Homebrew Beer Recipes | Page 1022 | Browse 320,000+ at Brewer's Friend

Author:

Libre Brewing Co.

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 1.25

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: 11/20/2016 7:58 PM

Notes:

Author:

Antmaniac

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.101

Efficiency: 72

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: 12/31/2022 9:18 PM

Notes: Mill the grains and mash at 154°F (68°C) for 45 minutes. Recirculate until your runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort—or more, depending on your evaporation rate. Boil for 90 minutes, adding hops according to the schedule. After the boil, do a whirlpool step: Stir or recirculate to create a vortex; add whirlpool hops when the wort temperature has dropped to about 195°F (91°C) and steep for 20 minutes. Chill the wort to about 66°F (19°C), aerate, and pitch the yeast. Ferment at 68°F (20°C). When fermentation is complete, crash, package, and carbonate to about 2.6 volumes of CO2.

BREWER’S NOTES
Water: If you use Bru’n Water, use the Brown Full water profile. At Wild Fields, we use a blend of carbon-filtered city water (high in bicarbonate) and reverse-osmosis (RO) water. We add a small amount of gypsum and calcium chloride to the mash.
Mash: We target a thickness of 1.2 quarts/pound (2.5 liters/kilo).
pH: Our target mash pH for this beer is 5.4, with a target knockout pH of 5.3.
Clarity: We use kettle finings toward the end of the boil and Biofine before packaging.

Author:

Williamchjacobs

Boil Size: 14.75 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 76

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 73.2 g

Creation Date: 10/30/2022 7:38 PM

Notes: The color is considerably darker. Two decoctions: Decoction 1 for 20 minutes (1 liters) and decoction 2 for 10 minutes (1 liter).

Reduced the original boil from 90 minutes to 60 minutes. Also adjusted the gain as the effiency was 76% vs. originally planned 70%.

Had to add back 3 liters of water to hit 1.050 specific gravity after boil.

Einmaischen in 8,5 liter wasser 37°C
3 liter Dickmasche zeihen 10 min. bei 72°C rasten & 10 min 100°C
Zu brühen erbit 53°C anschließsen 10 min. rasten
2,4 liter Dickmasche ziehen, 10 min bei 72°C rasten & 10 min 100°C
Zu brühen ergibt 63°C anschließend 30 min rasten
2,9 liter Disckmasche ziehen 10 min. bei 72°C rasten & 19min 100°C
Zu brühen ergibt 72°C anschließend 30 min rasten
Abmaischen bei 72°C

A lager fermentation consists of these 3 phases:

primary fermentation : main fermentation of the fermentable extract. The bulk of the CO2 and alkohol are created here. Chill the beer to at/below pitching temperature, 9–10°C.
Pitch the yeast and wait 24–48 hours for fermentation to begin. Maintain the temperature for two weeks.

maturation : the yeast is allowed to clean up some of its byproducts like diacetyl (butterscotch flavor) and acetaldehyde (green apple flavor). After active fermentation slows, raise the temperature over several days to 18°C. Allow the beer to sit there for two or three days to clean up the diacetyl.

cold stabilization (lagering) : the low temperature causes haze forming proteins and polyphenols come out of solution and drop out of suspension. There is also a mellowing of flavors and some formation of esters happening. The latter becomes only significant after more than 12 weeks. Lower the temperature to 1°C to 2°C by reducing temp. 1°C per day.

Author:

AronOC

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.104

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/15/2022 10:02 AM

Notes:

Author:

gozer

Boil Size: 26 Litres

Boil Time: 30

Boil Gravity: 9.3

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/24/2020 6:07 PM

Notes: Good opportunity to try out the recently released Philly Sour yeast. This could end up as a blend later if there's too much acidity. the first batch will be establishing a baseline.

Author:

Juan Flores

Boil Size: 12.32 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 75

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: co2

Priming Amount: 17.22 psi

Creation Date: 4/21/2019 5:36 AM

Notes:

Author:

Dock Oscar

Boil Size: 7.5 Gallons

Boil Time: 70

Boil Gravity: 1.034

Efficiency: 85

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/12/2018 4:50 PM

Notes:

Author:

Beer_Pirate

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.081

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/5/2017 1:35 AM

Notes:

Author:

James Hugard

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/6/2017 3:51 AM

Notes:

Author:

Chricoo

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 80

Mash Thickness: 3.4

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: 1/14/2017 8:01 AM

Notes:

Author:

Les Petits Brasseurs

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 14

Efficiency: 65

Mash Thickness: 4

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/5/2014 11:30 PM

Notes:

Author:

Charlj

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 14 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/21/2016 9:07 AM

Notes:

Author:

monkeyhaiku

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 1.25

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: 3/27/2016 1:50 AM

Notes:

Author:

wmpontbriant@aol.com

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/15/2015 4:09 AM

Notes: Well all went well. I used my jet burner for the first time and never will I go back to a normal burner. I did a 90 min boil and added the lactose at 60 minutes. It's fermenting now so we shall see. Bottle conditioning yet and it is pretty perfect. The color is beautiful and black the aroma is of dark burn grains , and the flavor is out of this world and very smooth. The hops is spot on I love this beer.

Author:

hines57

Boil Size: 7 Gallons

Boil Time: 75

Boil Gravity: 1.047

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: 10/18/2015 9:41 PM

Notes: Mash at 153F x 60 min then place mash in Pot and place saran wrap on surface and purge with C02 and seal lid with electrical tape. Apply heat belt at 110F. When 110 F stir in 1b crushed 2-row and re saran wrap and purge with co2 and reseal with electrical tape. Sour Mash for 24h (more time if want more tart). Place in Lauter Tun and sparge and boil as above. Add 2.5 dried Pluots and 3/4 tsp pectinase to secondary x 2 weeks. Keg.
Really good brew. Need to sour more than 24h next time. Cheers.

Author:

Marc ook

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 73

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: 10/4/2015 10:49 PM

Notes: De Koninck
OG 1.048 FG 1.011
23 EBC - 30 EBU I don't believe wikipedia. Draft had more bitterness (everything was better then, come to think of it;)
Belgian Pils + Vienna + Biscuit (Brewery uses Dingemans Maltings)+ possibly colour correction with debittered black?

Only Saaz hops
Tweak: bitterness due to FWH skipped (yes I know the AA% is higher)

As they say: Olleke Bolleke Rebusolleke, Olleke Bolleke Knol.

Author:

Hammer One Brewhouse

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 78

Mash Thickness: 1.5

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: 9/6/2015 4:38 PM

Notes: This is a pre prohibition beer from the Gerst brewing company that did not survive prohibition. It has been resurrected by the Yazoo brewing company in Nashville TN. Not 100% sure about the yeast Yazoo uses their own house yeast that is an English ale but other than hat a well guarded secret.

Author:

GregH

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

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: 6/27/2015 6:21 PM

Notes:

Author:

dan880@verizon.net

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: force carb

Priming Amount: N/A

Creation Date: 4/1/2015 4:54 PM

Notes: came from somewhere, changed yeast and mash temp. original was 158.

Author:

Øystein

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: Sukkerlake

Priming Amount: 6-7 g sukker/l

Creation Date: 1/19/2015 1:31 PM

Notes: