Homebrew Beer Recipes | Page 967 | Browse 315,000+ at Brewer's Friend

Author:

Boil Size: 1.25 Gallons

Boil Time: 30

Boil Gravity: 1.05

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: 11/1/2016 4:51 AM

Notes: 0.25 galaxy @ 20min
0.25 mosaic @ 20min

0.25 galaxy @ 0min
0.25 mosaic @ 0 min
0.25 citra @ 0 min

Cool to 190
0.25 galaxy @ 30min
0.25 mosaic @ 30 min
0.25 citra @ 30 min

Cool to 170
0.25 galaxy @ 20min
0.25 mosaic @ 20 min
0.25 citra @ 20 min

Cool to 150
0.25 galaxy @ 10min
0.25 mosaic @ 10 min
0.25 citra @ 10 min

Dry hop 4 days:
1oz Citra

at 40min: add 0
at 37min.dropped temp to 170
at 35min: added to burner on low
at 30min: temp = 165, added 1st charge
at 20min: temp = 160, added 2nd
at 10min : temp = 155, added 3rd

Brewed on 1/22:
Bottled on 2/1:
addd 0.4oz corn sugar, 0.2 oz matrodextrin

2/7: drank first bottle
very well balanced
had good citra aroma
could taste all hop varieties

2/8: put 4 bottles in fridge

2:14 - good flavor

2:16 - flavor fallen off - mostly sweet and a little yeasty
2:19 - very little aroma - some flavor, not much.

Author:

Sawdust Brewery

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

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: 6/11/2022 4:58 PM

Notes:

Author:

BrewinHSYPA

Boil Size: 1.84 Gallons

Boil Time: 90

Boil Gravity: 1.067

Efficiency: 47

Mash Thickness: 1.25

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: 8/30/2021 11:26 PM

Notes:

Author:

Szkapi

Boil Size: 20 Litres

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 3.5

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: 2/16/2020 7:14 PM

Notes:

Author:

Andy142

Boil Size: 21.38 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: co2

Priming Amount: 14.98 psi

Creation Date: 6/21/2019 12:34 PM

Notes: Additives Note:
1. 2 oz. of peanut butter extract to 5 gallons @ kegging $2.00
2. 3 oz. of vanilla extract to 5 Gallons @kegging $2.00

Author:

DamWam

Boil Size: 12 Litres

Boil Time: 30

Boil Gravity: 14

Efficiency: 69

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 24 ° C

Priming Method: dextrose

Priming Amount: 68.9 g

Creation Date: 1/14/2019 11:11 AM

Notes: 03/12/2020
Zacieralem w ok. 3.5 l wody kranowki. Wyslodzilem ok. 2.5 l wody. Otrzymałem 4.5 l brzeczki o 9.3 P. Kolor mleka.
Otrzymalem prawie 11 l brzeczki o 15.1 P. Na powietrzylem blenderem i zadałem 6 łyżeczek drożdży. Temperatura 22C.

04/12/2020
9:00 drożdże się namnozyly i są na dnie. Brak bulkania.
18:00 brak bulkania, drożdży na dnie nie widać Otworzyłem pokrywę i zobaczyłem, że utworzyły piękną czapę piany. Czyli gdzieś jest nieszczelność i gaz nie wychodzi przez rurkę. Ten fermentor ma niewielki ubytek na rancie, więc pewnie uchodzi tamtędy.

Od soboty dogrzewałem piwo przy kaloryferze. Max. temp. jaką osiągnęło to 26 C.

8/12/2020
Wieczorem zmierzyłem ekstrakt. Wyszło 1.012, czyli 3.1 @ 21 st. C. Myślę, że w przypdaku już piwa nie można robić takich korekt temp. jak w przypadku brzeczki

10/12/2020
8:00 Dodałem 79 g Citry i 40 g Mosaica na zimno.
20:00 dodałem jeszcze 14 g mosaica.

11/12/2020
6:00 wystawiłem na balkon na CC. Temp 0-3 st. C

13/12/2020
23:00 zabutelkowalem 9.66 l piwa. Nagazowanie na 2.2.

Author:

Beer Tech - Norberto Pazos

Boil Size: 24 Litres

Boil Time: 75

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 2.8

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: 7/23/2018 12:08 PM

Notes:

Author:

DakotaBored

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: 1.5

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: 3/2/2018 5:13 PM

Notes:

Author:

Endre

Boil Size: 27 Litres

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 80

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 10 ° C

Priming Method: Force

Priming Amount: N/A

Creation Date: 11/7/2017 11:29 AM

Notes: Fermentation:
5 days at 10 deg C
10 days at 12 deg C
Coldcrash and rack to keg
Fine with gelatin
Larger at 3 deg C for minimum 6 weeks.
Serve at 8 deg C

Author:

Ale

Boil Size: 62 Litres

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/13/2017 8:47 PM

Notes: La chocolate hacerla polvo para sacar el aroma y color, agregar al final del mash para controlar el color.

hacer 2 starters de 2 litros.

3 er puesto SC 3/2017

Author:

john_foley@yahoo.com

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/19/2014 10:33 PM

Notes: Step by Step

Mill the grains and dough-in targeting a mash temperature of 152°F. Hold the mash at around 152°F for 90 minutes. Collect first runnings into boil kettle and begin heating. Sparge with 21 qt of 166°F water, collecting wort and adding to kettle until the pre-boil kettle volume is around 6.5 gallons. Take hydrometer reading.

The total wort boil time is 60 minutes. Add 3 lbs of Belgian Candi and the bittering hops with 25 minutes remaining in the boil. Add Irish moss and Maltodextrine with 15 minutes left in the boil. Add wort-chiller to the boil with 10 minutes left. Add aroma hops with 5 minutes left in the boil. Chill the wort to 70°F and aerate thoroughly. Pitch one package of Safale-05 into 6.5 gallon fermenting bucket and add airlock.

Ferment at 67°F until the yeast drops clear. At this temperature and with healthy yeast, fermentation should be complete in 10-14 days. Rack to a bottling bucket, add 5 oz. of priming sugar, and bottle. Target a carbonation level of 2.5 volumes.

++++++++++++++++++++++++++++++++++++++++++

In Brew Like A Monk, one of the brewers recommended mashing out and sparging no higher than 163. That way you purposely don't denature the enzymes and conversion continues until the boil starts. If you're mashing at 146, you're going for a highly fermentable, dry beer. "In that situation, 163 makes sense. I did it on my last batch. I achieved my best efficiency to date and fermentation went like gangbusters. This wasn't a huge beer (1.046 SG) and I nearly had a blowout with 5 gallons in a 6.5 gallon Ale Pail (the kreusen crept up the airlock but didn't quite go out the top)."

Author:

mfants53

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 80

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/28/2016 6:52 PM

Notes:

Author:

Werral

Boil Size: 52.8 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 82

Mash Thickness: 2.81

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: Forced Carbonation

Priming Amount: Keg with 11 PSI

Creation Date: 10/28/2016 2:13 AM

Notes: - Add the roasted barley near the end of the mash.

Author:

Stellenbosch

Boil Size: 32 Litres

Boil Time: 80

Boil Gravity: 1.048

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 14 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/8/2016 1:04 PM

Notes: Belgian Cara - 120EBC
Acidify sparge water to 5.4 (approx 1mL H3PO4)
10g of CaCl2 to the pot before boiling

dry hop for 5 days in the third day of primary.

Hop tea 50g at 60C for 60 min added with hops to the fermentor.

15g added to the mash as well (in addition) plus 20 g whirlpool at 60C

Author:

jfbtt@hotmail.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: Corn Sugar

Priming Amount: 3.9oz

Creation Date: 7/13/2016 1:31 AM

Notes: #18

Author:

verysmallrock

Boil Size: 5.2 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 76

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/1/2016 12:08 AM

Notes:

Author:

stephen.h.irving@gmail.com

Boil Size: 12 Gallons

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: keg

Priming Amount: N/A

Creation Date: 10/11/2015 1:22 AM

Notes: Chocolate Empirical Stout (BYO mag Oct 2015)

5 gal, all grain
OG: 1.060
FG: 1.016
IBU: 30
SRM: 45
ABV 6%
9 lbs 2 Row Pale Malt
1.25 lbs Briess Caramel Malt
1.25 lbs Crips Amber Malt
1.25 lbs Simpson Chocolate Malt
4.0 oz Cocoa Nibs (15 Minutes)
7 AAU Northern Brewer hop pellets (90 minutes) (1 oz/28 grams at 7% AA)

Yeast 1084 Irish Ale) or White Labs WLP 004 Irish Ale Yeast

Mash the grains at 154F with 16 quarts of hot water for 90 minutes. Run off and spare with water to collect 6 gallons of wort. Boil for 90 minutes, adding hops and cocoa nips at time indicated. Separate wort from the tub, cool to 65-70F, and pitch yeast (2L starter) Ferment 5-7 days, then rack to keg or bottle in usual manner.

Author:

Omegaice

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.082

Efficiency: 75

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: 3/31/2015 2:33 PM

Notes:

Author:

AdrianAsturAlvarez

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.15

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/18/2015 3:15 PM

Notes: 6lbs LME is a late addition (15min).

Author:

chrisscott

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 70 ° F

Priming Method: Bottle

Priming Amount: N/A

Creation Date: 7/11/2014 1:19 AM

Notes: Add Honey and black pepper w/5 mins left in boil.

Changes from original:
Hop schedule from http://www.themadfermentationist.com/2009/11/hoppy-french-saison.html
Fermenting warmer after initial pitch at 70 and keeping around there for a day then going up to ambient

Pulled off a bit less than a gallon and fermented w/T-58