Homebrew Beer Recipes | Page 6195 | Browse 315,000+ at Brewer's Friend

Author:

sonsofbeer

Boil Size: 60 Litres

Boil Time: 60

Boil Gravity: 1.076

Efficiency: 75

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: 9/4/2019 11:35 AM

Notes:

Author:

Thebeernicorn

Boil Size: 0.5 Gallons

Boil Time: 60

Boil Gravity: 1.14

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/5/2022 9:16 PM

Notes: 6 ounces toasted shredded coconut

1-2 ounces cracked hazelnut coffee beans

1 tablespoon vanilla extract

Author:

LTBCo.

Boil Size: 35.72 Litres

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 76

Mash Thickness: 2.4

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: 11/5/2022 2:18 PM

Notes: Ceylon Buddy?
Oda kell figyelni mert a tea nem fér bele a hopspiderbe, bele kell tenni egy komlóforraló zsákba

sok volt a szénsav, visszább kell venni!

Author:

ninjabob

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 72

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/30/2022 2:16 PM

Notes: MO (Maris otter) base to start off with some more complex gram cracker flavors, 13% wheat for extra body/head retention, and bready flavor. 13% Rye for the 'Rye spice'. 3% honey and Crystal 40 for sweet caramel/toffee flavors. 1lb sugar for extra ABV, and for a slightly dryer finish.

BOIL: 1oz of Apollo 18AA for bittering at the start of the boil for 50 IBU's. 1/2 oz of Columbus, and Centennial in the boil for some hot side American hop flavor. 1oz of Crystal to round out and pump up the hot side hop flavor. 70 IBU's in total
WHIRLPOOL: 1oz of Cen + Columbus, and .5 Idaho 7 to be added during cool down once it hits 180F or another boost in hop flavor, and no bitterness.
DRYHOP: 6oz total for dryhop 1.5oz Idaho 7 for the resin/pine, 2oz Columbus for the dank/woody, 2oz Topaz to round out the American hops with some fruitiness.
Keg Hop: .5oz of Simcoe Cryo in the keg because it's dank and fruity, and tastes good AF in the keg. (might also snag some topaz for the keg depending on how good it smells)

Using Voss Kveik as the basement is a bit hot, and it can go up to 100F without issue. Should ferment quite low for a crisp finish with a hint of citrusy esters. I will be adding 10g Yeast nutrients at the end of the boil to ensure no off flavors from the quick ferment. Planning on fermenting around 75-85F raising the temp at the end to ensure good attenuation.

Water profile is 3.5:1 SO4:CL for emphasis on the crisp finish and bitter/hoppy flavors. The MO, Rye, and crystal malts will ensure there's enough complex malt flavors to still shine through the 12oz of hops, and 70 IBU's.

Author:

Shølbryggeriet

Boil Size: 54 Litres

Boil Time: 90

Boil Gravity: 1.066

Efficiency: 65

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 22 ° C

Priming Method: co2

Priming Amount: 1.16 bar

Creation Date: 3/30/2022 2:10 PM

Notes:

Author:

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 24 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 7/26/2020 9:28 PM

Notes: OG
FG
________________________________________________

Torrhumling (utan påse) + askorbinsyra i jäshinken
Kallkrasch i 2 dagar
Syrefri överföring till fat
Snabbkolsyra i 2-3 dagar
Klart!

Author:

MarkS

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 68

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: 23.72 psi

Creation Date: 6/13/2020 1:39 PM

Notes:

Author:

Adamssss

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 30

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/15/2020 11:20 AM

Notes:

Author:

Bosse

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 67

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/27/2019 1:00 PM

Notes:

Author:

Tydaddy

Boil Size: 16.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 67

Mash Thickness: 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: 12/17/2019 1:23 PM

Notes:

Author:

Broom Wagon

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.068

Efficiency: 68

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/19/2015 11:37 PM

Notes: First Runnings: 3.5

Add DME with 15 minutes left in the boil

Fermentation Schedule:

May 6th - Starter 2-3 days ahead of time (Thursday)
May 9th - Brew Day - Pitch at 50 degrees with starter at 50 degrees. (Keezer)
May 19th - When fermentation begins to slow down (7-10 days), raise to 52 degrees for 2 days. (Keezer)
May 21st - Room temperature for diacetyl rest for 3-4 days (basement at 66 degrees)
May 25th - Cold crash at 35 degrees for 5-7 days (Keezer)
June 1st - Rack to secondary (keg), put in Keezer, set Keezer at 40 degrees and forget about it until October. (Keezer)
October - Begin sampling

Author:

Jan Erik Johansen

Boil Size: 31 Litres

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/6/2019 12:59 PM

Notes:

Author:

KirkwoodBrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

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: 11/13/2018 2:56 PM

Notes:

Author:

yottabit

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/9/2018 2:08 PM

Notes: 1. Steep grains.
2. Boil.
3. Pilsen LME.
4. Brewer’s Gold hops.
5. Boil 40 minutes.
6. Liberty hops.
7. Boil 15 minutes.
8. Pilsen DME, spices, candi.
9. Boil final 5 minutes.
10. Terminate boil.
11. Chill.
12. Pitch yeast.
13. Start fermentation at 70 F.
14. Increase temperature 2 F each day to 85 F.

Note: used 6 ozs. mango extract on first batch; mango forward, would be OK to use 4 ozs. for a more nuanced mango flavor.

Author:

neton333

Boil Size: 30 Litres

Boil Time: 70

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: 2.75

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: 10/27/2018 11:31 AM

Notes:

Author:

Woodshop Brewer

Boil Size: 8.07 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 64

Mash Thickness: 1.3

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: 10/22/2018 1:40 AM

Notes:

Author:

Beer_Pirate

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 72

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: 4/24/2018 4:59 PM

Notes:

Author:

Johns brew haha

Boil Size: 3.5 Gallons

Boil Time: 90

Boil Gravity: 1.119

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/25/2017 9:46 PM

Notes: 1. Clean and sanitize pots.
2. Add 3 gallons to pot and bring to 155 degrees F.
3. Add bag of grains and 1.5 oz of hops to water.
4. Let grains and hops steep at 155 for 30 minutes.
5. After 30 minutes, remove bag and rinse with half gallon of water.
6. Bring this to a boil 212 degrees F.
7. Remove from heat and add malts.
8. Bring this mixture to a boil.
9. Add 1 oz of hops and candi sugar and let boil for 15 minutes.

Author:

AggieWB

Boil Size: 2.35 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 80

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: 10/10/2017 4:47 AM

Notes:

Author:

DrPaulsen

Boil Size: 7.75 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/31/2016 4:54 AM

Notes: A beer based on Scorpius Morchella from TG. Very little info is provided, but the bartenders seemed to think it was a blend of both Northern and Southern hemisphere hops. Vaguely recall them mentioning Galaxy, Nelson, and Mosaic. Based on the firkins served with Amarillo, it seems like a safe bet. Based on the sweet citrusy character it would seem like Citra is probably in here too.

The beer has a very similar hazy character as several NE IPAs (e.g. Julius, Heady, etc) so the heavy addition of oats seems about right. Must add a heavy charge of dry hops during the last half of fermentation so biotransformation can take place of the hop oils.

At flameout, add 210F WP hops, then turn on the WP pump and let stand for 20 mins. Turn on chiller. When kettle temp hits 170F, add 170F WP hop charge and continue to crash cool.

Add half the dry hops during the first day of Primary Fermentation. Add the rest at the end of Primary or in a Secondary (keg-hopped?).

Be careful to avoid oxidation, but take no special steps to remove yeast or dry hops. Maybe skip the whirlfloc?

Start Vol = 7.5 gal (68F), 7.75 gal (212F)
Finish Vol = 6.5 gal (68F), 6.77 gal (212F)
(Volume into Fermentor = 6 gal)
Ratio = 7.5/6.5 = 1.15