Homebrew Beer Recipes | Page 1468 | Browse 320,000+ at Brewer's Friend

Author:

foxchainman11@yahoo.com

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 61

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/26/2016 10:21 PM

Notes: 9.0 lbs Weyermann® Floor Malted Bohemian Pilsner Malt 1.8 L
2.2 lbs Weyermann® German Munich Malt 7 L
0.45 lbs CHOCOLATE MALT, THOMAS FAWCETT 400 L
0.32 lbs Weyermann® Melanoidin Malt 25 L
0.32 lbs BESTMALZ German Wheat Malt 2 L
0.25 lbs Weyermann® Dehusked Carafa® I 340 L

SG 1.048, FG 1.053 on 3/20/2017. Yeast starter to Mr malty.com. Then stored 1 week in refrigerator. Then 2000 mL vitality starter 24 hr before pitch.

3/3/2019
Scaled recipe to 4 gallons in the fermentor to brew inside. Record cold March Day. 22 F going down to -1 overnight.
5 oz of TCHO Cacoa Nibs and 2 vanilla Beans added near the end of fermentation. Left in primary suspended in a hop sack.

Author:

MeemoNZ

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 3.2

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: 10/15/2022 7:57 PM

Notes:

Author:

bhive01

Boil Size: 6.84 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 72

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/14/2022 11:40 AM

Notes:

Author:

JonoEarle

Boil Size: 16 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 60

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: 11/19/2019 9:10 PM

Notes: Dec 23 2019
11:30 18 gal heating
12:30 to cooler at 172-174 ... drops to 152-158
1:30 post recirc (7 monutes) 152-147

filled boil to 16gal 2:55
Reached boil at 2:40 but not rolling until 3:55
turned down to 10 at 3:05

Ferm #1Arstet Kveik Blend Niagar pufffy pack - no starter small ferm
Dec 25 9pm cryo mosaic (old bag), 2 reg mosaic
Dec 26 11pm 8oz citra, 4 mosaic, 2 lemon drop
FG 1.016 BW 1.014 Colour = appprox 6.25%

Ferm #2 Laerdal Lveik Niagara not puffy - no starter
both about 3 months old
dec 25 cryo simcoe 2 reg motueka
dec 26 8oz citra, 4 motueka
FG 1.020 BW 1.0146 Colour = appprox 5.9%

OG 1.066 BW 1.060 Colour

No pH stabilizer in mash.
Added calcium chloride 7g to boil
no irish moss

_____________________________

Adjunct addition notes:

* Lactose can be added at flameout. ***NOT HERE
* For the mango, plan to add after high kräusen. I buy frozen mango chunks, thaw at room temperature, and then blend into puree. ..6lbs ...**BUT NOT HERE
* Vanilla bean should be prepared in a tincture: split and scrape the bean(s), add to a small glass, and top with very small amount of vodka (enough to cover the scraped bean and filling). Add the vanilla bean tincture and coconut with the dry hops: I usually put them all together in a muslin bag. *** BUT NOT HERE
* Once fermentation is complete, cold crash for 24 hours and then package.

SPECIFICATIONS.. NOPE
Original Gravity: 1.094 ..nope
Final Gravity: 1.031 ..nope
ABV: 8.3%
IBU: 49
SRM: 8
Efficiency: 70%

Author:

Boil Size: 25.8 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/25/2019 5:40 PM

Notes: Inspired by HobGoblin clones

Author:

Biggie

Boil Size: 3 Litres

Boil Time: 20

Boil Gravity: 1.154

Efficiency: N/A

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/25/2018 10:22 PM

Notes: • Heat 2.5 litres of water then add dextrose, malt, lemons & ginger & simmer for 20 minutes.

• Sterilize your fermenter according to directions on the sterilizing compound.

• Add about 4 litres of cold water into your fermenter. Pour the hot mixture (3l + 500ml cold water) through a straining bag into the fermenter.

• Top up with cold water to the 8 litre mark (if required) add the yeast nutrient & stir well.

• Make sure the temperature is 30C or less & add the yeast, fit a fermentation lock in the lid of the fermenter & half fill it with water.

• The fermentation should start within 24 hours although it usually ony takes a couple of hours to start. When it starts, bubbles should be rising through the ginger beer & stream through the water in the airlock.

• Allow the ginger beer to ferment until it stops then allow it to settle & clear for 48 hours.

• Bottle / Keg

Author:

Mikeo102

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

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: 1/9/2018 10:36 AM

Notes:

Author:

Kalaskai

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 63

Mash Thickness: 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: 8/28/2017 7:01 AM

Notes:

Author:

Lew's Microbrews

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/18/2017 9:21 AM

Notes:

Author:

CogSpire

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 1.1

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: 11/3/2016 6:07 PM

Notes:

Author:

wjbunton

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 1/9/2013 8:13 PM

Notes: Potential brew, using ingredients from Midwest Supplies Autumn Amber and a few additions.

Author:

te4336

Boil Size: 7.3 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 48 ° F

Priming Method: Spunding

Priming Amount: N/A

Creation Date: 10/25/2016 9:10 PM

Notes: Gather enough wort until you have approx 7 gal of wort. Boil for 90 minutes. Cool as close to 46 degrees as possible. Ferment at 48 degrees until terminal gravity is close to being reached and then raise fermenter temp to 60 degrees for Diacetyl rest. Keg and lager at 33-35 deg for 8-12 weeks.

Took 1st place for European Dark Lager at 2016 Sowers Cup

This beer was lighter than a typical Dunkel even though the malt flavor was great. Darkened with 1oz of Sinimar at the end of the boil but you can do the same thing with some cold pre-steeped debittered Black malt as well.

Author:

carmichaelcarlos@yahoo.com

Boil Size: 8 Gallons

Boil Time: 75

Boil Gravity: 1.04

Efficiency: 85

Mash Thickness: 1.25

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: 10/13/2016 11:54 PM

Notes:

Author:

llvtt

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 77

Mash Thickness: 1.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/6/2016 11:46 PM

Notes:

Author:

adri_pell

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/13/2016 7:56 PM

Notes:

Author:

Jan Erik Johansen

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/27/2015 10:58 AM

Notes:

Author:

TPH

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: Forced

Priming Amount: 5.5

Creation Date: 10/25/2015 2:21 AM

Notes:

Author:

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/13/2015 1:08 PM

Notes: mash in 65oC @60m

60min boil, keep aside 2L of wort, soak mint/lime @15m throw back in boil.

watermelon puree @ 30min in boil

Author:

Rhughesuga

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 80

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/24/2015 7:29 PM

Notes:

Author:

Bassline Brewers

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 74

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/12/2015 12:46 AM

Notes: Made a starter the NEW way. 4500ml of filtered water with 1# DME and it made a good amount of yeast. Only had a couple days for this one so we crashed it early and poured it off the day of the brew.

NO WATER TREATMENT!

First time with the new false bottom and so no underlayment present. Used the Brewers Friend calculator which said 166 for strike temp for a 153 rest - seemed to work pretty well.

Sparged well. First Runnings were 1.085 final were 1.010. Preboil gravity 1.057. Used about all of the 10g. sparge water this time.

Boiled 90 minutes w/ hop additions as shown. Chilled using an ice bath in the decoction boiler before the wort chiller. Was to save water, but I'm not sure it did. We heated a gallon of water in the HLT to push all the beer through the elongated path. This was OK, but then we couldn't collect the first 10g. of hose water in the HLT like usual. And the ice costs money, and we could have used two bags, etc. Maybe next time we just collect the chiller water in the big blue tub!

Pitched the yeast at 68°. Original gravity was around 1.065 so we boiled ~3 qts. of filtered water and let it cool to add to it. Added about 8 hours later. According to BF calculator this should bring it to 1.060. Good activity 8 hours later. Fermented out to about 1.012 in around 5 days - cold crashed for another 4 and then kegged with dry hops. Purged w/CO2 and bubbled up once it was sealed to 30#.

Pulled the dryhops after 5 days and tasted the drippings - very excited for this one! Excellent IPA - we are both Very happy. Hop nose is maybe our best. 7 out of 10 (Drakes) on a commercial scale maybe. Hop flavor is delicious and it is well balanced. May be our best IPA, although Mark still loves him some Texas Tea!