Homebrew Beer Recipes | Page 247 | Browse 320,000+ at Brewer's Friend

Author:

Celebration Brewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/30/2018 12:22 AM

Notes: Raspberries - 3 lbs in Secondary (check for taste), added 1 lb after 7 days for additional color and taste. This beer was a hit. The keg went fast!

Gelatin finings - cold crash

* Silver Medal* ZZ Hops - Dogg Dayz Competition

Author:

Fatbob969

Boil Size: 13 Litres

Boil Time: 45

Boil Gravity: 1.032

Efficiency: 64

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: co2

Priming Amount: 1.49 bar

Creation Date: 1/24/2015 2:27 PM

Notes:

Author:

Mobius Meadery

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

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: 2/11/2015 12:02 AM

Notes:

Author:

robheise

Boil Size: 4.14 Gallons

Boil Time: 60

Boil Gravity: 1.044

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: 10/21/2018 2:03 AM

Notes: Single malt infusion w/ quick sparge to ~4.25 g boil volume
2 day infection w/ Wyeast 5335 Lactobacillus for sour
60 minute boil
Additions: .5 oz Hallertau 2 60', 2# wild Maine blueberries @ 10'
Chill to fermentation temperature & pitch yeast
Ferment 5-7 days
Rack & condition w/ 2# wild Maine blueberries for 7-14 days
Bottle priming & conditioning for 7-14 days

Author:

Diamond-Geezer

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: N/A

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: 5/8/2015 10:34 PM

Notes: Added 1 TSP of 5.2 Ph stabiliser.
Boil 60min. Used US yeast, this will give a drier finish, didnt have Nottingham yeast which is what I would of preffered to use. Shouldnt make to much difference, less esters!

Author:

phil@lifepointchurch.com

Boil Size: 5.75 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/14/2014 4:12 PM

Notes:

Author:

cha99jab

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 17 ° C

Priming Method: Force Carb Keg

Priming Amount: N/A

Creation Date: 1/8/2016 8:31 PM

Notes: Recipe changes:
Maris Otter subbed for American 2-row
Columbus used for bittering instead of Magnum
Galaxy used in the whirlpool instead of Cascade
WY1318 used instead of Chico yeast.

Friday 8th January 2016 - 1.6 L starter onto stirplate. WY1318 captured from blow off of last batch (6th generation).

Sunday 10th January 2016 - Added starter to keezer to settle yeast (decanted off 0.5 L for future use).

Sunday 10th January 2016 - Brewday. Heated 29L strike water to 69oC. Mashed in at 15:50. Mash temp = 64.5oC. Aiming for mash pH of 5.4 (adjusted with gypsum, CaCl2 and 80% lactic acid). Added 2/3 of lactic acid before mashing in.

Calibrated pH meter (had drifted by +0.06). Tap water pH = 7.75.

15 mins. Stirred the mash. Mash temp = 63.8oC. Mash pH = 5.45.

30 mins. Stirred the mash. Mash temp = 63oC. Mash pH = 5.40.

45 mins. Stirred the mash. Mash temp = 62.2oC. Turned on the induction plate. Mash pH = 5.41.

60 mins. Stirred the mash. Mash temp 63.7oC. pH = 5.40.

"Sparged" by pouring 4L of 55oC water (no water adjustment) over the grain bag whilst it drained and squeezing the bag.

Approx 28.5L of wort collected from the mash. Preboil gravity = 1.052.

Whirlpool 1. Cooled wort to 80oC and transferred 13L to a sanitised plastic bucket. Added hops to the kettle at 77oC. 69oC after 10 mins. 63oC after 30 mins. Stirred every 5-10 mins.

Whirlpool 2. Chilled in bucket to 51oC and added hops at 49oC. After 15 mins = 45oC. Stirred every 5-10 mins.

Chilled both batches using immersion chiller to about 30oC and then transferred to PET carboys. Left outside at -2oC (covered with foil) to reach pitching temp. Split the starter between each carboy (pitched at 18oC).

OG = 1.058. Post boil pH = 5.3. Each batch approx 12L.

Saturday 16th January (Day 7) - Crash chilled in fermentation fridge at -1oC. Ferm temp has been low on this one as fridge was busy with a lager so these beers were fermented at an ambient 15oC in our basement storage room.

Sunday 17th January 2017 (Day 8) - Kegged with gelatine (carboy to liquid outpost siphon into oxygen purged kegs). FG = 1.016. ABV = 5.5%.

Author:

t-otto-s@online.no

Boil Size: 28.5 Litres

Boil Time: 75

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 11 ° C

Priming Method: dme

Priming Amount: 171.5 g

Creation Date: 9/20/2019 7:36 AM

Notes: Oppskrift fra Byo.com med tilpassinger fra eget lager :-)

- Kjøles ned til 13 grader og tilsetter så gjær.
- Reduseres til 11 grader nå en ser at gjæring har startet.
- Mot slutten av gjæringstiden kan temperatur settes til 16 grader om i to døgn.
- Når gjæring er ferdig skal ølet stå på 2.2 grader i en uke.
- Så tilsette tørrhumlen for en uke til...
- Flaskes med vørter. 1,45 liter Gyle må tas ut.

Author:

Mazsi

Boil Size: 43 Litres

Boil Time: 70

Boil Gravity: 1.046

Efficiency: 71

Mash Thickness: 3.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/16/2018 8:08 AM

Notes: Első hidegkomló adag elsődleges erjedés felénél majd 3 nap múlva kivéve, a második adag palackozás előtt 3 nappal.

vízkezelési ajánlások:
-HCO maradjon 50 ppm alatt ha lehet
-SO4 : Cl legyen 100:100 ppm

Csoportból: klorid lehet 150-200

Lefőzve: 2018.09.29.
2,55 CO2 vol-ra karbonizálva.
_______

KÖVETKEZŐHÖZ ÖTLETEK:
-legalább 6%
-több cryoHops (kevesebb veszteség)

Author:

Maxmester

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 11 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/7/2015 10:21 AM

Notes: Første forsøk på pilsner.

1st Mash 55 degC 15min.
2nd Mash 67 degC 45min.
Mash-out 77 degC 10min.
Tilsett skyllevann på 78degC.
Koking 60min

Gjæring 10-12dager på 10 degC.
Diacetylrast 2dager på 17 degC.
Gjæring 9dager på 10degC
Cold-crash 2dager på 2degC.

Karbonering 6g/L sukker i 14 dager.
Anbefalt lagring i 1måned

Author:

dbrowning

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: N/A

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: 3/7/2015 10:25 PM

Notes:

Author:

Jeff Jones

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 6/15/2011 6:09 AM

Notes:

Author:

miscon2

Boil Size: 4.25 Gallons

Boil Time: 60

Boil Gravity: 1.067

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: 6/19/2014 3:07 AM

Notes: From the Brewer's Best Recipe Sheet:

IBUs: 80 - 85
ABV: 5.5% - 6.0%
OG: 1.056 - 1.060
FG: 1.014 - 1.016
Color: Black

This American style Black IPA, also known as Cascadian Dark Ale, balances moderate roast character with medium-high hop bitterness. Briess Special Dark extract, Victory® and 80L provide a moderate degree of caramel malt character. The distinct citrus, grapefruit and slight pine characteristics of the hops complement
the roasted malt flavor and aroma of this Black IPA creating all the attributes you would expect in an American Style IPA.

Author:

JonnyBrew

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.088

Efficiency: 30

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/29/2013 2:54 AM

Notes: Add 1 oz of orange zest at flameout.

Author:

bueschen

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 57

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: 7/6/2013 8:20 AM

Notes: 1.014 on 17.7.2013
1.014 on 18.7.2013

bottled on 20.7.2013

Yield:
25 .5's
23 .33's

Author:

DrSherlock

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 68

Mash Thickness: 1.25

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: 8/13/2014 2:57 AM

Notes: http://www.themadfermentationist.com/2010/10/sour-leipziger-gose-recipe.html

http://www.beersmith.com/forum/index.php?topic=7970.0

https://byo.com/stories/issue/item/2349-gose

souring a mash:
https://byo.com/videos/item/889-how-to-make-a-sour-mash-techniques
__________________________________________

Grind the coriander prior to use in boil.
Use sea salt not iodized salt.
Add the acid malt after 45 min then mash for 45 more min.

Author:

NateLuebbe

Boil Size: 14 Gallons

Boil Time: 75

Boil Gravity: 1.067

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: 5/21/2012 8:34 PM

Notes: @ 5 minutes, add 1/2 heaping teaspoon of each;

- nutmeg
- cloves
- allspice
- ginger
- cinnamon

At bottling, 4oz of real vanilla extract, and 1.25 teaspoons of pumpkin pie spice.

Author:

DrewTeese

Boil Size: 33 Litres

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 75

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: 9/1/2016 11:58 PM

Notes:

Author:

gavjof

Boil Size: 58.5 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 84

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/12/2017 8:41 PM

Notes:

Author:

Barney BlueCAP

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 76

Mash Thickness: 1.3

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: 12/26/2017 1:30 PM

Notes: -Yeast Starter/Stir Plate 1.2L, 100g light DME, White Labs California Ale Yeast WLP001 235 billion cells needed, 239 billion cells starter
-1-2 weeks in primary
-2 weeks in secondary

Mosaic is the icon of single-hop complexity. It's kaleidoscope of tantalizing citrus, pine, tropical fruit and berry notes decorate each golden-copper hued glass. This spectral motif quiets into abstract bitterness for a smooth, refreshing, hop forward finish.