Homebrew Beer Recipes | Page 413 | Browse 325,000+ at Brewer's Friend

Author:

ampi1679@hotmail.co.uk

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.097

Efficiency: 78

Mash Thickness: 3

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: 1/15/2017 9:58 AM

Notes: added 1.5 pack of brandy soaked fruit
2oz x medium French oak soaked in jd ml??
in to secondary

20ml hop extract

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/8/2015 2:11 PM

Notes: Split mash BIAB method. Bring 4.5 gallons of water up to approx. 162F then add grains to BIAB. Stir grains then cover. Maintain temp of 152F for 60 mins. About half way through, put the remaining 3 gallons of water in a separate pot and bring up to approx. 173F. Pull the grain bag out and allow to drip into the pot. Then dunk sparge the grain bag into the 3 gallon pot for 15 mins. Lift out grain bag and allow to drip. Combine the sparge pot into the mash pot and prepare for boil.

60 minute boil with hop additions as listed. Add 1lb of Honey at flame out and stir in to avoid scortching. Cool wort and pitch yeast. Ferment for 3 weeks at 64F ambient in fermentation chamber.

At kegging, siphon off 1qt of beer and bring to boil. Cut and scrape vanilla bean and add cinnamon stick, orange peel and ginger root in a grain bag and make a tea. Boil tea for 1-2 minutes to combine/sterilize. Add to keg. Add gelatin to keg to improve clarity. Allow to keg condition for another 2-3 weeks at serving temps. Add gas to carbonate, serve and enjoy! Merry Christmas!

Author:

Liquid Motivation

Boil Size: 1 Gallons

Boil Time: N/A

Boil Gravity: 1.368

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/24/2020 1:44 AM

Notes:

Author:

mjm8342@gmail.com

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Force Carb

Priming Amount: 11psi @ 37°F

Creation Date: 9/4/2015 2:03 PM

Notes: Starter:1L Water / 4oz DME / 11g US-05

Author:

Bakke Brygg

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 77

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: Sukkerlake

Priming Amount: 6 g sukker/L

Creation Date: 2/27/2015 11:37 AM

Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 13,7 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

I dette ølet kan et mer avansert meskeskjema være verdt å prøve:
55 grader i 15 min (proteinsteg)
63 grader i 45 min (beta-amylasesteg)
72 grader i 15 min (alfa-amylasesteg)
77 grader i 5 min (utmesk)

ELLER:
Mesking på 66 grader i 75 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 9 grader før pitching av gjær.

Gjæring på 10 grader til 2/3 av FG er nådd (typisk etter 10-14 dager). Øk deretter gradvis (ca. 1 grad pr. dag) til 17 grader. Hold på 18 grader i 2-3 dager. Senk deretter til 10 grader eller lavere før tapping (totalt 20-28 dager).

Gjæralternativer: WLP820, WLP830, WLP833, WLP920

Author:

SchuBrew

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.039

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: 3/22/2013 11:56 PM

Notes:

Author:

bricks41

Boil Size: 7.2 Gallons

Boil Time: 75

Boil Gravity: N/A

Efficiency: 76

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: 6/29/2012 5:18 PM

Notes:

Author:

gavinprovidence

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 66

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: 6/8/2012 8:57 PM

Notes:

Author:

Gustavo Marsan

Boil Size: 24 Litres

Boil Time: 90

Boil Gravity: 1.031

Efficiency: 40

Mash Thickness: 3

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: 1/20/2015 1:13 PM

Notes: 5g de folhas de limão kaffir para 23 litros de cerveja (na outra receita, o cara usou 15g e achou demais)..........5min
Capim-limão..........5min
Gengibre..........5min

Opcional: 8g de Sementes de Coentro......5min (1,5g/litro é ideal pra qq coisa em qq receita)

Fermentar a 15-18 graus
Aerar, mas não precisa de starter

Rampas

As rampas de mosturação foram:

20 mins a 42C no fundo da panela
15 mins a 53C no fundo da panela
50 mins a 63C
10 mins a 76C

Para o sabor de cravo:

Fazer uma parada na temperatura do ácido ferúlico durante a mosturação ajuda a criar mais precursores do aroma de cravo também.

Parada de 45 ºC para ativar o ácido ferúlico que vai dar origem ao sabor de cravo (fenólico)

Author:

elrodcarrera

Boil Size: 7.25 Gallons

Boil Time: 75

Boil Gravity: 1.049

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: 2/4/2012 2:21 PM

Notes: Mash Grains @ 148 F for 60 min.
Heat sparge water to 180 degrees.
Recirculate wort until clear & begin runoff
Collect approximately 7 gal. and bring to a boil.
Add sugar and 1st hop addition and boil for 75 minutes, adding hops according to the hops schedule. (Dry hops will be added to secondary fermenter.)
Cool wort and transfer to primary fermenter.
Aerate wort and pitch yeast.
Install airlock & ferment around 68 degrees.
When fermentation stops transfer to secondary fermenter and dry hop.
Beer should be ready to bottle or keg in about a week.

Author:

Frosty Weasel

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

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: 1/2/2017 12:26 PM

Notes:

Author:

Kallarhynn

Boil Size: 3.75 Gallons

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/1/2017 11:51 PM

Notes: 1. In a large brew pot, boil 3 gallons of water.

2. With the pot removed from the burner, add 3.5 lbs honey. Make sure to stir the water so the honey dissolves completely and doesn’t burn on the botttom of the pot. When the honey fully dissolved, return the pot to the burner.

3. As the liquid starts boiling again, add 1 0z Cascade pellet hops and boil for 60 minutes. After 15 minutes add ½ oz Centennial hops, After 15 more minutes add ½ oz Citra hops. After 15 more minutes add the other ½ oz Centennial hops. with 5 minutes left in the boil, add the other ½ oz Citra hops. (it helps to contain the hops in individual muslin bags)

4. At the end of the boil, remove the pot from the burner and let cool to about 90 degrees fahrenheit. Remove the hop bags and dissolve the remaining 3.5 lbs of honey

5. Add the must to a 3 gallon primary fermenter, aerate, and pitch the yeast.

6. Seal fermentor with airlock and store in a dark place at a temperature of about 70 degrees.

7. After 2 weeks, with a siphon, re-rack the mead into a sanitized 3 gallon carboy.

8. Add the cascade leaf hops in a muslin bag to the secondary.

9. After 2 weeks, re-rack, then let age for 4 months.

10. Dissolve the corn sugar in 1 cup warm water and add to carboy.

11. Fill sanitized bottles and let age for at least 2 months.

Author:

Germainium

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 52

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: Force Carbonate

Priming Amount: N/A

Creation Date: 11/8/2017 9:02 PM

Notes: 1) New Kegco 6 gallon - Started with 5 gallons of spring water and added minerals. Mash landed at 151 after putting in the bag from a strike temp of 158. The mash then fell to 147 towards then end. Had some issues with the thermometer (digital) so I'll be replacing it with a dial thermometer.

PH - 5.4

2) Boil was uneventful, hopped as planned, immersion chilled to 160 to hopstand. After 30 mins, continued chilling and transferred 3 gallons to my fermenter.

OG - 1.060 - missed by a lot. Maybe just the new equipment, too much starting water, or temp issues. Pretty sure because i started with too much water, so I now I have a better idea of boil off. I lowered my efficiency in the recipe to reflect.

3) Put in temp controlled chamber and stabilized at 67 before aerating for 30 mins and pitching sanitized yeast packet. 48 hours in and fermentation is going strong.

4) Fermentation slowing at 4 days in, added first dry hop charge and pulled a sample. I get lots of awesome fruit flavors and a little bit of alcohol/yeast flavor with should clear up after full attenuation. Really looking forward to this one.

Gravity: 1.010 - lower than expected even with updating to show starting efficiency.

5) Transferred to Keg at 7 days, over 2nd dry-hop, and finished fermentation under pressure at 10psi.

6) At 10 days, I force carbonated at 30 psi for about 12 hours, then lowered to serving pressure for about a week.

7) Overall, the beer is decent but definitely very thin considering the low starting gravity. I also finished very low at 1.008. Another issue I've consistently noticed is that, despite using different hops, my beers all taste really similar. I think this may be yeast temp and I'm getting a lot of the fruity esters overtaking my hops. Next time I'll try a lower ferm temp.

Author:

mjd857

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/11/2020 7:17 PM

Notes:

Author:

Boil Size: 6.53 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 77.5

Mash Thickness: 1.55

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: 9/21/2020 7:33 PM

Notes:

Author:

sbreitenbach

Boil Size: 5 Gallons

Boil Time: 105

Boil Gravity: N/A

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: 3/22/2014 2:05 AM

Notes:

Author:

Boil Size: 7.2 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/29/2015 2:51 PM

Notes: Runoff Volume (gal) 7.20 gallons
Total Water Needed (gal) 8.91 gallons
Mash/Strike Volume (gal) 3.81 gallons
1st Runnings (gal) 2.20 gallons
Sparge Volume (gal) 5.10 gallons
Strike Temperature 165°

Author:

Genus Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.053

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: 2/1/2014 8:05 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 120

Boil Gravity: 1.079

Efficiency: 62

Mash Thickness: 1

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: 5/16/2016 12:44 AM

Notes: Fills a ten gallon tun at one quart to pound. Plan on a partiguile.

Author:

mBodde

Boil Size: 3 Gallons

Boil Time: 30

Boil Gravity: 1.064

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/22/2016 4:22 AM

Notes: Fill kettle with 3 gallons of water. Bring temperature to 150-160 degrees.

Place grain bag in kettle of water and maintain temp for 25 minutes.

Remove grain bag from water.

Add DME and Honey; bring kettle to boiling.

Add 0.2 oz Kent Golding hops and boil for 50 minutes.

Add 0.1 oz Kent Golding hops, 2 oz dried lemongrass, 0.5 oz coriander, and 1 tsp of kosher salt. Boil for 15 minutes.

Cool wort to below 70 degrees. Once cooled use auto-siphon to transfer wort into 3 gallon carboy or fermenting bucket.

Fill carboy with filtered water to 2 gallons.

Pitch packet of Danstar Belle Saison Yeast into carboy. Make sure yeast is evenly distributed.

Fill air-lock half way with water and place with stopper in carboy. Place in dark room for fermenting.

After one week transfer to another carboy for secondary fermentation.

2-3 weeks later dissolve 2 oz priming sugar into 1 cup boiling water.

Transfer beer into bottling bucket using auto-siphon and add priming sugar. Use auto-siphon with bottling wand to fill bottles.

Wait at least two weeks to drink.