Homebrew Beer Recipes | Page 1925 | Browse 325,000+ at Brewer's Friend

Author:

Ex Libris Beer Co

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: co2

Priming Amount: 9.72 psi

Creation Date: 12/3/2019 4:41 PM

Notes:

Author:

Munjo69

Boil Size: 28.03 Litres

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 80

Mash Thickness: 3.65

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: 9/18/2023 9:07 PM

Notes:

Author:

Mensun Driftwood

Boil Size: 25.67 Litres

Boil Time: 90

Boil Gravity: 1.03

Efficiency: 75

Mash Thickness: 2.23

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 16 ° C

Priming Method: dextrose

Priming Amount: 48.9 g

Creation Date: 11/3/2022 5:44 AM

Notes: ในกรณีที่ไม่มีน้ำแร่เขาอีโต้ สามารถปรุงน้ำได้ตาม profile ที่แนบมา

Author:

hired.gooner

Boil Size: 28.6 Litres

Boil Time: 75

Boil Gravity: 1.032

Efficiency: 70

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 1.64 bar

Creation Date: 10/13/2022 7:14 PM

Notes: Sparge to collect 24.5 L

Boil for 75 minutes

For hopstand hops, let wort cool to 82 degrees celsius

Author:

Wilder Drive Brewing Company

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 63

Mash Thickness: 3.04

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 77 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/28/2022 3:06 PM

Notes: 1st beer brew ever!

HYDROMETER READINGS (ROOM TEMP)
Gravity after 1st mash - 1.029
Gravity after 2nd mash - 1.036
Gravity after boil - 1.043
Gravity after 24hrs fermenting - 1.030
Gravity after 2weeks fermenting - 1.016

pH READINGS (ROOM TEMP)
pH after 1st mash - 6.0
pH after 2st mash - 5.9
pH after boil - 6.4
pH after 24hrs fermenting - 4.2
pH after 2weeks fermenting - 3.1

MASH:
Grains slowly poured in at 157 strike with medium stirring. Recirculated for the last 50 minutes, no recirculation for the first 10 minutes of mash. For the 2nd higher temp mash, again did not circulate for the first 10 minutes then recirculated for the last 10 minutes. Gravity was low after first mash so second mash was done. Stirred vigorously for the first 5 minutes of the second mash pH seemed high after mash phase. Added 2.5g more of CaCl (originally added only 5g) immediately before the boil to try and combat this. Would recommend using lactic acid instead to lower pH for this sour in the future. Used 50/50 wheat/pilsner (10lbs total) and potentially had too thick of mash/stuck mash. I believe the issue was not giving a vigorous enough stir. Would stir more thoroughly next time at each 10 minute mark and forego the secondary mashing phase.

BOIL:
Anvil Foundry was set to 85% power during boil, which seemed to give a good boil. I believe the yeast nutrient (DAP) added during the boil significantly raised the pH. Would not use yeast nutrient again for this recipe. Hop spider was used for hop pellets, everything else went into the main boil volume.

FERMENTATION:
Wort cooled rapidly from boil to approximately 90 degrees. Would probably go to 80 degrees for cooling next time. Used Anvil Foundry pump to go into fermenter, and made sure to splash on wall to maximize oxygenation. Yeast was pitched at approximately 90F. Fermenter stored at approximately 77F. 6lbs of cherries (50/50 tart/sweet - frozen from meijer) were added 24 hours into fermentation. Cherries were stored in freezer. 24 hours before putting in they were transferred to the fridge to thaw. Then on the day they were put in they were heated rapidly from fridge in ~130F water for 20 minutes, blended to near uniformity, and then poured into the fermenter using a big bowl and the wide mouth fermenter. There was lots of splashing and it seemed like it was poured in with a significant to medium amount of agitation to the liquid surface. At 2 week mark cold crashed for 2 days at about 38F. Immediately racked to keg after 2 days of cold crashing.

TASTING NOTES:
Tasting after 1st mash - strong wheat and sugar flavor, a little bit watery, mild chalkiness
Tasting after 2st mash - stronger wheat and especially stronger sugar flavor; still a bit watery, mild chalkiness
Tasting after boil - extremely bitter; a lot of harsh taste with regards to bitterness - hops very pronounced and just bitey in general. Sugar was hard to taste but still present. Salty and almost chalky. Definitely able to taste the aromatics from the coriander as well.
Tasting after 24hrs fermenting - much less bitter, very salty tasting, fair as far as sugar goes, definitely there but not overwhelming, and honestly a bit chalky tasting. Starting to taste a hint of sour/tart/acidity. Much "thicker" feeling, less watery and more full mouth feel. After 2 weeks taste was much more tart and smooth, with a good balance between salty, sweet, and tart. Very nuanced cherry flavor, really just popping with tartness.

FUTURE THINGS TO TRY:
-90 minute mash
-add 0.5lbs acidulated malt to mash
-lactic acid to lower pH
-adding epsom salt to supply magnesium
-no yeast nutrient
-add half lb of rice hulls to mash to prevent sticking

Author:

SeaViewBrew

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 60

Mash Thickness: 1.1

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: 12/4/2021 9:01 PM

Notes:

Author:

RustyBarrelHomebrewing

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 63

Mash Thickness: 1.5

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: 11/5/2021 2:34 AM

Notes: =============================
12/3/2021
updating eff and OG from 70 and 1076 to actual 63% and 1069.

=============================
update 11/4/2021
skipping vic secret 2 which had a bunch of substitutions and starting with vic secret 1. mods :
* bump base malt to get to 7.5% abv
* also adjusted other malts to get to rounder numbers
* adjust hop schedule :
** magnum to warrior for simplicity.
** since increased abv will allow IBU to go up from 62 to 75...
** ...but the BU/GU ratio is about 1 just like the previous recipe.
** removing early vic secret additions and boosting the warrior to save money
** adding more vic secret late in the boil and dry hop. just seems like it needs more based on total amount of hops for the batch
* added acid malt for ph
* added water profile from RO

=============================
Update 7/11/19
brew day. Only procured one oz of vic secret so switched to Amarillo, used the vic in dry hop. Used washed and stored yeast, made starter with sugar and water. Used honey stinger honey this time.
================================
This version is scaled down to 5 gallons and down from 73% efficiency to 60. Malt and hop additions were adjusted slightly to make for more round numbers. This calculator has the beer finishing a couple points higher than the posted recipe. Added a little more honey to put it at 6.3% abv.
---------------------------------------------------------------------------------
Taken from AHA website, Clifton Ellis's "Just Rye'te" pale ale which won gold at GABF ProAm 2016. Inspired by 3 floyds zombie dust. This recipe swaps out citra for vic's secret. Brewed in honor of the late Virgil "Vic" Bodrey.

Author:

GFHomebrew

Boil Size: 24.7 Litres

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 80

Mash Thickness: 6.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 1.31 bar

Creation Date: 6/28/2021 1:14 AM

Notes: References: Ron Pattinson, The Homebrewer's Guide to Vintage Beers; American Homebrewer's Association, "Gräzer, Revitalizing a Polish-Style Ale; Historic German and Austrian Beers for the Home Brewer. Additional reference, CB&B Magazine.

Use Marynka/Lublin for hopping, if available.

Acidulated malt removed. Water profile is RO. Adjust to your own water supply.

If step mash is not feasible on your system, mash at 150 degrees F (65 degrees C) for 1 hour. A single decoction may be used to raise the temperature from 145 degrees F to 158 degrees F if desired.

Author:

Divergent Brewing Company

Boil Size: 21.75 Litres

Boil Time: 60

Boil Gravity: 1.026

Efficiency: 72

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: 5/23/2021 3:21 AM

Notes:

Author:

hopscotch

Boil Size: 7.4 Gallons

Boil Time: 90

Boil Gravity: 1.064

Efficiency: 75

Mash Thickness: N/A

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: 7/2/2020 5:56 PM

Notes: Started mash at about 68C, wrapped the pot in a towel and let it sit until about 60 mins. Dropped to about 62C, so I added a bit of heat and let it sit another 15 mins.

I read about Belgian IPAs being mashed at lower temps so I thought this strategy was ok. We'll see...

EDIT: I modified the mash temp to 66C in the recipe after the fact and it skewed the calculation towards 8.4% ABV, while originally I had entered 67C and it said 8.3%, the true ABV of Raging Bitch :/

Taste test before bottling is a bit spicy, but good.

Author:

Macphergus

Boil Size: 7.75 Gallons

Boil Time: 75

Boil Gravity: 1.049

Efficiency: 62

Mash Thickness: 1.35

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: 11/12/2015 2:03 AM

Notes:

Author:

Boil Size: 85 Litres

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 2.5

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: 5/6/2019 5:13 PM

Notes:

Author:

Ashbrewer

Boil Size: 26.27 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/4/2019 11:52 PM

Notes: 205g Toasted Coconut at flame out for 10-15mins
205g Toasted Coconut + Mosaic dry hop for 5 days

Target Gravity
1042 OG
10XX

Author:

Bradleyarthurwhite

Boil Size: 7.59 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 77

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 80 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/24/2019 1:02 AM

Notes:

Author:

lonnieking

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

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: 1/10/2019 10:07 AM

Notes:

Author:

pridexus

Boil Size: 27.88 Litres

Boil Time: 90

Boil Gravity: 14.7

Efficiency: 60

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/9/2019 9:40 AM

Notes:

Author:

smalloy88

Boil Size: 14 Gallons

Boil Time: 120

Boil Gravity: 1.075

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/23/2018 12:58 AM

Notes:

Author:

Boil Size: 5.5 Gallons

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 5/27/2016 1:05 AM

Notes: Set hop shot amount to 1 to accurately calculate the sparge water volume.

5ml of hop extract replaces 1oz of a 10% AA hop. (10AA). Or 1ml of hop extract = 2AAU

Add the corn sugar in the last couple of minutes of the boil and mix well to ensure it is completely dissolved.

After flame out begin to whirlpool for 10 - 20 minutes. Cool temperature to 150-140 and hop stand for 10 min.

Dry Hop #1 starts 7 days post brew day

Dry Hop #2 starts 11 days post brew day

Dry Hop #3 starts 15 days post brew day

Dry Hop #4 starts 19 days post brew day

Cold crash for 24 to 48 hours, four days after Dry Hop #4. Dissolve one tsp of gelatin in 1/2 a cup of water by microwaving until the solution reaches 150F. Check every 15 sec and try not go over 150F. Add the hot gelatin solution to the beer and let it sit for 24 to 48 hours in fridge.

Author:

Planet Scott

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/16/2016 4:32 PM

Notes:

Author:

duncans

Boil Size: 10 Litres

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: 5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/9/2016 7:37 PM

Notes: Increase temp to 22C for diacetyl rest.