Homebrew Beer Recipes | Page 90 | Browse 310,000+ at Brewer's Friend

Author:

Boil Size: 3.35 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/6/2015 4:24 PM

Notes:

Author:

Bakke Brygg

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 17 ° C

Priming Method: Sukkerlake

Priming Amount: 8,5 g sukker/L

Creation Date: 8/8/2015 10:28 AM

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 13,5 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

I dette ølet kan et mer avansert meskeskjema være verdt å gjøre:
Innmesk på 37 grader
45 grader i 10 min (ferulsyresteg)
50 grader i 10 min (proteinsteg)
63 grader i 45 min (beta-amylasesteg)
72 grader i 15 min (alfa-amylasesteg)
77 grader i 5 min (utmesk)

ELLER:
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 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: WLP351, WLP380, Safbrew WB-06

Author:

Solli

Boil Size: 26 Litres

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 80

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: 10/19/2014 6:13 PM

Notes: Offisiell oppskrift fra Voss Bryggeri:

Pale Malt 92%
Munich Malt 4%
Vienna Malt 4%

Colour 13,5 EBC
Bitterness: 46 IBU
Starting Gravity 1.060 (15 plato)
Finishing Gravity 1.014 (3.5 plato)

Mash Temperature: 66 degrees celsius

Boil Time: 90 minutes

First hops: Northern Brewer at start of boil 5 IBU
Second Hops: Last 10 minutes of the boil
Cascade (8%) 3.5 IBU
Citra (4%) 3.5 IBU
Irish Moss
End of boil

Whirlpool addition: Citra (88%) 35 IBU

The vast majority of our hoppy beers get their bitterness from hopping in the whirlpool. So with the Oregonian the end hop is added during the whirlpool.

Oregonian is also dry hopped with Citra at a rate of 1.8g per litre.

Author:

Genus Brewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/12/2018 12:02 AM

Notes:

Author:

Mikeystew

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/27/2014 6:11 AM

Notes: While the mash is... mashing, make an extraction from the roast barley by steeping in 1.5 quarts of water at 160F for half an hour. Add 1/4tsp each baking soda and chalk to steeping liquor. Strain and set aside. Add extract to last 5 mins of the boil.

Author:

Rocketman2015

Boil Size: 3 Gallons

Boil Time: 30

Boil Gravity: 1.01

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/21/2015 5:25 PM

Notes: Hoegaarden Wit Clone
Based on DeFalco's Belgian Wit recipe

Author:

BeerBaron

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/10/2013 1:06 AM

Notes:

Author:

Genus Brewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/31/2015 1:23 AM

Notes:

Author:

Boil Size: 6.6 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: 1.5

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: 2/18/2015 4:46 PM

Notes:

Author:

galapaegos

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 100

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: 1/24/2012 6:24 PM

Notes:

Author:

ArchiBish

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.127

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/8/2013 11:17 PM

Notes: Wildflower Honey, sweet orange peel, and chamomile bring a new level to this refreshing brew inspired by a Belgian Wit.

This one is a real crowd-pleaser. Everyone wants a bottle or three of their own. Please note the fact that it is a bit mead-like in texture, sweetness and mouthfeel. I'm thinking of making the next batch a bit more hoppy. Maybe double the boil hop and/or dryhop.

1oz Sweet Orange Peel added to kettle with 5 minutes remaining in the boil.
2oz Chamomile added to kettle with 2 minutes remaining in the boil

Basic Guidelines:
Steep the crushed grains in 1.5 gallons of 160-degree water for 30 minutes. Remove and sparge into the boil kettle with the heat off add all extracts and sugars to the kettle and stir to dissolve completely. Carefully bring to a boil, stirring to avoid scorching and watching for boil-overs. Once a rolling boil is complete, remove from heat and begin to cool; an ice bath or a wort chiller helps to bring the temperature down quickly. When the wort is cool, add it to a clean and sanitized fermentor. Add water until the volume is 5 gallons if necessary. Once the wort has dropped to below 80-degrees, aerate well (don't forget to take a hydrometer reading) and pitch the yeast. Attach a blow-off tube and ferment at desired temperature for the yeast strain. Rack to a secondary fermentor when krausen (head of foam) has receded and beer begins to clear. After fermentation and conditioning are complete, bottle or keg your beer. Allow to condition and enjoy!

Author:

BrewGeekUK

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/9/2016 5:31 PM

Notes:

Author:

Andrew.Rudd

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/22/2017 11:20 PM

Notes:

Author:

Chino Brews

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 66

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Sucrose

Priming Amount: N/A

Creation Date: 11/14/2013 1:53 AM

Notes: This is a modified clone of the historic New Albion Ale, starting with the recipe printed in Brew Your Own, Jan/Feb 2013, and adjusting it per former owner Jack McAuliffe's recollection, and per Don Barkley's comments.

Targets: OG = 1.055; FG = 1.011; IBU = 30; SRM = 4; ABV = 5.7%

Barkley is a former New Albion brewer who still has McAuliffe's original recipe notebook. Barkley re-brewed the beer in 2009. WLP076 yeast is the original yeast for New Albion, which is still used by Mendocino Brewing Co., and is contained in tiny amounts in Red Tail Ale (can be harvested if you have several bottles). It is not available in 2015, and you can substitute WLP013 (London Ale), Wyeast 1028 (London Ale), or Danstar Nottingham

The original malt was an earthy Bauer & Schweitzer Pale Malt, provided by Anchor Brewing. Barkley suggests 50 % Great Western 2-row and 50% Gambrinus Pale Ale.

Hops started as Bullion hops, then switched to Northern Brewer, then finally wound as Cluster for bittering and Cascade for flavor and aroma by 1977, per Barkley.

Author:

duncans

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/12/2015 12:58 AM

Notes:

Author:

HansHenrik

Boil Size: 27 Litres

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 70

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: 10/17/2015 9:27 AM

Notes: 1/2 tsp calsium sulfate (2 g) as water treatment.
reason: adding Ca+2(calcium) lowers ph and aids enzyme activity. Adding SO4-2(sulfate) accentuates hop bitterness. Ideally I would add 1/4 tsp (1g) Calcium cloride, but I did not have any available on brew day. Cloride would accentuate maltiness.

Author:

FrankVilla

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/30/2015 8:42 PM

Notes: Brewed on 08/12/16 @14.15 brix (1.055).
08/22/16: kegged and measured 6.25 brix (1.010 @5.7%).
Smells very hoppy (fruity and tropical). It's going to be a little sweet, and it has some alcohol burn at the end.
I'll keg in a few more days.

Author:

Warconn

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.022

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/5/2019 2:11 PM

Notes: Raspberry Hard Seltzer Kit from Austin Homeybrew Supply

Trying to replace Chitosan (shellfish) with Gelatin.

Steps
1. Boil 2 Gallons of water
2. Add Corn Sugar
3. Add Minerals
4. Bring to Boil again
5. Add Booster
6. Once dissolved, cool to 90 and transfer to fermenter
7. Once fermentation is complete, add Gelatin? for 3 days
8. Transfer to Keg and add flavoring
9. Carb to as high as regulator will go (30 PSI?)

Author:

cacack

Boil Size: 6.61 Gallons

Boil Time: 60

Boil Gravity: 1.037

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: 3/19/2017 2:44 PM

Notes:

Author:

nateeb20

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 70

Mash Thickness: 1.4

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: 12/4/2013 7:09 PM

Notes: