Homebrew Beer Recipes | Page 3248 | Browse 325,000+ at Brewer's Friend

Author:

ssbsts

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/13/2020 8:06 PM

Notes:

Author:

The Keg

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 72

Mash Thickness: 3.65

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: 8/8/2024 7:44 AM

Notes:

Author:

Coach Harrison’s Home Brews

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 4.5 oz

Creation Date: 7/5/2022 3:21 PM

Notes:

Author:

Tapir Brew

Boil Size: 2700 Litres

Boil Time: 60

Boil Gravity: 1.081

Efficiency: 70

Mash Thickness: 3.14

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/1/2022 11:38 AM

Notes:

Author:

Piccolo Collettivo Pirata

Boil Size: 22.55 Litres

Boil Time: 90

Boil Gravity: 1.074

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 56.3 g

Creation Date: 9/20/2021 2:17 PM

Notes:

Author:

mdandher@gmail.com

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.137

Efficiency: 58

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 5 oz

Creation Date: 8/2/2021 8:40 PM

Notes:

Author:

JbGuas

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 71 ° F

Priming Method: dextrose

Priming Amount: 5

Creation Date: 6/13/2021 3:40 AM

Notes:

Author:

Todd Cogswell

Boil Size: 7.09 Gallons

Boil Time: 45

Boil Gravity: 1.073

Efficiency: 64

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/19/2020 2:10 AM

Notes: After Sparge….raise temp and boil wort for 10 min...turn off burner chill to 95F and add the Lactic Acid to a ph of 4.5...Add the Mango Goodbelly drink, purge with C02, cover with cellophane and wrap in a blanket...maintain at 95F for 24 hrs.....then test for PH...target is 3.3 - 3.5, boil recommended time then at flameout add the Coriander, Salt and chill to 65F

Intel on Founders Mas Agave:
OG: 1.095
FG: 1.017
PH: 3.47
TDS: 2600 ppm

Author:

Swaddleduck

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 75

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: 2/29/2020 9:58 PM

Notes:

Author:

Taranis

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/11/2015 9:25 PM

Notes:

Author:

E Kostelak

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.176

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 12/31/2019 3:01 PM

Notes:

Author:

Beerjazzboi

Boil Size: 4.5 Gallons

Boil Time: 120

Boil Gravity: 1.067

Efficiency: 70

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: 3/23/2019 11:56 PM

Notes:

Author:

LeiQ

Boil Size: 35 Litres

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 71

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/4/2019 8:13 AM

Notes: Meski vee kogus 25 L (reaalselt veidi vähem, Luigas pani pumba tööle :D)
Keetmisesse läks ca 31,5 L, enne keetu Preboil Gravity 1,079.
Keetsime kokku 10+60 minutit, et saada 1.099 OG.
Lõpuks OG =

og -1080
FG - 1023

Author:

JZ1018

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.09

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/1/2018 2:36 AM

Notes: Brown sugar is actually butterscotch sauce.

Author:

utahpete

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/6/2017 1:41 PM

Notes: 12/03/17
Steeped grain and Cascade hops to 170 .F

12/17/17
Added Dry Hops

12/27/17 Racked to Keg ( Approx 4.5 Gal), Force carb.

Author:

Vehagn

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/30/2017 9:51 PM

Notes: Add grapefruit zest and peel 24 hrs before bottling.

Author:

Foxtail Brewery

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/15/2017 1:17 PM

Notes: Brew Instructions below

FIRST BREW
Had bad efficiency - attempted a stove-top mash, regularly had the water temperature go over 180 degrees. Ended up with about a 28% efficiency (Starting OG of 1.044).

The taste of the beer itself was fantastic, though. The head was amazing, with a great retention.

Add Flaked Grain with the orange peel and coriander seed
Add 2lb Honey during final 10minutes

SECOND BREW
02/03/19
Started second brew. Lost about 1lb of crushed grain in transport from my local homebrew store, and used 3lb honey instead of 2lb. OG read at 1.067 after temperature correction. I also changed the type to a Bier de Garde to closer match the style to the beer. Though I believe it would technically be a belgian doppelbock, I'm not quite sure if that exists. For now I'll call it a Belgian Specialty. I also didn't realize you're not supposed to boil the flake, so I changed those late additions to be used with the mash.

60 min boil

COLLECT THE STRIKE WATER.

You will need 1.3 quarts of water for
every pound of grain to be mashed.

HEAT THE STRIKE WATER TO 175° F.

Pour the heated water into the mash tun. Slowly add the grist (crushed grain) to the water in the mash tun. If you are using flake, be sure to add some rice hulls for proper drainage, or to steep the flaked grains, as they will cause the mash to become mushy and clog filtration. Stir well to prevent clumping. The temperature should stabilize at 154° F. Hot or cold water can be added to correct the temperature, but a 5° variation is fine. DO NOT EXCEED 168° F DURING THIS STEP, or you may destroy the enzymes needed for starch conversion.

REST AT THIS TEMPERATURE FOR 60 MINUTES.
During this saccharification rest, malt enzymes convert the grain’s starch into to fermentable sugars.

WHILE THE MASH IS RESTING, COLLECT SPARGE WATER.

You will need 1/2 gallon of sparge water per pound of dry grist in the recipe. Heat the sparge water to 175° F.

MASH-OUT BY RAISING THE TEMPERATURE TO 168-170° F.

Add very hot (200° F) water to the mash, stirring constantly. Do not allow the mash temperature to exceed 170° F as hot temperatures can leach harsh tasting tannins from the grain.
REST AT THIS TEMPERATURE FOR 5-15 MINUTES.

- NOTE - The main benefit of mashing-out is to raise the temperature of the mash in preparation for sparging, or the rinsing of sugars out of the mash. If the temperature of the mash gets too cold, the sugars will gum up making it exceedingly difficult for water to flow through the grain bed. Mashing-out also destroys the enzymes in the mash, preventing any additional starch conversion.

Move water to the sparge water tank and continue with the procedure for sparging given below.

RECIRCULATE!

The initial runoff from the lauter tun is cloudy and filled with draff - small solid grain particles. The runoff should be clarified by recirculating the runoff through the grain in the lauter tun. To recirculate, open the valve on the lauter tun slightly and collect the runoff in an intermediate vessel(s) – two 1 quart measuring cups or pitchers work well. Fill one vessel and pour it gently down the side of the lauter tun. While you are pouring the wort back into the lauter tun fill the other vessel. Switch back and forth, filling and dumping, until the wort appears clear. At this point the wort can be drained into the boiling kettle. Make sure you keep the grain bed wet during the recirculation. Usually, after 5-15 minutes of recirculation, clarity
improves dramatically.

SPARGING.

Open the valve on the sparge water tank to gently disperse
the 170° F sparge water over the top of the grain bed. As in recirculating, do not allow the grain bed to go dry until sparging is complete. Avoid sparge water temperatures in excess of 175° F, as this promotes the extraction of tannins from the grain and leads to a harsh, astringent flavor in the finished beer. Stop sparging once you have collected an adequate amount of wort, or when the runoff reaches your target specific gravity.

MOVE THE KETTLE TO A BURNER.

When the sparge is finished and the wort collected, (it’s very heavy and hot - be careful!) move the kettle and proceed with the boil. Clean the mash/lauter tun and thoroughly rinse it with hot water; store components dry to keep them ready for the next brewing day!

Allow Fermenation. With the yeast I use, which is safbrew WB-06, you only need to sprinkle the dry yeast on the top of the wort. Do your thing, though.

Add in 8 oz honey for carbonation (Heat honey for easy pour)
Bottle, enjoy in 2-3 weeks

Author:

mercurial

Boil Size: 15 Litres

Boil Time: 30

Boil Gravity: 1.06

Efficiency: 65

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: 2/2/2016 7:40 PM

Notes: Recipe based on the following post on homebrewtalk:

http://www.homebrewtalk.com/showthread.php?t=282914

----------------------------------------------

Mash strike water: 73° C
Half-way through the mash it was too cool (63° C) and we switched on the hob to get it up again to 67° C approx.

----------------------------------------------

The whirlpool hops went in at 65° C during cool-down.

OG (the one that went in the fermenter anyway): 1075
OV (original volume in fermentor): 11 L

Author:

137

Boil Size: 260 Litres

Boil Time: 60

Boil Gravity: 1.116

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: 11/7/2021 12:37 PM

Notes:

Author:

Mr pharmacist

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.006

Efficiency: 70

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: 5/17/2016 6:06 PM

Notes: http://www.beersmith.com/Recipes2/recipe_69.htm