Homebrew Beer Recipes | Page 758 | Browse 325,000+ at Brewer's Friend

Author:

jdb

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 1/5/2013 4:16 PM

Notes:

Author:

La Mal Famée

Boil Size: 25.8 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 69

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 26 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/31/2014 6:08 PM

Notes: ferment at 26-32 degrees C

Author:

PBM

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/28/2018 7:21 AM

Notes:

Author:

Josh (Brewer's Friend)

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 5/31/2013 4:17 AM

Notes: Mash 6 gal water with 1 tsp CaCl2, 2 tsp Epsom Salt, 1/2 tsp Baking Soda

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 71

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: 10/2/2017 6:21 PM

Notes:

Author:

lyna

Boil Size: 182 Gallons

Boil Time: 105

Boil Gravity: 1.071

Efficiency: 75

Mash Thickness: 2.6

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: 4/13/2017 6:29 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 75

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: 13 psi CO2

Creation Date: 7/4/2016 6:27 PM

Notes: DIRECTIONS
Standard infusion mash at 152°F (66.7°C) for 60 minutes and batch sparge.
Adjunct addition notes:
* Lactose can be added at flameout.
* For the mango, plan to add after high kräusen. I buy frozen mango chunks, thaw at room temperature,
and then blend into puree.
* Vanilla bean should be prepared in a tincture: split and scrape the bean(s), add to a small glass, and top
with very small amount of vodka (enough to cover the scraped bean and filling).
* Add the vanilla bean tincture and coconut with the dry hops: I usually put them all together in a muslin
bag.
* Once fermentation is complete, cold crash for 24 hours and then package.

Author:

Papini

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 66

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: Brown Sugar

Priming Amount: 9

Creation Date: 2/21/2016 11:53 PM

Notes: 23g (2 pacotes) M76 Opcional para o S23.
Temperatura de fermentação entre 10°C.

5 dias para atenuação.

3 semanas de maturação a 0°C.

Utilizado maltes CaraAmber e Aromatico para aproveitar sobras de outras receitas, mas poderia ser 1kg de somente um deles.

Author:

Drewzy

Boil Size: 55.4 Litres

Boil Time: 90

Boil Gravity: 15.4

Efficiency: 85

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/24/2016 5:13 PM

Notes:

Author:

Nobel Savage Brewing

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.042

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: 8/26/2023 4:57 PM

Notes: https://beersmithrecipes.com/viewrecipe/1217057/new-glarus-spotted-cow-clone

Batch Size: 15.00 gal Style: Cream Ale ( 6A)
Boil Size: 19.96 gal Style Guide: BJCP 2008
Color: 5.0 SRM Equipment: 15 gallon Brewery
Bitterness: 19.9 IBUs Boil Time: 90 min
Est OG: 1.054 (13.2° P) Mash Profile: BIAB, Light Body
Est FG: 1.010 SG (2.5° P) Fermentation: Ale, Single Stage
ABV: 5.8% Taste Rating: 0.0
Ingredients
Amount Name Type #
3.00 tbsp PH 5.2 Stabilizer (Mash 60 min) Misc 1
16 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2
9 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 3
1 lbs 8.00 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 4
1 lbs 8.00 oz Munich Malt - 10L (10.0 SRM) Grain 5
1 lbs Barley, Flaked (1.7 SRM) Grain 6
1 lbs Corn, Flaked (1.3 SRM) Grain 7
1.50 oz Cluster [8.1%] - Boil 45 min Hops 8
3.00 Whirlfloc Tablet (Boil 15 min) Misc 9
1.50 oz Cluster [8.1%] - Boil 15 min Hops 10
3.0 pkgs German Ale/Kolsch (White Labs #WLP029) Yeast 11
3.00 tsp Amylase Enzyme (Primary 3 days) Misc 12
3.00 tsp Yeast Nutrient (Primary 3 days)

Author:

zhooker

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/27/2016 2:16 AM

Notes: Bring 10L water to 72*C and add grains (preferably in a nylon bag). Adjust temp as needed to remain stable at 67*C for 60 min. Shift bag lightly as needed to ensure water has maximum contact with the grains. Prep sparge water by heating 10L water to 76*C. In final 5 min of infusion, raise mash temperature to 76*C for mash out. Lift grains from wort and place in large strainer above the kettle. In batches, slowly sparge the grain bag over the course of 10 min. Boil volume should be close to 20L after sparge. Top off to 23L. Following hop schedule as noted. Add LME at 15 min. Cool to <26*C and transfer to fermenter. Aerate and pitch 2L yeast starter. Ferment in primary for 7-10 days, transfer to secondary. Chiffonade perilla leaves, removing any woody stems. Add dry hops and perilla leaves in separate nylon bags. Ferment in secondary for 10-14 days or until desired flavor is achieved.

Author:

Butter14

Boil Size: 6.85 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 63

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/16/2016 9:24 PM

Notes:

Author:

rodfon

Boil Size: 9 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 60

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 27 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/10/2015 2:28 AM

Notes:

Author:

SuperCoolGuyBrewing

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 72

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/17/2015 10:20 AM

Notes: - yeast starter of 1L to wake up yeast

- hop aroma and target 28 - 30 IBU no more no less
- use various yeast strains, try thing that fermejnt dry frist, but don't be afraid to true less attenuative yeasts. This is supposed to act like a yeast experimental brew.
- if FG due to yeast higher than 1.014 drop some crystal malts in favor of ESB malt
- Mash lower for less attenuative yeasts like WLP002.
- Should I use a 1.75 Qt/lb or stick to 1.25? - what is typical of british beers???
-**consider trying an open bucket fermentation, like on BTV episode 4 (consider fermenting slightly cooler if open) - for an open ferment, use wy1275 or wy1335 and use in swamp cooler style for temp control and cheese cloth***
-CONSIDER mashing for 90 mins instead of 60 to increase attenuation (still at 153/54)
- Mashing thin appears to induce a stronger malt profile?
-Ferment for 1 week to 2 weeks, then bottle, no longer than 2 weeks to prevent clean up, consider performing a D-rest, then reducing to cellar temps of 55F for conditioning phase after primary is over.
- Perhaps use Wy1968 as a baseline of open vs closed, then explore other strains?
- Does using sugar help the ester profile by "artificially" darkening the wort? Ie, using higher kilned malts may slightly inhibit ester production??? *answers* = Dunno? experiment with dark grains vs. dark sugars.
- Pitch proper amount of yeast, so moderate starter, and aerate the beer well to encourage healthy fermentation.
- Maintain final temp (whatever i choose like 63F) until FG is reached, and stir up yeast if attenuation is under. Once FG reached crash cool to 45F then rack to secondary and condition for another week at 55F? or lower?
- "Just a word of warning: If you really are planning on bottling this batch, I would make sure your final gravity is low enough to ensure the yeast don't reactivate once in the bottle. This yeast is notorious for going dormant in the fermenter only to 'wake up' after bottling, eating both the priming sugar and residual sugars in the beer; producing an over-carbonated, cidery taste. I've seen this happen soo many times, both in my own beers and while judging. For that reason, I rarely bottle carbonate beer fermented with this yeast. If I absolutely have to do it, I will crash cool the beer to near freezing as to flocc as much of the yeast out and then bottle using some US-05/champagne yeast. It doesn't always happen, but just be aware that it might."
- "It's all about fermentation control. Start with healthy yeast, aerate well, and don't let your fermentation temps fluctuate. Pitch below fermentation temperature, let rise to 68F for most of the fermentation, give it a good d-rest at 70F for a few days, then crash cool before kegging/bottling. All this should not take more than 2 weeks; and you'll still have a clean, flavorful beer."
- consider priming with fresh wort, or DME to avoid cidery flavors from 1968/002 or any of the other brittish yeasts*
- Pitch low (63F) then free rise to 68F till half ferm, then drop to 63F till FG then crash cool and rack to secondary, then raise to cellar??? 55f?? or bottle? or condition at 43F?
- once 1/5 to 1/4 to FG crash cool to 43F for 2 days followed by raising to 50F to cellar for min 2 weeks followed by chilling beer to -1 and hold for 1 week (to chill proof for bottling - but is filtered and flash pasteurized) so maybe got to FG to crash cool.
- also to note, the fullers beer is parti gyled, so there is no sparge which leads to fuller malt expression.
- fullers parti gyle method is to run the liquid off until they've reach their target volume, then divert to a second kettle for the other wort??
-oxidative flavor is present, but subdued. How to achieve it???
-

-------Yeasts of interest--------------
-Wyeast 1318 - London Ale 3 (boddingtons)
-WLP002 - English Ale (fullers)
-Wyeast 1275 - Thames Valley Ale (Brakspear/Wychwood?)
-Wyeast 1335 - British Ale 2 (adnams?)
-Wyeast 1469 - West Yorkshire Ale (Timothy Taylor) (use larger starter?)
-Wyeast 1187/WLP005 Ringwood Ale (Pripps - complex fermentation - read up)
-WLP037 Yorkshire Square (Samuel Smith's - seasonal)
WLP026 Premium Bitter (Marston's - known for paler beers - also needs long bottle conditioning time)
-WLP004/Wyeast 1084 Irish Ale (Guinness - not super interested, use last)

Author:

DewsBrews

Boil Size: 17 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: Sugar

Priming Amount: N/A

Creation Date: 3/29/2015 8:08 AM

Notes:

Author:

GregH

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/17/2015 1:58 AM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.014

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: priming sugar

Priming Amount: 5 oz

Creation Date: 1/27/2015 2:20 AM

Notes:

Author:

evileddietbird

Boil Size: 13.5 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 66

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/16/2014 10:58 PM

Notes:

Author:

wewritebeer

Boil Size: 7.01 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 75

Mash Thickness: 1.35

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/27/2016 7:51 PM

Notes:

Author:

Thomas.Johnson.FL@gmail.com

Boil Size: 2.25 Gallons

Boil Time: 60

Boil Gravity: 1.114

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/19/2014 5:05 AM

Notes: