Homebrew Beer Recipes | Page 242 | Browse 320,000+ at Brewer's Friend

Author:

Mark

Boil Size: 11.5 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 2/4/2012 1:57 PM

Notes: Strike at 166 for 152 Mash 7.5 gallons (30quarts)Initial Infusion:

Volume of strike water: 28.75 (quarts)
Temperature of strike water: 165.9 (F)

Author:

dalex299

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/11/2015 1:05 PM

Notes:

Author:

cadarnell

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 82

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: 6/16/2012 2:03 PM

Notes: Mash at 150 for 90 minutes

Author:

LordSalem

Boil Size: 4 Gallons

Boil Time: 15

Boil Gravity: 1.131

Efficiency: N/A

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/22/2019 7:27 PM

Notes:

Author:

social_misfit

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/23/2014 2:06 AM

Notes: started to drink this on Saturday 04-05-2013 I tasted a sample after I put this into the keg

was not sure if I really liked the CTZ but after it carbed up it tastes very good

easy drinker and cheap to brew

Cheers

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.

Author:

MSimons

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.106

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: 12/31/2015 4:48 PM

Notes:

Author:

raiderrob

Boil Size: 20 Gallons

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 65

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: 6/26/2015 11:42 PM

Notes: Base for a partigyle Imperial stout and California common. speciality grain's will be add to first running's to adjust color an flavor.

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:

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:

wimsy

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/23/2016 1:42 AM

Notes:

Author:

Redleg Ed

Boil Size: 7.2 Gallons

Boil Time: 120

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: 1.38

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: CO2

Priming Amount: 15psi

Creation Date: 1/21/2016 12:36 AM

Notes: This is the Wee Heavy Scotch Ale using Jamil's Brewing Classic Styles recipe. According to the book, here are the targets:

OG FG IBU SRM ABV%
60/- 1.030-35 1.010-13 10-20 9-17 2.5-3.2
70/- 1.035-40 1.010-15 10-25 9-17 3.2-3.9
80/- 1.040-54 1.010-16 15-30 9-17 3.9-5.0

SCOTTISH ALE PROFILE (Pr3)(19+ days)
Pitch yeast @ <70°
SP0: 64°
dh0: 240 (10 day ferment & cond)
SP1: 64°
dh1: 24 (1 day ramp up)
SP2: 70°
dh2: 48 (2 day attenuation/D-rest)
SP3: 70°
dh3: 24 (1 day ramp down)
SP4: 36°
dh4: 10 (Crash, fine, and keg)
SP5: 36°

Author:

Patchworx Brewing

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 72

Mash Thickness: 1.35

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/16/2016 6:26 PM

Notes:

Author:

Mall

Boil Size: 48 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 2.6

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: 4/13/2016 1:55 AM

Notes:

Author:

DrSherlock

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 62

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/12/2014 1:48 PM

Notes:

inspired from:
http://www.homebrewersassociation.org/homebrew-recipe/beer-recipe-of-the-week-roggen-german-rye-beer/

Tasting notes:
Gretchen does not like this beer.
I however think there is way to much rye in it and it tastes funny. The mouth feel is malt forward and low hop. The finish is not present, it has a strange sharp finish that isn't like other beers.

Author:

VT_jlee

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/27/2015 1:15 AM

Notes: Water adjustments: 2mL acid, 1.0g gypsum, 3.5g CaCl2

Strike Water Needed 6.34 Gallons
Strike Water Temp 162 Fahrenheit
Total Mash Volume 7.34 Gallons
Dunk Sparge Volume 1.00 Gallons
PreBoil Wort 6.75 Gallons
PostBoil Wort 5.25 Gallons
Into Fermenter 5.25 Gallons

Toast the oats at 375 a few days before brewing.

1.25L starter 2 days before, decant down to 1.0 liter

Author:

Boil Size: 24.5 Litres

Boil Time: 60

Boil Gravity: 1.036

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: 2/29/2016 5:23 PM

Notes:

Author:

OatStraw

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 65

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: 9/7/2012 6:27 PM

Notes:

Author:

Brew by Andre

Boil Size: 15 Litres

Boil Time: 15

Boil Gravity: 1.035

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: 10/21/2016 11:10 AM

Notes: Use BIAB and you will hit the 80% mark.
If you overshoot, just dilute your boiled wort with boiled water until you reach 1.036.
Cool it down and use right away, or store it in sterilized containers.
Shelf life is very long!
Adding hops is optional. You can use any hop you like as long as you don't use more than 7 grams per liter.