Homebrew Beer Recipes | Page 6041 | Browse 315,000+ at Brewer's Friend

Author:

Matroc28

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 68

Mash Thickness: 3.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 2/16/2021 3:08 PM

Notes:

Author:

Boil Size: 7.34 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.2948

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: 27.96 psi

Creation Date: 9/23/2023 8:38 PM

Notes:

Author:

Emilly

Boil Size: 540 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 3.13

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: 4/5/2023 11:00 AM

Notes:

Author:

jamer

Boil Size: 2800 Litres

Boil Time: 30

Boil Gravity: 14.5

Efficiency: 92

Mash Thickness: 2.75

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/3/2022 5:45 PM

Notes:

Author:

Chuck0402

Boil Size: 17.5 Gallons

Boil Time: 60

Boil Gravity: 12

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/22/2022 6:16 PM

Notes:

Author:

Brendo1

Boil Size: 70 Gallons

Boil Time: 60

Boil Gravity: 1.005

Efficiency: 75

Mash Thickness: N/A

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: 12/3/2021 4:05 AM

Notes:

Author:

G8rRiz

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/6/2021 12:52 PM

Notes:

Author:

112233

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: N/A

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: 11/2/2021 9:25 PM

Notes:

Author:

robert katt

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 3

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: 3/27/2021 7:48 AM

Notes: 1. 1st dry hop at racking to fermenter
2. Pitch and ferment at 35C
3. 2nd dry hop at day 3.

Author:

ant@craftybeerclub.com

Boil Size: 43 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 72

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: 2/22/2021 8:14 PM

Notes:

Author:

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 50

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: 3/22/2017 9:59 PM

Notes:

Author:

Mark_C

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/22/2020 3:34 PM

Notes: Strike 5.44 gal @ 163 degrees
Mash 1 hour @155
Vorlauf 3.6 gallons for first runnings.
Sparge 4.4 gallons @165
This provides boil volume of 8 gallons.

Author:

DavidSpencer

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/30/2020 7:04 PM

Notes: Salal berries were sterilized with boiling water, then tossed in a sterilized blender. The entire amount was poured into the carboy 4 days into Primary Fermentation.
Ideally, stems would have been removed. But for 900g (several litres) this was tedious.

Changes for next brew:
1. Mash was stuck. 20% acidulated malt is the culprit. Experiment with late-additions or kettle souring. The level of sour in the finished product was great - if not a bit strong. If using the malt again, consider 10% or less at the same schedule.
2. Fruit was added 4 days into primary. Fruit flavour was excellent, but may have lost some sharpness. Next brew should see fruit added later in secondary. If later, drop the amount of fruit.
3. Clarity was poor. Next brew should use wirflock.
4. Having the entire fruit and stems blended didn't seem to negatively affect flavour. It did however make adding to the carboy tricky as the level of pectin was such that it was nearly a solid. Next brew should be smaller, the addition of salal should be with water and poured into a sterilized carboy and the primary racked into this as the secondary.
5. Consider calculating the available fementables in salal to better calculate the recipe.

*recipe has been changed for fruit amount and time as well as fermentable reducing the acidulated malt. A pH meter might be needed. Original recipe had 1.25kg acidulated (4 pale and 0.75 crystal) and a reduction from 900g of fruit.

New Update: Beers bottled with CO2 and kept cellared for several months proved to be a more clear beer with a "cleaner" taste. And this was the original recipe. Perhaps longer aging period and cold crashing is best before kegging. Or if bottle conditioning, age for 6 months.

Second brew is as above, but with half the fruit. As expected it is less acidic (see changes above) and less fruity. Trials for next time: more fruity esters from yeast, minimal specialty hops could offer fruity notes. Otherwise fruit is limited to how much I can forage.

Author:

Basement Brewing Aotearoa

Boil Size: 30.5 Litres

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 68

Mash Thickness: 2.5

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: 3/17/2020 7:53 PM

Notes: Start mash 0900 with 6kg Maris Otter in 15L water treated 1/2 tsp Epsom and 1/2 tsp Gypsum at 67C.
Start sparge at 1015 ( 75min Mash ) and collect 26L.
Fire up gas at 1120 with 26L add another 4.5L - Boil at 1210 with 25gms Pacific Gem pellets into spider.
Cooling coil in at 1310 to sterilise. Flame out at 1338 and start cooling.
25gms Citra and 25gms Mosaic in spider at 1341.
Temp down to 35C at 1430 - forgot to put fan on so now should cool more quickly . Temp 27C at 1515.
Start runoff to MJ1 at 15.20 Collect 23L - OG 1055 at 24C = 1056 = 68% Efficiency.
Pitch yeast ( washed ex T28 - US05 ) at 1725.
Go well brew 30C.
Thurs 19/3 bubbling away every 1-2 secs.
Friday 20/3 bubbling every 2 secs and tasting good with some aromatic hops coming through.
Saturday 21/3 bubbling every 3-4 secs.
Sunday 22/3 bubbling every 6-10 secs tasting great Raise temp to 22C for D. Rest.
Monday 23/3 Temp should be 21-22C. Turn off heat lamp. Leave setting at 22C.
Wednesday 25/3 Drop temp to 18C.
Thursday 26/3 - 1st day of Lockdown - drop temp to 5C.
Friday 27/3 tasting slight fruity ( Esters?? ) can't really identify slight chemical smell/ taste Gooseberry/ very mature fruity????
Saturday 28/3 taste and smell slightly less but still there.
Keg 18/19Litre. Bottles - 8x500 = 22Litres.

Author:

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 65

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: 5/13/2019 7:36 PM

Notes:

Author:

Big East Brewer

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.054

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: 2/2/2019 9:49 AM

Notes: dubble Dry Hopping : first 5 days, second 2 days
coldcrash
bottled 02032019
Degust with Born to be wild from Steppenwolf or listent a hard rock version revisited by Krokus or a metal version revisited by Leo Moracchioli or a heavy farmer version by Steve 'n' Seagulls ;P

Author:

Broad's Brew

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 63

Mash Thickness: 3.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19.4 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/18/2018 7:14 PM

Notes: Pitch 2 packets of yeast.
Don't set 2 different times for the 68 degree as wont have enough settings. Set power to 1200w and will be fine. Same to get to 78 then normal for boil.

Allow to ferment for 12 days.
Then add first dry hop.
4 days later add second dry hop.

After second dry hop has been in for 3 days bottle in normal way.

If putting in the keg, wash and sanitize keg full to the brim and put lid on keg.
Sanitize and length of hose that fits on to fermenter tap and long enough to reach bottom of keg.

After 10 mins empty some starsan from keg and into a bowl and put the keg lid in it.

Sanitize keg tap and attach hose to it.
Make sure hose stays at the bottom of the keg and doesn't create bubbles in the keg (thats oxygen and you do not need that)
Fill keg to within 3 inches of the top then replace keg lid.

Attach C02 to keg and set C02 pressure to 30psi.
Pull safety valve on keg in short bursts about 6 times to force oxygen out.

Leave C02 connected for 3 days and then taste to check for carbonation.

If good reduce to around 17psi.

If bottling, bottle in normal way.
Leave in dark cupboard for 14 days then fridge for 48 hours then taste.

Author:

Nuno Bressanelli

Boil Size: 65 Litres

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 60

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 17 ° C

Priming Method: Priming Sugar

Priming Amount: N/A

Creation Date: 5/23/2018 2:49 PM

Notes:

Author:

yeroC-beeR

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/11/2018 8:58 PM

Notes: The Hitch Hiker’s Guide to the Galaxy is a very unevenly edited book and contains many passages that simply seemed to its editors like a good idea at the time. One of these (the one Arthur now came across) supposedly relates the experiences of one Veet Voojagig, a quiet young student at the University of Maximegalon, who pursued a brilliant academic career studying ancient philology, transformational ethics and the wave harmonic theory of historical perception, and then, after a night of drinking Pan Galactic Gargle Blasters with Zaphod Beeblebrox, became increasingly obsessed with the problem of what had happened to all the biros he’d bought over the past few years.
There followed a long period of painstaking research during which he visited all the major centres of biro loss throughout the galaxy and eventually came up with a quaint little theory which quite caught the public imagination at the time. Somewhere in the cosmos, he said, along with all the planets inhabited by humanoids, reptiloids, fishoids, walking treeoids and superintelligent shades of the colour blue, there was also a planet entirely given over to biro life forms. And it was to this planet that unattended biros would make their way, slipping away quietly through wormholes in space to a world where they knew they could enjoy a uniquely biroid lifestyle, responding to highly biro-oriented stimuli, and generally leading the biro equivalent of the good life.
And as theories go this was all very fine and pleasant until Veet Voojagig suddenly claimed to have found this planet, and to have worked there for a while driving a limousine for a family of cheap green retractables, whereupon he was taken away, locked up, wrote a book, and was finally sent into tax exile, which is the usual fate reserved for those who are determined to make a fool of themselves in public.
When one day an expedition was sent to the spatial coordinates that Voojagig had claimed for this planet they discovered only a small asteroid inhabited by a solitary old man who claimed repeatedly that nothing was true, though he was later discovered to be lying.
There did, however, remain the question of both the mysterious 60,000 Altairan dollars paid yearly into his Brantisvogan bank account, and of course Zaphod Beeblebrox’s highly profitable second-hand biro business.

OG 1.071

added a gallon filtered water after sparge & cooldown

4.5 gallons of wort + 1 gallon of water = 5.5 gallons
4.5/5.5 = .82 or 82% was 1.071 wort, 1/5.5 = .18 or 18% 1.000 water
.82*(1.071-1.000) + 1.000 = 1.058 is the new OG

OG 1.058
FG 1.010

ABV 6.3%