Homebrew Beer Recipes | Page 173 | Browse 325,000+ at Brewer's Friend

Author:

Mall

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 2.6

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: 5/6/2016 12:35 AM

Notes:

Author:

Sustainable Alcoholic

Boil Size: 9 Litres

Boil Time: 40

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Batch

Priming Amount: 150g

Creation Date: 4/14/2012 6:58 PM

Notes: Based on a disappointing recent sample of Marble Ginger and a Twitter discussion with an ex-Marble brewer, I wanted to make something killer fiery so I doubled his recommended ginger additions.

Day 3 - Boil Honey with water and 5g dried ginger. Strained, cooled and add.

Day 5 - Rack to secondary, add fine sliced fresh ginger in bag, add some brandy to the dried ginger, stick it in a bag, add to secondary.

Priming sugar boiled with water and 5g dried ginger.

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:

maugs

Boil Size: 9 Gallons

Boil Time: 90

Boil Gravity: 1.069

Efficiency: 75

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: 9/14/2012 7:11 PM

Notes: WLP 565 or Wyeast 3711

Author:

ServaesaPorFavor

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

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: 1/10/2018 8:21 PM

Notes: Lemon zest (no pith) from 1 lemon at flameout.
Lime zest: 2 oz at flameout
Orange zest (no pith) from 2 oranges at flameout.

Tablespoon of lime juice added at flameout

Corriander: 6 grams at flameout

Cracked black pepper: 1 grams at flameout

Mash and then cool to 100 and pitch lacto. Let sit for 2 days, then boil and add ingredients/hops.

Ferment with us-05.
Add raspberry concentrate, orang peel, extract and lime juice to secondary.

Author:

Stellenbosch

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 13 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/26/2015 12:07 PM

Notes: This style depends on pitching a lot of healthy yeast cells. As with hops, however, the particular strain is not hugely important. What is important is that esters, aromatic alcohols and other flavor compounds associated with yeast’s respiration and reproduction phases are subdued. This can be accomplished by choosing a yeast strain that is known to be relatively “neutral” in flavor impact. It can also be accomplished by pitching a large volume of any ale strain and fermenting at a cooler-than-usual temperature.

add yeast nutrient. Perhaps soften the water slightly by adding NaHCO3.

May also need daily agitation of fermenter.

Original gravity is 1.061 (???). Add 0.75kg of sugar, OG = 1.072 FG = 1.024.
instead of fuggles south african new hops were added 20g/55min, IBU in twenties (boiled without first gallon that was boiled separately)

cooled in the freezer to 13C, yeast pitched.

Went down to 1.010 (9.2%), very thin body. Infection with wild yeast

Author:

victor schwoebel

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/4/2016 11:42 PM

Notes: House yeast overnight starter...BRETT equipment!
Goji berryies yn.wf at 10 mins

Author:

Bakke Brygg

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: Sukkerlake

Priming Amount: 4,5 g sukker/L

Creation Date: 3/1/2014 11:17 AM

Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 13,5 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

Mesking på 66 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 17 grader før pitching av gjær.

Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 2-4 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 10-14 dager).

Gjæralternativer: WLP005, WLP007, WLP013, WLP023, Danstar London ESB, Safale S-04

Author:

Boil Size: 6 Gallons

Boil Time: 1

Boil Gravity: 1.067

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/10/2017 4:03 AM

Notes:

First dry hop during yeast pitch
Second during high krausen or 3 days after pitching.
Final dry hop again in the keg or 3 days before packaging

If you want "peachy, stone fruit" pitch at 68, raise to 70 within 48 hours, and in the last 4 days of primary bump to 72 to finish

Author:

Brafina

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/7/2017 10:43 AM

Notes: 2 weeks i primary @ 19 c
Cold crash for 4 days @-1c
Keg, drink and love !

Author:

Hellsteam Brewing

Boil Size: 56.5 Litres

Boil Time: 90

Boil Gravity: 13.7

Efficiency: 72

Mash Thickness: 2.6

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: Force Carb

Priming Amount: N/A

Creation Date: 6/24/2016 8:49 AM

Notes: Substituted wyeast 1272 w wlp90;
Reduce sparge water temp to extract less tannins and astringency

Author:

Tinkbrewer

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 65

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: 6/18/2016 6:46 PM

Notes:

Author:

Stevenjay1576

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 80

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: 3/29/2019 2:50 AM

Notes:

Author:

Kirk McDerrick

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: 10psi@5 days

Creation Date: 3/15/2013 11:37 PM

Notes: double ipa utilizing oversized immersion chiller with ice water running through it and whirlpool.

Author:

suncrush

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Dextrose Bottle Priming

Priming Amount: N/A

Creation Date: 1/17/2012 6:12 PM

Notes:

Author:

Pascal Riendeau (Paco)

Boil Size: 9.60896 Litres

Boil Time: 120

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: 4/2/2011 12:34 PM

Notes: Yeast slurry from Scott's switch (27/09/09)
Mash @ 70°C
25/10 - Bottling, 18.93L, 104g corn sugar

Author:

propst01

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/14/2018 9:37 PM

Notes: On brew day, prepare your ingredients; mill the grains, measure your hops, and prepare your water. This recipe uses reverse osmosis (RO) water. Add 1⁄4 tsp 10% phosphoric acid per 5 gallons (19 L) of brewing water, or until water measures pH 5.5 at room temperature. Add 3⁄4 tsp. calcium chloride (CaCl2) and 1⁄4 tsp. calcium sulfate (CaSO4) to the mash.

On brew day, mash in all the grains at 152 °F (67 °C) in 5 gallons (19 L) of water, and hold this temperature for 60 minutes. Raise the temperature by infusion or direct heating to 168 °F (76 °C) to mashout. Recirculate for 15 minutes. Fly sparge with 168 °F (76 °C) water until 6.5 gallons (25 L) of wort is collected.

Boil the wort for 75 minutes, adding the hops at times indicated in the recipe. The first wort hops are added to the kettle just before lautering begins. The 0 minute hops get added right after the heat is turned off. Stir the wort gently and allow to cool to 180 °F (82 °C) then add the hop stand hops. Allow to stand for 20 minutes then chill to 64 °F (18 °C) and rack to the fermenter.

Oxygenate, then pitch the yeast. Start fermentation at 64 °F (18 °C), allowing temperature to rise naturally as fermentation progresses. Mix the dry hops and divide into three equal portions. The first portion gets added after two days of active fermentation. The second portion gets added at the end of fermentation.

The third portion gets added three days after fermentation ends. Allow each dry hop addition to be in contact with the beer for two to three days, then remove.

Rack the beer, prime and bottle condition, or keg and force carbonate to 2.5 volumes. Do not filter or fine the beer.

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:

Terrell

Boil Size: 9.5 Gallons

Boil Time: 90

Boil Gravity: 1.033

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/16/2017 11:08 PM

Notes:

Author:

HughB

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: Table Sugar

Priming Amount: N/A

Creation Date: 1/12/2014 3:29 PM

Notes: