Homebrew Beer Recipes | Page 1637 | Browse 315,000+ at Brewer's Friend

Author:

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 9 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/13/2017 9:42 AM

Notes:

Author:

Wheel Ale Brewing

Boil Size: 52.5 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 75

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/7/2023 7:30 AM

Notes:

Author:

Dai Kide

Boil Size: 17 Litres

Boil Time: 40

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 26 ° C

Priming Method: sucrose

Priming Amount: 59.2 g

Creation Date: 1/21/2022 2:29 PM

Notes:

Author:

MT

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 85

Mash Thickness: 1.25

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: 3/8/2021 4:58 PM

Notes: Brewed 3/20. Rest at 130 10 minutes, main mash 147 for 45 minutes, return single decoction; temp 153 F. Raise to 170 F for mash out. Pitch slurry from 2.5 L starter into wort cooled to 58F. Fermented at 50 F.

04/06: Removed from fridge, temp allowed to rise to 62 F for diacetyl rest, then returned to fridge on 04/08.

Tasting notes: simply fantastic. Best Czech pils I've made. Malty, subtly floral, yeasty, see air aroma, perfect color. Only change would maybe to replace the Perle for bittering with something softer (more Saaz?).

Author:

TrotterBrewWorks

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/9/2020 11:06 PM

Notes: This was fantastic as-brewed, really hit its prime around 6 weeks post brewday.

When I make it next time, I may mash just a degree or two higher. The 34/70 brings it down to a delicious crispness, but wouldn't hurt to have a bit more mouthfeel.

Author:

AlaskanBrewer

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: corn sugar

Priming Amount: N/A

Creation Date: 12/31/2018 5:50 AM

Notes: Add roughly 4.8 oz or until you reach 3.0 - 3.2 pH of 88% food grade lactic acid to your boil.

Add three peeled, pureed, and pasteurized cantaloupes to the fermenter after 3 - 4 days.

Author:

agilardi

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 73

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 61 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/19/2018 3:19 AM

Notes: 1 liter yeast starter, 20 min hop steep

Author:

Whiskeyjack

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

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: 3/13/2018 6:53 AM

Notes:

Author:

Biggie

Boil Size: 25 Litres

Boil Time: 75

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/9/2017 2:38 AM

Notes: 23l in cube
24l wanted in kettle post boil to account for trub and hop loss
3l loss in 1 hour boil
27l wanted in Kettle after mash
6 Litres allowed for grain absorption
33l wanted in kettle for mash in.

Strike water temp 70c to get 66c @ dough in.

Got approx 22l out of the kettle, OG on 23l = 1.060

Fermented at 18c

Pitched yeast (day 1)

Author:

Brian Conn

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 80

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/5/2017 1:38 PM

Notes:

Author:

ltrog

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: Corn Sugar

Priming Amount: 1 cup

Creation Date: 4/23/2015 2:07 AM

Notes:

Author:

Frosty Weasel

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 70

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: 1/2/2017 12:47 PM

Notes:

Author:

ptrain

Boil Size: 11 Litres

Boil Time: 90

Boil Gravity: 1.095

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/14/2016 10:08 AM

Notes:

Author:

jturnage40

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.076

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/6/2016 8:59 PM

Notes: 1. Sanitation : It is important to thoroughly clean and sanitize all of your brewing equipment.
2. Making the Wort : Begin by heating 2.5 gallons of water in your Brew Pot. While the water is heating, place your
"Specialty Grains", which should be crushed, into a "Grain Bag". Tie a knot at one end of the "Grain
Bag" leaving room for the grains to be loose in the bag. When the water reaches a temperature of
150° to 160°F (max temp.), place the "Grain Bag" into your Brew Pot. Steep your grains at this temperature
for 20 minutes. After 20 minutes, remove the "Grain Bag" from the pot. Do not squeeze the bag,
just let the liquid drain from the bag into the pot. The water is now "Wort" at this point.
3. Boiling the Wort : Bring the "Wort" to a boil. It should be a rolling boil, be careful to avoid a "Boil Over". Remove the
"Wort" from the heat. Add all of the included "Fermentables" to the "Wort". Stir the "Fermentables"
into the "Wort" until it has all dissolved, making sure none of it is sitting on the bottom of the pot.
Return the Brew Pot to heat and return the "Wort" to a boil. .
4. Boil Hops : If using "Hop Bags", put the Boil Hops into a "Hop Bag" and tie loosely at one end. Add these to the
boiling "Wort". You have now added the Bittering Hops. Continue to Boil this for 60 minutes.
5. Boil Termination : After 60 minutes, remove heat source from the Brew Pot. Now it is time to cool the "Wort" to 70°F.
This can be accomplished by using a "Wort Chiller".
6. Add Water : Siphon your cooled "Wort" from the brew pot into your fermenter. Be careful not to transfer heavy
sediment from the brew pot into the fermenter. Add enough water to bring the Wort to 5 gallons.
Stir the 5 gallons of "Wort". At this time, take a Hydrometer reading to record the Original Gravity.
7. Begin Fermentation: Add the yeast to the "Wort" surface. Firmly secure your fermenter lid and add the airlock. The ideal
temperature for fermentation is 64°- 72°F. The "Wort" will begin to ferment within 24 hours.
When fermentation is complete, take another hydrometer to record the Final Gravity.
8. Secondary Clean and sanitize a secondary fermenter. Rack your beer into the fermenter and leave for one
Fermentation : week. If using single stage fermentation, leave beer in the primary fermenter for another week.

JDFlow from HBT:
I've brewed two Witbiers with grapefruit. Add the fruit in secondary. Use two large grapefruits for 5 gallons, 3 if you want the flavor to be in the forefront. Zest both grapefruits, you want as little pith (the white membrane under the zest) as possible. Pith is very bitter and it will come through badly in your beer. Put the zest in a pan and juice both grapefruits on top of it. Then boil the zest in the juice until you have a syrup. Put the syrup and zest in the bottom of your secondary. Rack your beer onto it and leave it for at least one week. Amazing results.

Author:

Back of the Passage Brewery

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 65

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: 5/13/2016 11:03 PM

Notes: ENTIRE BATCH LOST. Turned in to bottle bombs, all bottles disposed of.
- 70 C strike temp.
- Dark grains added with 20 min left in mash (66 C).
- Used hop spider for first time.
- Forgot whirlfoc tab.
- Yeast re-hydrated and pitched at 20.5 C (1 packet), water for re-hydration may have been too hot.
- Fermenter set to 19 C.
- Volume was just on 20L from a 30L start.
- OG 1052 an 18.5 C (1053 predicted)
- Steeped tea bags in 500ml cold water (11 spearmint & 3 peppermint) strained after 3 hrs and flash boiled then added to fermenter @ 8 days SG 1022 (30/5/16)
- 1/6/16 (10 days) SG 1022 - no mint aroma but a mild mint finish,
Increased fermenter temp to 21C to try and drop SG.
- 4/6/16 (13 days) SG 1020 - no mint aroma but a mild mint finish.
- 5/6/16 Bottled using drops - FG 1020 (ABV - 4.7%)
- Bottles marked (CM+) have a cocao nib added at bottling.

Author:

Fuddy Duck

Boil Size: 400 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 80

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/14/2016 6:57 PM

Notes:

Author:

dr511

Boil Size: 60 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 9 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/18/2015 12:39 AM

Notes:

Author:

Ericm53

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 10.9

Efficiency: 79

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/3/2015 7:35 PM

Notes:

Author:

Smash café

Boil Size: 25.3 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/7/2015 12:44 AM

Notes:

Author:

steinmb

Boil Size: 16.1 Litres

Boil Time: 90

Boil Gravity: 1.032

Efficiency: 64

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/20/2015 10:14 PM

Notes: Version III. Adjusted to provide a paler ale. Version I and II is within the range of a Pale Ale though in the darker EBC range.

I also have to take a hard long look on the mash schema. Mashing on a lower temp. would proved more a crisper though with less body and mouth feel. Dropping the 51°C protein rest that I think is pointless with modern malts.