Homebrew Beer Recipes | Page 2323 | Browse 315,000+ at Brewer's Friend

Author:

Isomerization

Boil Size: 8.5 Gallons

Boil Time: 120

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 1.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/26/2017 2:57 PM

Notes: Add 4 ml of Hop Shot at 60 min.

Add coarsely ground coffee (French roast) and 1 T. pumpkin pie spice at FO, don't steep too long before strain out beans.

Author:

Bigbre04

Boil Size: 80 Gallons

Boil Time: 60

Boil Gravity: 12.3

Efficiency: 84

Mash Thickness: 2

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/20/2023 5:09 PM

Notes: 3 scoops of rice hulls per tube

Author:

stretch

Boil Size: 31 Litres

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 72

Mash Thickness: 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: 3/27/2022 9:27 AM

Notes: Conditioned grain for a couple of hours and milled night before. Not sure of crush - gap may be too large (let's see).
Sun 10 April 2022 mash in 6:45 am. Capped with carafa at start of mash out, under top plate. Added pack of coopers yeast nutrient to boil.
1 hour boil, from 31 litres to 26.5 litres after cooling. 11 am into fermenter at 24C, 12.5 brix=1.048. 10:00 am made 250ml vitality starter of Diamond. Hydrated 1 pack of w34/70 7:45pm. Out of oxygen. pitched yeast 8pm, 14C. Mon am 10C. Tues pm upped to 10.5, Weds am to 11C. Weds 13th am no sign of fermentation, added extra w34/70 dry. 7 pm signs of Krausen.
Left for Easter weekend at 11C, Monday 4 pm 8.5 brix= 1.023, upped controller to 13C. Tues am 8 brix=1.021, upped tp 13.5C, pm 7.75 brix upped to 15C, Weds am 7 brix=1.014, Weds pm 7 brix. Fri 7:15 am downed ctrller to 10C. Sat into keezer @2C. Packaged Sun 1 May keg plus 6 litres in bottles. A very subtle richness - nice but voyager/crisp munich too light.

Author:

Kekkec

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 5.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/28/2022 7:36 PM

Notes:

Author:

Mazsi

Boil Size: 53 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 67

Mash Thickness: 3.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: sucrose

Priming Amount: 207.1 g

Creation Date: 10/23/2019 8:16 AM

Notes:

Author:

ESBrewer

Boil Size: 8.3 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 77

Mash Thickness: 2.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: dextrose

Priming Amount: 2g/330 3g/500

Creation Date: 11/18/2018 10:14 PM

Notes: Vorlauf carefully to enhance preboil wort clarity. Keep hops in muslin bags. Remove bittering hops at 60 mins. Add late copper hops at flameout in two bags and let stand between 95-100 C for 5 mins, then start cooling the wort with chiller at max rate. Remove hops after 5 mins of active cooling. At ~room temperature, remove chiller and put kettle in fridge (closed lid) for about 60 mins so that all major break particles have enough time to settle at the bottom. Carefully rack from top to carboy leaving break material in kettle. Pitch 150ml/l Fuller's yeast starter (unstirred) @17.5°C, aerate by shaking and let temperature rise to 20.5°C over the course of fermentation that should take between 3-5 days. When fermentation has slowed down considerably but is not quite finished yet (SG ~1.016), you should rack to secondary carboy, leaving about 150 mls of head space. At this stage you can add initial dry hops, too. The ongoing fermentation & co2 release will cause some krausen on top, but it will also purge the headspace and eat the oxygen intoduced at wort transfer stage. Put an airlock on top. When fermentation stops completely (~2 more days at 20.5°C) you can start cooling down the wort in a fridge. When you have reached ~0-5°C, add some isinglass solution and fresh dry hops, filling the carboy neck all the way to the airlock, thus minimizing the air volume. When the beer drops clear, bottle it straight from secondary FV. Add 2 grams of corn sugar in boiled solution per 33cl bottle or 3 grams of sugar per 50cl bottle. Add 2-3 drops of fresh yeast slurry from a fresh starter per bottle to kickstart healthy bottle conditioning phase and ensure rapid oxygen uptake by yeast.

Author:

quella627

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.045

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: 11/16/2018 10:30 PM

Notes:

Author:

Boil Size: 1100 Litres

Boil Time: 90

Boil Gravity: 1.087

Efficiency: 65

Mash Thickness: 6.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 12.5 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/5/2018 9:41 PM

Notes:

Author:

Janjal Brewing Co.

Boil Size: 24 Litres

Boil Time: 75

Boil Gravity: 8.3

Efficiency: 70

Mash Thickness: 1.35

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 9 ° C

Priming Method: Speise

Priming Amount: 1.5

Creation Date: 10/11/2017 12:10 PM

Notes:

Author:

stickybrad@gmail.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: force carb

Priming Amount: 25 psi for 24 hours

Creation Date: 9/2/2017 7:41 PM

Notes: light drinkable beer, perfect for summer keg parties.

Author:

abdrak

Boil Size: 7.25 Gallons

Boil Time: 35

Boil Gravity: 1.016

Efficiency: 32

Mash Thickness: 2

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: 2/18/2015 6:09 AM

Notes: for Reference:
Mashtun Max-
16# @1.25 qt/gal + 5gal => 6.67 gal space

Water per 5 gal:
Soft bull run tap water + some CaCl+ 1/2 a camden tab/ 5 gal

Mk-2 bump up the malty , less 2-row
~9# grain, therefore ~ 1.75 gal absorbtion.

7+ gal to boiler needs 9 + gal to mash tun.
will be maxed out in 10 gal mash tun so might need to rinse a little. plan on cold extracting 8 gallons , slight rinsing to get to kettle volume.

Cold single infusion at 55 degrees F ish
mash start time 930 pm
to 0745 am
Brew day - BIG DUMP batch sparge to boiler
slight second drain/rinse to boiler
Heat wort to mash through 156 F for 15 minutes
Heat to vigorous boiling for 20 min

2019 homegrown chinook hops
flavor hops @ flameout ,then,
chill a bit
whirlpool hops @ 180 F
for 15 minutes then chill to room temp.
aerate into bucket fermenter and pitch w/ US04
1.01xx OG measured
1.0xx FG
brewed may, XX 2021
Bottled & kegged at 2 weeks.

Result-

Make a second batch out of the "spent" grain by adding :
a bit of crystal 30L ,
2# wheat malt and
2# 2-row malt ,
0.5# menanoidin,
1#
and a
handful of pale chocolate

minimal water adjust:
1/2 t gypsum, 1/2 calcium cloride-
Half a Camden tablet

-heat the residual gruel like it was strike water. mix in the fresh grains, rest 60 minutes, big batch sparge to kettle.
mash at 155F

1 oz chinoook- short boil -30 Min
1 oz 2014 XXX pellets, flameout

1 oz cascade pellets whirlpool at 140 F
1.048 OG
6 gal to fermenter, lots of hop fluff
saf-04 yeast

1 oz dry hop amarillo @ day 1
1 oz dry hop Chinook flowers at day 4

pale amber color in carboy

Author:

Tim Fuller

Boil Size: 27.2 Litres

Boil Time: 75

Boil Gravity: 1.041

Efficiency: 68

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 16.5 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/24/2017 8:37 PM

Notes: Rudi/Mouteka dry hop at 14c @ 8hrs;
Crash chilled to -0.5c for 3 days before packaging;
30g Mouteka flowers added in keg.

Author:

georgey_boi

Boil Size: 52 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 80

Mash Thickness: 2.5

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: 6/1/2017 12:17 PM

Notes: Dry hop:
See hops in cold room including Lupulin powder

Dry hop - 3.75g/L
Lukaku - 87g Cascade pellet (2 days)
- Cryohop @1.5g/L. Total 34.5g

Barkley - 81g Vic Secret leaf

Author:

ZPalen

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/21/2017 4:24 PM

Notes:

Author:

Brett74

Boil Size: 63 Litres

Boil Time: 70

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 3.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/6/2017 4:30 PM

Notes:

Author:

shadcsm

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 85

Mash Thickness: 3

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: 1/27/2017 11:16 AM

Notes: 14l water for mash
18l water for sparge

Dry hopped for 6 days, the, cold crush(4 celsius), add gelatine for 2 days

Bottled 0.5L before gelatin for testing the clearity and offect on gelation on hop aromas: add here opinion.

15.02.17 - bottled with 105gr white sugar ~5gr/l

Hydrometer tells 1.014 FG witch is different from calculator.

Author:

run dan run

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 65

Mash Thickness: 1.33

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: 1/12/2017 11:48 PM

Notes: Pitched at 68 and fermenting at 68 room temperature. I want more clove than banana flavors. I pitched two smack packs without starter (didn't note how old they were), and it took 72 hours before I saw any airlock activity.

Author:

Darrach

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 72

Mash Thickness: 2.5

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: 8/27/2016 8:13 AM

Notes:

Author:

hawks86

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 48 ° F

Priming Method: force carb

Priming Amount: N/A

Creation Date: 5/26/2016 1:15 AM

Notes: Bring yeast starter to targeted pitching temperature, 50 °F .

After reaching target pitching temperature, add yeast starter, shake the fermenter to aerate for four minutes, and set the carboy in 50 °F keezer.

Ferment at 50 for two weeks.

Bring temperature to 62 degrees for two days for diacetyl rest. Rack to carboy.

Drop the temp 5 degrees per day until lagering temp of 40 degrees reached. leave for 2 weeks. Move to keg and leave for an additional 3-4 weeks.