Homebrew Beer Recipes | Page 748 | Browse 320,000+ at Brewer's Friend

Author:

Uncltrvlnmac

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 60

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: Table Sugar

Priming Amount: N/A

Creation Date: 11/10/2014 8:52 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:

Bassline Brewers

Boil Size: 19.5 Gallons

Boil Time: 75

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/18/2015 5:29 AM

Notes: Made a starter the NEW way. 3500ml of filtered water with 1# DME and it made a rocking huge amount of yeast. Made it a week before and cold crashed for 3-4 days to pack it. Poured off and onto the counter that morning.

Strike temp was 138 but had been off heat for a few minutes and stabilized there - disc was not hotter than liquid. Lost 7 degrees. 20 min at 131. Brewers' Friend strike temp calculator was close but said we'd hit 129 instead.

First decoction pulled and brought to 153 for 15 min then boiled for 15 min. Added back in slowlyyyyy to bring it to 153. Held for an hour then tried to mash out. Mash stuck badly and we stirred and scraped and piddled for a half hour before calling it - NO mash out. Started sparge. First runnings at 95!

Collected 17.5g. after a 2 hour sparge at least! Preboil gravity 1.049. Boiled 75 minutes and cooled and pitched without incident.

Fermented for 4 days and the FG was 1.012 so we bottled about 3g and cold crashed the rest. Added enough white table sugar dissolved in ~1/2c. boiling water (simple syrup) to get to 3.9 volumes as stated in the Brewer's Friend Calculator. Left bottles at room temp for 2 weeks. Tried one - carbonation a bit aggressive, but fine - tasted fantastic!

After 2 full weeks of cold-crashing, FG at 1.010. Kegged the rest.
Very good wheat beer! The kegged stuff is very good, the bottled is excellent. The kegged is still not clear 5 weeks from brew day but clearing. The bottled is significantly over-carbonated. Three months out and the kegged Crystal Hefe has fallen Very clear and is fantastic.

Author:

SpencerG11

Boil Size: 7.75 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 55

Mash Thickness: 1.2

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: 5/27/2015 1:05 AM

Notes:

Author:

FelipeHein

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: Bottle

Priming Amount: 6.5g Sugar / Litro

Creation Date: 1/27/2017 12:36 AM

Notes: Água Filtrada = 20l (Mash) + 8l (Boil) + 2l (Starter) = 30 Litros.

FERMENTAÇÃO:

18.0°c - 04 Dias (Verifica a Densidade).
20.0°c até 25.0°c - 04 Dias (Após Atenuação Completa - Elevação da Temperatura Natural).
2.0°c - 05 Dias (Dry Hop).
1.0°c - 03 Dias (Cold Crash) + 02 Dias C/ Gelatina = 05 Dias.

Priming - 15 Dias na Garrafa (6.5g Açúcar / Litro).

Author:

sinko33

Boil Size: 1 Gallons

Boil Time: 10

Boil Gravity: 1.09

Efficiency: 71

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 80 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/10/2022 12:44 AM

Notes:

Author:

Boil Size: 6.64 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.25

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: 2/2/2021 11:41 PM

Notes:

Author:

Stack

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 9.95 psi

Creation Date: 12/17/2020 10:13 PM

Notes: 12/19/2020

Maple Coffee Stout's base is an oatmeal stout. Maple syrup is added at flameout as an additional fermentable. After fermentation is complete and before cold crashing, whole coffee beans will be added to the fermenter. The beans will then basically cold brew on the beer as it crashes. And lastly, since all maple flavor will likely ferment out, maple flavor will be added to the keg before kegging.

This batch was brewed for the SMASH Homebrew Club of Southern MD and will be served on tap at Scorpion Brewing in Owings, MD.
__________
- Reserve 1/2 gallon of distilled water and cold steep chocolate malt in it for duration of the mash. Dump liquid and grains into the basket right at the end of the mash.

- Add maple syrup to the kettle at flameout.

- Add whole coffee beans to fermenter just before cold crashing. You'll essentially be cold brewing the coffee in the beer.

- Add maple flavoring to the keg just before kegging.

Author:

Basshook Brewery

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 55

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Keg

Priming Amount: 6 PSI

Creation Date: 8/8/2018 8:24 PM

Notes:

Author:

Provazek

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 10.4

Efficiency: 72

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/1/2018 9:54 PM

Notes:

Author:

Blake Thornburg

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 55

Mash Thickness: 1.5

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: 11/12/2022 9:22 PM

Notes:

Author:

bradoslovich

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/26/2013 8:48 PM

Notes: This brew is part of our homebrew club experiment to brew a kit recipe side by side , one mini-mash extract, one all-grain. We will compare within the club.

Author:

west1m

Boil Size: 6.75 Gallons

Boil Time: 75

Boil Gravity: 1.05

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: 3/9/2020 6:39 PM

Notes:

Author:

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 85

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/18/2020 12:25 PM

Notes:

Author:

Boil Size: 25.4 Litres

Boil Time: 90

Boil Gravity: 1.03

Efficiency: 75

Mash Thickness: 3

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: 4/24/2019 6:43 PM

Notes:
Step by Step
Crush the roasted barley very fine. Run it through a coffee mill or use a rolling pin to turn it almost to dust. That is critical to getting the right flavor and color with this recipe. Mill the remaining grains as normal and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 120 °F (49 °C). Hold the mash at 120 °F (49 °C) for 15 minutes then raise the temperature to 148 °F (64 °C) until enzymatic conversion is complete. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.4 L) and the gravity is 1.032 (8 °P).

The total wort boil time is 90 minutes. Add the bittering hops with 60 minutes remaining in the boil. Add Irish moss or other kettle finings and the last hop addition with 15 minutes left in the boil. Chill the wort rapidly to 69 °F (21 °C), let the break material settle, rack to the fermenter, pitch the yeast and aerate thoroughly.

Ferment at 69 °F (21 °C). Slowly raise the temperature during the final 1⁄3 of fermentation by 6 °F (3 °C) to reduce diacetyl levels in the beer. When finished, carbonate the beer to approximately 1 to 1.5 volumes and serve at 52 to 55 °F (11 to 13 °C).

Author:

Lorraine

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

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: 8/1/2018 6:53 AM

Notes:

Author:

Hawkbox

Boil Size: 31 Litres

Boil Time: 30

Boil Gravity: 1.045

Efficiency: 72

Mash Thickness: 2.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/20/2018 6:33 PM

Notes: Trying to recreate this.
http://brulosophy.com/2018/07/19/short-shoddy-german-helles-exportbier/

Not exactly the same cause I don't have the same gear, but what the hell.

Author:

Barter & Trade

Boil Size: 6.4 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/19/2017 4:34 AM

Notes:

Author:

jessiepagan3

Boil Size: 7.63 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/9/2017 7:56 PM

Notes:

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 65

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 4/27/2017 9:53 PM

Notes: Lower ABV clone of Alaska Brown Ale
Key notes: Make a normal brown ale and add decaffeinated cold brew while kegging or bottling. Cold brew works better at serving temperatures as it will not separate. Adding right before packaging ensures you get a mild coffee flavor.

Ingredients: Noted above

Set-up Notes: Made yeast starter. Standard three vessel brew setup.

Mash: Targeted 60 min steep at 154 F. Preheated cooler mash tun and added water at 154F. 1qt/oz grain. Sparge with 170 F water for 40-60 minutes.

Boil: Very easy and quick to get to temp with burner and maintain. Stirred in hops (in muslin bag) just before the break to ensure even heat distribution. 60 minutes for boil. Added aroma hops (in muslin bag) at 45 minutes and stirred. Added orange peel slices at 55 minutes and stirred. At 60 minutes, I used tongs to remove hops. Shut off heat, covered with lid to move indoors, put in sink ice bath, removed lid. Orange peel slices will remain through primary fermentation.

Evaporated liquid: ~1 gal

Cooling: Took ~60 minutes

Primary: ~3 weeks at 73 F. With English ale yeast you should give it a slight swirl every week because of how fast it floculates.

Secondary: 1 week

Keg: Add cold brew first before siphoning. Cool to serving temp and carbonate.