Homebrew Beer Recipes | Page 737 | Browse 320,000+ at Brewer's Friend

Author:

Ryan.mitchell767@gmail.com

Boil Size: 3 Gallons

Boil Time: 2

Boil Gravity: 1.272

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/10/2015 7:01 PM

Notes:

Author:

Speedwell

Boil Size: 6.67 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/7/2016 11:26 AM

Notes:

Author:

Stefan Forch

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 3

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: 3/18/2022 1:25 PM

Notes:

Author:

KnapptronixBrew

Boil Size: 110 Gallons

Boil Time: 30

Boil Gravity: 1.057

Efficiency: 65

Mash Thickness: 1

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: 7/23/2021 11:41 PM

Notes:

Author:

Rothrock Brewing Company

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 85 ° F

Priming Method: co2

Priming Amount: 9.56 psi

Creation Date: 7/30/2019 3:41 PM

Notes: Mash at a fairly low temperature, 148° F to allow for the drier style. 60 minute boil with the addition of 1 ounce of dried juniper berries with the 1/3 ounce of Azacca hops. The remaining hops are added at flame out.

Chill the wort to no less than 85° F. Under pitch the Omega brands Kveik yeast and maintain the temperature throughout the whole fermentation. This hot fermentation will allow for the yeast to produce esters of pineapple, mango and other citrus from being stressed and under pitched.

The beer can then be chilled and kegs in only 10 days!

Author:

Celebration Brewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 62

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/7/2018 3:53 PM

Notes: OG - 1.060

FG - 1.010

Dry Hopped 1.2 oz of Citra in Keg (5 days)

Author:

Hawkbox

Boil Size: 48 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 72

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 14 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/5/2017 4:31 PM

Notes: http://brulosophy.com/recipes/tiny-bottom-pale-ale/

Author:

Bakke Brygg

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/5/2017 12:22 PM

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 20 l meskevann og 13,8 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

Mesking på 66 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 15 grader før pitching av gjær.

Gjæring på 16 grader til stormgjæring begynner å avta (typisk etter 3-7 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager).

Gjæralternativer: Safale K-97, Safale US-05

Author:

GFHomebrew

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 83

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/22/2017 9:48 AM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 30

Boil Gravity: 1.051

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/28/2016 2:47 PM

Notes:

Author:

TonyZ

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.079

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/8/2015 1:59 AM

Notes:

Author:

GarageBrew

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/16/2015 4:06 PM

Notes: Hazelnut extract at bottling - to taste. Probably just 1/4 - 1/2 teaspoon

https://www.homebrewersassociation.org/forum/index.php?topic=19030.0

Author:

KimJohnsen

Boil Size: 33 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 55

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/27/2015 5:25 PM

Notes:

Author:

Boil Size: 5 Litres

Boil Time: 60

Boil Gravity: 1.081

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 28 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/2/2015 3:08 AM

Notes:

Author:

tomfoolery

Boil Size: 3 Gallons

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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/22/2013 10:41 PM

Notes:

Author:

Chainsaw Mechanic

Boil Size: 1.25 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 65

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: 10/16/2015 7:12 PM

Notes:

Author:

BurlIves

Boil Size: 18.2 Litres

Boil Time: 60

Boil Gravity: 1.044

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: 7/4/2017 10:45 AM

Notes: no decoction this time, need body in the beer so more Carahell added, up from 5 % to 6.6% .

Author:

DrSherlock

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 11

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/8/2015 2:23 AM

Notes: from "The Homebrewers Guide to Vintage Beer"

page 83

Modifications:
Added CarafaIII malt for coloring and Vienna for body. Neither of these were included in the original recipe.

Author:

Neil Crane

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.035

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: 5/5/2015 1:59 AM

Notes:

Author:

enewcomb

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 40

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: Priming Sugar

Priming Amount: 5 oz. in H2O (1 cup) and Beer (1 cup)

Creation Date: 5/5/2014 1:09 AM

Notes: 1. Activate 2 PACKETS of liquid yeast, 3 hours in advance of pitching (right before cleaning and sanitizing).

2. Sanitize all equipment.

3. Heat (3 gal) Spring Water to 160 degrees; add grain bag and steep for 30 min. Keep temp between 152-160 degrees while it steeps.Do not agitate grain bag.

4. After 30 min, remove and put bag in spider. Sparge with 2 quarts of 155-160 degree Spring Water until water is gone.

5. Dissolve DME (OFF stove) and stir in until fully integrated. Put back onto heat and take a pre-boil gravity reading. Then, bring to and keep at a boil for 60 min.

6. Keep a close watch on the boil, in case of in case of a boil-over. Add hop installments throughout the 60 min boil, as scheduled.

7. Add gypsum at 45 min and Irish moss at 15 min.

8. Move the uncovered kettle to the sink and cool in ice bath. Be careful not to let ANYTHING get into the wort.

9. Once below 100 degrees, add to bottling bucket; then add cold water until 5.5 gallons total. Stir vigorously and into whirlpool.

10. Take OG reading.

11. Pitch liquid yeast when at 80 degrees or below. Seal and move fermentor to cool/dark location. Equip with blow off valve.

12. Ferment at 64-70 degrees for 3-5 days or till complete. Take FG reading.

13. Once fermentation is believed to be complete, take a second FG reading to be sure. If fermentation has finished, transfer to the secondary for another 3-5 days.

14. In the middle of transferring with the siphon, add gelatin that has been: a) dissolved in 170 degree water and b) then cooled to room temperature.

15. After 3-5 days in the secondary (one day before bottling), move the secondary to the bottling location so that trub has settled.

16. On bottling day, take a third FG reading to obtain official ABV. Clean and sanitize all bottling equipment.

17. Prepare the priming solution by boiling 3/4 cup sugar and 1 cup of water and 1 cup of the beer for ~5 min. Allow it to cool down to room temperature before adding into beer. Then, transfer beer from secondary to bottling bucket and, in doing so, add the priming liquid.

18. Bottle and store in cool/dark location for 2 days. Then begin refrigeration for additional priming and aging; 2-4 weeks minimum.