Homebrew Beer Recipes | Page 8849 | Browse 320,000+ at Brewer's Friend

Author:

Matt_pendle@hotmail.com

Boil Size: 20 Litres

Boil Time: 70

Boil Gravity: 1.069

Efficiency: 79

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: 2.07 bar

Creation Date: 11/20/2020 12:52 PM

Notes:

Author:

srtread@gmail.com

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 76

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: 11/16/2023 3:35 AM

Notes:

Author:

caribbeanbrewing

Boil Size: 36.55 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 86

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: 9/5/2022 4:54 PM

Notes: Tuvimos un OG de 1.063. Hicimos el mash con 27 galones de agua, colectamos hasta 37 galones durante el sparge, en el boiling kettle. En el fermentador quedaron 32.5 galones. Se le echó 17 ml de ácido fosfórico y el pH se estabilizó en 5.30.

Author:

piratenumber7

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 65

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/6/2022 8:16 PM

Notes: Create a 2-qt. (2-L) yeast starter in advance of brew day. This is a single infusion mash. Heat 3.16 gallons (12 L) strike water to 162 °F (72 °C) to stabilize the grain bed at 149 °F (65 °C) and hold for 90 minutes. Double-batch sparge with 6.62 gallons (25 L) of water to raise mash bed to 168 °F (76 °C). Toss in the first wort hop during the sparge.

Bring the wort to a boil and boil for 90 minutes, adding the hops as indicated in the ingredients list. After the 90 minute boil is complete, turn off heat and add honey at flame out. used blend of early and late season honey from 2021.
Quickly cool the wort to 60 °F (15.5 °C), oxygenate well, and pitch the yeast. Ferment for 10 days at 60 °F (15.5 °C). Once the primary fermentation is complete, transfer the beer to a secondary vessel. Drop the temperature to 50 °F (10 °C) and allow the beer to condition for one month. Bottle or keg as normal.

Turned out great. The photo was taken with about 2 weeks of bottle conditioning at 40F. At 8 weeks, it had cleaned up beautifully to be very clear. I can only imagine, the longer at those temps, the clearer it will become.

Author:

Baranjac

Boil Size: 38 Litres

Boil Time: 60

Boil Gravity: 1.045

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: 1/5/2022 5:32 PM

Notes:

Author:

Fronsklu

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/12/2021 3:57 PM

Notes:

Author:

Yeldarb

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 77

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 50 ° F

Priming Method: co2

Priming Amount: 11.96 psi

Creation Date: 9/9/2021 9:00 PM

Notes: 1 package of Wyeast stepped up to 5.2L starter (1.7+1.7+1.7)

Fermentation Schedule:
Start at 50 degrees
At 50% attenuation
Increase temp by 5 degrees every 12 hrs. until 65-68 degrees
Once final gravity is reached Cold Crash and add gelatin

Author:

Steasa

Boil Size: 27.3 Litres

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 73

Mash Thickness: 2.6

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: 6/4/2021 7:17 AM

Notes: Simpson brown malt substitute for franco--belges kiln coffee malt.
Mash at 68C
Mashout 76
Strike water 13.5L
90min boil

Brewed 18-7-21
Add 3g CaCl to mash
Mash ph:5.2
Collected 25L
Preboil 1.046
Post boil 1.068
In fermenter 18L

Author:

brouty

Boil Size: 25.7 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 76

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: 2/25/2021 6:46 PM

Notes:

Author:

otrum

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 78

Mash Thickness: 0.889

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 51 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/30/2021 7:08 PM

Notes:

Author:

machrochirus

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 45

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/14/2018 6:59 PM

Notes:

Author:

legropes

Boil Size: 35 Litres

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 71

Mash Thickness: 3.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 12 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/20/2020 8:08 AM

Notes: 4.5l starter used with 1 pack of S-23

Author:

deepchills

Boil Size: 6.6 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 78

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/13/2020 9:15 PM

Notes: Next Brew: Remove .5lb Smoked, add .25 pils and carapils.

Brew Day #4 8/7/2022
4L starter (2+2)
Pre boil 1.046
SG 1.053
8/8 Pitched yeast 48f. Let rise to 50f.
8/12 Rise to 52f. (power outage forced hand) 1.035
8/19 FG 1.014 (5.12abv) Cold Crash
Added gas 8/22 at 13psi.

Brew#3 2/20/2022
Using OYL-114 with a 2L starter.
SG 1.055
2/21 Pitch Yeast
Fermented at 50f for 9 days.
Raised 2 degrees a day over the next 5 days.
Left at 60f for 1 week.
3/11 Room temp (68f)
3/14 cold crashed.
3/21 fined
4/3 kegged. 11.5 PSI

1L starter then a 2l starter

***1/3/2021 - Brew Day #2***
Hit pre and post boil marks (1.044 & 1.053)
Cooled to 68f. Let chill overnight to 49f, then pitched.
1/11 Let rise to 60f.
1/18 Let rise to room temp.
1/25 FG 1.013. Cold crashed.
1/29 Kegged. Gelatin. Gas 2.34 vols.

***4/24/2020 - Brew Day***
Pre boil 1.046. SG 1.054.
4/25 - Pitch yeast at 49f
1 week at 50. Brought up to 60 over 3 days.
Ferm slowed on day 11, brought up to 65-68 for diacetyl rest.

Author:

Jemassey9

Boil Size: 310 Gallons

Boil Time: 75

Boil Gravity: 12.9

Efficiency: 98

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 2/5/2020 1:20 PM

Notes:

Author:

3J's Big Shnauze

Boil Size: 38 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 83

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: 12/19/2019 1:48 AM

Notes:

Author:

Rung

Boil Size: 23.65 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 3.14

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: 11/4/2019 11:39 AM

Notes:

Author:

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.031

Efficiency: 35

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: 8/11/2019 2:05 PM

Notes:

Author:

DiegoN

Boil Size: 29 Litres

Boil Time: 45

Boil Gravity: 1.047

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: 6/9/2019 2:16 PM

Notes:

Author:

Yeast_Whisperer

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 53 ° F

Priming Method: Corn Sugar

Priming Amount: Keg with 2.06 oz Corn Sugar

Creation Date: 12/14/2018 9:10 PM

Notes: Brewed on 02 Sep 2018
OG: 1.057
FG: 1.016
Attenuation: 71%
ABV: 5.4%

Mill Caramunich separately -- Don't add until beginning of sparge

Yeast Starter - two stage
Stage 1 = 1.25L using 4.43 ounces DME
Stage 2 = 1.6L using 5.68 ounces DME

Brew Notes:
pH came in low (5.18), so added .8g of pickling lime
Fermentation slowed down after day 1, so raised temp to 51 degrees and then to 52 degrees 12 hours later
Fermentation resumed nicely at 52 degrees
after 3 days, forced ferment finished at 1.015

Fast Lager Method Source: http://brulosophy.com/methods/lager-method/

Fermentation:
- Chill wort to 48 degrees
- Oxygenate (lots of oxygen -- at least 90 seconds) Added around 65 seconds
- Ferment at 50 degrees until 50% attenuation (based on fast ferment FG) is reached (4-7 days) -- for this brew 50% attenuation is 1.034
- Remove temperature probe from thermowell and attach to small volume of liquid (to measure ambient air temp)
- Disconnect plug from cooling side of temperature controller
- Slowly raise air temp from 52 degrees to 67 degrees over 36 hours (5 degrees per 12 hours). See STC-1000+ settings below.
- Keep air temp at 68 degrees until fermentation is complete and the yeast clean up after themselves ( 4-10 days)

- Test for Diacetyl and acetaldehyde -- see https://www.winning-homebrew.com/diacetyl-test.html

- When FG is stable and no diacetyl or acetaldehyde is detected,
- ??? Reattach temperature probe from controller into thermowell ???
- Attach CO2 tank and add 1-2 pounds of pressure
- Set up a separate thermometer to monitor temperature of the beer
- Slowly decrease temperature from 68 degrees to 32 degrees over 72 hours (0.5 degrees per hour), then see next step. See STC-1000+ settings below.
- When beer temp is below 50 degrees, add prepared gelatin fining
- 1 tsp gelatin in 1/2 cup water,
- Microwave it in short (7 second) bursts until it reached 145-150°F, stirring with the end of a thermometer between each burst.
- Let beer clarify for a few days, then package

STC-1000+ Settings for Fermentation Ramp Up:
SP0: 51°
dh0: 36 (36 hour free-rise/ramp-up)
SP1: 68°
dh1: 0

STC-1000+ Settings for Fermentation Ramp Down:
SP0: 67°
dh0: 72 (3 day ramp-down)
SP1: 32°
dh1: 0

Packaging:
Keg:
- Transfer beer to keg
- Attach CO2 and set to PSI needed to carbonate to 2.5 volumes of CO2 @ 32 degrees
- Let beer condition at 32 degrees for a couple weeks
- Tap the keg
Bottles:
- Sanitize bottles
- Add a coopers carb drop to each bottle
- Add beer and cap each bottle
- Put bottles in area of stable ambient temperature of around 70 degrees for a couple weeks (to carbonate the beer)
- Let beer condition at refrigerator temps (32-36 degrees) for another 1-2 weeks