Homebrew Beer Recipes | Page 7449 | Browse 325,000+ at Brewer's Friend

Author:

chewyheel

Boil Size: 7.75 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 75

Mash Thickness: 1.93

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 12/23/2020 11:48 PM

Notes: Will add peanut butter powder and toasted cacao nibs in secondary.

Got 7.75 gallons pre boil at 1.064. Finished with just under 5 gallons at 1.100

Author:

JeffBrews802

Boil Size: 8.5 Gallons

Boil Time: 150

Boil Gravity: 1.068

Efficiency: 64

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: co2

Priming Amount: 13.1 psi

Creation Date: 12/7/2023 2:55 PM

Notes:

Author:

Uglebrygg

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.098

Efficiency: 71

Mash Thickness: 3.14

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/23/2023 8:56 PM

Notes: 7,065 kg malt + 2,5 kg DME.

Lallemand's pitching rate calculator: Trenger 23,5 g gjær, og anbefaler 3 pakker à 11 g.

Author:

tsoybeans

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.008

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: dextrose

Priming Amount: 2.9 oz

Creation Date: 9/24/2022 1:12 AM

Notes: **Note, this is only my second beer, proceed with caution if using this recipie.**

1. Steep speciality grains from 150-160F for 20 minutes.

2. Remove grain bag, start the boil.

3. After 15 minutes, add Mt. Hood Hops

4. After 50 minutes, add late addition fermentables.

5. After 55 minutes, add the Haltertrau hops for the final 5 minutes of the boil

6. Whirlpool Aroma hops and spices for 15 minutes using a sanitized metal spoon. Remove from wort before chilling.

7. Cool the wort with an ice bath and top off with water in the fermenter.

8. Pitch your yeast.

I bet my OG will be closer to: ~1.096

OG 10/07/22: 1.096
Gravity 10/21/22: 1.030 | 8.66% ABV 67% Attenuation
Gravity 10/30/22" 1.020 | 9.98% ABV 78% Attenuation

Closet it was kept in was cold, moving to a warmer location.

Moving to basement 10/30 until 2 weeks before Christmas.

https://beersmith.com/blog/2009/03/22/steeping-grains-for-extract-beer-brewing/

Author:

shockblast

Boil Size: 110 Litres

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 55

Mash Thickness: 3.65

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: 4/29/2022 6:05 AM

Notes:

Author:

dofundive

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.092

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/24/2022 2:22 PM

Notes:

Author:

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 70

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: 1/11/2022 10:36 AM

Notes:

Author:

kikoenmexico

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.1

Efficiency: 70

Mash Thickness: 4

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: 9/3/2021 9:28 PM

Notes: Made Sept 4/21 Plan on 90 min boil. no hops added for first 30 min. Vol to start was 34 liters and SG dropped to 1.040 after sparging

added 4.7 kg of LME and 1 kg of amber canid sugar and got 30 laters at 1.095, exactly what the calculator suggests. Nice brown colour.

Boil exceeded 90 minutes. Strained ut hops at end of boil 2 minutes of O2 added.

Yeast: W1214. one starter was from frozen sample Mar 2021 and the other was liquid culture from the same date. Kept separate in 2 carboys. One frozen culture from March 2020 did not seem to kick on stipulate. Wort to start was 1.040 and the 2 that worked had SG of 1.010. pitched at 69F

Author:

sinnerslikeme21

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.353

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/21/2021 6:01 PM

Notes:

Author:

ninjabob

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.093

Efficiency: 73

Mash Thickness: 1.3

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: 1/26/2021 12:13 AM

Notes: Maris otter for the base for rich/flavorful malt base. 10% Munich for extra sweet malt flavor. 2% Honey malt for more extra sweet caramel/toffee malt flavors. 1lb flaked oats for added body. honey and sugar for extra ABV, and honey flavor.

Apollo for IBU's then Columbus and Centennial for flavor.

Burton on Trent water profile.

Author:

tomohulk

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 75

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 64 ° F

Priming Method: Keg

Priming Amount: 14psi

Creation Date: 9/14/2017 2:04 PM

Notes: After sparging, run another gallon of water over the grains, and collect runnings, boil down to a syrup while main boil is going. Add to the main kettle during the chilling phase.

Author:

monumentparkbrewing

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.081

Efficiency: 74

Mash Thickness: 1.45

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 18.6 oz

Creation Date: 11/21/2020 9:12 PM

Notes:

Author:

Boozy Mcboozerson

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.076

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: 7/28/2020 1:02 PM

Notes:

Author:

Tyler T

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.104

Efficiency: 70

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: 7/23/2020 1:29 AM

Notes:

Author:

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 70

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: 7/13/2020 5:04 PM

Notes:

Author:

Boil Size: 2200 Litres

Boil Time: 90

Boil Gravity: 23

Efficiency: 80

Mash Thickness: 2.2

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/7/2020 2:35 PM

Notes: Dough in at approximately 113°F (45°C) for a 30-minute hydration and beta-glucanase rest. To mitigate subsequent lautering problems, it is also advisable to add about 10% of the dry malt weight in rice hulls at dough-in.

After the cytolytic rest, infuse the mash with hot brewing liquor to raise the temperature to 122°F (50°C) for a proteolytic rest of 30 minutes at the peak-performance temperature of protease.

Next, raise the mash to 149°F (65°C), the peak-performance temperature of beta amylase. This ensures the production of plenty of fermentables, and thus of alcohol. Allow 30 minutes for this diastatic rest.

Repeat the temperature rise a final time to reach the alpha amylase peak temperature of 162°F (72°C). Rest the mash again, this time for 15 minutes, to convert the remaining starches into unfermentable dextrins for extra body in the finished beer.

The large grain bill, in conjunction with the many hot-water infusions, is also likely to fill the mash tun to the limit of its capacity.

Recirculate the wort thoroughly for perhaps 30 minutes. Then sparge and lauter simultaneously. Use the hot sparge liquor to raise the grain bed temperature to the mash-out temperature of 170°F (77°C). The run-off is likely to be slow! Stop sparging as soon as the kettle gravity is about 1.086 (20.8°P), assuming a 10% evaporation rate during a 90-minute kettle boil.

In some mash tun configurations, because of aspect ratios and false-bottom designs, a kettle gravity of 1.086 may not be possible to achieve. In this case, simply sparge until the kettle is full. Then extend the boil until the net kettle gravity of 24°P is reached through evaporation. When weighing out the hop additions, adjust quantities to the projected actual net kettle volume.

Boil for at least 90 minutes (or longer if the original gravity at the start of the boil is an issue). Add bittering hops 60 minutes before the anticipated shutdown time. Add flavor hops with 10 minutes of boil time remaining. Add aroma hops 5 minutes before shutdown. Whirlpool and chill.

Pitch about twice as much yeast as you normally would for a “regular” brew and aerate well. In our experimental batch, we used 1.5 oz./5 gal. (44 g/19 L) of dried yeast. Primary ferment the brew at the middle of the preferred temperature range of the selected yeast for a total of 3 weeks.

At the end of primary fermentation, rack the brew into a clean tank for 7–8 days of secondary fermentation. Prime and bottle the brew. Alternatively, rack the brew into a keg and let it mature for 2 weeks under pressure. Finally, adjust carbonation in the keg to 3.3 to 4.5 volumes (6.6 to 9 g/L) of CO2 before dispensing it unfiltered from the keg.

Author:

Smilin Brewer

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.082

Efficiency: 60

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/5/2019 2:07 AM

Notes: Spilt batch 2124 Wyeast 2308 MUNICH LAGER and WLP 920 Old Bavarian Lager Yeast

Beta amylase rest: 144°F (62°C) for 30 to 45 minutes
Alpha amylase rest: 160°F (71°C) for 30 to 45 minutes
Mash out: 170°F (77°C) for 10 to 15 minutes

Author:

alabounty

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 75

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: 5/9/2019 7:36 PM

Notes:

Author:

Brittany Frey

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.094

Efficiency: 78

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/17/2019 12:49 AM

Notes: For this Imperial Stout we decided to showcase this beer by pushing the consumer to reminisce childhood by including molasses cookies to the mash. This ingredient is wildly out of style but can help showcase this style of beer as well as appeal highly to consumers. The malts chosen were to help the OG be high and within guidelines as well as add the characteristic aromas and flavors expected of an imperial stout. The flaked malts is to help with a smooth creamy mouthfeel, and the lactose is to help with yeast nutrients and aid in the help of the ABV to be within guidelines. We chose admiral as our one hop addition for the higher AA and when used as just a bittering hop has a very low aroma profile. We will need to make at least a 3.5L yeast starter to ensure we have the proper pitch rate.