Homebrew Beer Recipes | Page 555 | Browse 325,000+ at Brewer's Friend

Author:

BrewHop

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 71

Mash Thickness: 1.4

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: 8/28/2013 5:45 AM

Notes: Brewed 9/14/2013 Hit 150 for the mash temp. Strike water was 174 and it hit 156. Had to recirculate and add about 3 cups of cold water to get it down to 150. I was trying to over shoot the temps so I could account for temp loss on the re-circulation but I guess I did too much. pH was 5.3. Boil gravity was 1.048. Hit 5.75 almost perfectly again. Chilled down to 73F and pitched the yeast. Got a slower start from this brew because chilled it down more than usualy with the pre-chiller. Day 1 and 2 of primary fermentation temps were between 66 and 68F. Day three is crept up to 70F and I cooled it down to 69F. By day 4 it had climbed up to 70F again and I decided to stop temp control. By evening of day 4 it had crept up to about 73. Day 5 it was up to 75F. I cooled it in the evening down to 73. Day 6 it was still at 73. Took a gravity reading on 9/27 and it finished out at 1.012 so same as last time. 9/29/13 used 1/2 Tbsp of biofine for clarifier. 9/30 did another 1/2 Tbsp of biofine. Seemes to be clearer on 10/1 when I started the cold crash. Kegged 10/3, seemed to be clearier than last time.

Author:

Bakke Brygg

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 79

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: Sukkerlake

Priming Amount: 6 g sukker/l

Creation Date: 11/15/2017 2:56 PM

Notes: Bakke Brygg Humlejul er en humledrevet ale i Amerikansk Amber-stil. Ølet har en fin og rødbrun maltkropp, med noe restsødme, og er balansert med en god dose sitrushumle. Ønsker du enda kraftigere humlepreg, kan du fint doble tilsetningene på både 0 minutter og tørrhumle.

Dette ølet er drikkeklart på 2-3 uker om du tapper på fat, eller en måneds tid om du tapper på flasker, og er dermed et godt alternativ for deg som er litt sent i gang med juleølbryggingen. Ølet fungerer også godt som en avveksling fra de kraftigere og tyngre juleølene. Brygg denne som en del av førjuls-sysselen!

Pitch gjær på 17 grader. Gjæring på 18 grader til stormgjæring roer seg ned (tar typisk 2-4 dager), deretter 20-21 grader i 5-10 dager.

Author:

leaca380

Boil Size: 37 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/24/2016 2:30 AM

Notes:

Author:

Samwhois75

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 1.5

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: 10/24/2017 11:52 AM

Notes:

Author:

Houses 3 Brewing

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.103

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 5 oz

Creation Date: 3/29/2020 4:23 PM

Notes: Brewed during the COVID-19 Virus Pandemic of 2020.

Yeast Starter: (1-2 days ahead)
Break the yeast packet.
When the packet has expanded, mix 1/2 cup of malt extract into 2 cups of water (or double this in a gallon jug).
Bring to boil - simmer for 10 mins. Add ¼ teaspoon of yeast nutrient.
Cool to 80 F - pour into sterile 2 qt. jar. Add yeast and cover with aluminum foil.
Shake as often as possible (seriously, multiple times a day!)

Wort:
Bring 2 gallons of water 160F. Add grains and steep for 25 mins.
Turn off heat. Add all sugars. Add water or extract to reach target gravity. Check gravity with a refractometer.
Bring to boil and add bittering hops.
Boil for 45 mins. and then add the aroma hops, 1 tsp. of Irish Moss and ½ tsp. yeast nutrient. At this time place the wort chiller in the brew pot to sterilize.
After 60 mins., remove from heat.
Begin to force cool.
Cool to 80F, and add to cool water in fermenter. Take readings.
Aerate well and pitch yeast.
Ferment for 1 week between 64-72F.
Sanitize can of cherry puree. Pour cherry puree into secondary bucket and transfer beer. Stir occasionally with a sterilized spoon.
Leave in secondary for 2 weeks. Take readings.
Bottle with priming sugar. Drink in 2-4 weeks.

Author:

Greg Dunning - Beer Stalin

Boil Size: 49 Litres

Boil Time: 60

Boil Gravity: 1.05

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: 3/3/2020 10:41 PM

Notes: Recipe Sources:
https://schneider-weisse.de/en/node/12
https://edelstoffquest.wordpress.com/2014/05/02/the-schneider-mash-profile/

Author:

SebSunday

Boil Size: 13 Litres

Boil Time: 60

Boil Gravity: 1.085

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/14/2018 9:09 PM

Notes:

Author:

Boil Size: 1.2 Gallons

Boil Time: 30

Boil Gravity: 1.042

Efficiency: 70

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: 6/20/2017 2:21 PM

Notes:

Author:

RobT169

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/24/2016 2:49 AM

Notes: https://www.homebrewersassociation.org/forum/index.php?topic=5850.0

Author:

Largebrew17

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.131

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/24/2016 5:00 PM

Notes:

Author:

Jeremiah White

Boil Size: 7.16 Gallons

Boil Time: 45

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/20/2016 3:57 PM

Notes:

Author:

CurlyMutt

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 13.4

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: Force Carbonation

Priming Amount: 15psi

Creation Date: 12/15/2015 5:58 AM

Notes: When beer gets around 5.5-6 degrees Plato, raise temp to 70 degrees for 48 hour diacetyl rest.

Rack beer off yeast after fermentation is complete.

Author:

Gustavo Marsan

Boil Size: 4000 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 60

Mash Thickness: 2

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: 9/9/2015 7:42 PM

Notes:

Author:

PDXHero

Boil Size: 7 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: 3/26/2012 9:56 PM

Notes: Collect at least 7 gallons of runnings.

Consider adding flameout hops as well.

Primary Fermentation 14 days.
Transfer to secondary with hops for 5 days.
Force Carbonate after those 5 days.

Author:

tdiers

Boil Size: 4.62 Gallons

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/27/2018 5:42 AM

Notes: A Winter Seasonal Belgian Strong Dark Ale

Brew in a Bag (BIAB) Calculator
-------------------------------------------

Recipe Parameters (3 Gallon)
Grain Bill: 7 Pounds
Grain Temp: 82 Fahrenheit
Batch Size: 3.0 Gallons
Mash Temp: 153 Fahrenheit
Boil Time: 90 Minutes

Output
Total Water Needed: 4.94 Gallons (4.0 gal, + .94 gal sparge)
Strike Water Temp: 159 Fahrenheit
Total Mash Volume: 5.50 Gallons
PreBoil Wort: 4.62 Gallons
PostBoil Wort: 3.12 Gallons
Into Fermenter: 3.00 Gallons
-------------------------------------------
OG: 1.091
FG: 1.013
ABV: 10.3%
IBU: 36.66
-------------------------------------------
Brewing in Anvil 5.5 gal kettle.
Have to use a little less water for the BIAB mash (4 gallons) and then sparge with the remaining .94 gallons (120.32 oz)

-Hops & spices added to a hops bag to lessen the trub.
-Add 4 oz maltodextrin during last 10 minutes of boil with remaining hops & spices.

-Primary fermentation in the kettle for 14 days.

Optional: Rack to secondary fermenter for 14 days to add spices and to clear a bit. Racking should stir up those lazy yeasties.

For the first batch I will use Mangrove Jack's Belgian Ale Yeast M41 (Spicy and phenolic, this yeast emulates the intensity and complexity of some of the best monastic breweries in Belgium. High attenuation and alcohol tolerance.)

For the second batch I will use Mangrove Jack's Belgian Tripel Yeast M31 (Provides a fantastic complex marriage of spice, fruity esters, phenolics and alcohol. It is also very attenuative with a high alcohol tolerance.)

Author:

CaitTheBattlefield

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/3/2018 3:56 PM

Notes: ##Description##

A beautiful IPA that is well balanced with Crystal and Cascade hops, and spiced up with adding coffee!

This is an AWARD WINNING beer, taking 3rd in the "Specialty IPA" category in the 2020 SheBrew Competition. (link will open awards page. Link is safe, security certificate expired. Message if you would like PDF sent directly to you)

## Notes##

Dry hop in secondary by adding pellets directly to carboy. I let it sit for 3 days, but could stand for up to 5. Any longer and you'll get a grassy flavor.

Coffee used is Lucky Jack Cold Brew CONCENTRATE. It was not diluted. This is a key point to add. We came up with the ratio by measuring out 1 cup of IPA and adding 1/2 tsp a time until we got a flavor profile we liked and then scaled up.

Author:

Wolf Pack Brewing

Boil Size: 30.5 Litres

Boil Time: 60

Boil Gravity: 1.095

Efficiency: 95

Mash Thickness: 2

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: 12/22/2019 2:14 AM

Notes: https://shop.theelectricbrewery.com/pages/new-zealand-ipa

Based on Hopwired IPA

Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine / chloramine (if required).
Water treated with brewing salts to our Hoppy flavour profile: Ca=110, Mg=18, Na=16, Cl=50, SO4=275 (Basically Randy Mosher's ideal Pale Ale numbers with slightly less Sulphate). For complete details on how to adjust your water, refer to our step by step Water Adjustment guide.
1.25 qt/lb mash thickness.
Single infusion mash at 152F for 90 mins.
Convoluted counterflow chiller
MORE INFORaise to 168F mashout temperature and hold for 10 mins.
~90 min fly sparge with ~5.6-5.8 pH water (measured at mash temperature). Collect 13.9 gallons.
Boil for 60 minutes, adding Whirlfloc and hops per schedule. Lid on at flameout after post-boil hops are added, start chilling immediately.
Cool the wort quickly to 66F (we use a one-pass convoluted counterflow chiller to quickly lock in hop flavour and aroma) and transfer to fermenter.
Aerate well. Pure oxygen from a tank may be used at a rate of 1 litre per minute for 60 seconds per 5 gallons.
Pitch yeast and ferment at 66-68F (wort temperature). We use modified stainless fermenting buckets in wine fridges.
Add dry hops once fermentation is nearing completion (i.e. 5 points from terminal gravity) and raise the temperature to 70-72F. In our case we simply turn off the fermenting fridges and allow the beer to naturally rise to room temperature. Steep hops for 3-5 days while fermentation finishes. Assume fermentation is done if the gravity does not change over ~3 days.

Author:

andete

Boil Size: 9 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/26/2015 9:55 AM

Notes:

Author:

Joebeer_

Boil Size: 40 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 60

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 0.52 bar

Creation Date: 10/7/2022 10:15 PM

Notes:

Author:

JoRa

Boil Size: 2500 Litres

Boil Time: 120

Boil Gravity: 1.045

Efficiency: 85

Mash Thickness: 1.85

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 6 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/26/2020 4:21 PM

Notes: I have tried to put down the triple decoction as the original method however it is not designed for those inputs.Put it simple:
1st draw 73`C / 10min - 100`C/ 20min
The first decoction raises the temperature to around 53 °C to break down the larger proteins rest 10min
2nd draw 73`C /10min -100`C/ 18min
The second addition raises the mash temperature to 62 °C for starch conversion rest 10min
3rd draw 73`C /10 min -100`C/ 10min
The last addition reaches the mash-out temperature 73`C
Rest before lautering 30min
Sparging temperature 75`C.
This is the very close to a recipe I did 15 years ago while working in the plant in Pilsen.
As for fermentation :
•Pitching temperature 6 °C and primary fermentation lasts 8 days in the CKT.
•The temperature is allowed to slowly rise to a maximum 9 °C on the day 8th(RE 4.0-4.2`P) is racked to the lagering tank and immediately cooled down to 0 °C
•Lagering phase lasts 45 days