Homebrew Beer Recipes | Page 2126 | Browse 315,000+ at Brewer's Friend

Author:

Cain Piper

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 3.3

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: 10/17/2016 10:03 PM

Notes:

Author:

ninjabob

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

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: 3/14/2022 5:40 PM

Notes: All Pravda's shared recipes:
https://drive.google.com/drive/folders/1JWo527pp3Yb6Q8Ptk1Bu56e_gUlHx8sE

Please join & share:
https://www.facebook.com/groups/369756971660877

There’s now a GoFundMe:
https://gofund.me/9278c322

Glory to Ukraine!
Слава Україні!

Author:

Boil Size: 2.75 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 1.8 oz

Creation Date: 11/15/2021 3:46 PM

Notes: Taste beer 3 days after adding cranberries. If it tastes tart, add some brown sugar to secondary to round it out.

Ginger: Use fresh

Author:

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 65

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: 3/6/2019 3:19 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/1/2018 9:51 PM

Notes: Dry Hopping Schedule:
-1st dry hop additions (4 days after pitching yeast): 1 oz of Citra, 0.5 oz each of Ekuanot and Denali
-2nd dry hop additions (4 days after 1st dry hop addition and removal): 1 oz Citra, 0.5 oz each of Ekuanot and Denali, 0.25 oz Mosaic

Author:

Furry Horse Brewery

Boil Size: 1.25 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.4

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: 1/13/2018 11:20 PM

Notes:

Author:

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 50

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/5/2018 3:19 PM

Notes: Spargewater 10.2L
Brewdate 2018.01.11
Dryhop after 8 days
Bottled 2018.02.01

Author:

Bentist

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/28/2017 12:50 AM

Notes: Add honey at last 5 minutes of boil.

Author:

dkcollier@yahoo.com

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 74

Mash Thickness: 7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/2/2017 6:23 PM

Notes: ♦ BREW DATES:
Date: Brew Day • 07/03/17
Gravity End of Sparge • 1.070
Gravity End of Boil (OG) • 1.070
Gravity (FG) • 1.022 Spot on and tastes great before carb.
Date: Pitch Yeast • 07/04/17
Date: Keg Day • 07.24.17
Drafted Who’s House • Dan's
19 Days Fermentation

♦ SESSION NOTES:
United Kingdom - Crystal 45L was changed out to US Crystal 40 (Phantom).
American Munich Light 10L was changed out to Best Malz (German) Munich Malt (Phantom).
Changed first addition hop from 0.9 to 1.0 oz.

Started with 8 gallons of water. Too much water. 13.5 pds of grain did not seem to absorb as much after sparging. had to boil extra half hours to get it down to 5.5 gals final amount. 7 gallons will be the max.

♦♦ Use 3 Vials of San Francisco Lager Yeast WLP810 @ 62°

WLP810 San Francisco Lager Yeast.
This yeast is used to produce the "California Common" style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners and other style lagers.
Optimum Ferment Temp. 58-65°F (14-18°C)

♦ STANDARD BREWING NOTES:
Created 8 gallons sparge water. NEVER AGAIN Bring to 154° strike temperature
Prime pump. Push water through hose.
60 minutes – Add tablespoon 5.2 pH balancer
Add grain – Sparge at 152° for ___ minutes (Minimum 60)
(One gallon loss during sparge process)
Water burn rate: 1-1/2 gallon per hour.
Drain GRAIN from kettle. Adjust water height of ___ (7 gallons)
Boil clean water for end of boil session adjustment
Mash Option dark beers – Add x tablespoon Calcium Carbonate
60 minutes – Add 2 drops Fermcap
60 minutes – Add 5 tablespoon Gypsum for IPA (Optional)
WAKE UP!!!!!!
15 minutes – Add immersion chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last 10 minutes
♦ Check to see if nozzle is pointed upwards

♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales

♥ DRINKABILITY: What did you like about it. 06.22.15 Perfect beer. Tested side by side with the original. Remarkable close.

♦ RECIPE NOTES:
Brewing Classic Styles - Jamil Zainasheff
Page 108. Modification to make it more like a Anchor Steam Ale - Style - California Common
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
♦ Northern Brewer Hops - Origin and Description
Northern Brewer Hops is an England native who is seeing its days live out mainly in Germany and the U.S. There is a separate U.S. hops variety that was bred in the United States that has similar properties. This dual use hops had a higher alpha acid content for the time, however super alphas have doubled, even tripled the content since back in the day. With that said Northern Brewer hops grown in Germany, sometimes referred to as Hallertau Northern Brewer if grown in the region, has made its mark and is used throughout beer styles such as European Ales, Lagers, and Pilsners. It is also synonymous with steam beers as in Anchor Steam.

Northern Brewer hops is used for both bittering and aroma additions in the kettle. It has an alpha acid content of 7.0%-10.0% and is a well rounded variety. The bitterness is moderate and the aroma comes off as plump. As one of Germany's main high alpha hops, Northern Brewer is both versatile yet refined.

Author:

WI-Brew

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 72

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: 12/13/2016 1:28 AM

Notes:

Author:

oneknee

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/18/2013 9:51 PM

Notes:

Author:

Mr Norman

Boil Size: 31 Litres

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 4.6

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: 7/13/2016 8:09 PM

Notes: Based on the recipe tips from Andrew Rathband https://forum.norbrygg.no/threads/voss-bryggeri-oregonian.23938/

Author:

Brewmasterbigz

Boil Size: 7.75 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 75

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: 5/9/2016 11:59 AM

Notes:

Author:

LassiL

Boil Size: 75 Litres

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 65

Mash Thickness: 2.5

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: 4/12/2016 12:31 PM

Notes: Using two packs of Wyeast 1728 Scottish Ale. The other one is 1 month old, the other one 3 months old.

Making two separate 2 liter yeast starters with stir plates and stepping up both after 24 hours with 1.5 liter starters on stir plate.

Based on my calculations (using C.White stir plate as a base), I should reach about 900 billion cells, which is 300 billion cells per 20 liters of wort.

OG:1.065
FG:1.018

Turned out way too sweet and bitter (due to high amount of roasted / caramelized malts).

Author:

Blanc de Lile

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 90

Mash Thickness: 3

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: 3/11/2016 1:19 AM

Notes:

Author:

Boil Size: 8.2 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 61

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/13/2015 1:19 AM

Notes:

Author:

grosbeak

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 66

Mash Thickness: 1.25

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: 11/1/2015 8:42 PM

Notes:

Author:

IconoclastBrewing

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.1

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/18/2015 3:33 PM

Notes:

Author:

spencer.tk

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 65

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/3/2014 2:41 PM

Notes: Rehydrate yeast at boil.

Ferment at 66 for 5 days, add first dry hop at d. 5, move to 70-72 for 3 days, pitch second dry hop, leave for 3 days. Cold crash for 1-2 days. Transfer approximately 1 gal to bottling bucket under CO2, bottle. Keg remaining under CO2.