Homebrew Beer Recipes | Page 799 | Browse 310,000+ at Brewer's Friend

Author:

Greg Akins

Boil Size: 5 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: 7/6/2011 10:49 AM

Notes: Sierra Nevada like Pale Ale

Author:

Adam Smale

Boil Size: 2.5 Gallons

Boil Time: 55

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: 9/25/2011 10:58 AM

Notes: Spiced Holiday Ale

Author:

Boil Size: 6.7 Gallons

Boil Time: 60

Boil Gravity: 1.094

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/16/2015 7:02 PM

Notes: 2 vials needed

2 step starter

2L
DME Required:
8.1 oz
Growth Rate:
1.0
Inoculation Rate: 100.0M cells/mL
Ending Cell Count:
403 billion cells
Resulting Pitch Rate:
0.79M cells / mL / °P

Step 2

3L
DME Required:
12.1 oz
Increase:
0.8
Inoculation Rate: 134.3M cells/mL
Ending Cell Count:
734 billion cells
Resulting Pitch Rate:
1.45M cells / mL / °P
Starter meets desired pitching rate!

Author:

Delvan

Boil Size: 3 Gallons

Boil Time: 5

Boil Gravity: 1

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/7/2016 2:33 AM

Notes: Blackberry PPG estimated by sugars in nutrition information, assumed to be equivalent to sucrose. Water brought to a boil, removed from heat, then honey dissolved into it.

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.072

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/12/2016 6:17 PM

Notes:

Author:

Alessio sonaglioni

Boil Size: 42 Litres

Boil Time: 90

Boil Gravity: 8.2

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 12.5 ° C

Priming Method: co2

Priming Amount: 0.83 bar

Creation Date: 1/9/2022 2:06 PM

Notes: FERMENTAZIONE: Inoculo a 10,5°C, in seguito stabilizzare la temperatura a 12,5°C e procedere con la fermentazione fino a °P residuo di circa 6°P (quarto giorno circa) ed effettuare il dry hopping.A dry hopping effettuato settare la temperatura a 14,0 °C ed effettuare la pausa diacetile per circa 3gg a questa temperatura, fino ad attenuazione completa.Portare a 4°C per 3 giorni e scaricare il lievitoPortare a 0 °C ed effettuare la maturazione per 20giorniDRY HOPPING: Effettuato con 1,6g/L di HallertauSmaragda 6°P residui, durante la fermentazione primaria.MATURAZIONE: Effettuata a 0°C.
carbonazione 1grado con 12.1psi

Author:

Mark

Boil Size: 12 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: 7/13/2013 10:35 PM

Notes: 2013 New Hops
90 Mins Mash

Author:

west1m

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 62.7 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/15/2021 4:52 AM

Notes:

Author:

DrPaulsen

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/19/2018 2:34 AM

Notes:

Author:

VT_jlee

Boil Size: 13.5 Gallons

Boil Time: 30

Boil Gravity: 1.047

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 12/14/2018 2:18 PM

Notes: Water treatments: 5.0mL acid, 4.0g CaCl2, 8.0g gypsum

TOTAL WATER NEEDED 13.80 Gallons
STRIKE WATER TEMP 154 Fahrenheit
TOTAL MASH VOLUME 15.48 Gallons
PREBOIL WORT 12.75 Gallons
POSTBOIL WORT 12.00 Gallons
INTO FERMENTER 12.00 Gallons

Author:

margus

Boil Size: 30.5 Litres

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 66

Mash Thickness: 4

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: 7/10/2018 8:55 AM

Notes:

Author:

Vehagn

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.046

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: 6/7/2018 2:09 PM

Notes: 6 x Synnøve: RÅ Epler (Delicious Golden) - OG: 1.049 pH: 3.66
1 x Bama: Eplejuice - OG: 1.048 pH: 3.46
2 x Cevita: Helt Naturlig Eplejuice m/ Ingefær - OG: 1.042 pH: 3.42
1 x Cevita: Helt Naturlig Ananas m/ lime - OG: 1.044 pH: 3.60
1 x BaRe: 100% Juice Ananas (Costa Rica) - OG: 1.048 pH: 3.70

OG: 1.046 pH: 3.61

Author:

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 11.5 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/13/2018 4:41 PM

Notes: Summary: Light, dry hopped vienna lager.

Batch-size adjusted to my fermenter. Estimated boil size assumes 6 L evaporation pr hour.

Style:
- Color: The color is a bit lighter than the style traditionally is.
- Perceived malt aroma & flavor: The style is traditionally characterized by malty aroma and light malt sweetness with a light toasted malt character. The toasted character is not expected in this brew as the malt has not been treated at sufficiently high temperatures. The taste should be a bit sweeter than normal.
- Perceived hop aroma & flavor: Usually, it will be very low to low, but I expect it will be high due to the dry hopping.
- Perceived bitterness: Low. pH is at the low end to accentuate the clean and crispy character.
- Fermentation: Low DMS, diacetyl and fruity esters is aimed for.

Mash:
- The diastatic power should be sufficient to allow self-conversion.
- No protein or beta-glucan rest is needed.

Fermentation:
- 10-12.8 degrees is recommended for WLP940. It will start at 10 degrees and increased to 11. A diacetylrest will be applied. This should ensure low to DMS, diacetyl and fruity esters.
- Due to the use of dry hopping and because it is a lager, the beer will be cold crashed and lagered for two weeks.

Hops:
- Use of dry dopping. Limited to 15 grams for 2 days. To avoid moving too far away from the typical style character of being to the malty side, the dry hopping should not overshadow the maltiness; not too much at least.

Other ingredients:
- Whirlfloc will make proteins coagulate during cooling, thereby avoiding haze and increasing how long the beer will be able to last. Add 5 minutes before end of boil.

Water choices:
- The starting point is the style 'medium lager (amber)' from the book Water.
- The sulfate/chloride ratio is low to emphasize the maltiness.
- Residual alkalinity is lower than usual for the style - the color of the beer is lighter and so the pH would not become low enough if residual alkalinity is not lower than usual. pH in mash is aimed to reach 5.30.

Author:

jakesnake2384

Boil Size: 8 Gallons

Boil Time: 75

Boil Gravity: 1.044

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/31/2017 5:59 AM

Notes:

Author:

Boil Size: 6 Gallons

Boil Time: 45

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/18/2017 2:41 PM

Notes:

Author:

Jeff Katz

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 9.1

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/5/2017 2:22 AM

Notes:

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:

BrewBroPaleMate

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.161

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/19/2015 4:49 PM

Notes:

Author:

dkcollier@yahoo.com

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/17/2015 7:58 PM

Notes: ♦ BREW DATES:
Date: Brew Day • ____________________

Gravity End of Sparge • _____________

Gravity End of Boil (OG) • ____________

Gravity (FG) • ______________________

Date: Pitch Yeast • _________________

Date: Keg Day • _____________________

Drafted Who’s House • _______________

♦ SESSION NOTES:

♦ STANDARD BREWING NOTES:
Create 8 gallons sparge water. 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. Sample Date:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Author:

Redleg Ed

Boil Size: 6.8 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 78

Mash Thickness: 1.38

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: Keg

Priming Amount: CO2 10psix5

Creation Date: 5/12/2015 6:38 PM

Notes: Honey Badger doesn't like yellow fizzy beer!
This version uses Colorado Malting Co malts and Instant Oatmeal instead of Flaked Oats. It is "aged" with oak cubes & bourbon.

Grainfather
Start soaking 2 oz Medium Toast Oak cubes in 12 oz Bourbon on brew day in tightly sealed glass jar. You'll add it to secondary in about two weeks, then let it "age" for at least four weeks.

Ferment low at 65-66*F

Use pure Vanilla extract in secondary.

Put oak & bourbon into secondary after 1 week.