Homebrew Beer Recipes | Page 37 | Browse 320,000+ at Brewer's Friend

Author:

twistr25

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 72

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: 5/22/2013 1:55 PM

Notes: Won 2nd place at a local NC Brew Competition. Scored a 39 from a sanctioned BJCP judge.

Author:

Mazsi

Boil Size: 42 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 72

Mash Thickness: 3.5

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: 10/26/2017 2:22 PM

Notes: élesztő:
Wyeast - London Ale III
WLP Burlington Ale
Yeast Bay Vermont Ale = FM55 Green Hill(beerodalom)

Első hidegkomló adag elsődleges erjedés felénél!

Author:

Martindj1981

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.25

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: 2/20/2015 4:44 PM

Notes:

Author:

Genus Brewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

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: 12/7/2020 11:21 PM

Notes:

Author:

Fuchi_jeg

Boil Size: 11.99 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 51 ° F

Priming Method: co2

Priming Amount: 11.19 psi

Creation Date: 9/23/2020 10:28 AM

Notes:

Author:

THE ONE CERVEJARIA

Boil Size: 60 Litres

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/1/2015 12:27 PM

Notes:

Author:

Mumbles

Boil Size: 28 Litres

Boil Time: 120

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 3.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 26 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/28/2016 6:14 PM

Notes:

Author:

Jens81

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 9 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/12/2016 7:00 PM

Notes:

Author:

jammin

Boil Size: 7.75 Gallons

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 70

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: 5/7/2012 10:43 PM

Notes: WLP002 or S-04 for yeast sub

Author:

Blackmuse

Boil Size: 3 Gallons

Boil Time: 30

Boil Gravity: 1.083

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: corn sugar

Priming Amount: 4 oz

Creation Date: 2/28/2013 12:52 AM

Notes: Would love to do this with pumpkin coffee but for now it may end up being chocolate cappachino coffee.

Author:

Boil Size: 35 Litres

Boil Time: 70

Boil Gravity: 1.05

Efficiency: 80

Mash Thickness: 4

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: 2/29/2016 9:23 PM

Notes:

Author:

JMM

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.091

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/3/2017 2:18 AM

Notes: Trillium DDH Fort point cannot be recreated with extract, but that will not stop me from trying..Columbus for bitters.Replace CITRA hops with Mosaic, Nelson, or your favorite Fruity oil hop.

Thanks to Trillium for providing ingredients and tips on Brew forums! Go buy some from Trillium while you are at it because no matter how close you get it will not be better than what they put out.

INGREDIENTS:
Light DME -> Fermenter's Favorites® Briess Golden Light DME
Package size
Wheat LME -> Maillard Malts® Wheat Malt Extract Syrup
Package size
American - Caramel / Crystal 10L Grain Crushed -> Briess Caramel 10L Malt Grain Crushed
American - Carapils -> Briess Carapils® Malt Grain Crushed

WATER: Currently just use filtered from fridge, but may look into improving this.

DRY HOPS: The guy at Trillium I talked to said they don't put Columbus in the Dry Hop so take it for what its worth. I only put an oz but may try messing with the hopping schedule.

Starter -> 1.5 L with 1/4 teaspoon of Yeast Nutrient, Stir plate and 45 sec Aeration

Steep grains in bag 20 minutes at temp 150-170

Whirlpool hops in Bag

Primary and secondary done in ss brew tech 7 gallon Ss Brew Tech 7 Gallon Chronical Fermenter

Dump TRUB 1 -> day 3 small amount

Dry Hops round 1 days 3-7(In bag with unflavored Floss so I can remove)

Dump TRUB 2 -> day 7

Dry Hops round 2 -> days 8-12(In bag with unflavored Floss so I can remove). May also try second dry hop in keg so I do not have to oxidize beer when opening fermentor.

Dump TRUB 3 -> 12

Let sit 3-7 days before transfer. I currently do not cold crash, but may try in future.

co2 transfer at 2 psi from fermentor to co2 perged keg so beer is not oxidized.

Force Carbonate at 12 psi with Co2 for 5 days( or shake for 7 minutes at 20 PSI then 12 psi for 1-2 days if in rush)

Author:

El Día de la Cerveza

Boil Size: 26 Litres

Boil Time: 70

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/27/2019 2:03 AM

Notes: Si se dispone de la levadura Liquida descrita en la receta, podemos utilizar una levadura seca como la Saphale S-05 y necesitaremos 2 sobres de 11,5 gramos, un total de 23 gramos aprox.

Si utilizamos la levadura líquida comentada en la receta, deberemos utilizar un vial de 100B de células y hacer un starter o bien utilizar 2 viales.

El agua base utilizada es el agua embotellada Agua de Bronchales, que se puede encontrar en el Mercadona. Las sales se añaden a toda el agua, no se por que en la receta aparece como si solo se añadieran en el Mash (tened en cuenta esto) La adición de ácidos es como indica la receta: en el Mash y en el agua de aspersión.

Aquí os dejamos el link donde podéis consultar los cálculos realizados:

https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=LNDTWPX

EL dry hopping aconsejamos hacerlo a 14 grados y en 3 adiciones: 15 gramos en el día 1, en el día 3 se retira la primera carga y se adiciona la segunda carga de 15 gramos, en el día 5 se retira la segunda carga y se adiciona la tercera carga de 15 gramos. El séptimo día retiramos la tercera carga. Si hacemos la adición de Dry hopping con solo una carga, recomendamos añadir los 45 gramos en el día 1 y realizar un Dry hopping de 5 días. Al acabar el dry hopping bajamos la temperatura a 0-1 grados para realizar el periodo de frío durante 1 semana.

Pasado el periodo de frío, recomendamos trasvasar la cerveza a un Corni y carbonatar con CO2 para salvaguardar el punch del lúpulo en dry hopping. Tan pronto este la cerveza carbonatada....se debe empezar a disfrutar lo antes posible y conservar siempre en frío de nevera para no perder las cualidades del lúpulo.

Esperamos que os salga bien, si alguno se anima y la hace puede enviarnos fotos a nuestras redes sociales y las compartiremos.

Salud y buena cerveza!

Author:

lyna

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 89

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/22/2015 9:37 PM

Notes:

Author:

itsTimBro

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: co2

Priming Amount: 32.35 psi

Creation Date: 1/10/2020 3:09 PM

Notes:

Author:

radartaco

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/10/2013 6:49 PM

Notes: Start fermentation at normal temperature and then raise to mid 80's for the second and third days. Return to normal range to finish.

Ramp Mash starting at 112 and moving to 150 without rests.

Author:

geomakinari

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 1.05

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/14/2016 10:56 PM

Notes:

Author:

Samwhois75

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 65

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: 6/2/2016 7:34 PM

Notes:

Author:

jp_homebrew

Boil Size: 7.5 Gallons

Boil Time: 120

Boil Gravity: 1.045

Efficiency: 68

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: 11/12/2015 8:02 PM

Notes:

Author:

Schroedinger's Brewhouse

Boil Size: 28.5 Litres

Boil Time: 70

Boil Gravity: 21.7

Efficiency: 70.5

Mash Thickness: 3.3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 18 ° C

Priming Method: Speise

Priming Amount: 4.37 l

Creation Date: 10/22/2017 10:08 AM

Notes: Ensure your Mash pH is 5.7 whilst doughing-in at the proteolytic range. If you must, you can adjust the pH to 5.4 once at 62Celsius, although this is not necessary.

Let the boil sit in the kettle (lid on) for about 30 minutes to obtain good sedimentation of unwanted trub.

It is recommended to step up the yeast at least 2 times in order to obtain a large amount of fresh yeast cells.

Once fermentation is complete (at Vs End) drop the temperature to 5 Celsius over 24 hrs. The next day, drop again to -1 Celsius and let it sit for 2 weeks (unless you own a centrifuge). One the old yeast is gone, ensure to have a fresh batch of the same yeast ready and mix it together with the Speise at about 14 Celsius and then bottle.

Condition the bottles at 18-20 Celsius for a good week, then at 5 Celsius for the remaining 2 weeks. If your beer tastes green after that period, subject it to another warm conditioning cycle.

Enjoy