Homebrew Beer Recipes | Page 4691 | Browse 325,000+ at Brewer's Friend

Author:

Whistle Punk

Boil Size: 50 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 70

Mash Thickness: 1.15

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: 10/30/2018 4:07 PM

Notes:

Author:

Bobby G

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 0.55 bar

Creation Date: 1/7/2024 9:47 PM

Notes: Start fermenting at 19°C
Day 4 go to 21°C
Day 7 add 1 g. Aromazyme
Day 9 dry hop
Day 12 rise temperature to 23°C for 48 hours
Day 14 add 5 grams ascorbic acid, then
slowly cool down to 3.9°C
Day 16 carbonate for 5 days at 12 PSI
Day 21 canning day

OG: 1.058
FG: 1.007

Author:

btryin

Boil Size: 7.03 Gallons

Boil Time: 90

Boil Gravity: 1.038

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: 7/14/2022 8:13 PM

Notes:

Author:

C.W.

Boil Size: 6.77 Gallons

Boil Time: 45

Boil Gravity: 1.056

Efficiency: 65

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: 5/28/2022 5:11 AM

Notes: Alternate name: Party in the Stratosphere
1L : 100g LDME starter

Author:

joshuakb111988

Boil Size: 2.5 Gallons

Boil Time: 5

Boil Gravity: 1.122

Efficiency: 100

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: 8/10/2021 5:19 AM

Notes:

Author:

caspad_brewer

Boil Size: 6.5 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 28 ° C

Priming Method: dextrose

Priming Amount: 12

Creation Date: 5/20/2021 7:20 PM

Notes: Pasos
1.- Lavar y desinfectar equipo: olla, cuchara, fermentador, auto-sifón, marguera, tapón, air lock, termómetro.

2.- Añadir a la olla 6.5 litros de agua purificada.

3.- Ablandar o calentar un poco la miel para verterla mas fácil en la olla.

4.- A partir de que comienza la ebullición restaría 1 hora de cocción.

5.- Una vez terminada la ebullición enfriar a 40 C° con el serpentín o chiller.

6.- Tomar muestra y dejar enfriar para medir densidad Inicial (OG).

7.- Traspasar el mosto al fermentador, agregar la levadura y revolver muy bien.

8.- Dejar fermentar aproximadamente 10 días (o hasta dejar de ver actividad de fermentación).

9.- Tomar muestra para medir densidad final (FG) para calculo de ABV.

10.- Embotellar con las cantidades de azúcar indicada y dejar reposar 3 semanas.

11.- Probar una muestra y tomar notas y observaciones.

Author:

JoeSeitz

Boil Size: 8 Gallons

Boil Time: 80

Boil Gravity: 1.044

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: 5/10/2020 8:28 PM

Notes: Newer hops can be heated at low temperatures (<200 °F [<93 °C]) on a cookie sheet for 4–5 hours. The idea is to heat the hops until all of their aroma has been driven off. Be aware that the smell may not be one that others find pleasant.

Cantillon turbid mashing schedule as published and scaled accordingly.
1) In kettle #1, combine water (about 2.4 quarts) at 144 °F (62 °C) and the crushed grain to achieve a temperature of 113 °F (45 °C). Mix the grain and water thoroughly and allow it to rest at 113 °F for 10 minutes. This amount of water is just enough to wet all of the grain and flour. The mash needs to be stirred well to make sure that all the grain is wetted and that no clumps of flour are present. Total time for this step is about 20 minutes, including the temperature rest.
2) Next, add enough boiling water (212 °F [100 °C]) to the mash to bring the temperature to 136 °F (58 °C). Do this over the course of 5 minutes, making sure to mix thoroughly. It will take about 3.5 quarts of boiling water to raise the mash temperature to 136 °F, and you will end up with a very soupy mash with plenty of excess liquid. Allow the mash to rest for 5 minutes at this temperature. Remove about 1 quart of liquid from the mash, add it to kettle #2, and heat to 176 °F (80 °C). The liquid taken off should have the appearance of milk. Once heated it will clear up and large particles of hot break will form.
3) Add more boiling water to the mash over the course of 10 minutes to bring the temperature to 150 °F (65 °C), again with constant mixing. It will take about 5 quarts to achieve this temperature. Allow the mash to rest for 30 minutes at 150 °F (65 °C). At this point, the mash will be very soupy and the liquid much less milky in appearance.
4) Remove 4 quarts of liquid from kettle #1 and add it to kettle #2, which will put it up to 5 quarts. Continue to heat kettle #2 to maintain a temperature of 176 °F (80 °C). The liquid removed from kettle #1 will be very cloudy, but not quite as milky as the liquid previously removed in step 2.
5) Add more boiling water to kettle #1 to bring the temperature to 162 °F (72 °C) and allow it to remain at that temperature for 20 minutes. Again, it will take about 5 quarts of water to reach the rest temperature. The mash should be very thin and soupy with a great deal of small particulate matter in the liquid portion.
6) After the 20-minute rest, run off the liquid from kettle #1 and bring to a boil in a third kettle. Add enough of the liquid from kettle #2, at 176 °F (80 °C), back into the mash in kettle #1 to bring the mash to a temperature of about 167 °F (75 °C). Allow the mash to rest at that temperature for 20 minutes. If any liquid is left in kettle #2, it can be added to the previously collected runoff in kettle #3.
7) After 20 minutes, recirculate the wort in kettle #1 to clarify it, and begin sparging with 185 °F (85 °C) water. Sparge until the gravity of the runoff has dropped to less than 1.008 (2.06 °P). Boil the wort, now in kettle #3, until the volume is reduced to about 5 gallons.

Author:

Slapmonster

Boil Size: 27 Litres

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 2.678

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 114.3 g

Creation Date: 1/11/2020 9:23 AM

Notes:

Author:

Yohann001

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/9/2019 1:29 AM

Notes:

Author:

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 12.5

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/22/2019 7:02 PM

Notes: Social Kitchen and Brewery's brewmaster Kim Sturdavant says: "I would encourage folks to add the enzyme in the mash, shoot for a mash temp of 143 - 146 to not denature the enzyme. The equivalent of 20mls / 100#s of grain is enough. Add the enzyme 1/3 of the way into mashing to ensure the mash isn't too hot to denature the enzyme. Stir very well and let the mash have an hour-long rest to let the enzyme do its work."

"The other option would be to add the enzyme to the kettle while lautering, then hold off on heating the kettle until all wort is in and has 30 minutes of contact with the enzyme at around 145 degrees (lower would be fine, too)."

"The enzyme will denature in the boil, but it's already done its work."

"That would all mean that the amylo in the fermentation is no longer needed. I'm finding better results with fermentation character and hop aromatics by having no enzyme present in the fermentation."

Lastly, it is very important to add nutrient to the boil as well as 1/2 way through fermentation (with something like BSG's Startup) since the wort will be almost entirely glucose, there is not a lot of nutrition for the yeast.

Author:

krupster

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: 2.6

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: 3/7/2015 5:02 PM

Notes: Was originally planned to be with hawthorne juice. I omitted the juice after i got an OG of 1.057 (73%) due to a change in sparging procedure. FG turned out to be 1.012, with a very nice saison flavour to the beer.

Average fermentation temp was 21C, with a few temp changes in the first 4 days up to 25C

FInal flavour is spicy, nicely supported by Saaz, as well as a fruity flavour. Nice mouthfeel (round) due to wheat malt.

Author:

Ottowerks

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 8/31/2018 12:31 PM

Notes: Found a recipe here, but he used peanut butter powder, I edited it to change the powder to extract.

Make sure to soak the cocoa nibs in vodka overnight before you dump into your 2nd Ferm.

The peanut butter extract will not give you an massive peanut butter taste, but more of a back end. You can ramp that up if you want.

Had to change up the recipe a bit a So Brewery did not have the base malt or yeast. The old recipe used UK Maris Otter Pale, and White Lab British Ale Yeast WLP005

Author:

plano_harry

Boil Size: 6.08 Gallons

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 72

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: table sugar

Priming Amount: 5oz

Creation Date: 5/25/2018 1:09 AM

Notes: Target OG 1.053

(NB) Impaling your senses with complex flavors, Bloodthirsty Saison is a remix of the perennially classic Saison style. A savage dose of blood orange puree adds additional fierce citrus character to com- plement the estery, spicy and peppery tones spawned by the traditional Saison yeast strain. The result is a fantastically rustic ale featuring a pristine deep golden color, a ferociously brilliant white head, and an unrelenting dry finish.

Author:

Schmook

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 76

Mash Thickness: 1.25

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: 12/24/2017 5:22 AM

Notes:

Author:

birankara

Boil Size: 21 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 3.46

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: 10/13/2017 11:06 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: dextrose

Priming Amount: N/A

Creation Date: 8/9/2016 6:29 PM

Notes:

Author:

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/8/2015 9:02 AM

Notes: Tresne dat do sladiny. Bacha na ucpani odtoku.

------------------------------------
29.2.2016 Vareni
------------------------------------
Tresne byly zmrazeny z leta. Nebyly moc vyrazny. Ve sladine byly citit jen trochu.

Ve sladine je hodne znat Pale Ale. Priste bych zvolil nejaky mene vyrazny.

Tentokrat jsem nepouzil mech, protoze chmelovar mel pekne vlocky. Na konci ale tekla zakalena sladina. Priste bych ho tam dal bez ohledu na vlocky.

Sanitace VWP, oplach vodou z kohoutku. Snad se to nekontaminuje.

-------------------------------

Author:

bcwaldon

Boil Size: 7.75 Gallons

Boil Time: 60

Boil Gravity: 1.049

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: 9/20/2015 4:33 PM

Notes:

Author:

HopReligion

Boil Size: 6 Gallons

Boil Time: 15

Boil Gravity: 1.034

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/7/2015 11:47 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

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: 4/19/2015 4:16 AM

Notes: