Homebrew Beer Recipes | Page 1378 | Browse 310,000+ at Brewer's Friend

Author:

Klassy66

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.5

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: 4/20/2016 12:22 AM

Notes:

Author:

Williamchjacobs

Boil Size: 17 Litres

Boil Time: 60

Boil Gravity: 7.2

Efficiency: 60

Mash Thickness: 3.65

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/31/2022 10:23 PM

Notes: Einmaischen: 38°C für 30 min.
1 Rast: 52°C für 10 min.
Decoction: 2 liter für 15 min. @ 66°C & 20 min @ 100°C.
2 Rast: 62°C für 60 min.
3 Rast: 70°C für 20 min.
Abmaischen: 76° C

Author:

Wolf Pack Brewing

Boil Size: 37.95 Litres

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 3.52 bar

Creation Date: 10/31/2020 8:22 PM

Notes:

Author:

gozer

Boil Size: 26 Litres

Boil Time: 30

Boil Gravity: 12.3

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/9/2019 4:52 PM

Notes: - 16A - Sweet Stout
- 1st batch was wyeast 1318 but S-04 would be just as good
- came out great, nice dark chocolate character; easy drinker; not too sweet

Author:

CharlieA

Boil Size: 4.5 Gallons

Boil Time: 65

Boil Gravity: 1.041

Efficiency: 68

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/19/2018 3:27 PM

Notes:

Author:

SonnyK85

Boil Size: 7.75 Gallons

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 10/29/2017 2:40 AM

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 WLP002 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: 4.2 gallons for 1.4 lb/qt ratio.

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

pH: __________

2. STRIKE WATER: 165F.
3. Add Grains @ 164F.
4. Allow Temperature to fall to 154F prior to closing lid.
5. Check Mash pH ~15 minutes into Mash.

pH: __________

6. Total Mash Time: 60 minutes

FINAL MASH TEMP: __________F
FINAL MASH pH: __________

7. Add 1.5gal of Boiling Water at the end of Mash and stir into solution
8. 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: 1.043) + pH
** NOTE: Make sure to adjust for TEMPERATURE **

PRE-BOIL GRAVITY: __________ @ __________F

2. Adjust Gravity to Goal (1.043)

Adjusted Gravity: __________ (__________ @ __________ F)

PRE-BOIL pH: __________

3. Adjust Pre-Boil pH to: ~5.4 (+/- 0.1)

Final pH measurement: __________
Lactic Acid addition: __________ mL

4. Boil for 90 minutes (goal OG: 1.056)
5. Add Kent Golding Hops @ 60 minutes.
6. Add 1 crushed Whirlfloc tablet @ 5 minutes.
7. Chill wort to ~70F after completion of Boil
8. Auto-siphon wort from Kettle into Mash Cooler with fine mesh bag attached (at the end of auto-siphon)
9. Gravity feed 5.25gal (5gal mark) of wort from Mash Cooler into Catalyst Fermenter
10. Allow Ranco/Chest Freezer to adjust wort temperature to goal starting temp

ORIGINAL GRAVITY: ______________ (goal: 1.056)

** FERMENTATION **

1. Goal Starting Temp: 68F
2. Once signs of Fermentation begin to slow, increase temp by 1F/24hr until 72F. Leave at 72F for the duration of Fermentation
3. Allow yeast to flocculate and beer to clear prior to bottling.

** PRIMING **

"carbonate to approximately 2.4 volumes CO2"

Author:

Natalyia

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 13.3

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/5/2017 6:56 PM

Notes:

Author:

Bottom Shelf Brewery

Boil Size: 38 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 93

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/9/2017 12:54 PM

Notes: - Dry Hop in Kegs

- Extra Run of in 5L increments. Small pots.

Water Amount Total:57 + 2.5l Starter
Mash: 19.5
Sparge: 38

Boiled at 6 inches from top of pot. Had 5 litres of extra wort added to the fermentor when aerated

Author:

RockHopper

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 78

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: 11/12/2016 1:39 PM

Notes:

Author:

lordy

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 35

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: 11/2/2016 1:51 AM

Notes: 1 tbsp of Irish Moss in last 15 minutes of boil.

Author:

gage

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 90

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: 6/22/2012 1:29 AM

Notes: start fermenation @70F for a few days then slowly up to 85F until finished

Author:

FMJosh1083

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 73

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/24/2016 10:14 PM

Notes:

Author:

Treetop Brewer

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.089

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/13/2016 7:46 PM

Notes:

Author:

TravelDog

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

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: 1/16/2016 3:54 PM

Notes:

Author:

tisbury brewer

Boil Size: 2015.5 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 90

Mash Thickness: 3.82

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/21/2015 4:48 PM

Notes: This is the same as the White Porter except that the malt ratio is 20% Pale (Highly Diastatic or Pale with diastase additiion), 20% Amber & 60% Brown Malt. The Amber Malt (if English) has hardly any diastatic value and I would, therefore, suggest using Belgian diastatic malt in this instance).

Author:

Bakke Brygg

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 72

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: 6/22/2015 12:06 PM

Notes: Pitchet gjær på 17 grader.

Author:

edonald774

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 9.5

Efficiency: 53

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/6/2015 10:53 AM

Notes:

Author:

octopussy

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 76

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/24/2015 9:42 PM

Notes: sour wort
sour dried cherries

Author:

Miko

Boil Size: 15 Litres

Boil Time: 75

Boil Gravity: 11.5

Efficiency: 77

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/13/2015 12:25 PM

Notes:

Author:

Vicarious Cynic

Boil Size: 15 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 75

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: 10/25/2013 3:03 AM

Notes: Recipe wont let me save the amount of the other ingredients.
Thinking 5 Lbs of roast pumpkin in the mash for 70.

Malts for the original brew had 6% of brown and 5% of Chocolate. This looked too dark.
For next time reduced these to 4.5% and 3.5%