Homebrew Beer Recipes | Page 265 | Browse 310,000+ at Brewer's Friend

Author:

BGBC

Boil Size: 4.1 Gallons

Boil Time: 60

Boil Gravity: 1.021

Efficiency: 75

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: 11/20/2015 2:33 PM

Notes:

Author:

briank

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.127

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 59 ° F

Priming Method: Corn Sugar

Priming Amount: .75 cp

Creation Date: 1/2/2014 5:56 PM

Notes:

Author:

CHoffmeister

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.107

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: Priming Sugar

Priming Amount: 3/4 C

Creation Date: 9/12/2014 6:31 PM

Notes: Peel or zest 3 to 4 grapefruit. Add rinds or zest to pan, and juice fruit into pan. Boil the combination until syrupy. Add the resulting syrup to secondary, rack on top, and condition for at least 1 week.

Note: do not add pith to the fruit concoction, as it is bitter and will result in off flavors.

Author:

brewmer

Boil Size: 33.9 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 73

Mash Thickness: 2.6

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: 1/2/2016 11:26 AM

Notes:

Author:

Kjeller 5

Boil Size: 53 Litres

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 73

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: 9/21/2015 10:01 AM

Notes: Kjøl ned til 14 grader før pitching av gjær.

Author:

jmcnamara

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/23/2015 2:56 PM

Notes: add acidulated malt 45 minutes into the mash. mash for another 45 mins.

Split wort into three 2-gallon boils. Spice and hop amounts are for the total batch
One as stated in recipe
One added 7.5 g orange zest at 5 mins
One added 5.5 g fresh chopped basil at 5 mins

Author:

Boil Size: 28.4 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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/4/2015 1:49 PM

Notes:

Author:

Dave

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 90

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: 3/9/2012 4:03 PM

Notes: Lalvin D-47 dry yeast (re-hydrated) is really the yeast being used, it is not listed as an option in this software.

Author:

SayWhenBrewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 69 ° F

Priming Method: Keg

Priming Amount: N/A

Creation Date: 7/1/2014 4:00 PM

Notes:

Author:

SwishBrewing

Boil Size: 18 Litres

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 84

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/13/2016 1:19 AM

Notes: Cold crash 48 hours then 3 days of dry hopping.

Mash 40 litres

Picture 1 - First Attempt - Recipe has been edited since - It never really cleared even after a few weeks in the fridge.

Author:

Ozarks Mountain Brewery

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/8/2014 5:05 AM

Notes: your probably going to need a filter or cold crash after dry hopping or both, but I choose to condition in a keg for 7 days to settle everything to the bottom then transfer to serving keg and slow carb. this will seem very strong at first but will come together after 15 days of aging

this does not taste like LIL Helper at all but it is very good, I might rename it lol

Author:

Brady Smith

Boil Size: 8 Gallons

Boil Time: 75

Boil Gravity: 1.039

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: 4/28/2016 2:40 PM

Notes: Pitched 4 packs yeast. 40min single decoction.

3rd Place - 2008 Colorado State Fair Homebrew Competition. Results are no longer posted online.

Author:

TampaTony

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: 1.065

Efficiency: 65

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 67 ° F

Priming Method: Forced Carbonation

Priming Amount: 12

Creation Date: 8/9/2013 1:50 PM

Notes: Changed hop addition order and times...added a few pounds 2 row to adjust for efficiency, set mash temp lower to get rid of some of the sweetness.

Similiar version took 2nd place (Specialty Category) at the 2013 Best Florida Beer Championships.

Author:

Stian Eide

Boil Size: 58 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 3

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: 11/1/2014 11:51 AM

Notes:

Author:

stephen.h.irving@gmail.com

Boil Size: 7.5 Gallons

Boil Time: 15

Boil Gravity: 1.054

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/26/2015 12:03 PM

Notes: Notes from Mad Fermenterist: Recipe Specifics
--------------------
Batch Size (Gal): 5.00
Total Grain (Lbs): 16.50
Anticipated OG: 1.030
Anticipated SRM: 2.4
Anticipated IBU: 2.3
Brewhouse Efficiency: 77% (with parti-gyle)
Wort Boil Time: 0 Minutes

Grain
-------
66.7% - 11.00 lbs. Rahr Pilsener
33.3% - 5.50 lbs. Wheat Malt

Hops
------
1.38 oz. Czech Saaz (Pellet, 2.70% AA) Mash Hop
Extras
--------
Zest from 3 Lemons in Fermentor

Yeast
-------
Wyeast L5223-PC Lactobacillus brevis
Safale US-05 American Ale Yeast
Boulevard Saison Brett Dregs

Water Profile
-----------------
Profile: Washington, DC

Mash Schedule
-----------------
Sacch Rest - 90 min @ 148F
Sacch Rest #2 - 15 min @ 155F (Decoction)

Notes
-------
7/26/14 Made a 1L starter (50 g DME, nutrient, chilled to 112F, put on stirplate on low) with Wyeast L. brevis (two weeks from manufacture). Strong activity by the next morning, already a bit tart.

Brewed 7/27/14

Added 3 g of CaCl and 1 tsp of 10% phosphoric acid to the mash (along with a couple handfuls of rice hulls. Decoction didn't raise the temperature as much as I expected. Same treatment for the 170 F sparge water.

Partigyle batch sparge.

Swapped wort back and forth to achieve 7.25 gallons @ 1.052, and 5.5 gallons at 1.034.

Lemon Berliner - Brought just to a boil, added yeast nutrient, chilled to 85F, added 7.5 g of 88% lactic acid (aiming for 4.5 pH), pitched Lacto, left at 65F to ferment. OG 1.030. L. brevis and Saison Brett dregs for the first 24 hours - activity by 12 hours, then US-05 (11 g, not rehydrated) (down to 1.024 already).

Sitting at ~75F ambient after two-three days to ensure complete fermentation.

9/27/14 Down to 1.002, added strips of zest from three lemons (still in primary fermentor).

9/28/14 Bottled 4.75 gallons with 5 5/8 oz of tablet sugar. After more than half was in bottles, added 25 g of True Lemon to the remaining 2.1 gallons

Author:

Żbik

Boil Size: 17 Litres

Boil Time: 60

Boil Gravity: 25.5

Efficiency: 60

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/20/2017 11:56 AM

Notes: Zasyp (15 kg)
Pale Ale - 12 kg (80%) - 2 kg Bestmalz, 10 kg Weyermann
Caramunich III (Weyermann) - 1 kg (~6,7%)
Carafa Special II (Weyermann) - 1 kg (~6,7%)
Palony jęczmień - 1 kg (~6,7%)

Chmiele
Magnum 11,5% alpha - 50 g
Mosaic 12% alpha, - 100 g

Drożdże FM52

Zacieranie (2.56 L wody / kg słodu)
67 C - 105 minut (temperatura spadła z 67 C do 66 C)
76 C - 10 minut

Po wysładzaniu odebrałem około 32 litry - 21 Brix.

Gotowanie - 120 minut
Magnum - 50 g, 60 minut - 47 IBU
Mosaic - 50 g, 30 minut - 37 IBU
Mosaic - 50 g, 15 minut - 24 IBU

Po gotowaniu odebrałem 21,5 litra - 27,5 Brix.

Schłodzone do 15 C przez około 20-30 minut chłodnicą zanurzeniową.

Zadane 250 ml gęstwy FM52 - trzecie pokolenie, gęstwa miała 1 dzień.
Piwo fermentowało w lodówce w plastikowym fermentorze.
Fermentacja główna - 21 dni
16 C przez 5 dni, następnie podnosiłem temp o 0,5 C dziennie do 20 C.

Fermentacja cicha - 28 dni w 18 C (piwnica w szklanym słoju).

Odfermentowało do 8,5 BLG

Rozlew na 2.0 Vol - przy rozlewie dodane dwie łyżki stołowe gęstwy drożdżowej - FM52

Woda nie była modyfikowana, Ph nie sprawdzałem ;) ale prawdopodobnie było w okolicach 5.4-5.6, przy podobnym zasypie ostatnio utrzymało mi się na takim poziomie.

Kilka uwag i dodatkowych informacji.
Piwo warzyłem 15.10.2016, do butelek trafiło 02.12.2016, nagazowało się po około 2 miesiącach, bardzo dobre zaczęlo być po 3 miesiącach. Na konkursie piwo miało 9 miesięcy i wydaje mi się, że było w optymalnej formie. Ciekawostka na temat drożdży - w typ wypadku użyłem drożdży po pierwszym podejściu do RISa, którego zepsułem (dramatyczna wydajność) ;) - piwo miało 23 BLG, nie twierdzę, że to potwierdza regułę, że można zbierać drożdże po wysokich balingach, ale akurat w tym wypadku zagrało. Bardzo istotne jest też dobre napowietrzenie brzeczki. I temperatura fermentacji - przy takim piwie, jeżeli ucieknie w ciągu pierwszych dni, to na pewno drożdże naprodukują wyższych alkoholi co finalnie przy piwie o takim balingu będzie średnio przyjemne.

Co bym zmienił?
Na pewno celowałbym w niższe nagazowanie, 1.8 albo nawet 1.6, a do zasypu dorzuciłbym opiekane płatki owsiane (3-5%), które bardzo fajnie mi zagrały w kolejnej wersji RISa, może trochę bym obciął palone słody (do 5%), ale kto co lubi ;). Nie zaszkodziłoby dodanie mchu irlandzkiego oraz pożywki dla drożdży - im będzie im łatwiej, tym mniejsze ryzyko, że naprodukują czegoś niechcianego. Fermentacja cicha nie jest potrzebna moim zdaniem, jeżeli nic do piwa nie dodajemy, ale w tym wypadku można ją potraktować jako leżakowanie ;).

Jeżeli ktoś się zdecyduje uwarzyć tę recepturę, to koniecznie dajcie znać, jakie były efekty

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 70

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: 1/16/2016 5:40 PM

Notes:

Author:

montanabrew

Boil Size: 14 Gallons

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 1.5

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: 1/18/2015 9:53 PM

Notes:

Author:

Ggarfield

Boil Size: 15 Litres

Boil Time: 120

Boil Gravity: 1.081

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/17/2016 11:57 AM

Notes: The batch is divided into three 8 liter parts. Each beer is to try my three different wild yeasts harvested from San Fernando; from cabernet sauvignon grapes, O'Neil blueberries, and kiwis.