Homebrew Beer Recipes | Page 529 | Browse 315,000+ at Brewer's Friend

Author:

LovesIPA

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 3/4/2013 5:09 PM

Notes:

Author:

crayfish_dc

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: N/A

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: 5/26/2014 11:37 AM

Notes: 1. Empty the contents of canned pumpkin into a grain bag. Steep the grains and pumpkin together in 4 gals of water for 55 min at 155 deg.
2. Batch Sparge with remaining gals of water at 160 - 170 deg.
3. Ensure you have 7 gallons, add the brown sugar and bring to a boil.
4. Add 2 oz of Willamette Hops and boil for 55 min
5. Add 1 oz of mount hood hops and boil for 10 min
6. Add the spices into a grain bag and boil for 2 min
7.Pitch yeast when wort temp is 70-80 deg.

Author:

ANS92302@YAHOO.COM

Boil Size: 12 Gallons

Boil Time: 75

Boil Gravity: 14.3

Efficiency: 79.5

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/26/2014 10:29 PM

Notes: 2 Tbsp Gypsum before mash. 2 packs 1056. Oxygenate during transfer after cool down.

Author:

Yokai.brewing

Boil Size: 400 Litres

Boil Time: 60

Boil Gravity: 1.095

Efficiency: 75

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/18/2019 3:41 AM

Notes: Using dried Shiitake-mushroom. Soak with water in mash-tun for 24hrs at under 5 ℃.
Take out mushroom from mash-tun before mush in.

Author:

TenOaksBrewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.038

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: 5/4/2018 4:06 PM

Notes: Water: .6 tsp gypsum, .4 tsp salt to cold water. 2.6 tsp Chalk during mash
Roast Oats @ 325 for 75min

Author:

Sam Kornstein

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.104

Efficiency: 35

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: 11/24/2017 1:24 AM

Notes:

Author:

Wurst Brauerei

Boil Size: 31.4 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 3

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: 10/17/2017 12:44 PM

Notes:

Author:

Mikulin Vasyl

Boil Size: 509 Litres

Boil Time: 60

Boil Gravity: 14

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/20/2015 9:22 PM

Notes:

Author:

rgrosholz

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 77

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: CO2

Priming Amount: 5lb

Creation Date: 6/23/2012 5:09 PM

Notes: 1/2 gal starter
Alternate yeast - Safale S-04
Pitch yeast at 65, maintain temp until final gravity is reached. Boil oak cubes in Port Wine and cool. Add to secondary fermenter and rack beer. Secondary fermentation at 65 for 14 days, then bottle condition 2 weeks.

Author:

Ismaithant

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.098

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/2/2016 1:19 AM

Notes:

Author:

Fjord & Fjell Nano Brewery

Boil Size: 55.7 Litres

Boil Time: 60

Boil Gravity: 9.5

Efficiency: 60

Mash Thickness: 3.25

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 30 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/25/2017 8:33 PM

Notes:

Author:

foxchainman11@yahoo.com

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.051

Efficiency: 60

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/19/2016 7:14 PM

Notes: Mash Tun got 6 gallons of RO water at 162 F strike Temp. That 1.38 qt per Ib of grain. One table spoon of pH 5.2 pH stabilizer by 5 star Chemical and One tea spoon of Calcium Chloride.

Brewed on 10/10/2016. 4 L starter, MrMalty wanted 5 L. Pitch at 70 F. Pure Oxygen added for 60 seconds. Placed in a 67 F water bath.
67-68 F Ferment for 5 days. Turned up to 72 F. Transferred to secondary with 4 oz Centennial dry hop in muslin bags. Plan to package in 6 days.
Finished Gravity 1.012 0n 10/15/2016 before dry hop.

Author:

Louis C

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.021

Efficiency: 35

Mash Thickness: 3.1

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: 5/5/2019 12:14 AM

Notes: Mash at 150°F (65.5°C). Using lactic acid, adjust mash to achieve 5.1–5.3 pH. Dry hop when gravity falls below 1.020, but take caution as nucleation sites may cause a geyser. Start with a few pellets, let the CO2 settle, then finish the dry hop under positive pressure. Do not remove yeast. After 7 days on hops, crash beer to 32°F (0°C) and hold for 4-5 days before racking to keg or bottling.

Author:

Percent42

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 1.33

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: 3/25/2015 3:34 PM

Notes:

Author:

LJvermonster

Boil Size: 7.75 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 1.45

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/20/2015 2:01 PM

Notes: Total Water Volume Needed = 10.75 gal
Mash Water = 5.50 gal @ 165 Deg (Strike)
Mash Temp = 153 for 60 minutes
Sparge Water = 5.25 gal @ 170 Deg
Sparge Sit Time = 15 minutes

Mash Water- Add the following:
Gypsum - 5g
Calcium Chloride - 1.5g
Epsom Salt - 3g
Lactic Acid - 1.6ml or 1.936g

Sparge Water- Add the following:
Gypsum - 4.8g
Calcium Chloride - 1.4g
Epsom Salt - 2.9g
Lactic Acid - 1.4 ml or 1.694g

Pre-Boil Volume = 7.75 Gallons
Add 10 drops Fermcap-S before boil
Add Whirlfloc tablets 15 minutes left in boil
If applicable, add Corn Sugar with 15 minutes left on the boil

Filter hops by putting a 5 gallon paint strainer bag into the primary and pouring wort through the strainer before pitching yeast

Rehydrate US-05 prior to pitching
1) Warm the dry yeast to room temperature
2) In a sanitized container, prepare 1/2 cup of sterile water at 95-105°F
3) Sprinkle the dry yeast on top of the water, trying to avoid setting up large, dry clumps.
4) Let sit 15 minutes, then gently stir.
5) When the yeast has reconstituted, gently stir again to form a cream and let sit another 5 minutes.
6) Carefully and slowly, adjust the temperature of the yeast to within 15°F of the wort temperature.
7) Pitch the resultant cream into the fermentation vessel, ideally as soon as possible.

Author:

Houses 3 Brewing

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/24/2015 4:11 AM

Notes:

Author:

Kortatu

Boil Size: 21 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: Bottling sugar

Priming Amount: 140

Creation Date: 11/11/2014 10:02 AM

Notes: Transferir el mosto y la fruta al fermentador primario y aerear durante 1 minuto.
Añadir la levadura y aerear otro minuto.
Fermentación primaria llevará más tiempo del habitual (15-20 días). Cuando los kiwis suban a la parte superior del cubo y estén casi blancos significará que se ha extraído todo el azucar y sabor.
Temperatura de fermentación 17-24.
Dejar acondicionar otros 10 días.

Author:

keithouweneel@gmail.com

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/16/2014 4:06 PM

Notes:

Author:

Milk The Funk

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.047

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: 4/3/2019 9:46 PM

Notes: https://www.facebook.com/groups/MilkTheFunk/permalink/2592231764138355/

Just took 1st place in the 1st round of NHC for my Gose thanks to you fine people, couldn’t have done it without this page and wiki info!
I’ll share the recipe with you guys even though it’s really pretty basic but I guess sometimes that’s best.

5 gallon batch
50% pils 50% wheat malt
Mashed in at 154°f for 60min
Adjusted wort to 4.5 PH with Lactic Acid
Brought wort to 200°f then
Cooled to 95°f and added 8 capsules of Swanson’s L.Plantarum.
Purged Kettle with co2 and covered with Saran Wrap. I kept the wort at 90°f for 24 and got the PH down to 3.2.
Brought wort back to a boil and then immediately started cooling.
Added 10g crushed coriander, 14g pink Himalayan sea salt, and 1oz galaxy pellets at flameout. Cooled to 70°f and pitched Safale US-05. Kegged after 10 days.