Garden Brewery's Pale Ale inspired recipe that I brewed while staying at home due to Coronavirus situation.

Author:

Wolf Pack Brewing

Boil Size: 38.21 Litres

Boil Time: 90

Boil Gravity: 1.061

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: 2.01 bar

Creation Date: 4/12/2021 9:13 AM

Notes: Based on Mujoose and Sour Bro recipes.

After Sparging, boil for 15 minutes to sanitize wort.
Cool to between 70°F (21°C) up to 110°F (43°C)
Preacidify to pH 4.5 with lactic acid.
Add Lactobacillus Delbrueckii, and cover kettle until pH reaches 3.6-3.4 (usually 24-36 hours), maintaining that temperature.
https://www.whitelabs.com/yeast-single?id=195&type=YEAST&style_type=7

Continue with boil process with hop additions as per schedule and ferment with 1318 yeast