Homebrew Beer Recipes | Page 1387 | Browse 325,000+ at Brewer's Friend

Author:

jordsti

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/18/2020 3:29 PM

Notes: 3 to 1 Cl:So4 ratio

Author:

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/30/2015 3:11 PM

Notes:

Author:

Patrick Byrne

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1.081

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: Batch Prime

Priming Amount: 100g

Creation Date: 1/9/2016 5:50 PM

Notes: Started with 20l of water for the steeping stage.

Lost approx 1-2l to the grains for the steep and a further 2l to the boil.

Ended up with 16l of wort at 1.084 before adjusting OG to 1.063 by adding 7l of additional water.

After fermentation, FG was 1.012 giving an ABV of 6.69%, bottled 31 x 500ml bottles from the batch, leaving behind the trub and covering wort.

Very smooth and drinkable beer that hides it's ABV! Doesn't taste like it has an IBU even close to 68 (I'd have said 50-55ish).

Author:

craig-binky

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 65

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: 1/24/2016 9:18 AM

Notes: OG 1069 10litres - strained through biab bag! Used 90g DRC crystal and 150 grams carahell crystal. Added 1 tsp of burton salts
iBU should be about 70 according to recipe, not sure what this batch will give, if you drop boil to same size as ferment then it's 75 which is not to far, leave boil at 13 and its 87!

Author:

Wolf Pack Brewing

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/9/2020 1:37 AM

Notes:

Author:

Biggest Ben

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.001

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/31/2019 12:58 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

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: 12/20/2016 12:31 PM

Notes:

Author:

B-Chan

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.112

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/12/2013 3:15 AM

Notes: A stout that will definitely keep you warm in the winter. This beer hit 10% ABV. I pitched 2 pouches of Wyeast 1056 the second after initial fermentation slowed. The wort puckered your mouth with acidity like I had never tasted in a beer. I worried that it wouldn’t mellow, but it did. Final taste notes are chocolate and coffee with a warming alcohol presents. Hops balance out nicely with the high alcohol and large grain bill and seem to complement the malts perfectly. Cheers to long rainy NW winters.

Author:

SchuBrew

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 9.4

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/11/2017 6:14 PM

Notes:

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/6/2018 12:48 AM

Notes:

Author:

blackspruce

Boil Size: 6.2 Gallons

Boil Time: 75

Boil Gravity: 1.049

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/19/2018 9:00 PM

Notes:

Author:

ServaesaPorFavor

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

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: 10/27/2018 4:46 PM

Notes:

Author:

BikerMatt

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/27/2017 7:54 PM

Notes:

Author:

Dirty Dingo Brewing CO.

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 0.52 bar

Creation Date: 9/16/2020 7:46 AM

Notes: This beer is named after my passed away Uncle Greg (technically cousin) who greatly shaped my past, present, and future. If you ever use this recipe, please raise at least one to his memory. RIP.

Author:

Zeletochoy

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 1.69 bar

Creation Date: 2/21/2019 2:24 PM

Notes: Orange peel
Coriander seeds
Black pepper
Sansho (fresh/dried/leaves)
Magao
Szechuan (green/red)

Author:

Eric1Mess

Boil Size: 3.5 Gallons

Boil Time: 75

Boil Gravity: 1.069

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/18/2016 11:13 PM

Notes: Two weeks in primary
Racked to secondary on pound of cranberries and tsp of cinnamon.
Bottled after 10 days

Author:

BenMyton

Boil Size: 7.6 Gallons

Boil Time: 75

Boil Gravity: 1.052

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/16/2016 2:21 PM

Notes: Bell's Two Hearted Clone

Substitute Wet Hops for 30-Minute at a rate of 6:1

Author:

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/6/2016 1:04 PM

Notes: (5 gallons/19 L, all-grain)
OG = 1.048 (11.9 °P)
FG = 1.009 (2.3 °P)
IBU= 25 SRM = 4 ABV = 5.1%

Ingredients
9.25 lb. (4.2 kg) Durst continental Pilsner malt (2 °L) or similar
0.5 lb. (227 g) Weyermann Vienna (4 °L)
5 AAU Hallertau pellet hops (1.25 oz./35 g at 4% alpha acids) (60 min.)
White Labs WLP029 (German Ale/Kölsch) or Wyeast 2565 (Kölsch) yeast

Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 149 °F (65 °C). Hold at 149 °F (65 °C) until enzymatic conversion is complete.

Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.6 L) and the gravity is 1.037 (9.3 °P).

The total wort boil time is 90 minutes, which helps reduce DMS levels in the beer.

Add the bittering hops with 60 minutes remaining in the boil.

Add Irish moss or other kettle finings with 15 minutes left in the boil.

Chill the wort rapidly to 60 °F (16 °C), let the break material settle, rack to the fermenter and aerate thoroughly.

Use 2.5 liquid yeast packages or make a starter with fewer packages.

Ferment at 60 °F (16 °C).

Lager for at least four weeks before bottling or serving.

When finished, carbonate the beer to approximately 2.5 volumes.

Serve at 50 °F (10 °C).

BYO, May/June 2009
https://byo.com/kolsch-altbier/item/1881-koelsch-style-profile

Author:

ParanoidAndroid

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/27/2016 4:30 PM

Notes: Estimated Mash pH of 5.4
Actual Mash pH ended up 5.58

Preboil gravity = 1.061
Ending Gravity = 1.074

Preboil Volume = 4.6 Gal
Into Fermenter = 3.5 Gal (Dumped All)

Missed the FWH so adjusted the amount of Mt. Hood FWH to match the IBUs at 55 minutes.

Vitality starter of 2 packs yeast (both ~50% viable). 500-600 mL for 4 hours prior.
Cold crashed to 38 degrees then fined with gelatin for 3 days. Kegged and carbed for 3 days before serving.

Started @ 63-64 degress, ramped towards end of ferm to 68-69, then rested at 70 degrees for a week or so.

Also used wyeast nutrient to add zinc (and other stuff) to wort. Thought lack of zinc might be a potential cause of acetaldehyde (green apple).

Grain Absorption = 0.11 Gal/lb
Boiloff ~ 1.0 gal/hr
Grist Ratio = 2.13 qt/lb
Wort Shrinkage ~ 2.8%

Mash went to top of pot and spilled over a bit. Reduce future batches to 3.25 gallons.

TO DO NEXT TIME:

-Start heating wort while draining to lock in enzymes as opposed to mash out. Letting the wort cool changes enzyme composition.
-Try and get a filter for going into fermenter
-Use a grate to drain grain
-Try CaCl2, Gypsum, Epson Salt in bud light to see what I prefer
-Grind grain night before

Author:

AsibBounder

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.097

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: dextrose

Priming Amount: 125

Creation Date: 1/23/2014 4:02 PM

Notes: This Brew was Bang on SRM but Gravities were both under but ABV was about right

Tasting notes to follow

floral nose grapefruit hints
malt body light refreshing with long mild bitter finish