Homebrew Beer Recipes | Page 2192 | Browse 325,000+ at Brewer's Friend

Author:

FRLinux

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 47

Mash Thickness: 3.1

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: 9/27/2017 2:59 PM

Notes: This originally was designed to be a double IPA but my efficiency was lower than expected.

Ended up dry hopping with Columbus for a week. Then took out the bag a couple of days before bottling.

MJ42 gave it a very clear finish, this yeast will eat through your bucket.

Author:

EaglepointAles

Boil Size: 5.2 Litres

Boil Time: 60

Boil Gravity: 1.088

Efficiency: 80

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: 10/13/2021 5:04 PM

Notes:

Author:

camboy_72

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 0.9 oz

Creation Date: 4/20/2020 4:20 AM

Notes:

Author:

Backstory Brewing

Boil Size: 7.2 Gallons

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 95 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/2/2020 3:07 PM

Notes:

Author:

BCole

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 95

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: 8/27/2019 5:48 PM

Notes:

Author:

hyein

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 25 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 7/22/2019 2:10 PM

Notes:

Author:

cgrass11

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 68

Mash Thickness: 1.4

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: 11/15/2018 3:01 AM

Notes: *Can pitch bottle dregs raised up along with regular yeast at same time... Can toss in more dregs later in process as well straight from bottle.
-------------------------------

37 IBUs
4 months in oak (on large scale)
8.1% ABV

Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 16.08
Anticipated OG: 1.071 Plato: 17.47
Anticipated SRM: 60.6
Anticipated IBU: 36.5
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

Mash Type: Single Step

Qts Water Per Lbs Grain: 1.40 - Before Additional Infusions

Saccharification Rest Temp : 149 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 168 Time: 30

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
2.2 0.35 lbs. Clover Honey Generic 1.035 0
3.3 0.53 lbs. Corn Sugar Generic 1.046 0
4.1 0.66 lbs. Turbinado Sugar Generic 1.046 3
50.0 8.04 lbs. Pilsener Belgium 1.037 2
12.0 1.93 lbs. Roasted Barley Great Britain 1.029 575
10.0 1.61 lbs. Pale Malt(2-row) America 1.036 2
0.7 0.11 lbs. Melanoidin Malt 1.033 35
7.3 1.18 lbs. Munich Malt Germany 1.037 8
6.0 0.96 lbs. White Wheat Belgium 1.040 3
3.0 0.48 lbs. Crystal 80L America 1.033 80
1.5 0.24 lbs. Black Malt Belgium 1.030 600

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.55 oz. Nugget Pellet 13.00 26.2 60 min.
1.09 oz. Fuggle Pellet 5.00 10.3 30 min.

Yeast
-----
yeast can be from a Jolly Pumpkin beer or

White labs wlp 550 then add Wyeast
5112 - Brettanomyces bruxellensis
5335 - Lactobacillus
5526 - Brettanomyces lambicus
to the secondary.

.15 American oak and .15 French Oak
The oak cubes are boiled for 30 sec in the microwave to pull out some of the flavor and aromatics, also to soften the oak flavor. Pour off the water and add just the oak cubes.

I reused the oak cubes from my Bam Bière clone but if you like, you can using the instructions above.

For this recipe I was worried about percentages so the amounts for the grain is odd feel free to round up if you like.

I did not have any Dark Munich so I added .7% Melanoidin Malt.
So if you have Dark Munich, drop the Melanoidin Malt and use 8% Dark Munich.

Author:

Barnstaple Brewers

Boil Size: 40 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

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: 9/8/2018 3:14 PM

Notes: - FG target is 1012.6 (to hit 5.7 ABV)
- heated water to 82, put bag in and poured to mash tun. Temp was 74c. mashed in and hit 66c. So heat to 83c next time. used traditional therm with red handle. lost only .5c in mash.
- Heated sparge water to 80 but after running in and mixing is was only 65c, so next time heat to 90c.
- preboil gravity 1047, 5 points lower than last brew but I am using less grain and a litre more water, so makes sense.
-Hit OG target spot on - 1056, and fermentor vol exactly, 27 litres (WOW).
-sprinkled 05 on top and started ferm at 22c. No belt use and hopefully temp will get down to 16-18c.
-damn 05. Took till day 7 before bubbling was down to 10 seconds and when I tested gravity it was 10 10. I dry hopped and moved to secondary and the beer does taste some white dry and bitter but hopefully the gravity won't drop much further
- DH at day 4 and noticed day 5 that bad was floating. Sank it.
- bottled. 2.2 co2, 26 litres, at 16c - 128 gr sugar.
- FG 1008 (droped 2 pts in week of DH). ABV 6.3. A dissapointment as target FG was 1012.5. Tasting at bottling was good, bit dry and bitter.

Author:

Sawwave

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 80

Mash Thickness: 1.3

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: 6/20/2018 7:57 AM

Notes: the robobrew's pseudo brew-in-a-bag setup is supposed to do a good job of draining the wort off the grains, and as such sparging is supposed to be unnecessary. I save a bit of water, here 1.5 gal, to mostly rinse the grains. Sparge water is poured over the grains and allowed to trickle through the grainbed into the initial wort.

Author:

Dirty Beaker Brewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 63

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/17/2018 5:02 PM

Notes: 20 Fathoms Deep wins second place award in the American Dry Stout category at the 2018 Wine and Hop Shop Stout Fest March 31st, 2018 in Madison WI.

Author:

GregH

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 70

Mash Thickness: 1.35

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/11/2016 1:42 AM

Notes: Brewers Gold can be Chinook substitute

Author:

John Abrahamsen

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 4.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 16 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/4/2017 6:37 PM

Notes:

Author:

mdbitt

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.5

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: 5/27/2017 2:01 AM

Notes:

Author:

NDB

Boil Size: 168 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/13/2017 5:49 AM

Notes: 4.5L Starter

Mash
Gypsum 6.6g
Epsom 1.6g
Salt 3.3g
CaCl 2.5g
Lactic Acid 1.5ml

HLT
Gypsum 9.4g
Epsom 2.4g
Salt 4.7g
CaCl 3.5g
Lactic Acid 1.5ml

Author:

DanielDanTastic

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 80

Mash Thickness: 1.5

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: 10/28/2016 3:12 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

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: 10/6/2016 4:56 PM

Notes:

Author:

Brew by Andre

Boil Size: 55 Litres

Boil Time: 75

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/18/2016 11:36 AM

Notes:

Author:

mdjenks

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 1.25

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: 8/21/2016 8:00 PM

Notes:

Author:

Blackrailbrewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.05

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: 4/5/2016 4:43 AM

Notes: All New Zealand hop IPA , updated with better BH efficiency

Author:

Jessman52

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 58

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: Corn Sugar

Priming Amount: 4.5 oz

Creation Date: 1/17/2016 11:09 PM

Notes: 1. American Amber (Red) Ale with a sharp bite of citrusy hops.

2. American 2-row pale ale malt, American Crystal 80L and Victory malt rounds out the grain bill. Mash temperatures in the range of 152°F to 154°F create a wort with a nice balance of fermentable and non-fermentable sugars. Homegrown Cascade whole leaf hops add grapefruit flavor and Citra whole leave hops added during the cool down add a unique aroma. Yeast: White Labs WLP001(California Ale).

3. Cross of Saint Andrew is the 2nd of 12 brews in the Twelve Apostles beer line. Each of the 12 brews are American Amber Ales. Experimentation with water profile, temperature variations including ambient temp., grain bill, hops varieties and yeast strains provide endless opportunity to evolve and improve this beer over the year.

4. Cascade hops Alpha Acid was age adjusted in this recipe since the details of storage and pick date are a known variable.

5. Yeast Lot # 1022543 manufactured Dec. 31,2015 QC cell count 2.23e9/ml

6. Actual Final Gravity (w/h calibrated precision hydrometer)1.009SG @ 64°F. Actual ABV 5.64%.