Homebrew Beer Recipes | Page 5518 | Browse 320,000+ at Brewer's Friend

Author:

AdamCrum

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 1.5 oz

Creation Date: 7/31/2019 8:53 PM

Notes:

Author:

Marcos Matricardi

Boil Size: 28.02 Litres

Boil Time: 75

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 3.65

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: 1/20/2024 4:33 PM

Notes:

Author:

Without a Clue Brewing

Boil Size: 7.11 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 69

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: 12/23/2023 5:32 PM

Notes: 12/25

Mash @ 151 (160 strike)
Sparge @ 172 (165 by end) (183 sparge)
5.5 gal 1.6 og

1/1 Raised temp to 68 and held til eod 1/12

1/12 FG 1.012 Begin cold crash

1/28 kegged 5 gallons and carbed in chest freezer at 34f 11PSI

Grist. We scale this grist bill in this proportion to hit a starting gravity of 25° Plato after boil, and boil aggressively to ensure rich caramelisation.

58.9% Pilsner zero (Viking)
17% Munich (light) (Viking)
8.5% Carafa type 2 special (Weyermann)
4.2% Special B (Dingemans)
4.2% Chocolate malt dark (Viking)
4.2% Cara 300 (Viking)
2.8% Cara pale (Viking)
A further 15% of the fermentables will come from a dark sugar added at the start of the boil.

We mash for approximately 60 minutes at 62°C, then rise to 72°C for 15 minutes, before finally mashing out at 78°C and starting the latter.

We would look to start the boil at approximately 24°, with a pH of 5.1

Over the 60 minute boil we bitter to approximately 60—70 IBU with Magnum, and add 0.64g/L of Northern Brewer at the end of the boil

We ferment Öö at cool temps of around 18°C with WLP090, San Diego Super yeast, which we use as our house strain. We expect this to finish at approximately 7° Plato

Following the main fermentation, we’ll crash this to –1°c and hold it there until it’s tasty, removing the yeast. It’s not uncommon for this to sit for several weeks at cold temperatures lagering!

Additional notes:

We use Viking malt from Finland for the majority of our base malts and they have a very British style.

US-05 is an adequate substitute for WLP090, and may be preferable if you cannot create a healthy yeast starter

We’re using protafloc and yeast nutrients, these can be added as appropriate during the boil

Author:

jeffbarleycorn

Boil Size: 181.7 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 80

Mash Thickness: 3.3

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: 2/8/2023 12:52 PM

Notes: OG 1.054
IBU 40
88.50 % Maris Otter
2.00 % CaraRed
5.00 % CaraPils
4.50% Dextrose

Mash Temp 65C
Mash thickness 3.29L/kg
target mash pH 5.3

Hops
%of IBU time Hop
28.00 % 60 Pekko
8.00 % 60 Columbus
4.00 % 45 Amarillo
12.00 % 30 Simcoe
12.00 % pb30 soak Cascade
12.00 % pb30 soak Centennial
12.00 % pb30 soak Amarillo
12.00 % pb30 soak Simcoe
8.00 % Dry Hop 01 Amarillo
32.00 % Dry Hop 01 Cascade
18.00 % Dry Hop 01 Columbus
22.00 % Dry Hop 01 Simcoe
20.00 % Dry Hop 01 Citra
8.00 % Dry Hop 02 Amarillo
32.00 % Dry Hop 02 Cascade
18.00 % Dry Hop 02 Columbus
22.00 % Dry Hop 02 Simcoe
20.00 % Dry Hop 02 Citra

Author:

Blades&Brews

Boil Size: 25.98 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 72

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: 12/24/2022 4:33 PM

Notes: Target Final Fermenter 21 L

EST Preboil Gravity 1.047
EST Target OG 1.059-1.060
EST Target FG 1.013-1.017

Mash 24.7
Sparge 11.1

For Dry Stout Water Profile 1 gram gypsum (1/4 tsp) at mash

A full body, Irish Extra Stout has a touch of sweetness and coffee and chocolate character in both the aroma and flavor.

Gold in O'Conner's 2022 competition

Author:

CornishInBrissy

Boil Size: 11.4 Litres

Boil Time: 60

Boil Gravity: 1.115

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/3/2022 4:42 AM

Notes:

Author:

Boil Size: 92.5 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 4

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: 4/7/2022 10:51 PM

Notes: Simpsons Maris Otter Malt

Brewed 9/11/18

Moved fermenter inside, temp rise to 21°C

SG1024 day 3 (12/11/18). Added dry hops. Airlock activity stopped when hops added. Activity again after 24hours.

SG1014 day 9 (18/11/18). Very strong passionfruit/stone fruit aroma and flavour. Removed first dry hops.

Day 12 (21/11/18) cold crash to 4°C for 4 days.

Day 17 (26/11/18) keg.
Day 18 (27/11/18) Dry hop 50g Galaxy in hop bag in keg.

Author:

Water'n'Wine Truro

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 1.44

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: 5/15/2020 12:17 PM

Notes:

Author:

Open Back Brewing

Boil Size: 3.65 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/6/2020 8:27 PM

Notes:

Author:

Darby Rose Brewing

Boil Size: 7 Gallons

Boil Time: 45

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/8/2020 6:59 PM

Notes:

Author:

mercurial

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 68

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: 5/17/2015 1:42 PM

Notes: Early yeast hydration and proving. Wort from the mashout boiled while sparging to prove the yeast.

No squeezing of the bag, letting it rest in the collinder. Then to the sparge water for 10 minutes and let it drip again. Not too long, but the extra dripping liquid added later in the boil.

Mash with 15l, sparge with 15l
Gravity after mash was 1.056. 65 - 70% efficiency.

Added 5 liters of water to the boiling water in the beginning.

Stand hop start at 175 F, and let it rest for 30 minutes.

10.05 OG

Author:

Jason1112

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 2

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: 12/1/2018 3:58 PM

Notes:

Author:

Genus Brewing

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: 1.25

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: 9/9/2018 8:11 PM

Notes:

Author:

Mr. Gibson's Homebrew

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/2/2018 1:24 PM

Notes:

Author:

MondoBaz

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 90

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/28/2018 2:02 PM

Notes:

Author:

West Jersey Brew Co

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/11/2018 11:16 PM

Notes: Dry Hop with pellets ~48 hours after fermentation has begun (so ~3 days after brew-day).

Dry Hop with Lupalin powder for 3 days.

Serve Fresh AF!

Author:

Singapour

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 50 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 12/3/2017 10:21 AM

Notes: This is a simple IPA recipe but fermented with lager yeast at lager temps..Primary for 14 days @ 48-50*F..D. rest for 48 hours @ 65*F..Lager at 35*F for 2 months..Dry hop last week of lagering before racking to serving vessel

mash volume 4 gallons
batch sparge volume 5 gallons

Author:

JB2332

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 80

Mash Thickness: 1.2

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: 7/24/2017 1:07 AM

Notes: Mixed pumpkin puree with 1/2 gallon of water from mash water total, heated mixture to 100 degrees and added pectic and amylase enzymes. Let sit overnight.

Mix allspice, nutmeg, ginger and cinnamon with 8 oz of vodka and let sit to make tincture.

Author:

Boil Size: 220 Litres

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/5/2016 12:44 PM

Notes: pre charge 25ltrs
Mash Liquor 80ltrs
Temp Adjustment 20Ltrs
1st Sparge 132ltrs 10 minute infusion 910/920

43cm from top of boil tank = 228