Homebrew Beer Recipes | Page 1360 | Browse 310,000+ at Brewer's Friend

Author:

seankelly789

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 60

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: DME

Priming Amount: ?

Creation Date: 11/10/2016 2:31 PM

Notes:

Author:

Brasserie Champlain Brewery

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 68

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: co2

Priming Amount: 23.72 psi

Creation Date: 4/18/2022 1:04 PM

Notes:

Author:

Maltose Falcons

Boil Size: 42.85 Gallons

Boil Time: 60

Boil Gravity: 1.105

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: 8/25/2021 8:07 AM

Notes: Special Instructions / Notes:
WARNING: this recipe assumes that you have an oxygen system and are able to add sugars and oxygen to the beer during the first 5 days of fermentation.

A few extra bits of information that you might find useful:
Est. pre-boil gravity, before adding malt extract: 1.058
Est. pre-boil, after adding the malt extract: 1.096
Est. original gravity, before adding all the sugars: 1.108
Est. original gravity, after adding all the sugars: 1.146
FG: 1.015
Abv: 17.8%

Ferment at 62F
Once primary fermentation starts, say 12-36 hours after pitching, do the following:
Feed sugars twice a day if possible (see schedule below).
Every time you feed, inject oxygen.
Sugar mix: in a sauce pan, mix 1/4 cup of water with maple syrup, brown sugar, table sugar and the yeast nutrient. Heat and stir till the sugar is mostly dissolved. Don't worry about cooling it off. Just dump it right in.

Feeding schedule:
(WARNING: in the Extra Ingredients section, the numbers were for 40 gallons. Since you will most likely be fermenting this in increments of 5 gallons, the numbers below are for a 5 gallon batch).
Day 1, 1: 1/4 lbs total of brown and table sugar, 1/2 maple syrup, 1/8 to 1/4 teaspoon of yeast nutrient. Oxygenate.
Day 1, 2: 1/4 lbs total of brown and table sugar, 1/2 maple syrup, 1/8 to 1/4 teaspoon of yeast nutrient. Oxygenate. Note that by that time you should have your WLP099 yeast starter going.
Day 2, 1: 1/4 lbs total of brown and table sugar, 1/2 maple syrup. 1/8 to 1/4 teaspoon of yeast nutrient. Oxygenate.
Day 2, 2: 1/4 lbs total of brown and table sugar, 1/2 maple syrup. 1/8 to 1/4 teaspoon of yeast nutrient. Oxygenate.
Day 3, 1: 1/4 lbs total of brown and table sugar, 1/2 maple syrup. 1/8 to 1/4 teaspoon of yeast nutrient. Oxygenate.
Day 3, 2: 1/4 lbs total of brown and table sugar, 1/2 maple syrup. 1/8 to 1/4 teaspoon of yeast nutrient. Oxygenate. Pitch the WLP099 yeast!
Day 4, 1: 1/4 lbs total of brown and table sugar, remainder of the maple syrup. 1/8 to 1/4 teaspoon of yeast nutrient. Oxygenate.
Day 4, 2: 1/4 lbs total of brown and table sugar. Oxygenate.

Author:

Sean Dawson

Boil Size: 17.2 Litres

Boil Time: 90

Boil Gravity: 1.029

Efficiency: 55

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 1.55 bar

Creation Date: 1/25/2021 7:13 AM

Notes: 60 minute boil would be fine, I doubt 90 mins is necessary.
I added 100g of dextrose at the end of the boil to ensure I hit the post boil target OG of 1.036.

Kettle sour method.

1. Mash and boil with NO hops
2. Cool to 35 degrees
3. Add Lacto
4. Wait until desired sourness is reached (check every 12 hours)
5. Add a little bit of sugar to bring it back to expected pre-boil OG
6. Boil again and add hops
7. Cool back down, pitch yeast and ferment as normal with yeast

References:
From: https://beerandbrewing.com/make-your-best-berliner-weisse/
https://www.lallemandbrewing.com/docs/products/bp/BEST-PRACTICES_KETTLESOUR_DIGITAL.pdf

Author:

Ali689

Boil Size: 33 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 35

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/17/2018 10:05 PM

Notes:

Author:

donop12

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 60

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: 9/29/2017 6:29 PM

Notes:

Author:

steinmb

Boil Size: 14.7 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 72

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/13/2017 5:33 PM

Notes: - Custom ginger bug - No brewer yeast. Our ginger bug is a mix culture of wild yeast and facto/pedio so we do not add lemons.

Author:

=DCB=

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

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: 4/5/2017 2:19 PM

Notes:

Author:

LongHouseBrews

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.25

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: 2/11/2017 10:38 PM

Notes:

Author:

Piet Vanhaelst

Boil Size: 26 Litres

Boil Time: 75

Boil Gravity: 1.052

Efficiency: 74

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/5/2017 3:12 PM

Notes: 17 gr yeast needed

Author:

rfjorgensen

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 30 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/4/2015 9:57 AM

Notes: Strike Water Volume=30L. Strike temp=65C. [TO BE UPDATED: Mix tap water and RO water in 10:90 ratio (3L/27L). Add 7.5 grams of calcium sulfate, 5 grams of liquid calcium chloride, and 5ml lactic acid. Mash ph estimated to 5.35.] Chill boiled wort to 31C. Add vitality starter (1000mL H20 with 100 grams DME on stir plate at the beginning of brew day). Fermentation schedule: Day 1-3 @ 30C; Day 4 @ 28C; Day 5 @ 26C; Day 6 @ 24C; Day 7 @ 22C; Day 8-17 @ 21C.

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/2/2016 8:49 PM

Notes:

Author:

Boil Size: 28.5 Litres

Boil Time: 70

Boil Gravity: 1.048

Efficiency: 67

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: dextrose

Priming Amount: N/A

Creation Date: 8/11/2016 12:59 AM

Notes: 35 min whirlpool with 140 g of hops (5 oz) = should be yum

Author:

ssuhy65

Boil Size: 6.61 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/6/2016 5:27 PM

Notes: Source: http://www.seriouseats.com/recipes/2013/01/parting-glass-belgian-dubbel-recipe-how-to-brew-beer-at-home.html

Grainfather:
Mash water: 5.21 gal
Sparge (5 gal batch): 2.38 gal

Author:

grassfeeder

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/9/2016 7:57 PM

Notes: Mash Schedule

Strike grains with 5.39 gal of water at 155 °F.

Mash at 145-148 °F for 90 min.

Vorlauf and later 3.3 gal in your first runnings.

Add 2.92 gal of sparge water at 168 °F.

Vorlauf and later 2.92 gal in your second runnings.

Your combined runnings should be 6.25 gal.

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/19/2016 12:11 AM

Notes:

Author:

Jack F Baron

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 60

Mash Thickness: 2.5

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: 2/11/2016 6:17 PM

Notes:

Author:

Herr Braumeister

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 72

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/7/2016 12:36 AM

Notes: Add sugar at first wort

Ferment up to 80 degrees.

Malt option: replace pale ale with Vienna and Pilsner

Spices option at 15 minutes: 1 oz each of orange peel and ginger root, half teaspoon of coriander

Author:

Jan-Erik

Boil Size: 24 Litres

Boil Time: 90

Boil Gravity: 1.077

Efficiency: 78

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/29/2016 1:46 PM

Notes: 2 uker (minimum) gjæring på 18-20 grader.
Ha 7,1 gram eike-chips i en kopp med 2,37 dl Kentucky Bourbon (eller en god røyka whiskey) i 2 dager. Sleng deretter whiskey og eikechipsa rett i kara uten å sile.
Ha 57 gram kona kaffe i 2,37 dl kokt og så nedkjølt vann over natta i kjøleskapet. Sil ut gruten og sleng i gjæringskaret.

2-6 måneder i sekundær-kar. 12-16 grader celsius.