Homebrew Beer Recipes | Page 116 | Browse 320,000+ at Brewer's Friend

Author:

Brock's Brew

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.105

Efficiency: 86

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 17 ° C

Priming Method: Bulk Priming

Priming Amount: 150 grams

Creation Date: 4/4/2019 12:06 AM

Notes: This is my first full grain beer! Just to see if it is worth stepping up from partial mash recipes. It was a lot of fun but my equipment wasn't quite right although I made it work. Mash was easy to manage and the boiling pot was at it's limits (no boil over thank goodness) but transferring wort to fermenter was a bit of a challenge without a syphon... Also cooling the wort with ice was a lot slower than I expected.
Look forward to tasting this beer!

Author:

guyfrombrussels

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/23/2015 11:50 AM

Notes:

Author:

bhive01

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/4/2018 6:13 PM

Notes: Going back to the original recipe more. The Lida Kviek was nice, but it wasn't the same. I've drifted away on the Yeast and the hops a bit.
Updating with more recent ingredients I have on hand. Using OYL-044 more nowadays due to lesser WLP availability nearby Seems like the same yeast so far.

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/11/2020 6:10 AM

Notes: OG: 1.073
FG: 1.018
IBUs: 38
ABV: 7.3%

Acidulated malt to adjust mash pH to 5.2 Mash the grains at 151°F (66°C) for 25 minutes. Vorlauf for 15 minutes then run off into the kettle. Sparge the grains and top up as necessary to get 6 gallons (23 liters) of wort, or more, depending on your evaporation rate. Boil 60 minutes, adding hops according to the schedule. Whirlpool for 45 minutes, adding first whirlpool addition at the start and the next after 20 minutes. After the boil, chill the wort to slightly below fermentation temperature, about 64°F (18°C). Aerate the wort and pitch the yeast (ensure a healthy pitch of the correct amount yeast). Ferment at 65°F (18°C). Add dry hops according to the schedule. Crash and remove dry hops on Day 11.

BREWER’S NOTES
Add acidulated malt to adjust the mash pH to 5.2 (1 percent of acidulated to malt per 0.1 of pH reduction needed). We target a 5:1 chloride-to-sulfate ratio in our mash and shoot for about 155 ppm of chloride. We also find we like our beers with a firmer bittering charge than is often seen.

Author:

Moorhead

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/28/2016 11:46 AM

Notes:

Author:

Capn12

Boil Size: 3.2 Gallons

Boil Time: 75

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: Maple Syrup

Priming Amount: 6 Tbsp

Creation Date: 1/31/2013 11:01 AM

Notes:

Author:

KAHLE

Boil Size: 6.8 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 75

Mash Thickness: 1.5

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: 1/31/2020 1:24 PM

Notes:

Author:

Jimbo64

Boil Size: 6 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: 2/25/2012 12:08 AM

Notes:
The biscuit and Honey malts come through well. Interesting pale ale. Had to choose English style to get the style match to turn green? Id call it a straight up pale with an interesting twist.

Cheers, Jim
http://jimsbrews.blogspot.com/

Author:

Dennis Trunzo

Boil Size: 7 Gallons

Boil Time: 90

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: 12/22/2012 4:53 PM

Notes: Samuel Adams Boston Lager clone

Author:

David Ramthun

Boil Size: 7.00004 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: 4/1/2011 5:14 PM

Notes:

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:

DrPaulsen

Boil Size: 13.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/25/2012 7:46 AM

Notes: Won 1st place in the combined Light Lagers & Pilsners category at the 2010 Granite City homebrew contest. Results may be found at the link, below.

https://www.facebook.com/notes/granite-city-food-brewery/gcfb-homebrew-contest-winners-congratulations/107914039254067

Collect 13.5 gal at 160F, to hit 13.75 gal at boiling (0.98/0.96 = 0.98 density ratio at 160 F vs 212 F). Boil down to 12.25 gallons.

Fill Levels
Start : 13.5 gal = 3.25"
(13.75 gal = 2.95")
Finish : 12.25 gal = 4.6"

Pre-boil OG should be around 1.044 for a 76% extraction efficiency.

Start Vol = 13.25 (68F)
Stop Vol = 11.75 (68F)
Ratio = 1.13
Gravity= 44 * 1.13 = 49

Boil from 13.75 down to 12.25 gallons. It will shrink to 11.75 gal. Leaving behind 0.5 gal in the Whirlpool & 0.25 gal in the CFC will give 11 gallons total (5.5 gallons into each fermentor).

Pitch 775 Billion cells (for 11 gallons)
~800 mL of slurry (1B cell/mL, 50% yeast)
~200 gm of propagated yeast slurry
~409 gm of harvested yeast slurry (2B cells/gm)

-Try to measure out 300 gm of slurry per fermentor (600 total), assuming a 50% factor of safety.

Author:

klk

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.038

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: 11/27/2017 12:41 PM

Notes: https://byo.com/color/item/126-american-amber-style-profile

American Amber by the Numbers

OG: 1.045–1.060 (11.2–14.7°P)
FG: 1.010–1.015 (2.6–3.8°P)
SRM: 10–17 IBU: 25–40 ABV: 4.5–6.2%

Amber Waves
(5 gallons/19 L, all-grain)
OG = 1.051 (12.6 °P)
FG = 1.013 (3.2 °P)
IBU = 35 SRM = 10 ABV = 5.1%

Ingredients

9.5 lb. (4.3 kg) Great Western 2-row malt (2 °L)
(or light, North American 2-row)
0.75 lb. (340 g) Great Western crystal malt (40 °L)
0.5 lb. (227 g) Durst Munich malt (8 °L)
0.25 lb. (113 g) Great Western crystal malt (120 °L)
6.5 AAU Horizon hops, (60 min)
(0.5 oz./14 g at 13% alpha acids)
1.5 AAU Cascade hops, (10 min)
(0.25 oz./7 g at 6% alpha acids)
2.25 AAU Centennial hops, (10 min)
(0.25 oz./7 g at 9% alpha acids)
1.5 AAU Cascade hops, (0 min)
(0.25 oz./7 g at 6% alpha acids)
2.25 AAU Centennial hops, (0 min)
(0.25 oz./7 g at 9% alpha acids)
Wyeast 1056 (American Ale), White Labs WLP001
(California Ale) or Fermentis Safale US-05 yeast

Step by Step

Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 154 °F (68 °C). Hold the mash at 154 °F (68 °C) until enzymatic conversion is complete. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (25 L) and the gravity is 1.040 (9.9°P).

Total wort boil time is 90 minutes. Add the bittering hops with 60 minutes remaining in the boil. Add Irish moss or other kettle finings with 15 minutes left. Add other hop additions at 10 minutes remaining and flame out. Chill the wort to 67 °F (19 °C) and aerate thoroughly. The proper pitch rate is 9 grams of rehydrated dry yeast, 2 packages of liquid yeast or 1 package of liquid yeast in a 1.5-liter starter.

Ferment at 67 °F (19 °C) until the yeast drops clear. Fermentation should be complete in about one week. Allow the lees to settle and the brew to mature without pressure for another two days after fermentation appears finished. Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 2 to 2.5 volumes.

Author:

dpatrickv

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

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: 2/7/2013 8:53 PM

Notes: 6 pounds of washed, halved, and frozen strawberries in a paint strainer bag to secondary,

Author:

Djcpereira

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/17/2015 12:07 AM

Notes:

Author:

Choozo

Boil Size: 58 Litres

Boil Time: 80

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/25/2017 12:27 PM

Notes:

Author:

Herr Braumeister

Boil Size: 7.03 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 72

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/12/2018 8:53 PM

Notes: R/O water. Water agents added to entire mash/sparge volume.

Original version was a bit sweet and cleared up, so reduced the honey malt by half and doubled the wheat malt. Previously it was a half pound each.

Author:

cadarnell

Boil Size: 3.5 Gallons

Boil Time: 40

Boil Gravity: 1.046

Efficiency: 80

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: 1/18/2012 7:23 PM

Notes: 152 60 mins

Author:

mitchromig

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

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: 2/18/2021 3:49 PM

Notes:

Author:

Stinger85

Boil Size: 31.5 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/26/2017 3:09 AM

Notes: