Homebrew Beer Recipes | Page 1147 | Browse 325,000+ at Brewer's Friend

Author:

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 65

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: 2/20/2022 4:11 AM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

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: 6/28/2016 1:36 AM

Notes: Automatically generated specs are not correct. Original gravity is right on at 1.057, but final gravity was 1.014 not the 1.018 it shows above. ABV came out to 5.64%, not the 5.14 listed above.

This was my first All-Grain brewing. I added an additional pound of 2-row UK pale malt (10-lbs. instead of 9-lbs.) to the original recipe because I would be doing a batch sparge, which is not as efficient as an hour-long sparge. This raised the grain total by about 10%

I preheated my 10-gal. cooler mash tun and my 5-gal cooler HLT with 1 gallon each of boiling water. Drained the water out of the mash tun before starting the Mash.

Put in all 4 gallons of strike water heated up to 180°. Then did the dough-in and stirred everything well. Temp after mixing was a little high at 162° so I stirred in just a little less than half a gallon of our 45° well water. That brought the temp to 158° so I sealed up the mash tun and mashed for an hour.

After an hour in the mash I Vorlaufed until clear and then took a very small sample of the runnings on a saucer. When I put in a couple of drops of iodine to test for completeness of enzymatic action. Iodine diluted right out so knew it was OK to take the first runnings. Vorlaufed a little bit more just to be safe and then got 2¼ gallons of wort from that initial 4 gallons of strike water.

While waiting for the mash I had heated 4½-gallons of sparge water to 195°. I was looking for a boil volume of 6 to 6½-gallons so I added 3¾-gallons of Sparge water, pouring one gallon at a time, over the grain bed.

I stirred this up well and then Vourlaufed until clear. Then I took the second runnings into the boil kettle. Ended up with about 6¼-gallons in the boil kettle which was OK, but next time I will increase the sparge to get 6½-gallons in the boil kettle.

Turned on my burner and put the kettle on to boil! Had to keep taking it off and turning the flame down because it kept foaming up. Good news is I use an 11-gal. boil kettle, so it never boiled over. Finally got it to behave and it was boiling nicely 20-minutes after start.

Put in the 1-oz. Northern Brewer Hops and started the 60-minute boil. At 45-minutes I added the Irish Moss and inserted my copper wort cooler. At 2-minutes remaining I added the ½-oz. East Kent Goldings hops.

Took off the heat at 60-minutes, covered the wort and took inside to hook up wort cooler to sink. We have really cold water from our well (45°) and it only took 23-minutes to get the wort down to 70°. Took an Original Gravity reading at this point and it came out at 1.057 which was a little higher than the targeted 1.054.

I sanitized a whisk and a pair of scissors along with the Wyeast Smack Pack that I had activated the night before. I used my whisk to mix it in vigorously generating a lot of foam as I did so and then pitched the yeast. Think I might pitch first and then whisk next time to avoid pouring yeast on the foam of the wort.

Sealed up the primary fermentor with almost exactly 5-gallons in it (was hoping for 5½-gallons). Added the airlock and moved it over to a corner in my "Man-Grotto" (no door so it can't be a cave). The next day the airlock was bubbling constantly and vigorously. Temperature in the corner of the grotto stayed around 67°.

8-days later I racked it into my secondary fermenter so I was a day behind plan. Didn't quite get 5-gallons into the secondary (bummed) but there wasn't really that much trub in the primary. The beer was quite clear at this point.

11-days later I finally bottled it after taking the Final Gravity measurement. The Final Gravity was 1.014. Since OG was 1.057 that converts to an ABV of 5.646%

When bottling from the secondary fermentor, there was very little sediment in the bottom of the pail. Spilled too much beer while bottling, but ended up with 48 of the 12-oz. bottles. Will check in a week to see how the carbonization is going and adjust here when I do.

Author:

Boil Size: 450 Litres

Boil Time: 60

Boil Gravity: 15.7

Efficiency: 85

Mash Thickness: 3.66

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/1/2022 9:39 AM

Notes:

Author:

Old Standby Brewing

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 78

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: 7.22 psi

Creation Date: 6/21/2021 11:09 PM

Notes: Actual mash pH=5.35 after Gypsum addition.

20 minute WP to bring temp down to 180° then add WP hops. 20 minute WP with hops from 180° down to 165°. 5 minute rest and then chill and transfer to fermenter. Total of 45 minutes after flame out before chilling.

Add dry hop addition on day 3 when primary fermentation is still active. Biotransformation will help dry the beer a bit more to reach the final gravity of 1.013

After primary is complete, begin chilling the beer in stages, with 2-3 yeast/hop dumps, and then hold temp around 38°F for 10 days to condition.

Cheers!

Tasting Notes: Basic malt bill allows the Sabro hops to really shine. By using fresh Yakima Valley Sabro hops, you get a bolder and brighter, more concentrated flavor & aroma which really shows in your finished beer. Sabro produces tropical fruit & citrus flavors, along with unique, but subtle, cedar & cream character.

Author:

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 83

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: 1/15/2020 7:08 AM

Notes: Brewdate 15.01.2020
Bottled 11.02.2020

Author:

VTHomebrewer

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.062

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: 10/11/2019 11:41 PM

Notes:

Author:

Boil Size: 60 Gallons

Boil Time: 60

Boil Gravity: 1.044

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: 2/12/2018 8:29 PM

Notes:

Author:

Joe's Famous Homebrew.

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.081

Efficiency: 67

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: 11/12/2017 10:36 PM

Notes: 1/31/22: Rack out half to carboy. Add 1oz cluster hops to 2.5 gals in primary.

Debate kegging or bottling all or part of each half-batch....

Author:

luv2brew

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 50 ° F

Priming Method: keg

Priming Amount: N/A

Creation Date: 11/5/2017 6:39 PM

Notes:

Author:

Sneaky Pete

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

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: 5/5/2017 5:15 PM

Notes: OG 1.054/14 brix

Author:

mike@majormike.com

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Forced Carbonation

Priming Amount: 2.3 vols

Creation Date: 5/5/2012 7:19 AM

Notes: Strong bitterness but nit astringent. Medium mouthfeel. Good Cascades aroma. Lingering smooth aftertaste. Great beer!

9 days in primary @ 65deg F. 20 days in secondary with 1oz Cascades dry-hopped @ 65deg F. Force carbed at 40 deg F @ 10 psi.

Author:

oskila

Boil Size: 9 Litres

Boil Time: 90

Boil Gravity: 1.025

Efficiency: 70

Mash Thickness: 2.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/16/2016 12:42 PM

Notes: The described dry hop pretty much drowns out any interesting flavour notes from the adjuncts. Less hops, more stuff next time and maybe the beer'll turn purple from the black rice as originally hoped.

When brewed an estimated attenuation of 82% was achieved, putting FG at 1.01 rather than 1.016.

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 1.5

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: 12/9/2015 7:42 PM

Notes:

Author:

BrewHop

Boil Size: 8.25 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 71

Mash Thickness: 1.3

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: 4/24/2015 10:30 PM

Notes: Brewed 4/26/15. Strike water was about 170/171F. Hit about 153F on the dough in and I recirculated about 1.5 gal to get it down to 152F. pH was 5.1 which is way lower than the predicted 5.5 in brew'n water. Not sure why that might be but the acid malt probably wasn't that necessary. Kettle efficiency is 81% which is a little lower than normal. Boil was pretty vigerous and I ended up with probably about 5.5gals in the fermenter. Could have slowed it or collected about 8.5gals in the kettle. Topped off with a little bit of water. Efficiency was pretty good and within normal range. Pitching temp was a little high about 71F so I pitched and cooled it down to 67F. 4/27 beer has been sitting at 67F with icing throughout the day. 4/28 temp has been about 67/68 all day. 4/29 temp had drifted up to about 69F so I let it stay there. Dry Hopped 5/8/15. Kegged 5/17/14. Ended up dry hopping for a bit longer than the planned 7 days.

Author:

Boil Size: 2200 Litres

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/28/2015 10:35 AM

Notes:

Author:

dtwhite

Boil Size: 9.3 Gallons

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: 1.77

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/27/2015 12:29 AM

Notes: use sanitized dry hopper thing to siphon beer from kettle

cold crashed prior to transfer and found that the beer was clear enough at that point - next time, plan it so that I do this the day of the event for maximum freshness

Author:

Diamond-Geezer

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.045

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: 11/13/2014 2:45 AM

Notes:

Author:

Dr.Beer

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 69

Mash Thickness: 1.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/22/2014 6:28 PM

Notes:

Author:

gmull70

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 70

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: 11/27/2013 5:11 PM

Notes: AS FAR AS THE FIELD FOR DRY HOPING i ASSUME THAT THE AMOUNT OF DAYS IS AT , WHAT DAY i DRY HOP NOT HOW MANY DAYS I DRY HOP FOR. i WAIT TILL PRIMARY FERMENTATION IS FINISHED THEN DRY HOP TILL i KEG THE BEER.

not sure how much water I'll need for sparge, but I always keep some extra