Homebrew Beer Recipes | Page 1684 | Browse 310,000+ at Brewer's Friend

Author:

monoclebrewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2018 6:40 PM

Notes: Add dry hops after initial fermentation has died down (after 3 days or so). Dry hop 7 days then cold crash/keg.

Author:

Wolf Pack Brewing

Boil Size: 60.4 Litres

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 72

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: co2

Priming Amount: 0.69 bar

Creation Date: 3/21/2022 6:36 AM

Notes: https://shop.theelectricbrewery.com/pages/blonde-ale-premium-lager

NOTES / PROCESS
Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine / chloramine (if required).
Water treated with brewing salts to our Balanced flavour profile: Ca=50, Mg=10, Na=16, Cl=70, SO4=70. (Hit minimums on Ca and Mg, keep the Cl:SO4 ratio low and equal. Do not favour flavour / maltiness or bitterness / dryness. For balanced beers.). For more information on how to adjust your water, refer to our step by step Water Adjustment guide.
1.5 qt/lb mash thickness.
Electric Brewery Heating Element Assembly
BUY NOWSingle infusion mash at 149F for 120-180 mins. (A very long low temperature mash helps dry out the beer).
Raise to 168F mashout temperature and hold for 10 mins.
~90 min fly sparge with ~5.6-5.8 pH water (measured at mash temperature). Collect 14.9 gallons.
Boil for 90 minutes, adding Whirlfloc and hops per schedule. Lid on at flameout, start chilling immediately.
Cool the wort quickly to 68F if making the Blonde Ale or 50F if making the Premium Lager (we use a one-pass convoluted counterflow chiller to quickly lock in hop flavour and aroma) and transfer to fermenter.
Aerate or oxygenate the chilled wort to a level of 8-10 ppm dissolved oxygen if making the Blonde Ale or 14 ppm if making the Premium Lager. For more information refer to our Aerating / Oxygenating Wort guide.
Pitch yeast and ferment at 68F if making the Blonde Ale or 50F if making the Premium Lager (wort temperature). We use modified stainless fermenting buckets in wine fridges.
Ferment until approximately 5 points from final gravity and then raise the temperature to 70-72F until finished. In our case we simply turn off the fermenting fridges and allow the beer to naturally rise to room temperature. Assume fermentation is done if the gravity does not change over ~3 days.
Rack to a brite tank (we use 5 gallon glass carboys) that has been purged with CO2 to avoid oxygen pickup, add 1 tsp of unflavoured gelatin dissolved in a cup of hot distilled water per 5 gallons of beer, and allow to clear for 2-3 days.
Package as you would normally. We rack to kegs that have first been purged with CO2 and then chill to near freezing while carbonating at the same time in a 6-keg conditioning fridge. After ~1-2 weeks at serving pressure the kegs will be carbonated and ready to serve. In a hurry? Feel free to raise the CO2 pressure temporarily to 30-40 PSI to carbonate fast over a 24 period, and then turn back down to serving pressure.
Carbonate this beer to around 2.5 volumes of CO2.
The Blonde Ale will improve greatly if conditioned just above freezing for 4 weeks before serving (6-8 weeks is recommended for the Premium Lager). Avoid keeping the beer unrefrigerated for extended periods. It will remain clean and crisp for months if kept near freezing.

Author:

dbul

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 17 ° C

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 2/13/2022 10:17 AM

Notes: Trying out a simple recipe, pretty close to a SMASH but with added wheat to try get better head retention and added belgium candy sugar for increased AVB% and some color.

Author:

Benman

Boil Size: 3.54 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/21/2021 2:19 AM

Notes: Big Book page 93
fermentation @ 62F

Author:

James Arcano

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 4.6 oz

Creation Date: 8/28/2021 6:18 PM

Notes:

Author:

MemeticRick

Boil Size: 4.5 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/17/2021 5:25 PM

Notes: My partial mash method:
1) Put crushed grain in a sack through the mash temp schedule
until the desired preboil/pre-DME OG reading is met.
2) Place grain bag in a large colander over the kettle and raise wort temp. Two washes with 165 deg wort (usually adds 1% Brix or so) and a final wash of 165 deg water.
3) Raise temp of diluted wort to at least 180 deg. Add DME, if any.
4) Fill partial kettle the rest of the way and boil.

Lagering schedule:
1) Cool wort as normal but do not immediately pitch yeast. Cool in lagering fridge 4-6 hours towards target 50 deg F.
2) Rack a gallon or so of wort, pitch yeast and splash back in to aerate a bit more.
3) Ferment for 2 weeks at 50 deg F.
4) Unplug the fridge for 3 days for a diacetyl rest.
5) Transfer to secondary fermenter and start dropping the fridge temp from ~65 to 34-48 def range in steps of 4-5 deg per day. Lager as long as you want, minimum additional 2 weeks.

Author:

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/9/2020 5:03 PM

Notes:

Author:

caribbeanbrewing

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

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: 4/28/2020 4:38 PM

Notes:

Author:

daftturk

Boil Size: 37 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/15/2020 12:05 PM

Notes:

Author:

Anthony G Milner

Boil Size: 28.5 Litres

Boil Time: 30

Boil Gravity: 1.043

Efficiency: 71

Mash Thickness: 3.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/21/2018 4:37 PM

Notes:

Author:

glennski

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/13/2014 9:04 PM

Notes:

Author:

mingo jct

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/4/2016 5:18 PM

Notes: fermented on some of the trub-left behind 1 qt
Added 3 qt boiled then cooled watter to bring up volume to 5.25 gal.
Used plastic bucket with lid on loose, no airlock.

Author:

nkgarfield

Boil Size: 6.95 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 80

Mash Thickness: 1.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/18/2016 6:09 PM

Notes:

Author:

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 10.9

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/11/2016 1:51 PM

Notes: Next time decrease amount of Elderflower to 50%.

Author:

snoochkart

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.098

Efficiency: 70

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: 3/1/2016 12:44 AM

Notes: 12-16 oz pecans. Roast at 350 degrees for 8 mins, or until aromatics are released. Grind coarse and add to mash

Author:

Timox

Boil Size: 19 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 71

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/4/2016 8:36 AM

Notes: 8,5 L 78C mäskivesi
0 69
15 69
30 69
45 68
60 67.5
75 67
90 66
Huuhteluvettä 80 C 14 L
OG 1.054
FG 1.016

Author:

Larsen

Boil Size: 175 Litres

Boil Time: 60

Boil Gravity: 12.5

Efficiency: 85

Mash Thickness: 2.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/7/2015 6:11 AM

Notes:

Author:

Boil Size: 8.75 Gallons

Boil Time: 60

Boil Gravity: 1.043

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: 1/31/2015 5:45 PM

Notes:

Author:

Bazlow

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 75

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: 1/24/2015 12:42 AM

Notes: Put grains in a BIAB bag. Add to 5 gallons of water at 150 degrees and let sit for 15 minutes. Dunk bag up and down 10 times, letting drain for a minute each time.

Now add extract and bring to a boil. Add hops according to schedule.