Homebrew Beer Recipes | Page 588 | Browse 325,000+ at Brewer's Friend

Author:

FagnerZ

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/13/2015 4:26 PM

Notes:

Author:

Boil Size: 8 Gallons

Boil Time: 120

Boil Gravity: 1.072

Efficiency: 65

Mash Thickness: 1.33

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: 1/5/2016 10:59 PM

Notes:

Author:

Wolf Pack Brewing

Boil Size: 34 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 72

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: 1.26 bar

Creation Date: 3/2/2022 10:26 PM

Notes: https://beerandbrewing.com/recipe-roaring-table-tuba-solo-hazy-ipa/

DIRECTIONS
Add the rice hulls to the milled grains and mash at 153°F (67°C) for 1 hour, targeting a pH of 5.3. Run off into the kettle, sparging and topping up as necessary to get about 7 gallons (26.5 liters) of wort, depending on your evaporation rate. Boil for 60 minutes, adding hops and sugars according to the schedule. After the boil, conduct a whirlpool step: Stir to create a vortex; when the wort has cooled to 180°F (82°C), add the whirlpool hops and steep for 30 minutes. Chill to 64°F (18°C), aerate thoroughly, and pitch the yeast. Ferment at 66°F (19°C) for the first 3–4 days, then add the first dry hops and allow the temperature to free rise. At terminal gravity, lower to 60°F (16°C), dump the yeast, then add the second dry hops around Day 10. After 3 more days, crash, package, carbonate, and give it another week to condition.

BREWER’S NOTES
We target a 4:1 chloride-to-sulfate ratio, using sodium chloride and potassium chloride to keep calcium below 50 ppm. Target a post-boil pH around 5. Avoid oxygen at all costs.

Author:

Mossy

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 62

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: 1/14/2024 11:05 PM

Notes:

Author:

gadrael

Boil Size: 6.5 Gallons

Boil Time: 75

Boil Gravity: 1.081

Efficiency: 65

Mash Thickness: 1.1

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: 9/25/2014 2:41 PM

Notes: - O2 @ 24 hours
- Honey @ 48 hours, adds 8 gravity points
- Age for minimum 6 months
- Dry hop is performed one week before bottling/kegging

Author:

Pug Bros Brewing

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/1/2022 2:51 PM

Notes:

Author:

GrandpaD

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: co2

Priming Amount: 10.74 psi

Creation Date: 5/29/2020 12:50 AM

Notes: Adjusted to actual grain weights used for this brew session on 08NOV2020.

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

Author:

Michael Chiantera

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 70

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: 1/23/2020 3:50 PM

Notes: Water profile should have equal parts of chloride and sulfate. Ferment at 68F.

To RO water, add gypsum at a rate of 0.5 grams per gallon of water. Add calcium chloride at a rate of 0.9 grams per gallon.

Author:

Bregbrew

Boil Size: 60 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 78

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: 0.72 bar

Creation Date: 11/4/2019 10:42 AM

Notes:

Author:

thunderwagn

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 73

Mash Thickness: 1.75

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: 10/19/2017 2:43 AM

Notes:

Author:

MW- moyst beer

Boil Size: 27.5 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 82

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/24/2017 11:44 AM

Notes:

Author:

Dustin Pope

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/26/2016 9:28 PM

Notes:

Author:

Brew Lab

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.053

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: 1/28/2016 10:40 PM

Notes: Feel free to sub some crystal or chocolate rye in place of crystal/chocolate barley malt for a little extra spice. Magnum hops can sub for columbus. Also feel free to use any english yeast depending on desired attenuation/flocculation. Cinnamon, nutmeg, ginger, cloves can also be added in moderation for extra spice.

Author:

Storeyv34

Boil Size: 38 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 70

Mash Thickness: N/A

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: 10/28/2015 10:33 AM

Notes:

Author:

Holkedalen

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 72

Mash Thickness: 3.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 16 ° C

Priming Method: Sukkerlake

Priming Amount: 6 g/l

Creation Date: 8/5/2015 2:21 PM

Notes: Gjæring 14 dager. Starte på 16 grader, stige gradvis til 20 grader etter en uke
Cold Crash 0 grader

Author:

SonnyK85

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/12/2017 7:53 PM

Notes: ** YEAST STARTER **

1. 1 Day prior to Brewing, make 10% DME solution in Erlenmeyer Flask.

MFG Date: ___/___/______
Starter: _____ gm DME / _____ L (per MrMalty.com)

2. Apply Ice Bath until Temperature reaches ~70F.
3. Squeeze 1 packet of WLP002 into DME Solution.
4. Cover with Aluminum Foil + apply to Stir Plate for 24 hours.

** MASH **

PRE-HEAT MASH - 2 gal of Boiling Water
PRE-HEAT SPARGE - 2 gal of Boiling Water
(conduct Simultaneously)

Water Volume: 4.2 gallons for 1.5 lb/qt ratio.

1. Prior to heating HLT, check pH of tap water

pH: __________

2. STRIKE WATER: 164F.
3. Add Grains @ 162F.
4. Allow Temperature to fall to 152F prior to closing lid.
5. Check Mash pH ~15 minutes into Mash.

pH: __________

6. Total Mash Time: 60 minutes

FINAL MASH TEMP: __________F
FINAL MASH pH: __________

7. Add 1.5gal of Boiling Water at the end of Mash and stir into solution
8. Begin Vorlauf!

** SPARGE **

1. Add 6.5gal of water to Pot. Prior to heating, adjust pH to </= 6.0 with Lactic Acid

Lactic Acid addition: __________ mL
Final pH measurement: __________

2. Heat 6.5gal of Water to 175F. Add to Sparge Vessel.
3. Recirculate 4 times (or until clear running's) prior to collecting wort.
4. Attempt to Sparge over 40 minutes, collect 7.75 gal into boil kettle.

** BOIL **

1. Check Pre-Boil Gravity (goal: 1.042) + pH
** NOTE: Make sure to adjust for TEMPERATURE **

PRE-BOIL GRAVITY: __________ @ __________F

2. Adjust Gravity to Goal (1.042)

Adjusted Gravity: __________ (__________ @ __________ F)

PRE-BOIL pH: __________

3. Adjust Pre-Boil pH to: ~5.5 (+/- 0.1)

Final pH measurement: __________
Lactic Acid addition: __________ mL

4. Boil for 90 minutes (goal OG: 1.059)
5. Add Kent Golding Hops @ 60 minutes.
6. Add Lactose @ 15 minutes.
7. Add 1 crushed Whirlfloc tablet @ 5 minutes.
8. Chill wort to ~70F after completion of Boil
9. Auto-siphon wort from Kettle into Mash Cooler with Hop Cylinder + fine mesh bag attached (at the end of auto-siphon)
10. Gravity feed 5.25gal (5gal mark) of wort from Mash Cooler into Catalyst Fermenter
11. Allow Ranco/Chest Freezer to adjust wort temperature to goal starting temp

ORIGINAL GRAVITY: ______________ (goal: 1.059)

** FERMENTATION **

1. Goal Starting Temp: 67F
2. Once signs of Fermentation begin to slow, increase temp by 1F/24hr until 70F. Leave at 70F for the duration of Fermentation
3. After diacetyl has cleaned up, cold crash beer to 40F for 2-3 Days prior to transferring to Keg.

** carbonate to approximately 1.5-2 volumes CO2 **

Author:

Back of the Passage Brewery

Boil Size: 28.5 Litres

Boil Time: 30

Boil Gravity: 1.033

Efficiency: 54

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18.5 ° C

Priming Method: Force carbing

Priming Amount: 3min at 30psi

Creation Date: 8/27/2018 5:02 AM

Notes: Batch #2 - 7/10/18 - 54% Efficiency (Brewed for Golden Prop)
Trying to throw a little more flavour at this one, possibly adding passionfruit for dry hop, upped salt to 12g from 11g and Indian coriander seeds to 15g from 14g.
- Mash extended to 40 min from 30.
- Dry pitched x2 packs of yeast
14/10/18 - Fermented hard at the start for 4 days. SG: 1012, tasted fruity and light.
16/10/18 - Added 10ml of Lactic acid (88%) down from 12ml in #1, to account for 15ml of Mangrove Jacks Passionfruit beer flavour (50ml recommend).
17/10/18 - Tastes mildly of passionfruit and moderate bitterness, cold crashed.
19/10/18 - Added another 5ml of lactic before force carbing.
20/10/18 - Could do with a touch more passionfruit, seemed popular with people at the event. The keg was finished.

Batch #1 - 49% Efficiency (No passionfruit in this batch)
- Used dry yeast (K-97) x2, instead of Wyeast 1007, dry pitched at 21C and aerated
- Added lactic acid post ferm instead of using Wyeast 5335 (Lacto.)
- Gladfield German Pilsner Malt & Gladfield Wheat Malt used
- Aiming for pH 3.2 finish with acid Lactic 88% additions, will check with pH meter
- Cut boil time to 30 min from 60 min.
- Cut mash to 35 min from 60 min.
- Fermented out very hard early and died down a bit after about 4 days.
12/9/18 - Upped temp to 19.5C
14/9/18 - SG: 1010 Cloudy and dull it doesn't look flash, smells ok with a hint of fruit, tastes quite mildly fruit and a bit thin. Interested to see what the acid will do to it.
16/9/18 - Added 12ml of 88% lactic acid.
17/9/18 - Tasted mildly acidic, cleared nicely, cloudy pale straw colour, decided not to add anymore acid (will use pH meter next time).
7/10/18 -

Author:

FelipeHein

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: Forced

Priming Amount: Keg

Creation Date: 1/25/2017 4:55 PM

Notes: Água Filtrada = 20l (Mash) + 4l (Boil) + 1l (Starter) = 25 Litros.

FERMENTAÇÃO:

18.0°c - 08 Dias (Verificação de Densidade).
20.0°c - 03 Dias
1.0°c - 03 Dias (Cold Crash)

Total em dias = 14 dias. / 100g DME p/ 1 Litros de Água. p/ 24h

Author:

Cain Piper

Boil Size: 28.4 Litres

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 75

Mash Thickness: 2.7

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: 10/16/2016 10:56 PM

Notes: Double crush the roast barley to extract the most colour and flavour from it possible.

Keep 500ml of wort and sour uncovered at room temperature for a few days. Use a sour culture if you have one available, but not necessary. After a few days, re-boil the sour wort, cool then add directly to fermenter.