Homebrew Beer Recipes | Page 1488 | Browse 320,000+ at Brewer's Friend

Author:

Boil Size: 1300 Litres

Boil Time: 90

Boil Gravity: 1.07

Efficiency: 75

Mash Thickness: 3

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: 10/25/2016 1:29 PM

Notes:

Author:

AHarper

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 72

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: sucrose

Priming Amount: 104.7 g

Creation Date: 9/17/2022 11:33 AM

Notes: DIRECTIONS
For the cereal mash: Mix the rice flakes with 13 oz (813 g) of crushed malt and 9 quarts (8.5 litres) of 131°F (55°C) water. Once there are no clumps, cereal mash to 167°F (75°C) and rest 15 minutes for gelatinization, stirring the whole time. Continue stirring and bring to a boil; boil this decoction for 30 minutes.
While the cereal mash is boiling, mash in with the malt at 97°F (36°C) and rest there. Once the decoction is finished, carefully add it to the main mash, stirring rapidly, which should bring the whole mash to about 140–144°F (60–62°C). Raise the temperature to 144°F (62°C), if necessary, and rest 30 minutes. Raise the temperature to 154°F (68°C) and rest 30 minutes. Raise the temperature to 162°F (72°C) and rest for 15 minutes. Do an iodine test to ensure that starches have converted, then raise the temperature to 172°F (78°C) and mash out. Sparge and lauter as necessary to get about 6.8 gallons (26 liters) of wort—or more, depending on your evaporation rate.
Boil 90 minutes, adding hops according to schedule. Whirlpool and add the whirlpool hop additions when the wort temperature has dropped to about 190°F (88°C); continue whirlpooling for 20 minutes. Chill the wort to 48°F (9°C), aerate well, and pitch rehydrated yeast. Ferment at 65°F (18°C). When fermentation reaches about 1.012, move the wort to a pressure vessel (such as a keg; must have pressure relief and a safety valve), dry hop, and add 15 psi—via spunding valve, if possible. Once the beer reaches terminal gravity, crash to 30°F (-1°C), remove the yeast and hops, and condition 1 week before filtering and packaging.
BREWER’S NOTES
The pilsner malt should be American—high free-amino nitrogen, high diastatic power; German pilsner malts don’t work as well with adjuncts. For the rice, you could also experiment with skipping the cereal mash and using rice syrup instead of flakes. For the yeast, Kölsch or Chico strains could also work for a “cold IPA.”
We carbonate via spunding and I like that for IPAs; it seems like carb stones can strip away aromatics. So, we dry hop on spunding day, when kräusening with fresh-fermenting Czech pils. It works great: The added fermentation scrubs the oxygen from the dry hops, we get some biotransformation, and it completely carbonates the beer.

Author:

MWolfy

Boil Size: 7.5 Gallons

Boil Time: 20

Boil Gravity: 1.081

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 50 ° F

Priming Method: dextrose

Priming Amount: 2 oz

Creation Date: 6/3/2021 4:26 PM

Notes: Brought 7.5 gallons water to boil
Drained 1.5 gallons water for sparge
At boil, add corn sugar, brown sugar. Dissolve both sugars then;
add peeled/shredded ginger root, lemon juice, lemon zest and spices directly to 6.0 gallons water.
Bring to boil and hold boil :15-:20 minutes.
Drain and cool into primary ferment.
Sparge remaining contents of boil with warm/hot sparge water until fermenter is topped at 6.0 gallons.
Remove 1-2 pounds of boiled ginger and place in primary ferment.
When cooled to appropriate temperature- pitch hydrated/primed yeast.
Two week ferment in primary, then transfer malt only (no fruit/root) into secondary ferment. Ferment until fermentation complete.
Prime with 2 oz. corn sugar when bottling.
Brewer's choice- Add 1 cup malto dexatrine to batch when bottling for additional sweetness.
Note: Some recipes state that ginger need not be peeled. If you choose to not peel, at the very least, I would break up and scrub the ginger root with a stiff vegetable brush to remove any remaining dirt.

Author:

Boil Size: 14.5 Litres

Boil Time: 90

Boil Gravity: 1.022

Efficiency: 75

Mash Thickness: N/A

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: 10/14/2020 12:48 AM

Notes:

Author:

SchuBrew

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 15.3

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 73 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/1/2018 1:04 PM

Notes:

Author:

Boil Size: 31 Litres

Boil Time: 75

Boil Gravity: 1.07

Efficiency: 72

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/25/2017 12:31 AM

Notes: J'ai changé quelques grains par des substituts, fait quelques ajustement pour assurer une couleur bien noire et un taux d'alcool d'environs 9%. J'ai mis 500g d'écorce de riz. Je ne sais pas si tu en as chez toi. Ça nous aiderait a ne pas avoir de "Stuck mash".

Commande Mout Int:

Je prendrais le Maris otter de la malterie Muntons, a toi de voir si tu veux acheter une poche et la passer plus tard (on a besoin d'un quart de poche).
7.5kg Maris otter
DR57472C ROAST BARLEY 1 KG (p-e moins cher si dispo chez Briess)
DR57200D.. CARAMEL 80 L 500 G
DR60100... FLOCONS D'ORGE 500 G
DR58102... ECORCE DE RIZ 1 KG 3,15 $
DR57196E.. BLACK MALT - BRIESS 250 G
DR57190E CHOCOLAT 250 G
HB58117 CHALLENGER 3oz ou bien 2x50G
HB58108... GOLDING US 2oz ou bien 50G

Quelques liens que j'ai utilisé :

http://byo.com/bock/item/1337-russian-imperial-stout-tips-from-the-pros

http://byo.com/bock/item/1336-russian-imperial-stout-style-profile

--------------------------------------

Mash temp 68Cs
OG: 1.078 28L

Author:

jordanfrenzy

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 65

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: 12/12/2016 3:11 PM

Notes: 10 g ground Ceylon Cinnamon
2-3 Vanilla beans
1 to 2 oz coffee bean tincture
70 gram Pasilla Pepper tincture

Author:

Mike Herrmann

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/11/2016 3:15 PM

Notes:

Author:

prozachtx

Boil Size: 10 Gallons

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 65

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/28/2016 2:20 AM

Notes: 1st Brew 12/03/16

Grain Temp 70.5

90 min Mash.
HLT 164
Strike 163 splashed to 161
Hit 150

Recirculated the mash until I got it up to 150! HLT to 160 Fast recirc slowed once I hit 150.

Sparge 168

3 Gallons 1.065
4 Gallons 1.064
5 Gallons 1.060
6 Gallons 1.055
7 Gallons 1.050
8 Gallons 1.047

OG 1.064
FG 1.008

ABV % 7.35

Ordered 11-27-16

Dingemans Pilsen Malt 10 Lbs
Weyermann Munich Malt Light 1 Lbs
Weyermann Dark Munich Malt 2 Lbs
Briess Carapils Malt .25 Lbs
Belgian Candi Syrup D45 1L 1lb
Belgian Candi Syrup D90 1L 1lb
Light Belgian Candi Sugar 1 lb

US Liberty Hop Pellets 2 oz
US Vangaurd Hop Pellets 1 oz

Author:

Ron Mistric

Boil Size: 5.47355 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: N/A

Priming Amount: N/A

Creation Date: 3/15/2011 12:10 AM

Notes:

Author:

Boil Size: 9 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 80

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: 5/6/2016 9:39 PM

Notes: Dry hoped in keg at 72 for 7 days, then cooled to 40 and left hops in serving keg. Very intense flavor, changes by the day. Columbus really coming threw at two weeks.

Author:

Boil Size: 9.5 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/24/2015 5:26 AM

Notes:

Author:

Boil Size: 28.4 Litres

Boil Time: 75

Boil Gravity: 1.07

Efficiency: 70

Mash Thickness: 2.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/20/2015 2:32 PM

Notes:

Author:

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 60

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/26/2015 7:13 AM

Notes: Actual Batch size is 6 Gal. The 6.5 Gal accounts for the OG and approx 1 gal of lost to hop residue and trub.

Author:

Torgeir Hovden

Boil Size: 21 Litres

Boil Time: 90

Boil Gravity: 1.074

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/6/2015 7:02 PM

Notes:

Author:

ToxicBrews

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 62.5

Mash Thickness: 1.5

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: 2/13/2015 5:24 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.137

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/6/2015 8:19 PM

Notes: New Zealand hop bouquet
Not tested
Test dark/light malts to see if the mt doom theme will work for this ale

Author:

eefan

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.082

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: 11

Creation Date: 1/23/2015 1:02 AM

Notes:

Author:

Bill Frampton

Boil Size: 11 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: 2/24/2011 11:20 AM

Notes:

Author:

Ombank

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: Priming Sugar

Priming Amount: 3.75-4.25oz

Creation Date: 11/30/2018 11:43 PM

Notes: A centuries old German sour beer, rose to popularity in the 16th to 19th century, and declined to its near death in the 20th century. Recently revived by American craft brewers, this style has seen commercial success from many famous commercial breweries. For this recipe, we'll be using a special souring technique called the kettle souring technique; which does not require dedicated fermenting equipment.

BREWING PROCESS
1. Bring 2.5 to 3 Gallons of filter water to 160F in your kettle. Add steeping grains to muslin sock, steep grains for 30 min. Once 30 min has elapsed, remove grain bag and discard.

2. Remove kettle from heat. Stir in both liquid and dry malt extract, being sure to continuously stir to prevent scorching. Return kettle to heat.

3. Bring to boil. Boil for 15 minutes. IMPORTANT: do not add hops, and do not count this is part of the boil. This is the part where this recipe differs from typical extract brews. This step is to sanitize your wort and prepare it for kettle souring.

4. Shut off heat. Remove kettle, add filtered or mineral water until wort volume is 4 gallons. Cool wort to 100F.

5. Leave wort in kettle. Pitch Lactobacillus culture into wort. Can also use GoodBelly Probiotic shots, found at most grocery stores.

IMPORTANT: Assure none of your equipment, hydrometers, etc besides kettle comes in contact with the wort. Once inoculated with Lactobacillus Bacteria, equipment that touches the wort becomes "infected", and can lead to infections in other brews. The kettle will be heat sanitized during the following boil, and therefore is safe.

6. Place lid on kettle and wrap with plastic wrap to make as airtight as possible. Allow to sit for 48 hours at 100F, or 4 days at 70F.

7. Retrieve kettle. Remove wrapping and bring to rolling boil. Once boiling, it is safe to use equipment with wort again. Boil for 60 with proper hop additions. Add irish moss at 15 minutes remaining. Cool to 80F, add to sanitized fermenter, and pitch yeast.

8. Allow to ferment for two to three weeks at room temperature (62 to 72F). Once done fermenting, boil 4 oz of provided bottling sugar to 1.75 cups of water. Boil on stove for 5 minutes, allow to cool to room temperature. Add sugar water mixture to beer and stir gently, or to bottom of bottling bucket and rack beer into bucket.

9. Bottle beer and cap. Allow to sit for 2 to 3 weeks at room temperature in dark, until bottles are sufficiently carbonated.

Congrats! You've brewed a sour beer!