Homebrew Beer Recipes | Page 1475 | Browse 325,000+ at Brewer's Friend

Author:

brewmer

Boil Size: 33 Litres

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 73

Mash Thickness: 2.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: force carb

Priming Amount: N/A

Creation Date: 7/15/2016 2:13 PM

Notes:

Author:

kcdesch@me.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 2.7

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: 3/19/2022 4:09 PM

Notes:

Author:

budjam

Boil Size: 29.81 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 72

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 11 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/16/2021 2:07 AM

Notes: Add 1/2 campden tablet pre mash.

Add first-wort hops prior to sparge.

90min boil.

O2, 2L/min for 2min.

14 day primary @ 11c, 14 day secondary @ 13c.

Condition @ 1.5c for 7 weeks.

Author:

Hollyhock Artisanal Ales

Boil Size: 22 Gallons

Boil Time: 30

Boil Gravity: 1.061

Efficiency: 67

Mash Thickness: 1.2

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: 10/29/2018 8:16 PM

Notes:

Author:

Cuds01

Boil Size: 36 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/29/2018 10:17 PM

Notes:

Author:

Janjal Brewing Co.

Boil Size: 24 Litres

Boil Time: 90

Boil Gravity: 10

Efficiency: 70

Mash Thickness: 2

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 18 ° C

Priming Method: Speise

Priming Amount: 2

Creation Date: 6/11/2017 6:47 PM

Notes:

Author:

kcdesch@me.com

Boil Size: 6.6 Gallons

Boil Time: 75

Boil Gravity: 1.058

Efficiency: 80

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/22/2017 10:10 PM

Notes: DIRECTIONS
Use 4.5 gallons (17 L) carbon filtered water, adjust with 4 grams gypsum.
Step mash: 45 minutes at 150°F (66°C), ramp to 170°F (77°C) over 15 minutes (or ramp by infusing 2.5 gallons boiling water), rest 10 minutes at 170°F (77°C).

Vorlauf until clear.

Collect 6.6 gallons (25 L), sparging with 175°F (79°C) water. Boil vigorously for approximately 75 minutes, hopping as in ingredients section.

Whirlpool and allow to settle for 15 minutes. Chill wort to 64°F (18°C). Aerate wort and pitch yeast.

Ferment warm (ale temperature). Dry hop one week into fermentation.

Allow two hearted clone to stay warm with hops for a week.

Rack beer, crash cool, and cold age for a week.

Rack beer, prime with sugar and bottle.

Author:

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 60

Mash Thickness: 3.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/13/2017 3:26 PM

Notes:

Author:

Slate Brew Co

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 80

Mash Thickness: 1.8

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: 11/28/2016 1:24 AM

Notes: Fun brew! Brewed on Walter's system.
Had to divide grain bill into two mash tuns (coolers)
Hit target OG.
Bitter hop was old columbus from 2012 but smelled amazing.
Rest of hops fresh 1 oz packets.
yielded 10 gal post boil instead of target 11 gal (no graduation marks on boil kettle)
Trevor Used 001
Walter Used safale 05.

Author:

Brew by Andre

Boil Size: 24 Litres

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 3.5

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: 8/10/2016 6:07 AM

Notes:

Author:

Josh (Brewer's Friend)

Boil Size: 6 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: 1/11/2014 5:42 AM

Notes: wyeast 1010 or 1007
mash at 150
no irish moss

Mash 5 gal with
- 1 tsp Gypsum
- 1.5 tsp CaCl2
- 1 tsp Epsom Salt

Author:

Two Dogs Rampent

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/10/2016 2:21 PM

Notes:

Author:

Collab' bros

Boil Size: 65 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/25/2016 7:02 AM

Notes: Mash at 68 Degrees for 60 minutes
Boil for 60 minutes adding finings 10 before end

Author:

Treetop Brewer

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.089

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/13/2016 7:46 PM

Notes:

Author:

phi

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.052

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: 8/7/2015 8:29 AM

Notes:

Author:

xalfons

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/24/2015 10:37 AM

Notes:

Author:

Ale

Boil Size: 62 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 11 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/11/2015 7:36 PM

Notes: Usar decocción: sacar 1/3 del wort (malta con agua) llevar a hervor y pasar a la temperatura de mash out (75°)

1 sobre con starter

Fermentar
7 dias 10° cuando llega a 1.025 pasar a
7 dias 19° cuando atenuó completamente pasar a
4-5 dias a 0° con gelatina

litros finales : 44
costo por litro: USD 0.78

Costo: USD 34
Malta 16
Leva 4 (con starter)
lupulo 10
Varios 4

Author:

Jack F Baron

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 60

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/24/2015 9:00 PM

Notes:

Author:

DavidHume

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 73 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/3/2015 5:44 AM

Notes: 3/14/15: Brew day.

Steeped specialty grains for 20 minutes in 2.5 gallons of distilled water, at 153-148ºF.

Added 3 gallons of distilled water, covered, and heated to a boil.

Added DME and LME, and 0.5 ounce German Tradition pellets. Boiled for 75 minutes. Added 1 tablet WhirlFloc with 15 minutes left in the boil.

Chilled to 65ºF using immersion chiller, let stand for 15 minutes, aerated for 40 seconds and added solid stopper. Gravity 1.054. Transported 25 miles in a car.

Aerated for another 40 seconds intermittently and pitched a smack pack of Roeselare, as well as the bottle dregs from Tilquin Oude (Gueuze Tilquin)², Lindemans Gueuze Cuvée René, and Allagash Midnight Brett.

Installed blowoff tube and left in closet to ferment at ambient temperature of 66ºF. Vigorous fermentation 24 hours later.

4/12/15: Added dregs from a bottle of Hanssens Artisanaal Oude Gueuze.

4/19/15: Racked to secondary and added 1 ounce of Burgundy-soaked oak cubes.

10/29/15: Pulled a sample. Gravity at 1.008. Smells of leather, cherry, mild funk. Flavor has a light, yogurty acidity, mild fruit and funk, and full mouthfeel.