Homebrew Beer Recipes | Page 390 | Browse 310,000+ at Brewer's Friend

Author:

Gustavo Marsan

Boil Size: 48 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 39.5

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/2/2014 2:31 PM

Notes:

Fermento: Fermento Líquido American Ale

http://cervejacas.lojatemporaria.com/materias-primas/fermento-cervejeiro/fermentos-liquidos-1/fermento-liquido-american-ale-artebrew-cerveja-artesanal-caseira.html

!!!COMPRAR 2 AMPOLAS!!!

Rampas

45C - 20 min
65C - 60 min
76C - 5 min

- de 44 a 55ºC: acontece a Peptidase, quando há a produção e extração do amido do malte de cevada.

- 45 a 55ºC: também é o intervalo quando acontece a Protease, que é a quebra do amido (proteínas grandes) em açúcares menores. Conhecido como “repouso proteico”, quando acontece a primeira sacarificação.

- 55 a 65ºC: acontece a Beta-amilase, é produzida a maltose.

- 67 a 72ºC: acontece a Alfa-amilase, são produzidos vários açúcares. Descansos maiores a 70ºC dão corpo à cerveja.

- 76,5ºC: conhecido como Mash-out, quando faz-se a inativação das enzimas.

Pilsen: Malte básico que irá conferir o teor alcoólico a cerveja.
Munich: O malte Munich, quando misturado com o Pilsen, em uma determinada proporção, se assemelha bastante ao malte Pale Ale. - See more at: http://www.engenhariadacerveja.com.br/category/minhas-producoes/#sthash.SqLw15eo.dpuf

45 IBU

21kg de Malte Maris Otter Pale Ale (compra logo a saca de 25kg...)

http://ecommerce.lamasbrewshop.com.br/ecommerce_site/produto_18131_9879_Malte-Pale-Ale-Maris-Otter-Muntons-Importado-Inglaterra

1kg de Malte Crystal

http://ecommerce.lamasbrewshop.com.br/ecommerce_site/produto_18141_9879_Malte-Crystal-150-Muntons-Importado-Inglaterra

3 sachês de Fermento Seco T-58 (fermentar a 18 graus)

http://ecommerce.lamasbrewshop.com.br/ecommerce_site/produto_3787_9879_Fermento-Seco-T-58

40 g Columbus Pellet 15 Boil 60 min 55.74

50 g Simcoe Pellet 12.7 Boil 30 min 45.33

60 g Chinook Pellet 13 Boil 5 min 14.44

100 g Centennial Pellet 10 Boil 20 min 56.26
90 g Cascade

Author:

Boil Size: 20 Litres

Boil Time: 90

Boil Gravity: 1.103

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 2.0

Primary Temp: 8 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/26/2017 9:19 AM

Notes: Yeast will actually be yeast bay norwegain farm house ale yeast

Water will be infused with juniper branches prior to mashing in.

Author:

Happenstance Brewing Company

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.07

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: Corn sugar

Priming Amount: 3.0oz, 21 days

Creation Date: 10/3/2013 2:34 PM

Notes: Christmas Pyre Ale

Bed of Douglas Fir Branches on the bottom of the mash tun. Sacch rest at 152F for 60 min. The rice hulls will also provide the structure for the bed that you need to get the goodness washed into the kettle. Boil. Honey goes in with 5 minutes remaining along with the hops. Kill the flame, add the Fir needles (2 cups volumetrically), swirl and cover for 60 minutes. Chill rapidly, aerate, pitch and set to 66F for the first two days and then raise in 2 degree increments over the next two and set for a total of 14 to 17 days. Cold crash for 2 days to 37F, rack and and then bring back to 70F for dry hopping. 3 day dry hop. Bottle and condition for 21 days at 70F.

Author:

jbschuyler

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.102

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: 9/20/2018 1:07 AM

Notes:

Author:

Germainium

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 52

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: Force Carbonate

Priming Amount: N/A

Creation Date: 11/8/2017 9:02 PM

Notes: 1) New Kegco 6 gallon - Started with 5 gallons of spring water and added minerals. Mash landed at 151 after putting in the bag from a strike temp of 158. The mash then fell to 147 towards then end. Had some issues with the thermometer (digital) so I'll be replacing it with a dial thermometer.

PH - 5.4

2) Boil was uneventful, hopped as planned, immersion chilled to 160 to hopstand. After 30 mins, continued chilling and transferred 3 gallons to my fermenter.

OG - 1.060 - missed by a lot. Maybe just the new equipment, too much starting water, or temp issues. Pretty sure because i started with too much water, so I now I have a better idea of boil off. I lowered my efficiency in the recipe to reflect.

3) Put in temp controlled chamber and stabilized at 67 before aerating for 30 mins and pitching sanitized yeast packet. 48 hours in and fermentation is going strong.

4) Fermentation slowing at 4 days in, added first dry hop charge and pulled a sample. I get lots of awesome fruit flavors and a little bit of alcohol/yeast flavor with should clear up after full attenuation. Really looking forward to this one.

Gravity: 1.010 - lower than expected even with updating to show starting efficiency.

5) Transferred to Keg at 7 days, over 2nd dry-hop, and finished fermentation under pressure at 10psi.

6) At 10 days, I force carbonated at 30 psi for about 12 hours, then lowered to serving pressure for about a week.

7) Overall, the beer is decent but definitely very thin considering the low starting gravity. I also finished very low at 1.008. Another issue I've consistently noticed is that, despite using different hops, my beers all taste really similar. I think this may be yeast temp and I'm getting a lot of the fruity esters overtaking my hops. Next time I'll try a lower ferm temp.

Author:

SSlater

Boil Size: 1.2 Gallons

Boil Time: 30

Boil Gravity: 1.076

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: 9/30/2015 4:05 PM

Notes: 1.060 starting g.
1.010 final

Author:

Stellenbosch

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.091

Efficiency: 75

Mash Thickness: 3

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: 4/16/2015 2:32 PM

Notes: 0.5g fennel seeds to add a liquorish hint.
100g dried currants.
3g CaCO3
7g CaCl2

after 8 months of secondary d = 1.035, which means 11% alc.

Author:

Brian BrewDaddy Pinto

Boil Size: 1 Gallons

Boil Time: 20

Boil Gravity: N/A

Efficiency: 75

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: 2/26/2011 11:20 PM

Notes: A crisp, sparkling and refreshing beer that will satisfy your most hard-earned thirst. Light in color and body, the flavor is punctuated with an assertive clean finish. An extremely drinkable beer and a true American microbrewery favorite!
-Mr.Beer

First pour of the West Coast Pale Ale came out with less carbonation than I hoped due to serving temperature. For a while I thought I was a victim of "Chill Haze" but after referance found out that this is it's proper Hue. Taste wasn't too shabby, I also expected way less. Compared to a Less Citric Blue Moon with a much dryer finish. Not bad for my first Home Brew.

Author:

Yooper

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 75

Mash Thickness: 1.5

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: 7/20/2014 2:04 PM

Notes: A flavorful version of the American light beer. Still crisp and easy drinking, but with an excellent malt flavor that will please both craft beer drinkers and macro lager drinkers alike.

Author:

Outlaw Brews

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 68

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/28/2017 2:01 PM

Notes: Not able to do a side-by-side tasting but from memory, although this is lower abv, it's very close on mouthfeel. This batch of hops (Mosaic and Citra 2016) are a bit more grapefruity and citrussy than tropical.

Very happy with how this turned out and the carapils seems to have stopped the body getting too thin without being too sweet.

Will tweak the hops next time (probably switch or add Amarillo and Galaxy) but some variation of this will be my house pale.

I think the most important improvement came from using my new pH meter and getting the mash pH (5.19) and sparge pH (4.8 - was scary low but seems to have worked) down. Finishing beer pH was ~4.4 when most of my latest have been 4.8-5.3.

Author:

Øksnavadsporten

Boil Size: 50 Litres

Boil Time: 90

Boil Gravity: 1.027

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/29/2016 9:16 PM

Notes:

Author:

gargarean

Boil Size: 42 Litres

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 71

Mash Thickness: 4.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/8/2016 8:17 PM

Notes:

Author:

seankelly789

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 60

Mash Thickness: 3

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: 10/29/2017 9:03 PM

Notes:

Author:

Walt

Boil Size: 11 Gallons

Boil Time: 90

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: 4/25/2012 9:52 PM

Notes:

Author:

wells

Boil Size: 12 Gallons

Boil Time: 75

Boil Gravity: 1.049

Efficiency: 78

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 68 ° F

Priming Method: bottle

Priming Amount: N/A

Creation Date: 4/14/2015 11:55 PM

Notes:

Author:

jon.a.cooke@gmail.com

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/1/2015 11:42 AM

Notes: Also adding dregs from Haw River Ales - Rusted Plow.
2L STARTER AT 1.040G FOR 18hrs. Adding with Yeast.

Author:

Dire Brew

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.089

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: 7/31/2015 8:54 PM

Notes:

Author:

Josh (Brewer's Friend)

Boil Size: 6 Gallons

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: 3/18/2013 4:28 AM

Notes: Add 4 oz watermelon extract when kegging.

Mash 4.5 gal with:
- 1 tsp Gypsum
- 1.5 tsp CaCl2

Brewed 3/26. Pitched at 71F. OG: 1.050

Author:

dbeahm

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/28/2016 2:39 AM

Notes: Chill to 63F prior to yeast pitch. Ramp up primary to 80F until terminal gravity. Rack into secondary.

Author:

Sir Osis of Liver

Boil Size: 3 Gallons

Boil Time: 90

Boil Gravity: 1.173

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/15/2018 1:23 PM

Notes: