Homebrew Beer Recipes | Page 54 | Browse 310,000+ at Brewer's Friend

Author:

FBorrego

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 68

Mash Thickness: 3.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: Injection

Priming Amount: 2ml (5.5g/L) priming sugar

Creation Date: 3/8/2017 2:58 PM

Notes: Fermentation (Primary): 18c until attenuation
Fermentation (Secondary): +1c per day for 3 days
Maturation: +10 days at 12.5-13.5c
Cold Crash: +4days at 0.3c

Torrified Barley at mash-out rest
Caner Sugar at 10min boil

Author:

SAF

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 2.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/27/2016 2:37 PM

Notes: 23L in Mash
Sparge with 10L at 77C

60 minute boil. Chill to 17C
Oxygenate for 60 seconds. Pitch yeast.

Primary 7 days ramping up to 22C.
Rack to secondary and hold at 12C for 4 weeks.

Bottle prime with Simplicity at 31g/gallon. Cellar 6 month.

Author:

Ozarks Mountain Brewery

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/23/2015 1:14 AM

Notes: just to remind you when you first wort you add the hops when the wort is roughly at 170 is after sparged to the boil pot so the ibu will not not be 22 it will be around 40 by taste but be smother

Author:

DocHop

Boil Size: 6.5 Gallons

Boil Time: 30

Boil Gravity: 1.041

Efficiency: 64

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: keg

Priming Amount: N/A

Creation Date: 1/25/2017 6:45 PM

Notes: Brewed Mar 27 2019

Mostly copied forward the previous version of rings of light (oct 2018)

Added to mash water:
2 g Gypsum
6.5 g ca cl
2.5ml lactate

Brew day smooth and easy. All calculation previously determined by last brew of this beer so I pretty much did everything from memory.

Mashed in 4.1 gallons (3.1 gallons was tap water.) Sparged with room temp water 4 gallons. (total 8.1 gallons)

Long hop stand started at 180 (dropped to 160). Added the columbus and cascade loose. Solid whirl pool with drill paddle x3 for the first 20 minutes. let it settle and started transferring to FV after 40 minutes total. Transfer off hops complete at 60 minutes total.

5.4 gallons in FV - with gas qd lid and co2 capture bag on.

OG 1.049 on hydrometer. Chilled to 73 and into fermenter.
Pitched a slury from the fridge of Imperial Juice used from last Ipa about 3 weeks ago. ~1/4 of a mason jar (likely over pitch).

Ferm 67, ramped to 69

4-3-19 a little activity left. Soft crash to 58.

4-4-19 - closed transfer to keg. Used the Janish keg filter with loose whole leaf hops in the keg. 2oz of El dorado, 2oz of amarillo. Easy closed transfer. left at room temp for 24 hours. then into fridge and put on 30 psi for 48 hours. then turned down to 15psi. carb. finished at 1.014

4-8-19 - pretty decent carb. lots of red berries, tropical fruit, pungent, oily... but too sweet. missing some bitterness? Too high FG? the higher mash left it at 1.014 so missing that drier hop pressence i think. thinking about taking it out of fridge to let the dry hops in keg work on some perceived bitterness for a few more days. thinking about adding some isomerized hop oil? hmm
too sweet, too much GNO! 17% plus the higher fg, too sweet yuck.

Author:

AnteK

Boil Size: 25 Litres

Boil Time: 70

Boil Gravity: 1.061

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/19/2017 2:22 PM

Notes: My recipes are all elaborated for Speidel Braumeister 20L
The recipes clones are sometimes a little different from the original but adjusted according to the final result.
BIAB method for Braumeister 20l, efficiency 70 %
total RO Water: 28l.
(Hoppy Juicy, its a cloudy beer)
28l to mash / ph 5.3/5.4

Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 18 to 22c˚"10/15 days"

Author:

AnteK

Boil Size: 25 Litres

Boil Time: 70

Boil Gravity: 1.045

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/3/2016 10:41 PM

Notes: BIAB method for Braumeister 20l, efficiency 75 %
total Water: 28l.

25l to mash / Ph mash 5.3
3l to sparge

Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 18 c˚"5/7 days"

Dry Hop "5 days" 20c˚
Simcoe
Amarillo
Cold crash "5 days" at 0c˚

Author:

Solli

Boil Size: 28.5 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: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/7/2013 7:22 PM

Notes: Sitat Evan Lewis:

Når det gjelder malt, så er det berre Pale Ale Malt og litt Karamell malt. Hugs ikkje prosentene på ståande fot. Mesking på 66-67C. White Labs 051 gjær.

Vi bruker Galena og Centennial humle, med tilsetning fleire gonger under kokninga. Totalt er det ca. 55 IBU. Vi tørrhumle med rikeleg mengder Centennial. Har du ikkje desse humlesorter, så kan Columbus, Cascade, m.f. gjere susen.

Lykke til og happy brewing!

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/19/2015 12:26 AM

Notes: YEAST
*Make a starter: use 2 vials of Wyeast 3724 pitched into 2 L of media (containing 205 g of DME)
*Start 24 hours ahead of pitch into Wort

MASHING
*grain bill is 12 lbs, so estimate 1.5 quarts H20 per pound of grain = 18 quarts (4.5 gallon)

MASHING STEPS
1) Add the 18 quarts of water (164*F) to mash tun
2) Allow to sit 60 minutes (151*F)
3) Drain out 1-2 quarts of the wort
4) Pour back into top of mash tun GENTLY as to not disturb the grain bed - this is part of the "vorlauf" step in which you force the grain to become its own blockage/filter for the sweet wort to go through (stop any large pieces)
5) Drain 1-2 quarts and repeat until there are no large grain pieces coming through (3-4 times)
6) Drain the mash tun completely; note volume for future reference. Set aside this wort (will not re-add)
7) Now add half sparge water (1.5 gallons at 170*F) & stir gently to get the grain bed sugars and enzymes back into solution
8) Allow to sit 10 minutes
9) Repeat Vorlauf until runnings are clear, alternate with the other half of the sparge water
10) Drain all into your kettle, this is your WORT :)

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.074

Efficiency: 75

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: 1/25/2015 9:10 PM

Notes:

Author:

Brewmasterbigz

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.039

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: 1/13/2017 3:20 AM

Notes:

Author:

Bakke Brygg

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 77

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: Sukkerlake

Priming Amount: 7,5 g sukker/L

Creation Date: 2/22/2014 1:09 PM

Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 14,3 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

Mesking på 66 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 17 grader før pitching av gjær.

Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager).

Gjæralternativer: WLP500, WLP530, WLP550, WLP570

Author:

MJ

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: Dark Brown Sugar

Priming Amount: 2/3 cup (.66)

Creation Date: 9/9/2012 12:11 AM

Notes: Actual Recipe calls for 6 lbs mild ale malt but to match the gravity in the (North Clone Book) (1.050SG) I had to increase to 7 lbs.
Alternate Wyeast 1968
SINGLE INFUSION-Sacch’ Rest: 152° F for 60 minutes and Mashout: 170° F for 10 minutes
The aroma was great, chocolate and roast malts and a hint of the cascade hops and it tastes great with good carbonation. Very close to Smutty Nose Old Dog

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.063

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: 6/5/2017 9:36 PM

Notes:

Author:

gadrael

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 65

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/15/2014 2:19 AM

Notes: Lactose @15 minutes
------------------------------------------------------------------------------------------------
For about 6 oz of extract (usually enough for 10 gallons)

6 oz Vodka
1 Vanilla Bean, split and scraped
3 oz Cacao Nibs (roasted is better)

Mix the vodka and vanilla bean (and parts) in a tight sealing jar like a jelly jar or mason jar. Shake every day, several times, for 7 days.
Add the nibs for another 4 days, continue to shake
Strain the nibs and vanilla out of the dark extract. Discard
Place the extract in the freezer overnight.
In the morning, carefully scrape out the fat cap of cocoa butter and discard. Remove any floaty bits and then store the extract on the shelf for approximately a year.

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 65

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: 8/17/2018 7:56 PM

Notes:

Author:

crowthern

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/30/2013 10:59 PM

Notes:

Author:

CowboyBrewer

Boil Size: 12.5 Litres

Boil Time: 60

Boil Gravity: 1.026

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: 5/8/2017 8:12 PM

Notes:

Author:

HG Brewing

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 12/18/2013 7:23 PM

Notes: This is SUPER close to Magic Hat #9!

Ferment in the primary fermenter 7 days, or until fermentation slows, then siphon into the secondary fermenter and add apricot flavoring. Leave in secondary 14 days, then bottle. Bottle condition for 21 days. Will peak at 2 to 5 months. Serve in a pint glass at 45 degrees.
Yeast alternate: Wyeast 1084 (Irish Ale Yeast)

Food pairing: superb with sweet-and-sour shrimp, pork fried rice, and broccoli in a spicy garlic sauce.

Author:

deepdisco

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 83 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/31/2020 4:41 PM

Notes:

Author:

Meadhawg

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: Corn Sugar

Priming Amount: 3.75oz

Creation Date: 5/15/2013 2:06 PM

Notes: OG 1.067
FG 1.021

ABV 6.04%

OG 1.062
FG 1.020
ABV 5.76%