Homebrew Beer Recipes | Page 171 | Browse 320,000+ at Brewer's Friend

Author:

phillipsrx@hotmail.com

Boil Size: 6.2 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 68

Mash Thickness: 1.3

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: 3/16/2015 9:09 AM

Notes:

Author:

drunkdentist

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 25

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: 2/3/2013 7:10 AM

Notes:

Author:

Oakers73

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.087

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/8/2016 2:00 PM

Notes:

Author:

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/16/2015 3:03 PM

Notes:

Author:

Brewbegoodtome

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 2.095

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: 3/20/2016 4:20 PM

Notes: People loved this beer. It worked out really well. If I was to brew again, however, I would go for more body and malt character. Probably by increasing the aromatic to 5%, munich to 10%, and adding in 7.5% wheat.

Author:

voteforgrant

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 4/27/2012 4:51 PM

Notes:

Author:

ChilliMayne

Boil Size: 26.5 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Coopers Carbonation Drops

Priming Amount: 5 per 750ml bottle

Creation Date: 7/7/2012 12:21 PM

Notes: Yeast starter made with 1/2 cup of dark spray DME boiled in 2 pints of filter tap water.

Would have to question the calculation above, as I measured OG=1.070 and FG = 1.012 giving me an abv = 7.7%

Also giving these calculations my yeast apparrent attenuation equates to 82.8% and according to Whitelabs they measure 70-76%, contacted white labs and they say: " The fermentability of your wort along with yeast strain, fermentation temperature, oxygenation rate, etc... all help determine the attenuation of your beer. The ranges given for each strain are guidelines for what the average brewer will get for a "normal" brew. They are intended to help you choose a yeast strain that will give you the attenuation range you are looking for, but lots of other things need to be taken into account as well so it's not at all unusual to get attenuation outside the given range."

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:

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:

Basin SandS

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/16/2015 7:42 PM

Notes: yeast starter 1 liter water, 1 cup DME 11g yeast.

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:

Genus Brewing

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.073

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: 2/15/2014 11:34 PM

Notes:

Author:

Yalc

Boil Size: 4 Gallons

Boil Time: 30

Boil Gravity: 1.03

Efficiency: 77

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: 3/31/2016 12:43 PM

Notes:
BIAB Mash:
MASH: Heat 14 qts to 152F. Add grains to stabilize at 148F. Mash until pre boil gravity reached. Add heat to keep above 145F.
Pre Boil Gravity should be about 1.031.

BOIL:
Only up to a boil to sanitize, no hops.
Chill to 95F with ice.
LACTO PITCH:
Once down to 93F or so, acidify to 4.5 with Lactic Acid.
Pitch 1 Lacto Goodbelly.
Lay plastic wrap down on surface and flood with CO2 and lid.
Place in Garage (summer) for 2 days. Check pH after 24 hrs, then 48hrs, should be at pH 3.25 by then.

BOIL THE WORT AGAIN:
Remove plastic wrap and bring kettle to a boil once pH of 3.25 attained.
Add hops and boil 15 min.
Cool in ice bath.

PITCH:
Cool to 65F and transfer to fermenter.
Pitch 1 pack rehydrated US05 using GoFerm. After 4 days let rise outside chamber to whatever.

FRUIT: Once FG stabilizes rack into secondary & add fruit: 0.75-1.0 lbs/gal of passion fruit pulp.
Let go 1 -2 weeks at about 70F.

KEG IT UP!

Author:

Cornbread907

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.088

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/7/2015 3:08 PM

Notes:

Author:

Toombstone

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: 5.747

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/24/2015 6:46 PM

Notes: Brewed using the 20L Braumeister.

Author:

crayfish_dc

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

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: 1/2/2016 1:13 PM

Notes: Boil for 75 min

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

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: 1/20/2016 12:08 AM

Notes:

Author:

MFer Brewery

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 75

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/28/2015 1:43 PM

Notes:

Author:

Brewer's Friend Blog

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.049

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: 5/14/2021 4:15 PM

Notes: With the berry sensory notes that Sundew Ale (OYL-401) produces, it naturally fits many pale, fruity styles. I wanted to see how the yeast pairs with the flavors of a dark beer (dark chocolate, dried fruit, toffee, coffee, and roasty goodness!) and settled on a stout. By design, this recipe sits in the middle of various stout subclasses and with a few simple adjustments can be tailored to the personal tastes of the brewer. For example, mash with less grain at 148°F for higher attenuation and a drier finish to make a dry Irish stout, or increase the amount of oats to 10-20% to make an oatmeal stout.

The higher mash temperature gives body without being overly sweet, the dehusked and debittered Carafa III adds beautiful roasted color without the astringency, and the flaked oats help with a nice stable head. You may substitute Maris Otter for the Golden Promise. Other possible substitutions include honey malt or a medium crystal malt for the Golden Naked Oats (or whatever you prefer – it is your beer!)

First Gold reflects the more traditional English hop character and also adds some fruity character with a touch of spice. The Ariana hop choice brings a higher alpha acid percentage to the recipe, and also lends some blackcurrant notes. When added to the whirlpool, the hops don’t make the beer overly bitter or overpower the other aromas. For a more traditional English take, I’ve always been a fan of East Kent Golding or Fuggles.

Recipe
STATS:
Original Gravity: 1.058
Final Gravity: 1.016
ABV: 5.48%
IBU: 29
SRM: 38

FERMENTABLES (5 Gallon Batch):
10 lbs: Golden Promise (77%)
1.2 lbs: Chocolate Malt (9.2%)
0.4 lbs: Carafa III (3.1%)
0.7 lbs: Flaked Oats (5.4%)
0.7 lbs: Golden Naked Oats (5.4%)

HOPS:
1 oz: First Gold, Type: Pellet, A.A.: 7.5, Use: Boil for 60 min
1 oz: First Gold, Type: Pellet, A.A.: 7.5, Use: Boil for 5 min
1 oz: Ariana, Type: Pellet, A.A.: 11, Use: Whirlpool

MASH GUIDELINES:
Infusion, Temp: 154°F, Time: 60 min
Boil for 90 minutes

YEAST
OYL-401 Sundew. The temperature range is relatively broad, from 64-78°F. We recommend slight overpitching or a fresh starter for more berry notes. Sundew will shine at fermentation temperatures in the mid-70s.

Even though the boil is 90 minutes, add the first hops at the 60 minute mark. I prefer this method, so that I open a 1 oz packet of hops and dump it into the kettle as opposed to weighing it out or ending up with partial packets lying around.