Homebrew Beer Recipes | Page 3636 | Browse 320,000+ at Brewer's Friend

Author:

CraftBeerBanter

Boil Size: 800 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 75

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: 8/29/2018 7:31 AM

Notes:

Author:

Genus Brewing

Boil Size: 69.36 Gallons

Boil Time: 40

Boil Gravity: 1.063

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/1/2023 7:20 PM

Notes: Make tincture with spices

Author:

ILFCB

Boil Size: 93 Gallons

Boil Time: 60

Boil Gravity: 18.5

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/28/2022 4:05 PM

Notes:

Author:

Ronan Murphy - VKNG Brau

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: 3

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: 6/1/2021 1:57 PM

Notes: Dry Hop is for 7 days of hopping.

No Protafloc as I want to maintain the 'cloudiness' of the beer.

Ferment @ 20C

Author:

Mat23

Boil Size: 14 Litres

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 6.3 g

Creation Date: 5/18/2021 9:46 AM

Notes:

Author:

Boil Size: 5.75 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 3.5 oz

Creation Date: 4/8/2020 6:41 PM

Notes: OG 1.063. A bit low. Brewhouse efficiency must be closer to 60-65%. Utilized 70 % on this brew. Typically 60% (?) seems most accurate.

Wyeast pack didn't puff up as anticipated. Had a slight smell. Pitched at ~66F. Brewed on 2/12/25.

Author:

DeBlauweUi

Boil Size: 18 Litres

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 80.3 g

Creation Date: 3/12/2020 6:47 PM

Notes: Belgian IPA with a lot of whirlpool hops. Let's do warrior and calypso, see what happens.

MJ41 ferments incredibly dry (diastaticus), so the brett has little to eat. Start the ferment on the cooler side, as MJ41 is very belgiany. Ramp up the temperature to 25 degrees to ensure complete attenuation quickly. Pitch some brett from the get-go and see what it does. Don't dry hop it as it would probably be a waste.

Boiled for 90 minutes. Pitched MJ41 and dregs from a bottle of Orval.

After 10 days in bottle:
Brett coming through a lot, very nice. Really hoppy and a nice thick body from the rye. Not bitter at all. Taste of pear, bitter orange peel and brett funk. Really thick body with great lacing considering the recipe. Carbonation is pretty low, will be higher after a month or 3 of aging. Very nice already, although more belgian blond than Saison.

After a few months:
This is awesome. Brett is coming through very nicely. Tastes like hay smells. Some barnyard, Funky. The hops are not overpowering. Malt is balanced. Rye makes it just viscous enough so it's not too dry. I might make this again exactly like it's now. Orange peel taste is mostly gone, but a strong pear and barnyard taste is coming through.

The bitterness is very special, it's sticking on the palate for a long time. Is this the Co-humulone from the calypso? If so will definitely use it again. I like the pear/citrus taste, very refreshing. Hops don't clash with the brett. Turns out more like a hybrid between IPA / orval and belgian blonde. Bart Jan called it a tropical Orval. Highly carbonated now, has a brilliant foam. Make sure there is little sediment in the bottle or the WILL be gushers.

Author:

Boil Size: 26 Litres

Boil Time: 60

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: 1/21/2019 6:25 PM

Notes:

Author:

Sprintbrygg

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 75

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: 10/23/2018 5:58 PM

Notes:

Author:

Eric Fait

Boil Size: 6 Gallons

Boil Time: 30

Boil Gravity: 1.063

Efficiency: 72

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: 9/19/2018 10:22 PM

Notes: Steap grains for 45 mins in 5 gallon @157 degrees. Keep steap over 148 degress

Add cane sugar during whirlpool as to not interfere with hop absorption.

Hops additions- (1 oz hop pellets of each)
15 mins left in boil
Citra

whirlpool flameout
Galaxy

OG 1.059
FG 1.010
6.4 ABV

Whirlpool 180 degrees 20 mins
Citra
Mosiac

Whirlpool 145 degrees 20 mins
Azacca
Galaxy
Citra

Dry hop 2 days full krausen
Mosiac
Citra

Author:

sberryman

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.25

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: 1/30/2015 8:32 PM

Notes:

Author:

Jogo

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/20/2018 9:12 AM

Notes:

Author:

jtsutt

Boil Size: 5.5 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/4/2017 2:25 PM

Notes: from brian st clairs winning helles bock recipe:

http://digitaleditions.walsworthprintgroup.com/publication/index.php?i=139119&m=&l=&p=1&pre=&ver=html5#{"page":64,"issue_id":139119}

shoot for 1.078/1.023

Author:

CDBLoosh

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/25/2017 4:30 PM

Notes:

Author:

Gummi Ben - Norðan 2

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/23/2017 10:59 AM

Notes:

Author:

andete

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

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: 2/9/2017 7:32 PM

Notes: Going for a gluten free beer.

Author:

guga

Boil Size: 65 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/24/2016 5:45 PM

Notes: Aquece a água até 60°C. Jogar o malte.
Proceder como acima.

Antes de iniciar a fervura, verificar o volume e a densidade. Após a fervura, antes do resfriamento, repetir o procedimento. A temperatura do mosto tem de ser de 16°C para inocular a levedura. Se estiver mais quente, bota no fermentador e deixa umas 4h na geladeira pra estabilizar a temperatura.

Fermentar por 7 dias. Se chegar à densidade 1017, baixar pra 0°C por 7 dias para maturar. Se não, deixar mais 2 dias e medir novamente até baixar.

Fazer o dry hopping no 2º dia de maturação. Tirar o dry hopping e jogar a gelatina. Deixar mais 2 dias a 0°C e engarrafar.

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/15/2016 5:51 PM

Notes: Buy gypsum, CaCl, epsom salts. Buy pH meter buffer solution.

Author:

Arctic Brew Doc

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/20/2015 12:56 AM

Notes:

Author:

ereebrewer

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 1.25

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: 4/3/2015 4:39 PM

Notes: