Homebrew Beer Recipes | Page 749 | Browse 310,000+ at Brewer's Friend

Author:

Gcb5508

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/11/2020 1:47 PM

Notes: 1.5 liter starter - fermented at 52 until barely bubbling in the blow off. 2 weeks at a minimum. Raise temperature to 68 for minimum of 3 days for diacytl rest. Transfer to secondary and cold crash to 34 degrees for minimum of 90 days. This is a light very easy drinking lager that goes down very well. Hard to guess its 5.9%!

Author:

Rocketman2015

Boil Size: 3 Gallons

Boil Time: 30

Boil Gravity: 1.018

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/28/2015 1:30 AM

Notes: Based on Defalco's Beeriac's A Man for All Saisons recipe.

Author:

Kjeller 5

Boil Size: 53 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: 6 gram/liter

Creation Date: 9/10/2015 7:00 AM

Notes: Kjøl ned vørteren til 16-17 grader og pitch gjæren. Rist gjæringskaret godt i 5-10 minutter for å få inn oksygen. La temperaturen stige naturlig til 18 grader. La den gjære ut i to uker før flasking.

Rehydrering av gjæren anbefales.

Author:

Cram

Boil Size: 6.75 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 65

Mash Thickness: 2.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: Starter

Priming Amount: N/A

Creation Date: 10/5/2015 6:11 PM

Notes:

Author:

matchak

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/20/2016 5:35 PM

Notes: boil hops in 3 gallons of water for 15 minutes, add amarillo, turn off heat, add honey. Allow to cool. IBU should be around 32. Qa23 wine yeast, made 1.2 l starter for 240B cell pitch and used wyeast nutrient. kegged on 3/26/17 fg .995.

Author:

cabercrooner

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/14/2016 4:57 AM

Notes:

Author:

Cgdavis

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

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: 10/27/2016 2:20 AM

Notes:

Author:

Sean Dawson

Boil Size: 18.3 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 55

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 17 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/12/2021 11:03 AM

Notes: I guess it's not a strict Tropical Stout since I'm going to add coffee, maybe cacao nibs and put barrel cubes in the fermentor but that was the base I started from.

I ground 150g of coffee with my espresso coffee machine and put it into the mash with the malt. I'm hoping that it reduces the green pepper flavours that I hate in coffee beers. I am sacrificing control by not adding it as cold brew in secondary and I'm probably sacrificing efficiency of coffee extraction but I'll see how it goes.

I chucked the oak cubes in at yeast pitch to avoid opening the fermentor and to hopefully shorten the time I have to wait until I get flavours from them.

Author:

Jarana Cerveceria

Boil Size: 68.35 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/2/2021 2:24 AM

Notes:

Author:

BenoitC

Boil Size: 5.9 Gallons

Boil Time: 15

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 80 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/17/2019 2:51 PM

Notes:

Author:

MikeJSmith

Boil Size: 3.35 Gallons

Boil Time: 60

Boil Gravity: 1.019

Efficiency: 75

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Corn sugar

Priming Amount: 2g/12 oz..

Creation Date: 5/16/2018 4:11 PM

Notes: A step infusion mash is employed to mash the grains. Add 6 quarts (5.7 L) of 140° F (60° C) water to the crushed grain, stir, stabilize, and hold the temperature at 132° F (56° C) for 30 minutes. Add 3 quarts (3 L) of boiling water and add heat to bring temperature up to 155° F (68° C) and hold for about 30 minutes. Then raise temperature to 167° F (75° C), lauter, and sparge with 3.5 gallons (13.5 L) of 170° F (77° C) water. Collect about 5.5 gallons (21 L) of runoff. Add 60-minute hops and bring to a full and vigorous boil.
The total boil time will be 60 minutes. When 10 minutes remain, add the Irish moss. After a total wort boil of 60 minutes, turn off the heat, stir in the honey, and place the pot (with cover on) in a running cold-water bath for 30 minutes, or use other methods to chill wort. Then strain and sparge the wort into a sanitized fermenter. Bring the total volume to 5 gallons (19 L) with additional cold water if necessary. Aerate the wort very well.
Pitch the yeast when temperature of wort is about 70° F (21° C). Once visible signs of fermentation are evident, ferment at a temperature around 55° F (12.5° C) for about one week, or until fermentation shows signs of calm and stopping. Rack from primary to secondary and add the hop pellets and optional Jasmine flowers for dry hopping. If you have the capability, “lager” the beer at temperatures between 35 and 45° F (1.5–7° C) for 3 to 6 weeks.

Author:

Ozarks Mountain Brewery

Boil Size: 15 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/9/2017 10:19 PM

Notes:

Author:

kokkoeireann

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 66

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: white sugar

Priming Amount: 90g

Creation Date: 2/1/2017 2:41 PM

Notes: 20l - mashing; 12l sparging -->19l prim.fement.
OG: 1.060; (experiment: after 48h --> 1.048)
FG: 1.014
ABVexact: 6.25vol%
Brewing day: 3.Febr. 2017;
Fermentation with 2 packages of liquid yeast WLP001 California Ale Yeast direct from package to wort.

Note: somewhere in between the first 24 and 48 hour a wee little foam went out of the bucket, not through the ventil but by the edge. Otherwise everything seems ok. (Gravity after 48h: 1.048) The total fluid wort reduced down to 18.5l. (Gravity after 5 days: 1.015)
Dry hopping after 5 days.
Bottling day: 14th Febr.2017
Carbonating with 90g white sugar

Author:

tsmangin

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.019

Efficiency: 56

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/4/2016 2:40 AM

Notes:

Author:

wildmancurry

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.083

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/17/2013 6:12 PM

Notes: Extract is Maris Otter

Author:

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.151

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: 10/1/2016 3:07 PM

Notes:

Author:

The Cellar Project

Boil Size: 6 Gallons

Boil Time: N/A

Boil Gravity: 1.048

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 55 ° F

Priming Method: co2

Priming Amount: 14.44 psi

Creation Date: 5/22/2016 9:21 PM

Notes: This is a very simple cider with few additives to let the apple flavor shine through. With proper aging, it produces a dry, fruity cider.

- Add 1g/L Malic acid to lower pH by .1 as needed to reach 3.7 pH.
- Check pH and add potassium metabisulfite as needed for a partial kill (for more information see chart: www.cider.org.uk/sulphite.html).
- Stock solution SO2: dissolve 3 grams of potassium metabisulphite in 30 ml (also grams) of water which corresponds to 50 ppm of SO2 for a six gallon batch
- Wait 24 to 48 hours before adding pectic enzyme and pitching rehydrated yeast.

- Primary fermentation: 4-6 weeks @ 55°

- Add 5 crushed campden tablets dissolved in a bit of cider to carboy /keg before transferring for secondary/conditioning.
- Secondary: 8 weeks or until clear @ 60°- 65° (cellar temps)

- Keg condition: 6 months @ 60°- 65° (cellar temps) in pressurized keg

Author:

Mulamanca

Boil Size: 55 Litres

Boil Time: 80

Boil Gravity: 1.038

Efficiency: 58

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/29/2015 9:31 PM

Notes: Clone da shineider/ brooklin tap 5

Ingredientes da receita: https://www.brewtoad.com/recipes/schneider-brooklyn-tap-5-hopfen-weisse-clone

Mas misturamos com a receita da wheat beer da braumeister .

5 kg malte pilsen
5 kg trigo
1 kg malte victory

Lupulo brewers gold 6.2%
Hallertau saphir 3.6 %

Fermento heffeweizen 100 ml liquido

Author:

lyna

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 79

Mash Thickness: 1.5

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: 1/30/2015 5:03 PM

Notes:

Author:

caje

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/22/2014 6:12 PM

Notes: