Homebrew Beer Recipes | Page 1707 | Browse 325,000+ at Brewer's Friend

Author:

Håkon Clausen

Boil Size: 28.5 Litres

Boil Time: 85

Boil Gravity: 1.067

Efficiency: 67

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 5 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/25/2016 7:03 PM

Notes:

Author:

ninjabob

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/2/2023 4:24 PM

Notes: Adding 6 cans of frozen juice concentrate after main fermentation.

Clown math for fruit sugar content:
The 2.5lb of sugar is roughly calculated 30g sugar content per serving x 6 servings = 180g total x 6 cans of frozen concentrate = 1080g = ~2.4lb of "simple" sugars

Author:

Germainium

Boil Size: 9.13 Gallons

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 57

Mash Thickness: 1.25

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: 5/4/2023 2:20 PM

Notes: Huge pineapple and ripe mango notes, densely saturated pure Simcoe flavor, almost no bitterness. Body is full, soft and rounded. It's just a touch dry for the style from overattenuating. Wanted this to finish a little higher and missed starting OG by a few points.

Changes for future brew:
- Add a touch of honey malt or GP in place of 2-row for more orange-ish color
- Mash higher
- Add mashout step
- Increase Liquor to grist ratio
- Try London Ale III
- Add a very small bittering charge or FWH

Author:

rbowlbs

Boil Size: 3 Gallons

Boil Time: 75

Boil Gravity: 1.105

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: 9/20/2021 4:31 PM

Notes:

Author:

jm_maclaren

Boil Size: 1.3 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 1.1 oz

Creation Date: 1/22/2021 8:42 PM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.111

Efficiency: 62

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/23/2020 11:08 PM

Notes: 2nd place Spiced & Experimental Beers
https://competition.mvhbc.com/

1st place NERHBC Porter and Stout Category 2023
https://nerhbc.brewingcompetitions.com/

recipe: Snark Lord kit from Great Fermentations. This version is a modification of the GF kit based on my side by side comparison of 8 month keg aged GF kit and Dark Lord 2017
----------------------
Starter
WLP001 and WLP002: separate 1.5L starters 30 hrs before anticipated yeast pitch

Water chemistry / mash notes:
1/2 total minerals added to each strike. 2.5 mL LA into strike water mash #1 and ??2.0 mL??? LA for mash #2.
Acidify each 1.5 gal sparge with 0.1 mL lactic acid 88%.
Reiterated mash with split pale malts at 157F (pale, munich, flaked oats, flaked barley). Mash cap with 1/2 dark/roast malts after each mash.
Pale/flaked = 24.0 lbs
Roast/dark = 5.5 lbs
Sugars = 2.0 jaggery
Total = 31.5 lbs
Mash #1 = 2.5 mL of LA. 12.0 lbs pale/flaked into 5.9 gallons x 60-90 min. Mash cap with 2.5 lbs dark/roast malts x 20-30 min. After mash, sparge with ~1.5 gal to achieve a volume of 6.0 gal for 2nd mash.
Mash #2 = Measure pH! Adjust with LA or baking soda to pH of 5.4. 12.0 lbs pale/flaked into 6.0 gallons. Mash for 60-90 min or until SG stabilizes. Mash cap with remaining 3.0 lbs dark/roast/crystal malts for 20-30 min. Sparge with ~1.8 gal to hit 6.5 gal pre-boil volume

Boil notes:
Jaggery at 20 minutes left in boil
Add 1 oz coarsely ground coffee beans, cocao nibs, and 2 cut/scraped vanilla beans in bag at 5 min from end of boil, steep for 5 minutes after flame out, then remove.

Fermentation:
Make 1.5 L starters for each yeast 30 hrs in advance.
Brew day morning - chill in fridge, decant wort to 500 mL each
Chill to 65F, pitch yeast slurry x 2
Ferment at 66F x 7-10 days (favors WLP002) then raise to 70F over 3 days (favors WLP001), complete fermentation an additional 5-7 days at 70F (favors WLP001 for attenuation).

Once at FG, cold crash x 24 hours.

Dry beaning:
After fermentation complete and yeast crashed, add 2 oz Sumatra whole beans beans (in bag) to primary for 12-48 hours (taste every 12 hrs). Remove coffee and cold crash x 48 hrs.

Clarification:
After coffee removed from primary and cold crashed x 48 hours, add gelatin followed by additional 48 hrs chilling.

Packaging/clarification part 2:
Make tincture of 1 vanilla bean 5-7 days in advance
Once kegged, add 5 mL Biofine clear through gas port and vanilla bean tincture through lid opening. Quickly seal and CO2 purge headspace.
Seal and keg condition x 6 months before sampling

Author:

PAPAVASILEIOU

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.067

Efficiency: 66

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/16/2020 10:50 AM

Notes: Pilsner - Greek Vergina

Wheat malt - Greek Vergina

Real yeast - Fermentum Mobile FM27 Trappist artefacts

Priming with unfermented wort: Lst = Lf * (0,75/21,5) = 0,700L (Gyle)

Author:

meatball

Boil Size: 7.9 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 65

Mash Thickness: 1.52

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 85 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/20/2019 8:33 PM

Notes: Pitch at 70F, free rise up to 80-90F. Hold at 85.

Author:

Hopheaddan

Boil Size: 2.4 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: corn sugar @ bottling

Priming Amount: 1.4 ounces

Creation Date: 5/27/2017 9:38 PM

Notes:

Author:

kmosand@gmail.com

Boil Size: 140 Litres

Boil Time: 65

Boil Gravity: 1.054

Efficiency: 70

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: 4/8/2017 7:34 AM

Notes: 132 gram US-05, Hydrated
Not red X but Special X.

Author:

Rickster9

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/23/2015 1:19 AM

Notes: This didn't turn out like 420 nut it still was a very good recipe

Author:

wesiht

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/30/2016 6:49 PM

Notes:

Author:

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.137

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/24/2016 5:43 PM

Notes:

Author:

farmerphil

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.088

Efficiency: 50

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: 11/18/2015 2:01 AM

Notes:

Author:

ashley rook

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 0.7

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: 9/1/2015 4:54 AM

Notes:

Author:

KingPaul

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

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: 8/28/2015 2:13 PM

Notes:

Author:

Jim_in_Oregon

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.33

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: 7/24/2015 4:47 PM

Notes:

Author:

Erictime

Boil Size: 130 Litres

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 70

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: 7/18/2015 2:52 AM

Notes:

Author:

el_diablo_rojo

Boil Size: 25 Litres

Boil Time: 70

Boil Gravity: 1.068

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/5/2015 11:53 PM

Notes: multi-rest mashing:
- on step #2 & #3: resting the mash at this temperature has been show to improve the yield, regardless of the malts used. Varying the times spent at the 60 and 70°C rests allows you to adjust the fermentable sugar profiles. For example, a 20 minute rest at 60°C, combined with a 40 minute rest at 70°C produces a sweet, heavy, dextrinous beer; while switching the times at those temperatures would produce a drier, lighter bodied, more alcoholic beer from the same grain bill.
reference: http://www.howtobrew.com/section3/chapter16-2.html

continuous sparge:
- The wort is re-circulated and drained until about an inch of wort remains above the grain bed. The sparge water is gently added, as necessary, to keep the fluid at least at that level. The goal is to gradually replace the wort with the water, stopping the sparge when the gravity is 1.008 or when enough wort has been collected, whichever comes first.
reference: http://www.howtobrew.com/section3/chapter17.html