Homebrew Beer Recipes | Page 608 | Browse 310,000+ at Brewer's Friend

Author:

Kamelot

Boil Size: 12 Litres

Boil Time: 90

Boil Gravity: N/A

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: 3/24/2013 1:03 PM

Notes: ph5.2 adjuster and some irishmoss added.

Tasted after 6 weeks , very good caramel ale taste, not so much hop coming through, someting for Esb lovers to have in stock , serve at 8-14C
Be careful with water HP around 5.2 and qvick cooling, for me 20 min from 100 to 20C (212F to 68F )

After yeast pitching splash hard for 2 min. Bottle after ca 1 week.

Author:

The_OG_Brewpastor

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/2/2020 11:28 PM

Notes: whirl-pooled hops at 85*

2 weeks Primary Ferm @71-72*F

rack to secondary on top of crushed Pineapple & an additional 1oz of Orange zest in secondary with all dry hop additions. Leave for 2-3 weeks or until it starts to clear.

carb and drink as you like!

Enjoy~

Author:

KAHLE

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.116

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/27/2018 8:19 PM

Notes: Soak zest of 2 oranges and scrapings of vanilla bean in 4 oz. vodka, add strained voda at bottling.

Author:

Whistle Punk

Boil Size: 50 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.15

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: 3/13/2018 4:46 PM

Notes: Step 1 - get yourself a 7qts of mango Goodbelly probiotic juice.

All grain, mash at 148F and sparge to get 50 gallons 1.045 wort. Traditional grist is a mix of pils and wheat, I like a 60-40 split, so about 5# pils and 3.5# white wheat malt.

Extract, use 5# DME for 5 gallons wort. I would probably do 3# pilsner or extra light, and 2# wheat DME.

Collect your wort in the kettle, and either do a short boil (5 minutes) or pasteurize at 170F for about 10 minutes. NO HOPS!

Chill wort to 90F. If you have food-grade lactic acid, adjust kettle pH to 4.4-4.7. This is to keep spoilage bacteria at bay while it sours, as added insurance if your sanitation isn't perfect, and to improve the foam on the final product. If you don't have a pH meter, add around 50ml (1.7oz) 88% lactic acid, maybe 100ml if your water is pretty hard. If you don't have lactic acid on hand, go for the 5 minute boil instead prior to chilling and don't worry about it.

If you want to kill the lacto, once the wort is at 90F, shake up your carton of Goodbelly and dump about half into the wort in the kettle. Seal it up as best you can, and put it aside for 18-24 hours. Don't worry about purging the headspace with CO2, it won't do any good. Let it cool to room temperature.

If you're going to keep the lacto alive, transfer it to your carboy once it's at 90F and add your Goodbelly. Airlock it and set it aside to cool to room temperature.

After 18 to 24 hours at room temperature, taste the soured wort. There should be no krausen, but the wort should be nice and cloudy. It should be sweet but with some tartness, like a lemonade. If you have a pH meter, take a measurement and see if the pH is 3.2-3.5. It should be.

If you left the wort in the kettle, go ahead and finish your boil, go for the full 60 minutes so you don't have any DMS. Chill to ale pitching temperatures, and pitch 18 packets of US-05. You'll need the extra cell count due to the low pH.

If you are not killing the lacto, just add your 18 packets US-05 to the carboy. Don't worry too much about headspace, as you won't get nearly as thick of a krausen with the low pH, but a blow-off tube is never a bad idea.

Fermentation is usually done within 10-14 days. Bottle or keg, it's nice at higher carb levels like 2.7-3.0 volumes.

For a traditional gose, I like 150g sea salt per 50 gallons. This gives you a subtle hint of salt, and you can always add more later. 150g coriander is traditional at flameout.

Author:

Flying Weasels Home Brewery

Boil Size: 44 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 60

Mash Thickness: 3.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/10/2018 3:51 PM

Notes: Recipe for a classic Bohemian Pilsener

This is a 38L batch. Two 5-gallon fermenters, not the FastFermenter. It's too much work to only yield 26L.

It's a decoction mash too, so you need to have a second burner and a s/s pot that will hold up to 10L or so. Try to organize it so that the 2nd burner is close to the mash tun. You will have to carry 10L of hot steaming mash back and forth!

I BOUGHT A NEW S/S pot, with about twice the capacity as my current one so I can do larger decoctions without worry. So consider modifying the steps to start with a larger volume in the mash tun, which would require larger decoctions.

BUY A 3.5 Kw Induction Heater instead of using the gas burner. Safer, easier, and probably faster.

**YEAST**

My preference is ESCARPMENT LABS CZECH LAGER LIQUID YEAST but any true lager yeast could be used.

Set up a starter two days before the brew. It should follow the "Pro Brewer 1.75 lager" setting on the BF Yeast Calculator. Normally a two-step starter is required.

Note: increasing efficiency for this recipe. 55% is too low. For SaltMines5, it predicted 1.049 and I got 1.060. I've set it to 60%
and dropped total grist by .5 Kg.
**GRIST**
Increased it a bunch with salt mines 4, but maybe too much so, as I just said above, I'm dropping it by .5 Kg. Looking to get around 1.052, but I'm still cheating on the high side. Dial it in closer in the future. (SALT MINES 7 was very close to 1.052.)

700g acid malt is what was required for SALT MINES 7 and I still didn't get to 5.2. I've set this master to 700g but monitor this too.

**DECOCTION MASH**

Use mash cheat sheet at google drive in my beer and brewing folder.

Dough in (protein rest) and first decoction
-------------------------------------------------------------
* Bring HLT to 134F and dough in 19L.
* - Strike temp = 122 °F (50 °C). Hold for 10 minutes (maintain until return of first decoction)
* Pull a thick decoction: one-third to one-half the mash; s/s pot is ~80% full and weighs ~ 9.4 (10.9 Kg minus tare of 1.5)
* Heat the decoction to 150°F; hold for 10 minutes
* Heat the decoction to 162°F; hold for 10 minutes
* Heat the decoction to a boil; boil for 20 minutes. ('boil' means visible boil plus 208F thoughout, with lots of stirring.)

Beta Amylase rest and second decoction
-------------------------------------------------------------
* Return the decoction to the mash, strike temp = 144–147°F ; hold 15 minutes (Maintain with HERMS, if necessary, until return of second decoction.)
* Pull a second thick decoction one-quarter of the mash; s/s pot is ~65% full and weighs ~7.5 (9.0 Kg minus tare of 1.5)
* Heat the decoction to 162°F; hold for 10 minutes.
* Heat the decoction to a boil; boil for 10 minutes.

Alpha Amylase rest and mashout
-------------------------------------------------------------
* Return the second decoction to the mash, strike temp = 158°F; hold for 30 minutes.
* Use HERMS to raise temp to mashout 170F
* get a sample before you sparge. (For SaltMines5, the gravity was 1.096 at this point!)
* Sparge and lauter as usual

**HOPS**

Use 450 alpha points (my system - g * AA%) or 16 AAU (BF system - ounces times AA%) or 30 IBU (BF-reported) of a noble hop. Normally Saaz or Hallertau. Ideally, all of those values should line up with the same values.

Do the first wort hopping thing (https://byo.com/article/first-wort-hopping-techniques):
Take a quarter of your bittering hops and toss them in the kettle as soon as there is wort heating in it. Don't wait for it to reach a boil. Throw the rest in when it reaches a boil, and boil for the usual 60 minutes.

Author:

Craft Solutions

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/27/2017 9:46 PM

Notes: Add syrup at flameout

Author:

Umoyk

Boil Size: 15 Litres

Boil Time: 70

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/2/2017 12:14 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.08

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/4/2016 12:52 AM

Notes:

Author:

Tinkbrewer

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/7/2015 9:46 PM

Notes:

Author:

Hebby

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 85

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/7/2015 11:36 AM

Notes:

Author:

buzzerj

Boil Size: 4.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/19/2013 10:08 PM

Notes: Going to brew this in a bag.

Author:

Tore

Boil Size: 27 Litres

Boil Time: 20

Boil Gravity: N/A

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: 1/4/2013 9:42 AM

Notes:

Author:

lelelobo

Boil Size: 36 Litres

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/31/2016 10:48 PM

Notes:

Author:

SchuBrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/25/2016 3:46 PM

Notes: Not enough caramel notes for the scottish style

but it makes a great English Dark Mild

1st place Thirsty Classic

Author:

Randy64

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.033

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/4/2017 4:14 PM

Notes: 1st Place & Gold Medal 43pts
2017 Iowa State Fair

Author:

Redleg Ed

Boil Size: 6.6 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 78

Mash Thickness: 1.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: Keg

Priming Amount: 12psi

Creation Date: 4/16/2017 3:04 PM

Notes: Tweaked version of EnglishAndy, HBT, http://www.homebrewtalk.com/showpost.php?p=7922053&postcount=23. My tweaks will be to replace the White Labs WLP028 with Imperial Yeast A31Tartan, adjusted the grain bill to use grains I have on hand (subbed GP for MO.) I'll aldd the roasted/dark grains late in the mash to reduce astringency. Will ferment using STC-1000+ SCOTTISH ALE PROFILE (Pr3)(19+ days)
Pitch yeast @ <70°
SP0: 65°
dh0: 240 (10 day ferment & cond)
SP1: 65°
dh1: 24 (1 day ramp up)
SP2: 70°
dh2: 48 (2 day attenuation/D-rest)
SP3: 70°
dh3: 24 (1 day ramp down)
SP4: 36° (Crash, fine, and keg)
Dh4: 0

Author:

jon.massmann@gmail.com

Boil Size: 7.75 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 1.33

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: 9/3/2017 5:22 AM

Notes: Add dry hops and zest at end of primary (approximately 5-7 days into fermentation)

Author:

Sławek

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 10.2

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/26/2015 9:28 PM

Notes:

Author:

Gustavo Marsan

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 46.5

Mash Thickness: 3

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: 5/2/2014 6:02 PM

Notes:
18 SRM
28 IBU

Melanoidina (Victory Malt)
Metade de Munique
A outra metade de Pilsen
Caramel só pra dar uma corzinha ou até mesmo mel (cerca de 130g)

Fermento: British ou American ou Irish Ale