Homebrew Beer Recipes | Page 49 | Browse 325,000+ at Brewer's Friend

Author:

liquid bread brewery

Boil Size: 6 Gallons

Boil Time: 1

Boil Gravity: N/A

Efficiency: 100

Mash Thickness: N/A

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: 2/15/2012 3:48 PM

Notes: Honey is mostly Mesquite topped off with wildflower. Added w/o boiling. Belgian water profile which has enough nutrients for the yeast. All ingredients except fruit/oak added during primary.

Add the oak at the end of primary fermentation.

Author:

HollaBomp

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/27/2015 5:39 PM

Notes:

Author:

Umoyk

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 80

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: 3/7/2013 11:43 AM

Notes: Pitch yeast at 18°C. Allow it to rise to 20°C in the first 24 hours and to 22°C in the first 48 hours. Keep it there until fermentation is complete (4-6 days?).

Author:

Bakke Brygg

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 17 ° C

Priming Method: Sukkerlake

Priming Amount: 8,5 g sukker/L

Creation Date: 9/6/2014 1:40 PM

Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 13,5 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

I dette ølet kan et mer avansert meskeskjema være verdt å gjøre:
Innmesk på 37 grader
45 grader i 10 min (ferulsyresteg)
50 grader i 10 min (proteinsteg)
63 grader i 45 min (beta-amylasesteg)
72 grader i 15 min (alfa-amylasesteg)
77 grader i 5 min (utmesk)

ELLER:
Mesking på 66 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 16 grader før pitching av gjær.

Gjæring på 17 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager).

Gjæralternativer: WLP351, WLP380, Safbrew WB-06

Author:

Water'n'Wine Truro

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.087

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/21/2018 7:05 PM

Notes:

Author:

prospero

Boil Size: 9.25 Gallons

Boil Time: 180

Boil Gravity: 1.074

Efficiency: 72

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 67 ° F

Priming Method: sucrose

Priming Amount: 3.6 oz

Creation Date: 5/25/2012 7:37 PM

Notes: 2 total Mexican and Madagascar Vanilla Beans

Add Aged Oak Cubes in Heaven Hill Rye Whiskey (Pikesville or Rittenhouse Rye) to taste (alternate Elijah Craig or Breckenridge Bourbon)

Bottle with CBC-1 yeast for proper carbonation due to high ABV

Author:

TampaTony

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: 1.029

Efficiency: 76

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 67 ° F

Priming Method: Force Carb

Priming Amount: 30psi

Creation Date: 9/23/2014 4:20 PM

Notes: Sour Starter: (3 days prior to Mash)
1. Boil a 1.035 gravity starter and let cool to 100 degrees.
2. Inoculate the starter with a handful or 2 of crushed 2-row or pilsner, cover and let it sit for 3 days.

Sour Mash: (Eve before brew day)
1. Complete your normal mash regiment, add 10% equivalent of acidulated malt (22oz) to bring the PH down to 4.3 or lower, sparge normal, and bring the pre-boil wort to 180°F for pasteurization. Chill with wort chiller to 115°F. Drain into cooler.
2. Pitch the lacto starter sometime before bed, Wrap the cooler in blankets and let it sit in the garage (This is in florida during the summer, northern climates will need a way to maintain heat in the 95-105 range) Check the pH in the a.m. and be prepared to boil (you want a PH of 3.8 to know it is finished, it takes roughly 12-14 hours depending on temp)
3. Clean & sanitize flask. Make a new starter for your German yeast and put it on a stir plate for pitching the next day.

Brew Day:
1. Bring to boil, follow hops/boil schedule as normal, chill, and drain to fermenter.

Fermentation:
1. Chill to 64°, pitch yeast and keep at 64° F until activity subsides. (4-5 days)
2. Raise temp to 68° F until activity is complete.
3. During primary, let the berries thaw, then re-freeze (this will break down cell walls). Add 6 pds frozen Raspberries and hold for 2-3 days.
4. Crash to 32° F for 24 hours.
5. Keg and force carbonate

Author:

JackPGH

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.022

Efficiency: 73

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/9/2013 8:54 AM

Notes: USE LIGHT HONEY.
LATE ADD RETAINS SOME LEMONY HONEY FLAVOR.

Author:

VT_jlee

Boil Size: 6.25 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/20/2016 2:03 AM

Notes: Water adjustments: 5mL acid, 3.5g gypsum, 5g CaCl2

Total Water Needed 6.98 Gallons
Strike Water Temp 158 Fahrenheit
Total Mash Volume 7.78 Gallons
PreBoil Wort 6.38 Gallons
PostBoil Wort 5.00 Gallons
Into Fermenter 4.25 Gallons

Notes from call with Imperial Yeast:
Invert can on brew day
Crack and off gas
Pour 25% out, and then swirl up the can for ~1min and dump in

Water profile suggestions: 75-125 PPM calcium, 150-175 PPM sulfate, 100-125 PPM chloride, 5-15 PPM magnesium, <20 PPM sodium, and <50 PPM carbonate

My profile: (aim for 150 chloride, <100 sulfate)

Author:

munkkimaster

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 2.5

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: 4/19/2016 6:09 PM

Notes:

Author:

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/23/2015 10:34 AM

Notes: og 12

Author:

Wootbräu

Boil Size: 7.5 Gallons

Boil Time: 15

Boil Gravity: 1.047

Efficiency: 68

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 72 ° F

Priming Method: sucrose

Priming Amount: 4.4 oz

Creation Date: 7/22/2018 12:21 AM

Notes:

Author:

B1lldozer

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/24/2013 9:53 PM

Notes:

Author:

TimBrewz

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 82

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/14/2013 10:22 PM

Notes: This beer has been a hit and multiple medal winner for 5 years now. 3 gold medals in 3 entries in the Slurp and Burp "Northwest Style" ale specialty category. Dozens of brewers at Homebrewtalk have loved it.

A great, malty and hoppy beer. Easily tweaked recipe for your hop preferences. This is the original, medal winning recipe.

SRM between 15 and 18 depending on grains used and how hard and long the boil is. Ends up a beautiful deep red color.

I now do 1 oz each of the dry hops.

Author:

Fro-Daddy

Boil Size: 33.5 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/22/2018 3:00 AM

Notes: **DON'T TRUST WHIRLPOOL IBU**

https://aussiecraftbrewing.com.au/thread/1788/pirate-life-mosaic-ipa

Ale Malt 93%, Carapils 7%
OG: 1064 FG 1011 7% ABV
IBU: 58 (don't know the exact hop schedule but you could imagine there a substantial amount late)
Dry Hop: 4g/L (I would double that personally and add cryo to the keg)
Yeast: US-05 or liquid equivalent

Author:

RapTom

Boil Size: 36 Litres

Boil Time: 80

Boil Gravity: 21.6

Efficiency: 83

Mash Thickness: 2.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 14 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/28/2015 7:14 AM

Notes:

Author:

BrewHop

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 73

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/14/2013 7:08 AM

Notes: Brewed 11/16/2013 Hit mash temp at 154 and recirculated about 3/4 of a gallon. Hit 5.2 pH on the dot. Pre-boil gravity was 1.050 which puts it at about 79% efficiency. I got a little less boil volume (8 gal) than usually, probably due to the absorption rate of the oats. I used Greg's chugger pump for recirculating and to sparge with and it worked really well. No problems with stuck sparge. It might have been why my efficiency went up but it's possible because I boiled less. I hit 5.75 on the dot. I also cooled the wort down to about 68F because I had some extra ice. First day temp was dropped down to about 62F and by evening had raised up to about 65F. Day two the brew was about 56 or 66F. Day 3 fermentation started to slow down a lot so I let it drift up to 68F and in the evening I took it out of the swamp bath. Day 4 it's at 70/71F. Bottled on 12/1/13 and then kegged a little bit of the excess. Got 24 bombers and 7 twelves on the bottle. Carbed it to 2.1 volumes of C02. Bottle Code OMS.

Author:

hoosier buddy

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 78

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/7/2017 4:14 PM

Notes: For preparation of the spruce, I usually cut off a bunch from a tree, place them in a ziplock freezer bag. Place the ziplock freezer bag in the freezer for no less than 2 weeks. This will kill everything and anything on the spruce.

The spruce I try to pick it right off of the tree. This is just cutting small size bits off of the tree itself. When you do this take some in your hands and rub your hands together vigorously. Then smell and if it's super pungent you can adjust the amount that I add at the times I do. I weigh them out, and do an 8 oz. addition @ 15 mins, and then a 2 oz addition at 0 min/flameout. When adding the additions to the boil I just throw the whole branch/sprig in the boil, tree stem and all. People most times ask if I pull the leaves off the tree/stem but I don't.

Author:

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 73

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/7/2017 5:52 PM

Notes: Mash in with 4.75 gal. at 164 for rest at 149 - 60 min.
Infuse 4.8 gal. at 193 for rest at 168 - 15 min.

Lauter and collect 7.5 gal.
Pre-boil OG 1.054

Boil for 90 min.
Add sugar at 60 min.

Cool wort to 62 and pitch yeast.
Allow fermentation temp to rise to 78.