Homebrew Beer Recipes | Page 345 | Browse 320,000+ at Brewer's Friend

Author:

Fab Your Own Brew

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 40

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: 4oz

Creation Date: 7/25/2021 2:41 PM

Notes: Add soaked spiral in secondary for 7-14 days.

Author:

bisandcan

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.5

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: 4/12/2018 3:09 PM

Notes:

Author:

The Queenswood Pub

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/13/2015 8:05 PM

Notes: added 2 White Labs of Lacto Brevis WLP672 at primary. Added Us-05 second day of primary. Fermented at 80-85 degrees for 11 days. Cold crashed for 3 days. Racked to bottling bucket. Bottles and used carb tabs. Took one gallon and siphoned it and added Jim Beam Devils Cut 90 proof Whiskey soaked oak chips and added .5 cup of tart cherry juice to 1 gallon fermenter.

Author:

sexybeerboi13

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: N/A

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: 12/12/2015 4:57 PM

Notes:

Author:

mgiron10

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 65

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: Kegging

Priming Amount: N/A

Creation Date: 7/14/2016 9:25 PM

Notes:

Author:

Aloha

Boil Size: 1040 Litres

Boil Time: 90

Boil Gravity: 19.4

Efficiency: 60

Mash Thickness: 2.2

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/11/2016 10:32 AM

Notes:

Author:

MuttBrew

Boil Size: 19 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 80

Mash Thickness: 1.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 51 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/23/2015 10:55 PM

Notes: Mash PH around 5.2, as well as sparge.
Make a huge starter.
Ferment out to FG, raise to 60* for 2 day D rest, then Lager for 3-5 weeks.

Author:

Zaphod Brewblebrox

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 60

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/12/2015 12:10 PM

Notes: Brewed 07.07.15
Roasted pecan nuts in oven for ca 10 mins, right before they scorched.

Mashed in at 70deg C and let sit for 60mins, no heat or water added beyond first infusion.

Collected 25l of wort at ca 1.041.

OG : 1.06

Chilled to 20 deg and pitched yeast including starter.

Fridge set to 18 deg ambient.
Let rise to 20 over 2 days
Keep at 20 for 6-7 days.
Rise to 22 for 20-35 hrs.
Cooled down to 8 deg for 5 days, then racked to secondary.
FG 1.013 -> Abv = ca 6.2%
Added 15g of Summit pellets for dry hopping.
Let rise to 22 deg for next week.
Bottled on the 26th.

Author:

Ninja Bunny

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.114

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 73 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/28/2015 2:51 AM

Notes: The honey used in the fermentable should be orange blossom honey

3 days before bottling prime beer with another dose of yeast

prime with 7/8 cup orange blossom honey boiled in 2 cups of water

Author:

Gustavo Marsan

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 55.5

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2014 2:34 PM

Notes:
Ideal sempre mirar no valor menor pois, no geral, o mosto estará um pouco mais quente.

Protein Rest (Repouso Proteico)........50-55 graus por 15 minutos

Sacarificação Beta.....................60-65 graus por 70 minutos

Mash-Out (Inativação das Enzimas).........78 graus por 10 minutos

1) Aquecer a água da mostura até 55ºC, quando adicionar os maltes, ela cai para 50ºC.

2) Começar a contar o tempo e desligar o fogão no 55 graus. Esperar até completar 15 minutos.

3) Elevar até 62 graus e deixar nesta temperatura por 70 minutos.

4) Enquanto espera, aquecer a água para a lavagem. Ela precisa estar em 79 graus.

5) Após os 70 minutos, elevar a temperatura para 78 graus, para inativação das enzimas.

... Passos pós-fervura

5) Prosseguindo ao término da fervura, iniciei o resfiamento do mosto com os chillers, baixando a temperatura de 100ºC, aproximadamente, para 22ºC, em 40 minutos

6) Procedi em seguida à trasfega do mosto para os galões de fermentação, antes, porém, retirando cerca de 1,5 litros de trub.

7) Entre o enchimento do primeiro e segundo galões, separei uma pequena parte do mosto para medição da Densidade Original (OG).

8) À medida que caía da panela aos galões, iniciava a aeração do mosto.

9) Resfriados e aerados, adicionei os fermentos aos galões, levando-os aos freezers para inicio da fermentação, ambos com temperatura controlada por meio de termostatos, o balde com o fermento Kölsch a 20ºC.

Author:

Steven Holman

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/26/2013 4:29 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/4/2015 8:54 PM

Notes: Dough in 20 qts at 161F

Author:

BrewerJohn

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Dextrose

Priming Amount: 3/4 cup

Creation Date: 1/30/2012 8:30 AM

Notes: 15 min left in the boil add honey.

Author:

Tim Fuller

Boil Size: 25.5 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 62

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/14/2016 12:38 AM

Notes:

Author:

Quique Torres

Boil Size: 7.75 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/19/2016 4:28 PM

Notes: Homebrewers de PR 2016, 1st American IPA

Author:

syates0351

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 75

Mash Thickness: 1.5

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: 10/20/2017 3:29 AM

Notes: Rack to secondary and add 4 oz coffee espresso beans and 4 oz cacao nibs

I haven't brewed this yet, merely working up the recipe to make an attempt. If you brew it, feel free to leave constructive comments. Happy Brewing y'all!

Author:

recreation brewery

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 64

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: 7/22/2012 4:32 AM

Notes: pitched at 49* on 07-28-12, fermented at 52* for 4 days, raised to 54*, 1.018 on morning of 08-03-12 so 85% fermented and begin of diacetyl rest. Tasted perfect, no diacetyl detected and no off flavors.

Author:

Blackmuse

Boil Size: 4.5 Gallons

Boil Time: 30

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/23/2014 1:53 PM

Notes: Buy 2 packs of Danstar Nottingham dry yeast.

Phoenix is said to have Molasses/Chocolate/Spicy characteristics.

Mash in at 2.5 gallons of water.

Sparge with 2 gallons of water warmed to 170 degrees. This should bring the boil water level to something between 4 and 4.5 gallons.

Boil with an open lid again and a nice roiling boil like last time.

** This method worked great! Originally set for 63% conversion 1.051 OG but instead hit 77% conversion and a 1.062 OG! :)

Author:

BenchBrew

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.025

Efficiency: 68

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/14/2017 1:13 AM

Notes: 75 min boil to reduce DMS
No finings to keep the clarity slightly hazy
Start fermentation at 68 and raise to 80 over course of fermentation
Add Champagne yeast if fails to attenuate enough

Winner of Strong Belgian Ale category and third in Best of Show at Winnipeg Brew Bombers Pro/Am Oct 2017 (This yeast rocks, especially with a little aging!)