Homebrew Beer Recipes | Page 579 | Browse 315,000+ at Brewer's Friend

Author:

mbergins

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

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: 3/19/2014 1:41 PM

Notes:

Author:

Frosty Weasel

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.139

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/29/2014 9:36 PM

Notes: Clone of Black Market Aftermath Pale Ale

Steep grains in 1 gallon of water at 155ºF for 30 minutes. Rinse grains and remove.

Add 1.5 gallons of water plus the liquid and dry malt extracts and bring to a boil.

While boiling, add the hops per the hopping schedule.

Add Irish moss after 45 minutes of boiling.

Add the wort to two gallons of cold water in primary fermenter and top off with cold water to make five gallons.

Cool the wort to 75ºF and pitch your yeast. Allow the beer to cool to 68ºF. Ferment in primary for 5 days, then move to secondary for 8 days.

Prime, bottle and condition in bottle for at least two weeks.

Author:

Boil Size: 2 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/25/2018 6:12 AM

Notes: cold steep dark malts for 24 hours

Steep 7 grams of cacao nibs, and 14 grams of bakers /bittersweet chocolate for 15 minutes during whirlpool. As well as 5 jetpuffed marshmallows + cold steeped grain water

After fermenting, soak 21 grams of cacao nibs, in (preferably marshmallow ) vodka for 3 or 4 days and add along with 1 to 1.5 tsp of vanilla extract

Author:

dkcollier@yahoo.com

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 66 ° F

Priming Method:

Priming Amount: N/A

Creation Date: 5/12/2015 4:17 PM

Notes: ♦ BREW DATES: 05.15.15
Date: Brew Day • 05.15.15
15 min sparge 1.030
30 min sparge 1.038
45 min sparge 1.046
60 min sparge 1.048
Gravity End of Sparge • 1.048
Gravity End of Boil (OG) • 1.068
Date: Pitch Yeast • 05.16.15
Date: Cold Crash • 05.27.15 ◄
Gravity (FG) • 1.016 Actual
Date: Keg Day • 06.05.15 Projected
Drafted Who’s House • Dan's

♦ SESSION NOTES:
Mistake: Had the main breaker panel replaced 05.27.15 caused fermentor to warm by 10°. When cilling again it sucked up the sanitizer from the airlock jaw. Can't tell the difference.

♦ STANDARD BREWING NOTES:
Create 8 gallons sparge water. ☼ Bring to 154° strike temperature. ♦ Add tablespoon 5.2 pH balancer. ♦ Prime pump. Push water through hose.
Add grain – Sparge at 153° for 60 minutes (Minimum 60)
(One gallon loss during sparge process)
☼ Water burn rate: 1 gallon per hour.
Drain GRAIN from kettle. Adjust water height of (7 gallons)
♦ Boil clean water for end of boil session adjustment
Mash Option dark beers – Add x tablespoon Calcium Carbonate
60 minutes – Add tablespoon 5.2 pH balancer
60 minutes – Add 2 drops Fermcap
60 minutes – Add 5 tablespoon Gypsum for IPA (Optional)
15 minutes – Add Immersion chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient

FERMENTOR:
♦ Check to see if nozzle is pointed upwards

♦ KEGGING NOTES:
Purge oxygen with CO2. Chill keg 24 hours before force carbonation. Force Carbonation Calculator: 20 psi 4 days Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales

♥ DRINKABILITY: What did you like about it. Sample Date:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Page 129 by Jamil Zainasheff and John Palmer
Pitch 2 Irish Ale Yeast WLP004

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
COST OF MATERIAL:
Product Unit Price Quantity Total
Abbey Ale Yeast $ 6.00 2 $ 12.00
East Kent Goldings 8 oz $ 11.00 1 $ 11.00
UK Pale Ale Malt 1 lb $ 1.40 11.25 $ 15.75
C 40 Malt 1 lb $ 1.40 0.33 $ 0.46
C 120 Malt 1 lb $ 1.40 0.33 $ 0.46
Roasted Barley Organic 1 lb $ 1.50 0.33 $ 0.50
Subtotal $ 40.17
Phantom Ales Powered by SalesVu
www.SalesVu.com

Author:

dalex299

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.038

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: 7/1/2016 4:21 PM

Notes: the Malt Extract is - Gold Malt Extract Syrup - Maillard Malts
As seen here:
http://www.midwestsupplies.com/gold-malt-extract-syrup-maillard-malts.html

***NOTE:
Although Click and Brew may not find the Abbaye yeast from Homebrew supply, feel free to use your favorite Belgian style yeast.

***Note
Nottingham Yeast specifies to not use Wort, distilled, or reverse osmosis water for hydration. Only clean, sterilized boiled water.
Nottingham Yeast specifies to at-temperate in intervals of 5° Celsius (41° Fahrenheit) before adding to wort. Shocking the yeast will risk petite mutation leading to long term or incomplete fermentation and possible formation of off flavors.

Quick Instructions:
1) Steep crushed grains for 10-30 minutes at 155°F
2) Add Malt Extract whil Pot if off the burner
3) Bring to boil - ADD 1.0 oz Northern Brewer bittering hops (60 Minutes)
4) Add 1 oz Saaz flavor hops for last 2-5 minutes.
5) Cool and add Yeast
6) Ferment and package (2 Stage fermentation is Recommended)

Author:

Phillip Davis

Boil Size: 14.5 Gallons

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/4/2016 3:09 AM

Notes: used about 7.5-8.5 gallons of RO for mash/dough in and hit a ph of 5.00 (corrected at 5.30) and didn't add the salts until 60 minutes in. 2 tsp's of calcium carbonate, 1 tsp of gypsum, 1 tsp of epsom salt and 1 tsp of baking soda. after rechecking the ph, or about the time I added the additional 3.5-2.5 gallons of RO water to the mash (boiled and blended), the ph went up to 5.3 (5.6 corrected). Of course, the rest of the sparge water came from filtered tap water with 1/4 tab of campden tab added and lactic acid until I got the 6 gallons of water down to <6 ph for sparge at 165-175 F. I also boiled up an additional 2+ gallons of RO water and blended to the wort during mash to gently get to the mash temp for a total of 18+ gallons for the wort. I also did the boiling the wort thing as always do to bring up the mash out temp. I try not to heat it up on the burner so that I don't scorch the grain bed, so I blend like a turbid mash.

Author:

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/18/2015 11:59 AM

Notes:

Author:

bhive01

Boil Size: 7.05 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 58 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/2/2021 3:08 PM

Notes: https://web.brewfather.app/share/MA3URjvztDpbHX

15 psi at 14-15°C (~58°F) with 34/70

Changing to dark munich and Tett from light munich and Saaz because of what's on hand.

Author:

Back Porch Brewing Company

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/1/2018 7:07 AM

Notes:

Author:

bmburkett25@gmail.com

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/29/2017 11:20 PM

Notes:

Author:

axldyb

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/1/2017 4:37 PM

Notes:

Author:

GUY235

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: dextrose

Priming Amount: 1 cup

Creation Date: 1/9/2016 4:21 PM

Notes:

Author:

schram brothers

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/22/2015 9:45 PM

Notes: 8 oz cocoa nibs
1.5# target raspberry, blackberry, blueberry frozen - thaw two hours
9 days secondary

Author:

Happenstance Brewing Company

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.067

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 69 ° F

Priming Method: Corn sugar

Priming Amount: 3.0oz, 21 days

Creation Date: 10/17/2013 7:59 PM

Notes: "Dionysus /daɪ.əˈnaɪsəs/ (Ancient Greek: Διόνυσος, Dionysos) was the god of the grape harvest, winemaking and wine, of ritual madness and ecstasy in Greek mythology. "

Sacch rest at 152F for 75 min. The rice hulls will provide the structure for the bed that you need to get the goodness washed into the kettle. Boil. Kill the flame, add the 0 min hops, stir, cover and let stand for 60 minutes. Aerate, pitch and set to 69F for 10 to 14 days. Cold crash for 2 days to 37F and then bring back to 69F for dry hopping. 3 day dry hop. Bottle and condition for 21 days at 69F.

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.095

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: 10/26/2015 1:02 AM

Notes:

Author:

Frankton Harbour

Boil Size: 58 Litres

Boil Time: 90

Boil Gravity: 1.041

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: 5/13/2015 10:37 AM

Notes: Wyeast 1272 American Ale II - I used WLP051 instead

Author:

Steven.bofferding@gmail.com

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 72

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/19/2015 1:52 AM

Notes: 1st Place - 13th Korean Homebrew Competition

Author:

jgt

Boil Size: 23 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 82

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/18/2014 5:17 PM

Notes: 2.3 oz lemon zest, .7 oz lime zest, 2 oz orange peel, ground corriander
Balanced water profile.

Author:

ToxicBrews

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 64

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/21/2014 10:29 PM

Notes:

Author:

futur3h4wk

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: 68 ° F

Priming Method: Corn Sugar

Priming Amount: 5 oz

Creation Date: 12/18/2013 2:29 AM

Notes: