Homebrew Beer Recipes | Page 6073 | Browse 325,000+ at Brewer's Friend

Author:

Todd Cogswell

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

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: 10/12/2019 4:16 AM

Notes: Used

Author:

Aaron Moore

Boil Size: 7.5 Gallons

Boil Time: 120

Boil Gravity: 1.082

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: sucrose

Priming Amount: 4.4 oz

Creation Date: 5/11/2024 2:40 PM

Notes: Clone of "Bomb!" by Prairie Artisan Ales, published in BYO and authored by Dave Clark.

Ingredients, adjusted for what is available at Micro Homebrew:

- 16 lbs -- Rahr, Premium Pilsner
- 14 oz -- Bairds, Black Malt
- 14 oz -- Crisp, Roasted Barley
- 14 oz -- Simpsons, Naked Oats
- 14 oz -- Briess, Chocolate
- 14 oz -- Bestmalz, Melanoidin

- The original recipe directs to use a 2 qt/lbs mash thickness, but that won't fit in my mash tun, so I'm going to shoot for 1.5 and just monitor the conversion using a refractometer.

- I typically mash in my brewing kettle without a false bottom and then transfer to my plastic cooler mash tun in order to conduct the sparge. The transfer only takes a couple minutes and this strategy allows me to use direct heat as needed to adjust the mash temperature as things cool.

- I also typically mash out at 168°F or so for 10 minutes. This recipe instead directs you to sparge with 170°F water. I intend to skip the mash out step and go directly to the sparge.

- 7.7 AAU -- Magnum (60m)

- Yeast Nutrient (use as directed on bottle)

- Sparge with enough water at 170 °F (76.7 °C) to collect 7.5 gallons (28.4 L) of runoff

- Top up to 5.5 gallons in the fermenter as needed.

----

Yeast Starter Plan:

(479g of DME needed total)

1 Package of Wyeast 1056

First Step:
1.5 L @ 1.04 - Stir Plate (2 days)

Second Step:
3 L @ 1.04 - Stir Plate (2 days)

Author:

ncomeau

Boil Size: 142.63 Gallons

Boil Time: 180

Boil Gravity: 16.4

Efficiency: 75

Mash Thickness: 1.6

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: 11/14/2023 7:34 PM

Notes:

Author:

Ace Preston

Boil Size: 34 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

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: 3/7/2023 2:35 AM

Notes: Sparge with 23 gallons
Ferment at 68F
taste at end of fermentation to determine whether or not to age on toasted coconut

Author:

Peungap

Boil Size: 23.85 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 60

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 125.7 g

Creation Date: 10/19/2022 6:22 AM

Notes:

Author:

Paul Ferrandino

Boil Size: 7.86 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 70

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: 10/3/2021 5:48 PM

Notes: Optional:
1 tsp - ground cinnamon
1 tsp - chopped vanilla bean
.5 tsp - nutmeg
.25 tsp - allspice
.5 tsp - dried ginger

add last 10 minutes

Author:

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 56

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: 3/24/2021 4:38 PM

Notes:

Author:

Rothrock Brewing Company

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 12.64 psi

Creation Date: 12/6/2020 10:07 AM

Notes: да это огромный (Da Eto Ogromnyy)

Translation - Yeah, it’s big

Author:

jesus olvera

Boil Size: 54 Litres

Boil Time: 70

Boil Gravity: 11.6

Efficiency: 70

Mash Thickness: 3

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: 11/29/2020 9:37 PM

Notes:

Author:

Jericho Brew

Boil Size: 7.5 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: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/24/2020 12:58 PM

Notes:

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?

Author:

mastran

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

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: 9/4/2019 8:03 PM

Notes:

Author:

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/22/2019 4:57 PM

Notes:

Author:

xavierchagnon

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

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: 6/6/2019 5:08 PM

Notes:

Author:

OrionSlayer

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/29/2018 11:01 PM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 65

Mash Thickness: 1.5

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: 4/29/2018 11:55 PM

Notes:

Author:

Gilles' Brew (Dr. G)

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 3.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/26/2017 10:59 PM

Notes: Next time use 22L and 10L for mash...both at 76C

Author:

jkinnairdgt

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 60

Mash Thickness: 1.75

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: 10/29/2017 12:32 PM

Notes:

Author:

Michaelhult

Boil Size: 28 Litres

Boil Time: 70

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 67 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/15/2017 3:12 PM

Notes: Ferment out as usual for 5 days then add 2.5 pounds sour cherries for another 5 days. Then cold crash for a day or 2 and rack to keg. Or rack to secondary to clear or bottle.