Homebrew Beer Recipes | Page 8348 | Browse 320,000+ at Brewer's Friend

Author:

Bobby E

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 9.56 psi

Creation Date: 3/25/2020 1:40 PM

Notes:

Author:

Pivo Vino Bru

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 78

Mash Thickness: 3

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: 3/2/2024 5:59 PM

Notes:

Author:

Boil Size: 92 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: N/A

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: 11/20/2023 8:04 PM

Notes:

Author:

Benman

Boil Size: 3.05 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 65

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: 1/8/2023 12:31 PM

Notes: PITCHING TEMPERATURE: 64F - 72F
FERMENTATION TEMPERATURE: 68F - 72F

Ca+2 Mg+2 Na+ Cl- SO4-2 Alkalinity pH
120 32 36 117 40 286 (CaCO3) 7.72

https://cdn.shopify.com/s/files/1/2239/2667/files/Two_Hearted_All_Grain_Recipe_ef65c8aa-88bc-444e-a4f2-449991b94993.pdf?247

https://cdn.shopify.com/s/files/1/2239/2667/files/All_Grain_Instructions.pdf?233

Author:

Brady Smith

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 12.7

Efficiency: 70

Mash Thickness: 2.71

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/30/2022 2:11 AM

Notes: Added two tabs NaMBS to strike water not shown in water chemistry. Pulled decoction once full mash reached 160*. Pitched ~600B cells of WLP833.

No Sparge, full volume mash with recirculation during mashout.

2023 Indiana Brewers Cup: Bronze (19 Entries). My doppelbock with a very similar grist/process won gold.

Keg'd with DME solution and a little roused yeast before short diacetyl rest. Then lagered in the same keg for several months

Delicious bock in the 3-6 month range from brewing. Peaked at 5 months

Author:

El Gertez

Boil Size: 13.5 Gallons

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 74

Mash Thickness: 1.44

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: 11/15/2022 1:54 AM

Notes:

Author:

Boil Size: 23.12 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 25 ° C

Priming Method: sucrose

Priming Amount: 106.1 g

Creation Date: 8/17/2022 2:22 PM

Notes:

Author:

Randizzle

Boil Size: 40 Gallons

Boil Time: 60

Boil Gravity: 15.8

Efficiency: 76

Mash Thickness: 1.25

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/31/2020 2:31 PM

Notes:

Author:

Randizzle

Boil Size: 40 Gallons

Boil Time: 60

Boil Gravity: 16.1

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/28/2020 7:54 PM

Notes:

Author:

craigweiser

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/12/2020 9:41 PM

Notes:

Author:

DrewFarris

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 1

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: 7/2/2016 2:48 PM

Notes:

Author:

jebbie

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 75

Mash Thickness: 1.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 67 ° F

Priming Method: co2

Priming Amount: 27.65 psi

Creation Date: 12/21/2019 3:29 PM

Notes:

Author:

TheGrainShed

Boil Size: 145 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 70

Mash Thickness: 1.4

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: 10/15/2019 4:33 PM

Notes:

Author:

Kevan Kasmai

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 75

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: co2

Priming Amount: 30 psi

Creation Date: 8/15/2019 12:58 AM

Notes:

Author:

PINKMAGGIT Brewing

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 67

Mash Thickness: 2.67

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 27 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/12/2019 6:37 AM

Notes: 08/01 Start OG 1.062 (27C)
08/02 Dry Hop #1 (27C)
08/05 Dry Hop #2 (18C)
08/06 Cold Crush (4C)
08/07 Kegging (4C)
08/08 Force Carbonation (4C)
08/10 Ready to drink

Author:

scogar

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 80

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: 6/25/2019 12:35 AM

Notes: Brewed on Nov 3, 2019

This beer is a legacy beer that I brewed originally on Aug 13, 1993 from Classic Beer Styles No 5 - Terry Foster's Porter book. At the time I brewed the extract version. This time I am doing a partigyle mash to come up with the Entirely Entire as well as a Dark Mild. I'm not sure if the mash numbers listed above correlate to the recipe, they were scaled from the base recipe to get ratios and OG set properly. To see the actual starting wort, look to the recipe "EE Base" and this reflects the first six gallons of sparge.

1215 - Started boil with 7 gal of 1.053 wort and pitched kettle hops. Boiled for 90 min

1345 - took off boil and pitched aroma hops, in the end I landed with an OG of 1.070 with approx 4.5 gallons of wort. Lost some to trub

December 6, 2019 - racked and bottled 4 gallons. Primed with 2/3 cup corn sugar...thought I had about 4 1/2 gal so priming may be a tad high. We'll see

August 23, 2023 - Found a stray bottle. Opened it aged well. I loved it

Author:

Garrett C

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/7/2019 1:02 AM

Notes:

Author:

Randy64

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 72

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: 4/6/2019 8:30 PM

Notes:

Author:

Cervecero Casero

Boil Size: 26.9 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 72

Mash Thickness: 3

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: 11/28/2018 3:06 PM

Notes: "Mash grains at 152°F (66.7°C) for 60 minutes. If including a mash out step, raise temperature to 168°F (75.6°C) and hold for ten minutes. Sparge with 168°F (75.6°C) water to collect 6.53 gallons (24.7 liters) of wort.

Bring to a boil and add hops as indicated. At flameout, stir wort to cool slightly and add whirlpool hops. Let rest for 20 minutes before chilling the rest of the way to pitch temperature.

Pitch yeast. Ferment at 60–62°F (15.6–16.7°C). Add dry hops towards the end of active fermentation, when specific gravity is around 1.020–1.024 (5.1–6.1°P). Let rest for four days or until fermentation is complete.

Cold crash to drop hops out of suspension. Rack to secondary or keg.

Extract Option:
Substitute 8 lb. (3.63 kg) pale liquid malt extract or 7.5 lb. (3.40 kg) pale dry malt extract for 2-row malt. Steep crystal malt in brew pot for 20 minutes at 167°F (75°C). After steeping, remove specialty grains and bring water to a boil. Note: when adding malt extract, it is recommended to turn off or remove heat so as not to scorch the extract on the bottom of the pot."