Homebrew Beer Recipes | Page 80 | Browse 315,000+ at Brewer's Friend

Author:

Bakke Brygg

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 17 ° C

Priming Method: Sukkerlake

Priming Amount: 6,5 g sukker/L

Creation Date: 2/26/2015 1:25 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 13,6 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 75 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 16 grader før pitching av gjær.

Gjæring på 17 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: WLP011, WLP029, Safale K-97

Author:

Comahawk

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Dextrose

Priming Amount: 3/4 Cup

Creation Date: 9/23/2012 6:45 PM

Notes: Spices variable

7 days in Primary, 7 days in Secondary (Some spices to balance flavours), 14 days in Tertiary. (28 days)

14-21 days in bottle.

42-49 days total.

(Have not brewed yet - Merely an idea)

Author:

rolandblais

Boil Size: 1.2 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 78 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/6/2013 1:52 AM

Notes: Based on Jalapeño Saison, but minus the jalapeño, and adding 2 lbs of peaches in the secondary. Hoping for a Festina Peche taste-alike...

Author:

emcfarden

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

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: 4/21/2019 2:39 PM

Notes: Ferment primary for 7 days or until gravity is at desired FG. Rack beer into secondary directly on the frozen fruit. Sanitize fruit bags before adding and leave fruit whole (no crushing or blending) for sanitation.

Leave in secondary for 1-2 weeks then keg.

Author:

lboaman

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.046

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: 7/4/2015 2:00 PM

Notes:

Author:

Tribe44

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.027

Efficiency: 78

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/5/2015 3:22 AM

Notes:

Author:

HG Brewing

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.086

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 2/19/2014 3:48 PM

Notes: After rinsing grains, bring water volume to 3.0 gallons and bring to a boil, add malts and 1st hop addition, and water salts. Add water until volume is 3.5 gallons. Boil 45 min and continue to follow hop schedule until flameout.

Wort chill until temp is under 70, transfer to primary and top up to 5.5 gallons, pitch yeast, and ferment for 7 days. Transfer to secondary and leave until fermentation is complete. Add Gelatin 3 days prior to bottling to clarify beer.

Bottle and condition at room temp for 21 days.
Enjoy!

Author:

brewcrewjake

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 1.5

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: 9/17/2016 2:16 AM

Notes: To brew this Oskar Blues Dale’s Pale Ale homebrew recipe, perform an infusion mash at 151° F (66° C) for 90 minutes.

Ferment at 70° F (21° C), then condition in secondary on dry hops at 60° F (16° C) for at least one week.

For 5 gallons (19 L)
10.5 lb (4.76 kg) Maris Otter pale malt
0.5 lb (227 g) CaraHell malt (Weyerman)
1.25 oz (35 g) Northern Brewer pellet hops, 9% a.a. (60 min)
0.75 oz (21 g) Columbus pellet hops, 13.9% a.a. (15 min)
1.5 oz (42 g) Centennial pellet hops, 10.5% a.a. (0 minutes)
1.0 oz (28 g) Cascade pellet hops (dry)
California Ale yeast

Original Gravity: 1.062
IBU: 66
Boil Time: 90 minutes
Efficiency: 75%

Extract Option
To brew this Oskar Blues Dale's Pale Ale homebrew recipe with extract, substitute pale malt for 8.5 lb (3.86 kg) light malt extract syrup. Crush and steep specialty grains in 160° F (71° C) brewing water, dissolve extract, and proceed with the boil.

Author:

thechad

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 0.8625

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: Corn Sugar

Priming Amount: 4 oz

Creation Date: 4/23/2014 3:51 AM

Notes: The ABV for this is inflated as it assumes the dark grains labelled as 'late additions' listed will be incorporated into the hot mash. The ABV is actually ~7%.

Using a multi-stage mash method. You could also do a single infusion mash of 20 quarts / 4 gallons at 160 F. Sparge with 3.5 gallons of 170 F.

"Cold steep" the dark grains separately and add to the fermenter when brewing is complete. From the research I've done, to cold steep grains, use a ratio of 2 quarts per pound of room temperature water and let them steep for about 2 hours. The water should be boiled then cooled before steeping the grains and the runoff should also be pasteurized ("boil" it at 170) for a 5 - 10 minutes, then cooled again before adding to the beer in the fermenter. This will help prevent any infections.
Alternatively you can add it to the last 5 minutes of the boil as well, but this may produce some harshness.

For the yeast starter, make a small wort with an OG ~1.036 with 1.25 quart/ .5 cups of DME. It's better to start with more water because you can always boil off some. Too high of a gravity will stress the yeast into actually fermenting whereas a lower gravity wort will give them nutrients to grow, but not focus on fermenting.
http://www.whitelabs.com/beer/homebrew/starter-tips

Author:

normangeaney@gmail.com

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 2.5

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: 4/15/2013 8:53 PM

Notes: Lagring 6 veckor 15 degrees

Author:

AndreaOne

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 77

Mash Thickness: 3.57

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/22/2016 9:08 AM

Notes:

Author:

coldy

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/17/2016 12:42 PM

Notes:

Author:

babar79

Boil Size: 3 Gallons

Boil Time: 60

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: 2/8/2012 2:38 AM

Notes:

Author:

Sergio Rivera

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/17/2016 12:57 AM

Notes:

Author:

davejhoward

Boil Size: 8.41 Gallons

Boil Time: 90

Boil Gravity: 1.028

Efficiency: 70

Mash Thickness: 1.25

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: 7/22/2018 8:17 PM

Notes: Primary Ferm Temp: 65-68°

Author:

dbrowning

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.024

Efficiency: 70

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: 3/21/2017 2:16 PM

Notes:

Author:

snifter

Boil Size: 35 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 73

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/1/2016 1:07 PM

Notes: First runnings to be boiled separately and reduced to a syrup and added to main boil

Author:

Steven Gallagher

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/9/2015 7:41 PM

Notes:

Author:

Jensen

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 2/23/2012 12:30 AM

Notes:

Author:

SonnyK85

Boil Size: 7.75 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 76

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 3/26/2017 2:51 PM

Notes: ** YEAST STARTER **

1. Approximately 4 Days prior to Brewing, make 10% DME solution in Erlenmeyer Flask.

MFG Date: ___/___/______
Starter: _____ gm DME / _____ L (per MrMalty.com)

2. Apply Ice Bath until Temperature reaches ~70F.
3. Squeeze 1 packet of WLP570 into DME Solution.
4. Cover with Aluminum Foil + apply to Stir Plate for 18 hours.
5. Refrigerate for ~72 hours prior to brewing.

** MASH **

PRE-HEAT MASH - 2 gal of Boiling Water
PRE-HEAT SPARGE - 2 gal of Boiling Water
(conduct Simultaneously)

Water Volume: 4.3 gallons for 1.5 lb/qt ratio.

1. Prior to heating HLT, check pH of tap water

pH: __________

2. STRIKE WATER: 163F.
3. Prior to adding Grains, add 2mL LA into Strike Water.
4. Add Grains @ 161F.
5. Allow Temperature to fall to 151F prior to closing lid.
6. Check Mash pH ~15 minutes into Mash.

pH: __________

7. Total Mash Time: 60 minutes

FINAL MASH TEMP: __________F
FINAL MASH pH: __________

8. Add 1.5gal of Boiling Water at the end of Mash and stir into solution
9. Begin Vorlauf!

** SPARGE **

1. Add 6.5gal of water + Kettle salts to Pot. Prior to heating, adjust pH to </= 6.0 with Lactic Acid

Lactic Acid addition: __________ mL
Final pH measurement: __________

2. Heat 6.5gal of Water to 175F. Add to Sparge Vessel.
3. Recirculate 4 times prior to collecting wort.
4. Attempt to Sparge over 40 minutes, collect 7.75gal into boil kettle.

** BOIL **

1. Check Pre-Boil Gravity (goal: 1.041) + pH
** NOTE: Make sure to adjust for TEMPERATURE **

PRE-BOIL GRAVITY: __________ @ __________F

2. Adjust Gravity to Goal (1.041)

Adjusted Gravity: __________ (__________ @ __________ F)

PRE-BOIL pH: __________

3. Adjust Pre-Boil pH to: ~5.2 (+/- 0.1)

Final pH measurement: __________
Lactic Acid addition: __________ mL

4. Boil for 90 minutes (goal OG: 1.063)
5. Add Tettnanger Hops @ 60 minutes.
6. Add Sugar @ 15 minutes.
7. Add 1 crushed Whirlfloc tablet @ 5 minutes.
8. Chill wort to ~70F after completion of Boil
9. Auto-siphon wort from Kettle into Mash Cooler with fine mesh bag attached (at the end of auto-siphon)
10. Gravity feed 5.25gal (5gal mark) of wort from Mash Cooler into Catalyst Fermenter
11. Allow Ranco/Chest Freezer to adjust wort temperature to goal starting temp

ORIGINAL GRAVITY: ______________ (goal: 1.063)

** FERMENTATION **

1. Goal Starting Temp: 67F
2. Begin Fermention @ 67F. After ~24 hr of noticeable Fermentation activity, raise the temperature by 1°F / 12-24 hours (max temp: 80F) by the end of 1 week.
3. Allow yeast to flocculate and beer to clear prior to bottling.

** PRIMING **

"carbonate to approximately 3-4 volumes CO2"