Homebrew Beer Recipes | Page 721 | Browse 305,000+ at Brewer's Friend

Author:

Weirdbro1

Boil Size: 58.85 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 16 ° C

Priming Method: co2

Priming Amount: 0.82 bar

Creation Date: 10/20/2021 3:18 PM

Notes:

Author:

jeffpn

Boil Size: 7.25 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 55 ° F

Priming Method: corn sugar

Priming Amount: 3/4 c

Creation Date: 6/20/2015 12:32 AM

Notes: Ferment at 60°
Cold store secondary fermenter at 40° for 2 weeks.

Lowered to 75% efficiency after coming up short on 3 vessel setup

Author:

spdalton

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 65

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: 1/24/2016 7:17 PM

Notes:

Author:

Jonathan Wurth

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 73

Mash Thickness: 1.4

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: 9/23/2019 12:38 AM

Notes:

Author:

Andino

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.129

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 78 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/30/2017 12:06 AM

Notes:

Author:

arrkev

Boil Size: 2600 Litres

Boil Time: 75

Boil Gravity: 1.061

Efficiency: 86

Mash Thickness: 1.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/14/2016 2:19 PM

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:

BergterMantelli

Boil Size: 67.5 Litres

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 75

Mash Thickness: 2.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 14 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/21/2017 3:02 AM

Notes: Malte Caramunich III = Chateau Crystal
Malte Caramunich II = CAra Gold
Dark Wheat = wheat crystal

Author:

Richard F Shoff Jr

Boil Size: 8.5 Gallons

Boil Time: 150

Boil Gravity: 1.067

Efficiency: 70

Mash Thickness: 1.33

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: 3/21/2017 3:28 AM

Notes:

Author:

Richard F Shoff Jr

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 1.33

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: 12/3/2016 2:19 PM

Notes:

Author:

Jaeho

Boil Size: 21.2 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 59.5 g

Creation Date: 9/9/2021 7:16 AM

Notes:

Author:

fboyle

Boil Size: 7.9 Gallons

Boil Time: 90

Boil Gravity: 1.075

Efficiency: 75

Mash Thickness: N/A

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: 9/26/2019 5:06 PM

Notes:

Author:

Bklyn

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/13/2017 4:23 PM

Notes: ELYSIAN THE WISE ESB
O.G: 1.060 BREW TIME 6 WEEKS: 2 WEEKS PRIMARY | 1-2 WEEKS SECONDARY | 1-2 WEEKS BOTTLE CONDITIONING
ALL-GRAIN

· 10.5 lbs Rahr 2-Row
· 1 lb Crisp Crystal 77L
· 1 lb German Munich
· 0.25 lbs Weyermann Carahell
· 0.13 Belgian Special B

BOIL ADDITIONS & TIMES
· 1 oz Chinook (60 min)
· 0.5 oz Cascade (2 min)
· 0.5 oz Centennial (2 min)
· 0.5 oz Cascade (0 min)
· 0.5 oz Centennial (0 min)
YEAST
Dry Yeast:
· Fermentis Safale US-05. Optimum temp: 59°-75°F
Liquid Yeast Options:
· Omega OYL-004 West Coast Ale I. Optimum temp: 60°to 73°F
· Wyeast 1056 American Ale. Optimum temp: 60°-72°F

MASH SCHEDULE: SINGLE INFUSION
If you are new to all-grain brewing, we suggest starting with 1.5
quarts of water per pound of grain for the strike water volume. This
mash thickness can be adjusted for future brews as you become
more comfortable with your equipment.
· Saccharification Rest: 154° F for 60 minutes
· Mashout: 170° F for 10 minutes (optional) - to raise the temperature for mashout, gently apply direct heat while stirring well, or add near boiling water until the target temperature is reached.

Prepare sparge water in your hot liquor tank at a rate of 2 quarts
per pound of grain in the recipe, and perform a fly sparge until
you have gathered your pre-boil volume (6-7 gallons) in your boil
kettle. The sparge should take about an hour for optimal extraction
efficiency. You should end up with extra sparge water in your hot
liquor tank, you can use this hot water for cleaning later on.

This recipe calls for a 60 minute boil duration.
· Add 1 oz Chinook hops at the beginning of the boil.
· Add 0.5 oz Cascade and 0.5 oz Centennial hops with 2 minutes remaining in the boil.
· Add 0.5 oz Cascade and 0.5 oz Centennial hops with 0 minutes remaining in the boil.

Author:

davblck

Boil Size: 14 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/2/2013 10:58 PM

Notes: Pitch starter 66-68. Ferment at 70 for three days ramp up to mid 80's.

Add Brett C at 60-62 deg and condition for 4 weeks.

Author:

McGnar

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/26/2016 5:54 PM

Notes: Inspired by:
- dry stout recipe "Cerveza de Malto Seca" recipe in Brewing Classic Styles by Jamil Zainasheff and John Palmer.
- dry oyster stout recipe "Good Uncle Oyster Stout" from Zymurgy, March/April 2014

Author:

Ozarks Mountain Brewery

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/23/2016 5:35 PM

Notes: this is a very good tasting blond, if you taste it right when kegged and carbed you will have a nice mellow hop flavor, give it a month to condition and the flavors will come together very nicely, this is a winner

I turn the power off and start the whirlpool at 5 minutes to go then keep it going until the temp reaches 170 then chill to 60F

Author:

kiwifirst

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 80

Mash Thickness: 3.5

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: 7/28/2016 8:50 AM

Notes: Rum soaked raisins are a couple of years old. Plan to rehydrate with small amount of boiling water and puree then site in vodka for a day.

Pushing the IBU to compensate the sweet addition of rasions

Author:

ImV

Boil Size: 12.5 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 68

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: 3/1/2016 10:57 AM

Notes: 13/03/2016
No-sparge mash
Mashed at 67 for 60 mins with 14.5 liter water

Collected 12.5 liter wort
Removed some hot break during boil.

Fermenter volume - 8.5 liter
Boil pot loss (trub) - 1 liter
Misc losses - .5 liter

Boil off - 2.5 liter approx

14/03/2016
OG post pitch - 1.062

07/04/16
Bottled, FG - 1.015
7.5g per liter priming sugar

14/04/16
1 Week in bottle. Tasted a pint.
- lightly burnt toffee aroma - maybe due to Amber malt.
- Alcoholic breath
- Fruity notes. Can't identify the fruit. Leaves a tang in mouth
- Brown sugar taste