Homebrew Beer Recipes | Page 4614 | Browse 320,000+ at Brewer's Friend

Author:

Dev11

Boil Size: 15.655 Litres

Boil Time: 117

Boil Gravity: 1.052

Efficiency: 79.6

Mash Thickness: 3.153

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 15.5 ° C

Priming Method: dextrose

Priming Amount: N/A

Creation Date: 11/27/2020 10:53 AM

Notes: Targer BU:GU: 0,29
Final BU:GU: 0,3

29.3. 1:00
15,75 °B
+ kvas.voda = 15,5 °B / 1063 SG
predpoklad FG = 1010

2.4. 23:30
presun do bytu – 21,9 °C

6.4. 13:45
7,75 °B = 1010 SG
cítiť síru

8.4. 11:00
7,65 °B = 1010 SG
cítiť síru

10.4. 10:20
7,75 °B = 1010 SG
cítiť síru (asi už slabšie)

12.4. 19:45
7,6 °B = 1010 SG
cítiť síru

14.4. 19:05
7,8 °B = 1011 SG
ten smrad je už trochu iný

16.4.
7,75 = 1010 SG
po pretočení smrad zmizol
9,3893 g/l (12°C) = 3,253 vols
stočené: 12,5 l

14.6. 17:00
7,9/7,8/7,75/7,7/7,65/7,6°B / 1,008 SG

Author:

Boil Size: 217 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 73

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: 1/23/2024 8:20 PM

Notes: Amber Biere de Garde

pitch at 65, set at 70

small updates to malt and hops, yeast / late change to hops schedule due to higher than expected AA in Mistral moved 10 min to whirl

** review water next run, barely got yield before grant got cloudy **

Author:

Yokai.brewing

Boil Size: 210 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 80

Mash Thickness: 2.5

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: 7/3/2022 4:46 AM

Notes:

Author:

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: 2.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: sucrose

Priming Amount: 138.9 g

Creation Date: 3/14/2022 10:10 PM

Notes:

Author:

Peter Dietz

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.089

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 22.94 psi

Creation Date: 12/25/2021 9:07 PM

Notes: MASH
3 gallons
122F for 15 minutes, then raise to 154
mash at 154 for 60-90 minutes
sparge 168 15-30 minutes with 3.5G
until you get 6.5 G in kettle.

BOIL
90 minute boil (longer to drive out SMM, precursor to DMS in lightly kilned pilsner).
@ 60 - add hops
@ 5 - add spices

No need for whirlfloc.
Chill rapidly to 68F.
Rack to fermenter
Aerate
Pitch yeast

Ferment at 68, raise to 72f for final 1/3 of fermentation.

Author:

SkaldBrewer

Boil Size: 6.43 Gallons

Boil Time: 65

Boil Gravity: 1.057

Efficiency: 80

Mash Thickness: 1.5

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: 12/1/2021 1:24 AM

Notes:

Author:

Xiua brewery

Boil Size: 25 Litres

Boil Time: 30

Boil Gravity: 1.03

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 0.29 bar

Creation Date: 7/18/2021 6:46 PM

Notes:

Author:

Jimbo!

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 55

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: 6/18/2021 10:40 PM

Notes: Mash 122F 20 min

Mash 149F 60 min

Author:

Austin Ferreira

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.106

Efficiency: 85

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: 5/8/2021 1:51 PM

Notes:

Author:

Endre

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 72

Mash Thickness: 2.7

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: 4/30/2021 10:49 AM

Notes:

Author:

No.342 Brewer

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/8/2017 10:45 AM

Notes: dolito 2l převařené vody před chmelovarem

Author:

RockyMtnGT

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 73

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/17/2019 4:24 PM

Notes: Dough in all but the acidulated malt using 4.0 gallons (15 L) of water with a target mash holding temperature of 149 °F (65 °C). Hold the mash temperature for approximately 60 minutes or until the conversion is complete. Add the acidulated malt to the mash for an additional 45 minutes. Try to keep the temperature as close to original mash temperature as possible using an available heat source. Anything between 144–149 °F (62–65 °C) will work. Raise the temperature of the mash to 168 °F (76 °C) and begin sparging with 170 °F (77 °C) water until you collect 6.0 gallons (23 L) of wort in the kettle.

Author:

Colkburg

Boil Size: 100 Litres

Boil Time: 60

Boil Gravity: 1.024

Efficiency: 78

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: 6/25/2019 5:38 PM

Notes: 2 fermentorja:
1/ 25L
add ginger 150g at day 7

2/ 25L
add orange juice in peel (4x); dryhop 120g WAIMEA;
pasion juice cca 250ml

Author:

Brewmaster Brent

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

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: 3/22/2019 2:03 AM

Notes: 1 tsp ground ginger at beginning of boil
zest of 1 orange at beginning of boil

Author:

CrowellMike

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.5

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: 6/25/2018 7:30 PM

Notes:

Author:

Carthy Craft

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 73

Mash Thickness: 4

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: 6/20/2018 7:14 PM

Notes: Saison as the base ale.

Blended with Crafty Ned (Flanders Red Ale) once the primary fermentation with Saison I stabilises and finishes. The Crafty Ned contains a mixed yeast culture which can continue to attenuate down to 90-95%. This gives a very dry finish and adds the funk/sour.

Taste the blend to balance but this will change as it finishes fermenting and during bottle fermentation. Will change over time. Aiming for tart rather that overly sour.

Dry hop after all fermentation has finished.

15 L mash
17 L sparge

Author:

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 72

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/31/2018 10:17 PM

Notes: Brewed 30-6-18
Plan:
Round trip continuously variable mash - Start mash at 67°C, begin recirculating while allowing to cool naturally to 60°C. Once mash hits 60°C, begin slowly heating while recirculating. Stop at 77°C. Hold for 5 minutes and sparge.

Actual:
Started at 66°C and dropped to 64°C. Stirred mash then raised to 66°C and dropped to 60°C. Heated on mash mode back to 77°C. Process went for 1-1.5hrs

Pre-boil 1.040
Added 330g LDME and 150g Dextrose at 10 mins

OG 1.056
FG 1.006 (11-7-18)
6.6% ABV

2 x 3711 and 1 x 3724

Started fermentation at around 20°C. Started bubbling within 8hrs. Consistently raised temp up to 28°C over 4 days.

1.027 @ 3-7-18 Tasting great. Clean ferment and lovely aroma. Spicy flavour with a nice malt profile. Still very sweet but promising.

1.007 @ 7-7-18 Tasting very dry and a little tart, accentuating the bitterness.

Ph at 4.5

Cold crashed - 11-7-18
Bottled 28-7-18 tasting dry and very good, dryness exaggerating the bitterness and tartness a little.

Scored 38 BABBs Belgian mini comp. 23-8-18

25-8-18 Drinking very well. Just slightly too bitter. Could also benefit from a little more yeast character and malt character. Tartness faded after a few weeks.

1st Place in Belgian Ale category QABC September 2018 on 44 points

Author:

kmosand@gmail.com

Boil Size: 35 Litres

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 70

Mash Thickness: 3

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: 2/28/2018 1:03 PM

Notes: 45 gram us 05

Author:

cactucillo

Boil Size: 26 Litres

Boil Time: 95

Boil Gravity: 1.057

Efficiency: 60

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: Sugar

Priming Amount: 100g

Creation Date: 5/15/2017 10:26 AM

Notes: Yeast: Safbrew BE-256
Starter:
Phase 1: 120g DME (3EBC approx) + 80g DME (57 EBC) + 2 litres H2O
Phase 2: 200g DME (57EBC) + 2 litres H2O

The beer is boiled for 90-95 minutes to reduce boil size and add it to the 4 litre starter. Because of this, density calculations are approximate.

Before fermentation: 24 litres
After 3 weeks fermerting: 20,5 litres. Several litres lost while moving the beer from first fermenter to secondary fermenter, most of it dead yeast.

Priming sugar: 20,5 litres * 6g/litres = 123g (125 g effectively)