Homebrew Beer Recipes | Page 155 | Browse 325,000+ at Brewer's Friend

Author:

10 Palms

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/5/2017 8:12 PM

Notes: Only beer I've had to dump.
Chlorophenol all to hell.

Author:

beadle

Boil Size: 24 Litres

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 62

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: 11/30/2015 4:25 PM

Notes:

Author:

deepdisco

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 1.5

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: 1/15/2016 7:10 PM

Notes:

Author:

fKempf

Boil Size: 70 Litres

Boil Time: 90

Boil Gravity: 1.069

Efficiency: 75

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 35 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/31/2015 5:55 PM

Notes: --- MOSTURA ---

- ENCHER A PANELA DE ÁGUA ATÉ O FUNDO FALSO (MEDIR OS LITROS)
- COLOCAR MAIS 35L DE ÁGUA (2.7 RATIO)
- ESQUENTAR A ÁGUA ATÉ 72°
- 1H30M - 67°

- RECIRCULAR 15M

- ESQUENTAR A ÁGUA - 74°
- FAZER A LAVAGEM / TRANSFERIR PARA A FERVURA

--- FERVURA ---

75G SAAZ @ 60 MIN
25G PERLE @ 15 MIN
25G MITTELFRUH @ 0 MIN

--- FERMENTO ---

INOCULAR TRÊS PACOTES EM 1L DE ÁGUA FERVIDA - 34°

--- MATURAÇÃO ---

DIA 01 - 18°
DIA 02 - 20°
DIA 03 - 20°
DIA 04 - 22°
DIA 05 - 22°
DIA 06 - 22°
DIA 07 - 25°
DIA 08 - 01° (CLAFIFICAÇÃO)

---

Author:

Nebula Brewing

Boil Size: 7.8 Gallons

Boil Time: 45

Boil Gravity: 1.043

Efficiency: 76

Mash Thickness: 1.24

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 12.82 psi

Creation Date: 12/24/2020 1:08 AM

Notes: Water built up from RO water and used Bru'n Water.
Water chemistry is
CA: 127, MG: 13, Na: 24, S04: 126, CL: 197, HCO: 16

Day 5 hops were added four days into fermentation and left in the fermenter until keg day.

Day 7 hops were added into the keg.

Yeast: 3rd generation LA1318 1L yeast starter.

Author:

Switz007

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: N/A

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: 4/3/2013 7:05 PM

Notes:

Author:

Rothrock Brewing Company

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/4/2016 3:21 PM

Notes:

Author:

Umashika Ales

Boil Size: 32 Litres

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 83

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: 2/11/2016 1:54 PM

Notes:

Author:

Mel Chan

Boil Size: 14 Litres

Boil Time: 75

Boil Gravity: 1.051

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/9/2018 7:44 AM

Notes:

Author:

newbrew

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: Keg

Priming Amount: N/A

Creation Date: 11/20/2014 4:17 AM

Notes:

Author:

ThatHomebrewStore

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: Force carb

Priming Amount: N/A

Creation Date: 9/21/2017 7:37 PM

Notes:

Author:

Luke Smith

Boil Size: 3.84 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 60

Mash Thickness: 1.4

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: 4/28/2015 12:33 AM

Notes:

Author:

casey langford

Boil Size: 5 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: 10/23/2012 2:34 PM

Notes: Recipe is:
3gal - apple cider from Cosby TN
2gal - apple juice (plus 1/2gal in yeast starter)
1 jar - apple sauce (1lb 7oz)

No hops used...

Author:

agpuryear

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 63

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/15/2015 9:53 PM

Notes:

Author:

Nick T Beer

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 68

Mash Thickness: 2.5

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: 7/5/2015 3:54 PM

Notes: 2 x Earl Grey Teabags at flame out. Steep while cooling and remove when pitching yeast.

10 x Earl Grey Teabags in secondary for 48 hours before bottling.

Author:

Hootenholler

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

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: 8/3/2015 9:25 PM

Notes:

Author:

bonobrews

Boil Size: 2.25 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/17/2013 4:25 AM

Notes: This beer will hopefully provide a nice wit base for my strawberry wit, kiwi wit, and other fruit adjunct beer testing. Originally scaled down to 2 gallons for test batches. Efficiency at 80% only for smaller batches for sparging. Frozen strawberries used for simplification in sanitation (already pasteurized), maybe wash in vodka for 30min before adding.

Author:

RaoulDuke

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/14/2018 6:08 AM

Notes:

Author:

Mellenoma

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: Corn Sugar

Priming Amount: 3/4 cup

Creation Date: 6/29/2017 12:33 AM

Notes: This recipe uses reverse osmosis (RO) water. The water salt treatments are minimal; add 5 g calcium chloride (CaCl2) to the mash and 3 g CaCl2 to the sparge water. The acidulated malt is used to reach the desired mash pH; do not omit this ingredient unless you acidify your mash water. Do not add additional water salts to lower the pH; a minerally water character is inappropriate for this style.

Two or three days before brew day, make a 2-qt. (2-L) yeast starter, aerating the wort thoroughly (preferably with oxygen) before pitching the yeast. On brew day, mash in at 156 °F (69 °C) in 14 qts. (13 L) of water and hold this temperature until converted, 30 to 45 minutes. Pull a thick decoction of at least half the mash, then boil the decoction until it changes color and consistency, about 25 minutes. Stir the decoction frequently to avoid scorching. Return the decoction to the main mash and hold at 168 °F (76 °C) for mash out. Recirculate until clear, fly sparge with 168 °F (76 °C) water until 6.5 gallons (25 L) of wort is collected.

Boil the wort for 90 minutes, adding the hops at times indicated in the recipe. First wort hops are added to the kettle before the wort is run off. After adding the final hops when the heat is turned off, immediately begin chilling the wort. Chill to 43–45 °F (6–7 °C). Chilling to this low temperature may take two cooling stages or the use of an ice bath to reduce the temperature of the cooling water.

Oxygenate, then pitch the yeast starter. Allow fermentation temperature to rise to no more than 50 °F (10 °C) until desired final gravity (FG) is achieved. Then rack and slowly chill to lagering temperature. Lager for 4 to 6 weeks at 33 °F (1 °C). Prime and bottle condition, or keg and force carbonate to 2.4 volumes.

The original recipe used Best Malz for the base malt, a fully modified malt. If using an undermodified malt (such as Weyermann Floor-Malted Bohemian Pilsner malt), a true double decoction mash schedule can be used as described in the article. If using the Weyermann malt, you can also substitute the Weyermann Carabohemian® malt for the Caravienne. These products are malted specifically for making Czech-style beers.