Homebrew Beer Recipes | Page 4030 | Browse 320,000+ at Brewer's Friend

Author:

Dragobrew

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 82

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/3/2018 9:03 AM

Notes:

Author:

Jonathan Wurth

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 76

Mash Thickness: 1.4

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: 8/20/2024 8:44 PM

Notes:

Author:

K.K

Boil Size: 350 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/16/2024 5:53 AM

Notes:

Author:

Vader ipa

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 1.4

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: 4/20/2023 11:07 PM

Notes:

Author:

Blades&Brews

Boil Size: 26.54 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 72

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: 12/24/2022 1:22 PM

Notes:

Author:

Cucumb3r

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 65

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: 116.9 g

Creation Date: 3/28/2022 6:54 PM

Notes:

Author:

Hobbo

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 60

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 190.6 g

Creation Date: 6/14/2020 11:59 AM

Notes:

Author:

AYSG

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 4.9

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: 2/20/2020 3:48 AM

Notes:

Author:

dave@singlespeedbrewing.com

Boil Size: 110 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 78

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/16/2019 3:06 PM

Notes: Pitch at 65F
Ferment at 68F

Add 25 lbs of Pink Guava Puree @~1.030

Crash to 62F after diacetyl rest; begin DH after 48 hours

Day One - Discard yeast/fruit puree; add DH
Day Two - Idle
Day Three - Idle
Day Four - Idle
Day Five - Crash to 34F
Day Six - Remove DH

Author:

DamWam

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 12.5

Efficiency: 72

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/12/2019 11:40 AM

Notes: 24/04/2021
Zacieralem w 23 l wody, w temp początkowo 65 C, pozniej w zakresie 62-65 C. Przed gotowaniem miałem 27 l brzeczki 14.5 P. Dolalem jeszcze 2 l ostatnich wyslodzin bo miały niecałe 6 P. Wychodzi więc rewelacyjna wydajność.!

Dodałem 2 tabletki cynkowe i 2 łyżeczki płatków drozdzowych.

Czas chłodzenia do 80C to faktycznie było 5 min, potem na whirlpoolu od 80C do 75C schlodzilo się w jakieś 5-7 min.

Otrzymałem niespełna 20 l (wg podziałki fermentora) brzeczki o 17.7 P po korekcie.

25/04/2021
18:00 Dodalem 3.5 litra wody przefiltrowanej średnio twardej, napowietrzylem blenderem i zadałem drożdże Tormodgarden.

26/04/2021
6:00 Fermentacją hula na całego.

Oznaki fermentacji trwały kilka dni. Ekstrakt mierzony po 5-6 dniach wyniósł 3.6-4.0

10/05/2021
Przelalem na cicha do balona ok. 22 l piwa o ekstrakcie końcówym 3.6 P. Dodałem 50 g cukru rozpuszczonego w250 ml wody. Zebrałem 750 ml b zbitej gestwy. Próbka ma bardzo fajny chmielowy smak, owocowy, średnia i krótka goryczke. Aromat nikły, raczej zbożowy.

11/05
Dodałem wieczorem cały chmiel na zimno w temp pokojowej.
12/05
Przeniosłem do chłodnej piwnicy wieczorem

13-15.05
cc w pudle stosując 3 butle z lodem. Temp spadła nawet do 4-5C.

15/05
Zabutelkowalem chyba 20.5 l z czego ok 1 l to Odzysk z chmielin.

Author:

guitfunk43@gmail.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 71

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/21/2015 4:45 PM

Notes:

Author:

rjgarden

Boil Size: 7.78 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 67.77

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/27/2018 1:23 AM

Notes:

Author:

mwpearce

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/13/2018 12:34 AM

Notes:

Author:

Brewers Choice Home Brewing

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 58

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/3/2018 2:53 AM

Notes:

Author:

Basshook Brewery

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: Priming Sugar

Priming Amount: 5 oz

Creation Date: 11/28/2017 2:56 AM

Notes:

Author:

TroutBum

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.088

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: Priming Sugar

Priming Amount: 5 Oz

Creation Date: 8/22/2017 2:15 PM

Notes: This bright showcase of apricot, peach, cantaloupe
and lemon dives into crisp grapefruit flavor. A perfect
complement to citrusy hop aroma, this IPA has stripes
of ruby red grapefruit and hoppy, lingering bitterness.
An escape from the winter blues or the perfect
complement to a bright sunny summer afternoon, each
pint of Pulpin’ is like a fresh Florida grapefruit grove
bottled up into a single refreshing serving.

PROCEDURE

A FEW DAYS BEFORE BREWING DAY
1. Remove the liquid yeast pack from the refrigerator,
and “smack” as shown on the back of the yeast package.
Leave it in a warm place (70–80° F) to incubate until the
pack begins to inflate. Allow at least 3 hours for inflation;
some packs may take up to several days to show inflation.
Do not brew with inactive yeast — we can replace the
yeast, but not a batch that fails to ferment properly. If you
are using dry yeast, no action is needed.

ON BREWING DAY

2. Collect and heat 2.5 gallons of water.
3. For mail-order customers grains for extract kits come
crushed by default, but if you requested uncrushed grains,
crush them now. Pour crushed grain into supplied mesh
bag and tie the open end in a knot. Steep for 20 minutes
or until water reaches 170°F. Remove bag and discard.
4. Bring to a boil and add the 6 lbs Gold malt syrup.
Remove the kettle from the burner and stir in the
Gold malt syrup.
5. Return wort to boil. The mixture is now called “wort”,
the brewer’s term for unfermented beer.
- Add 0.5 oz Chinook hops and boil for 60 minutes.
- Add 0.5 oz Cascade hops, 0.5 oz Chinook hops and 3.15 lbs Gold
malt syrup 20 minutes before the end of the boil.
- Add 0.5 oz Cascade hops and 0.5 oz Chinook hops 5 minutes
before the end of the boil.
- Add 1 oz Amarillo and 0.5 oz Chinook hops with 0 minutes
remaining in the boil. Remove from heat.
6. Cool the wort. When the 60-minute boil is finished,
cool the wort to approximately 100° F as rapidly as
possible. Use a wort chiller, or put the kettle in an ice
bath in your sink.
7. Sanitize fermenting equipment and yeast pack. While
the wort cools, sanitize the fermenting equipment –
fermenter, lid or stopper, fermentation lock, funnel, etc –
along with the yeast pack and a pair of scissors.
8. Fill primary fermenter with 2 gallons of cold water, then
pour in the cooled wort. Leave any thick sludge in the
bottom of the kettle.
9. Add more cold water as needed to bring the
volume to 5 gallons.
10. Aerate the wort. Seal the fermenter and rock
back and forth to splash for a few minutes, or use an
aeration system and diffusion stone.
11. OPTIONAL: if you have our Mad Brewer Upgrade
or Gravity Testing kits, measure specific gravity of the
wort with a hydrometer and record.
12. Add yeast once the temperature of the wort is 78°F
or lower (not warm to the touch). Use the sanitized
scissors to cut off a corner of the yeast pack, and
carefully pour the yeast into the primary fermenter.
13. Seal the fermenter. Add approximately 1 tablespoon
of water to the sanitized fermentation lock. Insert the
lock into rubber stopper or lid, and seal the fermenter.
14. Move the fermenter to a warm, dark, quiet spot until
fermentation begins.

BEYOND BREWING DAY, WEEKS 1–2

15. Active fermentation begins. Within approximately
48 hours of Brewing Day, active fermentation will
begin – there will be a cap of foam on the surface of
the beer, and you may see bubbles come through the
fermentation lock.
16. Active fermentation ends. Approximately 1–2 weeks
after brewing day, active fermentation will end: the cap
of foam falls back into the new beer, bubbling in the
fermentation lock slows down or stops.
17. Transfer beer to secondary fermenter. Sanitize
siphoning equipment and an airlock and carboy bung
or stopper. Siphon the beer from the primary fermenter
into the secondary.

BEYOND BREWING DAY — SECONDARY FERMENTATION

18. Secondary fermentation. Allow the beer to
condition in the secondary fermenter for 1-2 weeks
before proceeding with the next step. Timing now is
somewhat flexible.
19. Add the dry hops. Add 1 oz Cascade, 1 oz Simcoe and the vodka/grapefruit peel mixture to the
secondary fermenter 5-7 days before bottling.
***NOTE*** Soak 2 Oz. of Grapefruit Peel in 4 Oz. of Vodka for 2 days prior to adding to Secondary Fermenter

BOTTLING DAY — ABOUT 1 MONTH AFTER BREWING DAY

20. Sanitize siphoning and bottling equipment.
21. Mix a priming solution (a measured amount of sugar
dissolved in water to carbonate the bottled beer) of 2/3
cup priming sugar in 16 oz water. Bring the solution to a
boil and pour into the bottling bucket.
22. Siphon beer into bottling bucket and mix with
priming solution. Stir gently to mix, don’t splash.
23. Fill and cap bottles.

1–2 WEEKS AFTER BOTTLING DAY

24. Condition bottles at room temperature for 1–2 weeks.
After this point, the bottles can be stored cool or cold.
25. Serving. Pour into a clean glass, being careful
to leave the layer of sediment at the bottom of the bottle

Author:

Tonet

Boil Size: 10 Litres

Boil Time: 30

Boil Gravity: 1.116

Efficiency: 45

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 8/15/2017 10:19 AM

Notes:

Author:

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/21/2017 4:51 AM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.109

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/2/2017 10:32 PM

Notes:

Author:

Sony

Boil Size: 75 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/23/2015 8:16 AM

Notes: