Homebrew Beer Recipes | Page 54 | Browse 325,000+ at Brewer's Friend

Author:

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 80

Mash Thickness: 4

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: 2/7/2019 1:50 PM

Notes: Tweaked from candisyrup recipe (OG1064, FG1008, SRM29, IBU24, VOL5GAL/19L). 90 minute boil, subbed styrian goldings with fuggles. Chill to 18C. Oxygenated 20 mins with air stone.

Mash water @4L/kg so not counting candisyrup (added just before flame-out) used 20L. Also sparged with 10L @approx 75C so total water used 30L and ended up 18L in fermentor (around 1 L of trub left when racking. OG reading @35C was 1076 (so with temp adjustment +0.005 closer to 1081). Therefore seems efficiency @80%. FG is 1016 at 21C so closer 1017 equals about 8.5%

Ramped up primary slowly to 26C over 9 days as bubbling started to slow (optimal lower & upper limits of wyeastlab3787 trappist-style high-gravity is 18-26C). (Optional didnt do is rack to secondary. At FG crash to 10C for 5 weeks to brighten). Bottle prime with Simplicity Candi Syrup at 32g/gallon. I used regular table sugar at 6-8g to get 3-4vol CO2 as per westmalle guidelines. Used 125g for the 17.5L. Hold bottles at 24C for 2 weeks for initial carbonation. At 1 week there was little carbonation so gave shake and up to 25C. Plan cellar 6 months

Author:

gavinprovidence

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 66

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: bottle conditioning

Priming Amount: N/A

Creation Date: 6/8/2012 9:18 PM

Notes:

Author:

blueflint

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: priming sugar

Priming Amount: 2.25 ounces

Creation Date: 8/21/2012 2:40 PM

Notes: As per information directly from a Schoenling employee in the 1990's, the original recipe had an O.G. of 13.3, IBU of 20.5 and ABV 5.56%. Schoenling only used 6 row barley and flaked corn (at one time used corn syrup). Original Schoenling recipe used Hallertau, Saaz and Cluster hops. Schoenling used a bottom fermenting lager yeast but it was fermented at warmer temps like a California Common beer and then lagered for 6 weeks. This beer definitely has the aroma of Saaz hops.

Author:

SpencerG11

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/6/2015 4:16 AM

Notes: Mash rest at 122F, 1qt/lb at 132F
Next rest at 150F with 6qt boiling water
Mash out with 6qt boiling
Batch sparge with 6qt 175F
Lauter very slowly, took 1.5 hours start to finish
First runnings exactly 12 Brix
First runnings all in kettle 12.8 Brix (1.052)
Second runnings 7.5 Brix (1.030)
Third runnings 5.9 Brix (1.030)
Preboil OG was 11 Brix (1.044) out of kettle valve
90 min boil
Maybe 1 gal water left behind with grains
Lots of boil off. Added 2qts hot water at 18 minutes. Bad idea, diluted everything
Original gravity 12 Brix (1.048)
Pitching temp was 68-70F
Fermented in boil kettle with cold water at 60-62F for 9 days then added to temp fridge at 68F. SG when added to fridge was 1.010.
Beer is darker than expected. Will let sit at 68F for 2 days then crash cool in boil kettle with ice before bottling.

Author:

JonyMac

Boil Size: 14.9 Gallons

Boil Time: 90

Boil Gravity: 1.064

Efficiency: 90

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/5/2013 3:40 AM

Notes: Fill HLT with 20 gallons:

EB Strike Water: (1.25 mash thickness X 28.85 pounds grain / 4) + 0.22 dead space under also bottom + 0.5 liquid in hoses = 9.6 gallons

- Do iodine test pre-boil to ensure conversion was successful

- Add corn sugar to boil, not in mash

- Days 1-7 Primary
- Days 8-14 Secondary - add dry hops batch 1
- Days 15-21 add dry hops batch 2
- Day 22 Add 1 TSP of plain gelatin to secondary and cold crash 48 hours
- Day 24 Rack to bright keg or bottle

Author:

EricT

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/19/2016 10:13 AM

Notes: yeast is munich classic from Danstart
ferment in basement
carrots are shredded and boiled 10 minutes with 1 gallon mash wort and then readded to mash

cinnamon, vanilla bean (scraped) and nutmeg go into a boubon (4 oz) tincture for two weeks. strained and liquid added to keg.

Author:

DocHop

Boil Size: 6.5 Gallons

Boil Time: 30

Boil Gravity: 1.041

Efficiency: 64

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: keg

Priming Amount: N/A

Creation Date: 1/25/2017 6:45 PM

Notes: Brewed Mar 27 2019

Mostly copied forward the previous version of rings of light (oct 2018)

Added to mash water:
2 g Gypsum
6.5 g ca cl
2.5ml lactate

Brew day smooth and easy. All calculation previously determined by last brew of this beer so I pretty much did everything from memory.

Mashed in 4.1 gallons (3.1 gallons was tap water.) Sparged with room temp water 4 gallons. (total 8.1 gallons)

Long hop stand started at 180 (dropped to 160). Added the columbus and cascade loose. Solid whirl pool with drill paddle x3 for the first 20 minutes. let it settle and started transferring to FV after 40 minutes total. Transfer off hops complete at 60 minutes total.

5.4 gallons in FV - with gas qd lid and co2 capture bag on.

OG 1.049 on hydrometer. Chilled to 73 and into fermenter.
Pitched a slury from the fridge of Imperial Juice used from last Ipa about 3 weeks ago. ~1/4 of a mason jar (likely over pitch).

Ferm 67, ramped to 69

4-3-19 a little activity left. Soft crash to 58.

4-4-19 - closed transfer to keg. Used the Janish keg filter with loose whole leaf hops in the keg. 2oz of El dorado, 2oz of amarillo. Easy closed transfer. left at room temp for 24 hours. then into fridge and put on 30 psi for 48 hours. then turned down to 15psi. carb. finished at 1.014

4-8-19 - pretty decent carb. lots of red berries, tropical fruit, pungent, oily... but too sweet. missing some bitterness? Too high FG? the higher mash left it at 1.014 so missing that drier hop pressence i think. thinking about taking it out of fridge to let the dry hops in keg work on some perceived bitterness for a few more days. thinking about adding some isomerized hop oil? hmm
too sweet, too much GNO! 17% plus the higher fg, too sweet yuck.

Author:

Toffit

Boil Size: 20 Litres

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 52

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/13/2016 7:19 PM

Notes:

Author:

Denbo

Boil Size: 6.9 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 81

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 62 ° F

Priming Method: CO2

Priming Amount: N/A

Creation Date: 5/23/2014 1:46 PM

Notes:

Author:

Sean Dawson

Boil Size: 18.85 Litres

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/18/2020 10:59 PM

Notes: Using http://brulosophy.com/methods/lager-method/

Starting at 12 c

Will ramp up to 19 c slowly after roughly 50% attenuation

Copied from https://www.brewersfriend.com/homebrew/recipe/view/869772/munich-madness-oktoberfest-marzen- with adjustments for smaller batch size, slightly different hops etc.

Author:

ltrog

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: corn sugar

Priming Amount: 1 cup

Creation Date: 10/30/2016 6:46 AM

Notes: Dry hop in secondary.

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 60 ° F

Priming Method: Corn sugar

Priming Amount: N/A

Creation Date: 7/10/2018 6:49 AM

Notes: Chocolate rye not available at my local home brew supply store, tried to roast my own. The rye burnt so using chocolate malt in place.

Author:

Huff

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

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: 11/27/2017 7:46 AM

Notes:

Author:

hamje

Boil Size: 2.5 Gallons

Boil Time: 10

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: 3/13/2012 1:44 PM

Notes: Combine 2 1/2 gallon spring water with honey, bentonite, and yeast nutrient and bring to a boil. Skim and remove scum that forms on top of must. After 5-10 minutes of boiling, cover and remove from heat.

Cut vanilla beans lengthwise to expose interior of beans for greater flavor extraction and insert into 5 gallon jug along with cinnamon sticks and sweet orange peels (inside tied grain bag). Once must has cooled to room temperature, add to glass jug and use remaining spring water to bring water level up to 5 gallons. Pitch proofed yeast, add fermentation lock, and store in dark place for 7 to 10 days.

Once primary fermentation slows/stops, rack into clean jug. Rinse cinnamon sticks and vanilla beans with tap water and add to secondary fermentation chamber. After 2 additional months of storage in a cool dark place, bottle as preferred (flat or sparkling).

Author:

cityofchi

Boil Size: 2.25 Gallons

Boil Time: 60

Boil Gravity: 1.025

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/4/2014 8:09 PM

Notes: Source: http://goo.gl/526mR

Strike rains at 159 degress.
Turn off kettle and cover.

Monitor so temp is 152-154 degrees for 60 mins.

1 tsp of Irish Moss added at last 15 minutes of boil to enhance clarity.

Author:

ipanchor

Boil Size: 7.2 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/18/2017 12:36 PM

Notes: DRY HOP: Added 0.5 Mosaic 3rd day of primary fermentation...the other 2 oz added for 3 days after primary complete. Pellets added directly to primary.

Author:

Bakke Brygg

Boil Size: 26 Litres

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 77

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/6/2017 12:56 PM

Notes: Mesk på 67 grader i 60 min. Hvis du har mulighet, kan du gjerne gjøre en utmesk på 77 grader i 5 min.

Pitch gjær på 17 grader. La stige fritt i et romtemperert rom (på 20-22 grader). Det kan bli varmt inne i gjæringskaret under gjæringen, men dette er ønskelig i dette tilfellet. Temperaturen vil synke igjen når stormgjæringen roer seg. Tørrhumle f.o.m. dag 8, og la tørrhumla få en kontakttid på 5-10 dager. Gjør gjerne en coldcrash (å senke temperaturen så langt ned mot 0 grader som mulig) 2-3 dager før tapping hvis du har mulighet.

Author:

HG Brewing

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 12/18/2013 7:23 PM

Notes: This is SUPER close to Magic Hat #9!

Ferment in the primary fermenter 7 days, or until fermentation slows, then siphon into the secondary fermenter and add apricot flavoring. Leave in secondary 14 days, then bottle. Bottle condition for 21 days. Will peak at 2 to 5 months. Serve in a pint glass at 45 degrees.
Yeast alternate: Wyeast 1084 (Irish Ale Yeast)

Food pairing: superb with sweet-and-sour shrimp, pork fried rice, and broccoli in a spicy garlic sauce.

Author:

AnteK

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/1/2017 2:55 PM

Notes: BIAB method for Braumeister 20l, efficiency 70 %
total Water: 28l.
(Hoppy NEIPA Juice, its a cloudy beer)

25l to mash / Mash PH 5.4/5.5
No sparge
Boil Ph: 5.2

Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 18 to 22c˚"7/10 days"

Dry Hop "5 days" 22c˚
150g citra
5 days, Cold crash before packaging

Author:

bwoodworth

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 2/29/2012 4:22 AM

Notes: Place Grains (8oz) in 3.5 Gal cool water. Raise temp. to 157F (higher temp for more dextrin extraction) and hold for 30min. Pseudo-sparge. Bring to boil, kill heat, add DME, return to boil -> boil 10 minutes before beginning hop schedule. Hops/Misc.: Bittering at 60min, Flavor + Orange, Lemon, Coriander, and Moss at 15min, Aroma at 1min. Cool in ice bath (~25min) to 80F. Siphon into primary and pitch liquid yeast directly in at 75F.