Homebrew Beer Recipes | Page 1005 | Browse 325,000+ at Brewer's Friend

Author:

MKJ

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.06

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: 5/2/2016 2:28 PM

Notes:

Author:

Weirdbro1

Boil Size: 59.73 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 2.61

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18.3 ° C

Priming Method: co2

Priming Amount: 1.74 bar

Creation Date: 12/19/2021 7:04 PM

Notes:

Author:

guco

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 73

Mash Thickness: 3.6

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: 3/29/2021 11:17 AM

Notes: A simple west coast IPA, with hop forward character with light malts and clean yeast strain. Going for a dry(er) finish with low mash temp that would partially be balanced by inclusion of dextrine and oat malts. Base malt is a neutral UK 2-row.

Also based on my current inventory of hops that I need to get rid of :) Feel free to adjust, especially dryhop quantity.

Water - mash 18L @ 69 deg C

Author:

Ryan Ungs

Boil Size: 30.5 Gallons

Boil Time: 240

Boil Gravity: 1.094

Efficiency: 63.5

Mash Thickness: 1.35

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/28/2017 2:15 AM

Notes: Mashed in via two 10g coolers and and 20g mash tun. Cooler sparges got stuck and efficiency was abysmal. Goal was 1.128 OG at 65% eff. but we ended up closer to 50% and OG at 1.100.

After fermentation transferred 15g to a freshly dumped FEW Bourbon Barrel. Aged for ~4 months before transferring out to carboys. Finished beer is very thick and has a high amount of rye spice but not overpowering. Works very well as a blending component or with the addition of adjunct flavoring (coffee, fruit, etc.)

If we made this again we would definitely BIAB or add rice hulls to the mash to avoid sparge issues, I would also dial back the rye by a couple of pounds.

4g of this beer was kegged with 3 oz of whole cracked coffee beans for a couple of weeks.

4g was secondaried on ~3# of raspberries and marion blackberries + an oz of cocoa nibs.

4g was kegged and bottled plain

2g was saved as a blending component for future beers.

Author:

mystikhybrid

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: 1.25

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: 5/11/2016 2:09 PM

Notes: https://www.morebeer.com/products/kit-allgrain-nates-citrus-bomb-ipa-5-gallons.html

Author:

octopussy

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 85

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: 11/19/2015 9:56 PM

Notes:

Author:

valtert

Boil Size: 42 Litres

Boil Time: 150

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: N/A

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: 2/5/2015 5:08 PM

Notes:

Author:

dbrowning

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/11/2015 1:23 PM

Notes:

Author:

newbrew72

Boil Size: 12.45 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 67

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/2/2015 4:17 AM

Notes: + Need around a 2 pack/3L starter according to calculator
+ Aerated with O2 for ~50 seconds
+ Final volume was nearly 6 gal after 2L yeast starter addition

Author:

AshStomper

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/29/2014 9:52 PM

Notes:

Author:

willy

Boil Size: 6 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: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/25/2013 3:00 AM

Notes: It's gonna be a tooth enamel remover for sure.The Hop smell was overwhelming but in a good way,the O.G. was 1.054 @70*F .The F.G. ended up being 1.012 @70*F,I carbed a 1pt sample to 2.4 volumes,pretty interesting brew,Malty,not overly sweet can't taste the alcohol,hop bitternes not as strong as I thought maybe due to the honey malt.beer is still green,what's it going to be like in a couple of weeks?don't know but for now it's pretty darn good.CHEERS..

Author:

Marcus W

Boil Size: 31 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/1/2014 9:22 PM

Notes:

Author:

guillaume.aubertin

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 63

Mash Thickness: 3

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: 12/18/2016 10:33 AM

Notes:

Author:

Blind Bill

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 65

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: 6/18/2014 12:50 AM

Notes:

Author:

Craigerrr

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.072

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/23/2019 2:46 AM

Notes: Important

I recommend for High-gravity a Double Mash method for Braumeister 20l, efficiency 65 % for that

Instructions

. First Mash:
Half of the grains whitout black malt in the pipe, make
the Sparge to reach 25 L for that 4l sparge warter.

. Second Mash:
Other half of the grains in the pipe with black malt in the last 40 minutes will prevent the extraction of hash tannins in your berr plus.4l sparge warter

My recipes are all elaborated for Speidel Braumeister 20L
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.

BIAB method for Braumeister 20l, efficiency 75 %
total Water: 28l.

25l to mash
3l to sparge
Black malts add in the last 40 minutes

Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 19/20 c˚ 10/15 days
Second fermentation 15 days at 20 c˚
Cold crash 15 days at 0C˚

Author:

Det Wulffske Øl

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 67

Mash Thickness: 4.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 4/6/2020 4:17 PM

Notes:

Author:

Bakke Brygg

Boil Size: 24 Litres

Boil Time: 90

Boil Gravity: 1.079

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: Sukkerlake

Priming Amount: 4,5 g sukker/L

Creation Date: 3/14/2014 4:54 PM

Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 25 l meskevann og 7 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større eller mindre mengder meskevann. Med dette brygget vil du med noen typer bryggeutstyr være nødt til å dobbeltmeske. Sjekk alltid manualen og hva maksimum anbefalte maltmengde er på utstyret du bruker.

Mesking på 69 grader i 75 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 17 grader før pitching av gjær.

Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-6 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14-21 dager).

Gjæralternativer: WLP007, WLP051, Danstar Nottingham

En wee heavy er et kledelig utgangspunkt for eksperimentering med innkoking av vørter for å fremme maillard-reaksjoner og skape et dypere maltpreg. Ta ut f.eks. 5 liter vørter etter endt skylling og avsiling, og kok i en annen kjele ved siden av til konsistensen har blitt tykk og sirup-aktig, eller inn til 20-25% av det opprinnelige volumet. Faren for å svi vørteren blir større desto tykkere den blir, så følg med! For å treffe riktig vørtervolum etter kok, må du nødvendigvis øke mengden skyllevann hvis du bruker denne teknikken. Dette kan gjøre at det totale meskeutbyttet ditt blir noe høyere.

Author:

Boil Size: 16.99 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 80

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: 4/5/2021 6:53 AM

Notes:

Author:

Brasserie Hecto

Boil Size: 31.86 Litres

Boil Time: 90

Boil Gravity: 11.4

Efficiency: 65

Mash Thickness: 3.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/10/2021 1:41 AM

Notes:

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.