Homebrew Beer Recipes | Page 15 | Browse 325,000+ at Brewer's Friend

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:

Bakke Brygg

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: Sukkerlake

Priming Amount: 6,5 g sukker/L

Creation Date: 9/4/2014 12:22 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 13,3 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

I dette ølet kan et mer avansert meskeskjema være verdt å prøve:
55 grader i 15 min (proteinsteg)
63 grader i 45 min (beta-amylasesteg)
72 grader i 15 min (alfa-amylasesteg)
77 grader i 5 min (utmesk)

ELLER:
Mesking på 66 grader i 75 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 9 grader før pitching av gjær.

Gjæring på 10 grader til 2/3 av FG er nådd (typisk etter 10-14 dager). Øk deretter gradvis (ca. 1 grad pr. dag) til 17 grader. Hold på 18 grader i 2-3 dager. Senk deretter til 10 grader eller lavere før tapping (totalt 20-28 dager).

Gjæralternativer: WLP820, WLP838, WLP850, Saflager 34/70, Saflager S-189

Author:

BBQJake

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: 11/22/2013 10:29 PM

Notes:

Author:

coffbr01

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/12/2015 10:09 PM

Notes:

Author:

Matt Trethewey

Boil Size: 7.50004 Gallons

Boil Time: 60

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: 5/29/2011 4:43 AM

Notes:

Author:

Boil Size: 19 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/12/2018 2:49 AM

Notes: Source: http://www.theelectricbrewery.com/forum/viewtopic.php?t=25410

4 packs Wyeast 1968 London ESB Ale liquid yeast (or an appropriate starter*)
-OR-
4 vials White Labs WLP002 English Ale liquid yeast (or an appropriate starter*)

Some hop substitutions will still give you an enjoyable ESB, just try and stick with English (UK) hops if possible. You can (for example) make a very nice variant with only UK East Kent Goldings (EKG) hops as they're much easier to find.

Yeast substitutions should be avoided however. One of the keys to brewing this right is to use Fuller's own yeast which is available to homebrewers as Wyeast 1968 London ESB Ale liquid yeast or White Labs WLP002 English Ale liquid yeast.

This yeast does not attenuate very well so we purposely mash at a low temperature (148F). The yeast is also highly flocculant (likes to settle out) so giving the bottom a gentle stir once a day during fermentation can help it from falling out too soon.

Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine/chloramine (as required).
Water treated with brewing salts to: Ca=110, Mg=18, Na=17, Cl=49, SO4=92
(Basically Randy Mosher's ideal Pale Ale numbers with slightly less Sulphate and a Cl:SO4 ratio of 1:2 - we're not making a hoppy American beer here so we go a bit easy on accentuating bitterness).

1.25 qt/lb mash thickness. Single infusion mash at 148F for 90 mins. Mashout to 168F.
60-90 min fly sparge with ~6 pH water. Collect 13.9 gallons in boil kettle.
Boil for 60 minutes. Lid on at flameout, start chilling immediately.
Cool wort to 66F and aerate well. Ferment at 66-68F until complete. Dry hop for 7 days.
This yeast drops brilliantly clear without need of any clarifiers.

Author:

brewcrewjake

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.074

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Sugar

Priming Amount: TBD

Creation Date: 11/14/2016 1:15 AM

Notes: Firestone Walker Union Jack IPA. In their own words…”An aggressively hopped West Coast-style IPA. Union Jack showcases exceptional dry hop character with stunning pineapple, citrus and piney aromas on the nose accompanied by honey-like malt aromatics. Double dry hopping brings bold grapefruit, tangerine and citrus flavors that are contrasted by pale malt sweetness to balance this intense brew. A true tribute to the style that put the West Coast on the craft beer map.” I was able to collect the following recipe details from their website http://www.firestonebeer.com/beers/products/union-jack 1.060 Original Gravity; 7.5% ABV; 70 IBUs; Light Amber Color (8 SRM)

Dry Hop Schedule

After about 1 week in the primary, transfer to a secondary and dry hop with 1 oz Amarillo, 1 oz Cascade, and 1 oz Centennial.

After about 1 week in the secondary, transfer to a third vessel and dry hop with 1 oz Citra, 1 oz Chinook, and 1 oz Simco.

Carbonate to ~2.5 volumes of CO2 (moderate-high) and enjoy!

Author:

nj viking

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/27/2016 1:45 PM

Notes: 2 boxes honey maid grahm crackers in mash.
1 lb brown sugar and milk sugar in last 10 min of boil
5 oz bittersweet baking chocolate 1 min boil
soak 2 vanilla beans in 4 oz marshmallow vodka, then add to secondary.

Author:

Sleepy dog brewing

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1

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: 7/31/2015 9:54 PM

Notes: add brown sugar last 10 min of boil.
add 1 gal unpasteurized apple cider to primary 3 days after fermentation has begun.
If you can't find unpasteurized you can use pasteurized but with no preservatives.

Author:

Guaribus

Boil Size: 7 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 57

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/11/2014 12:42 PM

Notes:

Author:

Herr Braumeister

Boil Size: 7.65 Gallons

Boil Time: 90

Boil Gravity: 1.071

Efficiency: 67

Mash Thickness: 1.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/9/2015 5:05 AM

Notes: Don't dump the nibs into the kettle - use hop bag.

Could substitute a slightly larger amount of pale chocolate malt for the standard chocolate; about a quarter to half pound more.

Gold medal in 2017 El Dorado County Fair. http://eldoradocountyfair.org/pdfs/EDCF2017HomemadeBeerCompetitions-ResultsByAward.pdf

3rd place at 2021 Amador County Fair.

BOS at 2026 Amador County Fair.

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:

liquid bread brewery

Boil Size: 17 Gallons

Boil Time: 90

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: 2/29/2012 3:17 PM

Notes: For this batch use 22.5 gallons of water and collect 17.5 for the boil due to losses from hops.

Strike with 9 gallons at 160 to hit 147. Raise through Herms to 150 after 45 minutes. Verify Mash PH is 5.2. Adjust if necessary with lactic acid. Sparge with 11 gallons at 165-170

Pacman Yeast. Made a 2 liter starter

Pitch yeast at 65. Add 1vl for 2min of pure 02 prior to pitching. Ferment at 65. Raise to 70 degrees after a few days to clear diactyle.

Author:

fvbrewery

Boil Size: 18 Litres

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 65

Mash Thickness: 2.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 21 ° C

Priming Method: Corn Sugar

Priming Amount: 0.75 cup

Creation Date: 12/9/2015 12:18 PM

Notes: Step by Step
Mash grains at 153 °F (67 °C) in 16.5 quarts (15.5 L) of water. Mash for 60 minutes. Collect 6.5 gallons (25 L) of wort. Boil wort for 90 minutes, adding hops at the times indicated in ingredients list. Ferment at 69 °F (21 °C).

Separate 1L of Wort, freeze it and, before bottling, reboil it, caramelizing and add it back into the beer.

Author:

taylor.foreman19

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: 1.5

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: 9/20/2015 6:13 PM

Notes:

Author:

Brews Brother

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 70

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/24/2016 8:00 PM

Notes: Additional: 1 vanilla bean, 4 oz. cacao nibs, 5 oz. medium roast coffee, soaked in vodka for 2 weeks

Author:

thunderwagn

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

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: 2/13/2016 3:20 PM

Notes: This turned out great. Could use a bit more mouthfeel, and maybe more flavoring hops, but overall very tasty. Nice and sessionable. I would have no issues adding another oz (or two) of cascades!
Very happy with this brew.

Author:

Shatinator

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 72

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: 11/19/2012 5:31 AM

Notes: 76% Att = 6.76% ABV

Placed 4th in the 2013 UMMO with iteration #1.

Author:

jkircher

Boil Size: 8.25 Gallons

Boil Time: 90

Boil Gravity: 1.064

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/2/2015 7:14 PM

Notes: Cold condition in secondary at 45 degrees for 3-4 weeks. Or 6-8 at 55.

Ferment near 75 for esters.

Author:

doucet.stacey@gmail.com

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: table sugar

Priming Amount: 68g for 11 litres

Creation Date: 5/22/2018 11:43 PM

Notes: FG: 1.008

Just enough residual sweetness, well balance hop aromas, flavor and bitterness.

ABV approximately 7%

Well balanced bitterness and residual sugar, just enough cara, maybe a little less dark next time.