Homebrew Beer Recipes | Page 4772 | Browse 315,000+ at Brewer's Friend

Author:

DrinkmakerDave

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: N/A

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: 1/17/2019 9:51 PM

Notes:

Author:

Carlos Elizondo Muñoz

Boil Size: 29.98 Litres

Boil Time: 75

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 10 ° C

Priming Method: co2

Priming Amount: 0.73 bar

Creation Date: 12/28/2023 2:27 PM

Notes:

Author:

Dr. Ned

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 72

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: co2

Priming Amount: 1.64 bar

Creation Date: 7/14/2023 3:17 PM

Notes: Mashing quite high but I seriously doubt the FG of 1.023

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: 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:

Mohaynow

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 5.3 oz

Creation Date: 3/2/2022 1:54 AM

Notes: Not entirely sure about the IBUs on this one, the calculations are a tad on the high side.

But all in all, it was a nice easy drinking IPA, not too bitter, and a lot of friends are hoping it makes it into the rotation.

Author:

MyanmarJack

Boil Size: 11.75 Litres

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 70

Mash Thickness: 7.8

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: 6/29/2021 8:47 AM

Notes:

Author:

kearlnc1

Boil Size: 9.5 Gallons

Boil Time: 65

Boil Gravity: 1.056

Efficiency: 84

Mash Thickness: 1.25

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: 6/1/2021 1:48 PM

Notes: Brewed 6/5/3021
Kegged 6/19/2021

Beginning Gravity 1.074
Ending Gravity 1.015
ABV 7.74%

Fermented in FastFerment
Bulb changes: 4 days, remove second bulb 10 days

Starter: 26 oz. spring water and 2.5 oz. Pilsner DME. Add pack of American Chico. Place on stir plate for 38 hours, rest 8 hours. Vigorous fermentation 8-10 hours. Maybe too much pitch volume.

Yield to kettle 9.5 gal
Boil to 7 gal.
Keg yield 5.5 gal

Author:

Ruskin Brewery

Boil Size: 17 Litres

Boil Time: 60

Boil Gravity: 20.6

Efficiency: 70

Mash Thickness: 2.2

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: 3/24/2020 6:14 PM

Notes:

Author:

Boil Size: 26.67 Litres

Boil Time: 60

Boil Gravity: 17.8

Efficiency: 78

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 21 ° C

Priming Method: co2

Priming Amount: 1.72 bar

Creation Date: 5/26/2019 1:29 AM

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:

Flying Basset

Boil Size: 398 Gallons

Boil Time: 80

Boil Gravity: 15.9

Efficiency: 84

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/30/2018 8:43 PM

Notes:

Author:

demessmaker

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.037

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: 7/20/2018 2:09 PM

Notes:

Author:

riodevs

Boil Size: 30 Litres

Boil Time: 80

Boil Gravity: 1.045

Efficiency: 60

Mash Thickness: 3

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: 5/29/2018 3:40 PM

Notes: Lovibond => EBC
1.8 => 3.3
1.3 => 2.0
130 => 345

Author:

Misa

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 65

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: 1/28/2018 4:09 PM

Notes:

Author:

Yeasty Boy

Boil Size: 49 Litres

Boil Time: 75

Boil Gravity: 1.044

Efficiency: 80

Mash Thickness: 2.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: Force

Priming Amount: N/A

Creation Date: 1/23/2018 5:17 PM

Notes:

Author:

JohnnyAH

Boil Size: 54 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 83

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 22 ° C

Priming Method: sugar

Priming Amount: 120g

Creation Date: 8/2/2017 11:48 AM

Notes: c4321Z

Added Oud Beersel Oude Lambic slurry from a nearly empty keg on 6/9/2017. FG @ 1.008

Author:

oach

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 68

Mash Thickness: 3.1

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: 6/5/2017 10:42 PM

Notes:

Author:

tej.jordan.sandhu@gmail.com

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.09

Efficiency: 70

Mash Thickness: 1.35

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/13/2017 5:25 PM

Notes: BUY 3 SMACK PACKS OF 3711
BUY 3 VIALS OF Brett C

If FG = 1.001, ABV = 7.22%

Author:

pjfallat

Boil Size: 8.61 Gallons

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 68

Mash Thickness: 1.25

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: 5/29/2016 4:03 PM

Notes: