Homebrew Beer Recipes | Page 3350 | Browse 325,000+ at Brewer's Friend

Author:

Megary

Boil Size: 4.3 Gallons

Boil Time: 80

Boil Gravity: 1.079

Efficiency: 68

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: 5/7/2024 7:05 PM

Notes: From Ron Pattinson, Shut Up About Barclay Perkins blog.
Book: Scotland!

Author:

Keith0807

Boil Size: 25.68 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 65

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: 7/14/2022 9:12 AM

Notes:

Author:

AXW123

Boil Size: 11 Litres

Boil Time: 30

Boil Gravity: 1.037

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 7/6/2019 9:37 AM

Notes:

Author:

Myndflyte

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 75

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: 8/28/2018 7:36 PM

Notes: https://byo.com/recipe/hopfenstark-saison-station-16-clone/?utm_source=Brew+Your+Own+-+Live&utm_campaign=8a69d26c91-Newsletter_29_Inactive&utm_medium=email&utm_term=0_b55e7c72d8-8a69d26c91-64909539&mc_cid=8a69d26c91&mc_eid=e116456bec

This is a single infusion mash. Mash the grains and rice hulls at 151 °F (66 °C) to develop a balanced mouthfeel and light body. Collect 6.5 gallons (25 L) of wort in the kettle and boil the wort for 90 minutes, adding the first hop addition 30 minutes after the beginning of the boil. With 10 minutes remaining in the boil, add the final hop addition. Chill the wort to 73 °F (23 °C) and aerate well. Pitch the yeast and fermentation should commence within 24–48 hours. Let the fermentation temperature rise up to about 79 °F (26 °C) over the course of the week and hold at a warmer temperature until fermentation is complete. After primary fermentation, let the beer condition one to two weeks before you bottle or keg. Carbonate to 2.5–3 volumes of CO2.

Chill wort to 73, pitch yeast and let free rise.

Priceless BIAB: 5,10.69,1.9,0,90,151,70,168.1,0.00,0.07,.040,1.1,9,13.75,0,0.5,0,95,imperial,2.77,Saison,Saison,1.059,3-21,36,100,0.00,1.000,1.000

Author:

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/24/2018 6:51 AM

Notes:

Author:

Brewmasterjohn

Boil Size: 7.1 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 63 ° F

Priming Method: co2

Priming Amount: 22.94 psi

Creation Date: 11/15/2023 3:15 PM

Notes: Can substitute Imperial B45 Gnome for T-58

Optional Mash Schedule
Two step Hochkurz
145f - 30 mins
158f - 30 mins
170f - 30 mins (mash out)

Author:

sg brix

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/5/2023 12:35 PM

Notes: Whirlpool first lemon/orange addition.

Author:

Boil Size: 20.5 Litres

Boil Time: 30

Boil Gravity: 1.038

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/25/2021 3:59 PM

Notes:

Author:

J-Ho

Boil Size: 1.85 Gallons

Boil Time: 20

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/23/2019 12:39 AM

Notes: A really nice lager. Could probably go even a bit higher on the melanoidin. Seems more like a Munich lager than a classic festbier.

Author:

ServaesaPorFavor

Boil Size: 94.5 Gallons

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 75

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: 5/10/2019 5:20 PM

Notes: American Ale Yeast8

Author:

olivier.abz

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 25 ° C

Priming Method: dissolved brewing sugar mixed prior to bottling

Priming Amount: 80g

Creation Date: 7/19/2014 12:05 PM

Notes: Measured OG: 1.040
Measured FG: 1.015
Est. ABV: 3.28%

Author:

JGrimm

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/1/2018 5:52 PM

Notes: This recipe is a modified version of the Siddharta of Suburbia Saison, which I found on this website. This wort was made on an electric stove with a the assistance of a beer bag that is 24 x 26 and hop socks for my hops and flavoring. This is my third time brewing beer and my first attempt at all grain brewing.

For my grains, I used 12 pounds of Rahr Standard 2 Row Harrington, 1 pound of Rahr White Wheat, 2 pounds of Weyermann Light Munich Malt, and a half pound of Chateau Carablond/Pils.

For my hops, I used two ounces of Columbus hop pellets and one ounce of German Hallertau Blanc hop pellets. I also used one ounce of dried sweet orange peels.

The yeast is Wyeast French Saison. The package for the yeast was activated prior to adding filtered water to the kettles.

I placed 5.5 gallons of filtered water into my brew kettle, which has a 7 gallon capacity. I then placed an additional 3 gallons of filtered water into a separate pot for sparge water. I have the sparge water heated to 165-170 for later use.

I had the temperature of my water for the mash reach 165-170 degrees and I turned the heat off. I then added my bag, securing it to the sides, then slowly added grain, stirring along the way until it was filled with all of my grain. After I thoroughly mixed my grains to insure all of them were saturated, I began to pour wort from the ball valve on my kettle into a large measuring cup. I would take the wort and begin pouring over the top of the grains. I did this until the wort reached a temperature of 152 degrees. I then covered the wort, maintaining this temperature for over an hour. Numerous times during this mash process, I would stir the grains, then pour wort over the grains. I kept my kettle on the stove and would use it to help keep my temperature maintained between 150 to 152 degrees.

Once 60 minutes had passed on my mash time, I suspended the grain bag over the kettle, letting the grains drain. I then took my sparge water that was around 165 to 170 degrees, and began to poor it over the grains. This was done slowly until I reached 6 gallons of wort in the kettle.

Next, I began the boil. I would stir often and once the boil was going for around 2 to 5 minutes, I added a half ounce of Columbus to the kettle. This boiled for 60 minutes. At ten minutes until the completion of my boil, I added an additional half ounce of Columbus and one ounce of sweet orange peel. I also added yeast nutrients.

At the completion of the boil. I took the kettle off of the heating element, removed the previous hops and seasoning, and added the one ounce of German Hallertau Blanc hop pellets. These hops sat in the wort for 30 minutes, and stayed in the wort until it had reached a temperature of 65 degrees. I removed the hops and transferred my wort to fermentation bucket, have the wort fall into the bucket from roughly 1 to 2 feet. After everything was transferred to my bucket, I used a stirring attachment on my drill and stirred the wort for around 5 minutes.

Following this, the yeast was pitched and its now being stored in a basement at 65 degrees. This recipe will be updated upon the completion of fermentation.

Author:

cenk2

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

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: 5/25/2017 7:21 PM

Notes:

Author:

Simon PK Smith

Boil Size: 9 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2017 3:23 PM

Notes: 2 weeks primary at 8-12 C
2 days at 15C for diacetyl rest
Rack, and Lager near 0 Celsius for 30 days

Author:

HughB

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.035

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: 11/1/2015 3:12 PM

Notes:

Author:

DAS

Boil Size: 6.1 Gallons

Boil Time: 75

Boil Gravity: 1.056

Efficiency: 82

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/4/2015 11:12 PM

Notes:

Author:

DAS

Boil Size: 6.35 Gallons

Boil Time: 75

Boil Gravity: 1.045

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/31/2015 1:55 AM

Notes: October 30, 2015

-1.061 (15 Brix)
-Yeast: 20g S-04 (rehydrated in 250ml water) at 1AM at approx 62F (17C)
-Fermenter set at 60F (15C)

-A combination of better-than-usual efficiency and more boil-off than expected lead to a substantial jump in SG. I considered adding water to bring it to 5.25 gallons, but decided against it. 1.061 isn't bad for the style.

-Visible signs of fermentation and airlock activity within 6 hours.

-Small krausen developing at 16+ hours. Very steady airlock activity. Airlock smells of whole grain bread and dark fruit (dark cherries, plums).

-Full krausen, extremely vigorous fermentation at 36 hours. Airlock still smells of dark fruit and bread, but spicy hop aromas are more evident than before.

-Airlock activity slowing down, krausen beginning to fall at approx 54 hours. Temp has been constant between 59-61F.

-November 2: Krausen fallen before 72 hour mark. Airlock still active, but minimal. Temp raised to approx 64F (17.6C) to encourage yeast to finish up before dropping out.

November 5: Temp raised to 68-70 (approx 20.8C) to encourage full attenuation and diacetyl rest. Increased airlock activity a few hours after temp increase.

November 8: Reduced temp to approx 64F (18C) after diacetyl rest. Airlock activity is minimal, but still around 3 bubbles/min. Krausen has long since fallen, but beer has not yet dropped fully clear.

November 14: F.G. 1.016 - 5.89% alcohol. Crystal clear. Smells and tastes great. Plenty of body, with just enough bitterness to balance it out at the finish. Spicy Fuggle hop character. Very little, if any, S-04 "bubblegum" character - although the beer does have a pleasant, stone fruit-like, English character. Solid malt backbone although it is distinctly less bready, and overall less complex, than WY1968. Will allow to sit in primary for another week or so before adding gelatin and bottling.

-November 24: Bottled 4 gallons with 2oz. table sugar for approx 2 volumes of carbonation. Beer tastes good. Nice body, balancing bitternes - but with a distinct 'candy' character that I can only think is a product of S-04 or green beer character. Hoping it fades with time and bottle conditioning. Crystal clear. As aforementioned, much less complex and bready than WY1968.

December 17: I tasted one of these today only to find that the beautiful malt and hop flavor is masked by my most-dreaded of all off-flavors: plasticy phenols. It's not undrinkable, however, and I will wait it out and hope that it dissipates (or perhaps it was only that one bottle?) but needless to say I'm disappointed with this beer. Did I stress the yeast somehow? Regardless, and even though it may not be an issue with the yeast, I will never use Safale S-04 again. Some people love that yeast but I've never made a beer with it that I really like.

December 18: Drank another one tonight. Same thing - plasticy phenols masking malt and hop character. It's not unpleasant enough to dump, so I'll be drinking these off as quickly as possible to make room for new beer. Very frustrating.

Author:

MacDaddyMike

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/7/2015 2:45 PM

Notes:

Author:

Boil Size: 3.75 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/27/2015 7:37 AM

Notes: Tropical Fruit Bomb

Author:

Fitzy

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.044

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: 5/21/2015 10:37 PM

Notes: http://beersmithrecipes.com/viewrecipe/612102/rye-ale