Homebrew Beer Recipes | Page 5628 | Browse 325,000+ at Brewer's Friend

Author:

amcclain

Boil Size: 110 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 80

Mash Thickness: 1.25

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: 9/9/2019 11:56 PM

Notes:

Author:

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

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: 3/3/2024 11:31 PM

Notes:

Author:

Andrew & Molly

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/11/2024 2:40 PM

Notes:

Author:

Salty beverage

Boil Size: 17 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 85

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: 3/15/2023 1:59 AM

Notes:

Author:

Warconn

Boil Size: 7.67 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 62

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 11/9/2022 7:08 PM

Notes: Base Recipe: Brewly FHL 2021 - Honorable Mention for Best of Show

Update (11.9.22):
Swapping Omega British V for Cosmic Punch.
Considering Mash hopping with the whirlpool addition.

Cold steep dark grains the night before in a bucket of cold water. Add to last 5 of mash.

Author:

mtozbun

Boil Size: 5.3 Gallons

Boil Time: 75

Boil Gravity: 1.05

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: co2

Priming Amount: 9.15 psi

Creation Date: 7/8/2021 10:31 PM

Notes: Spread pumpkin on baking sheet and cook at 350°F for 30 minutes. Add directly to mash.

Add brown sugar with 5 minutes left in boil and stir well.

Author:

AJO7730

Boil Size: 46.49 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: 166.2 g

Creation Date: 5/2/2021 11:57 AM

Notes: 1. (4 days prior) - Fermentis SAF-04 yeast (11.5g) is prepared as a starter by boiling 400g of Water + 200g DME + 200g table sugar + 1g YN + 1g G-F + 0.5g DAP for 15 minutes. Once well combined, cool to 28 degrees Celsius and pitch the yeast in the broth.
Ferment for 4 days under 5psi of spunding valve pressure.

2. (24hr prior) - 40L of water is measured in a 60L Pressure fermenting keg. The water is pre-treated with 2x Campden tablets and allowed to gas off sulfides for 24hrs. To the water, 4g of Calcium Sulfate + 2g of Calcium Chloride and + 4g of Citric acid are added. The fermenter can be fixed with an airlock to allow any gasses to be released.

3. Remove 20L of water from the fermenter chamber and begin heating the water to 70 degrees Celsius strike temperature.
Begin recirculation pumps, using a bazooka screen for the intake line. Line the pot with two grain bags for half the grain each. Add the 8kg of combined grain to the pot and begin mashing with a paddle. The grain must mash for 120 minutes at 62 degrees Celsius.

4. The enzymes are deactivated with a final heat to 78 degrees Celsius. The grain is sparged with 4L of water in a separate pot and the water is re-added to the pot to a total volume of 25L.

5. The mash is boiled to 90 degrees Celsius and the hop schedule is followed for a 60 minute boil.

6. At 15 minutes, ensure that all yeast nutrients, sugars and finnings have been added to the boil. Also add the immersion chiller to the pot and prepare 30L of Ice for chilling of the wort.

7. Flameout occurs after 60 minutes and immersion chilling begins until the temperature is less than 25 degrees Celsius.

8. The wort is pumped into the 60L pressure fermenter and the final volume of the beer is made up to 40L with the pre-prepared water from earlier. This water may need to be transferred to a separate fermenter so that it is not originally in the fermenter prior to pumping in the wort. This is in case there is more plain water in the fermenter than there needs to be.

9. The yeast is added to the fermenter and fermentation is allowed to begin. *Hops are suspended from the inside chamber using a magnet inside a hop bag*. Ferment for 14 days in total up to 15psi spunding valve pressure.

10. After 2 days, a High Krausen should have formed and this is when 100g of Cascade hops are added by removing the magnet on the hop bag from the outside. Opening of the fermenter should not be necessary.

OPTIONALLY: The fermenter can remove the Trub from the collection vessel to improve yield of beer.

11. At the 14th day, de-gas the beer by incrementally reducing the spunding valve pressure down to 2-3psi over the course of 24 hours to ensure the beer is entirely de-gassed.

12. Transfer to kegs and add 150g of sugar to each keg once filled. As the sugar is added, the keg lid must be already fitted and ready to pull upward to seal to ensure the sugar does not cause a de-gas eruption of the beer out of the keg. This should be done with *two people* assisting. This is why ensuring the beer is fully degassed is vital to reduce eruption. Seal immediately and allow to secondary ferment for *4 weeks* in order to age and carbonate naturally.

13. Serve at 50kpa and 5 degrees Celsius.

NOTE: This method should reduce or eliminate the need for pressurised CO2 to carbonate and displace the beer from the keg. Natural carbonation should be used.

Author:

Jon Gerenski

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/17/2021 1:02 PM

Notes:

Author:

Balrog

Boil Size: 2.08 Gallons

Boil Time: N/A

Boil Gravity: 1.056

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 95 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/16/2021 1:16 PM

Notes: 2g batch of #175 SHPA6 for Lisa
Make 1.65 gallons and add .35 gal ice (1218 grams)
Ca+2 Mg+2 Na+ Cl- SO4-2
50-0-6-50-50
Ca+2 Mg+2 Na+ Cl- SO4-2
56.5 1.0 15.0 80.7 47.2

Author:

Boil Size: 9 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 52

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: -18.9 g

Creation Date: 10/28/2019 9:42 PM

Notes:

Author:

Luke & Eric's Brewing

Boil Size: 20.8 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/1/2017 3:10 AM

Notes:

Author:

Jonathan Wurth

Boil Size: 7.7 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 73

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: 8/14/2019 11:21 PM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: N/A

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: 4/13/2019 9:51 PM

Notes: Strike to 168. Mash @ 152 for 1 hour. Cold Crash 32 Hours.

Author:

choephel

Boil Size: 50 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 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: 12/2/2018 8:35 AM

Notes:

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:

Mike Henry

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 77

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 8/16/2018 3:12 PM

Notes: Boil for last 10 minutes:
0.35 oz crushed coriander seeds (9.8 g)
1.5 oz sweet orange flakes (42 g)
0.75 oz dried lemon peal (37 g)

Water chemistry: (Use Mistake Blonde):
Mash
3.5 g CaCl
2.1g Gypsum
2.6g Epsum salt
2.4 ml Lactic acid
1/4 tab Campden

Mash 4.3 gal
Sparge 3.8 gal

Steinbarts bin numbers;
528 (2 row) 5 lbs
516 (white wheat) 5 lbs
503 (15L crystal) 2 lbs
535 (flaked barley) 1 lb

Author:

propst01

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/22/2018 2:52 PM

Notes: Mash at 153° F (67° C) with 1.2 qt./lb. strike water for 60 minutes. Boil 60 minutes, adding hops as indicated in recipe. Add turbinado sugar for the last 5 minutes of the boil.

Author:

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

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: 6/3/2018 9:15 PM

Notes:

Author:

Kev

Boil Size: 16.5 Gallons

Boil Time: 80

Boil Gravity: 1.055

Efficiency: 73

Mash Thickness: 1.6

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: 11/20/2017 12:36 AM

Notes: Split to two 6 gal. batches. Add: 20g cocoa powder, 60g Ceylon Cinnamon, 10g Allspice, 1.5 lbs Pecans toasted, at end of primary fermentation. Sugar in recipe is actually treacle.