Homebrew Beer Recipes | Page 1791 | Browse 320,000+ at Brewer's Friend

Author:

Palme

Boil Size: 58 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 66

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/15/2016 6:06 AM

Notes: Brewdate: 24.03.2016

Author:

bhive01

Boil Size: 6.91 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 80

Mash Thickness: 2

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: 3/22/2024 1:23 PM

Notes: Original recipe used Triumph. I just used mine up. Shifting to another hop with same rough schedule.
70% Pils
25 % Vienna
5 % Carafoam
Gulo
Hop Schedule (Was Triumph and YGH-1320)
60 - 8 IBU Hop 1
60 - 8 IBU Hop 2
40 - 3 IBU Hop 1
40 - 3 IBU Hop 2
20 - 2 IBU Hop 1
20 - 2 IBU Hop 2
10 - 1 IBU Hop 1
10 - 1 IBU Hop 2
05 - 0.5 IBU Hop 1
05 - 0.5 IBU Hop 2
0 - 0 IBU Hop 1
0 - 0 IBU Hop 2

~1.5 oz/gallon Natural Peach Artisan Flavor

Author:

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 2.6

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: 9/9/2021 1:13 PM

Notes:

Author:

The Highland Collective

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

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: 5/21/2021 5:55 PM

Notes:

Author:

Boozy Mcboozerson

Boil Size: 9 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 75

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: 9/6/2019 4:53 PM

Notes: 45.8 % Pilsner Malt
27 % White Wheat Malt
13.1 % Caramel Wheat Malt
9 % Rye Malt
2.6% 60-L Crystal Malt
2.5% Special Roast Malt
1 to 2 ounces Crystal Hops

Mash:

130 F for 15 minutes
158 F for 45 minutes
168 F for 10 minutes
Boil:

Boil for 90 minutes
Whirlfloc @ 15 minutes until end
Servomyces @ 10 minutes until end
Original Gravity = 1.062
Fermentation ChambersFermentation:

Cool wort to 110 F and transfer into carboy.
Pitch 1 fresh vial of Lactobacillus delbruckii (WLP677) per 5 gallons of wort.
Ferment for 2 to 4 days at 110 F.
Cool fermentation to 65 F.
Pitch enough vials or an appropriately sized starter of Dry English Ale yeast (WLP007) & oxygenate for 1 minute.
Ferment at around 65 to 67 F until fermentation complete. I like to turn my temperature up a few degrees toward the last 25% of fermentation to drive attenuation & promote healthy fermentation characteristics.
Final gravity at this point should be around 1.018 (70% Attenuation).
Transfer beer off of primary yeast & pitch 1 vial of Brettanomyces lambicus (WLP653) per 5 gallons. At this point I transfer from a 6.5 gallon carboy into a 5 gallon carboy and I fill the carboy up to the neck to reduce surface area.
Age between 60 to 70 F.
Brettanomyces characteristics will develop over 3 to 6 months on average.
Over time attenuation will continue to increase to near 100%
The reason this process works well is because Lactobacillus is the organism which provides the lactic acid and sour presence in most sour beers. By allowing this bacteria to grow, feed, and properly establish itself in the beer before yeast is introduced, it virtually ensures that the beer will reach a proper level of souring

Author:

caribbeanbrewing

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.049

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: 8/25/2018 7:07 PM

Notes:

Author:

PirateWolf

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/22/2018 5:12 PM

Notes:

Author:

GrungeBob

Boil Size: 3 Gallons

Boil Time: 40

Boil Gravity: 1.061

Efficiency: 45

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/1/2016 1:46 AM

Notes:

Author:

Tar and Feather'em

Boil Size: 5.75 Gallons

Boil Time: 75

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/6/2016 8:47 PM

Notes: 9/6/16 - Mashed for 90 between 155 - 150. Will boil for 75 mins. Added nutrient and wirfloc, chilled to 68 aeroated and pitched. OG.050 going into chamber for 63-62

9/12 - FG .016 for 4.46% not bad close to what Ozark said it should be. Into 2nd for cold storage for a few. Very yeast heavy must settle out.

Author:

Bold Brews

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 65

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: 6/8/2016 12:33 PM

Notes:

Author:

john_foley@yahoo.com

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 1.33

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: 4/10/2013 10:21 PM

Notes: Step by Step

Mill the grains and dough-in targeting a mash temperature of 152°F. Hold the mash at around 152°F for 60 minutes. Collect first runnings into boil kettle and begin heating. Sparge with 21 qt of 166°F water, collecting wort and adding to kettle until the pre-boil kettle volume is around 6.5 gallons. Take hydrometer reading if calculating efficiency.

The total wort boil time is 60 minutes. Add 3 lbs of Belgian Candi and the bittering hops with 25 minutes remaining in the boil. Add Irish moss and Maltodextrine with 15 minutes left in the boil. Add wort-chiller and yeast nutrient to the boil with 10 minutes left. Add aroma hops with 5 minutes left in the boil. Chill the wort to 70°F and aerate thoroughly. Take sample for hydrometer reading. Pitch one package of Safale-05 into 6.5 gallon fermenting bucket, aerate and airlock it!

Ferment at 67°F until the yeast drops clear. At this temperature and with healthy yeast, fermentation should be complete in 10-14 days.

++++++++++++++++++++++++++++++++++++++++++

In Brew Like A Monk, one of the brewers recommended mashing out and sparging no higher than 163°. That way you purposely don't denature the enzymes and conversion continues until the boil starts. If you're mashing at 146°, you're going for a highly fermentable, dry beer. "In that situation, 163 makes sense. I did it on my last batch. I achieved my best efficiency to date and fermentation went like gangbusters. This wasn't a huge beer (1.046 SG) and I nearly had a blowout with 5 gallons in a 6.5 gallon Ale Pail (the kreusen crept up the airlock but didn't quite go out the top)."

Author:

Wagsbags83

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 73 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/28/2016 10:41 PM

Notes: Strike water heated too 163 and then malt added

After primary fermentation, add 2 cans (49 oz each) to the scondary fermentation and let sit for a week.

Author:

Rael Thomas

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/13/2016 3:05 AM

Notes:

Author:

Gautøl

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: 2.9

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: 12/29/2015 2:02 PM

Notes:

Author:

TwoDollarDanny

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/3/2015 9:45 PM

Notes: Based on Randy Mosher's recipe from Radical Brewing.
- "Mild Ale Malt" substitution - 90% Maris Otter, 10% Munich

Toast rolled oats at 300 degrees until they start to smell like cookies (probably like 15-20 mins). "It’s best to let the toasted oats sit for a few days before brewing"

Carbonation should be light.

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

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: 8/22/2015 10:53 PM

Notes:

Author:

SundbØL

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: Sukker

Priming Amount: 6 g/l

Creation Date: 7/20/2015 6:56 AM

Notes: Kjøl ned vørteren til 16-17 grader og pitch gjæren. Rist gjæringskaret godt i 5-10 minutter for å få inn oksygen. La temperaturen stige naturlig til 18 grader. La den gjære ut i to uker før flasking.

For et fruktigere øl kan man bruke 20-40 gram Cascadehumle ekstra til tørrhumling.

Rehydrering av gjæren anbefales.

Author:

Ryouji

Boil Size: 22.7 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 60

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: 7/14/2015 4:38 AM

Notes: ended up in medicinal taste beer

Author:

Gustavo Marsan

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 41

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: 6/23/2015 7:47 PM

Notes:

Author:

Basin SandS

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/21/2015 7:28 PM

Notes: Memorial Day Pale Ale