Homebrew Beer Recipes | Page 1320 | Browse 325,000+ at Brewer's Friend

Author:

LlewellynBrewHaus

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/22/2016 6:53 PM

Notes:

Author:

Travler

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 73

Mash Thickness: 1.3

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: 10/3/2020 4:25 PM

Notes: I had a huge rosemary plant in our yard and was inspired. I've tried to sneak up on the right amount of rosemary, as it's a pretty potent flavor. 14 gr (1/2 oz) of rosemary is mild but present. I haven't used more than 21 (3/4 oz).

I've got some aroma/flavor hops, but minimize it to let the rosemary out. This pairs well with fall / winter foods, when we're using more savory herbs in food.

Author:

Wolf Pack Brewing

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.062

Efficiency: 80

Mash Thickness: 3

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: 7/29/2020 8:22 PM

Notes: https://beerandbrewing.com/7FW4kwQBtmoQEuk8oU4oYG/article/weldwerks-brewing-co-juicy-bits-new-england-style-ipa

Version 3 updates
Using Wyeast 1318 instead of Whitelabs WLP067
Added 650 grams of acidulated malt to drop the PH to 5.2
Tweaked the water chemistry a little too - dropped the Baking Soda - 2:1 Calcium Chloride to Calcium Sulphate ratio

Use Epsom Salt, calcium chloride and calcium sulfate additions to adjust water profile to about 175–200 ppm chloride, 75–100 ppm sulfate, and 125–150 ppm calcium.

Mash at 149°F (65°C) for 60 minutes or until conversion is complete. Add half of the water salt additions to the mash and the rest at sparge. Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged.

Boil for 60 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule.

Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), add the first dry-hop addition. About 4 days later, add the second dry-hop addition for another 4 days. Package at 2.6 volumes of CO2 and consume fresh.

Takes 20 to 25 days before ready

Author:

paul_mullinax

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

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: 8/17/2018 7:04 AM

Notes: Cascade

Author:

kblankenship11

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 80

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/1/2017 2:20 PM

Notes: Fermentation set to 74 for first 24 hours then 76 after that.

Author:

wormyst

Boil Size: 48 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 71

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 27 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/28/2017 4:01 PM

Notes: 54.6 litres total

Author:

Deed Canary

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 60

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: 3/14/2017 8:46 PM

Notes: Increased 2-row to 5.5 kg for 19 litre batch for keg.

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:

Jeremiah White

Boil Size: 7.4 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/14/2017 10:46 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:

Begr

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.121

Efficiency: 15

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/18/2013 8:58 AM

Notes: Steep for 30 min, 67C
Temperature for pitching: 24C

Author:

TheZohahn

Boil Size: 24 Litres

Boil Time: 75

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Table Sugar

Priming Amount: N/A

Creation Date: 12/15/2015 6:16 PM

Notes:

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:

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.25

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/30/2015 5:28 PM

Notes:

Author:

MKJ

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 72

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: 8/22/2015 5:00 AM

Notes:

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:

evileddietbird

Boil Size: 94.5 Litres

Boil Time: 60

Boil Gravity: 1.076

Efficiency: 71

Mash Thickness: 2.25

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: 7/10/2015 10:37 PM

Notes: Reached 1.032 on 7/10/15
Reached 1.029 on the 14/10/15

Author:

irishwolfhoundz

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.125

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: 3/2/2015 2:09 PM

Notes:

Author:

David Dietz

Boil Size: 14 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: 3/8/2012 3:10 AM

Notes:

Author:

Scott Krebbeks

Boil Size: 6.41389 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: 4/26/2011 12:55 AM

Notes: