Homebrew Beer Recipes | Page 855 | Browse 310,000+ at Brewer's Friend

Author:

SirMontalbon

Boil Size: 6 Gallons

Boil Time: 30

Boil Gravity: 1.067

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/1/2015 3:59 PM

Notes: March 1, 2015:
Pitched 2.5 jars of 1056 slurry.
OG = 1.074
RO water

March 11, 2015
SG = 1.020
ABV = 7.1

March 19, 2015
Kegged and force carbd for Nate's visit, but was really sludgy and not ready at all. Took out of fridge, depressurized the keg, and let sit inside in the office

Author:

The ChickenWing

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/26/2017 2:25 PM

Notes:

Author:

RyDog

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 58 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/28/2015 2:54 AM

Notes:

Author:

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: Beet Sugar

Priming Amount: N/A

Creation Date: 3/23/2017 3:23 PM

Notes: Ratio of 2:2:3 with hops, currently experimenting with three combinations dry hoping in water. Fruit added at second dry hop to hopefully reduce oxidation.

Dry hop 1:
48H after pitch

Dry hop 2 and fruit:
Terminal "fg" for 5 days

Author:

FatsSchindee

Boil Size: 2.6 Gallons

Boil Time: 75

Boil Gravity: 1.056

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 60 ° F

Priming Method: Corn sugar

Priming Amount: N/A

Creation Date: 11/10/2015 3:58 PM

Notes: Can use altbier yeast (WLP 036) also, but Kölsch (Wyeast 2565 or WLP029) is more attenuative (or also a Belgian Abbey strain, or WLP 810 SF Lager). Could also add some oak cubes for a wood-aged version. Lager for 1-2 months.

No subcategory for this historical style, so I just entered under Düsseldorf Altbier, since this is a similar (but bigger and more complex - smoke and maybe slight sour) beer from Düsseldorf.

Vital Statistics:
OG: 1.074–1.110
FG: 1.015 – 1.030
IBUs: 30 - 40
SRM: 11 - 14
ABV: 9 - 10%
(Copied from Ozapft Is! Homebrew comp guidelines)

Author:

Kjeller 5

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 71

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: 5,5 sukker/l

Creation Date: 2/6/2016 1:32 PM

Notes: Kjøl ned vørter til 18 grader før pitching av gjær.

Author:

MattArneson

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.12

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/25/2017 9:33 PM

Notes:

Author:

Kjetil

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 54

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18.5 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/3/2016 11:50 AM

Notes: Mesket 10. nov 2016
Kokt 11. november 2016
OG=1.048
FG= 1.016

Første brygg som meskes med falsk bunn. Jeg hadde 3,5 kg malt og 12,5 liter vann. Ratio 3,5 / 1. Det ble en litt tjukk mesk, så neste gang vil jeg prøve enda mer vann. Jeg resirkulerte alt meskevannet en gang, og tappet deretter ut vørteren i diverse kjeler. Så tilsatte jeg 7 liter skyllevann på 78 grader. Men temperaturen ble ikke mer enn 70 ettersom kornet senket temperaturen. Lot kornet trekke i dette i 5-10 minutter før jeg tappet det ut. Neste gang vil jeg tappe ut i et gjæringskar så jeg slipper å åpne og stenge krana så mye. Det ga litt søling og dårligere avrenning på slutten. Jeg lot vørteren renne gjennom humlefilteret, for noe korn kom gjennom den falske bunnen.

Jeg tilsatte altså 12,5 + 7 liter vann, men da vørteren var tilbake i kjelen hadde bare ca 13 liter. Så 3,5 kg korn tok altså med seg ca 6,5 liter væske.

Rensing av kjelen for korn var også litt mer tungvindt enn ønskelig. Jeg mesket på 68 grader og tapte max 1 grad etter 60 minutter.

Jeg brukte litt gamle humler. Chinook-posen var åpnet for et år siden, og cascade-posen for tre (!) år siden.

Gjæring på 18-20 grader i to uker, deretter ca 22 grader i 2-3 dager, deretter 10 grader fram til flasking 8. desember. Siste uka var ventilen ned til kolben med gjær stengt. Flasking gikk greit, rørte forsiktig inn 6 gram sukker pr liter. Karbonerte på 20 grader fra 8. desember til

Author:

Herm brews

Boil Size: 3.38 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 2 oz

Creation Date: 11/4/2021 8:22 PM

Notes: On brew day, I decided to use yeast slurry from last batch of Herm’s Amber Ale. This slurry originated as White Labs 090 - San Diego Super Yeast, which should deliver a nice clean fermentation character. Using the yeast calculator on this site determined to use 0.125 +/- liter of slurry, which should be a strong pitch.

Author:

gadrael

Boil Size: 7.06 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/15/2014 2:37 AM

Notes:

Author:

Tollie Mitchell

Boil Size: 1.6 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/30/2017 1:01 PM

Notes:

Author:

Wemet

Boil Size: 6.25 Gallons

Boil Time: 30

Boil Gravity: 1.041

Efficiency: 63

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Forced

Priming Amount: 12psi

Creation Date: 3/15/2017 5:58 PM

Notes: Add the coffee beans 24 hours before kegging. Add gelatin while kegging.

Author:

GUY235

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: dextrose

Priming Amount: 1 cup

Creation Date: 11/19/2016 1:56 PM

Notes:

Author:

DanielK

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 65

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: 5/4/2016 10:52 PM

Notes: Tilsätt sockret vid 10 min kvar av koket
Jäs vid 20 grader i en vecka. Kyl ner till 13 grader och låt jästen sätta sig. Dumpa jästen eller för över ölen till sekundär och torrhumla 4-7 dagar

Author:

John F McGuire

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.069

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/17/2016 5:12 PM

Notes: Chocolate extract added during bottling.

Author:

Stevobrews10000

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 74

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: 4/13/2016 1:09 AM

Notes: 15g gypsum 10g cal chlor 10g epsom
Removed all hot break
7g brewbrite at whirpool for 10
Used hop spider 1st time
Hop bag in cube
Into fermenter 08-05-16

Author:

jgargs

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.122

Efficiency: 35

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: 10/29/2015 8:37 PM

Notes:

Author:

k_mcroberts@hotmail.com

Boil Size: 7.75 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.45

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/7/2015 3:39 AM

Notes: Total Water Volume Needed = 10.50 gal
Mash Water = 5.00 gal @ 164 Deg
Mash Temp = 152 for 60 minutes
Sparge Water = 5.50 gal @ 170 Deg
Sparge Sit Time = 15 minutes

Add the following to each 5 gallons of water:
Gypsum - 2 tsp
Calcium Chloride - 1/2 tsp

Pre-Boil Volume = 7.75 Gallons
Add 5 drops Fermcap-S at boil
Add Corn Sugar with 15 minutes left on the boil
Add Whirlfloc tablets 15 minutes left in boil

Filter hops by putting a 5 gallon paint strainer bag into the primary and pouring wort through the strainer before pitching yeast

Rehydrate US-05 prior to pitching
1) Warm the dry yeast to room temperature
2) In a sanitized container, prepare 1/2 cup of sterile water at 95-105°F
3) Sprinkle the dry yeast on top of the water, trying to avoid setting up large, dry clumps.
4) Let sit 15 minutes, then gently stir.
5) When the yeast has reconstituted, gently stir again to form a cream and let sit another 5 minutes.
6) Carefully and slowly, adjust the temperature of the yeast to within 15°F of the wort temperature.
7) Pitch the resultant cream into the fermentation vessel, ideally as soon as possible.

Author:

Highlands Corner

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/24/2015 3:17 AM

Notes: 1. Steeping @155F in ~10L water, rinse with 4L of >170F water

- Rye for 45min

- others for 30min

2. Boil, full 5.5 gallon to start

- add LME

- add bittering hops 5mins after boil is re-achieved

- add chiller and spoon to wort with 15 mins left

3. Flameout

- chill down to ~180F

- Add "Whirlpool hops"

- attempt to hold temp for 30-45 mins, while ideally stirring a bit

4. Chill

- all the way down

5. Transfer to fermenter, check volume and top-off as needed. Take OG. Aerate.

6. Pitch yeast... no f-ing starter.

7. Dry hop, as indicated... or some amount of days TBD.

Author:

rainingvodka

Boil Size: 7.5 Gallons

Boil Time: 95

Boil Gravity: 1.068

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 2.0

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/7/2015 9:30 PM

Notes: All Sugars added late in boil (after 80 minutes)

13.5 oz corn sugar-dextrose added to carboy (boiled five minutes first) directly after pitching

12 oz extra DME added to carboy (boiled five minutes first) directly after pitching

wort transferred to carboy via racking cane tube

Blow off tube used instead of bubbler as carboy was about to overflow . . .