Homebrew Beer Recipes | Page 8463 | Browse 320,000+ at Brewer's Friend

Author:

Boil Size: 28.5 Litres

Boil Time: 65

Boil Gravity: 1.063

Efficiency: 70

Mash Thickness: 3.54

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 1.74 bar

Creation Date: 2/20/2022 10:41 AM

Notes:

Author:

Side-Gig Brewery

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 70

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: 11/11/2024 4:43 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

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: 1/20/2024 10:57 PM

Notes:

Author:

KAHLE

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 2/22/2023 2:07 PM

Notes:

Author:

Slays

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.132

Efficiency: 70

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: 9/19/2022 7:28 PM

Notes:

Author:

baileybrew122

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 68

Mash Thickness: 1.25

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: 6/2/2022 4:59 PM

Notes: 2 L starter
Mash @153*f for 60 mins Ph 5.35

Water Profile:
Ca: 92
Mg: 9
Cl: 162
Na: 71
So4: 106

Hops:
Riwaka - 7 oz
Nelson - 5 oz
Citra - 3 oz
Columbus - 2 oz

Yeast - Imperial A24 - dryhop

Hop Schedule:
- 1.0oz Columbus @ 60 mins
- 1.0oz Columbus @ 10 mins

Hopstand/whirlpool:
- 3.0 oz Riwaka @ 160*f
- 2.0 oz Nelson @ 160*f

Dryhop(2 stage):
4 days left to cold crash
- 2.0 oz Riwaka
- 1.5 oz Nelson
- 1.5 oz Citra

2 days left to cold crash
- 2.0 oz Riwaka
- 1.5 oz Nelson
- 1.5 oz Citra

Set for 2.5 vols of co2
Let condition for 2 weeks before first pour.

Author:

alexm2543

Boil Size: 2.5 Gallons

Boil Time: 20

Boil Gravity: 1.132

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: dextrose

Priming Amount: 4.5 oz

Creation Date: 5/30/2022 6:53 PM

Notes: Heat 2.5 gal water to 165 degrees strike temp, about 10 degrees above mashing temperature (2qts of water per pound of grain, recommendation is 1.5-2)

Add and mash grains for 60 mins at ~152 degrees Fahrenheit, stirring lightly and occasionally

Toward end of mashing, heat sparge water to 170 degrees F and hold there until ready to use (roughly 1.5-2 quarts per lb of grain, so aim for 8qts, or 32 cups/2gal, for 5lbs of grain in this recipe)

When mash is done, raise to 168 degree mash-out temperature (stops starch breakdown)

Once at mash-out, lift grains above wort and slowly pour sparge water over grains.

Bring wort to slight boil / boiling temperature (200 degrees F), turn off heat, and add malt extract, stirring vigorously to avoid burning on bottom.

Boil 20 minutes and add hop additions at 10 mins left (1 oz Mosaic) and 5 mins left (1oz NB Galaxy)

Turn off heat and add hop stand hops. Cover and steep for 15 mins (at between 190-200 degrees F).

Cool wort, add to fermenter with any additional water to bring to full volume. Swirl to aerate for a few minutes then pitch yeast (test gravity before pitching).

FIRST DRY HOP: Add 2oz Galaxy and 2oz Nelson Sauvin at high krausen (24-48 hours)

SECOND DRY HOP (flexible timing): Add 2oz Galaxy and 2oz Nelson Sauvin at 6-7 days into fermentation, or about 5-7 days before bottling or kegging

---

*Water additions for distilled water:

About 6g calcium chloride and 2g gypsum (calcium sulfate) for 5gal batch; add to warm water for better dissolving

Target ion levels only reflect addition of calcium chloride—unsure of ion additions from malt extract.

Author:

Uncle Dick

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 1.15

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: co2

Priming Amount: 10.51 psi

Creation Date: 5/28/2022 11:45 PM

Notes:

Author:

Laid Back Brewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

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: 5/18/2022 10:22 AM

Notes:

Author:

arkatark

Boil Size: 5.5 Litres

Boil Time: 60

Boil Gravity: 1.089

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/4/2022 5:41 AM

Notes:

Author:

Boil Size: 3.5 Gallons

Boil Time: 90

Boil Gravity: 1.073

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/5/2018 3:32 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.098

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/30/2022 12:57 PM

Notes:

Author:

Boil Size: 55 Litres

Boil Time: 90

Boil Gravity: 1.069

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 252.6 g

Creation Date: 11/28/2021 10:55 AM

Notes:

Author:

Neil87

Boil Size: 7.12 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/2/2021 4:21 PM

Notes:

Author:

davejhoward

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

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: 9/1/2019 1:20 AM

Notes:

Author:

Krister Holmström

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/17/2019 6:24 PM

Notes: I made a starter in a 1,5l flask bottle by adding a small amount of light beer enhancer and servomyces yeast nutritient.

I'll be using Coolbrewers cold bag to hold the temperature below 10c with help of frozen water bottles.
I'd assume the primary fermentation will take 3 weeks (starting with cold pitching at 9c) and the diacetyl rest shall be controlled by raising temperature slowly first into 12c for 6 days and then lowered near 0c by adding more ice bottles every day.

The reittausblogi kesäpils -recipe suggests to lager for 3 weeks, but I'll probably keep it longer, like 4-6 weeks, simply because I don't have a frigde to control temperature.

For bottling, I'm going to add a new yeast culture and some brew enhancer for carbonation.

Notes from brewday: milled 2kg of pilsner malts and mixed with 58c degree water. Added some beer amylaze entsym just in case and left the mash still for 15 minutes before rising the temperature. I'm going to make a test gravitation bottle, which contains 0,5l of finished wort and a small pour of yeast culture. The test bottle will be placed in a room temperature for about a week and the FG will be measured. This is a good practice to foresee a potential final gravity so the actual batch can be put into diacetyl rest, when it's close enough of the test FG.
The OG of the test gravitation wort is 1.040G.

Note 1,5 week after BD:

I've managed to keep the fermentator's temperature between 7-10 celsius with the cool brew bag. The test bottle seems to be finished with fermentation and FG hits at 1.007G, so the alcohol level is approximately 4,33%, pretty fine for a mid-strong beer.
With this information, I can estimate the yeast to finish somewhere 1.010-1.007G.

Note 5,5 week after BD:

last week the FG was about 1.014G and now it has lowered down to 1.012G. There's no bubbling anymore at the water lock, just a small carbon bubbles in the sample, which indicates that the primary fermentation is about to finish soon. I had an accident while moving my cool bag on top of a shelf: a tap apparently took some hit on the walls of the bag while moving, which resulted breaking it, causing a leak. I managed to save 11 liters of a total 23 liter batch, but the yeast seemed to passivate after this accident.
By ABV calculator, the alcohol level seems to currently hit around 3.68%, which should be fine. Therefore I'm going to do a cold crash now, which includes dropping the temp around 3c and keeping it there for a week. After the crash I'll start the lagering process

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.1

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/17/2019 12:35 AM

Notes:

Author:

Boil Size: 14 Litres

Boil Time: 60

Boil Gravity: 1.08

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/13/2019 5:38 AM

Notes:

Author:

Bob54

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.128

Efficiency: 40

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 76 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/21/2018 8:55 PM

Notes: 2 lbs Canned pumpkin was baked at 400 for 45 min and added to the boil. Fresh pumpkin was roasted at 400° for 30 minutes, was removed and covered with both 4 ounces of molasses as maple syrup.It was returned to the oven for another 15 minutes to caramelize. Half of the pumpkin was added at the beginning of the boil and the last pound was added as a late addition with five minutes left along with a tbsp of pumpkin spice. The two other late additions were added at 15 min along with a whirlfloc tablet.
Primary for one week. When racked to secondary: last can of pumpkin bake, add molasses and maple syrup, return to oven for 15 minutes. Add to carboy with additional tsp pumpkin spice and tbs vanilla extract. Leave to ferment in secondary for a minimum of another week. Rack to bottling bucket: add one cup lactose sugar dissolved in boiled water, prime with properly measured mix of brown sugar and maple syrup, (northern brewers calculator) . One week minimum to bottle condition. Enjoy pumpkin pie in a bottle!!!