Homebrew Beer Recipes | Page 286 | Browse 315,000+ at Brewer's Friend

Author:

cayslayer

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/3/2017 3:02 PM

Notes: 5 gallon distilled water - add CaCl, Gypsum, table salt
heat water to 168 - add grain - keep mash at 158 for 60-90m
check gravity after 60m - mash longer if low
boil 60m - check gravity before cooling - may need more boil time
cool to 170 - add whirlpool hops
continue cooling to 65 - transfer - pitch - place in swamp cooler

add first dry hops at high krausen

Author:

Colton

Boil Size: 3.5 Gallons

Boil Time: N/A

Boil Gravity: 1

Efficiency: 70

Mash Thickness: 1.25

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: 3/11/2017 3:57 PM

Notes:

Author:

altheokay

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 65

Mash Thickness: 1

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: 11/18/2015 4:44 AM

Notes:

Author:

Brave Dog Beers - Leo Cruz

Boil Size: 55 Litres

Boil Time: 60

Boil Gravity: 1.089

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/6/2016 10:31 AM

Notes:

Author:

BiggHaus

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 5/8/2012 2:17 AM

Notes:

Author:

Genus Brewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.029

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: 2/17/2014 10:05 PM

Notes:

Author:

Boil Size: 35.1 Litres

Boil Time: 75

Boil Gravity: 1.037

Efficiency: 72

Mash Thickness: 2.5

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: 2/24/2015 2:05 PM

Notes: Mash Liquor - 16 Litres
Sparge Liquor - 25 litres.

Author:

Maike9

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Cane Sugar

Priming Amount: 5oz

Creation Date: 6/23/2017 1:30 AM

Notes: https://beerrecipes.org/Recipe/3025/magic-hat-9-clone-1-1.html

Author:

Mall

Boil Size: 44 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/15/2015 1:06 AM

Notes: 1st run 15.5 Ltrs OG 1.085 temp adjusted

Author:

Duval County

Boil Size: 5 Gallons

Boil Time: 120

Boil Gravity: N/A

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/8/2012 3:00 AM

Notes:

Author:

Simen

Boil Size: 35 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/25/2015 7:34 PM

Notes:

Author:

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: Cane Sugar

Priming Amount: 120g

Creation Date: 1/13/2016 10:07 PM

Notes:

Author:

Meddo

Boil Size: 32.3 Litres

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.75

Primary Temp: 10 ° C

Priming Method: Forced

Priming Amount: N/A

Creation Date: 7/29/2016 12:26 AM

Notes: We recommend a method similar to a Narziss fermentation, where the first two thirds of the fermentation is done cold and the final third is done warmer. This differs from the most commonly recommended procedure for lagers, where the yeast is pitched to a relatively warm wort (60 to 68°F, 15 to 20°C), cooled over the first two days of fermentation to the primary fermentation temperature, and then warmed back up to the initial temperature for a diacetyl rest before lagering. The idea behind the Narziss fermentation is to reduce the production of esters and other less desirable compounds during the most active phases of fermentation, and to increase the yeast activity near the end of fermentation, converting most of the undesirable compounds into less offensive substances. For example, diacetyl is a buttery tasting compound that is a common flaw in warm fermented lagers. The diacetyl precursor alpha acetolactate is excreted by the yeast during the early phase of fermentation. Keeping the temperature low during that time keeps the amount of alpha-acetolactate low. Yeast will reduce diacetyl at the end of fermentation, when they are working on building their energy stores. Warming the yeast near the end of fermentation makes them more active and improves the reduction of diacetyl. The overall effect is a cleaner beer.

Assuming you have clean, healthy yeast, controlling the temperature of fermentation is the most important step. The preferred procedure for these recipes is a little different, in that we recommend chilling the wort down to 44° F (7° C) and racking the beer away from the bulk of the cold break material before oxygenating and pitching the yeast. The fermentation chamber should be set up to warm slowly over the first 36 to 48 hours to 50° F (10° C) and held at that temperature for the rest of fermentation. This results in a clean lager, with very little diacetyl. If your wort was warmer during the initial yeast growth, or your fermentation was warmer, you’ll need to do a diacetyl rest during the last couple of days of fermentation, when the airlock activity noticeably slows. Generally this will be about the fifth or sixth day after pitching. To perform a diacetyl rest, warm your beer up about 10° F (6° C) above the fermentation temperature and hold it there until fermentation is complete. This keeps the yeast active and gives them a chance to eliminate the diacetyl. Then rack the beer to a 5 gallon carboy or Cornelius keg for lagering.

In any case, don’t rush things. Good lagers take time, and they ferment more slowly than ales, especially when fermented cold. Once the beer has finished fermenting, a period of lagering for a month or more at near freezing temperatures can improve the beer. Generally, the higher the alcohol content of the beer, the longer the lagering period should be. A 5 percent alcohol by volume Munich helles might be best after 4 to 6 weeks. An 8 percent doppelbock may need 6 months or more for some of the harsher aspects of the beer to mellow and for the melding of complex flavors to occur.

Author:

Chris Hamilton

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/25/2017 2:28 AM

Notes: Assuming loss of 1L/kg of mash to grain.
Assuming 3.0L/hour evaporation.

Pitch two packets of yeast due to high OG.
Pitch dry hops at peak krausen.

Author:

KegOutlet

Boil Size: 17 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.75

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: 9/18/2015 3:28 PM

Notes:

Author:

Bakke Brygg

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.033

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: Sukkerlake

Priming Amount: 4,5 g sukker/L

Creation Date: 3/2/2015 1:20 PM

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 20 l meskevann og 12,5 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 68 grader i 60 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.

Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 2-4 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 10-14 dager).

Gjæralternativer: WLP002, WLP007, WLP013, WLP037, WLP023, Danstar London ESB, Safale S-04

Author:

bbesser

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: 1.95

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/25/2018 5:36 PM

Notes:

Author:

Boil Size: 11.59 Gallons

Boil Time: 90

Boil Gravity: 1.064

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 56 ° F

Priming Method: co2

Priming Amount: 23.72 psi

Creation Date: 1/28/2022 5:07 PM

Notes: Target OG: 1.055.

Brewing concentrated batch so we have 9 gallons of 1.070 wort. Adding 2.5 gallons of cold filtered water at flame out. This will drop the temp to 180F-ish and get wort out of range where DMS could be an issue. It will also minimize bitterness pick up from whirlpool hops.

Ferment at 56F for three days, then diacetyl rest on day at 65F.

5.35 Mash pH (8ml)
5.00 Knockout pH

Author:

Mike Sharpes

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/31/2015 7:55 AM

Notes:

Author:

lasselucifer

Boil Size: 20 Litres

Boil Time: 25

Boil Gravity: 1.054

Efficiency: 84

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: 73.8 g

Creation Date: 8/10/2018 11:02 AM

Notes: staRter dan innan. halvliter 25g dme, 25g socker lite jästnäring.
Dagen efter. mäskade med 15 liter. körde med full pump utan att nivån gick över gallret.
utmäskade med hett vatten till 20 liter, svag kok 25 min. 2000w
kylningen gick helt perfekt (lade chillern på diskmaskinstoppen. 84% effektivitet.
17 liter. og: 1047 tillförde lite jästnäring.
började jäsa direkt, kveikfart.
26c från platechillern.
kylde ner till 20c.
torrhumla med 80g. när det börjar klarna.
tror det blir en grym belgian pale ale.
6dagar efter bryggdag (bryggde lördag, floccar fredag
börjar det flocca (med en tydlig rand) har legat på 26-27c. torrhumlar dag 9
kallkrashar med gelatin dag 10.
Og:1002-1003
dag 15 flaskar med 1 msk farinsocker.
dag 20. testar, 80% kolsyra. djäkligt god fruktighet från jästen. trevlig karamell-toner. inte tunn eller torr. tror det skett en bra kombo mellan jäst och humle. aptitlig färg, låg beska. tror caraaroman ger mycket smak trots bara 50g-