Homebrew Beer Recipes | Page 4519 | Browse 320,000+ at Brewer's Friend

Author:

Maveelli

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

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: 4/25/2019 12:18 AM

Notes:

Author:

Jim Boudreaux

Boil Size: 8.15 Gallons

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 72

Mash Thickness: 3.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 75 ° F

Priming Method: dextrose

Priming Amount: 8.1 oz

Creation Date: 3/27/2025 2:55 AM

Notes: PRE-BREW DAY PREPARATIONS

MEASURE SALTS
Very carefully measure out salts, put in medicine bottle.

MEASURE GRAINS
Carefully weigh out 11.5 of Dingemann's Pilsener malt and 0.5 oz Light Cara-Pils.

MEASURE HOPS
Carefully weigh out the hop additions, put in small mason jars. under vacuum.

YEAST STARTER (8 days before before brew day).
This high gravity beer will need a 4.25 liter starter. 400 billion cells are needed. Prepare 4.25L of wort in the flask. Add yeast, put on stir plate.

(A 4.25 L starter is needed, so a sample of it can be saved for later culturing.)

DAY BEFORE BREW DAY
Prepare brewing water - with the grain basket in place, add PRECISELY 8.4 gallons water to the kettle.

Salts/acids - add mineral salts as prescribed, than add 3 ml 85% phosphoric acid. Check pH of water at this time and record.

BREW DAY!
Heat brewing water up to 148 deg F and hold there. Pump must remain off for the mash-in.

Mash-in
Add grains to the the water/basket, and stir in vigorously. Keep stirring as temperature rises back to 148 deg F. After 10 min, check pH. If pH is more than 5.45, more acid will be needed.

First Saccharification Rest
(45 minutes)
Open valves, allow liquid to enter the recirculation system. Establish recirculation at a moderate flow rate. Conduct the rest at 148 deg F for 45 minutes.

Second Saccharification Rest
(30 minutes)
Conduct this rest at 158 deg F for 30 minutes. Stir as needed,.

Mash-out/Vorlauf
(15 minutes)
Raise temperature to 168 deg F. Allow recirculation to continue as usual.

Raising the Basket
TURN OFF RECIRCULATION. Raise the basket and hang on side of the kettle, as is usually done.

Rinsing the Grains in the Basket
It's now time to rinse the grains in the hanging basket with recirculating wort. First, SHUT OFF VALVES, then raise the basket. Remove the malt pipe from the end of the mash recirculation tube, and remove the hose from the bottom end of the Direct Deposit recirculation assembly. Now, attach a hose there. This will be used to recirculate wort through the grains in the raised basket.

Using the mid-way position of the whirlpool 3-way valve, and holding the hose up (WEAR GLOVES!), recirculate wort over the grains, while simultaneously whirlpooling. Continue for 15 minutes. Remove basket and allow to drain into bucket.

WHIRLPOOL
Reconfigure hoses for the whirlpool, with pump-out going into Therminator plate chiller. Allow hot wort to flow into the hoses/chiller. When bubbling is complete, turn on the pump.

Allow the hot wort to flow into the chiller and recirculate. After 10 min, all is sterilized and chilling may begin.

CHILLING
Turn on hose water. Allow temperature to drop to 185 deg F, then turn off pump. Within 5 minutes, temp should be at 175 deg F. At this time, add the whirlpool hops and allow recirculation to continue for 15 minutes.

After the 15 minute recirculation, turn the hose water back on. Chill to as cold as it will get, then use ice water recirculation if necessary, to bring temp down to 64 deg F or a bit lower. When chilling is complete, turn off the hose water recirculation.

MOVING WORT TO FERMENTER
Assure oxygenation setup is in place. Pour Yeast Buddy into the sanitized fermentor first, then start the transfer. Assure there is a steady stream of bubbles going into the outflowing wort. When the fermentor is about 1/2 full, add the Brewzyme-D and continue filling until wort stops flowing. Put a cover on the fermentor now. Gently swirl fermentor so that thorough mixing of Yeast Buddy and BrewZyme-D solutions occurs.

PITCHING THE YEAST
Decant the supernatant from the yeast culture. Save a little of the yeast in a jar for reculturing. Now, add the remainder of the yeast to the fermentor. With the diptube/airlock cap in place, swirl the fermentor gently to evenly distribute yeast.

FERMENTATION
Begin fermentation at 65 deg F. After 12-18 hours, add oxygen to fermentating wort for 30 seconds.

Set temparature in the fermentation chamber to 82 deg F. Allow the temperature to self rise on its own over several days, but not warmer than 82 deg F. When temp reaches 82 deg F, set temp at 75 deg F. Have fermentation continue for a week to 10 days, until the Tilt Hydrometer shows the gravity is no longer dropping.

Author:

Dirtboy

Boil Size: 5.84 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 66

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 51 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/11/2023 10:23 PM

Notes:

Author:

Boil Size: 18.5 Litres

Boil Time: N/A

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 1.42

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/22/2021 3:18 AM

Notes: Brew day 23rd Oct.
Only had 800g ginger after peeling 907g. Steeped for 45mins.
Pitched Nottingham yeast at 22c at 5pm.
Wonder if I should have left ginger in the ferment.
OG 1.051 with 18.5L wort. Will deliver 6.66% ABV - needs to be lower. Air temp 23c. Pressure by temp black mark. Spunding valve closed.
3am alarm is going off, it's at 35c! Weird.
Ferment underway, by 11am Day 1, PSI beyond 15. Opened spunding to 15PSI. Keeping pressure high to minimise off flavours.
Wort temp - 25c in a 21c air temp.
May finish in 3-5 days?
Wort vol 18.5L.

FOLLOW-UP
2nd Nov (Day 10) still spunding, still fermenting. Long brew. Spunding at c 10PSI (after correction)
Refractometer 1.020 uncorrected; correct 1.002 = 6.44%
Taste - has some bite, much less sweet than originally, decent alcohl whack. Colour cloudy grey, not the yellow expected. V close to complete ferment but impatient so...

Topped up to 24.5L to take it to SG1.028 and final target ABV of 4.8%
Backsweetened with adjusted recipe:

( https://brewtogether.com/2020/02/01/calculate-abv/ )
https://homebrewacademy.com/dilution-boil-off-calculator/

Targets:

OG =
FG =
IBU = XX
SRM: X
ABV = 6.4%

Original source: https://www.morebeer.com/questions/202

Ingredients:
• 0.907 kg peeled, diced ginger root
• 2.27kg organic cane/raw sugar
• 5 limes (zest and juice)
• Water to make 19L
• Yeast nutrient (dose per manufacturer instructions)
• 1 packet S-04 yeast (have S-05)

Method
Boil 9.5L water, then remove from heat.
Stir in sugar and yeast nutrient until well dissolved (The recommended dosage is 40ppm (5g:25L). It should be slurried in a few liters of liquid and added to the kettle about 15 minutes before the end of the boil.)
Once the sugar is dissolved add the ginger root, lime zest, and lime juice.
Steep for 15 minutes.
Strain and pour the mixture into primary fermenter and top off to 5 gallons // 19L. OG should be about 1.045.
Aerate and pitch S-04/5 yeast.

After 2 weeks, you should have reached a FG of around 0.996 and you’re ready to backsweeten.
You’ll need:
• Potassium sorbate
2 cups (473g) of water
• 85g (3 oz) peeled, diced ginger root
• 113g (4 oz) diced crystallized ginger
• 600g (3 cups) sugar (not granulated Splenda (for baking))

Boil the water, then remove from heat.
Stir in sweetener until dissolved, then add both forms of ginger and steep for 5 minutes.
Strain and add directly to the fermenter, or to a sanitized carboy and then rack the ginger ale onto it.
Let the ginger ale rest for 1-2 more weeks for the flavors to marry and mellow.
Keg it and dispense from your fridge.
Target 10 to 12 PSI when kegging).
Give the yeast at least 3 weeks to carbonate in the bottle or keg
When carbonated, chill and serve for a refreshing ginger ale that is sure to please all your friends!

Author:

JonasBL

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 30 ° C

Priming Method: sucrose

Priming Amount: 213.9 g

Creation Date: 8/15/2021 10:32 PM

Notes:

Author:

StuBrews

Boil Size: 175 Gallons

Boil Time: 15

Boil Gravity: 14.4

Efficiency: 75

Mash Thickness: 1.2

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/27/2021 1:32 PM

Notes:

Author:

Boil Size: 1.2 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: Honey

Priming Amount: 2TB

Creation Date: 12/21/2020 6:04 PM

Notes:

Author:

Grey Cat Brewing

Boil Size: 8.61 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 15.28 psi

Creation Date: 6/22/2020 12:09 PM

Notes: Source water, distilled water and phosphoric acid measurements are for my local water. Use your methods to get to target water profile and mash pH of 5.4 and sparge pH no more than 6.

Ferment at 68F and allow to free rise for 14 days or until terminal gravity.

Author:

Boil Size: 17.5 Litres

Boil Time: 85

Boil Gravity: 1.05

Efficiency: 83.3

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/12/2020 1:08 PM

Notes: 21.11. 21:00
16,25 °B = 1066,5 OG
predpokladaný koniec: 1005 SG

24.11. 21:40
7,6 °B = 1008 SG

28.11. 21:00
7,25 °B = 1005 SG

30.11. 22:45
7,05 °B = 1004 SG

7.12. 18:35
6,95 °B = 1004 SG

9.12. 11:00
6,65 °B = 1002 SG
stočené 11 l

Author:

gthmb

Boil Size: 8.5 Gallons

Boil Time: 120

Boil Gravity: 1.04

Efficiency: 60

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: 6/16/2019 5:37 PM

Notes: Gold (Smoke and Wood) and Best of Show at the 2020 Drunk Monk Challenge

Author:

Baron Swank

Boil Size: 55 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 85

Mash Thickness: 2.5

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: 3/17/2016 8:36 PM

Notes: Malts
Pale Malt - 77.5%
Flaked Maize - 20%
Malted Wheat - 2.5%

Mash in:
63 and rest for 50 minutes.
68 - 25 min
73- 15 min
Mash off at 78

We look for a beginning of boil gravity of 1063 and boil for 70 minutes to look for 1067 at the end of the boil.

Hops
Magnum - 6 IBU at 98 C
Simcoe - 5 IBU at 15 After beginning of boil
Amarillo - 15.7 IBU at 5 before end of boil
Amarillo - 10.7 IBU in the whirlpool

We cool the wort to 19 C, pitch with a high gravity Trappist strain (I suggest Wyeast 3787) and let it rise to 21 C. We ferment at 21 until we reach 1028 at which point we temp up to 23 for the remainder of fermentation. Ending FG is 1009.

Dry Hopping
Amarillo .089 kg/bbl (0,76 g pr. liter )

Author:

MCautreels

Boil Size: 13 Litres

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/15/2018 1:20 PM

Notes:

Author:

shaneomacmcgee

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/8/2018 7:36 PM

Notes:

Author:

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 55

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/29/2018 7:40 PM

Notes:

Author:

Cecchini's

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/16/2018 3:28 PM

Notes:

Author:

Mspringer

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 72

Mash Thickness: 1.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/16/2018 1:55 PM

Notes:

Author:

jimmyk

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 62

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/16/2017 12:35 AM

Notes:

Author:

LlewellynBrewHaus

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 66

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 72 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/23/2017 10:40 PM

Notes:

Author:

Zajc

Boil Size: 58 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/25/2016 10:57 AM

Notes:

Author:

roymathieu19

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 66

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: 6/12/2016 9:45 PM

Notes: