Homebrew Beer Recipes | Page 933 | Browse 305,000+ at Brewer's Friend

Author:

Boil Size: 23.6 Litres

Boil Time: 70

Boil Gravity: 10.4

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/25/2015 7:12 PM

Notes:

Author:

ghohn

Boil Size: 38 Litres

Boil Time: N/A

Boil Gravity: 1.016

Efficiency: 80

Mash Thickness: 8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 37 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/13/2018 3:34 AM

Notes: Current awesome example has 5.6 mash ph and no extra in boil.

1.032 @ 66c mash was really good
other riff is lowered OG and higher FG (71c mash)
also, 2.5g or 5.g per keg of gypsum

VERY close to perfect for such a small beer

v4? Overshot gravity with lower eff settings (1.029 w/ malto). Lowering base grain from 3kg to 2.5kg. Wort tastes great at 74c mash for 45 mins and had good efficiency too. Backing down flaked barley to .25kg as it's a little husky/grainy early on. Very good three days in. Riff upon riff eliminate 2.5g gypsum in favor of extra CaCL in mash (high chloride in favor of high sulfate)

V5 - Backed down the initial salting 3g & 3g in mash. Backed down flaked from 15 to 7.5% is perfect. Smooth all the way around. Love the keg additions of salt and maltodextrine. Mosaic is clutch. More impressionable than centennial. A 1/2 mosiac / 1/2 simcoe DH sounds great. To take this from hazy IPA territory to slightly more bitey session IPA it needs some boiled hops somewhere.

V6 = salting is perfect both mash and keg wise. Gonna bring down the mash temp slightly to 76c. Voss is great. Bringing down base grain to 1.5kg

V7 = 1.018 is great with 79c 30 minute mash. 2g of table salt per keg is undetectable taste wise but helps with mouth feel. 33c is the max ferment I can muster. Fermentation was done in 12 hours. 60 hours ferment time total. Keg hopped then in the fridge. awesome.

-------------
V2 Fermented at 35c. Keg hopped at 24 hours w/ dry Voss. Fast. Sweet on the nose. Fruity pebbles. Surprisingly dense body for 3.3%. Voss orange is strong. Maybe Voss + another kveik for 10 gallon. .5 oz for hops that accenuate bitterness1 oz for voss

V3 - Subbed in Vienna. Tried Ebbegarden. Lacks voss creamsicle (That's a positive). Centennial is my hop. Went with 2oz FWH but.
Could pull back to 1oz FWH. Full bodied enough. Maybe pull back boil gypsum to 5g? ** This is reviewing a 4 day beer **

V4 - Could pull back to 3.5kg Vienna for even more sessionability + 5g gypsum?

V5 - 8g gypsum in the boil is fine. Prefer Ebbegarden for less oranges esters than voss. Somewhere between 1 and 2 oz for FWH. Back down fermentation down to 30c because I can and pick up smokeyness from high DH temp depending on the day. Will try Ebbegarden vs Framgarden.

V6 - Heat stick sharted out so beer wasn't exactly boiled. Vienna -> MO in this beer. 8g gypsum in the boil is fine. Framgarden is legit. 1.25-1.5 oz FWH is nice too. 67-69c is a nice mash temp. Reducing baking soda by 50% (in glass with some lactic really pulls out the fruityness and sharpens up the body). Next time half XYZ (voss, ebb, fram) and half Olso. Going to try a little dextrose with the high mash to retain body but crisp up the ass end. 1.034 w/ grain conditioning

V7 - 5g gyp, 2.5g of baking soda in the boil. 3oz of DH in the keg. 68-69c mash. From fresh dry Voss, 18 hours DH and 48 hours into fridge!

V8. Going to try and mash slightly lower: 69c. Errored and added 500g of crystal. Is this a good thing? Would like to finish at 1.006ish. Battling between .5 oz and 1oz FWH. What I'm drinking now at 1 oz is pretty awesome (voss? framgarden? not ebbegarden?). With some age, 5oz is the right call. Love the 500g of crystal. Oslo worked out well with some time.

V9: Going .5 oz. 500g of crystal. Oslo/Lutra vs Framgarden. Salting is perfect, body good. DH 18 hours in .

V10: with maltodextrine, extra crystal and flaked barley, need to mash at 66 to get slightly better attenuation. Otherwise, getting VERY close to perfect!

Author:

japa2121

Boil Size: 10 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/28/2017 2:46 AM

Notes:

Author:

RobA

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 12/12/2016 10:39 PM

Notes:

Author:

Tom Davis

Boil Size: 25.9 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19.4 ° C

Priming Method: Forced Carbonation

Priming Amount: Keg with 12.54 PSI

Creation Date: 11/19/2016 8:52 AM

Notes:

Author:

octopussy

Boil Size: 4.5 Gallons

Boil Time: 90

Boil Gravity: 1.025

Efficiency: 78

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: 11/30/2015 6:22 PM

Notes: Split and add one gallon more wort to half and sour rosehips for the other half

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/19/2015 4:40 PM

Notes:

Author:

lyna

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/19/2015 7:39 PM

Notes:

Author:

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/11/2015 1:13 AM

Notes:

Author:

Rodrigodagos

Boil Size: 140 Litres

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 72

Mash Thickness: 3

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: 6/25/2015 5:04 PM

Notes:

Author:

ALEXJAZZ008008

Boil Size: 16.25 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: 44.1 g

Creation Date: 8/21/2012 1:33 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

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: 4/30/2015 2:54 PM

Notes:

Author:

Boil Size: 19 Litres

Boil Time: 60

Boil Gravity: 20.1

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/23/2015 10:13 AM

Notes:

Author:

swade@penncharter.com

Boil Size: 11.58 Gallons

Boil Time: 60

Boil Gravity: 1.076

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/9/2015 1:26 AM

Notes: Fermentation stalled after 3 days at 1.040. Heated temp up to 70F and gently stirred yeast back into solution. Continued slowly for another week. Looking to finish at 1.028. Next time make a starter and add more oxygen.

Author:

Terje

Boil Size: 33 Litres

Boil Time: 90

Boil Gravity: 1.074

Efficiency: 64

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/3/2015 9:37 PM

Notes:

Author:

glennski

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/16/2015 11:48 PM

Notes:

Author:

Hepner

Boil Size: 11 Litres

Boil Time: 90

Boil Gravity: 1.09

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/29/2014 7:25 AM

Notes:

Author:

SuperiorBrew

Boil Size: 3.5 Gallons

Boil Time: 90

Boil Gravity: 1.029

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/17/2014 6:35 AM

Notes: Murphy's dry stout clone. Original recipe specifies WLP007 Dry English Ale yeast.

Author:

Kevan Kasmai

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 69

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 53 ° F

Priming Method: Dextrose

Priming Amount: 5 oz

Creation Date: 7/20/2013 7:27 AM

Notes: Flaked Corn (aka Flaked Maize) was originally intended to be used in place of the Corn Meal but the local brew shop had run out.

Author:

Mark

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 4/20/2013 3:01 AM

Notes: 28.75 (Quarts)
Temperature of strike water:
169.4 (F)

Sparge 170F