Homebrew Beer Recipes | Page 958 | Browse 310,000+ at Brewer's Friend

Author:

duncans

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/13/2015 9:18 PM

Notes: Inspired by -
https://byo.com/hops/item/853-hop-to-style

Author:

GDaddy

Boil Size: 12.91 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: 1.75

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: 1/22/2023 5:58 AM

Notes:

Author:

nfacciola

Boil Size: 7.6 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 71

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/16/2022 3:35 AM

Notes:

Author:

Vincent M

Boil Size: 160 Litres

Boil Time: 60

Boil Gravity: 1.006

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: 10/13/2017 3:05 PM

Notes:

Author:

BigDaddy84

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 75

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/9/2017 10:47 AM

Notes:

Author:

Ale

Boil Size: 52 Litres

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 73

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/13/2017 7:35 PM

Notes: Sembrar a 13 grados, dejar subia a 17-18

Fermentar a 17 durante 3 días, a partir del 4 to liberar hasta atenuación, despues dejar 2 o 3 días mas para diacetilo, pasar a frio y carbonatar por separado a 3 vol co2

La chocolate hacerla en la moledora de cafe para extraer el color, no hacer mash, agregar en el recirculado para el color.

Author:

BrewerJim

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/5/2015 3:21 PM

Notes:

Author:

BrewmasterD

Boil Size: 12.4 Gallons

Boil Time: 60

Boil Gravity: 1.053

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: 3/9/2015 4:04 PM

Notes: -(2) yeast starters required for 10-gallon batch.
-Add lactose during last 15 minutes of boil.
-Want Root Beer? After 7 days, rack to secondary over root beer extract solution.

Author:

Uros

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/22/2015 2:58 PM

Notes: Ferment 7 days at 20C.
Bottle with 7g/l of table sugar.
Leave at 5C for 20 days.

Author:

Guido

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 65

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: cane sugar

Priming Amount: 3/4 c

Creation Date: 8/5/2014 12:39 AM

Notes: Pasteurize raspberries (170 def F for 15 min)

Brewed: 24 Aug 14
O.G.: 1.042
Secondary: 31 Aug 14
F.G.: 1.02
Bottled: 8 Sep 14
Consumed: 6 Oct 14

Author:

Reeder

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 72

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/11/2015 1:31 AM

Notes: 2nd Place Homebros Specialty Ale.

Toast flaked oats in oven night before brew day.

Mash Schedule

Strike grains with 4.8 gal of water at 164.5 °F.
Mash at 152 °F for 60 min.
Vorlauf and lauter 2.92 gal in your first runnings.
Add 3.33 gal of sparge water at 168 °F.
Vorlauf and lauter 3.33 gal in your second runnings.
Your combined runnings should be 6.25 gal.

Author:

Null Paradigm

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: 1

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: 12/20/2013 3:13 AM

Notes: Duvel clone

This recipe requires a temperature controlled fermentation environment as the process ramps and cools the ambient during the fermentation cycle.

Cycle is:
Fermentation - 2 weeks
Lager - 2 weeks
Bottle carb - 2 weeks
Cold cellar - 6 weeks

Set aside 8oz of sugar in the recipe for the dosage, use explained below.

Use a soft water profile.

Primary - Initial
Start at 68F and after lag phase hold for 2 days then ramp temperature 2 deg/day to 78F. This first phase of fermentation should take about a week.

Primary - Dosage
Reduce temp to 72F and add the dosage(1gram yeast nutrient + 8-12oz sugar dissolved in 160 deg water and held at temp for 15 min) to primary. This will start an additional fermentation and keep in primary for additional week. Total primary fermentation time should be around 2 weeks. Adding the dosage will dry out the beer which will get the yeast to an 88-90% attenuation which is important for the style. The recipe has the dosage included the fermetables for total OG value calculation.

Lager
Rack to secondary if desired. Lager at 48F moving to 34F for 2 weeks.

Bottle
Use bottles rated for 4 - 4.5 volumes of CO2. Prime for this CO2 level.

Add 1 packet of dry champagne yeast(or other yeast with a neutral profile) proofed for 30 minutes to batch along with priming sugar for bottling.

Hold at 75F for 2 weeks for carbonation.
Cellar cold for additional 4-6 weeks to mature.

Author:

ScoundrelBrau

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/20/2016 11:41 PM

Notes:

Author:

TBC

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 63 ° F

Priming Method: Turbinado sugar

Priming Amount: 1.5oz

Creation Date: 12/29/2016 1:48 AM

Notes:

Author:

erranceloup

Boil Size: 4.31 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/19/2014 8:17 AM

Notes:

Author:

social_misfit

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/30/2014 5:09 PM

Notes:

Author:

Sage

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/16/2017 3:25 PM

Notes: Add in the Roasted Barley and Chocolate later in the mash to prevent the mash pH going to low. Grind it a bit finer (espresso grind fine) and then mix it in at the 90 minute mark when starting the mash out.

Pull 9 shots of espresso and dump it into the wort in the fermenter before pitching the yeast.

Don't rack onto coffee beans or grind, this might pull too much acidity from the bean over time creating an astringent coffee taste.

Author:

ghohn

Boil Size: 38 Litres

Boil Time: N/A

Boil Gravity: 1.016

Efficiency: 80

Mash Thickness: 8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 37 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/13/2018 3:34 AM

Notes: Current awesome example has 5.6 mash ph and no extra in boil.

1.032 @ 66c mash was really good
other riff is lowered OG and higher FG (71c mash)
also, 2.5g or 5.g per keg of gypsum

VERY close to perfect for such a small beer

v4? Overshot gravity with lower eff settings (1.029 w/ malto). Lowering base grain from 3kg to 2.5kg. Wort tastes great at 74c mash for 45 mins and had good efficiency too. Backing down flaked barley to .25kg as it's a little husky/grainy early on. Very good three days in. Riff upon riff eliminate 2.5g gypsum in favor of extra CaCL in mash (high chloride in favor of high sulfate)

V5 - Backed down the initial salting 3g & 3g in mash. Backed down flaked from 15 to 7.5% is perfect. Smooth all the way around. Love the keg additions of salt and maltodextrine. Mosaic is clutch. More impressionable than centennial. A 1/2 mosiac / 1/2 simcoe DH sounds great. To take this from hazy IPA territory to slightly more bitey session IPA it needs some boiled hops somewhere.

V6 = salting is perfect both mash and keg wise. Gonna bring down the mash temp slightly to 76c. Voss is great. Bringing down base grain to 1.5kg

V7 = 1.018 is great with 79c 30 minute mash. 2g of table salt per keg is undetectable taste wise but helps with mouth feel. 33c is the max ferment I can muster. Fermentation was done in 12 hours. 60 hours ferment time total. Keg hopped then in the fridge. awesome.

-------------
V2 Fermented at 35c. Keg hopped at 24 hours w/ dry Voss. Fast. Sweet on the nose. Fruity pebbles. Surprisingly dense body for 3.3%. Voss orange is strong. Maybe Voss + another kveik for 10 gallon. .5 oz for hops that accenuate bitterness1 oz for voss

V3 - Subbed in Vienna. Tried Ebbegarden. Lacks voss creamsicle (That's a positive). Centennial is my hop. Went with 2oz FWH but.
Could pull back to 1oz FWH. Full bodied enough. Maybe pull back boil gypsum to 5g? ** This is reviewing a 4 day beer **

V4 - Could pull back to 3.5kg Vienna for even more sessionability + 5g gypsum?

V5 - 8g gypsum in the boil is fine. Prefer Ebbegarden for less oranges esters than voss. Somewhere between 1 and 2 oz for FWH. Back down fermentation down to 30c because I can and pick up smokeyness from high DH temp depending on the day. Will try Ebbegarden vs Framgarden.

V6 - Heat stick sharted out so beer wasn't exactly boiled. Vienna -> MO in this beer. 8g gypsum in the boil is fine. Framgarden is legit. 1.25-1.5 oz FWH is nice too. 67-69c is a nice mash temp. Reducing baking soda by 50% (in glass with some lactic really pulls out the fruityness and sharpens up the body). Next time half XYZ (voss, ebb, fram) and half Olso. Going to try a little dextrose with the high mash to retain body but crisp up the ass end. 1.034 w/ grain conditioning

V7 - 5g gyp, 2.5g of baking soda in the boil. 3oz of DH in the keg. 68-69c mash. From fresh dry Voss, 18 hours DH and 48 hours into fridge!

V8. Going to try and mash slightly lower: 69c. Errored and added 500g of crystal. Is this a good thing? Would like to finish at 1.006ish. Battling between .5 oz and 1oz FWH. What I'm drinking now at 1 oz is pretty awesome (voss? framgarden? not ebbegarden?). With some age, 5oz is the right call. Love the 500g of crystal. Oslo worked out well with some time.

V9: Going .5 oz. 500g of crystal. Oslo/Lutra vs Framgarden. Salting is perfect, body good. DH 18 hours in .

V10: with maltodextrine, extra crystal and flaked barley, need to mash at 66 to get slightly better attenuation. Otherwise, getting VERY close to perfect!

Author:

PimlicoRoad

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 72

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: 4/25/2014 5:55 PM

Notes: Dry hopping 1-2 oz of cascade in secondary.

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 58 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/19/2014 12:50 AM

Notes: