Homebrew Beer Recipes | Page 112 | Browse 315,000+ at Brewer's Friend

Author:

Cpt Salvador

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/19/2015 4:47 AM

Notes: *Sweet Potato Wort:
1. wash and peel sweet potatoes
2. cut into cubes
3. place in 2qts water at 155^F and let mash for 60 mins.
4. Remove sweet potatoes
5. add sweetened water to boil at 30 mins

Author:

tccoope

Boil Size: 11 Gallons

Boil Time: 180

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: 1/20/2012 8:44 PM

Notes:

Author:

CM

Boil Size: 32 Litres

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 80

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: Invert sugar

Priming Amount: 150

Creation Date: 2/11/2014 8:58 AM

Notes: Add sugar 15 min. before boil finish.
Primary fermentation 14 days @ 20C.
Carbonation 2 weeks @ 20C.
Bottle conditioning 4 weeks @ 10C.

Author:

Papini

Boil Size: 29.5 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: 0.7 bar

Creation Date: 1/31/2016 8:04 PM

Notes: Relação BU/GU - 0,36

Adição dos sais e da enzima ultraflo max nos 34 litros de água.
Perfil da água objetivo para o estilo Golden Strong Ale:
Cálcio = 50-100 mg/l
Magnésio = 0-30 mg/l
Sódio =<100 mg/l
Cloreto = 50-100 mg/l
Sulfato = 50-100 mg/l
Alcalinidade Total - 0-40 ppm - Esperado 26
Alcalinidade Residual - (-)30-0 ppm - Esperado -45
PH 5,5 - Esperado

Relação sulfato/cloreto = 1,0 - Balanceado

Nutriente para levedura Yestamina bio4 - 1 capsula nos 15 minutos finais da fervura.

Adição do Coentro (Coriander) levemente masserados nos 5 min finais da fervura.

2 pacotes do fermento Mangrove Jack -Belgian Ale - M41
Considerando Pitching Rate de 6 Bilhões de Celulas por grama.
Starter com 2,0L e 200g DME: 0.85M cells / mL / °P

Fermentação:
18°C por 2 dias
19°C por 1 dia
20°C por 1 dia
21°C por 1 dia
22°C por 1 dia

Abaixar 4°C por dia até 0°C e manter por 3 semanas.

Author:

Gustavo Marsan

Boil Size: 23 Litres

Boil Time: 80

Boil Gravity: 1.042

Efficiency: 54.6

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/3/2014 1:09 PM

Notes: Recomendo muito que, se for repetir a receita, fermente entre 18°C a 20°C.

Maturar apenas 21 dias, mas deixarei as garrafas guardadas até o evento. Minha geladeira consigo colocar até -2°C, nesta cerveja quero maturar oscilando entre -1°C a +1°C.

Nesta receita, vou usar 6,5gr por litro. Ou seja, 130gr para 20l. Como posso não ter exatamente 20l, posso ter uns 19l no tanque, essa medida (130gr) daria cerca de 6,8/6,9gr por litro.

Author:

Chris Weirup

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/7/2018 2:16 AM

Notes: FROM: https://www.brewtoad.com/recipes/falstaff

Author:

Birra Degli Amici

Boil Size: 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: 1/6/2013 10:37 AM

Notes:

Author:

BurlIves

Boil Size: 18 Litres

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/3/2015 3:46 AM

Notes: Insufficient Target hops so Northern Brewer used for dry hopping
This recipe based on FLP 1
Munton's gold used

Author:

jesseb

Boil Size: 15 Litres

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 80

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: 3/3/2017 1:54 PM

Notes:

Author:

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/15/2016 6:48 PM

Notes:

Author:

choncho1984@hotmail.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: Honey

Priming Amount: TBA

Creation Date: 8/17/2017 5:25 PM

Notes: Recipe from pork chop on Northern Brewer. Mash and Sparge as usual. Boil for 5 minutes. Chill to 110f. Add food-grade lactic acid if available to get 4.4-4.7 pH, (5mL). Add entire carton of Goodbelly. Seal kettle and leave at 110f for 1-3 days, depending on desires tartness. Taste test- sweet and tart like lemonade. Check pH, 3.2-3.5. Boil for 60 minutes to eliminate DMS. Chill to ale pitch temp and add 3 packets of US-05. fermentation 10-14 days. Add minimum 15g sea salt per 5 gallons. 15g coriander at flameout if wanted. Recipe called for 2 packets of yeast for 5.5 gallons.

Author:

SJB Homebrew

Boil Size: 26.5 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 77

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/4/2015 10:23 PM

Notes:

Author:

Porterbrew

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: Keg

Priming Amount: 20psi @ 40F

Creation Date: 7/5/2014 3:04 PM

Notes:

Author:

afblue

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/16/2015 11:11 PM

Notes: First initial taste, slight more citrus and not as dry finish as 2X out of the bottle. But a damn good beer!! This keg went quick. I have a small amount of frozen wet hops and this is the first beer I put a hop bag in the keg. Flavor slowly built over a week in the keg with a pleasant fresh flavor to the beer. I am saving my fresh hops from now on to finish my IPAs!!

Author:

Mark

Boil Size: 11.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 2/5/2012 12:53 PM

Notes: Strike at 162 for 150 Mash 8 gallons (32quarts)
With so much flaked barley took ages to drain from mash, be sure to add plenty of rusk fulls to assist with drainage

Author:

KCHOPTALK

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.025

Efficiency: 63

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 8.15 psi

Creation Date: 7/12/2019 1:52 PM

Notes:

Author:

TravelDog

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 35

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: 11/4/2015 5:47 PM

Notes: Steep Grains in 3.0 qts. of water at 148'F for 45 minutes. Add water to make 4.0 gallons of wort and bring to a boil. Stir in roughly half of the dried malt extract and boil for 60 minutes, adding hops at the times indicated. Add remaining malt extract and sugar for the final 15 minutes of the boil. Cool wort and transfer to fermenter. Top up to five gallons with cool water, aerate and pitch yeast. ferment at 68'F. Dry hop in secondary or keg for 1 week. Yeast Wyeast 1792 (Fat Tire Ale), Wyeast 1272 (American Ale II) or White labs WLP051 (California Ale V ) Yeast.

Author:

joelprickett

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.043

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: 10/23/2013 5:37 PM

Notes: Home made brown malt:

Pale Malt

30 minutes at 250 degrees to thoroughly dry the malt
30 minutes at 300 degrees
30 minutes at 350 degrees, stirring every 10 minutes to prevent scorching

66.6C => 149.4F Mash
68.1C => 150.7
69.0C => 151.7

Added 64oz boiling water to 151.7 mash to achieve 164.5 mash temp

1.064 first runnings
1.040 mid runnings

Author:

joetothemo

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 55

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/5/2018 5:44 PM

Notes:

Author:

Griffin's Roost

Boil Size: 7 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: 6/27/2012 2:16 PM

Notes: Enhanced Double Decoction Mash Schedule

1st infusion 28.5qt(7.125gal) @ 99 deg F. Target Temp 97 deg F.
Rest 20 minutes (Acid Rest)
1st decoction. Pull 16.3qt (4.gal) using a strainer to get as much of the grain as possible, then fill out with the liquid.
Bring decoction to 158 deg F.
Rest decoction for 20 min
Bring decoction to boil, Boil for 30 minutes
Return enough of the decoction to mash tun to bring it up to 133 deg F.
Rest main mash for 15 minutes (Protein Rest)
Transfer remainder of the decoction to the main mash to bring it up to 153 deg F. Have Boiling water at the ready in case it is needed.
Rest Main mash for 45 minutes. (Saccrification Rest)
2nd decoction. Pull 9.64 qt (2.41gal) of mostly liquid.
Bring decoction to a boil.
Boil for 10 min
Return to main mash to bring to 170 deg F
Rest for 10 min.
Recirculate
Collect wort and Sparge to collect 7 gal.