Homebrew Beer Recipes | Page 1025 | Browse 320,000+ at Brewer's Friend

Author:

Jan Erik Johansen

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.08

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/31/2017 11:54 AM

Notes:

Author:

Jan Erik Johansen

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.084

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/23/2017 8:01 AM

Notes:

Author:

Peter Karlsson

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.026

Efficiency: 75

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: 12/18/2015 1:33 PM

Notes:

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:

whitters777@hotmail.com

Boil Size: 55 Litres

Boil Time: 45

Boil Gravity: 1.048

Efficiency: 83

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 34 ° C

Priming Method: co2

Priming Amount: 0.42 bar

Creation Date: 8/26/2022 6:00 AM

Notes:

Author:

Nola_Brew

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 85 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/1/2019 12:03 PM

Notes:

Author:

Yoshihiro Noshiro

Boil Size: 240 Litres

Boil Time: 75

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/12/2018 5:20 AM

Notes: SG 1.050
OG1.054
FG1.010
2019/04/21 Barreled FG1.009

はちみつの比重を1.4とした場合、はちみつを加えたあとの全体の比重は1.073前後の予想。
この経過で2019/04/21の比重1.009で計算してABVは8.4％。

Mash pH: 5.44
Final pH: 5.1
2019/01/06 pH 4.4
2019/04/21 Barreled pH 4.1

1days 18 ℃　12月18日
2days 18 ℃　12月19日
3days 18 ℃　12月20日
4days 18 ℃ Honey　12月21日
5days 19 ℃　12月22日
6days 19 ℃　12月23日
7days 19 ℃　12月24日
8days 19 ℃　12月25日
10days 20 ℃　12月26日
11days 20 ℃　12月27日
12days 19 ℃　12月28日
13days 17 ℃　12月29日
14days 13℃　12月30日
15days 　12月31日
16days 　1月1日
17days 　1月2日
18days 　10℃　1月3日
19days 　10℃　1月4日
20days 　10℃　1月5日
21days Filling
イーストはスターター無しで新しいもので小パック36個分。

Author:

Fuddy Duck

Boil Size: 400 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 80

Mash Thickness: 2.5

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: 11/25/2016 9:30 PM

Notes:

Author:

Freaknfloyd

Boil Size: 294.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 69

Mash Thickness: 1.25

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: 9/23/2016 7:42 PM

Notes:

Author:

joetothemo

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 1.36

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/26/2016 5:38 PM

Notes:

Author:

TheBlackColdren

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 60

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: 3/31/2013 11:24 PM

Notes: -Do not rack into a secondary as it will remove the cloudiness brought on by the addition of flaked wheat
-Add 1 lb. of unpasteurized honey at peak of fermentation

Author:

stephen.h.irving@gmail.com

Boil Size: 12 Gallons

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: keg

Priming Amount: N/A

Creation Date: 10/11/2015 1:22 AM

Notes: Chocolate Empirical Stout (BYO mag Oct 2015)

5 gal, all grain
OG: 1.060
FG: 1.016
IBU: 30
SRM: 45
ABV 6%
9 lbs 2 Row Pale Malt
1.25 lbs Briess Caramel Malt
1.25 lbs Crips Amber Malt
1.25 lbs Simpson Chocolate Malt
4.0 oz Cocoa Nibs (15 Minutes)
7 AAU Northern Brewer hop pellets (90 minutes) (1 oz/28 grams at 7% AA)

Yeast 1084 Irish Ale) or White Labs WLP 004 Irish Ale Yeast

Mash the grains at 154F with 16 quarts of hot water for 90 minutes. Run off and spare with water to collect 6 gallons of wort. Boil for 90 minutes, adding hops and cocoa nips at time indicated. Separate wort from the tub, cool to 65-70F, and pitch yeast (2L starter) Ferment 5-7 days, then rack to keg or bottle in usual manner.

Author:

Joiski

Boil Size: 110 Litres

Boil Time: 60

Boil Gravity: 11.9

Efficiency: 75

Mash Thickness: 2.2

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/17/2015 8:10 PM

Notes:

Author:

Barnstaple Brewers

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

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: 9/4/2015 3:41 PM

Notes: Used 2 fermenters with Nottingham and Mangove Jack MO7 yeast. Mangrove Jack yeast gave much better taste and a noticeable difference.

Added 2 tablespoons gypsum and pinch of Epsom Salts.

Author:

matt371

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.096

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: priming sugar

Priming Amount: 3/4c

Creation Date: 7/28/2015 4:18 AM

Notes: As your 1st step...mix pumpkin & spices with 1qt 175 degree water removed from heat. Once mixed add the amylase enzyme. Stir well for at least one minute & set aside. Add to boil for last 10 Min.

Author:

Ozarks Mountain Brewery

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/21/2015 6:47 PM

Notes:

Author:

jonmabe

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/4/2015 5:24 AM

Notes:

Author:

EBCB

Boil Size: 4 Gallons

Boil Time: 75

Boil Gravity: 1.029

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/18/2014 7:19 PM

Notes:

Author:

La Mal Famée

Boil Size: 26.3 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 69

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: DME

Priming Amount: 188

Creation Date: 10/22/2013 4:44 PM

Notes:

Author:

bret america

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/4/2013 10:16 PM

Notes: Brew Date - 9/20/13
Bottle Date - 10/12/13