Homebrew Beer Recipes | Page 8450 | Browse 320,000+ at Brewer's Friend

Author:

Angelo_78

Boil Size: 35.37 Litres

Boil Time: 75

Boil Gravity: 1.054

Efficiency: 94

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: 214.6 g

Creation Date: 2/13/2021 9:57 AM

Notes:

Author:

DIS80786

Boil Size: 20.28 Litres

Boil Time: 60

Boil Gravity: 1.026

Efficiency: 77.7

Mash Thickness: 3.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: dme

Priming Amount: 138

Creation Date: 5/17/2024 5:33 PM

Notes: 1911 Russell's LDA, p94.
Don't bother with a protein rest as corn contains very little.

#2: very weak due to failure of invert sugar, and replacement with DME. Watery, bitter, thin, failed brew/sink TIPA.

#3: conditioning now.

#4: add yeast nutrients to recipe/more body required via a mash temp of 67-70°. Decide which adjunct to add.

Author:

Nosybear

Boil Size: 2.01 Gallons

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/31/2023 2:13 AM

Notes: Sub midnight wheat for Carafa II, if special is not available.
Ferment at 64° F. Plan mash with ferulic acid rest

Author:

jwberns

Boil Size: 5.54 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 7.1 oz

Creation Date: 6/13/2023 6:43 AM

Notes: Decoction:
(Common formula found on several brewing sites and forums)

Decoction volume =
(Tot. mash vol * [targ. temp - start temp]) / (212°F - start temp)

(Due to drops in temp while the mash sits, plan to add a little extra each time.)

Hops:
Saaz are what I have on hand. Hallertau or other German variety would be more appropriate.

Fermentation:
Open fermentation in 5-Gal bucket to start, then transfer to carboy.

Reference:
Hieronymus, Stan. "Traditional Hefeweizen: Worth the Trouble?" Craft Beer and Brewing. August 25, 2017. Accessed online June 14, 2023. https://beerandbrewing.com/traditional-hefeweizen-worth-the-trouble/.

Author:

MotorBuffalo

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.028

Efficiency: 80

Mash Thickness: 1.75

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: 1/28/2023 4:33 PM

Notes: Mashed in with 2.75 gallons plus maybe 1.5 cups of water at 158F. Per the calculator this should put me at 149F for strike temp, but sadly landed at 144F instead. Will remove 2.5 qts from the 4.75 gallons of sparge water to use as a boiling water addition after about 20 minutes: Hochkurz mash!
Did so: stabilized at 153-154F.

After HK addition, sparge with remaining water (around 4.25 gallons, slightly less) at 170F or so.

The invert sugar is 3 piloncilo pyramids: 18 oz total. Combined with 1/2 cup water and dissolved over low heat, then added 1 tsp each of Wyeast Beer Nutrient and Cal Para Nixtamal. Added maybe 0.25-0.5 cup more of boiling water since the powders weren't dissolving well. Next time dissolve the powders in the water first before adding sugar. Set on the back burner to cook over setting number 3.

Full notes from my other mild recipe:
Here's a nice wee Dark Mild recipe. It's a very simple one, and based on the recipes Ron Pattinson provides in "The Homebrewer's Guide to Vintage Beer," but with North American ingredients:
Bob Fossil Mild
OG 1038 FG 1010 ABV 3.6% IBU 25
Grist:
7 lb of Skagit Talisman True British Ale Malt, Mecca Grade Vanora, Troubador Serenade, or similar toasty Pale or Vienna malt. Not regular domestic 2-row if you can help it.
0.5 lb of Briess Crystal 75 or similar
6 oz of Briess Midnight Wheat or Blackprinz Debittered Malt
1 lb of homemade #3 dark invert sugar added at end of boil
Add caramel coloring for extra darkness, if you feel like it.
Hops:
90 min Willamette 1 oz
10 min Willamette 2 oz
You can optionally dry hop with another ounce of Willamette for extra spice and marmaladeyness.
Yeast:
Wyeast 1469 West Yorkshire
Wyeast West Yorkshire evolved to ferment in open Yorkshire squares, so if you're able to ferment in a large stainless chafing dish or an open bucket with a fine mesh cloth tied over the top that'd be splendid.
For the homemade invert, this recipe is adapted from the ryanbrews.blogspot.com post on making candi syrup. Combine one pound of a flavorful unrefined sugar such as demerara, jaggery, sucanat or piloncillo with 1/2 cup of water and 1 tsp of slaked lime (aka "Cal Para Nixtamal" at the Latino market) and 1 tsp of Wyeast Beer Nutrient.
Dissolve everything, then heat over high heat without stirring ( so that it doesn't re-crystallize), and add small amounts of water if it gets too frothy or starts to boil over. It may initially smell like ammonia due to the presence of DAP, but relax, don't worry. Heat and taste until it has turned a rich dark chocolatey brown and smells and tastes lovely. Add the sugar syrup towards the end of the boil.
Ferment in the mid 60's, add fresh yeast, finings (I like gelatin) and priming sugar at kegging/casking and carbonate to about 1.5 volumes of CO2, serve young and yeasty and fresh and fruity, dispensed through a sparkler into a handled dimple mug if possible.

Author:

Antmaniac

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 84

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: -2.79 psi

Creation Date: 1/21/2023 3:11 PM

Notes: Mill the grains and mash at 152°F (67°C) for 60 minutes. Vorlauf until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort—or more, depending on your evaporation rate. Boil 60 minutes, adding hops according to the schedule. If whirlpooling: After the boil, stir to create a vortex, allow the wort to cool to 180°F (82°C), add whirlpool hops, and steep for 10 minutes. Chill the wort to about 65°F (18°C), aerate well, and pitch the yeast. Ferment at 65°F (18°C) for 3 days, then allow the temperature to rise to 68°F (20°C) and hold there 4 more days. Transfer to sanitized service vessel (cask or keg) and add the dry hops. After 3 days, add the finings. Conditioned at cellar temperature (52–57°F/11–14°C) for 2 weeks then cold crashed and attached to CO2 in a kegerator.

First made 1/21/23. Achieved 84% efficiency! Added 0.5 lb of corn as a substitute for 0.5 lb marris otter. Also used pub yeast vs. the recipes version.

Whirlpool hops at 160 for 20 mins as chilled too much. Gravity was 1015 after 3 days when started raising temp from 65 to 66.

Delicious beer! Wonderful smooth, malty flavor - a classic English bitter. Recommend making again.

Author:

Boil Size: 28.88 Litres

Boil Time: 90

Boil Gravity: 1.028

Efficiency: 56

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/17/2022 7:37 AM

Notes:

Author:

BrewsByDreads

Boil Size: 720 Gallons

Boil Time: 90

Boil Gravity: 1.023

Efficiency: 85

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/20/2022 11:49 PM

Notes:

Author:

Droopy brew

Boil Size: 63 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 80

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: 12/16/2021 10:14 PM

Notes:

Author:

SouthernSpot

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.033

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: 14.26 psi

Creation Date: 5/14/2021 3:58 PM

Notes:

Author:

Jan's Ales

Boil Size: 31 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 82

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: 7/8/2018 2:29 AM

Notes:

Author:

scogar

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 85

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: 12/23/2020 1:17 AM

Notes:

Author:

Scottbal45

Boil Size: 24 Litres

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/11/2020 9:12 AM

Notes:

Author:

CraftBeerBanter

Boil Size: 33.5 Litres

Boil Time: 90

Boil Gravity: 1.031

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: 7/1/2020 7:16 AM

Notes: Batch was split into

a. 15L base version
b. 5L into Passionfruit, Mango & Blood Orange Tea for one week
c. 5L into Blueberry, Apple, & Blackcurrant Tea for one week

Author:

Lazy Dags

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 75

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: 10/6/2019 4:26 PM

Notes:

Author:

twistygizzard

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 69

Mash Thickness: 1

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: 9/23/2019 2:50 AM

Notes: Mill the grains and mix with 2.5 gallons (10.6 l) of 163°F (73°C) strike water to reach a mash temperature of 152°F (67°C). Hold this temperature for 60 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains with 4.4 gallons (16.8 l) and top up as necessary to obtain 6 gallons (23 l) of wort. Boil for 60 minutes, following the hops schedule.

After the boil, chill the wort to slightly below fermentation temperature, about 63°F (17°C). Aerate the wort with pure oxygen or filtered air and pitch the yeast.

Ferment at 63°F (17°C) for 48 hours, then increase the temperature by about 1°F (0.5°C) per day until you reach 70°F (21°C), and hold there until two days after the completion of fermentation. At that point, crash the beer to 35°F (2°C), then bottle or keg the beer and carbonate to about 1.75 volumes.

Author:

Marcos Filardi

Boil Size: 19.27 Litres

Boil Time: 80

Boil Gravity: 1.033

Efficiency: 60

Mash Thickness: 5.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: 0.91 bar

Creation Date: 8/16/2019 9:58 PM

Notes:

Author:

Mathias Chr. Mathiesen

Boil Size: 59 Litres

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/20/2018 5:18 PM

Notes: Humle:
* Bitterhumle
Target
Pleasant English hop aroma, quite intense.
* Smakshumle (5 min)
Bramling Cross
Quite mild, fruity currant aroma
Aromahumle (Dry Hop)
Bramling Cross

Author:

Andy Malcolm

Boil Size: 31 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 3

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: 9/15/2018 3:03 AM

Notes:

Author:

MichaelJ62

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 65

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: Dextrose

Priming Amount: 70.2

Creation Date: 7/15/2018 7:26 AM

Notes: Unhopped traditional style Mild circa 1700