Homebrew Beer Recipes | Page 1604 | Browse 315,000+ at Brewer's Friend

Author:

Rice Island Brewery

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 15

Efficiency: 70

Mash Thickness: 3.57

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/10/2017 3:44 PM

Notes: Ølbrygging kit, Hälfte von Mathias

PåskeIPA Hallertau Blanc
Recipe Specs
----------------
Batch Size (L): 50.0
Total Grain (kg): 14.000
Total Hops (g): 500.00
Original Gravity (OG): 1.063 (°P): 15.4
Final Gravity (FG): 1.016 (°P): 4.1
Alcohol by Volume (ABV): 6.19 %
Colour (SRM): 4.0 (EBC): 7.9
Bitterness (IBU): 62.2 (Average)
Brewhouse Efficiency (%): 72
Boil Time (Minutes): 90
Grain Bill
----------------
7.000 kg Pilsner (50%)
6.400 kg Wheat Malt (45.71%)
0.600 kg Havregryn (4.29%)
Hop Bill
----------------
50.0 g Hallertau Blanc Pellet (8.3% Alpha) @ 90 Minutes (Boil) (1 g/L)
100.0 g Hallertau Blanc Pellet (8.3% Alpha) @ 15 Minutes (Boil) (2 g/L)
100.0 g Hallertau Blanc Pellet (8.3% Alpha) @ 10 Minutes (Boil) (2 g/L)
150.0 g Hallertau Blanc Pellet (8.3% Alpha) @ 5 Minutes (Boil) (3 g/L)
100.0 g Hallertau Blanc Pellet (8.3% Alpha) @ 0 Minutes (Boil) (2 g/L)
Misc Bill
----------------
Single step Infusion at 65°C for 60 Minutes.
Fermented at 20°C with Lallemand Bry-97

Eksempel for mengde vann og temperatur :
Formel ved bruk av Beer Brew 60 og 14Kg malt: (14*2,5) + 5 = 40 liter vann.
Tips: Når malten har romtemperatur bør temperaturen i meskevannet være ca 6°C over ønsket mesketemperatur. Varm opp meskevannet til 71°C for å oppnå 65°C etter innmesking.
Skyllevannet bør holde rundt 78°C.

Author:

Dornbox

Boil Size: 8.25 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 80

Mash Thickness: 1.35

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: 6/8/2021 12:46 AM

Notes:

Author:

Bcarlton74

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 71 ° F

Priming Method: co2

Priming Amount: 25.35 psi

Creation Date: 5/3/2021 10:37 PM

Notes:

Author:

Boil Size: 7.4 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: co2

Priming Amount: 9.21 psi

Creation Date: 9/29/2020 12:42 AM

Notes: Based on Export Porters from Whitbread and Barclay Perkins originally brewed in 1855.

Dough-in targeting a mash of around 1.3 quarts of strike water to one pound of grains (4.3875 gal) and a temperature of 154 deg F. Hold the mash at 154 deg F for 60 min.

Sparge slowly with 171 deg F water collecting wort until pre-boil kettle volume is 7 gallons. Add the first wort hops during the sparging process.

Total boil time is 60 minutes, adding the remaining hops at times indicated.

Chill the wort to 68 deg F. Pitch yeast and Clarity Ferm.

Ferment at 68 deg F until complete. Use blow-off tube for first three days. Dry hop for 3 days before bottling or kegging. Carbonate to 2.4 volumes of CO2.

Author:

Pork n beer

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: 1.3

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: 9/12/2020 3:53 PM

Notes:
FIRST DRY HOP

Don’t worry too much about oxidation here, just be quick in adding the hops if going through the top.

SECOND DRY HOP

You HAVE to flush the headspace with CO2. You can easily bubble this up through the beer. Do so for 30 seconds before adding the hops and 30 seconds about an hour afterwards. This both protects the beer and rouses the hops to increase utilisation.

CRASH CHILL

As you crash to 2C air will be sucked into the fermenter. To avoid this, fill a balloon with CO2 and put it over the top of the blow tube. It will then suck in CO2.

…..

Right, that’s enough oxidation chat. Here’s our Citra, Mosaic and BRU-1 homebrew NEw England IPA recipe made with Lallemand’s Verdant Ale Yeast. Expect big apricot, mango, vanilla and pineapple notes.

Our homebrew New England IPA
Check out our Brewer’s Friend recipe here. This is a for a 20l batch (into fermenter)

WATER (rough target in ppm)

100 Ca + 2

50 Na +

230 Cl-

14 SO4

MALT

3.65kg Extra Pale Maris Otter

0.9kg Golden Promise

0.5kg Carapils

0.25kg Pale wheat malt

0.25kg Flaked wheat

1kg rolled oats

HOPS

5g Magnum

210g Image

105g Mosaic

85g BRU-1

YEAST

1 x 11g Lallemand Verdant Ale Yeast

MASH

Adjust your water

Mash in at 67 for 60 minutes

Mash out at 75

BOIL

60 minutes – 5g Magnum

Chill to 80C

30 minutes – 60g citra, 40g Mosaic, 20g BRU-1

FERMENT

Chill to 19C – pitch 1 pack of yeast

Wait 48 hours – pitch 30g Citra, 15g Mosaic, 5g BRU-1

Wait 72 hours – raise to 22C

Wait 72 hours – chill to 15C

Pitch 120g Citra, 60g Mosaic, 60g BRU-1 – crash to 2C

Wait 48 hours – transfer to keg

Author:

Beeryard Tech

Boil Size: 7 Gallons

Boil Time: 75

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 1.5

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: 2/14/2018 3:21 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 80

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/9/2017 8:31 PM

Notes:

Author:

RockyMtnGT

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 73

Mash Thickness: 1.25

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: 7/20/2017 8:54 PM

Notes: Mill the grains and mix with 4 gallons strike water to reach a mash temperature of 152°F. Hold this temperature for 75 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains with 5.25 gallons (12 l) and top up as necessary to obtain 7.5 gallons of wort. Boil for 60 minutes, following the hops schedule.

After the boil, chill the wort to slightly below fermentation temperature, about 67°F (20°C). Aerate the wort with pure oxygen or filtered air and pitch the yeast.

Ferment at 68°F until the completion of primary fermentation, then allow temperature to rise at will. Crash the beer to 35°F, then bottle or keg the beer and carbonate to approximately 2.5 volumes.

TIPS FOR SUCCESS
If you like a bit more hoppy character in your Belgian pale ales, reserve a small portion of your hops (a few grams of each) and toss them in at flame-out. It will add just a touch of dark fruit and earth in the nose, which accentuates the light citrus esters from the yeast and the biscuit from the malts!

Author:

twistygizzard

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 68

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/5/2017 2:35 AM

Notes: CHAOS club - intended for barrel aging project.

Author:

Boil Size: 56 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 80

Mash Thickness: 3.2

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: 5/10/2017 11:46 PM

Notes:

Author:

Apolyon

Boil Size: 14 Gallons

Boil Time: 75

Boil Gravity: 1.045

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 62 ° F

Priming Method: Priming Sugar (dextrose)

Priming Amount: 5 oz

Creation Date: 8/12/2014 1:53 PM

Notes: 2L starter used with 15g of Safale 05
Stir hot wort 10 mins before cooling
mash temp
Strike - 7.3 gallons of 164 degree water
- 10.5 quarts of boiling to get to mashout
- spaadd an additional 2 quarts to get to 8 gallons

Author:

ParanoidAndroid

Boil Size: 3.75 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/1/2017 4:36 PM

Notes: When using WY3711 (French Saison), no sugar addition is needed. The sugar for typical saison recipes is to make up for underattenuation of certain yeasts, such as the Dupont Saison strain. This strain supposedly keeps a good mouthfeel while also taking the gravity down quick and low.

Morning Of:
--Yeast = 7.2 grams
--Dextrose = 3.6 grams

Afternoon
--Yeast = 2.0 grams
--Dextrose = 1.0 grams

1. Add 2nd dose of yeast/dextrose
2a. Hydrate Irish Moss
2b. Start burner
3. Get to strike temp (160 deg)
4. Add SMB
5. Add Salts and Acid
6. Add Brewtan B and Cinnamon
7. SMB should mop up residual O2 in 5 minutes.
8. Mash in slowly

Gypsum = 0.7 grams
CaCl2 = 1.0 grams
Epson Salt = 0.9 grams
Canning Salt = 0.3 grams
Lactic Acid = 2.0 mL

Mash Additions:
-SMB - 1.02 grams
-Brewtan B - 0.70 grams
-Cinnamon Verum - 0.83 grams

Boil Additions:
-@ 16 minutes Brewtan B - 0.85 grams
-@ 15 minutes Irish Moss - 1.63 grams
-@ 10 minutes Wyeast Nutrient - 1.43 grams

Estimated Mash Ph = 5.37
Actual Mash Ph =

Post Mash Volume (no squeeze) =
Post Mash Gravity =

Post Boil Volume =
Post Boil Gravity =

Volume in Kettle =
Volume into Fermenter =

1 Package Yeast (4 months old)

1 lpm Oxygen for 45 sec
Shake/Stir

Author:

bret america

Boil Size: 6 Gallons

Boil Time: 70

Boil Gravity: 1.05

Efficiency: 80

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/27/2017 2:03 AM

Notes: OC Fair 2017 - first place - rated 42.67 (category 29a - fruit beer)
brew day - 03/13/2017
yeast starter - no

Author:

NealF

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/26/2016 7:12 PM

Notes: safale us-05 x 2 rehydrated

Author:

torilen

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/9/2016 9:38 AM

Notes: Instead:
molasses 1oz
honey 2oz
cane sugar 3oz
black patent 3oz
chocolate 6oz
dark munich 4oz

OR
LME 1.5lb
molassas 1oz
honey 1oz
sugar 1oz
black pat 1oz
choc 2oz
dark munich 2oz

with 2# LME - 9.54%ABV
for chocolate porter - add 1T chocolate powder during last 20 min, last 10 min, and last 5 min

Author:

Starving Artist Brewing

Boil Size: 102 Gallons

Boil Time: 90

Boil Gravity: 1.069

Efficiency: 65

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: 6/28/2016 2:47 PM

Notes:

Author:

JZ

Boil Size: 12 Litres

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 62

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: 1/21/2016 3:39 PM

Notes:

Author:

Fallen Tree Homebrews

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

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: 9/21/2015 6:40 PM

Notes: Mash water temp = 175F
Mash start = 154F
4.20G water in mash
4.75 in mash for sparge
OG = 1.052
2 packs 05 at 74F
Gravity on 10/15/2015 = 1.008 = 5.8%
Dry Hopped 3 oz of Crystal on 10/15/2015.

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 77 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/18/2015 10:30 PM

Notes:

Author:

Hillbilly

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/12/2015 11:33 PM

Notes: This is beer is amazing.