Homebrew Beer Recipes | Page 8627 | Browse 320,000+ at Brewer's Friend

Author:

Martin Haworth

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 80

Mash Thickness: 4.5

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: 1/16/2021 11:27 AM

Notes: Water Treatment 1.5:1 sulphate forward.
H2SO4 1.3ml/L
HCl 0.7ml/L
25L mash water alkalinity 30

Mash pH at 20C after 10 minutes of mash just over 5.3.

Towards the end of the 90min mash gravity 1061 giving 89% conversion eff.

Pre boil (post sparge) 29L at 1049. 83% efficiency

In the fermenter I got 20L at 1060. I left behind quite a lot in the boiler, as I chose to only go for the very brightest wort.

Overall brewhouse efficiency 70%.

16/1 - brew day
20/1 - dropped from 1060 to 1020, so added the 1kg of sugar (effectively adding 20 gravity points)
22/1 - dropped to 1025 - and smelling very belgium!

Author:

Brewmasterjohn

Boil Size: 7.1 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 63 ° F

Priming Method: co2

Priming Amount: 8.62 psi

Creation Date: 3/12/2025 5:24 PM

Notes: White Labs WLP850 Copenhagen Lager is the true Carlsberg yeast strain and can be used in place of W-34/40

Author:

Boil Size: 26.83 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/25/2024 4:50 PM

Notes:

Author:

M Sweebe

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 78

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: sucrose

Priming Amount: 5.3 oz

Creation Date: 12/16/2023 1:38 AM

Notes: MASH GRAINS AND FIVE STAR CHEMICALS 5.2 PH STABILIZER WITH 5.12 GALLONS OF 163 DEGREE WATER. TEMPERATURE SHOULD STABILIZE AT 150 DEGREES. HOLD FOR 1 HOUR. ADD HEAT AND MASH OUT TO 168 DEGREES. SPARGE WITH 180 DEGREE WATER AND COLLECT 7.5 GALLONS OF WORT. BOIL FOR 60 MINUTES, ADD YEAST NUTRIENT THEN COOL TO 170 DEGREES AND ADD HOP STAND HOPS. WHIRLPOOL FOR 20 MINUTES. CHILL TO 66 DEGREES AND PITCH YEAST. AS PRIMARY FERMENTATION BEGINS TO SLOW, ADD THE HONEY AND FERMENT TO COMPLETION. AFTER TWO WEEKS AND A DAY, RACK TO A SECONDARY CONTAINER AND ADD DRY HOPS. AFTER 6 DAYS, BOTTLE OR KEG.

Author:

SkaldCellars

Boil Size: 6.33 Gallons

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 80

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: 11.75 psi

Creation Date: 3/10/2023 1:04 PM

Notes:

Author:

PeKaBrewery

Boil Size: 31.38 Litres

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 75

Mash Thickness: 4.17

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: 2/9/2022 8:17 PM

Notes:

Author:

stoyan ninov

Boil Size: 80 Litres

Boil Time: 60

Boil Gravity: 16

Efficiency: 80

Mash Thickness: 3

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: 10/27/2021 2:40 PM

Notes:

Author:

LRS

Boil Size: 50 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 70

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: 6/30/2021 6:47 PM

Notes: https://byo.com/article/belgian-style-tripel/

Oostmalle Tripel
(5 gallons/19 L, all-grain)
OG = 1.080 FG = 1.011
IBU = 34 SRM = 3 ABV = 9.0%

Ingredients

11.25 lbs. (5.1 kg) Pilsner malt (or a blend of Pilsner malts)
2.7 lbs. (1.2 kg) sugar (sucrose)
10 AAU Tettnanger hops (60 mins)
(2.25 oz./64 g of 4.5% alpha acids)
White Labs WLP530 (Abbey Ale) or Wyeast 3787 (Trappist High Gravity) yeast
(3 qt./~3 L yeast starter)
1⁄2 tsp. Wyeast Yeast Nutrient Blend (or 1 capsule White Labs Servomyces)
9.5 oz. (269 g) corn sugar (for priming)

Step by Step

Treat your water such that your level of carbonates is below 50 ppm and your calcium level is in the 50–75 ppm range. (If you adjust magnesium, shoot for the 10 to 30 ppm range.) For any calcium additions, use a mixture of calcium chloride and gypsum, unless your water is already rich in either chloride or sulfates and deficient in the other. [As an option, if your carbonates are in the 50–100 ppm range, bump up your calcium to 100 ppm and swap 2.5-5% of the Pilsner malt for acidulated malt. In the above grain bill, that would be about 1–2 lbs. (0.45–0.91 kg).]

Step mash with a 45-minute rest at 140 °F (60 °C), then ramp temperature to 152 °F (67 °C) and hold for 30 minutes. (Use 16 qts. (15 L) of strike water.) If you are heating your mash tun, heat at a rate of approximately 2 °F (1 °C) every 4 minutes. Stir every minute or so. (Raising your temperature will take about 20 minutes this way.) If you are adding boiling water to instantly raise your mash temperatures, extend the second rest by about 10 minutes. You can also pull a small decoction, about 1⁄4 of your mash, heat it to a boil and return it to the main mash to raise your mash temperature. As an option, you can raise the mash temperature to 168 °F (76 °C) for a mash out.

If you did not mash out, begin sparging with 190–200 °F (88–93 °C) water until the top of the grain bed reaches 168 °F (76 °C). Continue sparging with water hot enough to keep the grain bed at about 168 °F (~76 °C). If you did mash out, continue sparging with water hot enough to keep the grain bed at 168 °F (76 °C). Quit collecting wort when the specific gravity of the runoff drops to 1.008 or the pH climbs to 5.8, whichever comes first. Heat your wort as you are collecting it, aiming to have the boil start right around the time the runoff ends.

Boil until your hot break appears, then examine it. If it appears as big, fluffy, “snowflake-like” flakes, then proceed with the boil. If it consists of tiny granules of break material (or if you measure the wort pH and it is above 5.2), add 1⁄4 tsp. CaCl2. Boil vigorously for about 90 minutes, or however long it will take to reduce your volume such that you yield 5.0 gallons (19 L) of wort. (This should be at least 60 minutes.) Add the hops for the final 60 minutes of the boil. Stir the sugar into the wort when 15 minutes is left in the boil. Add yeast nutrients at the same time.

Cool to 65 °F (18 °C) quickly and transfer to your fermenter. Aerate well and pitch the yeast from the yeast starter. Maintain fermentation temperature of 65 °F (18 °C) for the first day of active fermentation, then allow it to rise in the next few days up to 70 °F (21 °C). Once fermentation has concluded, let the beer sit and condition for a few days, then bottle.

Bottle the beer in heavy beer bottles, or decrease the amount of priming sugar to 6.5 oz. (184 g) of priming sugar per 5 gallons (19 L). [Note: the 9.5 oz. of priming sugar assumes that your fermentation finished at 70 °F (21 °C); if it was colder, consult the priming chart at byo.com for how much to add.] Be sure to stir priming sugar into beer well enough that the sugar is evenly distributed. Store the conditioning beer warm, optimally, warmer than room temperature — up to 80 °F (27 °C). After two weeks, chill a bottle and test for carbonation. Store carbonated beer cold for at least two weeks before serving.

Author:

Hop and Grain Brewstore

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 68

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: 6/12/2021 11:29 PM

Notes:

Author:

Casa técnica cervecera

Boil Size: 180 Litres

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 70

Mash Thickness: 2

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: 4/2/2021 2:25 PM

Notes:

Author:

Macphergus

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 60

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: 11/24/2016 6:34 PM

Notes:

Author:

Lupulus_Luke

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.064

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: 12/7/2020 1:00 PM

Notes: 1 cal chlo
3 gyp

yeast nut
clarify agent both at 10 min left of the boil
This will play with first wort hopping

Author:

Beez Home Brewery

Boil Size: 1 Gallons

Boil Time: 10

Boil Gravity: 1.06

Efficiency: 78

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/14/2020 10:37 PM

Notes:

Author:

pandabrewer

Boil Size: 12 Gallons

Boil Time: 20

Boil Gravity: 1.08

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 40.28 psi

Creation Date: 7/28/2020 3:39 PM

Notes: Wanted to try a Sabro NEIPA.

Made this as a double batch and ferment in two 5gal fermenters. This means I split the dry hops between them.

Mash: add 6lb grain to 12 gal at 160F. Cooled to 158 ove ran hour.
Batch sparge with 2L of water at 190F.

Boil 20 ish mins, cool to 180 and whirlpool for 20 mins.

The lactose only went to one of the 5gal batches during transfer to fermenters.
Pitch yeast, nutrient and first dry hop.

Author:

NikD63

Boil Size: 3.5 Gallons

Boil Time: 90

Boil Gravity: 1.097

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 5.0 oz

Creation Date: 5/25/2020 1:20 PM

Notes:

Author:

SoberStudent

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.062

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: 11/8/2019 1:56 AM

Notes:

Author:

NDB

Boil Size: 27.7 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/4/2019 4:14 AM

Notes:

Author:

Boil Size: 3.5 Gallons

Boil Time: 45

Boil Gravity: 1.054

Efficiency: 64

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: 7/22/2019 5:28 PM

Notes:

Author:

Korpi Brewery

Boil Size: 40 Litres

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 60

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/22/2019 8:59 AM

Notes: Dark grains cold steeped @room temp for 24hrs, strained and added late in the boil

2 weeks in primary.
6 months in secondary with medium toasted oak cubes for 4 weeks.

Author:

EddieDean18

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 64.45

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/12/2018 2:49 PM

Notes: Dry Hop #1 at high krausen (1-3 days after pitching yeast)
Dry Hop #2 5 days before packaging

Cold Crash for ~24 hours with CO2 attached to airlock to prevent oxygen suckback.