Homebrew Beer Recipes | Page 1142 | Browse 320,000+ at Brewer's Friend

Author:

BEERngineer

Boil Size: 25.7 Litres

Boil Time: 60

Boil Gravity: 1.08

Efficiency: 65

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: 5/27/2015 3:13 AM

Notes: Changed 200g Carafa III to black patent malt. Probably will affect short term smoothness.

Original recipe called for WLP090 - Super San Diego yeast. Going to try Notty, have heard bad things about high gravity, 20C+ fermentation, going to ferment cold.

Used the yeast cake from a 5L batch for a starter.

Author:

monkeyhaiku

Boil Size: 7.5 Gallons

Boil Time: 105

Boil Gravity: 1.066

Efficiency: 70

Mash Thickness: 1.5

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: 12/21/2015 12:46 AM

Notes:

Author:

remmons

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 71

Mash Thickness: 1.5

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: 1/20/2016 11:10 PM

Notes: ACTUAL RESULTS:
SG: 1.058 (Going for 1.062)
OG: 1.078 (Going for 1.080)
FG: 1.0XX (Going for 1.014-5)

Yeast starter was made from one smack pack, starting on Wednesday night. Stepped up on Thursday night with another liter. Fridged Friday night. Drained Sat morning and added 16oz of the 1.04 sparge water while the wort was boiling. 800ml of wort/yeast slurry went into the wort.

Strike temperature was significantly hotter than what I normally do. The water in the cooler was around 176 degrees. After adding the grain, it took quite a bit of stirring to get down to 152. It went from around 160 to 152 in about 5 minutes. Also poured in about .5 gallon of room temp water to bring down the temp. Between the 6.25 gallons and the approx. .8 gallons of infusion water, I only rendered 3.7 gallons. Giving me an absorption/dead space volume of 3.3 for the 16.25lbs of grain. Mashed for about 65 minutes once the lid was shut. Gave it a stir around 30 minutes in and the temp was steady around 151-152.

Second runnings were 1.04 and pulled out a tad over 4 gallons.

The only difference between this boil and the original was that I put the bittering hops in a fine mesh bag. I wanted to avoid having my bittering hops end up in the in the carboy since I didn't filter on the way in. Only the first 1oz of Citra went directly into the boil. All other hop editions were put in muslin bags. I also over-cooled the wort and brought it down to about 158 so I waited a couple hours for it to warm up to around 162ish while at the same time cooling my yeast starter. Total liquid probably a hair under 6 (with a lot of sediment).

6 hours in and I barely notice any activity in the carboy, which was concerning given the speed in which the previous batch took off. I attribute this to the cooler start temperature.

8 hours in a small film of fluffy white foam has appeared. Looks like the carboy now has a slight effervescence. Temp warmed to 164. Added a liter of ice to the bag to regulate the temp rise.

17 hours in and blow off tube is passing CO2 (upped my BO container size to a growler this time). About an inch of foam and there is very noticeable effervescence in the carboy. The flocculation of the yeast doesn't seem to have happened yet so I can't call this vigorous yet. Temp warmed to 166. New ice went in the bag to control the temp increase. Once I hit 168, a lot of ice will go in to main fermentation there.

60 hours in: after bringing it up to 68, I had a blowoff. Decided to take a gravity reading and the refractometer reads 1.018. Still fermenting so I'm happy where this is going - hopefully 1.014-5. After cleaning up and getting everything sorted, I come home 12 hours later to a smaller blowoff. Fermentation has subsided and doesn't seem like the blowoff will happen again. Tied down the lid and added 1 oz of Citra to experiment with adding hops at the end of fermentation (transform non-aromatic glycosides into aromatic terpenoids)(https://byo.com/stories/issue/item/3187-advanced-dry-hopping-techniques). Temp is holding steady at 66-67 degrees.

Author:

Bubba Wade

Boil Size: 3 Gallons

Boil Time: 30

Boil Gravity: 1.087

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/29/2018 2:45 AM

Notes:

Author:

NDB

Boil Size: 16.3 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/2/2016 2:26 AM

Notes: Add dextrose at 30 min

Author:

Boil Size: 10 Litres

Boil Time: 35

Boil Gravity: 1.128

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/20/2016 5:38 AM

Notes:

Author:

MeemoNZ

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 80

Mash Thickness: 3.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/3/2021 7:59 AM

Notes:

Author:

Boil Size: 7 Litres

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/4/2020 8:50 AM

Notes: For smaller boil vessels, liquor back to 10L following boil, to reach specified ABV.
Otherwise mash volume at 5L and boil at around 12L

Author:

Barter & Trade

Boil Size: 6.8 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 4/10/2020 1:21 PM

Notes:

Author:

IsaacHardy

Boil Size: 7.7 Gallons

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/8/2018 2:41 PM

Notes:

Author:

craigtone

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.083

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: 5/9/2018 9:45 PM

Notes: Pete's Wicked Ale was my first introduction to "good" beer! This mops the floor with the original Pete's before Gambrinus Co. screwed it up!

Author:

tomgale@live.com

Boil Size: 27 Litres

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 80

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/23/2017 2:52 PM

Notes:

Author:

kcdesch@me.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 2.7

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: 1/23/2017 7:04 PM

Notes: This is a single infusion mash. Mix the crushed malt and flaked maize with 3.6 gallons (13.6 L) of water to stabilize the mash at 151 °F (66 °C) and hold for at least 60 minutes. Sparge with 3.6 gallons (13.6 L) of 170 °F (77 °C) water adjusted to pH 5.7–6.5.

Collect 5.4 gallons (20.4 L) of wort, top up with water to 6 gallons (23 L) and conduct a 60-minute boil. Add hops per the schedule on the ingredients list. At the end of the boil, you should have 5 gallons (19 L) in your kettle.

After the boil, give your wort a stir to create a whirlpool, then let the wort settle for 30 minutes prior to chilling. Cool the wort to 50–55 °F (10–13 °C) for fermenting, aerate well and pitch your yeast. Maintain fermentation temperature between 50–55 °F (10–13 °C). After seven days, rack to secondary fermenter. When fermentation is complete and beer has cleared, bottle or keg as usual.

Author:

Ranheimsøl

Boil Size: 53 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: 5,5 g sukker/l

Creation Date: 11/25/2014 8:52 PM

Notes: Recipes

Fuller’s London Pride clone from Brew Your Own
(5 gallons/19 L, all-grain)
OG = 1.048 FG = 1.012
IBU = 33 SRM = 14
ABV = 4.7%

This recipe is for the bottled version of London Pride. In the UK, London Pride is brewed to 4.1% ABV for cask and keg. In North America, the keg version available is the same strength as the bottled 4.7% ABV.

Ingredients
9.0 lbs. (4.1 kg) Muntons pale ale malt
14 oz. (0.40 kg) crystal malt (75 °L)
5.83 AAU Target hops (60 min)
(0.53 oz./15 g of 11% alpha acids)
2.63 AAU Challenger hops (15 min)
(0.35 oz./9.9 g of 7.5% alpha acids)
2.98 AAU Northdown hops (15 min)
(0.35 oz./9.9 g of 8.5% alpha acids)
Wyeast 1968 (London ESB) or White Labs WLP002
(English Ale) yeast

Step by Step
Mash at 149 °F (65 °C) for 60 minutes. Boil for 60 minutes adding Target for the full boil. With 15 minutes left in the boil, add Challenger and Northdown hops. Cool wort, transfer to fermenter and pitch yeast. Ferment at 68 °F (20 °C).

Author:

Altair

Boil Size: 48 Litres

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 70

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: 2/24/2016 3:08 AM

Notes:

Author:

Tollie Mitchell

Boil Size: 1.7 Gallons

Boil Time: 45

Boil Gravity: 1.037

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: 1/3/2016 8:57 PM

Notes: I have not brewed this yet. Muntons, 04 or 05? Hmmmm.
Not sure if I'll need the C60 since there is some in amber extract.

Author:

MattyJRPI

Boil Size: 3 Gallons

Boil Time: 90

Boil Gravity: 1.079

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/5/2015 3:04 AM

Notes: Modified slightly

When fermentation has completed, blend Thai tea spices. Bring about one quart filtered water to a boil, pour over 8 Chinese star anise, 1 oz. (28 g) orange peel, 1 vanilla bean, split and scraped, 5 whole cloves and 2 cinnamon sticks. Cover and let steep for 15 mins, then strain to remove spices.

Start with 2 cups, blend and taste. Continue to add and stir until desired flavor is reached.

Author:

Boil Size: 7.36 Gallons

Boil Time: 90

Boil Gravity: 1.03

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/4/2015 7:17 PM

Notes:

Author:

cintronwa

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.115

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: 3/29/2015 3:17 PM

Notes:

Author:

Jim Allen

Boil Size: 6.43004 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: 8/14/2011 4:33 PM

Notes: