Homebrew Beer Recipes | Page 1064 | Browse 310,000+ at Brewer's Friend

Author:

Hills

Boil Size: 389 Gallons

Boil Time: 120

Boil Gravity: 12.7

Efficiency: 88

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/15/2016 6:48 PM

Notes:

Author:

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

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: 12/18/2021 3:13 PM

Notes: Brewed 12/20/21 OG 1060
Racked 12/31/21 SG 1018 with Juice yeast
Racked 12/31/21 SG 1014 with Joystick yeast
Transferred to closet 12/31/21 70F

Author:

bluekieran

Boil Size: 30 Litres

Boil Time: 75

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/22/2018 10:04 AM

Notes: Published with permission.

"Here’s an outline of how we brew it:

Golden Promise - 80%
Wheat - 10%
Dextrin malt / capapils - 10%

Mash temp: 67.5ºC
Mash duration: 60mins

Boil duration: 75mins
Total IBUs: 55

Warrior/Magnum @ 60mins
Mosaic @ flame-out - 5g/ltr

Ferment with S-04 @ 17ºC, increasing to 21ºC at 1.030 to finish out and clean up diacetyl.

Dry hop 1: Mosaic @ 1g/ltr - add this when the beer is below 1.020
Dry hop 2: Mosaic @ 3g/ltr - add this when you reach FG

Keep beer at 20ºC until diacetyl has gone, then chill.

Hope this helps, and good luck with then brew!

Cheers,
Dave Seymour

Co-Founder & Brewer
Brew By Numbers"

Author:

Dalevp

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 65

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: 1/31/2018 6:15 PM

Notes: Boil Size: 7.00 gal
Post Boil Volume: 5.82 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.25 gal
Estimated OG: 1.067 SG
Measured FG: 1.012 SG
ABV: 7.2%
Estimated Color: 5 SRM
Estimated IBU: 63 IBUs
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Grain:
67.8% - 9lbs 8oz - Pale Ale Malt
14.3% - 2lbs - Thomas Fawcett Malted Oats
14.3% - 2lbs - Flaked Oats
3.6% - 8oz - Table Sugar *late boil addition*

Hops:
First Wort Hop - 0.75 oz CTZ [14.00 %] - 22 IBUs
Boil: 15min - 1 Whirlfloc Tablet + 1 tsp Wyeast Yeast Nutrient
Boil: 5min - 2.00 oz Mosaic [12.90 %]
Boil: 5min - 1.50 oz Chinook [12.00 %]
Boil: 5min - 1.00 oz CTZ [14.00 %]
20 Minute Whirlpool 185f - 1.75 oz Citra [12.70 %]
20 Minute Whirlpool 185f - 1.75 oz Mosaic [12.90 %]
20 Minute Whirlpool 185f - 1.25 oz Centennial [10.00 %]
20 Minute Whirlpool 185f - 1.00 oz CTZ [14.00 %]
Dry Hop: 5 days - 1.50 oz Chinook [12.00 %]
Dry Hop: 5 days - 1.50 oz Centennial [10.00 %]
Dry Hop: 5 days - 1.50 oz Citra [12.70 %]
Dry Hop: 5 days - 1.50 oz Mosaic [12.90 %]
Dry Hop: 5 days - 1.00 oz CTZ [14.00 %]
*Dry hops were split into two additions, half in primary during fermentation and half in a dry hop keg*

Yeast:
Wyeast 1318 - London Ale III - 1L Starter

Mash: Full volume BIAB
Sacch rest - 60 min @ 152.0 F

Misc: 45 seconds of pure O2. Cherry Hill, NJ Tap water. Mash pH 5.27, Water Profile 2:1 Chloride:Sulfate ( 132ppm Ca, 19ppm Mg, 7ppm Na, 147ppm Cl, 74ppm SO4). Some Lactic acid was used to lower the mash pH, your water profile may vary.

Notes: Fermentation temp was 64f for 5 days then bumped to 70f for another 5 days, on the 3rd day of active fermentation half of the dry hops were added directly to primary, the other half was added in a dry hop keg on the 11th day. Tapped 14 days from brewday.

Author:

Stvervaag

Boil Size: 23 Litres

Boil Time: 75

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/20/2017 7:33 PM

Notes:

Author:

Cookcc84

Boil Size: 3.5 Gallons

Boil Time: 30

Boil Gravity: 1.036

Efficiency: N/A

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/5/2017 3:29 PM

Notes:

Author:

The Green Man

Boil Size: 4 Litres

Boil Time: 90

Boil Gravity: 1.099

Efficiency: 76

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 30 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/7/2017 5:44 AM

Notes: This was a roller coaster ride! Wort boiled with 4 litres of water, plus a litre of Sparge runnings. Cooled down to below 79 C with cooled water and cooled in a bath for 30 minutes. Liquored back with 2 Litres of bottled water from the fridge to OG 1.064. Yeast pitched at 18C. Kept at 18C for three days then allowed to free rise. Ambient temps were up-to 30C over a five day period. Put back in the 18C cooler as I was scared of fusel production at these temps. One more week at 18C. Half way through the week gravity reading revealed 1.000! Crazy! Supposedly 99% attenuation! At bottling at the end of 2 weeks since pitching FG was 1.000. No change, so 8.43% alcohol.
1 week after bottling tasting revealed a creamy head with silky mouthfeel. Due to oats, I guess. No fusel taste but great citrusy ethers. Really can't tell that it was fermenting at 30C for a while! Very tasty and clean. Not clear, but that is due to the oats.
Successful and will get better with age, if I can avoid drinking all of my tiny batch...

Author:

Thomas Ryan Brewing Co

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 65

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: 5/6/2017 10:48 AM

Notes:

Author:

migueledls

Boil Size: 31 Litres

Boil Time: 60

Boil Gravity: 1.058

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: 4/3/2017 3:55 PM

Notes:

Author:

Planet Scott

Boil Size: 25 Gallons

Boil Time: 60

Boil Gravity: 1.044

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: 11/17/2016 1:43 PM

Notes:

Author:

Carey B

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 65

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: 6/14/2016 9:34 PM

Notes:

Author:

Coadinghaylor Creations

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/7/2016 5:38 PM

Notes:

Author:

mzuern

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 25

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: 2/9/2016 7:06 PM

Notes: London Ale 111

Irish Ale

Author:

matt371

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.096

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: priming sugar

Priming Amount: 3/4c

Creation Date: 7/28/2015 4:18 AM

Notes: As your 1st step...mix pumpkin & spices with 1qt 175 degree water removed from heat. Once mixed add the amylase enzyme. Stir well for at least one minute & set aside. Add to boil for last 10 Min.

Author:

Captain Suburbia

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/16/2015 2:58 AM

Notes:

Author:

sprussell

Boil Size: 4.75 Gallons

Boil Time: 60

Boil Gravity: 1.034

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: 6/15/2015 12:52 AM

Notes: 1SG: 1.460
2SG: 1.010 (4.73%)

Author:

Hepner

Boil Size: 45 Litres

Boil Time: 60

Boil Gravity: 1.06

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: 4/25/2015 9:29 AM

Notes:

Author:

Jessman52

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.102

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: Dextrose

Priming Amount: 3.5 oz

Creation Date: 10/30/2014 2:14 AM

Notes: “Maximus Grist”
Twelve Bells Brewing Société
Brewer: Jesse P. Sweetman
Beer Style: American Amber Ale (10B) *Fat Tire Clone Partial Mash
Yield - 5 gallons

Author:

LlewellynBrewHaus

Boil Size: 7 Gallons

Boil Time: 75

Boil Gravity: 1.043

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/21/2015 1:07 AM

Notes: my first attempt at a brown porter. grist designed to be malt forward with vienna added for head retention and victory added for biscuit and bread complexity. I cold steeped the chocolate malt in 32oz cold filter water to limit astringency. hop additions are definitely on the upper end for style but believe will balance nicely with complex grist.caoco powder added late in the boil to add a dark chocolate flavor