Homebrew Beer Recipes | Page 2031 | Browse 325,000+ at Brewer's Friend

Author:

Souldoubt

Boil Size: 95 Litres

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 65

Mash Thickness: 2.5

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: 11/4/2017 12:36 PM

Notes:

Author:

Boil Size: 28.92 Litres

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 50

Mash Thickness: 2.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 147.1 g

Creation Date: 12/7/2021 6:42 PM

Notes:

Author:

Guayo

Boil Size: 203 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 1525.1 g

Creation Date: 4/21/2021 5:23 AM

Notes: Hola Cerveceros y Cerveceras,

Esta es mi primera receta para cocinar en mi equipo Brew House.

Después de algunos años de aprendizaje y uno que otro tropiezo, finalmente logré terminar mi equipo para cocinar cerveza, fue una experiencia muy enriquecedora iniciar esta aventura y poner en practica mis conocimientos técnicos mezclado en el asombroso mundo de la Cerveza.

Hoy nos encontramos en busca de los insumos necesarios para cocinar nuestras primera "Revolution Blond Ale", hemos personalizado la forma de cocinarla para maximizar la extracción de olores y sabores propios del estilo y aportando el sello propio de Cervecería Revolución.

Método de Cocción: Sistema HERMS

La primera etapa es ajustar la temperatura del MASH en en 72°C y la del HLT en 80°C, en este momento aplicamos el Acido para ajustar el PH, las sales que aportan los iones necesarios para el perfil de nuestra cerveza las mezclamos con la Malta Molida, así evitamos que decanten en nuestro HLT y ayudamos a su mejor disolución en el agua, realizamos el Empaste y damos inicio al primer descanso a 64°C durante 60 minutos para propiciar el trabajo de la Beta-Amilasa. Si notamos una baja en la T° del MASH, utilizamos el HERMS para ajustar la temperatura a 64°C.

Pasado los 60 minutos, comenzamos el recirculado con un bajo caudal para evitar oxigenación, en este momento empezara a subir la T° del mosto debido al HERMS, lo ideal es llegar cerca de 69°C para propiciar el trabajo de la Alfa-Amilasa durante 30 minutos.

Terminando el recirculado, ajustamos las válvulas para trasvasijar el mosto desde el MASH al BOIL y trasvasijar el agua de lavado desde el HLT al MASH, el agua de lavado de granos esta a 80°C, esto detiene el trabajos de las enzimas y extrae de forma eficiente los azucares residuales alojados en las cascaras de Malta, este proceso de hace lento y controlado durante 30min.

Cuando la Olla de Hervido ya tiene mas de 1/4 de mosto, empezamos a calentar con el quemado en baja para no caramelizar, cuando el mosto comience a hervir, añadimos la primera carga de Lúpulo Amarillo encargado de aportar el amargor de la cerveza, este proceso dura 60 minutos, 10 minutos antes de terminar el hervido se agrega el Irish Moss y las Servomyces.

Terminado los 60 minutos de hervido, se apaga el quemador y se aplica la segunda carga de Lúpulo antes de iniciar Whirlpool, esta carga de Lúpulo es baja

Saludos cordiales.,
Guayo.

Author:

Wolf Pack Brewing

Boil Size: 63.08 Litres

Boil Time: 90

Boil Gravity: 1.063

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: 2.01 bar

Creation Date: 1/5/2021 11:48 PM

Notes: Based on Weldwerk Brewing's Juicy Bits NEIPA, Mujoose is super smooth and juicy.

It won a Gold and Best in Class at the New Zealand Northern Region Amateur Winemakers and Brewers Association Regional Competition on the 10th October 2020, with a BJCP score of 46/50.

https://beerandbrewing.com/weldwerks-brewing-co-juicy-bits-new-england-style-ipa/

Mash at 149°F (65°C) for 60 minutes or until conversion is complete. Add half of the water salt additions to the mash and the rest at sparge. Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged.

Boil for 90 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule.

Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), add the first dry-hop addition. About 3 days later, drop temp to 14C and dump sediment, add the second dry-hop addition for another 3 days.
Cold crash to 1C and then dump sediment .
Package at 2.6 volumes of CO2 and consume fresh.

Author:

dulrich3d

Boil Size: 6.25 Gallons

Boil Time: 15

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 59 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/12/2019 3:48 PM

Notes: 12.3 lb of grain including graham crackers

Add lactic acid to wort (5ml per 5ish gallons) to bring ph down to 4.5

Bring to a boil and cool to 100 degrees pitch goodbelly

NO CAMPDEN

Author:

Erl

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 61

Mash Thickness: 1.5

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: 12/22/2018 7:21 PM

Notes:

Author:

Boil Size: 14 Gallons

Boil Time: 75

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/25/2018 4:40 PM

Notes:

Author:

VV20

Boil Size: 24.5 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 76

Mash Thickness: 4

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: 11/22/2017 2:04 PM

Notes:

Author:

Menzel/Kaz Brewing

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 58

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/8/2017 2:05 PM

Notes:

Author:

Feels Good Brewing

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.042

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: 3/13/2017 8:04 PM

Notes: DME Required:
5.4 oz, 154.1 g for 1.5 Liters
Growth Rate: 1.4
Intial Cells Per Extract (B/g): 0.71
Ending Cell Count: 326 billion cells
Resulting Pitch Rate: 1.25M cells / mL / °P

Crimped hose during mash and sparge. Thought the grain bed was compacted or hole size on false bottom was too small, but it was just the crimped hose. Seems the system worked fine once I found the crimped hose. This seemed to have a pretty big effect on the efficiency.

Author:

xalfons

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 3.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/12/2017 10:28 AM

Notes:

Author:

RockyMtnGT

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/27/2017 7:29 PM

Notes:

Author:

MarcBrew

Boil Size: 6.3 Gallons

Boil Time: 70

Boil Gravity: 1.074

Efficiency: 75

Mash Thickness: 1.6

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: 1/3/2017 9:12 PM

Notes:

Author:

Hebby

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/28/2016 12:55 AM

Notes: Alternatives to Centennial: Apollo, Zythos, Azacca

Author:

Vitis

Boil Size: 3.75 Gallons

Boil Time: 35

Boil Gravity: 1.045

Efficiency: 56

Mash Thickness: N/A

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: 5/12/2016 1:43 AM

Notes: 20 May start. Bottled 29 May.

Author:

SteveL

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 10.9

Efficiency: 81

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/20/2015 1:37 PM

Notes:

Author:

The Red Hen

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/24/2015 3:52 PM

Notes:

Author:

Blackmuse

Boil Size: 6.75 Gallons

Boil Time: 90

Boil Gravity: 1.047

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: 5/15/2020 10:57 AM

Notes:

Author:

Maltose Falcons

Boil Size: 12.53 Gallons

Boil Time: 60

Boil Gravity: 1.029

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: 8/31/2021 6:17 AM

Notes: Special Instructions / Notes:
Yeast is a slug of yeast from the English pitch of the Falcons Gyre IPA. Yeah, yeah, it's hoppy yeast. Well, so? I need yeast. I under bittered the beer a little to deal with any contributions from the yeast cake. If there's none, that's fine too. The calcium chloride addition should help increase the sense of the malt and reduce the roast bite.

Update - 4/28 - Beer has been crashed cooled for 24 hours. FG is 1.011, abv is 3.0%. Ideally it would be a little lower, but the beer itself is malty, nutty, relatively clear and clean. Awesome. Tomorrow, I'll check to see if the beer would benefit from another keg to keg racking before carbonation. See you at the SCHF!

Update - 5/3 - Let the beer sit for 24 hours at near freezing temps. Racked to a second keg and force carbed. The beer definitely dropped clearer with the overnight freeze. (A nice layer of brown gunk rested at the bottom of the first keg) Served about 3 gallons of the mild at the SCHF via hand pump. Not too shabby, since it didn't seem like a lot of session beers were getting hit.