Homebrew Beer Recipes | Page 678 | Browse 305,000+ at Brewer's Friend

Author:

Wolf Pack Brewing

Boil Size: 40.11 Litres

Boil Time: 60

Boil Gravity: 1.027

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 2.98 bar

Creation Date: 1/1/2022 11:27 PM

Notes: * Fresh is best - We highly recommend using this kit promptly to obtain the best flavor from your beer. Ensure
you use sanitary practices to prevent any accidental contamination. Typical fermentation is completed in 10
days.
1. Chill wort to target fermentation temp (68°-72°F/20 ̊-22 ̊C), place in temp controlled environment, attach
insulated temp probe to side of fermentor (or in a thermowell if you have one), and pitch your yeast.
2. Two days after fermentation activity starts, remove the probe so it measures ambient then bump regulator to
75°F/24 ̊C.
3. After 2-5 more days, once FG is stable (e.g. no fermentation activity / bubbles in your airlock) and the sample
is free of off-flavors (a forced diacetyl test can verify this), drop the temperature to 50°F/10 ̊C.
*If diacetyl persists, increase temperature slowly. The Philly Sour yeast is able to handle up to 86°F/30 ̊C if
needed.
4. Add finings if desired (e.g. 1/2 tsp gelatine dissolved in pre-boiled water). Cold crash the beer to 30-32°F/0 ̊C.
5. 24-48 hours later, package the beer.

Author:

Bklyn

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/22/2019 9:51 PM

Notes: For 6 US gallons (22.7 L)
MALTS
9 lb. (4.08 kg) Pilsner malt
2 lb. (0.9 kg) oats
2 lb. (0.9 kg) pale two-row malt
4 oz. (113 g) honey malt
10 oz. (283 g) dextrose in boil

HOPS
0.35 oz. (10 g) Columbus, 14% a.a. @ 60 min
1.5 oz. (42.5 g) Mosaic, 12.5% a.a. @ 10 min
3 oz. (85 g) Mosaic, 12.5% a.a. @ 0 min, whirlpool 20 min
0.75 oz. (10 g) Columbus, 14% a.a. @ 0 min, whirlpool 20 min
0.75 oz. (10 g) El Dorado, 14.3% a.a. @ 0 min, whirlpool 20 min
2 oz. (57 g) LupuLN2 Citra Cryo pellets, 23% a.a., dry hop 6 days
2 oz. (57 g) Mosaic, 12.5% a.a., dry hop 6 days
1 oz. (28 g) Columbus, 14% a.a., dry hop 6 days
1 oz. (28 g) LupuLN2 Mosaic Cryo pellets, 24% a.a., dry hop 6 days

YEAST
Imperial #A07 Flagship ale yeast, starter or multiple packs

WATER
Mash pH of 5.45, pre-boil pH of 5.25, flameout pH of 5.0–5.1. Add acid where needed to hit these numbers. Acidify sparge water to 5.6 pH. Target a water profile of 140 ppm Ca, 50 ppm Mg: 20 ppm Na, 300 ppm SO4 and 75 ppm Cl.

SPECIFICATIONS
Original Gravity: 1.068 (16.5° P)
Final Gravity: 1.010 (2.5° P)
ABV: 7.50%
IBU: 68
SRM: 4

DIRECTIONS
Mash in at 149°F (65°C) and hold for 50 min. Mash out at 168°F (76°C) for 10 min. Fly sparge at 168°F (76°C). Add dextrose and boil 60 minutes. Whirlpool with flameout hops for 20 minutes, and then cool. Oxygenate and pitch an adequate amount of yeast (a starter or multiple packages of yeast) according to mrmalty. com. Don’t significantly overpitch. Ferment at 67°F (19°C).

After a successful forced diacetyl test, cool the beer to 53°F (12°C) for two days. Dump the yeast and trub, if fermenting in a conical, then add the dry hops, back-flushing with CO2 or bubbling CO2 through the fermenter while adding the hops, if possible. Let the fermenter rise to 67°F (19°C) again during the dry hop. The large dry hop amount will likely add another few points of attenuation.

After six days, cool the fermenter to 40° F (4° C) for two days, again dumping hops and remaining yeast, if possible. Fine with 15 mL of BioFine, agitating the beer with CO2 to mix it in thoroughly. Allow the beer to settle and clarify for two days before transferring it to a keg.

Try to avoid introducing oxygen into the finished beer as much as possible (e.g. flush transfer lines with CO2 immediately before the transfer, completely seal the fermenter or keep slight positive pressure on the fermenter during the cold crash and perform a closed transfer to the keg).

Author:

Mossy

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 62

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: 7/23/2017 12:22 PM

Notes: Water profile should have equal parts of chloride and sulfate. Ferment at 68F.

To RO water, add gypsum at a rate of 0.5 grams per gallon of water. Add calcium chloride at a rate of 0.9 grams per gallon.

Author:

Olemann

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/14/2017 6:24 PM

Notes:

Author:

Genus Brewing

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.062

Efficiency: 65

Mash Thickness: 1.25

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: 2/25/2017 8:00 PM

Notes:

Author:

TigerBlood

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 80

Mash Thickness: 0.9816

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 64 ° F

Priming Method: Maple Syrup

Priming Amount: 5oz

Creation Date: 9/26/2015 2:28 PM

Notes:

Author:

recreation brewery

Boil Size: 14 Gallons

Boil Time: 90

Boil Gravity: 1.099

Efficiency: 60

Mash Thickness: 0.8

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: 10/4/2016 9:31 PM

Notes:

Author:

Diamond-Geezer

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18.5 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/28/2016 7:02 PM

Notes: Add dark brown sugar and molasas at 30min mark

Author:

Knut Gravdal

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 73

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/15/2016 11:23 PM

Notes:

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:

Colton

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

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: 4/16/2016 4:51 PM

Notes:

Author:

Dougyrowe

Boil Size: 13 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/21/2014 9:12 PM

Notes: rack off half onto a shit tonne of fresh kafir lime? Well it would be rude not to...

Author:

Smedster

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.057

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: 1/16/2016 7:46 PM

Notes: -California V yeast has a sulphuric smell and slight taste 2/4/16

Author:

EbonHawk

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 72

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 71 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/10/2015 1:57 AM

Notes:

Author:

chrisvdp

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 80

Mash Thickness: 3

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: 5/27/2015 4:34 PM

Notes: Ferment around 29C
Carb to 2.8

Author:

dpatrickv

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

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: 3/28/2015 4:07 PM

Notes:

Author:

pettolargo

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 79

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/14/2015 7:57 PM

Notes:

Author:

troyh

Boil Size: 7.25 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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/18/2012 10:32 PM

Notes: From "Brewing Classic Styles"

Author:

Mystic Brewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 72

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: 5/30/2011 12:33 AM

Notes:

Author:

Herb Adams

Boil Size: 11 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 80

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: 3/2/2011 7:57 PM

Notes: