Homebrew Beer Recipes | Page 169 | Browse 325,000+ at Brewer's Friend

Author:

AnteK

Boil Size: 23 Litres

Boil Time: 90

Boil Gravity: 1.064

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/17/2015 1:52 AM

Notes: My recipes are all elaborated for Speidel Braumeister 20L
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.
BIAB method for Braumeister 20l, efficiency 75 %
total Water: 28l.
25l to mash
3l to sparge
Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 18 c˚ 5/7 days
(optional) Dry Hop "5 days" at 20 c˚
Amarillo
Simcoe
Cold crash "5 days" at 0c˚

Author:

Tradition Brewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 75

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: 4/1/2015 7:45 PM

Notes: Recipe from BYO December 2015.

Pitch at 66 and let rise over next 24 hours to 68. Increase the temp to around 72 as the ferment slows in order to dry the beer out as much as possible.

Starter of at least 1.7 liter. Possibly a 2 step starter. Needs 417 B cells.

Two-Row: Rahr
Midnight Wheat: Briess
Carafa 3: Weyerman

Author:

MrPopo

Boil Size: 16 Litres

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 73

Mash Thickness: 3.6

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: 10/17/2016 4:19 AM

Notes: 2 x US-05

Author:

Jim Miller

Boil Size: 7.06 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/5/2020 1:17 PM

Notes: Add 1 ounce of Sea Salt with 10 minutes left in the boil.

Author:

nununene

Boil Size: 7.16 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 1.273

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: dextrose

Priming Amount: 5.2 oz

Creation Date: 8/16/2020 8:55 PM

Notes:

Author:

Cameron

Boil Size: 13.33 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/10/2015 7:30 PM

Notes: I call this one Spazierstock, which means "Walking Cane" in German. It's really called Cane & Ebel. It's a hopped up red rye ale that uses 2 lb of thai palm sugar right at the 1st part of the boil. The recipe comes from different forum posts that showed info right from the Two Brothers Brewery. It's an awesome brew. Make sure you mash it around 154 as to not make it too dry.

15.44 gallons of RO Water
Gypsum 14.09 g
Calcium Chloride 7.05 g

Author:

Nick Mc

Boil Size: 40 Litres

Boil Time: 75

Boil Gravity: 1.035

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/17/2018 11:49 AM

Notes: Setup done in garage, under cover, no wind, ambient temperature approximately 18°C. Heated 45L water in kettle to 70°C strike temperature, added all grain, mashed for 60mins. Insulated kettle with quilts and occy straps. Temperature monitored, dropped to 67°C after 60mins. Stirred mash once, did not want to lose too much heat. BIAB removed with grain, only salvaged minimal liquid from BIAB, did not drain or sparge into separate container. Small lpg burner used to boil - took 90 mins to reach 95°C. Added hops as per hop schedule above using large hooked strainer for Pride of Ringwood hops, subsequent hops added using hop balls placed into the large strainer. Removed heat source, removed hops. First use of immersion chiller (approx 10metres 1/2" copper tubing coil), reduced temperature of wort from approximately 95°C to 25°C in 25mins! Transferred wort to fermenter. Yeast starter made 200ml, added to fermenter. Temperature set on fermenting fridge at 22°C. Active fermentation after 1 day. Temperature drop to 19°C day 5. FG1008 day 15, cold crash to 3°C for 7days. Keg 2 x kegs - not closed transfer but kegs filled with water after cleaning and emptied with CO2 at 10psi. Gas outlet connected to fermenter airlock inlet so C)2 forced out of kegs replaces volume in fermenter. (Best method used so far to reduce oxidation!)

Author:

bret america

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.042

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: 8/9/2014 6:18 PM

Notes: OC Fair 2016 - rated 35.3 (category 28a)

Brew Date: 08/16/14
Brett Date: 08/24/14
Pear Date: 10/06/14
Bottle Date: 12/06/14

Secondary ferment
-5 lbs pears
-WLP650 - Brux Brett

Author:

HG Brewing

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.092

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 2/19/2014 9:44 PM

Notes: After mash, top up brewpot to 3 gallons and boil, add malts and begin hop schedule. Boil volume is 3.5 gallons.

Wort chill, transfer to primary, top up to 5.5 gallons, pitch yeast, and ferment for 7 days, or until fermentation slows. Transfer to secondary and leave until fermentation stops. Add Gelatin 3 days prior to bottling and cold crash in refrigerator (really clears up the beer).

Bottle and condition at room temp for 21 days.

Enjoy!!

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 70

Mash Thickness: 1.25

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: 5/7/2015 3:59 AM

Notes: Basic Brewing Radio April 30, 2015 - Ginger Trifecta

Author:

cearum

Boil Size: 7.37 Gallons

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 65

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: 11/23/2012 11:32 PM

Notes: Take two based on the notes given here: http://www.brewersfriend.com/forum/viewtopic.php?f=8&t=232&start=10#p1342

Author:

mercurial

Boil Size: 14 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/1/2015 9:43 AM

Notes: We have used new Crisp grains for this one. Also lot of stirring of the mash and mashed inside the pot. We also added 10ml of CRS which is a big difference from previous.

The temp of the water (i.e. inside the pot) after all mixing and ph testing, just before we left it for one hour was 69ish and the grains 65ish. Assuming the temp stayed in this range as it was insulated well.

Temp calibrated gravity reading was 1.048 which worked out to be around 70%.

start boil of FWH at 12:30
start boil of other at 14:45

Long cool down with whirlpool starting at 75 degrees

Author:

dankbrewing@gmail.com

Boil Size: 7.25 Gallons

Boil Time: 30

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/18/2017 6:16 PM

Notes:

Author:

Klickitat Jim

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 19.4

Efficiency: 57.8

Mash Thickness: 2.8

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: 3/3/2018 3:16 AM

Notes: "Full Monty"
This beer reached terminal gravity in 9 days

1st Mash
All salts and .4ml lactic
10lbs GP
2lbs Dark Munich
1.5lb Roast Barley
1 lb Chocolate
14.5 lbs total
60min at 160f. 11 brix

2nd Mash
Heat wort to strike temp, add 3ml Lactic
10lbs Golden Promise
4lbs Dark Munich
Mash 90 min at 145 22 brix

1200ml O2HK Starter
Oxygenate pre pitch, at 3hrs and at 12hrs
60F 4 days, 64F 4 days, 68F till done
Crash to 30F and gell fine
Keg condition, bottle for long term

Author:

Gatineau Brewer

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 66

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 12/20/2015 3:45 PM

Notes:

Author:

So Cal Beer Guy

Boil Size: 7.65 Gallons

Boil Time: 75

Boil Gravity: 1.061

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/12/2019 3:37 AM

Notes:

Author:

Scottypostal

Boil Size: 6.20004 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 100

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: 8/28/2011 8:52 PM

Notes: American Wheat Extract Kit from Northern Brewer.

Author:

makimoo

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/4/2016 11:50 AM

Notes:

Author:

Brew Camp

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.084

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: 8/4/2017 11:13 PM

Notes: 1. In your kettle, heat 3 gallons of water
2. When warm, carefully add your Dry Malt Extract (DME), stirring to avoid clumps
3. Bring your wort (malt liquid) to a boil
4. When the wort is at full boil, start a 60 minute timer and add 1.5oz Perle hops to the boil
5After 45 minutes, with 15 minutes remaining, add 1 oz Hersbrucker and 1 tsp Irish Moss
6. After 15 more minutes, with 0 remaining on your timer, add 1 oz Hersbrucker and turn off heat and cool (in sink or otherwise)
7. Rack wort into your fermentation vessel, top up to 5 gallons with cold water and cool until about 70 F
8. Use your hydrometer to find your original gravity and record
9. Pitch your yeast and place airlock (and lid) on your fermentation vessel.
10. When signs of fermentation cease, after at least 14 days, rack your beer into your bottling bucket.
11. Add 5 oz priming sugar (or use priming sugar calculator) to 1 cup water and bring to a simmer. Allow to cool some, then add to bottling bucket. Stir gently with sanitized bottling wand.
12. Fill bottles and cap.
13. Store bottles at room temperature for 14 days.
14. Refrigerate overnight
15. Enjoy!!!