Homebrew Beer Recipes | Page 4758 | Browse 315,000+ at Brewer's Friend

Author:

okBrews

Boil Size: 7.2 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 78

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: 7/26/2021 12:30 PM

Notes:

Author:

Wolf Pack Brewing

Boil Size: 30.22 Litres

Boil Time: 90

Boil Gravity: 1.133

Efficiency: 72

Mash Thickness: 2.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: co2

Priming Amount: 0.76 bar

Creation Date: 3/31/2024 12:59 AM

Notes: 50L into BK50 with 1 pack + 5L Starter of Wyeast 1318 London Ale III
19L into keg to cool down for racking onto 3rd Gen Bohemian Lager yeast cake in SS25

Replaced Whirlpool pellet hops with 1kg of fresh hops (NZ Cascade, WTD005, Saaz, Colegate, Orange Sunrise, Rakau, Wakatu, Motueka)

Author:

DJC

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.118

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/22/2023 3:35 PM

Notes: Dark, Roasty, Malty, Chewy goodness!

Author:

mecca131

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.094

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: 10/10/2022 6:38 PM

Notes:

Author:

The Keg

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: 1.64 bar

Creation Date: 9/4/2022 6:49 AM

Notes:

Author:

Ferdaze

Boil Size: 7.44 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: 2.5

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: 8/11/2022 12:23 AM

Notes:

Author:

javibulin

Boil Size: 175 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 1.25

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: 8/9/2022 8:28 PM

Notes:

Author:

Connor256

Boil Size: 23.97 Litres

Boil Time: 60

Boil Gravity: 1.062

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: 6/4/2022 10:13 AM

Notes:

Author:

RustyBarrelHomebrewing

Boil Size: 5 Gallons

Boil Time: 3

Boil Gravity: 1.047

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/9/2022 7:59 PM

Notes: Black Viking Rose Seltzer Test Batch.
Brewed 3/24/2022
OG 1.047
FG 1.005
ABV 5.5%

On brew day started with 5 gal distilled water. Heat up 2 gals to 180 and added 1oz pack of White Labs Seltzer Max nutrient pack (link below). Combine that back with the other 3 gal and chill if needed down to 90 degrees, then pitch yeast. For this batch I used reused lutra yeast so yeast count is not precise, used about 3 spoonfuls worth of slurry.

At high krausen added the fruit, which was store bough frozen berries, thawed and blended in the blender into a puree.

Overall, fermentation went slower than expected, it took about two weeks before I called it done at 1.005. Normally seltzers should finish at 1.000 but I am assuming the fruit had some residual sugars/gravity causing it to not ferment all the way down. The high FG and slow ferm could also possibly be from a low pitch rate. Also some colleagues messaged saying it could possibly be caused by a pH imbalance (did not take any pH readings). Another colleague said to use more nutrient than recommended by White Labs.

The rose water extract (link below) is really strong and can come across as soapy if overdone. I tested drops in the glass off the tap and determined one drop per 16oz pour was about right. Added 30 drops to the keg before canning. I realize this is very imprecise especially for scaling. It registered as 0g on my scale and imperceivably small volume in my measuring cup.

Carbonation was also not measured well, just added co2 until it seemed right. I think standard for seltzer is between 2.8-3.0 volumes.

Resources :
* White Labs Seltzer Max : https://www.whitelabs.com/enzymes-nutrients-detail?id=236&type=ENZYMENUTRIENT#:~:text=SeltzerMax%E2%84%A2%20has%20been%20optimized,with%20organic%20sources%20of%20nitrogen.

* Nielsen-Massey Rose Water Extract : https://www.amazon.com/gp/product/B00194BI4I/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

Author:

jfxdoyle

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

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: 11/4/2021 11:23 PM

Notes:

Author:

thezach

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 69 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/2/2013 2:36 PM

Notes: 12/17
Primed 5 gallons at 50 degrees with 3.2 oz. corn Sugar for 2.55 volumes CO2. (if 60 degrees, 2.35 volumes; if 45 degrees, 2.7 volumes)

Got some aroma of fresh apples. Could be cleaned up in bottle conditioning. Could be caused by unfinished ferm/yeast health/aeration or O2 in beer during dry hopping.

12/14 1.015, final dry hop 3 oz (short 1 Oz Mosaic) purged with CO2 cartridge.

12/10 reading 1.019, smells incredible, tastes great. Ferm slowing.

12/7 (3 days into ferm) added “high krausen” hops

Approx
2g CaCl
5g CaSO4

Approx 7 gallons

Mash in 153/. Finish at 151

Dry hop at the very end to avoid vegetal character (3-4 days)

11/29/21
Spitballing a 60% efficiency since this is Zach G's equipment and we'll likely do a mash basket and first wort runnings for a first 6 gallon boil (5 gallon final yield).
Then sparge for a small beer of who knows how many gallons.

1g/gallon CaCl maintains ion levels of 72 ppm Ca, 127 ppm Chl.
1g/gallon CaSO4 maintains ion levels of 61ppm Ca, 147ppm SO4

The optimal brewing water range for:
Calcium is 50-150 ppm
Sulfate 150-200 ppm (pale) (not to exceed 400)
Chloride 150 (not to exceed 250)

ESTIMATING 6 gallons for big beer and 5 gallons for small beer
___

3.50 g CaCl in last brewday to support hop and malt profile (see below). Only added to strike water, forgot to add to sparge to maintain profile levels.
___

http://www.brewersfriend.com/mash/
http://www.brewheads.com/batch.php

PAST MASH REFERENCE NUMBERS:
Grain temp: ~70
Mash tun: 80-90
Mash water: 165
Water in tun before dough-in: xxx
Mash start: 152
Mash finish: 150

Second batch sparge finished at 1.012
Collected 8.5+ gallons @ 1.045

PAST MASH REFERENCE NUMBERS:
Grain 73.5 / Mash tun ~82
Mash water 164
Water in tun before dough-in: 162.5
Mash start: 151.5
*Stir after 15 and 30 minutes, holding at 151

Grain 78 / Mash tun ~85
Mash water 164
Mash start: 150

___

Lots of long chain sugars and proteins to sustain body despite high attenuation (Michael Tonsmiere echoes this in a blog): unmalted grains, flaked grains, torrified wheat

Can start with saison or mixed culture strain or with a standard sacch strain and after a week pitch a secondary strain to add complexity and (in cases of belgian saison strains) complete attenuation.

Free rise fermentation

Dry hop at the very end to avoid vegetal character (3-4 days)

Whirlpool at 150-60 provides more peachy stonefruit whereas 170-80 leans towards citrus

Oxidation preventions (Aside from reducing hot-side and cold-side aeration) add ~.5 gram ascorbic acid per gallon - add it in any time - between mash and packaging

Salt concentrations: http://howtobrew.com/book/section-3/understanding-the-mash-ph/using-salts-for-brewing-water-adjustment
CaCl (72 ppm Ca, 127 ppm Chl per gram per gallon)
CaSO4 (61ppm Ca, 147ppm SO4)

The optimal brewing water range for:
Calcium is 50-150 ppm
Sulfate 150-200 ppm (pale) (not to exceed 400)
Chloride 150 (not to exceed 250)

The chloride anion acts to make the beer seem fuller and sweeter. It has the opposite effect of sulfate. In fact, the sulfate-to-chloride ratio is a good way to gauge the effect of the brewing water on the balance of the beer. For example, a sulfate-to-chloride ratio of 2:1 or higher will tend to give the beer a drier, more assertive hop balance, while a beer with a ratio of 1:2 will tend to have a less bitter, rounder, and maltier balance.

Author:

BrewBrus

Boil Size: 13 Litres

Boil Time: 5

Boil Gravity: 1.099

Efficiency: 70

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: 2/4/2021 10:03 AM

Notes:

Author:

Pokey46

Boil Size: 6.98 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 73

Mash Thickness: 1.29

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: 4/10/2020 3:54 PM

Notes:

Author:

Dhors

Boil Size: 11.4 Litres

Boil Time: 30

Boil Gravity: 1.089

Efficiency: 35

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: 5/30/2019 4:55 AM

Notes:

Author:

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 70

Mash Thickness: 2.24

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 5:15 PM

Notes:

Author:

Jay Thomas

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 72

Mash Thickness: 1.55

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: bottle condition

Priming Amount: 1 cup corn sugar Add 1 pack CBC-1

Creation Date: 2/11/2019 9:31 PM

Notes: Lager for 2 months in the oak barrel.

Author:

Gentlemalt

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/28/2018 8:06 PM

Notes:

Author:

Two Shepherds Brewing

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 70

Mash Thickness: 1.5

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: 7/5/2018 2:24 PM

Notes:

Author:

kkleparek

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: dextrose

Priming Amount: 6 oz

Creation Date: 10/14/2017 1:09 AM

Notes: I messed up the first batch. I slightly overshot the mash temp then over corrected first too cold then too hot then my plastic colander (aka false bottom) floated to the top of my soupy mash so I had a hard time draining it and sparging. Then as the boil started I threw in thw 30 minute hops first, so I swapped the 30 and 60 minute additions. Then I forgot the irish moss (which by the way isn't in the drop down for additions). Its fermenting now and is obviously super cloudy.

But good news, I bought the same ingredients again and a new colander so I can try again.

Author:

Sas

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 72

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/14/2015 3:04 PM

Notes: Mash at 153° for 60 min.
Sparge as usual
Cool and ferment at about 68°

Add Vanilla Beans after primary - rack 7 to 14 days
Add Bourbon at bottling (1 to 1.75 cups - don't overdo this!)
Infuse Bourbon beforehand with Oak Chips/Cubes if you want.