Homebrew Beer Recipes | Page 56 | Browse 320,000+ at Brewer's Friend

Author:

Catnip Brew

Boil Size: 31 Litres

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 11 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/23/2017 9:00 AM

Notes: Mexican Lager Yeast White Labs WLP940 2 pakker

Zest of two limes was added in the last 15 minutes of the boil

Fermented at an average temp of 14 degrees for 8 days

Conditioning for 30 days.

Racked to secondary on 8th day April 30th. Gravity measured at racking was 1.008 est with spectrometer.

Rognli's Close To Corona
OG = 1049
FG = 1012

Bryggesystem: Speidel 20l

Starter: 2 rør med WLP 940 beregnes i Mr. Malty til 24l lager. Dato settes til 120 dager før best before.. og magnetrører. OG = 1.049 Justeres til 2 rør. Resultatet multipliseres med 1.1 = lav overpitching. Eks. om Mr. Malty sier 3 liter lager jeg 3.3 liter. 330 gram lys spraymalt tilsettes kolben og kolben fylles med vann til 3.3l. 2 tsp med gjærnæring tilsettes. 1 dråpe foam Control tilsettes. Alt røres godt rundt til jeg er sikker på at ikke noe spraymalt er festet til kolben. Starteren kokes opp på gass. Legges nært vannrett, og magnetpinnen tilsettes. Koker i 15 min. Kjøles ned til 20 grader. 2 desinfiserte rør tilsettes. Står i 36 timer på 19 grader. Kjøles ned til 5 grader i 12-24t. for bunnfelling.

Malt:
2150 g Pilsnermalt
800 g Carapils
830 g Flaked Corn (Mais)
830 g Flaked Rice (Ris) Her kan f.eks. Uncle Bens hurtigris 5 min. Benyttes i stedet for.

Alt kjøres i kvern med 1.2 mm

Humle:
25 g Hallertauer Mittelfruher (4.5%) - 60 min.
20 g Hallertauer Mittelfruher (4.5%) - 10 min.
10 g Tettnanger (4.7%) - 5 min.

Vannjustering:
CaSO4 i kjele - 5 g.
CaCl i kjele - 2.5 g.

CaSO4 i skyll - 1 g.

Vann i Kjele = 26l
Skyll = 5l

Meskeskjema:
Innmesk 52 grader
Step 1: 5 min 57
Step 2: 30 min 60
Step 3: 40 min 66
Step 4: 10 min 72
Step 5: 5 min 78

Kok:
90 min på 101 grader + 2 drpåer foam Control

Tilsettinger:
Whirfloc tablett, 1 stk. på -15 min.

Kjøles raskt til 8 grader. Tappes i desinfisert kar. O₂ tilsettes til 18 PPM. Gjær (som er dekantert og temperert til ca. 9 grader) tilsettes.

Gjæring:
6 dager på 9 grader
2 dager på 13 grader
20 dager på 9 grader

10 ml Isinglass tilsettes fat sammen med ølet. Karboneres naturlig eller kunstig.

Modning:
2 mnd. på 2-4 grader

Nyt! (med en dråpe lime ;) )

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:

Kevin Switzer

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 81

Mash Thickness: 1.33

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: 10/30/2015 3:01 PM

Notes:

Author:

Sam Kornstein

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.117

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Dextrose

Priming Amount: 4oz

Creation Date: 2/26/2017 5:44 PM

Notes: 2.5 Teaspoon Pectin Enzyme @ 0 minutes
2 Tablet Campden Tablet @ 0 minutes
2.5 Teaspoon Acid Blend @ 0 minutes
5 Gallon New England Apple Cider @ 0 minutes

Aerate 4.5 gallons of cider, add campden tablet, acid blend, and pectin enzyme. Wait 24 hours.
Pitch Cote des Blancs yeast.
Rack after 7 days. Add half gallon of cider.
Add 6 oz. Apple wine extract at bottling.
Prime with 4 oz. corn sugar.

Author:

Meadhawg

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: Corn Sugar

Priming Amount: 3.75oz

Creation Date: 5/15/2013 2:06 PM

Notes: OG 1.067
FG 1.021

ABV 6.04%

OG 1.062
FG 1.020
ABV 5.76%

Author:

Jan Erik Johansen

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/28/2015 12:54 PM

Notes:

Author:

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/20/2017 2:12 AM

Notes: Heat 13 quarts water to 163° F. Crush whole grains and add, with flaked wheat, to liquor. Hold mash at 152° F for 75 minutes. Runoff and sparge with 16 quarts water at 170° F. Add DME, stir well, bring to a boil. Add hops, boil 60 minutes. Remove from heat. Add to fermenter along with enough pre-boiled and chilled water to make up 5.25 gallons.

Cool to 70° F, pitch ale yeast. Ferment at 68° F for two weeks, rack onto fruit in your secondary and add lambic culture. Condition cool (50° F) for three to four weeks. Rack into third vessel to clarify at 50° F for two weeks. Prime with DME, bottle and age at least three to four weeks at 45° to 50° F. Serve at 40° F in either a heavy glass tumbler or a champagne-style flute.

Author:

BrewHop

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 82

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: 7/25/2012 6:54 PM

Notes: Hit 151 perfectly on the dough in. Strike water was 15F higher than desired mash temp. This one was an award winner and took 1st place and best of show at the SF Dickens xmas fair in 2012!

http://66.147.244.238/~wortsofw/best-of-brew-2012-results/

Author:

Lil' Wheaty's

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 77

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 12/14/2014 5:07 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.074

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: 1/25/2015 9:10 PM

Notes:

Author:

chippola

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/3/2015 7:16 PM

Notes: 30 min grain steep
60 min dme with first hop
10 min last hop
1 week then transfer to secondary for 1-2 weeks

Author:

Genus Brewing

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.127

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/9/2014 8:46 PM

Notes:

Author:

TampaTony

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 73

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: Force Carb

Priming Amount: 12 psi

Creation Date: 8/28/2014 2:32 PM

Notes: Acidulated malt is for lowering mash PH. It can be subbed for lactic/citric acid as needed for water treatment.

Author:

Mad Medic Brewing Co.

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/6/2014 2:55 PM

Notes: A Whisky Barrel Smoked Irish Red Ale.

Grain 74.8º

Strike Water @ 163º
Sparge Water @ 170º

Secondary / Aging: 1 month

Pre-boil Gravity: 1.039
08/23/14 OG: 1.064
08/30/14 FG: 1.015

2 Wyeast 1084 smack packs

This beer placed 4th place overall for the 1st annual Pies and Pints Homebrew Contest. 10/29/2014

Author:

Cynic13

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: Cane Sugar

Priming Amount: 109

Creation Date: 7/25/2013 6:35 AM

Notes:

Author:

Solli

Boil Size: 28.5 Litres

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: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/7/2013 7:22 PM

Notes: Sitat Evan Lewis:

Når det gjelder malt, så er det berre Pale Ale Malt og litt Karamell malt. Hugs ikkje prosentene på ståande fot. Mesking på 66-67C. White Labs 051 gjær.

Vi bruker Galena og Centennial humle, med tilsetning fleire gonger under kokninga. Totalt er det ca. 55 IBU. Vi tørrhumle med rikeleg mengder Centennial. Har du ikkje desse humlesorter, så kan Columbus, Cascade, m.f. gjere susen.

Lykke til og happy brewing!

Author:

mackeydj

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Force Carb

Priming Amount: N/A

Creation Date: 6/5/2012 1:45 AM

Notes: For a twist on the recipe try soaking 2 oz of medium toasted American Oak cubes for about a month in some bourbon. Then toss the cubes into a carboy with the beer for two months or more depending on the oak flavor you want.

The brew came out very similar to Great Lakes Blackout stout. Very pleased with the results, and I will brew again. Also you may want to use a little more of the chocolate malt because the chocolate flavor is very subtle.

Author:

duncans

Boil Size: 14 Litres

Boil Time: 90

Boil Gravity: 1.064

Efficiency: 70

Mash Thickness: 5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/26/2015 8:12 PM

Notes: Final grav target should be 1016.

Author:

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: 1.4

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: 8/25/2017 3:14 PM

Notes: Toast oats at 325 15 minutes, then mash in, 11-6-19 following tasting after 1 week kegged, decided to change chocolate malt to LIGHT CHOCOLATE Lov 175

Author:

AnteK

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: Forced carbonation

Priming Amount: N/A

Creation Date: 2/21/2016 1:55 PM

Notes: My recipes are all elaborated for Speidel Braumeister 20L
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.

BIAB method for Braumeister 20l, efficiency 75 %
total Water: 28l.
25l to mash
3l to sparge
Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 10˚C - 5 days to diacetyl rest at 20˚C.
Rack to secondary and lager for at least five weeks at 40 °F (4.4 °C) or below