Homebrew Beer Recipes | Page 985 | Browse 325,000+ at Brewer's Friend

Author:

BachBrew

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/16/2017 5:19 PM

Notes: Mashed 4.5 gallons
Sparged 4.5 gallons
Hit 8 gallons preboil
Preboil gravity .04
Forgot to add the 2 lbs of oats

Transferred to secondary on top of 10 pounds of strawberry and two vanilla beans. The smell is strawberry and very slight hopiness. The taste is creamy strawberry with just enough vanilla to come through. This has a slight tang near the end which could be from the lactose or the fresh strawberries. This is a keeper

Author:

BAbrewing

Boil Size: 7.4 Gallons

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19.4 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/6/2022 6:39 PM

Notes:

Author:

AHarper

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 72

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: sucrose

Priming Amount: 104.7 g

Creation Date: 9/17/2022 11:33 AM

Notes: DIRECTIONS
For the cereal mash: Mix the rice flakes with 13 oz (813 g) of crushed malt and 9 quarts (8.5 litres) of 131°F (55°C) water. Once there are no clumps, cereal mash to 167°F (75°C) and rest 15 minutes for gelatinization, stirring the whole time. Continue stirring and bring to a boil; boil this decoction for 30 minutes.
While the cereal mash is boiling, mash in with the malt at 97°F (36°C) and rest there. Once the decoction is finished, carefully add it to the main mash, stirring rapidly, which should bring the whole mash to about 140–144°F (60–62°C). Raise the temperature to 144°F (62°C), if necessary, and rest 30 minutes. Raise the temperature to 154°F (68°C) and rest 30 minutes. Raise the temperature to 162°F (72°C) and rest for 15 minutes. Do an iodine test to ensure that starches have converted, then raise the temperature to 172°F (78°C) and mash out. Sparge and lauter as necessary to get about 6.8 gallons (26 liters) of wort—or more, depending on your evaporation rate.
Boil 90 minutes, adding hops according to schedule. Whirlpool and add the whirlpool hop additions when the wort temperature has dropped to about 190°F (88°C); continue whirlpooling for 20 minutes. Chill the wort to 48°F (9°C), aerate well, and pitch rehydrated yeast. Ferment at 65°F (18°C). When fermentation reaches about 1.012, move the wort to a pressure vessel (such as a keg; must have pressure relief and a safety valve), dry hop, and add 15 psi—via spunding valve, if possible. Once the beer reaches terminal gravity, crash to 30°F (-1°C), remove the yeast and hops, and condition 1 week before filtering and packaging.
BREWER’S NOTES
The pilsner malt should be American—high free-amino nitrogen, high diastatic power; German pilsner malts don’t work as well with adjuncts. For the rice, you could also experiment with skipping the cereal mash and using rice syrup instead of flakes. For the yeast, Kölsch or Chico strains could also work for a “cold IPA.”
We carbonate via spunding and I like that for IPAs; it seems like carb stones can strip away aromatics. So, we dry hop on spunding day, when kräusening with fresh-fermenting Czech pils. It works great: The added fermentation scrubs the oxygen from the dry hops, we get some biotransformation, and it completely carbonates the beer.

Author:

Maltose Falcons

Boil Size: 6.96 Gallons

Boil Time: 60

Boil Gravity: 1.086

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: 8/31/2021 6:02 AM

Notes: Note: The Honey is cold packed Dark Avocado Honey.

Extra Ingredients:
5.0 gallons of the batch got a tincture of: (approx 1.5 tsp of each)
Black Pepper
Cilantro
Coriander
Crushed Chile Peppers
Cumin
Lime Zest (2 limes)
Sun dried Tomatoes (not the oil packed variety!)

The tincture was vodka based (3/4 cup), spices soaked for 1 week and filtered twice through a coffee filter. The tincture was then added at kegging.

Author:

British Ale Dude

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 60

Mash Thickness: 2.06

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: co2

Priming Amount: 9.02 psi

Creation Date: 6/6/2020 12:40 PM

Notes: This Briess special roast supposed to have a soughdough twang so putting it to the test!

Quoting morebeer - "Use it at around 10% of your recipe to get the signature Sourdough flavor that many brewers appreciate "

This is a second generation recipe. I ended up liking the first one and making some tweaks to make it even better.

Added gelatin to keg.

Author:

BrewerMichel

Boil Size: 22.66 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 60

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: sucrose

Priming Amount: 111.1 g

Creation Date: 1/4/2020 12:25 AM

Notes: peat moss
yeast nutrient
disulf

Author:

Tackledorange

Boil Size: 750 Litres

Boil Time: 120

Boil Gravity: 16.7

Efficiency: 90

Mash Thickness: 2.8

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/29/2019 2:54 AM

Notes: Addition of maple syrup will bump starting gravity plato up to 16.5

Author:

bglass2

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

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: 9/23/2018 2:05 AM

Notes:

Author:

J Andre

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: Bottle

Priming Amount: N/A

Creation Date: 8/15/2017 7:03 PM

Notes: Leftover grains from previous recipes. Too much diastatic power of the grain, possibly caused by excessive base malts and the use of wheat malt (commonly uses as the main base malt in wheat beers) leads to increased OG and ABV (drier finish). Maybe compensate with higher mash temps (less fermentable wort), though not advisable.

Closest style maybe Altbier, both in color and IBU. Altbiers usually discard late hop additions for aroma, but a german noble hope like Saaz fits wel is not uncommon, if in low quantitiesl. On brew day, maybe an additional 0.5 oz on the bittering hops. BJCP style guidelines place bitterness from 35 to 50 IBU.

Common for Altbiers to adopt 75-90 min boils. Mash usually at lower end temps (64.4-65.5) for "more fermentable sugars and that crisper mouthfeel". Consider mashing at slightly higher temps for smaller attenuation and higher FG, although BJCP advises to "mash low at 144º - 148º F for a higher degree of fermentabilty and greater attenuation if doing a single-infusion mash"

Author:

bret america

Boil Size: 6.15 Gallons

Boil Time: 70

Boil Gravity: 1.047

Efficiency: 78

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/26/2017 1:35 AM

Notes:

Author:

Aley Ale

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 74

Mash Thickness: 1.25

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: 9/9/2014 4:38 AM

Notes: This batch to be brewed by Brew In A Bag (BIAB) method. After flameout allow ~20 minutes for a hop stand while stirring the kettle for whirlpool.

After a few BIAB brews I learned that the method causes low fermentability issues due to the thin mash. Since this brew I have added a oxygenation system to my brew gear to ensure quick, strong, fermentation. I also dialed in the temperature controller on my fermentation chamber.

This brew turned out good, very bitter in a good way, but would improve by using the traditional mash and sparge method and by reducing the amount of dry hops to help with clarity.

Author:

Jeremiah White

Boil Size: 7.07 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/16/2016 2:57 AM

Notes:

Author:

flexmurphy

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/15/2015 4:25 PM

Notes:

Author:

mytdil6

Boil Size: 3.25 Gallons

Boil Time: 60

Boil Gravity: 1.206

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/28/2015 4:38 AM

Notes:

Author:

Custom Brewery

Boil Size: 48 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/18/2015 4:44 PM

Notes:

Author:

Jan Erik Johansen

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 70

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: 6/8/2015 3:42 PM

Notes:

Author:

peterj

Boil Size: 3.3125 Gallons

Boil Time: 15

Boil Gravity: 1.048

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: 4/24/2015 2:21 PM

Notes: All grain equivalent percentages:
2-row - 60.7%
Wheat - 17.4%
Rye - 14.6%
C 40L - 7.3%

Author:

Cerveza Dinant

Boil Size: 36.9841 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 10/4/2012 3:20 PM

Notes:

Author:

Zabs

Boil Size: 15 Litres

Boil Time: 15

Boil Gravity: 1.032

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/8/2016 12:12 AM

Notes: 2nd effort with increased hops at 0 minutes with wort cooled to 80c before start of additions for more flavor and negligible IBU's.

Recipe adjusted for bottling i.e. OG left 5 points below required to allow for extra provided by bottling sugar. Same applies to ABV - adjusted for extra 0.5% at bottling.

Maris Otter LME.

Steep/mash in 2.5 litres of water at 66c+. Added first wort hops for last 20 minutes of steep but not in bag .

No lid for 30 minute hopstand - helped cool with ice additions while adding hops starting at 80c and every drop of 5c of hopstand - last added around 65c - then into fermenter with ice.