Homebrew Beer Recipes | Page 5947 | Browse 320,000+ at Brewer's Friend

Author:

coimbra

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 77

Mash Thickness: 2.7

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 9:21 PM

Notes:

Author:

matthew@pretentiousglassco.com

Boil Size: 190 Gallons

Boil Time: 60

Boil Gravity: 13.7

Efficiency: 93

Mash Thickness: 1.3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/10/2023 8:25 PM

Notes:

Author:

Scott23

Boil Size: 7.08 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 4.5 oz

Creation Date: 6/28/2022 12:37 AM

Notes: You can add the defrosted (frozen) pineapple concentrate to the primary after fermentation is complete, or add to the secondary. You may notice some renewed fermentation.
OR use Oregon pineapple puree 49oz can at secondary
Also used Brew Chatter Hoppy Ale water profile kit

Author:

CCriderWA

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.2

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: 6/5/2021 9:21 PM

Notes:

Author:

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.049

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: 3/10/2021 12:21 PM

Notes:

Author:

brunsy70

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

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: 2/20/2021 9:08 PM

Notes:

Author:

Awbaseball

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 30 psi

Creation Date: 6/26/2020 7:36 PM

Notes:

Author:

ATFC

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 60

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: 10/3/2019 1:02 AM

Notes: 코리엔더 시드 7g 보일링 5분
코리엔더 시드 7g 드홉 3일

Author:

Boil Size: 33.5 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 82.5

Mash Thickness: 3.1

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: 6/10/2019 3:46 AM

Notes:

Author:

nymons

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 3

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: 5/18/2019 7:54 AM

Notes:

Author:

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

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: 7/11/2016 12:02 AM

Notes:

Author:

Carlos Soares

Boil Size: 22.5 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/29/2018 9:13 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/2/2018 1:44 AM

Notes:

Author:

jduche

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 71 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/7/2017 2:39 PM

Notes: dry hop on day 2 of fermentation

Author:

Classic LL

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 53

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: 9/2/2017 8:40 PM

Notes:

Author:

brubrew

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.25

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: 8/28/2017 11:53 PM

Notes:

Author:

GarageBrew

Boil Size: 6.5 Gallons

Boil Time: 75

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/5/2017 12:25 AM

Notes: Use 4.5 gallons (17 L) carbon filtered water, adjust with 4 grams gypsum.
Step mash: 45 minutes at 150°F (66°C), ramp to 170°F (77°C) over 15 minutes (or ramp by infusing 2.5 gallons boiling water), rest 10 minutes at 170°F (77°C).

Vorlauf until clear.

Collect 6.6 gallons (25 L), sparging with 175°F (79°C) water. Boil vigorously for approximately 75 minutes, hopping as in ingredients section.

Whirlpool and allow to settle for 15 minutes. Chill wort to 64°F (18°C). Aerate wort and pitch yeast.

Ferment warm (ale temperature). Dry hop one week into fermentation.

Allow two hearted clone to stay warm with hops for a week.

Rack beer, crash cool, and cold age for a week.

Rack beer, prime with sugar and bottle.

Notes
OG:1.070 - 1.072
FG: 1.014

Author:

Higer

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 73

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: 18 L 113 gr.

Priming Amount: 2 to 2.5

Creation Date: 12/3/2016 7:08 PM

Notes: Yeast 100ml a 30ºC
-7 Days first fermentation.
-7 Days Second fermentation, with Dry hop in a Bag in Box.

Author:

mercurial

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 57

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/16/2016 8:26 AM

Notes: The grain was quite old - maybe 6 months - last of the big sack and some of it was the one that had had mice (but no obvious problems, it smelled and looked fine

Used normal tap water. 13l of mash water - contained 1g gypsum, 1g epsom salt and 1 campden - strike was a little over 70 and ended up at 65 (stayed 65 solid for at least the firt half hour) - very thick mash. Acid addition (the same AMS we've using the past few batches {AMS contains < 15%sulphuric acid}) was 5ml at the start and 2ml after half an hour. pH at start was around 5.4, but then after 30 mins was around 5.65 (that's when we added the 2ml extra). This reduced it to 5.43

End of the mash the temperature was 63ºC in the center of the mashtun and around 56ºC at the sides of the mashtun. We mashed in a fermenter bucket with no insulation at all, biab with a grill at the bottom to give some space for the tab hole.

We added 7ml of acid to the strike water to avoid high temperature-high ph tannin extraction.
Batch sparging in two steps. After adding the water we stir well and then let sit for about 10 minutes before starting wort collection.
First sparge was 7L at 75ºC after about 5-6 L of wort have already been extracted from the mash. After adding the sparging water temperature dropped to 62ºC.
The second sparge was 6 L at 78 ºC. After adding the water the temperature dropped to 65-70ºC depending on where you measure it.

Started to boil 23 L of wort. Gravity 1.048 (ends up with an efficiency of 57%).
We ended up with a double hot-break because we added the 3rd sparge wort wen the pot was already hot breaking. It later caused the 2nd hot break while the 1st hot break was disintegrating. The whole boil had white particles (protein?) which looked unusual - maybe the hot break thing?

Total boil time around 1 hr 40mins
We boiled the wort for 40 minutes until it lost 3 L and got down to 20L. Then we did the 60 min hop addition. Protofloc at 15 min along with adding the cooler.
Then the hop additions every 2 mins from 10 mins to flame off. Then used cooler for very short time to get to 90 (1 hop addition) then again to 80 (2nd hop addition). Then waited 20 mins then turned cooler back on, down to around 30 degrees.
Made a cappuchino as usual

Hop additions: T-S-Vs stands for Topaz, Simcoe and Vic secret. An equal mix in each hop addition - the 14.5 AA is an average of the three.

During the boil and after we tasted the wort and it was very bitter.

Fermented at a solid 20. Seemed largely done after around 5 days. Dry hopped with 150g on day 7. Then on day 13 moved outside (maybe 10 - 14 degrees) for 2 days and moved back inside for a final day. All the hops seemed to settle.

Bottled with a new technique. Straight from primary through syphon attached to wand into bottles. Also used carbonation drops for the first time. They suggested 1 per 500ml for english an 2 per 500ml for American. I used 1 per 330ml. Standard cleaning and sanitising of equipment. Bottling procedure worked well.
Only concern is carbonation - enough sugar? did yeast drop out from cold crshing?