Homebrew Beer Recipes | Page 377 | Browse 315,000+ at Brewer's Friend

Author:

jturkish

Boil Size: 2.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/6/2012 3:36 AM

Notes: you can use the fermentis s4 yeast as a substitute for the white labs

add oak after primary for 7 days then take gravity reading - taste gravity reading to see if there's enough oak, if not keep for another 3 days

Author:

foxchainman11@yahoo.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/20/2017 11:18 PM

Notes: 90 min boil.

Author:

Boozy Mcboozerson

Boil Size: 9 Gallons

Boil Time: 90

Boil Gravity: 1.069

Efficiency: 65

Mash Thickness: 1.5

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: 7/30/2019 4:08 PM

Notes: This is the 60th Anniversary recipe, which is closer to the original St Bernardus Abt 12

Step mash

135 for 15 min
145 for 35 min
165 for 30 min
Mashout at 168 to 170

Pitch Wyeast 3787 at 72 and let it rise to 83 degrees during fermentation

Author:

msalsbury

Boil Size: 3.28 Gallons

Boil Time: 105

Boil Gravity: 1.031

Efficiency: 62

Mash Thickness: 2

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: 5/30/2019 3:24 AM

Notes: https://boakandbailey.com/2014/09/brewing-red-barrel-watneys-keg/

OG 1038 | FG 1009 | c.3.8% ABV | 30–32 IBU | 27 EBC

Pale malt 89%
Enzymic (acid?) malt 1%
Crystal malt (variable, for colour) 4.5%
Malt extract (in mash) 3%
Invert 3 (sugar, in boil) 2.5%

Hops – Fuggles (70%) Goldings (30%) to achieve 30–32 IBU. (Manual prescribes a blend of different growths to help maintain a consistent palate across batches.)

Water (all water used in the process) – 40 grains per gallon sulphates; 35 grains per gallon chlorides.

MASH at 158F (70c) for 1.5hrs; 1st sparge 175F (79.5c); 2nd sparge 160F (71c).
BOIL for 1h45m, with Invert 3 sugar, Irish Moss (1lb per 100 barrels – so, a teaspoon…) and Fuggles at 1h45m; Goldings at 15m.
Pitch yeast at 60F (15.5c) – Mortlake 114, or a blend of 114 and 118, in case you happen to have any handy; alternatively, a fairly neutral English ale yeast is probably best.
During fermentation, keep temperature below 69F (20.5c).
Warm condition for 8–12 days with dry hops (Goldings) at rate of 1oz per barrel (0.8g per gallon, we think); or use hop extract to achieve the equivalent. Add caramel at this stage if colour is off.
Prime with ‘liquid candy’ (sugar syrup?) to achieve 1.45 vols CO2 in final container.

Author:

brewcules

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.041

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: 4/1/2015 1:40 AM

Notes:

Author:

Monkey Lord

Boil Size: 7.59 Gallons

Boil Time: 60

Boil Gravity: 1.035

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: 5/16/2018 4:35 PM

Notes: Use brew bag brand hop sock for hops and spices.

Author:

Hellrik&Happy Arne

Boil Size: 34 Litres

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 65

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: 12/3/2015 6:26 PM

Notes:

Author:

Brian Lupo

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 73

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: 10/16/2016 4:33 PM

Notes:

Author:

Ozarks Mountain Brewery

Boil Size: 15 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 80

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: 1/22/2018 4:46 PM

Notes: This is an excellent beer, I recommend this to anyone, and this will get repeated for sure

Author:

MarkAF

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.084

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: 12/23/2016 3:49 PM

Notes: Steep your grains in water and heat water to 170° F for at least 20-30 minutes (the longer they steep, the more flavor you’ll get – to a point).
Remove the grains and add your malt extract.
Stir well, dissolving all clumps.
Heat to boiling and then add all of the hops.
Boil 60 minutes and turn off heat.
Cool as quickly as possible to 70° F.
Rack to your fermenter and pitch yeast.
After 7-10 days, rack to secondary fermenter on top of two prepared Grade B Vanilla Beans.

To Prepare:
Slice the vanilla beans lengthwise and open them up.
Scrape the tar-like interior of the vanilla bean out of the husk and put it and the husk into the bottom of the secondary fermenter.

After 14 days, prime and bottle or keg.

Author:

Cooper Ezell

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.75

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: 10/14/2022 1:38 AM

Notes:

Author:

EChrisDenney

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 72

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/2/2019 3:23 PM

Notes: Too much water in the mash. Should have been maybe a gallon less. Or perhaps 15.25 pounds of grain was too much. Will need to be adjusted next time.

Ph was 5.5 but I didn't add any lactic acid. Will definitely need to add lactic next time.

72 at yeast pitch. Ramp down to 64 over 7 days. Then raise to 70 and dry hop. Rest for 2 days then cold crash then keg.

Author:

jordanfrenzy

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.076

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/29/2018 1:11 PM

Notes: SO4:CL 114:51
Ca: 84
Mash pH 5.06

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 58

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 54 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/25/2017 3:05 AM

Notes:

Author:

Dire Brew

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.089

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: 7/31/2015 8:54 PM

Notes:

Author:

Woodshop Brewer

Boil Size: 3 Gallons

Boil Time: 15

Boil Gravity: 1.046

Efficiency: 80

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: 7/18/2015 4:34 PM

Notes: Locally foraged herbs. Tap water. No chill. All herbs go in at flame-out.

Author:

Gustavo Marsan

Boil Size: 48 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 39.5

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/2/2014 2:31 PM

Notes:

Fermento: Fermento Líquido American Ale

http://cervejacas.lojatemporaria.com/materias-primas/fermento-cervejeiro/fermentos-liquidos-1/fermento-liquido-american-ale-artebrew-cerveja-artesanal-caseira.html

!!!COMPRAR 2 AMPOLAS!!!

Rampas

45C - 20 min
65C - 60 min
76C - 5 min

- de 44 a 55ºC: acontece a Peptidase, quando há a produção e extração do amido do malte de cevada.

- 45 a 55ºC: também é o intervalo quando acontece a Protease, que é a quebra do amido (proteínas grandes) em açúcares menores. Conhecido como “repouso proteico”, quando acontece a primeira sacarificação.

- 55 a 65ºC: acontece a Beta-amilase, é produzida a maltose.

- 67 a 72ºC: acontece a Alfa-amilase, são produzidos vários açúcares. Descansos maiores a 70ºC dão corpo à cerveja.

- 76,5ºC: conhecido como Mash-out, quando faz-se a inativação das enzimas.

Pilsen: Malte básico que irá conferir o teor alcoólico a cerveja.
Munich: O malte Munich, quando misturado com o Pilsen, em uma determinada proporção, se assemelha bastante ao malte Pale Ale. - See more at: http://www.engenhariadacerveja.com.br/category/minhas-producoes/#sthash.SqLw15eo.dpuf

45 IBU

21kg de Malte Maris Otter Pale Ale (compra logo a saca de 25kg...)

http://ecommerce.lamasbrewshop.com.br/ecommerce_site/produto_18131_9879_Malte-Pale-Ale-Maris-Otter-Muntons-Importado-Inglaterra

1kg de Malte Crystal

http://ecommerce.lamasbrewshop.com.br/ecommerce_site/produto_18141_9879_Malte-Crystal-150-Muntons-Importado-Inglaterra

3 sachês de Fermento Seco T-58 (fermentar a 18 graus)

http://ecommerce.lamasbrewshop.com.br/ecommerce_site/produto_3787_9879_Fermento-Seco-T-58

40 g Columbus Pellet 15 Boil 60 min 55.74

50 g Simcoe Pellet 12.7 Boil 30 min 45.33

60 g Chinook Pellet 13 Boil 5 min 14.44

100 g Centennial Pellet 10 Boil 20 min 56.26
90 g Cascade

Author:

odinhg

Boil Size: 47 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/28/2013 11:25 AM

Notes:

Author:

Jim_in_Oregon

Boil Size: 3.5 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: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/30/2013 6:52 PM

Notes: Final Gravity of 1.004. ABV = 7.35%

Very high attenuation of with Wyeast 3711 (~93%). That makes for a very traditional saison. Very nice.