Homebrew Beer Recipes | Page 2146 | Browse 315,000+ at Brewer's Friend

Author:

Jens81

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/6/2016 9:09 PM

Notes:

Author:

AHarper

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 72

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: sucrose

Priming Amount: 104.7 g

Creation Date: 9/17/2022 11:33 AM

Notes: DIRECTIONS
For the cereal mash: Mix the rice flakes with 13 oz (813 g) of crushed malt and 9 quarts (8.5 litres) of 131°F (55°C) water. Once there are no clumps, cereal mash to 167°F (75°C) and rest 15 minutes for gelatinization, stirring the whole time. Continue stirring and bring to a boil; boil this decoction for 30 minutes.
While the cereal mash is boiling, mash in with the malt at 97°F (36°C) and rest there. Once the decoction is finished, carefully add it to the main mash, stirring rapidly, which should bring the whole mash to about 140–144°F (60–62°C). Raise the temperature to 144°F (62°C), if necessary, and rest 30 minutes. Raise the temperature to 154°F (68°C) and rest 30 minutes. Raise the temperature to 162°F (72°C) and rest for 15 minutes. Do an iodine test to ensure that starches have converted, then raise the temperature to 172°F (78°C) and mash out. Sparge and lauter as necessary to get about 6.8 gallons (26 liters) of wort—or more, depending on your evaporation rate.
Boil 90 minutes, adding hops according to schedule. Whirlpool and add the whirlpool hop additions when the wort temperature has dropped to about 190°F (88°C); continue whirlpooling for 20 minutes. Chill the wort to 48°F (9°C), aerate well, and pitch rehydrated yeast. Ferment at 65°F (18°C). When fermentation reaches about 1.012, move the wort to a pressure vessel (such as a keg; must have pressure relief and a safety valve), dry hop, and add 15 psi—via spunding valve, if possible. Once the beer reaches terminal gravity, crash to 30°F (-1°C), remove the yeast and hops, and condition 1 week before filtering and packaging.
BREWER’S NOTES
The pilsner malt should be American—high free-amino nitrogen, high diastatic power; German pilsner malts don’t work as well with adjuncts. For the rice, you could also experiment with skipping the cereal mash and using rice syrup instead of flakes. For the yeast, Kölsch or Chico strains could also work for a “cold IPA.”
We carbonate via spunding and I like that for IPAs; it seems like carb stones can strip away aromatics. So, we dry hop on spunding day, when kräusening with fresh-fermenting Czech pils. It works great: The added fermentation scrubs the oxygen from the dry hops, we get some biotransformation, and it completely carbonates the beer.

Author:

brettv44

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 74

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 8/29/2019 7:21 PM

Notes: Kettle Sour with probiotic pills for 24 hours

https://cdn.shopify.com/s/files/1/2785/6868/t/3/assets/AG-HeiressDeBourgogne-1526921913203.pdf

Author:

KetilP

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 74

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/15/2018 9:21 AM

Notes: Add sugar to boil afer 70 minutes (20 minutes remaining)

Author:

Mean Face Brewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 72

Mash Thickness: 1.35

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/13/2018 11:21 PM

Notes: - Brewed on 8/18/18
- Expecting mash efficiency of 78% which implies a pre boil gravity of 1.056
- Initial PH was 5.8, added 3ml of lactic acid and second reading was 5.55, added 1 more ml of lactic acid and reading didn't change, then added 1 more ml of lactic acid and final reading was 5.5. **Update. Think my issue was not mixing the lactic acid with the water prior to doughing in.
- Mash temp fluctuated a bit but was able to settle it at ~154F
- Hit 13.1 plato pre boil gravity which converts to 1.053 vs. 1.056 target so 74% mash efficiency vs. 78% expected
- Original gravity reading was 17.1 plato which converts to 1.070
- After boil had ~6.0 gallons in the kettle and ~5.5 gallons made it into the fermenter
- Pitched 1 smack pack of wyeast 1056; started fermentation at 64F. The two thermometers had different readings so ferm temp was in the range of 64-66F and held it there.
- Packaged (too early) on 8/27/18, once out and ready to package noticed some airlock activity but decided to keg anyways since the hydrometer did not taste too sweet. Attenuation was at 72% and expected 78%. Probably could have let this one go and got to 75-78%.

Author:

Frosty Weasel

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/30/2017 9:27 PM

Notes:

Author:

info@manatea.se

Boil Size: 27 Litres

Boil Time: 85

Boil Gravity: 1.046

Efficiency: 67

Mash Thickness: 3.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/22/2017 7:48 AM

Notes:

Author:

The Cellar Project

Boil Size: 6.5 Gallons

Boil Time: N/A

Boil Gravity: 1.057

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 59 ° F

Priming Method: Keg/Co2

Priming Amount: N/A

Creation Date: 4/15/2017 5:40 PM

Notes: Apple cider fermented with two types of cherries and a Belgian wit yeast giving the cider a distinct apple pie flavor.

- Add 3.1 lb can of tart cherry puree to primary
- Check pH and add potassium metabisulfite as needed for a partial kill (for more information see chart: www.cider.org.uk/sulphite.html).
- Stock solution SO2: dissolve 3 grams of potassium metabisulphite in 30 ml (also grams) of water which corresponds to 50 ppm of SO2 for a six gallon batch
- Wait 24 to 48 hours before adding pectic enzyme and pitching yeast.

- Primary fermentation: 4-5 weeks @ 59°

- Add 5 crushed campden tablets dissolved in a bit of cider to carboy /keg before transferring for secondary/conditioning.
- Secondary: 8 weeks @ 60°- 65° (cellar temps)

- Transfer to a keg to condition: 6 months @ 60°- 65° (cellar temps) in pressurized keg

Author:

Riverbum

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 65

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: 2/24/2017 6:12 PM

Notes: Primary for 6 days. Leave trub and transfer to secondary and add dry hops in a bag. At that time, soak 2 oz of died grapefruit peel in 4 oz of vodka for 2 days...drain and add only the liquid to secondary. Wait 8 more days (10 total in secondary). Rack to keg and force carbonate.

Author:

Boil Size: 12.75 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: 1.15

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/2/2017 8:02 PM

Notes:

Author:

somepants

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.124

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/15/2014 10:36 PM

Notes:

Author:

nkgarfield

Boil Size: 5.95 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 1.82

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/31/2016 12:41 PM

Notes:

Author:

Samu_s

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/10/2016 11:57 AM

Notes:

Author:

klone

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 9 ° C

Priming Method: sugar

Priming Amount: 6g/l

Creation Date: 6/28/2016 8:17 AM

Notes:

Author:

A

Boil Size: 9 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 84

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: 1/31/2016 2:54 PM

Notes: 10:45 start mash 150F
11:45 vorlauf
11:55 start sparge
12:17 stop sparge, 8.5 gal kettle vol
12:20 boil, 1 tsp gypsum
12:50 60 min addition
1:40 10 min addition, whrlfloc, yeast nutr
1:49 1 min addition
1:50 knockout, kettle volume: hopback, chiller, fermentor
O2 stone 30 sec, low roll
OG 1.060 1/31/2016
dry hop 2oz calypso 2/7/2016 FG 1.009
keg 2/12/2016

Author:

Basin SandS

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/31/2016 2:04 PM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.06

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: 1/12/2016 3:32 AM

Notes:

Author:

wtr

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.107

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/12/2015 8:24 PM

Notes:

Author:

abrycepeck

Boil Size: 11.6 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 65

Mash Thickness: 1.33

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: 4/30/2015 9:46 PM

Notes: Boil for 75 Minutes. (No Lid)

Whirlpool and allow to settle for 15 min.

Chill to 64 Degrees.

Collect Wort.

Aerate for 45 seconds using O2.

Ferment for 7 Days. Final Gravity should read about 1.013.

Dry Hop for 7 More Days.

Crash Cool for a few Days and then Rack into Kegs.