Homebrew Beer Recipes | Page 234 | Browse 325,000+ at Brewer's Friend

Author:

Bakke Brygg

Boil Size: 24 Litres

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: Sukkerlake

Priming Amount: 5,5 g sukker/L

Creation Date: 3/19/2014 3:25 PM

Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 10 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

Mesking på 66 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 17 grader før pitching av gjær.

Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager).

Gjæralternativer: WLP007, WLP013, WLP051, Danstar Nottingham, Safale S-04

Author:

m.mihai

Boil Size: 690 Litres

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 67

Mash Thickness: N/A

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: 2/13/2017 10:13 AM

Notes:

Author:

mascervesa

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 78

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/8/2015 10:30 PM

Notes:

Author:

Soton

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 75

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/12/2016 8:12 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:

dtrifonov

Boil Size: 45 Litres

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/28/2013 9:04 AM

Notes: Starter - 2 containers of reused, frozen British microbrewery yeast into 0.5L worth.

Author:

comebackoneyear

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

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: 10/14/2014 7:21 PM

Notes:

Author:

Killer Brew

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/13/2015 12:28 AM

Notes:

Author:

Bwern

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 84

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: 4/24/2015 4:38 PM

Notes: 1.068
1.022

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/21/2016 3:45 PM

Notes:

Author:

Stellenbosch

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.177

Efficiency: 80

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: 10/13/2015 6:18 PM

Notes: mash 64-66C, left for the whole night. First running-offs collected, the rest went for distillation. 6-hour-long boil.
gravity around 1.220, but it is out of scale. 1H NMR doesn't give an answer. Try to evaporate a sample to check what is the sugar content.
Evaporation (60°C, 7days, air circulation) of 50g sample left 25g solids;this means that the wort was 50°P which equals 1.233 g/cm3.
Fermenter was left open @20°C, fermentation picked up after 3 days (!). 15.10.2015

Warto poznać za fundamentalną pracą G.E. Habicha pt. Schule der Bierbrauerei (szkoła browarnictwa)[2]:

Z 1000 kg słodu i 5 kg chmielu produkowane jest około 10,5 hl (1050 litrów) piw

piwa jopejskie trzeba było bardzo szybko schłodzić
By zapewnić naprawdę szybkie parowanie gorącego wywaru przelewano go w duże płaskie kadzie
Wydobyte z pleśniowych jaskiń piwo filtrowano, beczki zamykano, ale proces dalszej, już bardzo powolnej i spokojnej fermentacji trwać musiał jeszcze cały rok

Warto dodać, bo nie wszyscy o tym mówią, że było to także kwaśne piwo. Poziom kwasu mlekowego był całkiem duży, na poziomie około 2% – czyli tak jak w lambicu. Jednak tutaj zostawała olbrzymia ilość cukrów resztkowych, więc kwaśności nie było aż tak czuć
Jakość tego wyjątkowego piwa była rzekomo testowana w bardzo oryginalny sposób. Otóż zawartość pierwszego kufla wylewano na ciężką drewnianą ławę, na której następnie siadali piwosze, by błyskawicznie się podnieść. Jeśli ława unosiła się wraz z nimi, można było kontynuować konsumpcję. Można się zastanawiać, ile prawdy jest tym zwyczaju, ponieważ podobne procedury istnieją w Bawarii – jeśli piwosz w skórzanych spodniach przyklei się do oblanej piwem ławy, oznacza to, że trunek jest odpowiednio treściwy.
http://akademia-piwa.pl/index.php?option=com_content&view=article&id=66%3Apiwo-jopejskie&catid=35%3Ahistoria-piwowarstwa&Itemid=27
Dzięki dziełu „Schule der Bierbrauerei” autorstwa G. E. Habicha, opublikowanemu w 1865 r., możemy poznać kilka technicznych szczegółów produkcji.

Zacieranie odbywało się metodą infuzyjną, zaś obciągniętą brzeczkę gotowano czasem nawet do 20 godzin, aby osiągnąć pożądaną gęstość. Dzięki tym zabiegom z 1000 kg słodu i 5 kg chmielu uzyskiwano ok. 10,5 hl zielonego piwa

http://barclayperkins.blogspot.co.za/2014/06/danziger-jopenbier-again.html

Top-fermented beers, especially Danziger Jopenbier, are discussed by P. Mumme (W. Brauer, 1906, 13). This is a top-fermented, highly concentrated beer, which is seen and drunk more abroad than at home where often not even its name is known. The peculiar smell and taste, reminiscent of port wine, the production methods, fermentation and treatment give Jopenbier something characteristic, because it greatly differs from all other top-fermenting beers from and stands alone in its type. - The wort is left to sponataneously ferment. First of all a thick blanket forms on the surface on which all sorts of moulds grow. These blankets in various vats are again very different from each other in appearance and strength, depending on the points of attack the moulds have found. Gradually, the yeast has developed so that it is able to cause fermentation. - The head, which is often so strong that a 20 gram piece won't fall through it, begins to lift itself. - This is the time when the vats must be covered, because after 2 to 3 days a very vigorous fermentation begins. Before the mould layer has risen to avoid it collapsing. The lids have at the front a wide, somewhat overhanging outlet; through this channel, for 8 to 12 days the beer often pushes out large amounts of loose foam, which is collected in barrels or tubs placed below, until the primary fermentation calms and peaceful secondary fermentation takes place. The foam subsides, the ejected, very bitter beer is filled after the lid is lifted, and the tub is left to itself again. Now in long-lasting secondary fermentation and slow clarification take place, during which the sediment settles. - An analysis of Jopenbier revealed :

Alcohol 3.52%
Real extract 45.04%
Apparent extract 43.20%
calculated OG 49.94%
apparent degree of attenuation 13.49%
Real degree of attenuation 9.81%"
"Jahresbericht über die Leistungen der chemischen Technologie (1907)", 1907, pages 352 - 353. (My translation.)

49.94º Plato is 1230º in SG. The finishing gravity is 1195º. That's quite an achievement having an FG higher than the OG of a Scottish 160/- Ale.

What can you say about the fermentation, other than that it sounds scary and disgusting at the same time. I wonder what it was that caused the fermentation. The slime sounds like some sort of bacteria, despite being described as mould. Did Saccharomyces play any part in the fermentation?

From the comparison to port wine, it sounds like there was both some acidity and considerable sweetness in the finished beer. Given the description of the fermentation, it would be a miracle if there were no trace of sourness

http://www.chmielowisko.pl/2015/02/04/jopejskie-czy-to-jeszcze-piwo/

Author:

ZestPest

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 35

Mash Thickness: 3.1

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: 1/15/2019 11:51 AM

Notes:

Author:

Matthew Hudson

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.074

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: 5/2/2017 2:53 PM

Notes:

Author:

Petitte / Daniel / Niko

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Dextrose

Priming Amount: 4.5oz

Creation Date: 7/13/2012 5:16 PM

Notes: This is a smoked porter recipe from Stone Brewing in Escondido, CA that I duplicated from a brewing mag. Came out pretty tasty. For all grain just substitute LME with American 2-row and adjust accordingly.

Author:

JamisonS

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: N/A

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: 5/10/2013 2:21 PM

Notes: First place at Nordeast Brew Comp

Author:

Hammer Brewing Co.

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 2/2/2017 12:06 AM

Notes:

Author:

Juno_Malone

Boil Size: 7.3 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 66

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/3/2013 3:59 PM

Notes: Can sub black patent for the black barley

Author:

Butter14

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 63

Mash Thickness: 1.5

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: 3/16/2016 9:52 PM

Notes: Base Malt brand is Briess Gold Pils Vienna Malt,

Diacytl Rest day 4 @59F

Cold Crash @ day 7 3 days @ 36F

Author:

MillerTime

Boil Size: 8.25 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/27/2015 6:30 PM

Notes:

Author:

tymoss

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/3/2013 1:59 AM

Notes: Rinds in primary, spices added at flame out. Rack over fruit for secondary.