Homebrew Beer Recipes | Page 231 | Browse 325,000+ at Brewer's Friend

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: 1.25

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: 3/3/2015 11:23 PM

Notes:

Author:

Boil Size: 5.5 Gallons

Boil Time: 30

Boil Gravity: 1.05

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/31/2015 7:11 PM

Notes:

Author:

Garrett

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: N/A

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: 2/8/2016 3:20 AM

Notes:

Author:

Bisbirgen

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/23/2015 4:03 AM

Notes: 13 degrees of Go fleck yourself.

20 qt mash. 16 qt sparge.

1) 2 decoctions to raise to next rest.
2) caramelize 8 qt 1st run to 2 qt

Author:

guti

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 55

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: 11/29/2015 8:26 PM

Notes:

Author:

amcclain

Boil Size: 130 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 78

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: 1/3/2016 6:31 AM

Notes:

Author:

tomcocca

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 72

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/22/2017 4:14 PM

Notes:

Author:

jmcnamara

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.108

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/16/2016 3:22 PM

Notes:

Author:

Antmaniac

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.11

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/10/2024 3:25 AM

Notes:
Brewhouse efficiency: 72%
OG: 1.076 (18.3°P)
FG: 1.016 (4.1°P)
IBUs: 31-ish
ABV: 7.9%

DIRECTIONS

Mash at 152°F (67°C) for 60 minutes.

Sparge and top up as needed to get about 7 gallons (26 liters) of wort, depending on your evaporation rate.

Boil for 60 minutes, adding the hops, dextrose, and nutrient according to the schedule.

After the boil, do a whirlpool step: Stir or recirculate for 5 minutes to create a vortex, adding cold water if needed to adjust the temperature to about 185°F (85°C). Add the whirlpool hops and continue to spin for 5 minutes, then allow 15 minutes to steep and settle.

Chill to 68°F (20°C), aerate the wort, and pitch the yeast. Ferment at 70°F (21°C) until terminal gravity, then add the dry hops for 2 days.

Drop the hops (or rack); once the beer has passed a forced diacetyl test, crash, package, and carbonate to about 2.4 volumes of CO2.

BREWER’S NOTES
Mash: We add the equivalent of about 1.8 g of calcium chloride per gallon of mash water. We aim for a mash pH of 5.1–5.2.
Hops: You can replace the Columbus with 4 IBUs of any bittering hop.

Author:

Si-Co Brewing

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 81

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/19/2016 7:44 PM

Notes:

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/28/2016 11:20 PM

Notes: Wyeast 1056 (American ale)

Step by Step:

Bring 2.5 gal. water to boil. Remove from heat and add dry malt, honey. Return to boil. Total boil is 60 min. Add 0.25 oz. Cascade and boil for 30 min. Add 0.25 oz. Cascade and boil for 15 min. more. Add Whirlfloc and boil for 10 min. more. Turn off heat, add 0.5 oz. Cascade hops, and steep for 2 min. Strain. Pour some water in the fermenter, the pour wort into fermenter and top up with cold water. When cooled below 70° F pitch yeast.

Ferment 7 to 10 days in primary at 70° F or below until gravity is about 1.010
*******×**
My results :
Og:1.045
Fg: 1.008
Ferment temp 70 degrees for 7 days.
Kegged
Lagered for:2 weeks (not necessary) it's my preference.
Carbonates at 17psi for 7 days

Author:

SJB Homebrew

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/2/2015 11:15 AM

Notes:

Author:

brasserie leyton

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 65

Mash Thickness: 2.8

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: 10/11/2015 6:09 PM

Notes:

Author:

Hellsteam Brewing

Boil Size: 55 Litres

Boil Time: 90

Boil Gravity: 11.6

Efficiency: 72

Mash Thickness: 3.3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: Force carbonation

Priming Amount: N/A

Creation Date: 4/17/2015 7:20 PM

Notes: Weyerman pale ale malt substitutes 2-row and munich malt;

Author:

Boil Size: 80 Litres

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 3

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: 2/28/2015 6:45 PM

Notes:

Author:

DarkMatter

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 45

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/22/2015 3:34 AM

Notes:

Author:

Porter's Pub

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/1/2017 8:29 PM

Notes: I moved the carboy into the kegerator and set it to 60º. I placed the liquid yeast in there as well and waited 4 hours to pitch. I pitched about 1 hour after activating the smack pack. The next morning it appears to not be doing much. Krausen at 24 hours. 36 hours it was fermenting so well it pushed the stopper out of the carboy.
Consider a yeast starter for the next batch- I may have under pitched.
Fermented at 60º, at 5 days increased temp to 70º

Added 2lbs pureed cranberries in a fine mesh hop bag at 8 days.
Added 1/2 tsp sugar at cold crash, next time add more.

I was worried that the cranberries would dye the beer red, but they did not. Cranberry taste is mild not and not at all overwhelming. Cranberries did not make the beer too harsh or bitter.

***Edit:***
On 11/29/17 I tapped the second batch of this. I used the same grain and hops bill, but used Wyeast 1056 this time and 3 pounds of pureed cranberries. I preferred the batch I made last year. 3 pounds of cranberries added too much tartness, and left a slight tannin taste . It also died the beer a nice pinkish color. I added 3/4 tsp of granulated sugar to the keg at cold crash again. It wasn't terrible, but it wasn't my best. I think I need to refocus my efforts and try making a better base beer next year. Lose the white wheat, and add some more crystal malt. This beer is lacking something to balance the cranberry and hide the tannins, and I'm not sure that I would really enjoy the base beer without the cranberry. It's also worth considering reducing or removing the bittering hops altogether if I continue to use pureed cranberry.

*In reading the Oct/Nov 2017 Beer & Brewing Magazine, they had an idea to use dried and ground Sumac berries for "tart citrus and brilliant red to your beer in much the same way that cranberries do, but without the massive tannin attack that accompanies them". I will try this for next year's batch

Author:

Chris.nukem

Boil Size: 14 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: 3

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: 9/6/2014 2:38 PM

Notes: Fredag 9. Januar / tappet onsdag 21/1
1.037/1.009
3,7%
11 liter

Glemte FWH, så istedet 4 gram 60 min bitterhumle.
Glemte også ph 5,2

Author:

Wolf Pack Brewing

Boil Size: 30.5 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 95

Mash Thickness: 2

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: 12/18/2019 5:02 AM

Notes: https://shop.theelectricbrewery.com/pages/new-zealand-ipa

Based on Hopwired IPA

Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine / chloramine (if required).
Water treated with brewing salts to our Hoppy flavour profile: Ca=110, Mg=18, Na=16, Cl=50, SO4=275 (Basically Randy Mosher's ideal Pale Ale numbers with slightly less Sulphate). For complete details on how to adjust your water, refer to our step by step Water Adjustment guide.
1.25 qt/lb mash thickness.
Single infusion mash at 152F for 90 mins.
Convoluted counterflow chiller
MORE INFORaise to 168F mashout temperature and hold for 10 mins.
~90 min fly sparge with ~5.6-5.8 pH water (measured at mash temperature). Collect 13.9 gallons.
Boil for 60 minutes, adding Whirlfloc and hops per schedule. Lid on at flameout after post-boil hops are added, start chilling immediately.
Cool the wort quickly to 66F (we use a one-pass convoluted counterflow chiller to quickly lock in hop flavour and aroma) and transfer to fermenter.
Aerate well. Pure oxygen from a tank may be used at a rate of 1 litre per minute for 60 seconds per 5 gallons.
Pitch yeast and ferment at 66-68F (wort temperature). We use modified stainless fermenting buckets in wine fridges.
Add dry hops once fermentation is nearing completion (i.e. 5 points from terminal gravity) and raise the temperature to 70-72F. In our case we simply turn off the fermenting fridges and allow the beer to naturally rise to room temperature. Steep hops for 3-5 days while fermentation finishes. Assume fermentation is done if the gravity does not change over ~3 days.