Homebrew Beer Recipes | Page 5153 | Browse 310,000+ at Brewer's Friend

Author:

bhhawk15

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 75

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: 7/8/2019 9:52 PM

Notes:

Author:

Marek Placko

Boil Size: 6 Litres

Boil Time: 30

Boil Gravity: 1.04

Efficiency: 67

Mash Thickness: 3.65

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: 2/22/2024 1:03 PM

Notes:

Author:

Boil Size: 41.85 Litres

Boil Time: 15

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 3.14

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 32 ° C

Priming Method: co2

Priming Amount: 0.6 bar

Creation Date: 8/22/2023 12:12 PM

Notes:

Author:

Alan's Beer

Boil Size: 11.76 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/28/2022 7:44 PM

Notes: Tossed yeast @ 13/2/23, 9:00 AM, SG = 1.072, T= 54 F
14/2/23, no evidence of fermentation, SG unchanged
15/2/23, no evidence of fermentation, SG Unchanged
16/2/23, no evidence of fermentation, SG Unchanged
17/2/23, 9:00 AM, Pressure reading 7 psig, SG= 1.069, 55 F
18/2/23, 9:00 AM, 17 psig, SG = 1.063
19/2/23, 11:00 AM, 15 psig, SG = 1.054, 55 F, opened spundle valve a bit
20/2/23, 8:30 AM, 12 psig, SG = 1.048, 55 F
21/2/23, 12:30 PM, 12 psig, SG = 1.039, 57 F
22/2/23, 1:44 PM, 11 psig, SG = 1.033, 56 F
23/2/23, 8:00 AM, 10 psig, SG=1.030, 55 F
23/2/26 8:00 PM, 7 psig, SG=1.023, 52 F
23/3/01 8:00 PM, 7 psig, SG=1.019, 52 F
23/3/02 6:00 PM, 7 psig, SG=1.018, 52 F
23/3/03 2:00 PM, 7 psig, SG=1.017, 52 F
23/3/04 4:00 PM, 4 psig, SG=1.016, 52 F
23/3/05 4:00 PM, 3 psig, SG=1.016, 52 F
23/3/06 9:09 AM, 2 psig, SG=1.015, 52 F
23/3/07 9:09 AM, 1.5 psig, SG=1.014, 52 F
23/3/08 12:20 PM, 1.0 psig, SG=1.014, 52 F

Author:

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.049

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: 12/11/2021 3:55 PM

Notes:

Author:

Viasityu

Boil Size: 19.68 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/22/2021 10:33 AM

Notes:

Author:

Zak2883

Boil Size: 12 Gallons

Boil Time: 120

Boil Gravity: 1.058

Efficiency: 60

Mash Thickness: 1.5

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: 2/22/2021 3:44 AM

Notes: This recipe was originally 5gal from AHA, all ingredients are x4 in this recipe from original. This was made with plans to dilute to 1.040 before adding to a barrel to age. Hops should be old, debittered low alfa acid. Looking for 10 IBU. Final gravity should be around .999.

Ingredients:
MALTS
2.5 lb. (1.1 kg) soft, unmalted whole wheat berries (available in bulk at natural grocers)
2.8 lb. (1.3 kg) two-row malt
2.8 lb. (1.3 kg) six-row malt
1 lb. (454 g) rice hulls
HOPS
4 oz. (113 g) 3-year-old, low–alpha acid noble hops (120 min)
YEAST
Wyeast 3763 Roeselare Ale Blend, with 1 quart starter
Optional
Used 5-gallon barrel
Specifications:
Original Gravity: 1.04

Final Gravity: 0.999

IBU: 10 (estimated)

SRM: 3

Directions:
Grind unmalted wheat berries in malt mill until the consistency of grits; this takes approximately four passes through. If in need of aged hops, ask your local shop if they have any “expired” hops. They are also available through online retailers. In a pinch, bake in the oven spread out on parchment paper at 160°F (71°C) for 6 hours. Create yeast starter the day prior to brewing. Add 2 gallons (7.57 L) of water to milled wheat and bring to a boil to gelatinize the wheat. Boil 15 minutes while stirring constantly. Cool to 166°F (74°C) by adding approximately 2.5 cups (591 mL) cold water and stirring. Add 0.75 lb. (340 g) two-row and 0.75 lb. (340 g) six-row malt and add to mash tun. Let rest for 1 hour. Add remaining malt and rice hulls and 1.25 gallons (4.73 L) of 175°F (79°C) water and mash another hour. Sparge with enough 190°F (88°C) water to bring it to 7 gallons (26.5 L). This will help to avoid a stuck sparge, and husk tannin extraction is a minimal concern due to the use of the huskless berries. Additionally, any husk-derived compounds extracted from the malt will be consumed by Brettanomyces over the years. Add hops and boil to reduce volume to 5 gallons, approximately 1.5 to 2 hours depending on your equipment. This length of boil should eliminate any cheesy flavors from the aged hops. To maintain oxygen exposure, an actual barrel is preferred over a glass carboy, but oak spirals/chips can be used if necessary. Rack to barrel or carboy and ferment at 65°F (18°C). Age in barrel for up to three years. Tartness from the lambic cultures in the blend will develop by 18 months. Bottle using 5 ounces (140 g) of corn sugar to prime. Beer continues to improve in the bottle indefinitely.

Author:

pänel brewery

Boil Size: 26 Litres

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: 1.01 bar

Creation Date: 12/8/2020 9:14 PM

Notes: 2nd place of the 1st Hungarian Online Homebrewers Competition 30A: Spice, Herb, or Vegetable Beer

Author:

markf19

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: dextrose

Priming Amount: 4.3 oz

Creation Date: 7/20/2020 9:05 PM

Notes:

Author:

Brew Dungeon

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 68

Mash Thickness: 2.6

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: 9/22/2019 1:58 AM

Notes:

Author:

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/6/2016 12:15 PM

Notes:

Author:

Reevesie

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 74

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 10.23 psi

Creation Date: 12/20/2018 1:56 AM

Notes: 7/4/23-5# Wheat Malt & 5# Maris Otter, 3# Raw Wild Honey from Costco. 2# of Home-Grown Muscat Grapes. Aged Mandarina Bavaria 1oz. Will add house sour culture and some bottle dregs for good measure.
Mash: 2ml Phosphoric 75%, 2g CaSO4, 4.5g CaCl, 1.5g MgSo4
Sparge: 4ml Phosphoric 75%, 2g CaSO4, 4.5g CaCl, 1.5g MgSo4
Kettle: 3ml Phosphoric 75%

**10/4/2020-This was about 5.25G trying to go into a 5G keg. Woops. Next time-straight mash/batch sparge. It had an oak spiral for about 5 months, next time, the whole fermentation with oak. 2#wheatmalt, 3#marisotter, 12oz flaked wheat, 4oz flaked oats, 12oz honey.

NOTE: F*** the mash schedule. Water temps didn't work, ended up with way too much water to boil off. Hit my efficiency, though, I just had to spend an extra long time trying to get enough boil-off to fit the fermenter. Next time, Pre-mash the raw grains (if not flaked) and just do the regular mash schedule.

Also, added 1/2 Gallon of my House Sour Culture, so total into the fermenter is 5.5 Gallons.

**Ingredients purchased for batch #2. I am changing the grain bill, adding more honey, a different hop, a different primary yeast, and trying a turbid mash-style with various rests to follow the method for making lambic. Not that it doesn't already taste like lambic, but I am interested in what will happen when I up the wheat and change the mash schedule.

**Forgot the champagne yeast at bottling. I also underestimated how much space was in the top of the carboy for bottling and spilled some of the priming sugar. While I was bottling, before I capped all of the bottles, they were burping. I hope this is from active yeast and not just CO2 coming out of solution. Bottled 4 3/4 Gallons, still have 1/2 gallon set aside to start the next batch, solera-style.

**This was uninteresting, flat, and dull until 6/2/2019 (approximately 5 1/2 months aging in carboy on lees), at which point the acidity had brightened up the beer and the Muscat flavor started to show through the lifeless tastes. FG worked out to be 1.000.

**I tried making the AHA IAMSKB Weisse and it didn't work, so I modified the batch using my wild cultures taken from the Muscat grapes I grow in Torrance. I also added 12oz of Mead that didn't ferment as extra food for the sour culture. Now it is a real sour, amazing in flavor, and so as I pull from it to bottle, I plan to use a Solera-style method to replace the pulled beer with fresh wort and fresh brewer's yeast.

Author:

Darby Rose Brewing

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.153

Efficiency: 70

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: 12/12/2018 10:07 PM

Notes:

Author:

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 71

Mash Thickness: 1.5

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: 12/5/2018 7:22 PM

Notes:

Author:

LassiL

Boil Size: 85 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 86

Mash Thickness: 3

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: 9/3/2018 5:52 AM

Notes:

Author:

duncan.luke

Boil Size: 13.5 Gallons

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 78

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: 4/28/2018 12:34 AM

Notes: Half blood orange, half blueberry

Author:

Mr.longsearch

Boil Size: 45 Litres

Boil Time: 120

Boil Gravity: 1.081

Efficiency: 90

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: Sukker

Priming Amount: N/A

Creation Date: 4/12/2018 4:19 PM

Notes:

Author:

Joiski

Boil Size: 60 Litres

Boil Time: 60

Boil Gravity: 9.8

Efficiency: 75

Mash Thickness: 3

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: 11/9/2017 2:37 PM

Notes:

Author:

ccurran149

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.5

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: 3/28/2017 7:31 PM

Notes:

Author:

Pete 68

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/20/2016 11:45 AM

Notes: