Homebrew Beer Recipes | Page 794 | Browse 305,000+ at Brewer's Friend

Author:

GeirAndre

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/9/2014 12:27 PM

Notes: Kokstad Mikrobryggeri Wit
Basis i Kvitekrist WIT.

Bryggedato: 10.04.2014
Gjære er forandret fra WLP 400 til WLP 530 grunnet tilgang.

Benytter tørket pomeransskall i denne oppskriften og ikke appelsinskall som tidligere.

Byttet humle fra Cascade til Amarillo.

OG: 1.05

Tappet 25.04.14
tilsatt 150g sukker
FG: 1.007

Meget god.
Ble ferdig karbonert på 10 dager.
Kan drikkes fra ferdig karbonert.

Brygget 6.6.2014.
For lav temperatur på skyllevann. Derav lavt utbytte.
OG: 1,047
FG: 1,008
Tappet på flakse 25.06
Tilsatt 120 gram sukker til karbonering.
2,5 kasser 0,33 flasker.
5% alkohol

Author:

shaunell

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/12/2016 11:21 PM

Notes: Using no-chill method, prefer to not use automatic function. Add 10mins more to each hop addition for normal chilling (60/30)

No chill timing:
1st addition - 30min
2nd addition - Jerrycan

Author:

Clericuzio1

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 71

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/10/2016 4:53 AM

Notes:

Author:

apopnj

Boil Size: 7.5 Gallons

Boil Time: 45

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/27/2016 6:38 PM

Notes: -Add frozen freshly squeezed orange juice to cooling wort (25 ounces)
-Add 8 Vanilla Beans to Primary - approx 3-4 days to taste
- Removed vanilla beans, transferred to secondary and added 2.5 ounces of orange zest - dry hop for another 2 days

- keg

Note: Keep fresh orange peel frozen before adding to boil

Added 15.5 ounces of juice @ 85 F
Added 8.9 ounces of juice @ 71 F

Forgot to add whirlfloc

Author:

midwestbrewdude

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/15/2014 2:36 AM

Notes:

Author:

superscotty31

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/17/2015 1:32 AM

Notes:

Author:

Steinar Haug

Boil Size: 35 Litres

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/30/2015 8:38 PM

Notes:

Author:

Klassic

Boil Size: 7.41 Gallons

Boil Time: 90

Boil Gravity: 1.028

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/29/2015 6:56 PM

Notes:

Author:

Steinar Haug

Boil Size: 34 Litres

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/25/2015 10:31 PM

Notes:

Author:

guysmith

Boil Size: 6.9 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Bottle Conditioning

Priming Amount: 4.8 oz Corn Sugar

Creation Date: 11/26/2015 5:20 PM

Notes: My son sent me a pic of this beer he enjoyed in Chicago. Asked if I could duplicate. BA has it at 91 which is pretty respectable. I'm going to give it a go to get it really close and impress the neighbors. this version is using extract and partial mash. I will work up an all grain once I get my 2-row in.

taken from the Revolution Brewing description of the beer:
Fist City, a crushable Chicago pale ale named after the Loretta Lynn tune. It is brewed with lots of 2 row and red wheat with a little specialty malt for a beautiful golden hue. A blend of Centennial, Citra, Chinook, Cascade and Crystal hops give the beer its flavor and aroma. This beer is meant to be a supremely drinkable brew for those who love hops. Magnificent California hop aromas play in perfect harmony with this brew’s extremely satisfying finish.
ABV: 5.5% IBU: 40 SRM unknown; this recipe is from one I found on the web and have no comments as to its closeness to the beer. My son is visiting for Christmas and will bring some home to compare with this batch I plan to brew. certainly a complex hops schedule.

Author:

weaverrm

Boil Size: 8.75 Gallons

Boil Time: 120

Boil Gravity: 1.056

Efficiency: 76

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 72 ° F

Priming Method: DME

Priming Amount: 5.7 oz

Creation Date: 5/29/2014 5:21 PM

Notes: During Mash, the original intention was to only rest at 130F and 150F. However, due to temperature miscalculations, Adding 10 qt of water to raise temp to 150F failed at doing so and settled out at 143F. Some mash was then removed and heated up, then added back to mash to raise temp to 150F. Sort of as a pseudo-decoction. It was not raised to a boil, only heated enough to raise Mash temp to 150F.
Also, this was a first attempt at using brewing salts to adjust chemistry. The source water is low in ion content and typically yields a mash pH of around 5.0 with a pale ale type beer at mash temp, so to counteract this effect salts were added to allow pH to be a little higher at Mash temp. Around 5.3. Salts also added to enhance maltiness. Salts were added to mash water and pH of Mash was checked, not the water.

finally, the Vanilla beans are cut and stripped of inner gunk, and the beans are cut into 2-3 pieces. All of which is added to secondary. Condition in secondary for 10-14 days.

Author:

SchuBrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/1/2016 4:23 PM

Notes:

Author:

Happenstance Brewing Company

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: Corn sugar

Priming Amount: N/A

Creation Date: 5/15/2014 2:36 PM

Notes: My attempt at a Small IPA. . .w00t.

Mash at 150F for 60 min. Add First Wort Hops when entire boil volume approaches 170F. 90 minute boil. 0 Minute boil hops get added at flameout. 0 min Aroma hops get added at 175F during the chilling. Pitch and ferment 68F-72F (basically room temp). Primary for a total of 14 days so that everything clears up nicely, cold crash for 2 days at or below 40F, then rack to secondary and bring back to ferm temps. Add first dry hop, 2 days later add second dry hop and filter and bottle at the end of day 4. Bottle and condition for 21 days at 70F.

Author:

351c

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/12/2013 4:26 PM

Notes:

Author:

SchuBrew

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/18/2016 7:42 PM

Notes:

Author:

Elevator NYC

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/17/2016 10:31 PM

Notes: MILLED GRAINS TO .036 INCHES AS PER MY BIAB EXPERIENCE TO INCREASE EFFICIENCY.

Author:

Wolfguy4235

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: dextrose

Priming Amount: 3/4 cup

Creation Date: 2/19/2017 8:29 PM

Notes: These Instructions are ALMOST universal for all extract brewing.

In 2 Gallons Water steep grains @ 152 Degrees F for 60 mins.
(it's easier with a grain bag)
using a Colander rinse grains with hottest tap water you got into the mash container til it runs clear.
Dissolve the LME OR DME and Other Sugar(s) you may be adding in the hot wort and bring to a full boil.
boil for 90 mins. (a tradition boil is 60 mins)
once boiling hop according to schedule.
Bittering hops first @ 90 or 60 mins
Flavoring hops Second Usually @ 45-30 mins
Aroma hops @ 20-15 mins
Irish moss @ 15 mins
Cool wort to 75-80 Degrees F.
re-hydrate yeast in 1/4 cup water @ 90 Degrees wait 20 mins then stir and wait 20 mins again or til foamy.
pitch yeast in Cooled wort and aerate.
top off with cool clean water to 4 Gallons or so in a carboy and water Lock it then wait a week or til bubbles are less than one every 30 secs.
rack to secondary Carboy (Leaving the First Sedimentary Cake Called a trub in the first Carboy) for one more week for Clarification.
Siphon to bottle bucket (Leaving the secondary trub) and pitch 3/4 Cup dextrose dissolved in BOILED tap water and cooled to ambient temp.
keg or bottle! if bottling wait a couple weeks then crack one open and have a taste!
Merry brewing!

Author:

supercow

Boil Size: 1 Gallons

Boil Time: N/A

Boil Gravity: 1.131

Efficiency: 35

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: 10/25/2017 1:32 PM

Notes:

Author:

Boil Size: 6.25 Gallons

Boil Time: 180

Boil Gravity: 1.024

Efficiency: 62

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/4/2019 9:03 PM

Notes: A Scaled-Down Mash Schedule from Cantillon Brewery

The following is a homebrew-scale version of the Cantillon Brewery’s (Brussels, Belgium) turbid mash schedule. Based on the information presented in Martin Lodahl’s article, the Cantillon Brewery gets about 33–34 points/lb/gallon. The Cantillon grist is composed of 34% raw wheat and 66% malted barley. The recipe is scaled down here to yield 5 gallons of wort with an original gravity of 1.048 (11.86 °P), or 5 x 48 = 240 points. If we assume we will get 30 points/lb/gallon, then 240 ÷ 30 = 8 lb of grain. The barley malt fraction is 66% of 8 lb, or 5.3 lb of malt, leaving the remaining fraction of raw wheat at 2.7 lb.

The Cantillon schedule calls for mashing 1,300 kg of grain into 850 L of water (2,860 lb grain into 900 quarts water), or 3.2 lb grain/qt water, or 0.3 qt water/lb grain. Our 8 lb of grain therefore requires 8 x 0.3 quarts, or 2.4 quarts of water.

Procedure

In all of the following steps, the temperature and water additions were taken directly from the Cantillon schedule as published and scaled accordingly.

1) In kettle #1, combine water (about 2.4 quarts) at 144 °F (62 °C) and the crushed grain to achieve a temperature of 113 °F (45 °C). Mix the grain and water thoroughly and allow it to rest at 113 °F for 10 minutes. This amount of water is just enough to wet all of the grain and flour. The mash needs to be stirred well to make sure that all the grain is wetted and that no clumps of flour are present. Total time for this step is about 20 minutes, including the temperature rest.

2) Next, add enough boiling water (212 °F [100 °C]) to the mash to bring the temperature to 136 °F (58 °C). Do this over the course of 5 minutes, making sure to mix thoroughly. It will take about 3.5 quarts of boiling water to raise the mash temperature to 136 °F, and you will end up with a very soupy mash with plenty of excess liquid. Allow the mash to rest for 5 minutes at this temperature. Remove about 1 quart of liquid from the mash, add it to kettle #2, and heat to 176 °F (80 °C). The liquid taken off should have the appearance of milk. Once heated it will clear up and large particles of hot break will form.

3) Add more boiling water to the mash over the course of 10 minutes to bring the temperature to 150 °F (65 °C), again with constant mixing. It will take about 5 quarts to achieve this temperature. Allow the mash to rest for 30 minutes at 150 °F (65 °C). At this point, the mash will be very soupy and the liquid much less milky in appearance.

4) Remove 4 quarts of liquid from kettle #1 and add it to kettle #2, which will put it up to 5 quarts. Continue to heat kettle #2 to maintain a temperature of 176 °F (80 °C). The liquid removed from kettle #1 will be very cloudy, but not quite as milky as the liquid previously removed in step 2.

5) Add more boiling water to kettle #1 to bring the temperature to 162 °F (72 °C) and allow it to remain at that temperature for 20 minutes. Again, it will take about 5 quarts of water to reach the rest temperature. The mash should be very thin and soupy with a great deal of small particulate matter in the liquid portion.

6) After the 20-minute rest, run off the liquid from kettle #1 and bring to a boil in a third kettle. Add enough of the liquid from kettle #2, at 176 °F (80 °C), back into the mash in kettle #1 to bring the mash to a temperature of about 167 °F (75 °C). Allow the mash to rest at that temperature for 20 minutes. If any liquid is left in kettle #2, it can be added to the previously collected runoff in kettle #3.

7) After 20 minutes, recirculate the wort in kettle #1 to clarify it, and begin sparging with 185 °F (85 °C) water. Sparge until the gravity of the runoff has dropped to less than 1.008 (2.06 °P). Boil the wort, now in kettle #3, until the volume is reduced to about 5 gallons.

8) As the wort begins to boil, hop with about 4 oz of aged hops. The combined water additions and sparging should add up to about 9 gallons of wort. Total boiling time to reduce this volume to 5 gallons will depend on your equipment and methods. At the beginning of the boil, the wort will be cloudy and full of large flocculent break material. As the boil proceeds, the wort should clarify as the proteins continue to coagulate and the starch solubilizes. After boiling, the wort can be cooled using your method of choice. This method of mashing does not seem to yield the large amount of break that a typical all-malt infusion mash would yield. As stated elsewhere, however, your results may vary depending on your equipment and technique.