Homebrew Beer Recipes | Page 2424 | Browse 315,000+ at Brewer's Friend

Author:

TmyVer

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 60

Mash Thickness: 3.9

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: 4/25/2017 2:24 PM

Notes:

Author:

J.Bird

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.076

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 14.44 psi

Creation Date: 12/14/2024 10:09 PM

Notes: 4731ml (160 fl oz) distilled water
1 ml hop extract 30 min @ 95c. Add when cool.
one canister of liquid malt extract (32fl oz, 946ml)
Mix well. Add 1 pack of SafAle US05 Yeast

Author:

Uncle Joe's Brewing

Boil Size: 13.76 Gallons

Boil Time: 90

Boil Gravity: 1.067

Efficiency: 70

Mash Thickness: 2.2

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: 3/29/2022 4:41 PM

Notes:

Author:

UrbanDread

Boil Size: 27.15 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 72

Mash Thickness: 3.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 22 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/8/2021 12:13 PM

Notes: After mash is complete add (lactic acid) until Wort P.H = 4.5

Author:

Boil Size: 6.75 Gallons

Boil Time: 75

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.35

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: 10/27/2020 9:24 PM

Notes: Water Chemistry:
Gypsum: 9.5grams - 2.38 tsp
Calcium Chloride: 3.75 grams - 1.10 tsp

Total Water Needed: 9.58 Gallons
Mash Water Needed: 4.43 Gallons
Strike Temperature: 162.33 F - Mash at 150
Infusion of 2.5 gallons of boiling to bring to 170 - 10 minutes
Sparge Water Needed: 2.65 - 3.25 Gallons

Pre-Boil Wort Produced: 6.85 Gallons

75 minute Boil
Hops per schedule

Author:

Norvaan

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 83

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/1/2019 2:00 AM

Notes: 3rd Category 11: Indian Pale Ale at 2021 ACT Amateur Brewing Championship
2dd Category 11: Indian Pale Ale at 2020 ACT Amateur Brewing Championship

Author:

Georgie_D

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 72

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/16/2018 11:59 AM

Notes: Notas sobre el agua:
- Alto contenido en cloro
- La relación cloro - sulfato tiene que estar entre 1-1:3
- 150-175 ppm de cloro y 75-100 ppm de sulfato.
- El cloro hace destacar más el carácter de la malta y el sulfato acentúa el lúpulo sin acentuar su amargor.

Mash a 65ºC durante 60 minutos o hasta que la conversión este completada. Añadir la mitad de las adicciones de sal del agua al mash y el resto al sparge.

Añadir los First Worth durante el runoff, inmediatamente después de vorlauf, y dejarlos empapar en el mosto caliente hasta que el pure esté sparged.

Hervir durante 60 minutos. Whirlpool durante 40 minutos (desde el principio hasta el resto) siguiendo el orden programado para los lupulos.

Los 17g de los lúpulos a los 20 minutos son añadidos cuando termina el Whirlpool.

Agregar la levadura y fermentar a 19ºC durante 2-3 días. Después subir poco a poco la temperatura hasta llegar a 23ºC al final de la fermentación. Cuando la fermentación haya llegado a 1.5-2ºC Plato (1.020-1.022) añadir el primer Dry hop. 4 días después, añadir el segundo Dry hop para los siguientes 4 días. Empackar en volúmenes de 2.6 CO2 y consumir fresca.

Puntos a tener en cuenta para mejorar la receta:

- Saber jugar con los porcentajes de los lúpulos utilizados durante el Whirlpool. Siempre entre 5-50%

Author:

Keithk24

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/24/2018 9:33 PM

Notes:

Author:

crawmcgraw

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 78 ° F

Priming Method: KEG

Priming Amount: 12 psi

Creation Date: 3/26/2018 4:35 AM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

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: 1/6/2018 4:42 PM

Notes:

Author:

MrScott

Boil Size: 9.5 Litres

Boil Time: 60

Boil Gravity: 1.094

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/20/2015 1:19 PM

Notes: Probably won't be bitter enough, note to self; change the hop profile, add the hallertau later, use something else for bittering.

- As expected, hops were a little low in intensity.

- Early tastings were very banana, and alcohol, it really just tasted like some weird banana liquer or something. 5 months later the initial "I'm drinking straight alcohol" mellowed into a very smooth tasty beer. Banana flavours have also mellowed. It's become a favourite at parties, where I'll pour 1 600 ML bottle into 3 wine glasses. Carbonation also really only became apparent after about 4 months, my storage area is generally between 20-23C in summer.

Author:

JordanKempp

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.072

Efficiency: 70

Mash Thickness: 1.29

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: 4/6/2017 5:48 AM

Notes: To brew this Kentucky Breakfast Stout clone, perform an infusion mash at 155°F (68°C) for 60 minutes. Boil for 90 minutes, adding hops, chocolate and coffee as specified. Ferment for two weeks at 65°F (18°C). Soak 0.25 oz (7 g) toasted French oak chips in 1 cup (237 ml) Kentucky bourbon for two days. Soak ground Kona coffee in 1 cup (237 ml) boiled, cooled water and leave overnight, covered, in refrigerator. Strain out grounds and add cold-brewed coffee, bourbon and wood chips to sanitized secondary. Rack fermented stout onto this mixture and condition in secondary at 55–60°F (13–16°C) for 2 to 6 months.

https://www.homebrewersassociation.org/homebrew-recipe/kentucky-breakfast-stout/

Author:

Zack&Luke

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.139

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/25/2017 11:29 PM

Notes:

Author:

hoosier buddy

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 1.23

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: 1/16/2017 6:04 PM

Notes: condition grain overnight with 4.4 oz. Spring water
condition 10 gallons water overnight with two Camden tablets

grain temperature 64° F
heat four gallons strike water to 164° F
with 11 g gypsum
mash temperature 149.8° F
pre-boil gravity 1.044

add corn sugar for last 10 minutes of boil
post-boil gravity 1.062

fermentation temperature 64° F - 19 hours after pitching
(basement air temperature 61° F)

split batch at racking time
(fermentation temperature 64° F before racking)
allow to ferment out, then add dry hops

2.27.17
1.5 oz. Chinook to batch 1
1 oz. Cascade to batch 2

3.1.17
1.5 oz. of Centennial to batch 2
(first attempt at a DDH beer)

3.4.17
bottling day

Author:

MarylandBrewer

Boil Size: 7.2 Gallons

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/15/2016 2:55 PM

Notes: Aventinus Clone

Author:

5 Rabbit Cerveceria

Boil Size: 17 Gallons

Boil Time: 75

Boil Gravity: 1.058

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/7/2016 8:43 PM

Notes: use Ciruela fruit. Make a simple syrup and add to fv at end of primary.

Author:

AshStomper

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/2/2016 2:56 AM

Notes: Three temperature profiles that seem to be popular among homebrewers are just off boil range 190–212 °F (88–100 °C), the sub-isomerization range 160–170 °F (71–77 °C), and a tepid hop stand range 140–150 °F (60–66 °C). The 190–212 °F (88–100 °C) range will allow essential oils with higher flashpoints an easier time to solubulize into the wort and also will allow some alpha acid isomerization to occur with the best estimates of between 5–15% utilization. Some homebrewers will keep their kettle burner on low to keep the temperature of the wort elevated above 200 °F (93 °C) during their extended hop stands which would better emulate the conditions in commercial whirlpools. A hop stand in the 160–170 °F (71–77 °C) range will basically shut down the alpha acid isomerization reaction and the lower temperatures will reduce the vaporization of the essential oils. Homebrewers can use their wort chillers to bring the wort down to this range before adding the knockout hops or they can add a second dose of knockout hops. The 140–150 °F (60–66 °C) range will once again reduce vaporization of the low flashpoint oils, but may take longer to get the same amount of essential oils extracted.

Author:

jonswan5@comcast.net

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.087

Efficiency: 87

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/12/2016 3:54 AM

Notes:

Author:

4ndy

Boil Size: 28.5 Litres

Boil Time: 80

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: Priming Sugar

Priming Amount: 120

Creation Date: 4/8/2016 9:32 AM

Notes: Rehydrated 2 pkts US-05 = 22g dried yeast in total.

Tesco Ashbreck water used for all water.

Stagger the dry hop addtions 2 days apart.

Only 18litres into the fermenter