Homebrew Beer Recipes | Page 951 | Browse 320,000+ at Brewer's Friend

Author:

Ball & Chain Brewing Co.

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 69 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 10/1/2019 2:04 AM

Notes:

Author:

Adam Zygmański

Boil Size: 9 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: Corn Sugar

Priming Amount: 140 g

Creation Date: 1/23/2015 3:24 PM

Notes: Ekstrakt słodowy oraz glukoza są dodawane pod koniec chmielenia wody, na ostatnie pięć minut gotowania, co powinno zapobiec karmelizacji i przyciemnieniu barwy brzeczki, zwiększyć ekstraktywność chmielu i obniżyć temp. brzeczki do około 80st. Celsjusza. Dla uzyskania 23l dodać schłodzoną wodę źródlaną. Drożdże zadawać w temp. 25st. Celsjusza i od razu zacząć powolne schładzanie do 20st. Celsjusza. Fermentacja burzliwa ok. 10 dni, po czym przelać na cichą z filtrowaniem przez oplot. Dodać chmiele na zimno na ok. 7 dni. Do refermentacji użyć 140g glukozy.

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:

DavidHume

Boil Size: 6.5 Gallons

Boil Time: 75

Boil Gravity: 1.019

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/4/2015 4:01 AM

Notes: 4/25/15: Started 2 liter starter of Wyeast 3711 and a 3 stage starter of WLP644 to be split between the European and American hopped saisons.

5/3/15: Brew day. Added too much water and ended up undershooting the target gravity by .004. This was just as well, as the hop pellets and trub absorbed almost a gallon. It ended up being even less of an issue than I thought, since the melange of yeasts was a monster, reaching 92% apparent attenuation.

5/9/15: Raised the temperature to 72ºF.

5/25/15: Added dry hops late at night.

5/28/15: Bottled with table sugar for 2.4 volumes of CO2. Final gravity 1.002, 4.8% abv.

6/15/15: First tasting. Hazy, straw colored with a soft white head. Fantastic aromas of sauvignon blanc, peaches, pepper, clove, tropical fruit, and a hint of funk. Taste is more of the same, with a small amount of resiny stickiness from the hops. By far the best beer that I've ever brewed.

Author:

Tbrewer444

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 7/1/2019 3:18 PM

Notes:

Author:

Terrence

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.091

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/3/2015 2:39 PM

Notes: Make a porter,, add Ginger Snap spices at 10 minutes left of boil. (Actually the spice mix is 1/4 of the regular ginger snap spice ingredients list when making the cookie. Spice list is: 1/8 TSP salt, ginger, white pepper, dry mustard; 1/4 TSP ginger; 1/16 TSP clove. BE PRECISE.) Molasses goes in at 5 minutes. Chill, pitch yeast. Ferment three weeks, bottle and age for a few months. (Can drink in two weeks but ages very nicely.)

Author:

wine52

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/30/2018 2:38 AM

Notes: First hops go straight in cube post boil. IBU is low.
remember to halve for 10l cube/fermenter.
recipe has German Pale Ale, actual batch was BB Ale 5.9EBC

Author:

GUY235

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: dextrose

Priming Amount: 1 cup

Creation Date: 1/17/2016 12:21 AM

Notes:

Author:

hrickard

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: N/A

Priming Method: co2

Priming Amount: 0.97 bar

Creation Date: 4/24/2021 2:03 AM

Notes:

Author:

JZ1018

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 35

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: 2/15/2019 11:12 PM

Notes: Steep all grains at 150 degrees F for 15 minutes prior to bringing water to a boil and adding DME.

Flaked oats and flaked wheat were steeped at the same time as the Carapils malt.

Beer won first place at the Brazen Ashlars Inaugural Home Brew and Chili competition in Melrose, Ma. March 2019

Author:

nj viking

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.75

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/16/2019 10:03 PM

Notes: bud/miller/coors crusher....

Author:

lyna

Boil Size: 182 Gallons

Boil Time: 90

Boil Gravity: 1.075

Efficiency: 81

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/16/2016 1:58 PM

Notes:

Author:

Catnip Brew

Boil Size: 33 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 68

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/18/2016 6:08 PM

Notes: This beer competed i a regional gathering i Norway. Professor Hans Bombeke rated this to be the winning beer with 95/100 pts.

CaSO4 (skyllevann):2,4 gram / 0,6 strøken teskje
CaSO4 (meskevann):10,4 gram / 2,6 strøken teskje
CaCl2 (skyllevann):0 gram / 0 strøken teskje
CaCl2 (meskevann):0 gram / 0 strøken teskje
CaCO3 (kun mesk):2,6 gram / 1,4 strøken teskje
NaHCO3 (kun mesk):2,6 gram / 0,6 strøken teskje

Author:

Exile82

Boil Size: 27.5 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/19/2016 7:20 PM

Notes:

Author:

twistr25

Boil Size: 12 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 1.33

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: 11/22/2013 2:59 PM

Notes: Steep cranberries in first runnings for 30 min, remove and add decoction at end of boil.

Author:

Boil Size: 4.01 Gallons

Boil Time: 60

Boil Gravity: 1.124

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/6/2015 11:49 PM

Notes:

Author:

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 10.4

Efficiency: 80

Mash Thickness: 3.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/12/2015 11:28 AM

Notes: O piwie bezpośrednio z Piwnego Podziemia:

Słody: Pilzneński, Pale Ale, Żytni, Monachijski typ I, Carafoam (Carapils), Caramalt
Chmiele: Amarillo, Simcoe, Warrior; chmielenie na zimno: Amarillo, Simcoe, Citra
Drożdże: US-05

Author:

MikeK210

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 70

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: 9/28/2015 6:46 PM

Notes:

Author:

DrSherlock

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/11/2014 12:47 AM

Notes: Recipe From page 212 - Clone Brews
Flying Dog Brewery - Frederick Maryland, USA
_____________________________________________

Parti-Gyle Mash - with this brew can mash with:

Author:

john_foley@yahoo.com

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/19/2014 10:33 PM

Notes: Step by Step

Mill the grains and dough-in targeting a mash temperature of 152°F. Hold the mash at around 152°F for 90 minutes. Collect first runnings into boil kettle and begin heating. Sparge with 21 qt of 166°F water, collecting wort and adding to kettle until the pre-boil kettle volume is around 6.5 gallons. Take hydrometer reading.

The total wort boil time is 60 minutes. Add 3 lbs of Belgian Candi and the bittering hops with 25 minutes remaining in the boil. Add Irish moss and Maltodextrine with 15 minutes left in the boil. Add wort-chiller to the boil with 10 minutes left. Add aroma hops with 5 minutes left in the boil. Chill the wort to 70°F and aerate thoroughly. Pitch one package of Safale-05 into 6.5 gallon fermenting bucket and add airlock.

Ferment at 67°F until the yeast drops clear. At this temperature and with healthy yeast, fermentation should be complete in 10-14 days. Rack to a bottling bucket, add 5 oz. of priming sugar, and bottle. Target a carbonation level of 2.5 volumes.

++++++++++++++++++++++++++++++++++++++++++

In Brew Like A Monk, one of the brewers recommended mashing out and sparging no higher than 163. That way you purposely don't denature the enzymes and conversion continues until the boil starts. If you're mashing at 146, you're going for a highly fermentable, dry beer. "In that situation, 163 makes sense. I did it on my last batch. I achieved my best efficiency to date and fermentation went like gangbusters. This wasn't a huge beer (1.046 SG) and I nearly had a blowout with 5 gallons in a 6.5 gallon Ale Pail (the kreusen crept up the airlock but didn't quite go out the top)."