Homebrew Beer Recipes | Page 15 | Browse 295,000+ at Brewer's Friend

Author:

Brady Smith

Boil Size: 10 Gallons

Boil Time: 75

Boil Gravity: 15.1

Efficiency: 80

Mash Thickness: 1.25

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/17/2016 2:34 PM

Notes: Boiled 1st Runnings 30 minutes while sparging the second runnings.

1.4M c/mL/P or 729B yeast cells. 3L yeast starter w/ 13oz DME. 8 hrs on stir plate. Starter then sat 3 days at 60*. Pitched decanted yeast.

FG:1.020. Primary Fermentation 27 Days around 60*. Then kegged and aged around 38* in keezer. Force C02 & bottle-gunned around month #6

3rd in 2017 Indiana Brewers Cup (July 2017). Plan to enter again in 2018 Indiana Brewers Cup. It also won another award in 2017 but I honestly cannot recall the competition. It's basically the "SCOTTIE MACROCKETTS" recipe from Great Fermentations store (Courtesy of Nathan Compton) except I used Golden Promise instead of Maris Otter.

Edit 5/29/18. Bottles have been cellared 13 months and they keep getting better. I try one bottle every 3-4 months.

Author:

keepsician

Boil Size: 27 Litres

Boil Time: 90

Boil Gravity: 20.1

Efficiency: 60

Mash Thickness: 2

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/21/2017 11:18 AM

Notes: Starter Size (L) 2.5 Gravity (°P) 10
big ale

kg/l 4.11 = 41.1 l + 8 l @ 78 C = 48.1 l

Total mash water needed 48.1
Strike water volume at mash thickness of 2 L/kg 20.00 Liters @ 61.8 (C)
Strike water volume at mash thickness of 2.88 L/kg 20.00 8.8 Liters @ boiling
Strike water volume at mash thickness of 4.11L/kg 12.3 Liters @ boiling
Remaining sparge water volume 8 l @ 78 C

Grain absorption losses -10.6
Mash Lauter Tun dead space -2
Amount going into kettle 35.5
Boil off losses -9
Kettle dead space -3
Hops absorption losses -0.5
Misc. losses -1
Amount going into fermentor 22
Total: 48.1

Author:

Fronsklu

Boil Size: 465 Gallons

Boil Time: 60

Boil Gravity: 25.9

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/11/2023 7:14 PM

Notes:

Author:

bevotx

Boil Size: 1.55 Gallons

Boil Time: 60

Boil Gravity: 16.1

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/29/2016 1:53 AM

Notes:

Author:

pwl

Boil Size: 9.03 Gallons

Boil Time: 60

Boil Gravity: 18.6

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/13/2021 2:00 AM

Notes:

Author:

MarcoMignola

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 24.2

Efficiency: 80

Mash Thickness: 2.6

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/26/2020 7:35 PM

Notes:

Author:

Dziekan_tego_Browaru

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 30.8

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/8/2019 5:52 PM

Notes: 15 min got.: 5 g owoców jałowca;
5 min got.: 20 g kłącza tataraku, 30 g suszonego rumianku, 54 g suszonego krwawnika, 30 g suszonego kwiatu lipy.

Author:

pridexus

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 13.3

Efficiency: 62

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/18/2019 8:55 AM

Notes:

Author:

Valkyrie Brewing

Boil Size: 17 Gallons

Boil Time: 120

Boil Gravity: 21.6

Efficiency: 52

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/23/2019 2:17 PM

Notes:

Author:

Boil Size: 470 Gallons

Boil Time: 70

Boil Gravity: 23.3

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/27/2020 5:05 PM

Notes:

Author:

Ryota

Boil Size: 2800 Litres

Boil Time: 60

Boil Gravity: 20.9

Efficiency: 93

Mash Thickness: 3.65

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/10/2023 6:57 AM

Notes:

Author:

FAT CAT Brewery

Boil Size: 28.06 Litres

Boil Time: 90

Boil Gravity: 14.3

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/6/2021 11:55 AM

Notes:

Author:

Repu

Boil Size: 460 Litres

Boil Time: 60

Boil Gravity: 22.3

Efficiency: 71

Mash Thickness: 2.8

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/30/2021 5:47 AM

Notes: １０月初旬仕込み。

ハイアルコールビール。
11％のセゾンで2次発酵を缶で行う。
１１月２０日リリース
シャンパーニュイーストで２次発酵。
Dry HOPはNZネルソンを使う。

３缶で7,000円（1缶2,000円）

Author:

Bryggeriet Ångkvarn

Boil Size: 310 Litres

Boil Time: 120

Boil Gravity: 10.4

Efficiency: 82

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/22/2022 12:16 PM

Notes:

Author:

Čok

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 21.9

Efficiency: 75

Mash Thickness: 4

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/15/2022 8:12 AM

Notes:

Author:

Boil Size: 320 Litres

Boil Time: 60

Boil Gravity: 22.7

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/2/2021 10:49 AM

Notes:

Author:

Boil Size: 514 Litres

Boil Time: 120

Boil Gravity: 20

Efficiency: 83

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/8/2021 5:19 PM

Notes:

Author:

Boil Size: 2200 Litres

Boil Time: 90

Boil Gravity: 23

Efficiency: 80

Mash Thickness: 2.2

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/7/2020 2:35 PM

Notes: Dough in at approximately 113°F (45°C) for a 30-minute hydration and beta-glucanase rest. To mitigate subsequent lautering problems, it is also advisable to add about 10% of the dry malt weight in rice hulls at dough-in.

After the cytolytic rest, infuse the mash with hot brewing liquor to raise the temperature to 122°F (50°C) for a proteolytic rest of 30 minutes at the peak-performance temperature of protease.

Next, raise the mash to 149°F (65°C), the peak-performance temperature of beta amylase. This ensures the production of plenty of fermentables, and thus of alcohol. Allow 30 minutes for this diastatic rest.

Repeat the temperature rise a final time to reach the alpha amylase peak temperature of 162°F (72°C). Rest the mash again, this time for 15 minutes, to convert the remaining starches into unfermentable dextrins for extra body in the finished beer.

The large grain bill, in conjunction with the many hot-water infusions, is also likely to fill the mash tun to the limit of its capacity.

Recirculate the wort thoroughly for perhaps 30 minutes. Then sparge and lauter simultaneously. Use the hot sparge liquor to raise the grain bed temperature to the mash-out temperature of 170°F (77°C). The run-off is likely to be slow! Stop sparging as soon as the kettle gravity is about 1.086 (20.8°P), assuming a 10% evaporation rate during a 90-minute kettle boil.

In some mash tun configurations, because of aspect ratios and false-bottom designs, a kettle gravity of 1.086 may not be possible to achieve. In this case, simply sparge until the kettle is full. Then extend the boil until the net kettle gravity of 24°P is reached through evaporation. When weighing out the hop additions, adjust quantities to the projected actual net kettle volume.

Boil for at least 90 minutes (or longer if the original gravity at the start of the boil is an issue). Add bittering hops 60 minutes before the anticipated shutdown time. Add flavor hops with 10 minutes of boil time remaining. Add aroma hops 5 minutes before shutdown. Whirlpool and chill.

Pitch about twice as much yeast as you normally would for a “regular” brew and aerate well. In our experimental batch, we used 1.5 oz./5 gal. (44 g/19 L) of dried yeast. Primary ferment the brew at the middle of the preferred temperature range of the selected yeast for a total of 3 weeks.

At the end of primary fermentation, rack the brew into a clean tank for 7–8 days of secondary fermentation. Prime and bottle the brew. Alternatively, rack the brew into a keg and let it mature for 2 weeks under pressure. Finally, adjust carbonation in the keg to 3.3 to 4.5 volumes (6.6 to 9 g/L) of CO2 before dispensing it unfiltered from the keg.

Author:

kali128

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 18.9

Efficiency: 77

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/30/2017 12:50 PM

Notes:

Author:

RBCO

Boil Size: 186 Gallons

Boil Time: 60

Boil Gravity: 23.9

Efficiency: 68

Mash Thickness: 1.4

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/16/2020 5:35 PM

Notes: