Homebrew Beer Recipes | Page 869 | Browse 310,000+ at Brewer's Friend

Author:

klatecki

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 16.1

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/13/2016 12:30 PM

Notes:

Author:

bhive01

Boil Size: 7.06 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 80

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/28/2021 11:53 AM

Notes:

Author:

Jason Cox

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/28/2017 9:32 PM

Notes: Heat 3.5 gals. of water to 170° F, pour grains into steeping bag and add to water for 15 minutes.

Remove grains and add malt extract and 1 oz. of Cascade hops.

When wort begins to boil, add another 1 oz. of Cascade hops.

Boil 55 minutes and add Willamette and East Kent Goldings hops.
Boil 5 more minutes.

Total boil is 60 minutes.

Cool wort and transfer to fermenter. Top off to 5 gals. Add yeast and ferment 10 to 14 days. Bottle or transfer to secondary when fermentation is complete. Prime with corn sugar. Drink and enjoy in moderation!

Author:

MrZuckerkorn

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 72

Mash Thickness: 1.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/6/2016 8:49 PM

Notes: 15 minute whirlpool before cooling

Author:

Rice Island Brewery

Boil Size: 12 Litres

Boil Time: 80

Boil Gravity: 10.5

Efficiency: 63

Mash Thickness: 4.6

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/7/2016 4:30 PM

Notes:

Author:

Bassline Brewers

Boil Size: 19.5 Gallons

Boil Time: 75

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/18/2015 5:29 AM

Notes: Made a starter the NEW way. 3500ml of filtered water with 1# DME and it made a rocking huge amount of yeast. Made it a week before and cold crashed for 3-4 days to pack it. Poured off and onto the counter that morning.

Strike temp was 138 but had been off heat for a few minutes and stabilized there - disc was not hotter than liquid. Lost 7 degrees. 20 min at 131. Brewers' Friend strike temp calculator was close but said we'd hit 129 instead.

First decoction pulled and brought to 153 for 15 min then boiled for 15 min. Added back in slowlyyyyy to bring it to 153. Held for an hour then tried to mash out. Mash stuck badly and we stirred and scraped and piddled for a half hour before calling it - NO mash out. Started sparge. First runnings at 95!

Collected 17.5g. after a 2 hour sparge at least! Preboil gravity 1.049. Boiled 75 minutes and cooled and pitched without incident.

Fermented for 4 days and the FG was 1.012 so we bottled about 3g and cold crashed the rest. Added enough white table sugar dissolved in ~1/2c. boiling water (simple syrup) to get to 3.9 volumes as stated in the Brewer's Friend Calculator. Left bottles at room temp for 2 weeks. Tried one - carbonation a bit aggressive, but fine - tasted fantastic!

After 2 full weeks of cold-crashing, FG at 1.010. Kegged the rest.
Very good wheat beer! The kegged stuff is very good, the bottled is excellent. The kegged is still not clear 5 weeks from brew day but clearing. The bottled is significantly over-carbonated. Three months out and the kegged Crystal Hefe has fallen Very clear and is fantastic.

Author:

Wayne

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.076

Efficiency: 75

Mash Thickness: 1.5

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: 7/30/2015 1:45 PM

Notes:

Author:

cowhide

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.75

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/2/2015 6:34 PM

Notes:

Author:

Adam Zygmański

Boil Size: 9 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: Corn Sugar

Priming Amount: 140 g

Creation Date: 1/23/2015 3:24 PM

Notes: Ekstrakt słodowy oraz glukoza są dodawane pod koniec chmielenia wody, na ostatnie pięć minut gotowania, co powinno zapobiec karmelizacji i przyciemnieniu barwy brzeczki, zwiększyć ekstraktywność chmielu i obniżyć temp. brzeczki do około 80st. Celsjusza. Dla uzyskania 23l dodać schłodzoną wodę źródlaną. Drożdże zadawać w temp. 25st. Celsjusza i od razu zacząć powolne schładzanie do 20st. Celsjusza. Fermentacja burzliwa ok. 10 dni, po czym przelać na cichą z filtrowaniem przez oplot. Dodać chmiele na zimno na ok. 7 dni. Do refermentacji użyć 140g glukozy.

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 1.5

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: 1/23/2015 2:02 AM

Notes: Dry Hoped Pale Ale

Author:

Muddy Mo

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 68

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: 12/2/2012 5:40 AM

Notes: Grain bill follows Lagunitas Lil' Sumpin' Sumpin'. The A = Amarillo; The S=Simcoe and the S=Strisselspalt

Author:

Redleg Ed

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 78

Mash Thickness: 1.36

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: Keg

Priming Amount: CO2 @15 PSI

Creation Date: 12/3/2016 7:07 PM

Notes: Based on KingBrianI's Caramel American Amber Ale, with some minor grain and hops variations. http://www.homebrewtalk.com/showthread.php?t=167880. I made my own Sugar #5 using the recipe found here: http://www.homebrewtalk.com/showthread.php?t=114837, but subbed a little brown sugar (2 oz/lb) instead of all cane.

Will first try Imperial A31 Tartan with starter instead of Nottingham, will ferment at 65°/5 days; 68°/5 days; 70°/5 days, then add gelatin and cold crash to 34° before kegging.

Author:

Jack Dog Brewery

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/14/2017 12:39 AM

Notes:

Author:

nkgarfield

Boil Size: 5.65 Gallons

Boil Time: 30

Boil Gravity: 1.044

Efficiency: 73

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/23/2017 4:08 AM

Notes:

Author:

nhluhr

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/24/2014 7:03 PM

Notes:

Author:

40 Pint Brewing

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/7/2018 5:03 PM

Notes: Add 10ml Lactic Acid to mash, and sparge water to drop PH to 4.5
Boil for 15 minutes then cool to 95c.
Kettle Sour with Lactobacillus at 95c for 48 hours, or until PH has dropped to 3.5.
After PH has reached 3.5, complete 60 minute boil with scheduled hop additions.
Add honey at 10 minutes. Chill to 20c
At 10 days, transfer to secondary over 2LBs of peaches.
Day 18, crash and transfer to keg.
Over first three days, add 14g of wine soaked French oak chips to keg.
Remove oak chips, and Carb to 3.2 volumes of CO at day 21

Author:

Stvervaag

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/30/2018 8:44 PM

Notes:

Author:

Jarkka

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 3

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: 1/30/2019 3:34 PM

Notes:

Author:

Boil Size: 66 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 81

Mash Thickness: 3.14

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: 0.79 bar

Creation Date: 2/29/2020 10:04 AM

Notes:

Author:

WhiskeyTangoFoxtrot

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.094

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: 1/15/2014 2:46 AM

Notes: