Homebrew Beer Recipes | Page 5197 | Browse 315,000+ at Brewer's Friend

Author:

ChemEBeerGeek

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.09

Efficiency: 85

Mash Thickness: 3.44

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: 0.45 bar

Creation Date: 10/5/2019 7:31 AM

Notes:

Author:

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.044

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: 1/23/2024 3:42 AM

Notes:

Author:

jordsti

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/26/2022 7:16 PM

Notes:

Author:

Neidigbräu

Boil Size: 4.19 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/24/2022 8:25 PM

Notes:

Author:

Boil Size: 28.91 Litres

Boil Time: 75

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 3.13

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: 123.1 g

Creation Date: 4/26/2022 7:06 AM

Notes:

Author:

Keyway

Boil Size: 31 Litres

Boil Time: 60

Boil Gravity: 1.041

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: 3/26/2022 3:46 AM

Notes:

Author:

Uilspieel

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

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: 11/3/2021 9:22 AM

Notes:

Author:

YannickBrew

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

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: 4/23/2020 3:26 PM

Notes:

Author:

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 23 ° C

Priming Method: dextrose

Priming Amount: 89.5 g

Creation Date: 3/20/2020 8:22 PM

Notes:

Author:

Evansbrewing123

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 80

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: 11/12/2019 6:02 PM

Notes:

Author:

pixelhussar

Boil Size: 45 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/16/2015 11:23 AM

Notes: Malts:
German pilsner helyett lehet maris otter

36g élesztő

Hops:
egy az egyben a brewing classic styles

Resources:
Brewing classic beer styles
https://byo.com/bock/item/1759-american-pale-ale-style-profile
http://byo.com/pilsner/item/1197-oh-say-can-you-c
http://byo.com/hops/item/133-american-pale-ale

Author:

jneighbors

Boil Size: 8.125 Gallons

Boil Time: 90

Boil Gravity: 1.023

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/30/2019 2:16 AM

Notes: Brew Day: 6/4/19, Start 7:15A
Daytime Start Temp: 60, RH: 90 @ 06:00, Grain Temp 65.7 F

MASH:
Mash target temp of 154 @ 2.0 qt./lb. dough in @ 162.8 F
Volume of strike water: 27.0.10 (Quarts)
Temperature of strike water:164.0 (F)
Liquor pH: 7.68
Actual mash temp: 152.1 Avg.
Mash Start: 6:53 A
Mash pH 20 min. from start: 5.38 @ 60.5 F
Mash end: 7:57 A, 64 Min.
Vourlof: 5 Min.
Lauter Target: 5 min./gal.
Lauter Start: 8:03 A
Lauter End: 8:08 A
pH of last runnings: 1.022
pH of mash: pH 4.61
Refractometer: 1.054
Hydrometer: 1.054

BOIL:
Boil Length: 90 Min.
Boil Starting Volume.: 8.125 gal. at 212F
Boil Start: 9:15 A
Boil Starting Gravity (BSG): 1.054
Boil Starting pH: 5.56
Fining Additions 10:31 A
Boil Cooling Coil Imersion Insertion: 10:35 A
Boil End: 10:45 A
Boil End Volume: 6.875 gal.
Boil Ending Gravity (BEG): 1.0XX
Boil Ending pH: 5.35
Fining addition prior to end of boil: 10 min.
0 tsp. Irish Moss in boil.
1 tablet Whirfloc
1 tsp. Wyeast in boil
Finish Boil Vol.: 6.80 al.
Whirlpool Hops added @ 170 F
Cooled wort to 70 @ 11:12 A, 27 minutes
Refractometer: 1.054
Hydrometer: 1.0XX
pH: 5.31
Oxygen in wort: Fermenter head filled with oxygen, then set on hand truck (dolly) to facilitate shaking. Shaken hard 3 separate sessions at 1 minute each with oxygen in each session in fermenter head space.

HOPPING:
60 Min: 32.3 g. Magnum
5 Min.: 11.5 g. East Kent Golding
0 Min.: 20 g. Chinook

IBU/GU RATIO:
American Stout IBU/GU Target: ~1.0
Recipe: IBU to GU: 59/66 = .94

FERMENTATION:
Hydrometer SG: 1.0XX
06-04-19: Temp Controller set to 67: 66-67 F, Day 1
06-XX-19: Temp Controller set to 68: 68-69 F, Day XX
06-XX-19: Temp Controller set to 69: 69-70 F, Day XX
06-XX-19: Dry hop added, Day XX
NA: Blow-off removed, airlock inserted F, Day -XX
06-XX-19: Apparent physical activity stopped, Day XX
06-XX-19: End 2-day Diacetyl rest, Day XX
NA: PH: 4.XX Day XX
06-XX-19: Cold crash start, Day XX
06-XX-19: Transfer Beer to keg. Day XX
06-XX-19: PH: X.XX, Day XX
06-XX-19: Hydrometer reading; 1.015 Day XX
06-XX-19: Set keg CO2 to to 30 p.s.i. , Day XX
06-XX-19: Reduce keg pressure to 11 p.s.i. , Day XX

FERMENTATION NOTES:
Yeat starter started the prior day. Cold crashed yeast for adding to fermenter next day, 6/5/19. Set cooling to 62 F. Starting fermentation temp at 65 F.

TASTING NOTES:
XX

John Neighbors

Author:

Mpier

Boil Size: 25 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 88

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: 3/17/2019 1:42 PM

Notes:

Author:

1strepublic

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.35

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: 10/4/2018 6:38 PM

Notes:

Author:

Mastermind171

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 60

Mash Thickness: 1.5

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: 9/3/2018 2:55 PM

Notes:

Author:

Patrick Starfish

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.109

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/26/2018 9:49 PM

Notes:

Author:

Dene100

Boil Size: 41 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 83

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18.6 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/4/2018 6:38 PM

Notes: Sparged super slow l'y 1 hour

Author:

Jevers

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 56 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/16/2017 3:51 PM

Notes:

Author:

tayvay

Boil Size: 496 Gallons

Boil Time: 75

Boil Gravity: 1.059

Efficiency: 78

Mash Thickness: 1

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: 2/15/2017 7:55 PM

Notes: *Yeast and Fermentation notes: Knockout at 63 degrees F, and hold there for 2 days. After 2 days, allow the beer to "free rise". In other words, turn off the glycol. It may get as hot as 85 degrees F. This is fine and will encourage the beer to finish. A majority of ester and phenol production occurs in the first 48 hours of fermentation, as such, this method (very common, by the way) will help reduce the levels of esters/phenols while still giving the yeast optimal conditions to finish fermentation. Ferment until the gravity of the beer does not change for 3 days in a row. Just as note, this may take longer than a "traditional" ale as Belgians can creep along at the end of fermentation, sometimes dropping at a rate of .5 degrees plato every day. You must let it finish though!
-After beer is doing fermenting, perform a diacetyl test to make sure none is detected.
-Also, we aerate our Belgian yeast strains at approximately 2/10 the rate of our other ales and lagers. This is another traditional technique that intentionally "stresses" the yeast out and encourages the production of desirable esters and phenols.
-If you'd like to switch yeasts, there are a variety of options, though WLP590 would be a great option, especially if you want to use the same yeast on this beer and the Belgian Table Beer. If you want very low ester/phenol production, WLP565 would work as well.
*After the beer is done fermenting, and passes a diacetyl test, drop the temperature of the tank to 37 degrees F. Allow to condition until the beer tastes ready.
*78% Brewhouse efficiency is a guess. Mare Island should have a better idea.
*In regards to mash water volume, while many people go with 1.5 qts/lb of malt, we have always had success with a lower rate of 1 qt/lb. This may need to be adjusted.
*We have targeted a pre-boil volume of 16 bbls, but if evaporation is greater than this, let me know and we can adjust.
*Supermoss/Whirlfloc have different usage rates. add at at rate that has been successful for Mare Island.
*We use Zinc (a yeast nutrient) at a rate of 1 gram/bbl. I would recommend doing the same. But many brewers do not use any. Also, many other brewers use a comprehensive "yeast nutrient" which contains more than zinc. We have not had success with this product and have heard of off flavor production as a result of it's use. That being said, if Mare Island is having success with it, it may be good option.
*Treat water as Mare Island does.