Homebrew Beer Recipes | Page 1314 | Browse 325,000+ at Brewer's Friend

Author:

CharlieA

Boil Size: 4.34 Gallons

Boil Time: 65

Boil Gravity: 1.047

Efficiency: 71

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 69 ° F

Priming Method: corn sugar

Priming Amount: 1/2 Cup

Creation Date: 1/9/2016 5:39 PM

Notes:

Author:

Airborneguy

Boil Size: 7.06 Gallons

Boil Time: 60

Boil Gravity: 1.046

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: 3/5/2023 11:06 PM

Notes:

Author:

Nobel Savage Brewing

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 75

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: 4/29/2022 1:49 PM

Notes: BREW TIME 4 WEEKS TO KEG or 6 weeks to bottle condition
: 2 WEEKS PRIMARY | 2 WEEKS SECONDARY | @ WEEKS BOTTLE CONDITION

NORTHERN BREWING STYLE DESCRIPTION: Raging aromas of passion fruit, peach and citrus burst forth with disturbing ferocity, burrowing into a bright white
head scarred with scents of bready malt. The Tasmanian Devil screams with wild heritage, boasting the rare, robust
Australian Galaxy hop. Long, vibrant claws of tropical fruit grip the palate, forceful and stunning, before relaxing
into a creamy balance against sparkling, silky base malt. Turning sharply from tyrannical flavor to a tame, dry finish, Tasmanian Devil is a wild, unpredictable creature.

SCHLAFY STYLE DESCRIPTION:
The idea for Tasmanian IPA was born when we discovered the Galaxy hop on a trip to Australia in search of next big hop. We knew its distinct fruity characteristics would lead to an intense IPA with an over the top flavor. We took that idea and used it as a model for a bigger beer—one that’s powerfully hoppy and dangerously drinkable. This aromatic ale is heavy on those Australian Galaxy hops and balanced in bitterness, with recognizable fruit notes of pineapple and tropical fruits.

Author:

takeout87

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

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: 1/20/2019 5:48 PM

Notes:

Author:

Joe 6-pack

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.066

Efficiency: 65

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: 4.5 oz

Creation Date: 3/20/2018 3:00 AM

Notes: - took 1 gal of first runnings & boiled down to 0.5 gal on kitchen stove (takes ~90 mins)
- make a 2.0L starter using 210g of DME

Fermentation:
- 14 days @ 64-68

Author:

Boil Size: 5.5 Gallons

Boil Time: 30

Boil Gravity: 1.065

Efficiency: 75

Mash Thickness: 1.45

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: 2/26/2017 12:21 AM

Notes: Do a cereal mash with 10% of your malted grains and the oats.

1lb 2 row (crushed), 3 lb oats

In 2 gal of water (siphoned from your sparge water) heat oats at 135F for 5 minutes, then bring to a boil

Author:

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/6/2016 6:00 AM

Notes:

Author:

YHCDublin

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.2

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: 7/5/2016 7:50 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/30/2016 12:37 AM

Notes:

Author:

SchuBrew

Boil Size: 7.5 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: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/25/2016 2:06 PM

Notes:

Author:

Kaibosh

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.056

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: 1/3/2014 6:10 AM

Notes:

Author:

Guy Hunt

Boil Size: 72.5 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 90

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/17/2015 10:24 AM

Notes: Dodd's of

Author:

Marc ook

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 73

Mash Thickness: 3

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: 9/13/2015 11:51 AM

Notes: Nimweeghse Mol - Reconstructed recipe.
Traditional Sweet and Sour Ale from Nijmegen (NL) area. Probably not entirely unlike Flanders Red.

Basics:
- Very pale malt (wind-malt)
- Boil 2/3 of first runnings with hops, boil second runnings briefly (lit. 'until it breaks').
- Mix and let cool for up to 10 hours, or until acidic enough (Here: I intend to feed Roeselare blend from an earler batch). Add (German) ale yeast starter.
- Dirung primary, gently boil 1/3 of first runnings down to thick brown syrup for about 3 days (Here: I will this replace with dark extract).
- After primary fermentation: prime with all the dark extract and drink within a week (or a bit longer in winter).
- Hops: local variety, lower Rhine valley, a bit like Spalt or Hersbruck would be my guess. Amount: '1/8 of the grain measure'. I presume by volume, as it's described at the time as sweet and sour, not bitter. Aim for no more than than 20EBU.
OG: 40-50 (Rhineland) pounds of grain per (Rhineland) barrel- I estimate: 1.050-1.060's

Transcription of recipe:
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Wert van blanck gerste mout, sonder ietwes anders, gebrouwen.

Tot ijder ton mol, neemt 50 lb [=pond] gerstenmout, oock wel maar 39 en 40 lb.

Hoppert koockt 3/4 uurs of 1 uur. Onder den hoppert neemt men so veel hop als ontrent in een agtendeel, daer men kooren mede meet gaet.

Het mout daer men mol van brouwt moet hart gedroogt weesen.

Van de mol werden maar 2 roersels gedaen.

Het eerste roersel wert op de backen gepompt totdat het 2de heet is. Dan laat men het eerste roersel in de ketel pompen, tot op 15 a 16 ton naar die men op den back moet houden totdat het 1ste en 2de roersel cort is. Het eerste roersel, of hoppert, moet 1 uur of 3/4 uurs koocken, daeronder 1 agtendeel hop. Kort sijnde moet men het in de klaarkuijp lossen, gelost sijnde, soo pompt het nabier of 2de roersel in de ketel. Laat dat maar even koocken ofte deurbreecken. (Nota. Onder ‘t nabier doet men geen hop.) Lost het clan onder den hoppert in de klaarkuijp en laat dat heel rins omgaan. ‘t Moet wel 1 uurs of 10 staen, dog des soomers soo rins niet als des winters. (Nota. Des winters laat men’t soo rins werden als men het can crijgen.) Rijns sijnde, soo pompt het op de backen, laat het daerop heel koudt werden. Set dan het gift daermede. (Nota. Het gijl wert op de manier van soet bier geset.)

Het 2de roersel ofte nabier uijt de ketel gelost sijnde, soo pompt de 15 a 16 ton die gij van den hoppert op de backen gehouden hebt in de ketel, doet daer geen hop in en laat dat tot op 5 ton heel langhsaam verkoocken, totdat het soo dick als stroop is, en bewaart dit tot 1/2 uur tevoren eer gij aen’t vaten gaat. Laat dan het dicke bier als stroop bijschieten en vaat 1/2 uur daernaar.

Nota. Het dicke stroopachtige bier koockt somtijts wel 2 dagen. Hoe sagter en lancksamer het koockt, hoe beter. Den derden dagh wert de mol gevaet. Voor 1 ton mol wert 5 gl. betaalt.

Het eerste roersel moet 2/3 van het nat dat men van doen heeft groot wesen en het 2de 1/ 3 .

Nota. Men moet hoppert en nabier in de klaarkuijp lossen. En moet in de klaarkuijp staan een uur of 10, totdat het wat omgegaan is en geoordeelt wert blanck genoech te sijn. Wert die op de backen gepompt, en het gijl mede geset, het moet een sterk gift wesen, eer men vaat.

Nota. Men moet het op de backen heel coudt laten worden.

Uit: Rudolf Nunes Ferro, ‘Een verloren gewaand bierrecept herontdekt. De bereidingswijze van de Nijmeegse mol’ in: Jaarboek Numaga 1994, p. 43-52.

Author:

kraw

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 62

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/24/2015 7:18 PM

Notes: 1 L starter on stirplate starting at 4 on 6/5/2016

Author:

Boil Size: 15.2 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 2.5

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: 5/26/2015 12:41 PM

Notes:

Author:

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

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: 1/28/2015 5:43 AM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 1.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 53 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/16/2015 4:05 PM

Notes:

Author:

Bakke Brygg

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 10 ° C

Priming Method: Sukkerlake

Priming Amount: 6 g sukker/L

Creation Date: 8/13/2014 11:08 AM

Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 15,85 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

I dette ølet kan et mer avansert meskeskjema være verdt å prøve:
55 grader i 15 min (proteinsteg)
63 grader i 45 min (beta-amylasesteg)
72 grader i 15 min (alfa-amylasesteg)
77 grader i 5 min (utmesk)

ELLER:
Mesking på 66 grader i 75 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 9 grader før pitching av gjær.

Gjæring på 10 grader til 2/3 av FG er nådd (typisk etter 10-14 dager). Øk deretter gradvis (ca. 1 grad pr. dag) til 17 grader. Hold på 18 grader i 2-3 dager. Senk deretter til 10 grader eller lavere før tapping (totalt 20-28 dager).

Gjæralternativer: WLP830, WLP838, Saflager 34/70

Author:

gmull70

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 1.25

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: 2/25/2014 5:13 PM

Notes:

Author:

amclea01

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.062

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 63 ° F

Priming Method: Forced Co2

Priming Amount: N/A

Creation Date: 2/19/2014 6:02 AM

Notes: