Homebrew Beer Recipes | Page 929 | Browse 310,000+ at Brewer's Friend

Author:

Wolf Pack Brewing

Boil Size: 34 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 72

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: 1.26 bar

Creation Date: 3/2/2022 10:26 PM

Notes: https://beerandbrewing.com/recipe-roaring-table-tuba-solo-hazy-ipa/

DIRECTIONS
Add the rice hulls to the milled grains and mash at 153°F (67°C) for 1 hour, targeting a pH of 5.3. Run off into the kettle, sparging and topping up as necessary to get about 7 gallons (26.5 liters) of wort, depending on your evaporation rate. Boil for 60 minutes, adding hops and sugars according to the schedule. After the boil, conduct a whirlpool step: Stir to create a vortex; when the wort has cooled to 180°F (82°C), add the whirlpool hops and steep for 30 minutes. Chill to 64°F (18°C), aerate thoroughly, and pitch the yeast. Ferment at 66°F (19°C) for the first 3–4 days, then add the first dry hops and allow the temperature to free rise. At terminal gravity, lower to 60°F (16°C), dump the yeast, then add the second dry hops around Day 10. After 3 more days, crash, package, carbonate, and give it another week to condition.

BREWER’S NOTES
We target a 4:1 chloride-to-sulfate ratio, using sodium chloride and potassium chloride to keep calcium below 50 ppm. Target a post-boil pH around 5. Avoid oxygen at all costs.

Author:

Germainium

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 80

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 8/21/2018 1:50 AM

Notes: Brewing on Brewer's Edge Mash & Boil

1. Started with 4 gallons of distilled water and added all salts listed to Mash - heated to 167F and hit mash temp perfectly on mash in

2. Mashed normally for 60 mins with a brief recirc using a pump at 30 mins.

PH - 5.2

3. Mashed out at 170 for 10 mins then sparged with room temp jugs of RO - ~3.75 gallons

4. Boiled and followed hop schedule and whirlpool.

5. Cooled and transferred to fermenter. Set in chamber and cooled to 66 to pitch decanted 1318 starter

6. Fermentation activity in a few hours. Dry hopped day 3 then let ferment for 10 days before crash cooling with co2 filled balloons on the blowoff. Took about 1-2 fills/day

7. Closed transferred to keg with loose dry hop 2 in it. Used a clear beer draught system. Let the beer sit at room temp for 24 hours.

8. Put on co2 at 2.3 lbs

Author:

Willbreier

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.032

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 14 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/18/2018 12:56 AM

Notes:

Author:

carusoat

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

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: 3/13/2016 11:03 PM

Notes:

Author:

Dark-Farmer

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 81

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/15/2018 4:40 PM

Notes: Mash in = 7.80g (29.53L) @158.51f +6f =164.51f (73.61c)
for 148f (64.44c)
Mash out = 6.37g (24.12L)
Predicted PH = 5.43

Author:

Kurt Schmatz

Boil Size: 15 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 1.25

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: 8/12/2016 4:41 PM

Notes: Brewed 8/27/2016 by wedding couple with my assistance.
5 gallons served as brewed 10/15/16
5 gallons with 2 cups bourbon soaked (3 days) oak chips. All chips and bourbon added in secondary and left for 2 weeks.

Bourbon Barrel porter was the first one gone

Author:

Boil Size: 13 Litres

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/10/2017 11:05 AM

Notes:

Author:

Hatbert

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/6/2017 2:11 PM

Notes: Mash then 10 min boil
Drop temp to 90-95f pitch OYL605 starter
Wait 24-48 hours for sour
Continue as normal

Author:

SchauerBeer

Boil Size: 28.5 Litres

Boil Time: 100

Boil Gravity: 1.119

Efficiency: 83

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/6/2016 6:02 PM

Notes:

Author:

Muukottaja

Boil Size: 12 Litres

Boil Time: N/A

Boil Gravity: 1.152

Efficiency: N/A

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/12/2018 8:11 PM

Notes: Simppeli makeahko maustesima ilman hiilidioksidia (paitsi käymisastiassa muodostunut). Ei keittoa, ei sekundääriä, ei pullotussokeria.

Teko:
- Viipaloi appelsiinit 8x osaan, purista niistä mehut käymisastiaan ja heitä viipalejämät perään.

- Raasta inkivääri ja laita käymisastiaan yhdessä rusinoiden kanssa.

- Murskaa neilikoita ja kanelitankoja hiukan ja laita muskottijauheen kanssa käymisastiaan.

- Lisää hunaja käymisastiaan. Lisää kuumaa vettä ja sekoita hyvin jotta hunaja liukenee kunnolla. Lisää kylmää/kuumaa vettä kunnes vierrettä on yhteensä 12l ja sen lämpötila on n. 20C.

- Mittaa vierteen OG ja lisää hiiva. Sekoita kunnolla ja kauan jotta vierre saa tarpeeksi happea.

- Tämä hiiva pääsee vain 18% alkoholiin asti. Siman lopullinen FG pitäisi olla siis n. 1,015.

Author:

SAR

Boil Size: 29.56 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 55

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 10.2 ° C

Priming Method: sucrose

Priming Amount: 104.7 g

Creation Date: 6/27/2018 5:43 PM

Notes:
repitched yeast saved from just completed batch of pilsner

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 65

Mash Thickness: 1.5

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: 11/30/2016 7:52 PM

Notes:

Author:

Troy

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 8/3/2012 8:23 AM

Notes: Ferment at 68° F for two weeks, rack to secondary and condition cool (50° F) for two weeks and then an additional week at 68°. Force carbonate and serve. Tasty.
Not exactly Victory's Golden Monkey, but close.

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:

eric_per

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.026

Efficiency: 70

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: Sugar

Priming Amount: ??g 4 liter

Creation Date: 7/3/2016 4:18 PM

Notes: perhaps 3 grams of fresh lavender is enough..

Ferment: 2016-07-09
Tap: 2016-07-22
ABV: 4.20%

OG: 1.044
FG: 1.012

Author:

Ølbelge

Boil Size: 15.5 Litres

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 84

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: 4/12/2015 8:59 AM

Notes:

Author:

bueschen

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 63

Mash Thickness: N/A

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: 3/22/2015 7:48 AM

Notes: 15 L strike water
Added grain at 74C and hit 67.7C
1 hour mash with temp at 66.5C at the end
Added 10L boiling water and hit 80C
1st running = 15L at 1.064
added 10L boiling water
2nd running = 11L at 1.034
Pre-boil gravity = 1.050
Started 26L boil at 17:20
Reached a boil at 17:50
Post-boil gravity = 1.062
1.020 on March 29
1.016 on April 2
1.016 on April 14
Kegged on April 14

Author:

joedrums

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

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: 3/2/2015 11:57 PM

Notes:
mash 154 for 60 min, 170 mashout 10 minutes

ORIGIOANL RECIPIE ALL 0.25LBS FOR SPECIALTY MALTS @ northern brewer https://www.northernbrewer.com/documentation/allgrain/AG-NutBrown.pdf

1056 IS OK FOR YEAST

340L chocolate was used 11-4 and English ale yeast
And brown malt not carabrown unknown brand.

12/13 used English 60L crystal Muttons?

Author:

Aley Ale

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 11/23/2014 5:14 AM

Notes: Final volume to fermenter was higher than planned but so was efficiency. Mash stayed around 152 for most opf the 60+ minute mash. The following 20 minute recirculate/mashout step really helps efficiency. What went into the fermenter smelled and tasted great, can't wait for the yeast to go to work. I'm curious if this porter may not be very "roasty" and if I may consider using roaster barley next time.