Homebrew Beer Recipes | Page 4190 | Browse 320,000+ at Brewer's Friend

Author:

Boil Size: 55 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 35 ° C

Priming Method: dextrose

Priming Amount: 595.6 g

Creation Date: 11/26/2019 12:17 AM

Notes:

Author:

Rhys33

Boil Size: 26.5 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 78

Mash Thickness: 3.13

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: 11/25/2023 11:47 PM

Notes: Design:
My own take on a steam beer, inspired by a couple traditional styles without trying to emulate them exactly. My goal here is an easy drinking beer.

Brew day 03Dec2023:
- Added 1ml lactic to mash.
- pH est = 5.49. Act. = 5.57. Added 2ml extra lactic. Overshot. pH = 5.29. Added big pitch of baking soda. Good enough.
- OG = 5.35 gal @ 11.8 brix (1.048)
- Pitched yeast @ 58F.

Kegging 22Dec2023:
- FG = 1.006.
- That's 87% attenuation (wtf?), and 5.5% abv

Author:

Richard F Shoff Jr

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/18/2023 4:14 PM

Notes:

Author:

IDeal Swede

Boil Size: 7.63 Gallons

Boil Time: 60

Boil Gravity: 1.092

Efficiency: 70

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/6/2022 5:08 PM

Notes:

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.048

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: 10/14/2022 9:48 PM

Notes:

Author:

Wolf Pack Brewing

Boil Size: 188 Litres

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 72

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: co2

Priming Amount: 1.64 bar

Creation Date: 3/21/2022 7:23 AM

Notes: https://shop.theelectricbrewery.com/pages/blonde-ale-premium-lager

NOTES / PROCESS
Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine / chloramine (if required).
Water treated with brewing salts to our Balanced flavour profile: Ca=50, Mg=10, Na=16, Cl=70, SO4=70. (Hit minimums on Ca and Mg, keep the Cl:SO4 ratio low and equal. Do not favour flavour / maltiness or bitterness / dryness. For balanced beers.). For more information on how to adjust your water, refer to our step by step Water Adjustment guide.
1.5 qt/lb mash thickness.
Electric Brewery Heating Element Assembly
BUY NOWSingle infusion mash at 149F for 120-180 mins. (A very long low temperature mash helps dry out the beer).
Raise to 168F mashout temperature and hold for 10 mins.
~90 min fly sparge with ~5.6-5.8 pH water (measured at mash temperature). Collect 14.9 gallons.
Boil for 90 minutes, adding Whirlfloc and hops per schedule. Lid on at flameout, start chilling immediately.
Cool the wort quickly to 68F if making the Blonde Ale or 50F if making the Premium Lager (we use a one-pass convoluted counterflow chiller to quickly lock in hop flavour and aroma) and transfer to fermenter.
Aerate or oxygenate the chilled wort to a level of 8-10 ppm dissolved oxygen if making the Blonde Ale or 14 ppm if making the Premium Lager. For more information refer to our Aerating / Oxygenating Wort guide.
Pitch yeast and ferment at 68F if making the Blonde Ale or 50F if making the Premium Lager (wort temperature). We use modified stainless fermenting buckets in wine fridges.
Ferment until approximately 5 points from final gravity and then raise the temperature to 70-72F until finished. In our case we simply turn off the fermenting fridges and allow the beer to naturally rise to room temperature. Assume fermentation is done if the gravity does not change over ~3 days.
Rack to a brite tank (we use 5 gallon glass carboys) that has been purged with CO2 to avoid oxygen pickup, add 1 tsp of unflavoured gelatin dissolved in a cup of hot distilled water per 5 gallons of beer, and allow to clear for 2-3 days.
Package as you would normally. We rack to kegs that have first been purged with CO2 and then chill to near freezing while carbonating at the same time in a 6-keg conditioning fridge. After ~1-2 weeks at serving pressure the kegs will be carbonated and ready to serve. In a hurry? Feel free to raise the CO2 pressure temporarily to 30-40 PSI to carbonate fast over a 24 period, and then turn back down to serving pressure.
Carbonate this beer to around 2.5 volumes of CO2.
The Blonde Ale will improve greatly if conditioned just above freezing for 4 weeks before serving (6-8 weeks is recommended for the Premium Lager). Avoid keeping the beer unrefrigerated for extended periods. It will remain clean and crisp for months if kept near freezing.

Author:

Boil Size: 8.5 Gallons

Boil Time: 120

Boil Gravity: 1.072

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/4/2020 2:25 PM

Notes:

Author:

W&C

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 72

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: 2/16/2020 1:25 PM

Notes:

Author:

avantassel

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 79

Mash Thickness: 1.33

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: 2/13/2020 5:53 PM

Notes:

Author:

seetu

Boil Size: 7 Gallons

Boil Time: 30

Boil Gravity: 1.051

Efficiency: 80

Mash Thickness: 1.68

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 79 ° F

Priming Method: co2

Priming Amount: 24.43 psi

Creation Date: 12/31/2019 11:50 PM

Notes: Use 200ml slurry.

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/15/2017 5:31 AM

Notes:

Author:

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 3.1

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: 7/4/2019 5:58 PM

Notes:

Author:

John Petter Reinertsen

Boil Size: 33 Litres

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 85

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 17 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/11/2019 11:03 AM

Notes: Denne ble skikkelig god! Havnet på 6,6% ABV.

Author:

KHelmstetter

Boil Size: 9.5 Gallons

Boil Time: 75

Boil Gravity: 1.042

Efficiency: 72

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/19/2019 6:48 PM

Notes:

Author:

RITiger1060

Boil Size: 13.5 Gallons

Boil Time: 75

Boil Gravity: 1.055

Efficiency: 81

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 72 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 10/3/2018 5:05 AM

Notes: Extra Dark/Robust (formerly Grade B) Vermont Maple Syrup

Added maple syrup and candi sugar to wort post flameout, once temperature dipped below 180'F.

Combined and rehydrated both packets together (20 mins at 85-95'F), then directly pitched to 5.5 gal wort, OG 1.079, at 63'F, free rise to 77'F over 2.5 - 3 days, then slowly dropped to 72'F. Kegged in day 12 (would have done it sooner day 10), SG 1.010.

Author:

John LaFramboise

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 80 ° F

Priming Method: Force Carbonation

Priming Amount: N/A

Creation Date: 6/28/2018 4:08 AM

Notes:

Author:

Mathias Chr. Mathiesen

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 60

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/21/2017 7:03 AM

Notes: Fullrigger "Industria" bygget 1799 på Skipholmen, Risør.
Reder: John Christophersen, Bota, Flosta Sogn
Sipsfører:
1799-1801 John Christophersen
1801- Knud Gundersen, Holmesun (fører i mange år)
Lisensfart under Napoleonskrigene
Hjemsted: Tverdalsøen, Risør (Tvedestrand)
1824- Solgt til Th. Backe, Drammen
Tilleggsopplysninger:
12 mann. Tjente 23000 rdl i 1810, 27000 rdl i 1811

Author:

jon.massmann@gmail.com

Boil Size: 7.75 Gallons

Boil Time: 75

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/27/2017 11:10 PM

Notes:

Author:

RUBREW

Boil Size: 177 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/26/2017 1:20 PM

Notes: us o5 yeast 250 grams fermentes. mixed with cooled wort 65 -68 deg. F.

Author:

johannesdeloper

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 75

Mash Thickness: 5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/20/2017 8:16 PM

Notes: Hoofdzaak blijft na de hoofdgisting suiker + Orvalgist toe te voegen en dan rustig enkele weken naar het einde toe naar 15° laten zakken.

Orvalgist kweek ik inderdaad op uit jonge flesjes. Gaat behoorlijk vlot. Na opkweek koelkast in.
Op brouwdag maak ik er dan een starter mee van wort dat ik opvang uit draf en hopresten (steevast toch een 1,5 liter). Die gaat op dag 5 van of net na de hoofdgisting (met Rochefortgist) bij het wort, samen met de kandijsuiker.
Voldoende lang laten nagisten, reken toch maandje, waarbij laatste 2 weken op 15°. Dan voeg ik ook de koudhop toe.
Bottelen was met 7 g suiker/liter. hergisting op fles niet té warm (20° beginnen, na week 15°), maar wel voldoende lang.