Homebrew Beer Recipes | Brewer's Friend

Author:

netmedic

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

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: 6/22/2015 9:58 PM

Notes: homebrewtalk.com/showthread.php?t=310446

Total Water Needed 6.96 Gallons
Strike Water Temp 155 Fahrenheit
Total Mash Volume 7.72 Gallons
PreBoil Wort 6.25 Gallons
PostBoil Wort 4.75 Gallons
Into Fermenter 4.50 Gallons

Author:

Players Only Brewing

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: corn sugar

Priming Amount: 4 oz

Creation Date: 4/9/2012 6:09 PM

Notes: Cool to 70° and pitch yeast.

Primary Fermentation = 7 days @ 66°F
Secondary Fermentation = 7 days @ 66°F (if needed)
----------------------------------------
Below is Mike's original spec's for this beer. AA's for the Cascade hops are 7 on here but Mikes is @ 5.5 AA's that's the reason IBU's coming out higher on here.
O.G. = 1.041 F.G. = 1.010
IBUs = 17.7 Alcohol = 4.0%
Primary Fermentation = 7 days @ 66°F
Secondary Fermentation =7 days @ 66°F
Ingredients
3 lb Extra Light Dry Malt extract
2.25 lb Wheat Liquid Malt extract
0.50 oz Liberty [4.30%] (60 min) Hops
1.0 oz Cascade [5.50%] (15 min) Hops
0.50 oz Cascade [5.50%] (0 min) Hops
2 Pkg US-05 American Ale Yeast Instructions
Add 0.50 oz Liberty @ start of boil.
Add 1.0 oz Cascade & Irish moss @ 15 minutes left.
Add yeast nutrient @ 10 min left.
Turn off heat add .5 oz Cascade hops
Cool to 70° and pitch yeast.

Author:

Bakke Brygg

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 77

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: Sukkerlake

Priming Amount: 6,5 g sukker/L

Creation Date: 2/8/2014 1:10 PM

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 14 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

Mesking på 66 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 17 grader før pitching av gjær.

Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager). Tørrhumle etter 5 dager.

Gjæralternativer: WLP001, WLP007, WLP008, WLP041, WLP051, WLP090, Danstar Nottingham

Author:

Bakke Brygg

Boil Size: 26 Litres

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 69

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 17 ° C

Priming Method: Sukkerlake

Priming Amount: 5,5 g sukker/L

Creation Date: 8/31/2016 9:34 AM

Notes: Mesking på 67 grader i 60 min, utmesk på 77 grader i 10 min (hvis mulig).

Ønsker du en noe sterkere øl, kan du tilsette 0,5 kg lys spraymalt i kok, eller om du har plass i meskekaret ditt, kan du bruke 1 kg mer (Maris Otter) Pale Malt i mesken. Dette vil høyne OG'en din med omtrent 9 poeng (ved bruk av malt vil det selvsagt komme an på utbyttet ditt).

Dersom du ønsker en krydret øl, kan du eksperimentere med klassiske "julekrydder" som ingefær, kanel, appelsinskall, muskat, koriander, stjerneanis osv. Men vær forsiktig med krydrene, de kan fort ta over smaksbildet i ølen totalt! Et relativt forsiktig utgangspunkt til 20 liter kan være:

20 g tørket appelsinskall, 5 min kok
5 g koriander, malt, 5 min kok
5 g ingefær, malt, 5 min kok

Kjøl ned vørter til 17 grader før pitching av gjær. Gjæring på 17-18 grader under stormgjæring, 20 grader f.o.m. stormgjæring avtar, i totalt ~14 dager.

Author:

mackeydj

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 65

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: 6/20/2012 1:48 AM

Notes:

Author:

Fishingeek

Boil Size: 8.25 Gallons

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: DME

Priming Amount: Calculate

Creation Date: 6/29/2015 8:30 PM

Notes: http://www.deschutesbrewery.com/recipe/mirror-pond-pale-ale-clone

Should lean toward dry, quaffable. Simple grist bill. Don't over complicate the grist bill.
Pitch yeast at 64F and ferment at 66F.

Secondary when yeast have completed 85% attenuation. Add dry hops, continue secondary until attenuated, about 4-5 days in secondary total.
Keg condition 1 week.
If bottling, condition 2-3 weeks.

Author:

Park

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 85

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/5/2015 7:13 PM

Notes:

Author:

rolandblais

Boil Size: 1.25 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: honey

Priming Amount: 3 tablespoons

Creation Date: 8/9/2012 5:36 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:

RockyMtnGT

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 72

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/31/2017 6:32 PM

Notes: Mash and sparge, bring up to a brief boil then chill to 110*
kettle sour using L. Plantarum
Maintain ambient temp of 100* in fermentation chamber for 48 hours, aiming for a pH of 3.4
60 minute boil following hop schedule
Cool and pitch 1 pack of G02
Add blackberries at 7 day and allow at least 7 more days before crashing
I generally take fresh blackberries and sanitize them briefly in Starsan. I then freeze to break down the cell walls, thaw and gently mash in a sanitized bowl before adding to beer. I highly recommend using a hop bag to keep seeds out of the beer.

Author:

steamboatbrewer

Boil Size: 280 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.33

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: 5/21/2012 6:06 PM

Notes: Pineapple sage is 4 leaves for boil and 5 leaves for dry hopping (10 days)

Author:

ScottyC

Boil Size: 7.38 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 72

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/2/2015 7:20 PM

Notes:

Author:

Meadhawg

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: Demerara Sugar

Priming Amount: 3.85 oz

Creation Date: 5/24/2013 6:14 PM

Notes: Add 1oz thinly sliced Ginger into primary at pitching.
Primary fermentation - 14 days
Add 1oz thinly sliced Ginger when racking into secondary.
Secondary fermentation - 14 days
Bottle carbonate for 2weeks.

OG 1.060
FG 1.010

ABV 6.56%

Author:

LarryBrewer

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: Keg

Priming Amount: 10psi

Creation Date: 3/4/2012 1:09 AM

Notes: This is a really balanced, slightly malty amber beer with a touch of roasted flavor.

The IBUs are so high on this, it is out of style for an Okto, but that doesn't matter to me.

May try 2633 yeast next time.

Author:

mackeydj

Boil Size: 7.25 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: 11/16/2012 10:19 PM

Notes: Note:

For Bottling, added 2 oz rock candy, 2 oz turbonado sugar and 2 oz dark candi syrup.

Author:

brianjourney

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 60

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: 6/25/2012 9:12 PM

Notes: Heat strike water to 163.5. Temperature should drop to 152. Mash for 60min. Then sparge. You can substitue Simcoe hops for Northern Brewer.

Author:

Highlander

Boil Size: 22 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: None/Forced Carbonation

Priming Amount: N/A

Creation Date: 4/30/2012 5:27 AM

Notes: Standard boil profile. Whirlfloc, yeast nutrient, aroma hops, and 2nd chocolate additions @ 10 minutes. S.G. reading and volume/S.G. adjustment to approx. 22 gallons just before flame out.

Add coffee in seeping bag @ flame out and seep to taste. Whirlpool chill to 160 degrees and allow to settle for 30 minutes. Transfer to fermenter, simultaneously chilling to 70 degrees and aerating with pure oxygen. Pitch a slurry of (5) 11 g packets of properly hydrated yeast @ 70 degrees and install airlock. Wait 3-4 hours, apply a 120 second, pure oxygen aeration, then close butterfly valve, remove aeration assembly, and cap. Maintain fermentation temperature at 68-70 degrees through primary fermentation. Chop vanilla bean into small pieces and soak in bourbon during primary fermentation. When primary fermentation is mostly complete, drop trub and add entire bourbon/vanilla liqueur mixture to fermenter. Allow fermentation to proceed until complete, sampling and adjusting vanilla and coffee levels to taste as necessary. Drop ambient temperature to lagering temperature if possible and hold until beer clears. Rack and carbonate. Age to taste.

Results: A wonderfully smooth porter with delicious coffee/chocolate flavor, and a great aroma. Best served well aged at cellar temperature.

Author:

Professor Zymie

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 72

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: 3/31/2016 8:05 PM

Notes: 6 qts. @ boiling to increase to 170

Author:

peterj

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 5/29/2012 12:38 PM

Notes: Steep in 1 gallon water @ 150F for 45 min
Primary 3 weeks.
Dry hop 7-10 days.
Bottle condition 2-3 weeks.
Pours a golden almost copper with a slight haze. Good head that stays to the end. Smells ridiculously hoppy with grapefruit and almost tropical tones. Taste is hop forward but with enough malt and mouthfeel to balance. Rye gives it a nice crispness. Tastes like a west coast style IPA.

Author:

Bakke Brygg

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: Sukkerlake

Priming Amount: 6,5 g sukker/L

Creation Date: 11/14/2014 3:22 PM

Notes: I vår friske ingefær-ale bruker vi fersk ingefær. Vi anbefaler en mengde mellom 250 g (mildt) og 1 kg (veldig kraftig). 500 g kan være et greit utgangspunkt og gir et godt merkbart, men ikke totalt dominerende ingefær-preg.

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 13 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

Mesking på 66 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 17 grader før pitching av gjær.

Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager). Tørrhumle etter 5 dager.

Gjæralternativer: WLP001, WLP007, WLP028, WLP051, WLP090, Danstar Nottingham

Author:

Bob Zormeir

Boil Size: 5.99671 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 74

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: 4/7/2011 12:22 AM

Notes:

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