Homebrew Beer Recipes | Page 346 | Browse 325,000+ at Brewer's Friend

Author:

brewdaddy

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 74 ° F

Priming Method: co2

Priming Amount: 13.75psi

Creation Date: 5/13/2012 2:45 PM

Notes:

Author:

DocD

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 80

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: 7/22/2019 4:45 PM

Notes: This is a "shell" recipe I use as a reminder/copied template for the typical stepped mash profiles used with the Speidel Braumeister and the effect on final product. Also useful for Grainfathers or any other programmable stepped mash system.

DocD

44 (30-52) 0-20 min.
Beta Gluconase - DO NOT SKIP for wheat beers or if many (20%) adjuncts (oats, rye, raw barley, wheat). Beta glucan can otherwise turn wort to jelly. Also, necessary if classic European malts with only moderate modification. If actually trying to use this step to lower pH >>>30 minutes.
-Deactivated at 50C

52 (50-55) 20 min.
Protease - Breaks up large proteins, decreased haze. Smaller proteins good for head and body. Many modern malts have this step completed during the malting, do not skip with very traditional old style malts. However, can also result in the loss of characteristics from modern malts where a specific protein profile is created by the malter for head retention, mouthfeel, etc ...
Peptidase - Produces free amino nitrogen, FAN can help fermentation, too much can produce off flavors. Often deactivated with kilning.
-Deactivated at 66C/72C

58 (55-60) rare step
Limit Dextrinase - For dry dry lagers, this enzyme is one reason for classic two step mashed Lagers. Will breakdown sugars not manageable by Beta and Alpha. Will remove much of the body from Dextrin malts.
-Deactivated at 60C

63 (60-65) 20-40 min.
Beta Amylase - Produces maltose. Long here means highly fermentable sugars, therefore dryer beer. Some malts with dextrin can add body even when long maltose stage is used: Carapils, DextraPils.
Low 60-61C, and long 40 min all fermentable wort resulting in dryer beer.
Higher 65C, and shorter 20 min for full body beers where many non-fermentable sugars remain in the wort.
-Deactivated at 72C

72 (68-72) 35 min.
Alpha Amylase - Produces a variety of sugars, including maltose and some unfermentable sugars.
Low for light all fermentable - 69.
Higher for full body unfermentable - 72 (increasing deactivation of Beta)
-Deactivated at 79C

Mash out 78C no more than 10 min, if sparge, no higher than 78C or risk bitterness from tannin extraction.

SINGLE TEMP WINDOW for my "SMaSTaSH" trials : 64-70
Single Malt @ Single Temp & Single Hop

Copy paste from web in Fahrenheit for non SI folks:
* Phytase (86-126 F) – Lowers the pH of the mash. Lowering the mash pH has a number of benefits, though a Phytase rest is rarely used by modern brewers.
* Debranching (95-112 F) – Helps to increase the solubility of starches resulting in increased extraction for certain malts.
* Beta Glucanese (95-113F) – Breaks down the gummy heavy starches, which can help improve stability and extraction, particularly for mashes high in proteins and adjuncts such as wheat.
* Pepidase (113-131F) – Produces free amino nitrogen, which can aid in fermentation.
* Beta Amylase (131-150F) – Produces maltose, the main sugar fermented in beer.
* Alpha Amylase (154-162F) – Produces a variety of sugars, including maltose and also some unfermentable sugars. Mashing at the higher end of this range produces more unfermentables and therefore more body in the finished beer.

Author:

Professor Zymie

Boil Size: 7.5 Gallons

Boil Time: 15

Boil Gravity: 1.032

Efficiency: 72

Mash Thickness: 1.5

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: 4/1/2017 1:41 PM

Notes: This is an easy recipe to make a solid wort for a Gueuze/Lambic wort. The fun is to brew this every year. The Belgian sour mix from White Labs will do a good job getting the flavors For the style picked. Each home brewers home will create its own "house character". Once you add this to your brewing schedule you will look forward to brewing this beer every year.
A fifteenth minute boil is all you need to sanitize the wort and get some IBU's into the wort. It is the aging the beer that will challenge you!
Maltodextrin will be food for the bugs after the fermentable sugars are gone.

Author:

UniBrau

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/17/2016 1:35 AM

Notes:

Author:

Greg F

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 79

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 54 ° F

Priming Method: Force carbonated

Priming Amount: 15 psi

Creation Date: 11/18/2015 7:26 PM

Notes: Brewed 5/7/16 O.G.-1.054 Racked to secondary 5/21/16 F.G.-1.014
Kegged 6/4/16

Author:

mark.e.ashworth

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/2/2015 5:50 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:

Rocketman2015

Boil Size: 3.5 Gallons

Boil Time: 35

Boil Gravity: 1.074

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/14/2016 12:54 AM

Notes: Target Samuel Adams specs:
HOP VARIETIES: Hallertau Mittelfrueh and Tettnang Tettnanger Noble hops
MALT VARIETIES: Samuel Adams two-row pale malt blend and Caramel 60
YEAST STRAIN: Samuel Adams lager
COLOR: A deep amber to golden, 11 SRM
ALC. BY VOL/WT: 4.9% ABV - 3.8% ABW
IBUs 30
CAL PER SERVING 175

Author:

BostonMunson

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/18/2016 5:49 PM

Notes:

Author:

Snikanes

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: N/A

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: 10/14/2016 5:09 PM

Notes:

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:

Ibasterd

Boil Size: 3.8 Gallons

Boil Time: 90

Boil Gravity: 1.032

Efficiency: 66

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: 8/27/2014 2:34 AM

Notes: Brewed on 9-15-14. No OG or FG taken.
Bottled on 10-6-14.

Dry hopped .7 oz of belma pellet, and 1.1oz of Citra whole leaf on 9-29-14.

Author:

StuBrew

Boil Size: 29.3 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 8/3/2012 9:13 AM

Notes:

Author:

rknodel

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/19/2014 3:31 PM

Notes:

Author:

llvtt

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.4

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: 9/7/2016 11:39 PM

Notes:

Author:

Mike Sterback

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/13/2016 7:46 PM

Notes:

Author:

jakesnake2384

Boil Size: 3 Gallons

Boil Time: N/A

Boil Gravity: 1.133

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: 8/18/2015 2:02 AM

Notes: Heated up 1/2 gallon of cider to 130. Added in all the honey and put in carboy with the rest of the cider. Waited until that reached 80 degrees and pitched in 1 packet rehydrated Lalvin 71-b, 1/4 tsp fermaid k, 1/4 tsp go-ferm. Adding 1/4 tsp each of these at 24 hrs, 48 hrs, 72 hrs after degassing by swirling the carboy and stirring gently with a fork.

Author:

handr.thomas@btinternet.com

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/28/2016 8:56 PM

Notes:

Author:

peterj

Boil Size: 3 Gallons

Boil Time: 45

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Corn Sugar

Priming Amount: 0.75 oz

Creation Date: 2/22/2012 2:43 PM

Notes: Actual OG: 1.038 @ 69*F
SG on day 7: 1.011
Primary 2 weeks, bottle condition 3 weeks
Very easy to make and very good session beer. Malty with a balanced bitterness. May add aromatic malt next time and use cascade for hopping.