Homebrew Beer Recipes | Page 417 | Browse 320,000+ at Brewer's Friend

Author:

JulianB

Boil Size: 18 Gallons

Boil Time: 240

Boil Gravity: 1.082

Efficiency: 63

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/15/2013 9:11 PM

Notes:

Author:

Tim Fuller

Boil Size: 27.7 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 9 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/7/2016 3:17 AM

Notes:

Author:

Bakke Brygg

Boil Size: 58 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: Sukkerlake

Priming Amount: 5 g sukker/l

Creation Date: 6/17/2015 1:49 PM

Notes: Kjøl ned vørter til 18 grader før pitching av gjær.

Gjæring på 19 grader i 4-5 dager, 21 grader i 9-10 dager.

Dersom du ønsker krydder i JuleAlen, her er et forslag:

75 g Appelsinskall, søt, tørket
12.5 g Ingefærrot, tørket
12.5 g Kanelstang

Krydderet kokes i de siste 5 min.

Author:

jfutrell83

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/24/2013 10:53 PM

Notes: Dry hops are added at day 5 or after primary fermentation finishes.
I.G. 1.052 4/12/14
Dry hops added on 4/18

Author:

BigSimp

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

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: 5/31/2013 3:22 AM

Notes: On brew day, mash in at 155F in 14qts of water. Hold at this temp for 60 mins. Raise mash temp to 170F hold for 5 mins then recirculate. Run off wort and sparge with water hot enough to keep the grain bed around 170F. Collect 6.5 gallons of wort. (Check the final runnings do not drop below SG 1.010) Boil wort for 90 minutes, adding hops at times indicated. Ferment at 68F

Author:

Akwitayne

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 11/28/2012 4:17 AM

Notes: @ 15 min:

10g /2 tsp Coriander
5g / 1 tsp Carraway
1.25g / 1/4 tsp Cardamom
1.5 oz Sweet tangerine zest
.3 oz Mayer lemon zest

Author:

Brianlewis32009

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 90

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/12/2014 4:35 AM

Notes:

Author:

EmancipationBrewing

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 60

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: 11/8/2020 9:11 PM

Notes:

Author:

Ozarks Mountain Brewery

Boil Size: 6 Gallons

Boil Time: 45

Boil Gravity: 1.042

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/9/2015 9:09 PM

Notes: first you need 50% distilled water for the whole batch. on the stove method, heat 2.5 gallons of water to a boil, add everything stir stir stir, add 1 ounce of hops, boil, start your timer at 45 minutes add hops per schedule, cool in sink with ice, add cold water to carboy reaching 5.5 gallons, stir, stir, stir then ferment cold with 05 yeast around 62 for 7 days,then heat up to 68 for 2 days, transfer to cold vessel and condition cold at 36 for 7 days while carbing, best light beer I've ever made

Author:

CCHS

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.092

Efficiency: 70

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: 3/26/2021 9:23 PM

Notes: Created for a customer based on this post by Morrey on Homebrew Talk: Along with my buddy fellow HBT member Key West Brewing, we exchanged ideas about the best way to create a Margarita Gose without overdoing things, but to create a taste profile that gets your attention.

I started the 5G batch with a basic 50/50 wheat to 2 row base and kettle soured with L Plantarum down to 3.24 ph. I kept the Saaz hop bill low (8 IBU) during the boil following souring. I was generous with a full ounce of pink sea salt and an ounce of coriander knowing I wanted a salty flavor profile with this beer.

The 1.040 beer finished nicely at 1.008 with US-05. First time I made a sour with dry yeast and it worked as well as any liquid like WLP001 or WLP029 I had used prior. I'll stick with US-05 from now on.

During fermentation, I zested 4 small limes taking the green skin with a vegetable peeler leaving the white pith behind. I soaked these lime peels in 3/4 cup of good anjeo tequila to make a tincture. The limes marinated in this tincture for two weeks while beer was in primary.

When racked to keg, I strained the zest and pitched the tincture while siphoning beer to keg. My initial taste was very "limey" but I was lacking tequila depth for my tastes. I next took a cup of the same tequila in a mason jar and added two medium toasted oak cubes. My goal here was to emulate a beer that was aged in a tequila barrel. The tequila picked up a really nice oaky aroma while aging one additional week.

In the meantime while this oak tincture was infusing, I was carbing the keg and sampling. The lime calmed down perfectly and needed no additional adjustments. I then pitched the oak infused tequila tincture and let it rest several more days.

I hate to sound self-serving, but this has got to be one of the best beers I have ever made! The salt balances the lime and the oak is very subtle but adds in with the hint of tequila making this a perfect margarita style. Glad this is a relatively low ABV beer since I can't seem to stay away from it!

Just wanted to share........:mug:

Author:

Sneaky Pete

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 60

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: 4/16/2016 5:07 AM

Notes: Mashed 2 hours @ 67
Pitched with a starter that smelled of sulpher.

Author:

Ranch Dog

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/25/2015 3:49 PM

Notes:

Author:

Mark

Boil Size: 11.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/4/2014 11:57 PM

Notes: One Keg
3oz Aurora Slovenian
2oz Columbus

3oz Aurora Slovenian
2oz Appollo

Author:

TheLadybugTree

Boil Size: 9.5 Gallons

Boil Time: 75

Boil Gravity: 1.055

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: Keg

Priming Amount: 6 PSI @ 38 F

Creation Date: 7/10/2014 5:00 PM

Notes: Using two packets of s05.

After 3 weeks, transfer to 2 kegs and split the oak and vanilla between the two kegs. Use a muslin bag on floss and adjust height to taste while drinking.

Author:

YuriyT

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/12/2016 9:44 PM

Notes: Brew 1/12/16
2 packets of US-05
Keg 1/24/16

Author:

Wendy Cottrell

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 5/24/2011 12:42 AM

Notes: 5/20/11 Not as sour as I like. Will wait for a month and then taste again.

Author:

Rogerio DaSilva

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.105

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Force carbonation

Priming Amount: 22 psi

Creation Date: 6/5/2017 10:20 PM

Notes: 1. Collect and heat 2.5L of water
2. Steep the grains (2-row barley + wheat) in a bag for 1 hour @ 150F / sparge with hot water
3. Bring to boil and add 3.3 lbs Briess Munich Malt syrup; add 1lb of DME light @ 45 minutes - boil for 60 minutes
4. Add the hops: 1 oz Hallertau @ 60min; 0.5oz of Hallertau @ 10min; 0.5 Willamette @ 0min.
5. When the 60-minute boil is finished, cool the wort to approximately 100° F as rapidly as possible. Use a wort chiller
6. 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.
7. 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.
8. Add more cold water as needed to bring the volume to 5 gallons.
9. Aerate the wort with O2 for 30 seconds
10. Measure SG of the wort with a hydrometer and record.
11. Add yeast once the temperature of the wort is 78°F or lower (not warm to the touch). Work earlier to prepare an yeast starter (2 days before)
12. Insert an airlock into rubber stopper or lid, and seal the fermenter.
13. Move the fermenter to a warm, dark, quiet spot until
fermentation begins.
14. Fermentation time: 1–2 weeks primary, 2–4 weeks secondary
15. When kegging add 3oz of Blueberry flavor
16. Force carbonate with C)2 following the recommendations

Author:

nougat

Boil Size: 28.5 Litres

Boil Time: 70

Boil Gravity: 1.031

Efficiency: 70

Mash Thickness: 5

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: 11/4/2017 8:40 PM

Notes: OG 1.042
FG 1.010

Author:

Meatwad

Boil Size: 10.44 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/13/2018 1:01 AM

Notes: split batch - 5 gal to farmhouse hybrid, 5 gal to T-58

Author:

Bakke Brygg

Boil Size: 58 Litres

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 17 ° C

Priming Method: Sukkerlake

Priming Amount: 8,5 g sukker/L

Creation Date: 1/25/2014 12:03 PM

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 40 l meskevann og 27 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 gjøre:
Innmesk på 37 grader
45 grader i 10 min (ferulsyresteg)
50 grader i 10 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 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 16 grader før pitching av gjær.

Gjæring på 17 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager).

Gjæralternativer: WLP351, WLP380, Safbrew WB-06