Homebrew Beer Recipes | Page 767 | Browse 305,000+ at Brewer's Friend

Author:

jammin

Boil Size: 14 Gallons

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 80

Mash Thickness: 1.35

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: 6/9/2014 1:15 AM

Notes:

Author:

bricio

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 95 ° F

Priming Method: co2

Priming Amount: 10.04 psi

Creation Date: 9/27/2019 4:36 PM

Notes:

Author:

jgb

Boil Size: 3 Gallons

Boil Time: 58

Boil Gravity: 1.113

Efficiency: 40

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 54 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/23/2018 7:19 AM

Notes:

Author:

Rothrock Brewing Company

Boil Size: 6.75 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 50 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/25/2017 11:17 AM

Notes: Chill wort to 50°F and pitch yeast
Primary fermentation for 3 weeks at 48°F
Raise temp to 68° for 2 days for rest
Slowly chill to 34° (2°F reduction per day) for 2 months to lager then carbonate

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:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 70

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: 1/29/2017 5:22 PM

Notes:

Author:

ahobson

Boil Size: 1170 Gallons

Boil Time: 60

Boil Gravity: 1.021

Efficiency: 35

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 69.4 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/30/2016 1:47 AM

Notes:

Author:

johannesdeloper

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 77

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 26 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/13/2016 8:51 PM

Notes:

Author:

Disiplin

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: Sukkerlake?

Priming Amount: 7g per liter(?)

Creation Date: 6/21/2016 7:53 PM

Notes: https://beerrecipes.org/showrecipe.php?recipeid=1386

Author:

Pauli

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.079

Efficiency: 70

Mash Thickness: 2.7

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: 3/20/2016 2:40 PM

Notes:

Author:

Boil Size: 28.4 Litres

Boil Time: 90

Boil Gravity: 1.062

Efficiency: 70

Mash Thickness: 2.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/20/2015 2:50 PM

Notes:

Author:

Roex

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/6/2015 10:03 AM

Notes:

Author:

Scrandy Andy M

Boil Size: 7.00004 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 5/9/2011 10:54 PM

Notes:

Author:

rgrosholz

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: Co2

Priming Amount: 13lbs

Creation Date: 8/7/2014 12:32 AM

Notes: Decoct 4 qts plus 2.5 qts water for mashout.
Ferment at 50F

Author:

snorton

Boil Size: 15 Gallons

Boil Time: 60

Boil Gravity: 17.4

Efficiency: 78

Mash Thickness: 1.25

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/10/2014 3:51 PM

Notes: Notes
3L yeast starter required with one vial of yeast
The Hops can be of any available aroma hop. We can go with 1 or many varieties depending on what's available. The bittering hop just needs to hit around 20IBUs. Hop oil could be used for the bittering.

Batch 1

Description - This beer is based upon a New England Style DIPA with a twist of fruit, lactose, and vanilla in order to add the perception of a fruited milkshake. The hops and fruit should compliment one another and create complex synergistic flavors. The fruit will be added after primary fermentation starts. Roughly 3-5 days in to fermentation while the yeast is still active but settling down. Once the fruit begins actively fermenting we will add first round of dry hops. Second round will be added when at or near final gravity. Roughly 4-5 days for each round of dry hopping. The vanilla beans are split and scraped and soaked in vodka then added during dry hop 2 or with the fruit. *optional The green apples are added near the end of boil and introduce pectins for a perma-pectin haze ;) (about 1 green apple per gallon).

2nd Batch

Description - This New England Style DIPA will use the same grain bill and hopping additions as the milkshake style DIPA but without the extra ingredients of fruit, lactose, and vanilla in order to create a comparison study between the two styles. DH1 will be added after primary fermentation peaks about 3 days in. DH2 will be added when at or near final gravity. Roughly 4-5 days for each round of dry hopping.

Author:

Első Oladi Sörfőzde

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 65

Mash Thickness: 2.5

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: 6/17/2014 10:37 AM

Notes:

Author:

Steve da Sleeve

Boil Size: 7.8 Gallons

Boil Time: 75

Boil Gravity: 1.054

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: Keg with 7.70 PSI

Creation Date: 1/5/2014 11:14 AM

Notes: Pre-boil 15.1 brix -> 1.059, OG 17.6 brix -> 1.070. Finished 7.6 brix, 1.011 -> 8% ABV

1 oz columbus cones in keg.

A fantastic black roasty, dry, hop forward American Stout.

Author:

theneatestthing

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

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: 12/5/2015 1:34 AM

Notes:

Author:

dkcollier@yahoo.com

Boil Size: 7 Gallons

Boil Time: 70

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 13.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/8/2015 5:34 PM

Notes: ♦ BREW DATES:
Date: Brew Day •
Gravity End of Sparge •
6:00PM Full Boil in min.
Gravity End of Boil (OG) •
Gravity (FG) •
Date: Pitch Yeast •
Date: Keg Day •
Drafted Who’s House • Steve's
14 Days Fermentation

♦ SESSION NOTES:
United Kingdom - Crystal 45L was changed out to US Crystal 40 (Phantom).
American Munich Light 10L was changed out to Best Malz (German) Munich Malt (Phantom).
Changed first addition hop from 0.9 to 1.0 oz.

Started with 8.00 gallons of water. Too much water. 13.5 pds of grain did not seem to absorb as much after sparging.

♦♦ Use 3 Vials of San Francisco Lager Yeast WLP810 @ 62° CHANGE! 2 vials of WLP840 American Ale Yeast will be used.

WLP810 San Francisco Lager Yeast.
This yeast is used to produce the "California Common" style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners and other style lagers.
Optimum Ferment Temp. 58-65°F (14-18°C)

WLP840 American Lager This yeast is used to produce American style lagers. Dry and clean with a very slight apple fruitiness. Sulfur and diacetyl production is minimal. Attenuation: 75-80% Flocculation: Medium Optimum Fermentation Temperature: 50-55°F Alcohol Tolerance: Medium

♦ STANDARD BREWING NOTES:
Created 8 gallons sparge water. NEVER AGAIN Bring to 154° strike temperature
Prime pump. Push water through hose.
60 minutes – Add tablespoon 5.2 pH balancer
Add grain – Sparge at 152° for ___ minutes (Minimum 60)
(One gallon loss during sparge process)
Water burn rate: 1-1/2 gallon per hour.
Drain GRAIN from kettle. Adjust water height of ___ (7 gallons)
Boil clean water for end of boil session adjustment
Mash Option dark beers – Add x tablespoon Calcium Carbonate
60 minutes – Add 2 drops Fermcap
60 minutes – Add 5 tablespoon Gypsum for IPA (Optional)
WAKE UP!!!!!!
15 minutes – Add immersion chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last 10 minutes
♦ Check to see if nozzle is pointed upwards

♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales

♥ DRINKABILITY: What did you like about it. 06.22.15 Perfect beer. Tested side by side with the original. Remarkable close.

♦ RECIPE NOTES:
Brewing Classic Styles - Jamil Zainasheff
Page 108. Modification to make it more like a Anchor Steam Ale - Style - California Common

♦ COST
Product Unit Price Quantity Total
2 Row Malt Sack $ 0.69 12 $ 8.28
Abbey Ale Yeast $ 6.00 2 $ 12.00
C 40 Malt 1 lb $ 1.40 1 $ 1.40
German Munich Malt 1 lb $ 1.40 0.5 $ 0.70

Order Summary
Subtotal $ 22.38
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
♦ Northern Brewer Hops - Origin and Description
Northern Brewer Hops is an England native who is seeing its days live out mainly in Germany and the U.S. There is a separate U.S. hops variety that was bred in the United States that has similar properties. This dual use hops had a higher alpha acid content for the time, however super alphas have doubled, even tripled the content since back in the day. With that said Northern Brewer hops grown in Germany, sometimes referred to as Hallertau Northern Brewer if grown in the region, has made its mark and is used throughout beer styles such as European Ales, Lagers, and Pilsners. It is also synonymous with steam beers as in Anchor Steam.

Northern Brewer hops is used for both bittering and aroma additions in the kettle. It has an alpha acid content of 7.0%-10.0% and is a well rounded variety. The bitterness is moderate and the aroma comes off as plump. As one of Germany's main high alpha hops, Northern Brewer is both versatile yet refined.