Homebrew Beer Recipes | Page 174 | Browse 325,000+ at Brewer's Friend

Author:

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

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: 9/5/2015 5:08 AM

Notes: +California WLP01

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:

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:

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:

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:

amcclain

Boil Size: 115 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 80

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/2/2015 5:11 AM

Notes: Pitch 300g of Rehydrated Yeast

Author:

Genus Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.05

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: 2/8/2016 8:16 PM

Notes:

Author:

Chef Chad

Boil Size: 7 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: s

Priming Amount: N/A

Creation Date: 4/8/2012 1:23 AM

Notes:

Author:

Bakke Brygg

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 79

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: 5,5 g sukker/L

Creation Date: 1/29/2014 12:38 PM

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 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 75 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 14 dager).

Gjæralternativer: WLP007, WLP013, Danstar Nottingham, Safale S-04

Author:

THE ONE CERVEJARIA

Boil Size: 50 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 5.7

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: 11/19/2015 12:13 PM

Notes: OG 1055 - FG 1024 - 5.99 ABV

Author:

jeremydgreat

Boil Size: 7.2 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/2/2013 11:39 PM

Notes: ====General notes====
Infuse at 150 for taste on the dry side. If you go lower to 148 or so, no biggy.
====Batch#1. 3/5/2013====
- Efficiency was 86%(!) so I had to cut out the .75 lb of sugar I was going to add.
- Added .2oz Magnum for bittering to make up for oddly low Chinook AA%.
- Mashing ended up at 152. I had something to do, so left it for 2 hours and it got down to 147. That may explain the very high efficiency.
- Got close to 8 gallons in the kettle, so I boiled for about 30min down to 7.2gallons then added my 60min hops & started timer.
- OG was 1.068 for exactly 5 gallons (inc starter)
Thoughts after watching ferment: Maybe this will be too thick & dark. Could cut crystal out altogether, raise sugar to 1.b, & drop the 2 row to 6lbs for 1.014 FG. Would make it a lot dryer and lighter.
- FG after 12days = 1.009. Wow! So dry. That means 7.74% ABV. Glad I didn't add that sugar.
- Dry hopped after 14 days.
====Batch#2. 4/1/2013====
- Lowering the 2row to 8lbs. Removing 1lb Munich. C20 to C10.
- OG = 1.057 :-)
- FG = 1.006 (BRIX 5) // ABV 6.84%
- Tasting: Bittering IBU's need to come down a bit for this dry a beer. Next time aim for 60.
- After 2 weeks, the beer somehow tasted rounded and less hop-forward. Thinking the Simcoe was old and the Nelson was too soft. I would say, drop the initial Chinook way down
>> CLOSING THIS RECIPE OFF FOR NOW. TRY AGAIN WITH DIFFERENT HOPS <<

Author:

Jensebrygg

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 4.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/11/2016 9:36 PM

Notes:

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:

AndyBlackwood

Boil Size: 9.58 Gallons

Boil Time: 90

Boil Gravity: 1.07

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 48 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/10/2014 3:51 AM

Notes: recipes tend to change from batch to batch.

Author:

Kev Head

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 2/3/2014 11:27 AM

Notes:

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:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/20/2016 3:03 AM

Notes:

Author:

Svein Erik Aasen

Boil Size: 28.3 Litres

Boil Time: 60

Boil Gravity: 1.031

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: 4/20/2015 6:41 PM

Notes: 2 packages (22g) yeast. Mash out at 76C.

Author:

Ozarks Mountain Brewery

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/21/2016 2:21 PM

Notes: this is a very good tasting blond, if you taste it right when kegged and carbed you will have a nice mellow hop flavor, give it a month to condition and the flavors will come together very nicely, this is a winner

I turn the power off and start the whirlpool at 5 minutes to go then keep it going until the temp reaches 170 then chill to 60F