Homebrew Beer Recipes | Page 840 | Browse 320,000+ at Brewer's Friend

Author:

HeffsBrew

Boil Size: 11 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 45

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 71 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/3/2014 4:29 PM

Notes: Steep grains for 60 minutes @ 155

Safale US-05

Author:

LaOnda70

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.115

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/14/2014 4:01 PM

Notes:

Author:

RxBeers

Boil Size: 7.75 Gallons

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 61

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 10/25/2019 10:38 PM

Notes: Primary Fermentation:
2 weeks 66F week 1, 70F week 2 - SS Brewbucket
Added 1.5 oz of bourbon aged with 2 Madagascar beans at Day 14

Added 6 oz Verve Coffee at 11 days dated for 24 hours

Racked to keg

Condition in keg at 38F @ 15PSI

Author:

Bakke Brygg

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 74

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: Sukkerlake

Priming Amount: 7 g sukker/l

Creation Date: 1/18/2018 12:46 PM

Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 15,3 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

Mesking på 66 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 17 grader før pitching av gjær.

Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager).

Gjæralternativer: WLP400, WLP500, WLP570.

Author:

YuriyT

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/13/2015 5:21 PM

Notes: Brew 9/24, OG: 1.065
Keg 10/4

Inspiration: Jai Alai, Cigar City

http://www.homebrewtalk.com/showthread.php?t=414817

Grain Bill
Canadian 2-row-15.25
Munich I-12.5oz
60L-12.5oz
Victory-.25oz

Hop Schedule

FWH
Ahtanum-.5oz
Columbus-.5oz

Bittering-60 min
Ahtanum-.657oz
Amarillo-1.115oz
Columbus-.66oz

Flavor-15 min
Cascade-.69oz
Centennial-.625oz
Columbus-.715oz

Aroma-6 min
Ahtanum-.69oz
Amarillo-.57oz
Cascade-.94oz

Dry
Simcoe-2-3oz

Yeast
Wyeast 1275 Thames Valley or Wyeast 1968 London ESB

1 Whirfloc Tablet

Mash @ 150

Ferment @ 65-66

Notes:I have seen evidence of both Wyeast 1275 and 1968 being used by CCB, so take your pick. Dry hop for 14 days, bring temp down 10 deg each day until you reach 34 deg. The IBU's read a little high here but Wayne recommends using .5oz of both Ahtanum and Columbus for FWH. A slight variation on this would be to add Spanish Cedar to the secondary. Which ironically is neither spanish nor a cedar (South American/Mahogany). It comes as a spiral, Wayne recommends a 12-15 inch spiral for a 5gal batch.

This should be very close. The info here is taken straight from Wayne's interview posted above. Calculations are from the old hopville software.

Hopville Stats- ABV:7.5% IBU:78.9 SRM:11 OG:18.2 Plato

Jai Alai stats per CCB website- ABV:7.5% IBU:70 SRM:10 OG:18

Please leave some feedback if anyone decides to give this a go. Cheers.

Author:

Boil Size: 490 Litres

Boil Time: 90

Boil Gravity: 1.066

Efficiency: 75

Mash Thickness: 2.5

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: 6/2/2015 9:17 PM

Notes:

Author:

Boil Size: 2000 Litres

Boil Time: 60

Boil Gravity: 19.1

Efficiency: 70

Mash Thickness: 3.1

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/8/2016 12:05 PM

Notes:

Author:

Myndflyte

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.079

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/19/2017 11:43 AM

Notes: For sugar in grain bill, use barbados or some other semi-refined sugar.

Ferment through the primary and then transfer to 10 gallon secondary. Add 8 pounds of sour cherries and 4 pounds of sweet dark cherries. Both should be previously frozen and warmed to room temp. Add a blanket of CO2 if possible. Allow to sit on the beer for 2 to 8 weeks. Rack to a carboy and allow a couple of months to settle out before kegging or bottling.

Author:

bdr0679

Boil Size: 13 Gallons

Boil Time: 75

Boil Gravity: 1.072

Efficiency: 72

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/4/2016 9:53 PM

Notes: *let rise to 72 at end of fermentation
* 5 gallons will go in the virgin bourbon barrel 5 gallons i'll keg/bottle

Author:

MRA

Boil Size: 3.25 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

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: 2/7/2017 3:52 PM

Notes: Adapted from Shut up about Barclay Perkins

http://barclayperkins.blogspot.com/2015/10/lets-brew-wednesday-1909-barclay.html

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:

Worts & All

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/1/2020 8:08 PM

Notes:

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:

Tomu

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: sugar

Priming Amount: N/A

Creation Date: 1/9/2017 5:58 AM

Notes: kabuse cha to be added when water down to around 60-70 degrees. Adding hotter will lead to bitter flavours from tea.
Add for 3-5 minutes.

Author:

Big cock brew

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.088

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: corn sugar

Priming Amount: .5 t spoon per bttle

Creation Date: 4/15/2016 3:49 PM

Notes:

Author:

glh11

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 73

Mash Thickness: 1.35

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/14/2015 8:02 PM

Notes: Use two pks. and hydrate.

Author:

Shooby

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 62

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: sugar

Priming Amount: 77g

Creation Date: 1/19/2015 9:51 PM

Notes:

Author:

Paul Miller

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: 10/29/2012 4:33 AM

Notes:

Author:

futur3h4wk

Boil Size: 11 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: Corn Sugar

Priming Amount: 9 oz

Creation Date: 9/13/2014 8:38 PM

Notes: Whip potatoes let cool, stir in to mash at dough in.

Author:

Aley Ale

Boil Size: 12 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/10/2014 4:39 PM

Notes: This beer hit 76-78 degrees for 2 days while in the fermenter. I kegged half of it after about a month in the fermenter and let the other half continue to ferment. Because initial keg was not fully fermented (1.018) the first bit was sweet and pretty cloudy. After a couple weeks in the keg it's cleared up and tastes great. I think the other half will taste much better since it will be fully attenuated. .....the other half never fully attenuated, looking back, I've realized that it's because I did about 2-3 brews using the BIAB method and that method causes fermentability issues because of the thin mash. Something to do with enzymes. I will brew this beer again but maybe simplify the grain bill.