Homebrew Beer Recipes | Page 434 | Browse 315,000+ at Brewer's Friend

Author:

Boil Size: 1.5 Gallons

Boil Time: 90

Boil Gravity: 1.063

Efficiency: 75

Mash Thickness: 1.5

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: 8/23/2018 1:19 AM

Notes:

Author:

ArtyOG

Boil Size: 0.75 Gallons

Boil Time: 60

Boil Gravity: 1.079

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 90 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/1/2016 5:43 PM

Notes:

Author:

BelgianLoner

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.102

Efficiency: 35

Mash Thickness: 2.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/26/2015 3:44 PM

Notes: Took 4 litres for a berliner weiss. actual og is 1090 @ 15 litres

abv should be around 8%

Transferred to barrel 1.12.15

added whitelabs

WLP653 Bret lambicus,

WLP677 Lactobacilus Delbrueki,

WLP 650 Bret Bruxellensis,

WLP655 Belgian Sour Mix 1,

WLP644 Sach Brux Like Trois,

WLP645 Bret Clausenni.

Created a starter of wild airborne microbes and left in a mini coolship overnight - left for five days and then added dregs from last sour batch which contained 3 fonteinen and cantillon dregs and displayed a huge amount of that character.

will practice the solero method and will obtain another 2 barrels and blend.

Transferred 1010@ Belgian golden ale with Brett and lactobascillus etcinto this barrel on 1/08/16 after removing one gallon to add apricot.

Author:

Doominator

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 83

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: dextrose

Priming Amount: 163

Creation Date: 10/11/2013 11:37 PM

Notes:

Author:

NickinWI

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/13/2013 7:13 PM

Notes: Ferment with 2 packets of Safale S-04 for 2 weeks

Soak 2 oz Medium-plus toast American oak cubes in 8 oz bourbon for 1 day.

Prepare cold-pressed coffee with 2.5 oz of coffee: Soak ground coffee in 1 cup boiled, cooled water and leave overnight, covered in refrigerator. Strain out grounds and add cold coffee and bourbon, with wood cubes to secondary.

Rack fermented stout onto this mixture and condition in secondary at 55-65F for 2-6 mos.

Author:

Brew Lab

Boil Size: 13.5 Gallons

Boil Time: 75

Boil Gravity: 1.057

Efficiency: 70

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: 1/26/2015 6:00 PM

Notes:

Author:

AhDunno

Boil Size: 21 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/9/2015 9:39 PM

Notes: Toasted 500g of the Vienna Malt at 250 for about an hour the day before.

First Gold hops are a British hop with notes of marmalade that I wanted to preserve over the bitterness hence the flavour bombing at the end.

Used S04 ad more Britishy than S05.

Author:

guyfrombrussels

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: Table Sugar

Priming Amount: 6

Creation Date: 4/27/2015 2:15 PM

Notes: OG: 1080
FG: 1010

9.2 ABV

Author:

grassfeeder

Boil Size: 7.75 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/21/2018 7:54 PM

Notes: Double Dry Hop a couple days apart.

slow drop in temp after a rise to 70

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 68

Mash Thickness: 1.66667

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 62 ° F

Priming Method: Keg

Priming Amount: N/A

Creation Date: 6/8/2015 7:35 PM

Notes: Add 1 lb honey + 1 qt h20 boiled and cooled at high krausen to raise volume to 5.5 gal

before addition wort will be:
- 1.055 @ 5 gal if 63 % efficiency
- 1.061 @ 5 gal if 70 % efficiency
***these numbers calculated before adding the cereal to recipe

2 boxes has 5.4375 oz of sugar in them according to nutritional info, I'm using that, and dextrose's info to give ppg

Author:

guard66s

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/18/2015 3:30 PM

Notes:

Author:

hoppingrape

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: 1.6

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: 5/26/2021 11:26 PM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 1.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/5/2019 8:11 PM

Notes: https://www.homebrewtalk.com/forum/threads/award-winning-nut-brown-ale.376030/

Author:

gorefisted@gmail.com

Boil Size: 9 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 50

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 71 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/15/2015 5:15 PM

Notes: MASH SCHEDULE:

-5 gallons @ 126.3 F to reach 120 F, hold for 30 minutes (protein/beta-glucan rest)
-Increase to 153 F and hold for 60 minutes (sacch rest)

Planning to add a yet-to-be-determined quantity of macerated rhubarb to secondary vessel once primary is complete.

8/15/15: It's official, we're bad at wheat beers. To elaborate, we just can't seem to reach our OG or get even a little bit close any time we use more than 30 or 40% wheat in the grist. We'll spare the gory details, but we're gonna want to make a note to dial down efficiency to between 50-65% depending on the percentage and what we're going for. We added some DME to compensate, obviously.

8/29/15: The blowoff assembly on this one stopped bubbling a few days ago. Combined with the krausen fading for the most part, we figured this would end up being just about done. As suspected, it finished at exactly 1.012, and it looks, smells and tastes absolutely awesome from the small hydrometer sample we thieved. This is good because, as one might recall, we sucked really badly at actually brewing this due to poor conversion of wheat using our HERMS system (we got like 45-50% efficiency). We'll eventually figure this out, but we had to toss some DME in to hit target gravity. Anyway, upon tasting this guy, we noticed that the Nelson aroma hopping actually comes through, lending a nice musty white grape funk to the proceedings along with some bright berry notes. We'll probably be adding rhubarb soon, but this one can sit in primary for a little while until we figure out exactly what we're doing. No point racking it to secondary without also adding the rhubarb, really.

Author:

Golden Bear Brewer

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 70

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: 12/29/2014 5:03 AM

Notes: Pre-conditioning sample - Classic golden blonde color, nice banana notes, soft rich flavor. Good final product, need to try again using liquid yeast. Concerned that the dry yeast imparts a slight tart/sourness.

Author:

mikebanyai

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/6/2014 12:34 PM

Notes: BIAB 2/8/14
20 min protein rest at 122

BIAB at 60 min at 157 via ANOVA, possible caramization on the element somewhat

60 min boil

og 1038 pitched Scotch yeast as starter
racked secondary 2/15
racked 7 days and bottled 8 days
bottled 2/16/14

Author:

Ruben Ortega

Boil Size: 62.68 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 78

Mash Thickness: 2.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 7/1/2017 11:18 AM

Notes:

Author:

irishrover

Boil Size: 7.75 Gallons

Boil Time: 75

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 1.5

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: 2/5/2018 4:16 AM

Notes: Hops=6 HBU

Author:

Brewman999

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 17 ° C

Priming Method: dextrose

Priming Amount: 125 g

Creation Date: 4/29/2015 5:13 PM

Notes: 2 Step Starter required.

2 litres each at 1.036. 205 g DME required for each starter.

1.13M cells / mL / °P final

2nd gen yeast used from ESB brewed last week.

Added 1 oz of the Cascade listed directly to Keg in Tea ball.

Author:

treyj007

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.33

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: 11/26/2014 3:03 PM

Notes: Steep 2 vanilla beans in scotch for 3-4 weeks. Add to secondary and sit for 3 weeks.