Homebrew Beer Recipes | Page 238 | Browse 325,000+ at Brewer's Friend

Author:

lasselucifer

Boil Size: 26 Litres

Boil Time: 30

Boil Gravity: 1.053

Efficiency: 84

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: 73.8 g

Creation Date: 8/10/2018 11:02 AM

Notes: humle i påse få med så lite trub som möjligt gör lme av resterande
antioxid
aromazyme-. jäs m ballong
torrhumling fritt efter en vecka - flaska dag 11. kör med filter i tunnan.
öppen jäsning första dagen till hög kreusen, sen humle, sen vattenlås. på 20 i vattenbad flytta upp ef kreusen
flaska m ballong.
flaska m kanyl o askorbin
6g syra
1g salt
3g kalcium klorid
ph 5,45
1g antioxid

bryggningen: förberedde allt dagen innan, vägde ingr. hällde upp vatten.
mäskade lågt i flera timmar. tog ett tag för att få bra genomströmning. klart och ljusgult trots mängden havregryn och vete.
avslutade med en halvtimme på 70c. mäskade ut till 24 liter- kokade i 13 min med 50g eclipsehumle på 10 min i påse och 600g inv socker.
kylde med pumpen och platechillern halv stråle till 24c. blev ca en liter trub kvar. i bryggverket. syresatte i 2o min. Pitchade pomonastartern (sparade lite för att odla upp). Og: 1060. 20,5 liter. effektivitet: 84%. blev 23 liter med startern.
50g eukanot ´+ 1,1g aromazyme på dag2.
50g krush och 50g sabro efter en vecka.
141g socker 1g flaskjäst och 1,5 askorbin för 20 liter på flaska.
pitchade jästen klockan 13. 6 timmar senare 2cm kreusen. öppen jäsning 23-24c.
8 timmar senare virvlar det omkring i tunnan på 24c. nära nog kveikfart.

Author:

bernieswagwinston

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 60

Mash Thickness: 1.5

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: 11/12/2016 12:56 PM

Notes:

Author:

monkeyhaiku

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 1.25

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: 2/26/2016 5:10 AM

Notes:

Author:

fermentednj

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 1.75

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: 7/29/2017 6:08 PM

Notes:

Author:

sjs5155

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 30

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Dextrose

Priming Amount: 3.66 ounces

Creation Date: 1/13/2012 5:03 AM

Notes: -Black Patent to Raise SRM a Bit
-Yeast viability was questionable, so a starter was implemented
-Turned out clear and crisp
-SRM was dead on to prediction
-Primary 1 week, Dry hop in secondary 2 weeks, Rack off hops then continues secondary for 1 week, bottle 2 weeks.

Author:

jimmyk

Boil Size: 7.5 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 67

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: 10/29/2015 1:09 AM

Notes: Add sugar last 10 minutes
bottled 19/12/15

Author:

jjadamsfb

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/4/2013 12:35 AM

Notes: Step by Step
Mill the acidulated malt. Place it in a grain bag and steep using 1.0 gallon (3.8 L) of 154 °F (68 °C) water for 45 minutes. Rinse the grain bag with about 2 quarts (1.9 L) of water and allow it to drip into the kettle for about 15 minutes, but be sure not to squeeze the bag.
Add enough water for a pre-boil volume of 6.0 gallons (23 L). Stir in both malt extracts and begin the boil. The total wort boiling time for this recipe is 60 minutes. At the onset of a full rolling boil, add your scheduled hop addition. When there are 15 minutes remaining in the boil, be sure to add your Irish moss or Whirlfloc® tablet to help with precipitation of the hot break. At 10 minutes remaining, add both the ground coriander seed and the salt.

Cool the wort to 68 °F (20 °C), transfer to your fermentation vessel and aerate the wort adequately. Add the contents of your yeast starter to the chilled wort. Ferment around 68 °F
(20 °C) until the final gravity is reached, which should be in 5 to 7 days.

Rack to a secondary vessel and allow the beer to mature another 5 to 7 days around the same temperature. Your beer is now ready to rack into a keg or bottles along with the priming sugar.

Author:

Boil Size: 13.5 Litres

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/31/2015 11:53 PM

Notes:

Author:

Iliff Avenue Brewhouse

Boil Size: 6.65 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 82.8

Mash Thickness: 1.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 60 ° F

Priming Method: sucrose

Priming Amount: 3.1 oz

Creation Date: 12/23/2015 2:29 PM

Notes:

Author:

KLucky_13

Boil Size: 29 Litres

Boil Time: 70

Boil Gravity: 1.053

Efficiency: 64

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/6/2016 8:10 AM

Notes:

Author:

Jan Erik Johansen

Boil Size: 31 Litres

Boil Time: 80

Boil Gravity: 1.051

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/10/2019 9:39 PM

Notes: Sift out whirlpool and boil hops after chilling. 1st dry hopping at yeast pitch. 2nd at day 4 or 5. No bags. Cold crash at day 9 or 10.

Author:

MeemoNZ

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 60

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/24/2018 10:26 AM

Notes: Inspired by a Ruby Mild by Rud Gate brewery in York, UK this is a sort of clone.

In photo, original is in left glass, clone in middle.

Great taste, needed more time to age and slightly more ruby colour

Author:

opacus

Boil Size: 6.5 Litres

Boil Time: 75

Boil Gravity: 1.045

Efficiency: 73

Mash Thickness: 3.85

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: glcose

Priming Amount: 28g

Creation Date: 8/13/2018 6:38 AM

Notes: 8/9 FG. 1.028
ABV. 4.11

Author:

efernandes_m

Boil Size: 6.5 Litres

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/21/2016 4:22 AM

Notes:

Author:

ssuhy65

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/27/2016 6:32 PM

Notes: Mac N Jacks clone

Guidance from:
http://byo.com/mead/item/1031-mac--jacks-african-amber-the-replicator

http://www.brew-dudes.com/mack-and-jacks-african-amber-clone-recipe/674

Going with the Dark Munich 20L (was unspecified) for malty backbone
Adding 4 oz of wheat for cloudiness (seasonal)

Author:

Kjeller 5

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.071

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.75

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/11/2016 10:56 AM

Notes: Til denne oppskriften trengs det en STOR starter med fersk gjær for optimale resultater.

Author:

sebagal

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 7.9

Efficiency: 70

Mash Thickness: 3.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/20/2014 7:19 PM

Notes: NOTATKI:
Po filtracji otrzymaliśmy ok 8Blg brzeczki.
Chlodzenie do 38st C.
Dolanie 3 łyżeczki kwasu mlekowego.
Wsypaliśmy całe opakowanie SANPROBI - 20 kapsułek.
Było ok 15-18l. Potem owineliśmy folia spożywcza przykrywke i kocami, śpiworami, kurtkami

Po 5 dni fermentacji, ekstrakt był 6Brix refraktometrem, co oznacza ok 4.2 Plato po korekcie
-------------------------------
INFO:
Zacieranie + filtracja normalnie.
Korekta PH - 8-9ml na 15 litrów brzeczki. Daliśmy 3 łyżeczki.
Schłodzenie do 35st? w garze, zadanie Lacto, ok 1 kapsułka na 1litr.
Owinąć spiworem, kocem, kurtką i zostawić na 22-24h to zakwaszenia.
Po tym czasie normalnie zagotować + chmielenie.
Burzliwa 10-14 dni?
Cicha ok 7 dni z dodatkiem malin(1.5kg/litr)

Author:

Bakke Brygg

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 73

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: 6 g sukker/L

Creation Date: 3/6/2014 12:00 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 15,8 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 67 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, WLP090, Safale US-05, Danstar Nottingham

Author:

Aussiedamo

Boil Size: 26.5 Litres

Boil Time: 75

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 13 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/22/2017 4:16 AM

Notes:

Author:

jehbrewer

Boil Size: 9 Gallons

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/23/2014 1:47 PM

Notes: - Use fermcap in the boil and in the primary
- Whirlpool 20 minutes using pump to recirc
- Do iodine test pre-boil to ensure conversion was successful

- Days 1-8 Primary
- Days 8-12 Secondary
- Days 12-17 add dry hop 1 to secondary
- Days 17-21 add dry hop 2 - remove dry hop 1
- Day 22 Add 1 TSP of plain gelatin to secondary and cold crash 48 hours
- Day 24 Rack to bright keg or bottle