Homebrew Beer Recipes | Page 6516 | Browse 320,000+ at Brewer's Friend

Author:

Boil Size: 220 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: 3.8

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: 1/21/2019 11:41 AM

Notes:

Author:

Two22

Boil Size: 250 Gallons

Boil Time: 60

Boil Gravity: 19.5

Efficiency: 82

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/13/2023 8:24 PM

Notes:

24pints (3.4pints/bbl Cherry Garcia Ice Cream)

Author:

Damo New Brew

Boil Size: 29.33 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 3.13

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: 10/19/2022 8:39 AM

Notes:

Author:

JoseDiR

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.044

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: 3/13/2022 7:41 PM

Notes:

Author:

b4dhome

Boil Size: 3.16 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 69.8 ° F

Priming Method: dextrose

Priming Amount: 0.2 oz

Creation Date: 1/19/2022 1:33 PM

Notes: First Brewed 2018

A draft-only BrewDog bar exclusive; we have experimented with ageing our Vermount IPA for a short time in bourbon and rye barrels, both known for imparting flavour quickly compared to other types of barrel.
Avoid any oxygen uptake! It will oxidise the delicate hop flavours during the ageing period. Purge your barrel/ageing vessel with CO2 and seal it airtight.

https://www.brewdog.com/beers/diy-dog

Author:

kiwibanaantje

Boil Size: 40 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: 3.53

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 17.8 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/11/2019 3:12 PM

Notes: 7 gram gips toegevoegd
7 gram fosforzuur 75% toegevoegd

2-3 minuutjes aan de late kant met de koeler aanzetten

whirlpoolen op ongeveer 70-66 graden C

ruim 2 uur belucht

16.5 graden gestart (hitte element was te slap) ingesteld op 17.5
Daarna na twee dagen door naar 18.5 graden celcius
Daarna omhoog naar 19,5
Daarna omhoog 20.5
Overhevelen secundaire tank, 20.5
Weekje op secundaire tank, dryhop in secundaire tank
24 uur cold crash

Uitvergist na een dag of 9 a 10.

Uiteindelijk 33,5L gebotteld, waarvan ook 2L suikerwater.

---------------------------

OUD

-----Maischen-----

22L met 6.2 kg geschrote mout is ongeveer 3.5 L/kg maischdikte (lekker dun voor ons doen).

1 liter verlies tijdens maischen (21L totaal).

-----Spoelen & Filteren------

Spoel helft van het mout simpel uit met 2 liter warm (78gr C) spoelwater.

Gebruik helft van het mout, verdeeld over 4 emmers, om beslag mee te filteren. Laat eerste keer wat sneller doorlopen.

Meet grofweg hoeveel wort er verkregen is (should be ±11 a 13 L aangezien ik denk dat er circa 10 liter in het bostel blijft hangen).

Giet wort, opnieuw verwarmd tot 78grC, opnieuw over filterbedden (1 volwaardige filterbeurt).

Spoel met X liter warm spoelwater (4 keer 3L per emmer). (X is denk ik 12. Vul in ieder geval aan tot ongekookte wort ongeveer 23 liter is).

-----Koken & Afkoelen-----

We verliezen circa 4 liter tijdens het koken van de 23L wort. Dat maakt 19 liter. Met 6L bevroren bar-le-duc moeten we het afkoelen kunnen fixen.

-----Vergisting, dryhoppen, lageren, bottelen-----

19 gr Celsius voor 4 dagen.

<<overhevelen>>

20 gr Celsius voor 9 dagen.

<<Cold crash>>

3.3 gr Celsius voor 48uur.

Bottelen: 6.5 g/L bottelsuiker.

Heb getwijfeld voor gisten aan wyeast 1010, 3068 en 3056, en de WB-06 en de S-33.

Research voor gist:
https://eurekabrewing.wordpress.com/2012/01/13/wheat-yeast-comparison-experimental-design/

https://eurekabrewing.wordpress.com/2012/03/18/wheat-yeast-comparison-results-part-2-tasting/

Author:

Bennyj

Boil Size: 31 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 18.6

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: 9/23/2019 2:19 PM

Notes:

Author:

avantassel

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 79

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/1/2013 12:00 AM

Notes: First Brewed 04/2013

Our take on the classic German Kristallweizen. A clear German wheat beer, layers of bubblegum and vanilla perfectly balanced with the American and New Zealand hops.
Ferment at higher or lower temperatures to select the esters that will create clove- like or banana-like flavours.

https://www.brewdog.com/beers/diy-dog

Author:

Ornlu

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 100

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: 8/16/2019 5:12 PM

Notes:

Author:

hopfenschmied

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 48

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: 6/7/2019 5:44 PM

Notes:

Author:

Argusbryggd

Boil Size: 12.5 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 80

Mash Thickness: 1.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/22/2016 10:25 AM

Notes:

Author:

Boozeboy

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 2.5

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: 12/24/2018 8:26 AM

Notes:

Author:

DRCARPBrewer

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 85

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: 9/8/2018 8:44 PM

Notes: Blended with 2 gallons of sour beer already made (9 months old).

Author:

Jake_rosie1

Boil Size: 375 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 80

Mash Thickness: 3.1

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: 8/20/2018 8:37 AM

Notes:

Author:

Senor Brewski

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.088

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/18/2018 10:07 PM

Notes:

Author:

Brett

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/20/2017 5:22 PM

Notes:

Author:

psezpolnica

Boil Size: 16 Litres

Boil Time: 65

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/8/2017 4:56 PM

Notes: 14 ltr water is added to boil for mashing.
65 minutes mashed
sparging applied with 2 ltr 70 C

Author:

HarpOSU

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 60

Mash Thickness: 1.25

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: 2/17/2017 4:09 AM

Notes:

Author:

Damir

Boil Size: 26 Litres

Boil Time: 75

Boil Gravity: 1.074

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: 8/16/2016 8:31 PM

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