Homebrew Beer Recipes | Page 266 | Browse 310,000+ at Brewer's Friend

Author:

Umoyk

Boil Size: 7.4 Litres

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: Krausening

Priming Amount: N/A

Creation Date: 4/18/2013 7:59 PM

Notes: A part of the first wort is caramelised. SRM should be a bit higher.
Pitch at 15°C. Don't let it get above 18°C in the first 2 days or above 19°C in the first 4 days.

Author:

Mariano Fatboy

Boil Size: 85 Litres

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 17 ° C

Priming Method: sucrose

Priming Amount: 96

Creation Date: 6/29/2019 6:36 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:

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:

Lil' Styles

Boil Size: 14.5 Gallons

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 76

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 2/18/2015 9:37 AM

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:

Sharkness406

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/23/2015 8:24 AM

Notes: My first recipe. To be made with Maillard Malts Organic Light LME, Briess Organic Light DME and Briess Organic Caramel 20. Primary for two weeks, dry hop in carboy for 5 days, keg condition for two weeks.

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:

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.108

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: corn sugar

Priming Amount: 4

Creation Date: 5/25/2016 5:22 PM

Notes:

Author:

Gregory L

Boil Size: 9.5 Litres

Boil Time: 60

Boil Gravity: 1.097

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/11/2015 2:15 PM

Notes: Use English or American Ale yeast.
O.G. 1.053
F.G. 1.014
ABV: 5.2%

Place crushed malt in 7.5L water at 68C and steep for 30min. Strain, rinse with 3L hot water. Boil the remaining ~9.5L liquid with malt extract and boiling hops for 60mins.

Ferment at 21C

After ~1week or when fermentation shows signs of stopping, rack to secondary and add dry hopping pellets.

If possible, cellar beer at 12.5C for ~1 week.

Author:

SJB Homebrew

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 86

Mash Thickness: 3

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: 7/10/2015 11:18 PM

Notes: Add the honey when theres 5 mins till flame out.

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.

Author:

davblck

Boil Size: 14 Gallons

Boil Time: 90

Boil Gravity: 1.076

Efficiency: 77

Mash Thickness: 1.3

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: 9/28/2013 4:19 AM

Notes: Pitch at 63 deg and hold at 64-66 deg. Let ramp up to 66 but do not let it go above 68.

Secondary in oak barrel for 7 days.

Condition for 3 - 6 months.

Author:

Bakke Brygg

Boil Size: 58 Litres

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 77

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: Sukkerlake

Priming Amount: 8,5 g sukker/L

Creation Date: 5/28/2015 7:36 AM

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 40 l meskevann og 28 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 64 grader i 75 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.

La gjæringstemperaturen stige fritt til 20 grader ila. 2 dager. La deretter stige fritt til 24 grader og hold til gjæringen har stoppet og du evt. måler at FG er stabil. WLP565 kan jobbe tregere enn andre gjærstammer ned mot de siste SG-poengene, og om man bruker denne gjæren kan det være lurt å la ølet få stå på gjærkaken 1-2 uker lengre før tapping enn man normalt praktiserer med andre gjærstammer, altså totalt 3-4 uker.

Gjæralternativer: WLP566, WLP590, Danstar Belle Saison, Safbrew BE-134

Med denne mengden primingsukker vil alkoholkonsentrasjonen i ølet øke med ca. 0,4% etter karbonering.

Author:

Ale

Boil Size: 52 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 3

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: 1/12/2016 4:07 PM

Notes: la debitered en el lavado.

Con 05 fermento a 18° por 7 días, luego empiezo a bajar la temperatura de a 2° por día para llegar a los 6°-8° y pasar a secundario para clarificar con gelatina (1 semana mas)

1 sobre en 2 litros de starter.

Author:

Brew Lab

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.052

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: 11/12/2016 7:03 PM

Notes:

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:

Hair of the Cat

Boil Size: 11.4 Litres

Boil Time: 60

Boil Gravity: 1.111

Efficiency: 73

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: sucrose

Priming Amount: 125.4 g

Creation Date: 3/28/2022 4:29 AM

Notes: Increase fermentation temp to 21C after 4 days

Fruit to be added to secondary for 10 days after primary fermentation is complete.
-Fresh pineapple puree
-Frozen peach puree
-Frozen passionfruit puree
-Fresh mango puree

Add lactic acid to taste when racking to bottling bucket.

Tiny Rebel doesn't add oats to the mash, but I wanted a smooth and fuller mouthfeel to make the final beer a little juicier. I also wanted a slightly higher ABV than Clwb Tropica's at 5.4%

Author:

Genus Brewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: 1.25

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: 2/18/2015 8:12 PM

Notes:

Author:

Speedwell

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/4/2016 4:24 AM

Notes: