Homebrew Beer Recipes | Page 1196 | Browse 315,000+ at Brewer's Friend

Author:

Antmuzic

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.095

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/20/2016 4:38 PM

Notes:

Author:

srtread@gmail.com

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 76

Mash Thickness: 3

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: 1/7/2021 4:18 AM

Notes: METHOD:

Fill clean Kettle with 16 litres of water at 67 °C. Add Mash Salts - 2 tsp or 10g of Gypsum (Calcium Sulphate)
Mill the grains and dough-in targeting a mash of around 3 Litres of water to 1 Kg of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 67 °C (152 °F).
Hold the mash at 67 °C ( 152 °F ) until enzymatic conversion is complete for 60 minutes.
Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 76 °C (168 °F). Mash out for 10 minutes.
Fly sparge slowly with 14 Litres of 76 °C (168 °F ) water, collecting wort until the pre-boil kettle volume is around 25 L (6.5 gallons).
The total boil time will be 90 minutes.
OPTIONAL Deltafloc or Irish Moss at 75 mins in or 15 mins remaining on the boil.
First hop addition of 20 grams of Eclipse to the Boil with 5 mins remaining.
Add second hop addition of 30 grams of Eclipse at flameout or 0 minutes remaining.
At flameout, cool wort to 19°C (67 °F ), decant starter or open Gold Pitch and pitch liquid GigaYeast or 2 x sachets of dry yeast into pre oxygenated wort.
Over the course of the two-week fermentation, ramp the temperature up to 23°C (73 °F ) to ensure full attenuation.
Once full attenuation is reached, dry hop with 50gm of Eclipse for 3 days.
When finished, carbonate the beer to approximately 2.5 volumes (5 g/L) of CO2 (or add 125g of table sugar or 180g of Light Dried Malt Extract if bottling) and drink fresh. Prost!

Author:

Rainfly-Brewing

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.046

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: 4/25/2019 6:00 PM

Notes: Grain bill is copied from my Prehistoric Amber recipes

Author:

Milk The Funk

Boil Size: 6.6 Gallons

Boil Time: 60

Boil Gravity: 1.061

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: 12/31/2018 8:43 PM

Notes: Yeast: The Yeast Bay Voss Kveik

:This recipe is untested:

Most of this taken from the garshol Voss recipe here: http://www.garshol.priv.no/blog/291.html

Original mash is 72C for 3-4hrs slowly dropping down. This is an attempt to recreate that - only with authenticity in mind. Other, more straightforward mashing procedures could be used but let's try the original process here to see how it is. Water is most likely ground water (ie distilled-like) so either RO or make sure that the Sulphate-Chloride balance is equal. Will be treating the mash with lactic acid solution if I use tapwater - if not then will leave untreated (as per the Norwegian brewing process).

Juniper communis can be found in "semi-open spaces. Typically spruce forests with bits of mountain exposed. Or large green cultural landscapes bordering on forest. It needs a bit of light." If in doubt please consult an expert. There are some poisonous pines so if in doubt, don't use it! Use fresh branches in the mash. Other species of Juniperus or varietals of communis are unknown territory as the wild communis is exclusively used in Norwegian brewing. Berries are an option if you don't have access to J. comunis, but may impart a different flavour and not have the antibacterial properties of the branches. 50-80g of berries to a 19l batch ought to do. If a standard mash tun, line the bottom to act as a grain filter. My Braumeister will have the juniper on the top as the water passes upwards. Do not exceed 80C with the juniper as you'll extract bitter compounds from the tree (I'm assuming).

Grain bill is just pilsner but 5% smoked malt was suggested. This may work very well with the piney, citrusy sweetness I imagine this has.

Boil originally is double the volume reduced by half from 240 minute boil. Will try to approximate that for a corny batch but my Braumeister goes only up to 30l so going from 32l to around 20l with a 180min boil. Hops follow garshol quantity scaled down. Can be any noble hops so I just put what I've got in storage.

As per the Voss recipe above - pitch a 1l starter at 39C (yes that's right! DO NOT attempt this temp fermentation with any other yeast - or do so at your own risk!) and let it rise a few degrees over 4 days. Carbonate to 1.5 volumes - naturally - as per English CASK ale.

Author:

Herr Stein

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: 17.81 psi

Creation Date: 11/28/2018 7:10 PM

Notes: A little biscuity. Medium body but not sweet, (due to the higher mash temp perhaps).
Initial hop flavor noticeable, the cascade and centennial pair well together.
Fermentation temp Approx. 63-65 for 2 weeks, primary only.
Sparkling clear golden color.
Good head retention.
Bottled or kegged, medium to high carbonation.
Alcohol not noticeable. .
One of the more flavorful APA's I've made and will be making again. Good summer beer for the 4th of July, I always have a batch ready and it doesn't last long.

* I've substituted magnum hops in place of the horizon for the bittering hops with no notable difference in taste.
** I really like the Mecca Munich malt in this. It adds more depth to the body of the beer.

Author:

Stvervaag

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

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: 9/29/2018 10:05 AM

Notes: 1 pakke Vermont Ale eller 2 pakker S-04.
Gjæres ved 19 grader i 14 dager.
Ved fersk gjær, sett starter først.
Whirlfloc/Irish Moss og gjærnæring ved 10 -15 min igjen av koking.

Author:

aussiealchemist

Boil Size: 77.5 Litres

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 77

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: Burst

Priming Amount: 7 min @ 200kpa

Creation Date: 8/30/2018 2:24 AM

Notes: Boil vigorously for 75 min to caramalise sugars. Oak chip liquor and Vanilla Extract added after dry hop. 200g sugar as syrup added pre-kegging.

Author:

NelsonBrewer

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.06

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: 7/21/2018 9:58 AM

Notes: Recipe as per YouTube: https://www.youtube.com/watch?v=K_ze-jIA74w
5 Gallon Batch
8 lbs Pilsen Malt Extract (box says PALE which is likely NZ LIGHT, whereas Pilsen is EXTRA LIGHT)
.5 Aromatic
.5 Wheat
.25 lb Caramunich
.10 Chocolate
2oz Tettnanger
.5oz Goldings (Styrian) hops 15 min

NB: in the recipe builder I have adjusted amounts to achieve the target values as below

NOTE: my boil kettle loses 3.5L per hour! Tend to lose 2L to trub at end of fermentation, hence if wanting 19L, need to start with 19 + 5.5 = 24.5

8 lbs LME = 6.7lbs DME = 3.039kg

Recipe states steep grains at 65oC +/- 10oC for 30 mins in one gallon of water - I will steep in the wort

Recipe states to crash cool below 27oC then pitch the yeast - I will aim to crash cool 1 - 2 oC below the fermentation temp for the yeast

Target OG is 1.069/1.070
Target SRM14
Target OG: 1.074
Target FG 0.016
Target IBU 23
ABV 7.3%

Target flavour: based on Chimay Red, a Belgian Ale with copper colour, a sweet and fruity aroma and a sweet flavour with traces of black currants

Author:

Carport Brewing Co.

Boil Size: 36 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/29/2017 5:54 PM

Notes: 15 days to ferment

Author:

deal.jt

Boil Size: 0.75 Gallons

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/30/2016 4:20 PM

Notes:

Author:

Mr Bojangles

Boil Size: 6 Litres

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/10/2014 9:13 PM

Notes:

Author:

RhymesWithOrange

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.128

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: Bottle Conditioned

Priming Amount: N/A

Creation Date: 7/24/2016 7:48 PM

Notes:

Author:

DannyBrew

Boil Size: 5.75 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 60

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/8/2016 5:47 AM

Notes: Starter Wednesday evening at 64F
Added to it Thursday evening at 65F
Increased to 68 Friday evening
Put still fermenting starter in refrigerator Sat. morning
(Saturday) Mash may have been a bit low. Prob 155 then 152
Has a ton of wort so really slow to boil, then 1:15 boil
Primary 64F 10 days (bubbling well Sunday morning)
Secondary 58F 10 days

OG 1079
FG 1026
6.96% ABV

Author:

jimboskillz

Boil Size: 23 Litres

Boil Time: 120

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: 4/30/2016 7:11 PM

Notes:

Author:

Crookedeyeboy

Boil Size: 45 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/27/2015 3:14 PM

Notes: This is my last Brewschool beer so I want some at home as well as for the course.
I shall split the brew into two fermenters:

X 20lts in FV 1
Safale US05 Yeast
60g Centennial - Dry Hopped
60g Mosaic dry hopped - Dry Hopped

X 15lts in FV 2
No dry hopping
Nottingham Ale Yeast

FV 1 will stay at home to be dry hopped for a week or so and FV 2 will go to the course, hopefully bright and hoppy ready for the students to bottle some to take home!

Author:

Oleg

Boil Size: 45 Litres

Boil Time: 90

Boil Gravity: 1.062

Efficiency: 75

Mash Thickness: N/A

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: 1/24/2015 9:54 AM

Notes:

Author:

Boil Size: 745 Gallons

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 91

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2015 12:16 AM

Notes:

Author:

Jim Higley

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 65

Mash Thickness: 2

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: 1/24/2013 5:26 PM

Notes: Mash at 149 for 90 minutes. Boil 90 minutes adding syrup during last 10 minutes. Primary fermentation week 1 at 65, week 2 at 70. Rack to secondary and keep at 68 for 4 weeks.

Author:

Russell Vaughn

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 2/27/2011 7:56 PM

Notes: Lemon Peel Is added at 15 min left in the boil. This beer should be around 6.1% with the alcohol booster added. Don't trust my specific gravity, it needs to be temp corrected too.