Homebrew Beer Recipes | Page 4021 | Browse 320,000+ at Brewer's Friend

Author:

Boothy99

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 72

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: 12/24/2018 5:04 AM

Notes:

Author:

CountDrBeer

Boil Size: 8.56 Gallons

Boil Time: 90

Boil Gravity: 1.027

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 50 ° F

Priming Method: co2

Priming Amount: 9.56 psi

Creation Date: 3/31/2023 9:46 PM

Notes:

Author:

Dave Hart

Boil Size: 6.05 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.8

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: 5/27/2022 2:13 AM

Notes: First brew coming up, Sep 22. Neighbor and homebrewer has fresh Centennial hops for me so going all in on fresh (well almost, they've been dried) hops for this run. May make this my annual fresh-ish hop brew.

Actual brew date 1 Jan. Racked to secondary with Columbus dry hopping on 15 Jan.

2023 round of fresh centennial hops; renamed in honor of McMenamamin's Ruby Red and our new ride for my wife dubbed Ruby.

This will actually be a 2024 brew this time.

Dry hope 1 oz in secondary for a week MAX.

Author:

Olive Street Brews and Meads

Boil Size: 7.56 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 24.91 psi

Creation Date: 3/8/2022 4:28 PM

Notes: Made a few adjustments to match the target IBU using the specified hops. Adjust IBU to 13 with your specific AA% hops.

Author:

Fuchi_jeg

Boil Size: 12.13 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

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: 9/26/2021 11:16 PM

Notes:

Author:

Boil Size: 305.68 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: 1906.2 g

Creation Date: 2/26/2021 6:17 PM

Notes:

Author:

Boil Size: 24.5 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

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: 11/2/2020 3:13 PM

Notes:

Author:

draftvader

Boil Size: 25 Litres

Boil Time: 70

Boil Gravity: 1.048

Efficiency: 80

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: 10/11/2020 3:01 AM

Notes: https://byo.com/article/biab-tips-from-the-pros/

Author:

haeffnkr

Boil Size: 15.7 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 73

Mash Thickness: 2

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: 12/18/2019 10:29 PM

Notes: 19.25 gallons of RO water to start

1.4 Meta
1.4 AA
4 ish and 3 ish BTB

Author:

ybor_knight

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.094

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/17/2019 10:46 AM

Notes:

Author:

JamisonS

Boil Size: 7.8 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 35

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: 8/9/2016 11:43 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 75

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: 10/19/2018 8:11 PM

Notes:

Author:

Dougie

Boil Size: 10 Litres

Boil Time: 90

Boil Gravity: 1.078

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/23/2018 12:06 PM

Notes: Few leftover odd grams of malt from 3 different 20L batches (1 American Pale Ale, 2 Canadian Blondes). Added sugar for a higher ABV% and to give it a dry mouth feel. Mongrel Session Ale.

Author:

Sean Sutherland

Boil Size: 26.5 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

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: 6/24/2018 7:43 PM

Notes:

Author:

NelsonBrewer

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/15/2018 10:49 AM

Notes: NEXT BREW: CO2 jar collection + make measurement stick

Blonde ale
- minimal caramel notes, so only enough Medium crystal to keep below 6 SRM (would have preferred Crystal 20oL if had this, or a toasty malt)
- trying out 5% CaraPils, as worried this beer may be too thin otherwise (head retention and mouthfeel)

INITIAL PLAN: Temp profile as previously planned
- pitch at 17oC, ferment at 19oC
- 5 days at 19oC once has started to bubble, 5 days at 21oC (so long as reaches 50% of the 80% attenuation), then crash cool for 15 hours at each 5oC increment
Keg into CO2 purged keg, via dip tube

ACTUAL TEMP PROFILE:
- - pitch at 17oC, ferment at 19oC
- 5 days at 19oC once has started to bubble, 5 days at 21oC (so long as reaches 50% of the 80% attenuation), then crash cool for 15 hours at each 5oC increment
Keg into CO2 purged keg, via dip tube
Change to 23.5 as rest temp based on this: https://aussiehomebrewer.com/threads/ideal-fermentation-temp-for-safale-us-05.39971/ and this https://www.williamsbrewing.com/pdfs/y11.pdf
- Recommended fermentation temperature: 15C – 24C (59-75F).
- choose 23.5 with 0.5 hysteresis to avoid going well above 24

Preparation:
- Sanitise 3 small bowls, measure out the three hop additions
- Sanitise air pump/stone
- Measure out steeping grains - Dextrin Malt and Crystal Malt in separate grain bags, store in large bowl so dust doesn't get anywhere
--- May not need the Dextrin malt for head retention, but won't hurt
- Make up half fermenting bucket of StarSan, sanitise spoon, siphon, airlock, other fermentation bucket
- Match up lid sizes
- Sanitise temperature probe
- Attach thermometer to boil pot
- Set timers

1. Aim for pre-boil of 27L - hence add 24L cold water to FERMENTER, add half a crushed Campden tablet to dechlorinate (? need slightly more than this for 24L?), dissolve the 3kg DME in FERMENTER and top up to 27L if not quite there. THEN DUMP INTO BOIL POT.

2. Add first hop addition for FWH, then bring up to 65-75oC for grain steeping, add steeping grains, steep for 30 mins, remove and let drip but DON'T SQUEEZE

3. Bring pot to boil, start timer, boil for 45 mins on timer, then add second hop addition when only 15 mins remaining

4. Rehydrate yeast approx 30 mins prior to pitch, stirred after 15 mins (will be creamy). Swirl up again just before pitching.

5. Add Koppafloc 1g (per 23 - 25L) for last 10 mins of boil

6. Flameout at 60 mins, cool to <76.7oC, add last hop addition and stir then place lid on for 30 mins

7. Cool to 17oC, siphon from pot to fermenter, can splash through sanitised strainer OR siphon in directly, then AERATE WITH SANITISED AIR PUMP

8. Pitch yeast, place lid on, add sanitised temp probe and air lock

9. Take sample for OG

10. Ferment at 19oC until starts bubbling, then set this for 5 days. Then ramp up to 21oC for further 5 days (conditioning), then crash cool by 5oC every 15 hours to get to 1oC, and keep here for 24 - 48 hours

11. Add gelatin to keg. As per Palmer's book, 0.3g/L gelatin (half tsp = 5g and this is what is used for brulosophy per 21L), added to 75mL water (StarSan to glass jug), 7s bursts in microwave, stir with thermometer until dissolved at 65oC

12. Burst CO2 into keg via beer in (dip tube). Burp via PRV until can smell CO2. Attach ball lock to end of auto-siphon

"A “classic” American pale ale grain bill is roughly 90% pale malt with the rest being crystal malt in the 30–40 °L range. This is the grain bill for homebrew Sierra Nevada clones and is a good starting point for any American pale ale. Most fall in the 12–14 °Plato range (OG 1.048–1.056), and have alcohol contents in the 5–5.5% range. Of course, some fall outside this range, too. (The BJCP gives the range as OG 1.045–1.060, with 4.5–6.2% as the ABV range.)"

"Briess Carapils® have sometimes been confused with being a light caramel malt. However, while Briess Carapils® kernels exhibit a glassy character from the starch that has been converted to dextrines and then dried, it is not a caramel malt.

Rather, Briess Carapils® Malt falls into the category of dextrine malts and is intended to improve body, mouthfeel and head retention by adding resistant dextrines, proteins, non-starch polysac-charides , and other substances to the wort and beer. Because of the crafted design, Briess Carapils® is very effective in this regard and is intended to be used at 2-3% to show a positive effect." - http://blog.brewingwithbriess.com/understanding-carapils/

Crystal Malt:
"Pale ales, bitters or ESBs may contain up to 20 percent crystal malt."
- aiming 10% with this brew (if was doing APA, though have changed to Blonde)
Consider 10% Crystal Malt (max for pale ales is 20%, otherwise very sweet)

2-3% carapils as steep (?) for head retention
- Briess website says up to 5% Carapils: increases foam, improves head retention and enhances mouthfeel without adding flavor or color to your beer - http://www.brewingwithbriess.com/Products/Carapils.htm

https://www.brewersfriend.com/forum/threads/head-head-retention.1433/

Author:

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 65

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: 5/2/2018 6:43 PM

Notes:

Author:

RoseyBoneBrewer

Boil Size: 65 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 78

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/24/2018 7:06 PM

Notes:

Author:

Aussiedamo

Boil Size: 26.5 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/25/2017 2:48 AM

Notes:

Author:

belletandjones

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/8/2017 6:33 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 82

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/15/2016 1:45 AM

Notes: Mash temp start: 68C
Mash temp end: 65.5C
Average temp: 67C