Homebrew Beer Recipes | Page 766 | Browse 325,000+ at Brewer's Friend

Author:

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 74

Mash Thickness: N/A

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: 1/27/2022 4:22 PM

Notes: https://einstokbeer.com/our-brews/icelandic-white-ale/
https://www.brewersfriend.com/homebrew/recipe/view/476339/einstok-olgerd-white-ale-clone

Author:

Jeremiah White

Boil Size: 7.07 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/16/2016 12:06 AM

Notes:

Author:

4Brews

Boil Size: 1500 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/10/2016 2:57 AM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/3/2016 8:00 PM

Notes:

Author:

nkgarfield

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/15/2016 1:49 PM

Notes:

Author:

Starter Hops

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.057

Efficiency: 66

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/7/2016 12:41 PM

Notes: Based loosely on Paradox's Beaver Overbite IPA. Their website does not have specifics any longer, but an older description was found here: http://www.brewingnews.com/nipac/2015/ni_ipacbeers2015lockerroom.shtml

Malt Bill was a stab in the dark (Furry Penguin was used as inspiration here), but I followed the vague hop guideline for the clone attempt.

10mL of Hop Shot at 60 minutes

Author:

devsop

Boil Size: 7.24 Gallons

Boil Time: 120

Boil Gravity: 1.099

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: co2

Priming Amount: 12.21 psi

Creation Date: 9/14/2021 4:53 PM

Notes: Adjunct instructions:
- 2 whole ancho chiles, dried, chopped, add to secondary in a mesh bag for 4 days.
- 3 vanilla beans, split and scraped, soaked in bourbon for a week. Add bourbon and bean material to secondary for 7 days.
- 2.5 oz whole espresso beans, added to secondary in a mesh bag for 2 days
- 3 oz cacao nibs, soaked in bourbon for a day then added to secondary in a mesh bag for 6 days

Author:

Wharf Works

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 56

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 82 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/27/2020 1:21 PM

Notes: Cold steep the dark grains + cacao nibs to be added at flameout.

Author:

NewfDrool

Boil Size: 13.9 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/27/2014 7:51 PM

Notes: Add candi sugar in last minute of boil.
Use crushed white wheat berries for flaked wheat.
Original Recipe scraped from the internets:
Use Pilsner malt.
Mash at 148 for 75 minutes (at ~5.2pH)
120 min boil.
25 IBU
Ferm: start at 65-70, ramp up to mid 80s.

Modified Recipe due to time & lack of pils:
Use 2-row.
Mash 148 for an hour. Low PH (5.2ish)
60 min boil.
Ferm: start at 65-70, ramp up to mid 80s.

Author:

Dalevp

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 64

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/4/2018 9:52 PM

Notes:

Author:

Neeb

Boil Size: 31 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 27 ° C

Priming Method: co2

Priming Amount: 1.84 bar

Creation Date: 4/13/2020 8:15 AM

Notes:

Author:

Snype09

Boil Size: 6.8 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: 2

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: 2/7/2019 4:16 PM

Notes: For best results ferment hot and open.

Author:

Jon Meuzelaar

Boil Size: 6.76 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 69.3

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: Keg with 12.54 PSI

Creation Date: 8/1/2019 2:47 AM

Notes: All grain version of Charlie Papazian's Holiday Cheer.

Author:

Boil Size: 198 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 79

Mash Thickness: 2

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: 11/8/2017 2:22 AM

Notes:

Author:

Wolf Pack Brewing

Boil Size: 36.84 Litres

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 72

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 13 ° C

Priming Method: co2

Priming Amount: 0.83 bar

Creation Date: 2/22/2022 11:12 PM

Notes: https://beerandbrewing.com/recipe-green-bench-postcard-pils/

DIRECTIONS
Mill the grains and mash at 146°F (63°C) for 60 minutes. Recirculate until your runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 90 minutes, adding hops and yeast nutrient according to the schedule. After the boil, conduct a whirlpool step: Add whirlpool hops at 210°F (99°C), stir for 5 minutes to create a vortex, then allow 20 minutes to steep. Then chill wort to about 52°F (11°C), aerate thoroughly, and pitch plenty of healthy yeast. Ferment at 55°F (13°C) until the gravity reaches 1.016, then raise to 60°F (16°C) for diacetyl rest—total fermentation time should be about 2 weeks. Rack to secondary, crash to 35°F (2°C), and lager for 3 weeks. Package and carbonate to about 2.7 volumes of CO2.

BREWER’S NOTES
We started decocting Postcard about two years ago. The single-infusion method makes excellent beer, but we find that these steps offer a more complex malt profile and a more lasting impression.

Decoction Option: Mill the grains and mash at 131°F (55°C) for 20 minutes, then raise to 146°F (63°C) for 30 minutes, then to 158°F (70°C) for 10 minutes. Move up to one-third the mash volume to another kettle, bring it to a boil, and then mix it with the main mash. Mash out should be around 168°F (76°C). Then follow other directions as above.

Fermentation: This is another area where you can experiment. For example, we love the clean profile that 47°F (8°C) gives you, and there’s no need to adjust for a diacetyl rest that cold. We ferment most of our lagers that way, but for Postcard, we prefer the subtle fruity notes that the warmer fermentation gives us in conjunction with the hops.

Water profile: We prefer extremely soft water with minimal mineral content. This way the malt and hops shine in harmonious balance and aren’t fighting against any hardness on the palate.

Grist: If you can’t get Barke, use their base pilsner or experiment with your favorite imported variety. Another fun substitution could be malted corn, or try a cereal mash instead of using flaked. Enjoy!

Author:

Barter & Trade

Boil Size: 6.13 Gallons

Boil Time: 30

Boil Gravity: 1.031

Efficiency: 70

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/4/2018 6:26 PM

Notes:

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:

105WestBrewing

Boil Size: 54 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 82

Mash Thickness: 1.25

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: 2/5/2017 10:41 PM

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)