Homebrew Beer Recipes | Page 2885 | Browse 315,000+ at Brewer's Friend

Author:

Wogrim

Boil Size: 65 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/12/2018 10:37 AM

Notes:

Author:

Antmaniac

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.133

Efficiency: 75

Mash Thickness: 1.5

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: 7/27/2023 8:29 PM

Notes: DIRECTIONS
Mill the grains and mash at 152°F (67°C) for 30 minutes, or until conversion is complete. Recirculate until the runnings are free of particles, then run off into the kettle atop the first-wort hops. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 40 minutes. After the boil, do a whirlpool step: Cool the wort to 160–165°F (71–74°C), recirculate or stir to create a vortex, and add the whirlpool hops; steep for 20 minutes. Chill the wort to 67°F (19°C), aerate, and pitch the yeast. Ferment at 67°F (19°C). Once the beer is more than 50 percent attenuated (i.e., below 1.038), raise the temperature to about 70°F (21°C) until fermentation is complete. Once the beer has passed a VDK test (see “Hunting for Diacetyl,” beerandbrewing.com), lower the temperature to 60°F (16°C), optionally harvest the yeast, and add the dry hops. After 3–4 days, crash, package, and carbonate to about 2.4 volumes of CO2.

BREWER’S NOTES
Acidulated malt: We use acidulated malt for mash pH, but you can optionally pivot its share of the grist to pilsner and use your own preferred way to hit a mash pH of 5.15–5.25.

Author:

JFCoppola

Boil Size: 6.39 Gallons

Boil Time: 30

Boil Gravity: 1.051

Efficiency: 74

Mash Thickness: 1.46

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 85 ° F

Priming Method: sucrose

Priming Amount: 4.3 oz

Creation Date: 3/20/2023 8:41 PM

Notes: Add Honey during the whirlpool.
Hop dip last 1.5 oz of Amarillo at 185 degrees.

Add a bittering charge at the hbeginning of the boil.

.5 oz of warrior.

Author:

Vikingbrur

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 78

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: 4/11/2022 11:16 PM

Notes: Wash, sanitize, de pit peaches. Slice and add to secondary for 7 days. Pull sample and adjust/ add more as needed.

wort PH pre primary 5.57
wort PH post primary - 4.20

Final PH of 4.2 is perfect tartness to sweetness from peaches.

Final gravity at cold crash 1.005. Peaches added a bit of extra sugar and restarted fermentation.

ABV approx 6.83

Author:

Jamie S

Boil Size: 29.43 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 34 ° C

Priming Method: co2

Priming Amount: 1.64 bar

Creation Date: 3/7/2022 11:11 AM

Notes:

Author:

Løky

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 75

Mash Thickness: 2.5

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: 11/23/2021 5:57 PM

Notes:

Author:

Todd Cogswell

Boil Size: 11.8 Gallons

Boil Time: 70

Boil Gravity: 1.055

Efficiency: 73

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/16/2021 10:15 PM

Notes: This hazy double IPA was formulated to showcase the tropical and juicy aromas from BSG Hops’ Zamba™ blend and the minty and green-apple aroma notes from German Polaris hops. The grist is typical for the style, with a little boost from sucrose to increase wort gravity without adding non-fermentables or additional malt flavor. The hopping schedule and yeast strain are intended to set the stage for aroma retention and biotransformation while keeping hop bitterness in check.

Recipe creator Ashton Lewis says, “The name is also a bit odd and was inspired by the recent Great Conjunction and the use of North Star Pils ™ malt and Polaris (a.k.a. the North Star) hops.”

Ingredients:
MALTS & ADJUNCTS
6.5 lb. (2.95 kg) Rahr North Star Pils ™ Malt
3.25 lb. (1.47 kg) Rahr Red Wheat Malt
1.5 lb. (680 g) flaked oats
6 oz. (170 g) Weyermann® Acidulated Malt
1 lb. (454 g) sucrose @ 60 min
HOPS
0.5 oz. (14 g) Polaris, 20% a.a. @ 60 min (10 AAU)
0.5 oz. (14 g) Zamba™, 10% a.a. @ 60 min (5 AAU)
1 oz. (28 g) Polaris, 20% a.a., whirlpool/steep at 158˚F (70˚C) (20 AAU)
1 oz. (28 g) Zamba™, 10% a.a., whirlpool/steep at 158˚F (70˚C) (10 AAU)
1.5 oz. (42 g) Polaris, 20% a.a., dry hop at day 2 (30 AAU)
1.5 oz. (42 g) Zamba™, 10% a.a., dry hop at day 2 (15 AAU)
1.5 oz. (42 g) Polaris, 20% a.a., dry hop at day 4 (30 AAU)
1.5 oz. (42 g) Zamba™, 10% a.a., dry hop at day 4 (15 AAU)
YEAST
Fermentis SafAle K-97, Omega OYL-044 Kolsch II, or Lallemand LalBrew Köln yeast.
ADDITIONAL ITEMS
1 cup (190 g) corn sugar (if priming in bottles)
Specifications:
Original Gravity: 1.064 (15.7°P)

Final Gravity: 1.012 (3.1°P)

ABV: 7%

IBU: 35

Directions:
This recipe uses reverse osmosis (RO) water. Add 2 tsp. calcium chloride, ½ tsp. calcium sulfate (gypsum), and ¼ tsp. sodium chloride (non-iodized) to the mash water before mashing-in. Note that acidulated malt is included in the grist bill; mash pH following mashing-in should be about 5.4.

Mash the malts at 154°F (68°C) for 60 minutes. Start recirculating wort. Sparge slowly and collect 6.5 gallons (24.5 L) of wort. Heat to boiling and boil the wort 70 minutes, adding hops at the times indicated in the recipe. Adjust original gravity post-boil with RO water as required.

Chill the wort to 158°F (70°C), add third kettle hop addition, let steep for 10 minutes, and continue cooling wort to approximately 68˚F (20˚C). Pitch yeast, and ferment between 60 ˚F and 68˚F (15.5–20˚C) until complete.

Dry hops should be added on day 2 and day 4 of fermentation. If using hop bags for dry hopping, remove bags on day 7; if not, rack to secondary fermenter or keg equipped with spunding valve. Complete fermentation and any hop creep following dry hopping should be finished by about day 21.

Prime and bottle condition, or serve from keg if naturally conditioned during aging.

PARTIAL-MASH VERSION
4.4 lb. (2 kg) Briess Light Pilsen Dried Malt Extract
3.25 lb. (1.47 kg) Rahr Red Wheat Malt
1.5 lb. (680 g) flaked oats
1.25 lb. (567 g) sucrose @ 60 min
Perform a mini-mash with the wheat malt and flaked oats at 154°F (68°C) for 45 minutes. The steep method is suggested using a grain bag and 1.5 gallons (5.7 liters) steep water. Remove the grain bag from the steep after 45 minutes, gently pour hot water over the steep bag to improve yield, add dried malt extract, and adjust kettle volume to 6.5 gallons (25 liters). Bring to a boil and follow the remaining recipe as above.

Author:

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 75

Mash Thickness: 1.5

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: 6/19/2019 3:38 PM

Notes:

Author:

jaycrozier

Boil Size: 6.85 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: 1.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/25/2019 11:15 PM

Notes:

Author:

Boil Size: 19 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 75

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/25/2018 3:41 PM

Notes:

Author:

hertzbier

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 64

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 51 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/29/2014 10:46 PM

Notes: 4 week fermentation at 55F. Diacetyl rest at 68 for 10 days. Transfer to secondary, lager at 32F for 3 weeks.

Author:

Mark D Pirate

Boil Size: 35 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 78

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/7/2018 9:58 PM

Notes:

Author:

AleWifeInc.

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/29/2017 4:31 AM

Notes:

Author:

Mitchj01

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 14.9

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/28/2017 2:08 AM

Notes:

Author:

stigits

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/27/2017 10:04 AM

Notes: Hersbrucker vs Mittelfruh = 2.8 vs 2.7 alfa. Legg til ett gram ekstra så er du der.

Denne IPA-en er ment som en IPA i tradisjonen til Sierra Nevada. Der vi bruker den rene, litt krydrede og nesten litt edle aromaen og smaken av Magnum sammen med den litt gressete og behagelige Hersbrucker for å gi denne IPA-en et spesielt, men godt bakteppe.

Den humlen som virkelig skinner i denne IPA-en er Citra. Denne gir intens fruktighet fra tropisk frukt som virkelig skinner sammen med bakgrunnshumlen i Torpedo Evolution.

Denne ølla inneholder ikke karamellmalt og er bitrere enn originalen, for å gi et tørrere preg og en mer In-Your-Face smaksopplevelse. En IPA vi kan anbefale til alle menn og kvinner med hår på brøstet.

Denne har ikke anna enn sjela til felles med øl, med navn som ligner, men gud hvor god den er.

Author:

Lea Gardsbryggeri

Boil Size: 50 Litres

Boil Time: 90

Boil Gravity: 1.074

Efficiency: 86

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/4/2016 1:18 PM

Notes: Brygga06.09.16
Krydder kokes i humlepose siste 10min
40 g sjokoladenibs i humlepose dag 7
2 poser gjær
FG 1022
Vol: 6,9
Batch 23
Gang 1

Author:

Pumpernickelskunk

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 60

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 2/26/2016 8:20 PM

Notes:

Author:

wilbert

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/5/2015 4:47 PM

Notes:

Author:

Alchoiniere

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

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: 1/25/2015 1:38 PM

Notes:

Author:

SchuBrew

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 60

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: 1/8/2015 1:07 AM

Notes: