Homebrew Beer Recipes | Page 351 | Browse 320,000+ at Brewer's Friend

Author:

cohkane

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.033

Efficiency: 75

Mash Thickness: 1.5

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: 11/12/2017 11:45 PM

Notes:

Author:

gavjof

Boil Size: 27 Litres

Boil Time: 70

Boil Gravity: 1.051

Efficiency: 88

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/27/2016 4:34 PM

Notes:

Author:

BJA

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/18/2013 5:13 AM

Notes: Late addition refers to the fact that the hops, apart from the first wort addition, are boiled separately from the wort to improve extraction. Wort and hop tea are then combined after the hop boil

Author:

Dörst Bryggeri

Boil Size: 21.9 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 65

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: 10.1 g

Creation Date: 8/28/2023 8:49 AM

Notes:

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:

MJWD

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/13/2017 3:28 AM

Notes:

Author:

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 60

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/29/2015 2:25 PM

Notes:

Author:

Samwhois75

Boil Size: 4 Gallons

Boil Time: 15

Boil Gravity: 1.063

Efficiency: 75

Mash Thickness: 1.5

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: 11/14/2016 4:47 AM

Notes: Steep 3oz. Sweet orange peel x10minutes.
15gr US05 yeast

Author:

grv

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/23/2013 12:04 AM

Notes:

Author:

steinmb

Boil Size: 13.8 Litres

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 64

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/15/2014 12:19 PM

Notes: The WLP300 generate quite a lot of banana flavor if you do not watch the fermenting temperature. This yeast fermentation is pretty wild and so if you only measure the room temperature when you ferment, try at least to keep the room temperature down to about 15ºC when it peaks out. Go ahead and increase it to 17 after about 4-5 days allowing the beer to dry out.

Author:

Brian Conn

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 80

Mash Thickness: 1.25

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: 4/27/2020 2:08 PM

Notes:

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:

Console Craft Brewing

Boil Size: 1 Gallons

Boil Time: N/A

Boil Gravity: 1.124

Efficiency: 75

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: 12/15/2023 9:09 AM

Notes: No Boil. Add Honey, Brewed Black Tea, Apple Juice, and Raisins to fermenter until Honey is completely dissolved. Add yeast nutrient and yeast and let sit for 2 weeks or until fermentation is complete. Cold crash and rack mead into a secondary container and then add 1-2 cinnamon sticks and apple juice to back sweeten. Keep cold so fermentation does not start again. Bottle the mead and pasteurize at 150 degrees F for 10 minutes or keep refrigerated.

Author:

ZPalen

Boil Size: 7.25 Gallons

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/13/2015 3:16 PM

Notes:

Author:

EvillePoke

Boil Size: 1.4 Gallons

Boil Time: 30

Boil Gravity: 1.039

Efficiency: 74

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: 5/6/2015 8:15 PM

Notes:

Author:

Cali Duck

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

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: 4/6/2016 11:30 PM

Notes: Award winning recipe in the 2016 California State Fair Home Brew Competition Category 18: Pale American Ale (29 entries) - 2nd Place

http://www.castatefair.org/wp-content/uploads/2015/04/2016-Homebrew-Results.pdf

Author:

bradnichols

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 60

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: 11/28/2015 8:12 PM

Notes: recipe and technique from this article:
http://beerandwinejournal.com/sour-wort-berliner/

Author:

hectorz

Boil Size: 19.83 Litres

Boil Time: 105

Boil Gravity: 1.034

Efficiency: 86

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: 2.6g/33cl

Creation Date: 6/26/2018 2:00 AM

Notes: MASH
--------
0.0) Mash in Wheat at 40ºC
0.1) Slowly raise to 68ºC
0.2) Add the rest of the grain
0.3) Follow mash instructions

KETTLE SOUR:
-------------------
1) Boil 15' with chiller -> sanitize
2) PH down to 4.5-5 (7.5ml 88% Lactic Acid) -> avoid uncontrolled infection
3) Kettle sour 12-18h @35ºC until ph ~3.8
-> 10 billion cells/10L batch (1g Lallelamand WILDBREW SOUR PITCH)

FERMENTATION:
----------------------
1) Pitch yeast + dregs + (pre-boiled) oak chips at 20ºC
2) Raise 1ºC/day to 22ºC
3) Keep it at 22ºC for 1 week
4) Raise 1ºC / day to 24ºC
5) Keep it at 24ºC until 8th week.
6) Bring back to 21ºC and bottle.
7) Condition for at least 2 months

Author:

HG Brewing

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.095

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 11/26/2013 3:47 PM

Notes: Follow basic partial mash brewing guidelines.
Add 1 tsp. gelatin 3 days before bottling to clarify beer. (see gelatin techniques on google).
Bottle at 2.4 volumes
Condition 3-4 weeks
Enjoy

Author:

Sustainable Alcoholic

Boil Size: 4 Litres

Boil Time: 30

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Dextrose Solution

Priming Amount: 180g / 120ml

Creation Date: 2/8/2012 12:49 AM

Notes: A Zymurgy magazine (American Homebrewers Association) American Pale Ale recipe as recommended for "your first brew". I added the dry hop. This recipe has too much priming, if you do it yourself, use less.