Homebrew Beer Recipes | Page 103 | Browse 325,000+ at Brewer's Friend

Author:

Admiral Francis

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/11/2017 2:05 PM

Notes: SIMP Aromatic
WY Carapils
WY Pilsner

Author:

JimFisher

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

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: 12/18/2016 4:41 PM

Notes: dry hop after 7 days. leave hops in for 10-14 days.

Author:

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 70

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/2/2018 2:47 PM

Notes:

Author:

jkircher

Boil Size: 8.25 Gallons

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 76 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/17/2015 4:50 PM

Notes: Ramp primary 66-76 over 4 days

Lager in secondary for 7 days, 34F

Author:

Barking Kettle SJ

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 35

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: 5/28/2019 3:25 PM

Notes:

Author:

shockey8oz@yahoo.com

Boil Size: 6 Gallons

Boil Time: 15

Boil Gravity: 1.033

Efficiency: 68

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: 4/24/2018 4:26 PM

Notes: Mash and collect enough wort to do a 15 minute boil to pasteurize. Chill to 95-100F (35-38C). Measure pH. Add Lactic Acid (88%) to wort until pH reaches ~4.5. Pitch quart of Good Belly Probiotic Juice Drink into kettle. Hold temperature at 95-100F for 24-72 hours. pH should be between 3.2-3.6. Place kettle back on fire, hop and boil as normal. Chill and rack to carboy. Pitch 2565 ferment at 68F (20C) for 3-4 days. Raise to 71F until fermentation is complete.

Mangoes: Purchase 5 lbs (2.25 kg) of mangoes. Peel, de-seed, and cube the fruit. Place fruit in a freezer storage bag. After two days, thaw and crush fruit with a rolling pin. Be careful not to damage the bag. Refreeze and repeat until the fruit in mushy. After primary fermentation is complete, rack beer into secondary vessel on top of the frozen mangoes. Check daily to punch down floating fruit to avoid mold. Leave for 7-14 days (to taste).

Prepare two vanilla beans and sanitize with enough vodka to cover the beans. Place beans in a sanitized dry hopping vessel or muslin bag. Place in secondary vessel and check flavor daily. The vanilla should be very subtle. Once the taste is where you like it, remove beans. Package as normal.

Author:

Hordak

Boil Size: 24 Litres

Boil Time: 75

Boil Gravity: 1.047

Efficiency: 72

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: 12/19/2015 6:01 PM

Notes:

Author:

Happenstance Brewing Company

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.062

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: N/A

Priming Method: Corn sugar

Priming Amount: 3 oz, 21 days

Creation Date: 1/11/2013 8:05 PM

Notes: modeled after the Humulus Lager http://www.thebruery.com/beers/YearRound/humuluslager.html

3L starter on a stir plate for 36 hours
Mash at 150F
Add 0 min hops, swirl, cover and let sit for 60 minutes.

will revisit the mash schedule in a while. . .fermentation, too.

Author:

Eliot

Boil Size: 600 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/26/2016 6:30 PM

Notes:

Author:

LarryBrewer

Boil Size: 1.5 Gallons

Boil Time: 15

Boil Gravity: N/A

Efficiency: 25

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: 5/30/2012 4:20 PM

Notes: Start with 2.5 gal. cold filtered water, add steeping grains. Heat to +/- 155*, pull bag, squeeze gently, add hops and sugars. bring to boil,start 15 min timer

Author:

Bgaspard1777

Boil Size: 6.65 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Force Carb

Priming Amount: 19 psi @ 50 F

Creation Date: 9/13/2013 6:07 PM

Notes: - No Starter, use 2 packs of yeast. Can sub Safale US-05

-Ferment at 68 Degrees for 10-14 days before bottling.

Author:

bradyt88

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: 1.35

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/2/2020 2:15 PM

Notes: Used dried malt extract due to batch size limitations with system. Use malt base malt if possible.

Drew about a gallon of boiling wort into a stainless mixing bowl. Mixed PB powder into the hot wort with cake mixer the. Added the mixture back into the kettle during whirlpool.

Underpitched yeast and fermented at 72F.

Did not add freeze dried bananas. May try on the next batch.

Author:

Mall

Boil Size: 48.5 Litres

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/22/2014 12:40 AM

Notes: Last brewed 25 March 2023, 1.5 L Starter started bubbling overnight under pressure ferment.

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 70

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: 7/2/2015 8:27 PM

Notes: Lactose added at 20 min

Author:

Mall

Boil Size: 47 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/1/2015 11:59 PM

Notes:

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

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: 1/22/2015 11:09 PM

Notes: Honey added last 45 min of Boil

Author:

RockyMtnGT

Boil Size: 6.58 Gallons

Boil Time: 20

Boil Gravity: 1.03

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/5/2017 11:16 PM

Notes: Mash and sparge, chill to 110* then kettle sour using L. Plantarum
Maintain ambient temp of 100* in fermentation chamber for 24 hours
20 minute boil with hop addition at 14 minutes
Cool and pitch 1l starter of K-97
Ferment at 66* for 7 days, then dry hop with 1oz of Citra for 5 days
Remove dry hops and cold crash
Keg and carb to 3 volumes

Author:

Kjeller 5

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/14/2016 10:10 AM

Notes:

Author:

Endre

Boil Size: 58 Litres

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 78

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/9/2018 11:49 AM

Notes: Watch pH in mash, sparge and boil close (5,2 is ideal).
Avoid scorching, caramelization and aeration of the boiling wort.
Ferment at 10 deg C for 2-3 weeks.
Rack to keg and lager at 1 deg C for 4 weeks.
Fine the beer with gelatin or filter with 1-3 micron filter.
Carbonate to 3 volumes and transfer to clear glass bottles.
Leave bottles in sunlight for 1 day.
Serve at 4 deg C, lime wedge in bottleneck optional.

-Enjoy-

Author:

Umoyk

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/2/2013 3:12 PM

Notes: Mash & steeping: The mash is acidified to a pH of 5.4 with phosphoric acid.

I'm assuming low efficiency because I use most of the second runnings either for another brew or for starters (and it's easier to control; i.e., stop sparging at the right point).

Between 15 and 17 gravity points should come from the table sugar and the rest from the malt, regardless of the actual percentages (i.e., the gravity without the sugar should be around 1.074). Different proportions will yield different final gravities. This proportion gets me the closest to the desired FG (~1.013 down from ~1.090), with this mash schedule.

Sugar: The dark sugar I use is made from the reaction of glucose with a specific amino-acid combination at high temperature and controlled pH. It is made in very small but super concentrated batches to avoid over-pyrolising the sugars. Colour is approximate. One could use a part dark candi syrup and a part sucrose (matching the colour) to get similar results.

Fermentation & conditioning: Pitching rate is possibly between 0.5 Mc/ml/°P and 0.75 Mc/ml/°P but not sure exactly (I've established it empirically based on how I grow my yeast, and I know that this yeast can take it, but other yeasts produce bad alcohols at this same pitching rate). Pitched between 18°C and 20°C in a well oxygenated wort. It is allowed to rise to up to ~21°C in the first 24 hours and up to ~24°C in the next 24 hours. After that it can rise up to 28°C with no problem. It is held at peak temperature for a few days until primary fermentation is almost complete. Then it is cooled down slowly for a couple of days and transferred to secondary and conditioned cool for ~6 weeks.
Then it is bottled with fresh yeast and conditioned warm for the first couple of weeks. Ready to drink after a few weeks in the bottle.