Homebrew Beer Recipes | Page 11316 | Browse 320,000+ at Brewer's Friend

Author:

Boil Size: 47 Litres

Boil Time: 90

Boil Gravity: 1.059

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: 12/21/2020 4:08 PM

Notes:

Author:

Bob from Snobs

Boil Size: 7.83 Gallons

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 75

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: 5/28/2024 3:03 PM

Notes:

Author:

seong

Boil Size: 24.01 Litres

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 70

Mash Thickness: 3.65

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: 11/13/2023 6:40 AM

Notes:

Author:

Boil Size: 4 Litres

Boil Time: N/A

Boil Gravity: 1.099

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 33 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/29/2023 1:35 PM

Notes:

Author:

Antmaniac

Boil Size: 7 Gallons

Boil Time: 120

Boil Gravity: 1.073

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/7/2023 12:34 AM

Notes: Mash grains at 152° F (67° C) for one hour. Mash out at 168° F (76° C), and sparge at 170° F (77° C). Collect enough wort to account for evaporation from the long 120-minute boil. After an hour, add the 60-minute hops. At 15 minutes, add either 1 Whirlfloc tablet or 1 tsp. (5 g) of Irish moss and the yeast nutrient.

After the boil, stir wort vigorously to create a whirlpool and precipitate out the trub. Chill wort to 63° F (17° C) as quickly as possible, run off into a fermenter, pitch yeast, and oxygenate for 1 minute using pure oxygen. Fermentation should be allowed to free-rise to 67° F (19° C) during the first 4 days. It can then proceed at that temperature for another 2 weeks, or until terminal gravity is reached.

Transfer to secondary (glass or stainless steel preferred), and cool to 36° F (2° C) and cold condition for 2-4 weeks. The beer can then be conditioned in kegs or bottles for up to 10 months at cellar temperatures before serving.

Author:

Jrlucero

Boil Size: 1.79 Gallons

Boil Time: 30

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.75

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: 2/1/2023 10:27 PM

Notes:

Author:

Eldritch Brewer

Boil Size: 10.92 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 53 ° F

Priming Method: co2

Priming Amount: 9.12 psi

Creation Date: 1/14/2023 1:03 AM

Notes: I will use my Anvil Foundry, in addition to the heat gained from the decoctions, to reach my temperature rests.

Whirlpool for 30 min at flameout.

Author:

esteveE

Boil Size: 9.63 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22.8 ° C

Priming Method: dextrose

Priming Amount: 61.1 g

Creation Date: 2/2/2022 8:16 PM

Notes: https://bisonbrew.com/how-to-brew-brut-ipa/

Glucoamylase is added 1g at mash and 1g at the fermentor before it has totally cooled down, at around 60C.

Orange is added at 75C and left for 20 minutes or until wort is cold enough to transfer to fermentor.

Areation is very important. O2 added for 0.5 minutes.

Crash cold overnight and prime batch.

Conditioned with CBC yeast and dextrose for bottle carbonation at 3 vol.

Author:

Boil Size: 26.68 Litres

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 60

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: 8/9/2021 11:19 AM

Notes:

Author:

Sundy

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/28/2021 11:30 AM

Notes: Brewed 4/9/21

OG 1.0785

Fermentation started 4/10/21 @ 6 PM

Fermented by "Rules to a Faster Lager"

4/19/21 Gravity at 1.022

Author:

jsvarney5

Boil Size: 375 Gallons

Boil Time: 90

Boil Gravity: 1.072

Efficiency: 71

Mash Thickness: 1.4

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: 6/19/2018 8:44 PM

Notes: 6/21/18

WHAT's CHANGED: Changed around water profile for PROP batch (less calcium, more Na, 1.5:1 So4:Cl ratio vs about .3 before (greatly favoring Cl)). Also changed the water profile to this on the full beer also. Will not have quite enough vic secret so either using less in DH or adding a couple lbs galaxy. ADDED WHIRFLOC TO KETTLE FOR FIRST TIME EVER (only 1/2 the recommended dosing rate) and MADE FIRST BRITE TANK TRANSFER EVER ON IPA.

PRE-BREW NOTES: 1.5L into 1.5bbl prop batch THE DAY PRIOR (Fresh yeast delivered that day)

strike temp: 164
mash temp: 149.7
mash pH: 5.15
final runnings gravity: 1.023
pre-boil OG: 1.064
pre-boil pH: 5.12
post boil OG:
post boil pH: 5.06 (added 2 oz 75% phos acid to bring down from 5.12)
volume into FV: 10.75bbl (for total of 12.25bbl in FV)
OG: 1.077
pH: 5.05
KO time: 30 mins
KO oxygen PSI: 8
day 5 gravity: 1.017 (ABV:% Attenuation: %)
day 5 pH: 4.5
day 6 gravity: 1.016 (ABV: 8.01% Attenuation: 78%)
day 6 pH: 4.56
day 7 gravity:
day 7 pH:
final pH:
FG (day 12): (ABV: % Attenuation: %)

BREW DAY NOTES: added 2 oz phos acid post boil bc pH was 5.12. This brought it down to . Added 10 whirfloc tabs at end of boil (1/2 dosing rate) to try and minimize protein content into FV.

MISTAKES:

FERMENTATION: KO at 62, set temp 64. Held for 3 days and upped to 70. Dry hopped on day 3 (**2.4LBS/BBL vs 3LBS/BBL LAST TIME (25.5lbs vic secret and 3lbs 2018 galaxy bc not enough vic secret)). NO ROUSING EVER. Dropped trub day 5. Gravity 1.017 and pH 4.5. Gravity day 6 1.016 and pH 4.56. Fermenter capped on day 6 while temp still at 70 to induce the dropping out of polyphenols. Day 8 (6/29) dropped temp to 60. Dropped temp to 50 on 6/30. PSI got to about 4.5psi and stopped. Crashed on 7/1. 7/2 dropped trub from cone and racking arm and made FIRST BRITE TRANSFER. PROCESS: 15 psi on receiving tank, purge, 12psi, purge, fill it to 5 psi, let sit at least 5 mins and started the xfer. Very slow to start and increased on sufficient level of beer as to not agitate for DO pickup. Knocked head pressure to 10psi once transfer complete and set temp to 33.5. Will continue to raise head pressure back to 10psi each morning to induce more dropping out of things.

CARBONATION:

CANNING DAY:

RESULTS: Excellent beer. Reminds me of the first batch but out of the tank drinking like its in its prime. No harsh bite at all. Looks like the brite transfer is helping that issue

Author:

PintOfBuer

Boil Size: 1100 Litres

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 75

Mash Thickness: 3

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: 9/9/2020 1:46 PM

Notes:

Author:

Rainfly-Brewing

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 65

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: 5/10/2020 1:31 PM

Notes:

Author:

Boil Size: 10 Gallons

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/10/2020 12:05 AM

Notes:

Author:

Surfist42

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 75

Mash Thickness: 1.5

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: 2/15/2020 2:48 PM

Notes:

Author:

Boil Size: 43 Litres

Boil Time: 90

Boil Gravity: 1.061

Efficiency: 83

Mash Thickness: 3.5

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: 9/1/2019 5:09 PM

Notes:

Author:

Krzysiek M

Boil Size: 9.5 Litres

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/18/2019 7:11 PM

Notes: Step by Step
Full Batch
Mash grains at 66 °C for 1 hour. Mash out to 76 °C. Recirculate the wort for 20 minutes. Runoff wort, sparging with water hot enough to keep grain bed temperature just under 77 °C. Collect about 26 L of wort and boil down to 5 gallons
19 L. Add dried malt extract with 30 minutes left in boil. Add hops according to the schedule given in the recipe. Add Irish moss with 15 minutes remaining in the boil. After the boil, chill the wort to 20 °C, aerate well and pitch sediment from yeast starter. Let ferment at 20 °C. Rack to secondary, add sugar and yeast nutrient and let sit for two weeks at 18–20 °C. If possible, bulk condition at4.4–7.2 °C for two to three months. Bottle or keg, minimising any splashing or other aeration of the beer.

Small Batch

Mash grains at 66 °C for 1 hour. Mash out to 76 °C. Recirculate the wort for 20 minutes. Runoff wort, sparging with water hot enough to keep grain bed temperature just under 77 °C. Collect about 9,5L of wort and boil down to
7L. Add dried malt extract with 30 minutes left in boil. Add hops according to the schedule given in the recipe. Add Irish moss with 15 minutes remaining in the boil. After the boil, chill the wort to 20 °C, aerate well and pitch sediment from yeast starter. Let ferment at 20 °C. Rack to secondary, add sugar and yeast nutrient and let sit for two weeks at 18–20 °C. If possible, bulk condition at 4.4–7.2 °C for two to three months. Bottle or keg, minimising any splashing or other aeration of the beer.

Author:

Jturoczi

Boil Size: 300 Litres

Boil Time: 30

Boil Gravity: 1.077

Efficiency: 86

Mash Thickness: 3.1

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: 2/20/2019 3:01 PM

Notes:

Author:

Simoneau Brewing

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.066

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/19/2018 5:15 AM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 75

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: 10/10/2018 3:13 PM

Notes: Starts off with a bitter flavor. this will fall off with time and chilling.