Homebrew Beer Recipes | Page 116 | Browse 310,000+ at Brewer's Friend

Author:

AnteK

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.073

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/27/2016 5:02 PM

Notes: Important

I recommend for High-gravity a Double Mash method for Braumeister 20l, efficiency 65 % for that

Instructions

. First Mash:
Half of the grains whitout black malt in the pipe, make
the Sparge to reach 25 L for that 4l sparge warter.

. Second Mash:
Other half of the grains in the pipe with black malt in the last 40 minutes will prevent the extraction of hash tannins in your beer

Aerate the wort with pure oxygen or filtered air and pitch 2 American ale II

.First fermentation at 17 to 20 c˚ 15 days
.Secondary fermentation 10 days at 20 c˚ "Optional 30g Coconuts Nibs in the hopbag"

.Cold crash "15 days" at 0c˚

Cheers!!

Author:

tracyk

Boil Size: 6.75 Gallons

Boil Time: 90

Boil Gravity: 1.073

Efficiency: 79

Mash Thickness: 1.25

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: 8/25/2014 2:29 PM

Notes: Added 1 TBSP of Pumpkin Pie Spice last 10 minutes of boil.
Also added one 29oz can of pumpkin in the boil kettle with 15 minutes left. The other 29oz went in the mash tun.
Added 1 vanilla bean to the secondary and 2 TBSP of vanilla flavoring at bottling.

Author:

monkeyhaiku

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

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: 1/13/2015 5:35 AM

Notes:

Author:

alhounos

Boil Size: 13 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 62

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/16/2015 1:51 PM

Notes:

Author:

Josh (Brewer's Friend)

Boil Size: 5 Gallons

Boil Time: 120

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: 1/5/2012 9:23 PM

Notes: Target Pre-Boil Volume: 5 gal
Target Post-Boil Volume: 3 gal
Target Post-Boil Gravity: 1.269

Actual Pre-Boil gravity at 5 gallons: 1.116, estimated post-boil wort gravity: 1.193
(probably didn't use enough corn sugar, weight measurement was skewed)

Mash with:
1/2 tsp Calcium Chloride
1 tsp Epsom Salt
1/2 tsp Baking Soda

Boil:
- mix all boil hops together (6 oz) and split into 24 equal size additions of .25 oz each
- add one hop addition every 5 minutes during boil (measurements in ingredients set at 1 hr, average time in boil)

- remove 1 pint wort (@1.193), mix with 2 pints water and make starter (@1.064) for WLP099

- mix 3 Qts wort (@1.193) with 1 gallon water for primary (@1.083)
***Use plastic fermenter with lid to allow for easy wort/hop additions***
- pitch 1056

- put remaining ~2 gallons wort (@1.193) in sanitized container, refrigerate

Primary Fermentation:
- Wort addition
----- once fermentation starts, perform wort addition every 12 hours for 8.5 days (17 additions):
-------- add 2 cups from reserved wort using sanitized measuring cup
----- *** monitor gravity of primary to check for slowing ***
- On addition 10, add high gravity yeast starter
- Add oxygen daily (evening) for 4 days. Stir wort vigorously with mash paddle.

Secondary Fermentation:
- Transfer to secondary after 10 days

Dry Hop (secondary only):
- mix dry hops together and divide into 28 equal portions
- add 1 portion daily (evening) for 28 days

Bottle:
- bottle after 28 days in secondary
- 12 oz bottles
- measure gravity before bottling: G
- bottle with:
2.5 - ( (G - FG) * 1.6 * 10^4 ) / 11
ounces of corn sugar
Expected volumes CO2 with no additional sugar:
678 * ( G - FG ) + 0.9

Total expected effective OG: 1.136

ACTUALS:
- OG at beginning of primary: 1.075
- Effective OG: 1.153
- Starting with addition 5, added .19 lbs corn sugar for next 6 additions, then .38 lbs for following 3 additions
- added 099 with addition 7
- 10 total wort additions, 13 total additions
- dry hopped with additions 11 to 22
- racked evening after final dry hop addition (time 23, day 11.5)
- gravity at time 8: 1.058, at time 10: 1.070, at time 23: 1.042

Author:

Jay Love

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 60

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: 3/20/2012 1:15 PM

Notes:

Author:

ncohen16

Boil Size: 4.5 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 60

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: 10/31/2018 12:43 PM

Notes: Philadelphia source water used

.75 tsb of gypsum added to mash
1.0 tsb of calcium chloride added to mash

Author:

milo

Boil Size: 1.7 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Fizz Drops

Priming Amount: 1

Creation Date: 1/15/2013 11:49 PM

Notes:

Author:

andete

Boil Size: 5 Litres

Boil Time: 90

Boil Gravity: 1.019

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/20/2015 5:42 PM

Notes: 1 third of LIPA I Base dry hopped with Mosaic hops.

Author:

Vestre Tunhøgdabrygg

Boil Size: 28.5 Litres

Boil Time: 70

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/17/2016 1:21 PM

Notes:

Author:

Boil Size: 37 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/18/2016 4:11 PM

Notes:

Author:

AppalachianSkyeBrewing

Boil Size: 7.7 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 82

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 84 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/26/2019 10:01 PM

Notes:

Author:

Rothrock Brewing Company

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 80

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: 12/22/2015 10:53 PM

Notes:

Author:

KpaZzeto

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/11/2018 2:00 PM

Notes: Após o Mashout ferver o mosto por 5 minutos e resfriar a ambiente.
Corrigir o pH da mostura após o resfriamento para 4,5 com ácido lático.
Corrigir a temperatura para 45ºC e colocar 500g malte pilsen na panela borbulhar CO2 para eliminar o O2.
Lacrar a panela e acompanhar a acidificação até o pH 3.4.(kettle sour)
Fervura 60 min normal e pau na maquina.

Colocar 2,4kg de purê de manga palmer filtrado no final da fermentação primaria.

Acidificação com lactobacilos do malte (500g) @45ºC com 30hs chegou no ph 3.25.
Aroma ficou bem limpo sem indicação de contaminação.
Não houve formação do biofilme.
Foi levado 22l para o fermentador.

Author:

FagnerZ

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/28/2015 2:37 PM

Notes:

Author:

Betovar

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 80

Mash Thickness: 3.58

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: Dextrose

Priming Amount: 150.1g

Creation Date: 9/2/2015 8:53 PM

Notes:

Author:

Nebula Brewing

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 1.26

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: co2

Priming Amount: 9.15 psi

Creation Date: 10/15/2019 1:28 AM

Notes: Brewed on October 19, 2019.

Author:

PMP-Brews

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/15/2014 7:32 PM

Notes: BIAB notes:

7.90 gal of strike/mash water needed at 161 deg F.
Add grains in bag, stir and steep for 60 min.
Wrap kettle in towels and keep covered. Temp should stay consistent around 153 F. After mash, turn on burner, stir grains and get temp to 170 F. At 170 F, cut heat and let set for 15 min.
Remove grains and let drain into kettle.
Start 60 min boil and hop addition.

Author:

rgrosholz

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: Co2

Priming Amount: 13lbs

Creation Date: 7/27/2012 11:06 PM

Notes: Decoct 4 qts plus 2.5 qts water for mashout.
Ferment at 50F

Author:

terb

Boil Size: 8.3 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: Corn Sugar

Priming Amount: 4 to 5 oz

Creation Date: 2/11/2012 11:47 PM

Notes: After primary, slit open 2 vanilla beans. Scrape the insides, chop the pods into quarters, add to secondary fermenter, rack beer onto vanilla. Taste periodically for the correct balance.