Homebrew Beer Recipes | Page 1242 | Browse 320,000+ at Brewer's Friend

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:

KarlLark

Boil Size: 6.44 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: 1.5

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: 1/17/2022 1:38 PM

Notes:

Author:

ACBEV

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: BrownSugar

Priming Amount: 132.3 g

Creation Date: 12/21/2019 1:19 AM

Notes: Recipe inspiration from Ronald Pattinson.

Author:

Ottowerks

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 50 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/6/2019 5:32 PM

Notes: Step by Step
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Finally, add 1 tsp. calcium chloride to the mash.

Step mash the rauchmalz, Munich, dark Munich, and aromatic malts at 131 °F (55 °C) for 10 minutes. Raise mash temperature to 146 °F (63 °C) and hold for 40 minutes, then up to 158 °F (70 °C) for 20 minutes. Start recirculating wort. Add remaining malts and raise the temperature to 168 °F (76 °C) and hold for 15 minutes. Sparge slowly and collect 6.5 gallons (24.5 L) of wort.

*My plan on the mash,
1) dough in around 136F, without circulation and hold for 10 minutes at 131F,
2) start circulating water from HLT that is as 146F, and hold for 40 minutes,
3) than raise that to 158F for 20 minutes.
4) Add rest of grains and raise temp to 168F for 15 minutes)

Boil the wort for 90 minutes, adding hops at the times indicated in the recipe.

Chill the wort to 50 °F (10 °C), pitch the yeast, and ferment until complete. Transfer to secondary and lager for six weeks at 32 °F (0 °C). Rack the beer, prime and bottle condition, or keg and force carbonate to 2.4 volumes.

Need to do a d-rest
The process is simply to raise the fermentation temperature from lager temperatures (50-55F) to 65-68F for a two day period near the close of the fermentation. Usually the diacetyl rest is begun when the beer is 2 to 5 specific gravity points away from the target terminal gravity.

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:

bira delisi

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/28/2018 8:43 AM

Notes:

Author:

JJ Holle

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 80

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 65 ° F

Priming Method: sucrose

Priming Amount: 9.3 oz

Creation Date: 4/19/2017 11:54 PM

Notes: 34/70 has a very wide range without any noticeable flavor differences, I let it ferment at 65 degrees.

Author:

lyna

Boil Size: 182 Gallons

Boil Time: 90

Boil Gravity: 1.064

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 61 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/16/2016 2:10 PM

Notes:

Author:

rodfon

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/12/2016 1:01 PM

Notes:

Author:

apopnj

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/27/2016 4:39 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:

Aloha

Boil Size: 1030 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 81

Mash Thickness: 3.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/11/2016 9:48 AM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: honey

Priming Amount: 3 tablespoons

Creation Date: 4/7/2016 6:02 PM

Notes: PREP Peel from 1 scrubbed and dried grapefruit

60-MINUTE MASH AT 152 ° F

2 quarts water, plus 1 gallon for sparging
1.35 pounds English Pale malt
0.1 pound Victory malt
0.1 pound Caramel 10 malt
0.1 pound Caramel 20 malt
0.15 pound torrified wheat

60-MINUTE BOIL
0.1 ounce Columbus hops
0.2 ounce Amarillo hops, divided into halves
0.2 pound clear Belgian Candi Sugar
¼ cup honey

FERMENT ½ packet English ale yeast, such as Safale S-04 (see note)
3 tablespoons honey, for bottling

Note: Hops, like other crops, experience shortages depending on the growing season. Amarillo stocks can vary from year to year.
So if you have a hard time finding them, try Centennial or Cascade for a citrus-filled hop character.

PREP: Preheat the oven to 250 ° F.
Place the pieces of grapefruit peel directly on a baking sheet and bake on the lower rack until they are dry, 15 to 20 minutes,
or until the peel begins to brown.

MASH: In a medium stockpot, heat the 2 quarts water over high heat to 160 ° F. Add all the malts and torrified wheat and stir gently.
The temperature should reduce to 150 ° F within 1 minute.
Turn off the heat.
Steep the grains for 60 minutes between 144 ° F and 152 ° F.
Every 10 minutes, stir and take the temperature. If the grains get too cold, turn on the heat to high while stirring until
the temperature rises to that range, then turn off the heat.
With 10 minutes left, in a second medium stockpot heat the 1 gallon water to 170 ° F.
After the grains have steeped for 60 minutes, raise the heat of the grains-and-water mixture to high and stir until the
temperature reaches 170 ° F.
Turn off the heat.

SPARGE: Place a fine-mesh strainer over a pot, and pour the grains into the strainer, reserving the liquid.
Pour the 1 gallon of 170 ° F water over the grains. Recirculate the collected liquid through the grain once.

BOIL: Return the pot with the liquid to the stove on high heat and bring to a boil. When it starts to foam, reduce the heat to
a slow rolling boil and add the Columbus hops.
Add half of the Amarillo hops after 30 minutes, the grapefruit peel after 55 minutes, and the remaining Amarillo hops after 59 minutes.
Prepare an ice bath by stopping the sink and filling it with 5 inches of water and ice. At the 60-minute mark, turn off the heat,
add the Belgian Candi Sugar and ¼ cup honey, and stir to dissolve.
Place the pot in the ice bath in the sink and cool to 70 ° F, about 30 minutes.

FERMENT: Using a sanitized funnel and strainer, pour the liquid into a sanitized fermenter.
Add any water needed to fill the jug to the 1-gallon mark. Add the yeast, sanitize your hands, cover the mouth of the jug with one hand,
and shake to distribute evenly.
Attach a sanitized stopper and tubing to the fermenter and insert the other end of the tubing into a small bowl of sanitizing solution.
The solution will begin to bubble as the yeast activates, pushing gas through the tube.
Wait 2 to 3 days until the bubbling has slowed, then replace the tubing system with an airlock.
Wait 11 more days, then bottle, using the 3 tablespoons honey.

Variations:
1 ½ tablespoons of fresh grated ginger. Add it at 55 minutes into the boil.
Agave nectar will work as a substitution for honey.

Author:

Mikulin Vasyl

Boil Size: 1150 Litres

Boil Time: 60

Boil Gravity: 13.5

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/31/2016 6:05 PM

Notes:

Author:

RyDog

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/5/2015 5:03 AM

Notes:

Author:

Joemac

Boil Size: 7.2 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/19/2015 12:06 AM

Notes:

Author:

FrankVilla

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/21/2015 6:14 PM

Notes: FG aim for 12

Author:

rgrosholz

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/15/2015 7:49 PM

Notes: Won 2nd place of 12 in 2013 Hop Blossom festival 18A, score 42.5

Author:

Hebby

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 57 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/1/2015 2:06 PM

Notes:

Author:

dofundive

Boil Size: 3.6 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 85 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/23/2014 2:17 AM

Notes: http://www.boulevard.com/BoulevardBeers/tank-7-farmhouse-ale

Start Vol = 7.5 gal (68F), 7.75 gal (212F)
Finish Vol = 6.5 gal (68F), 6.77 gal (212F)
(Volume into Fermentor = 6 gal)
Ratio = 7.5/6.5 = 1.15
Gravity ~ 62 * 1.15 ~ 71

Whirlpool for 15 mins then let settle for 15 mins.

Fermentation Profile:
1. Pitch - 66F (1 day)
2. Active - 75F (3 days)
3. Slowing - 85F (5 days)
4. Finish - 68F (10 days)