Homebrew Beer Recipes | Page 6729 | Browse 320,000+ at Brewer's Friend

Author:

Dan.tjones8

Boil Size: 100.41 Litres

Boil Time: 60

Boil Gravity: 12.7

Efficiency: 76

Mash Thickness: 2.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/27/2020 5:02 PM

Notes:

Author:

Gav Anderson

Boil Size: 34 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 6 psi

Creation Date: 5/6/2024 2:37 AM

Notes: Brewing this at room temp as brewing fridge in use but is Autumn here in Perth Australia right now and household temp pretty constant around 20°C.
At Day 1 SG1058 in Coopers plastic (no airlock) plastic fermenter.
Dry hopped day 3 as krausen died down significantly and SG now 1008. This calculated to ABV of 6.56%. Overnight mash helped saccharification which then helped the attenuation in the
The verdict?
After a pint it certainly felt like 6.56%
As to taste a little yeasty and hoppy as yet although quite drinkable. A week or two more in the keg should sort that out.

Author:

wizkid4646

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

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: 10/21/2022 3:31 PM

Notes: 10/23/22. 6 gallons to 162- added grain- brought down to 152. 1.5 hourmash stirring every 20 minutes
Ending temp 148
Pre boil gravity 1.040 @ 6 gallons

Author:

shota

Boil Size: 490 Litres

Boil Time: 75

Boil Gravity: 12.3

Efficiency: 70

Mash Thickness: 2.8

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: 5/1/2022 3:11 AM

Notes:

Author:

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 12.6

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/20/2022 8:18 AM

Notes:

Author:

Jamie Morris

Boil Size: 160 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 85

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/1/2022 3:50 PM

Notes:

Author:

Copper Dome Zymurgy

Boil Size: 16.47 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 2/20/2022 11:09 AM

Notes:

Author:

mystikhybrid

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 85

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: 11/15/2021 2:16 AM

Notes:

Author:

pallan84

Boil Size: 20.12 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 68

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: 1/25/2021 12:42 PM

Notes: Og is 1.056

Author:

Brew Rescue

Boil Size: 220 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 90

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: 10/14/2020 7:47 PM

Notes:

Author:

janjk

Boil Size: 700 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

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: 12/1/2016 4:19 AM

Notes:

Author:

VHGOMES

Boil Size: 32.98 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 8/12/2020 10:46 PM

Notes:

Author:

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/5/2019 4:55 PM

Notes:

Author:

Musky41

Boil Size: 14.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 73

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: Corn Sugar

Priming Amount: 1 cup

Creation Date: 3/30/2019 6:59 PM

Notes: Notes
Modifications:
* Using IYA38 in a 2L starter, to get the correct pitch rate.
* Doubling the hops from the original recipe.
* Swapped in Simcoe for the Ekuanot.

1) Raise 12 gallons of strike water to 164 °F.
2) Add grains and mash for 60 mins. at 153 °F.
3) Sparge until 14.2 gallons (25 L) of wort is collected.
4) At boil add 3oz of Columbus
5) Add 2oz of Amarillo to kettle last 10 minutes.
6) Boil the wort for 60 minutes.
7) Chill to 64°F - 74°F
8) Rack to the fermenter.
9) Pitch the yeast, with fermentation temperature of 64°F to 74°F
10) Add 2 x 1oz packages for each of the 3 dry hops on day 3 and day 12.
11) Rack beer to keg on day 14.

BREW NOTES

Modified the recipe to just 2oz at boil for 90 minutes due to not meeting our gravity mark. We added 1oz at flame out.

Day 4 - Dry hopped 2oz each of Citra, Mosaic and Simcoe
Day 10 - Dry hopped 2oz each of Citra & Mosaic.
Day 10 - Decided to not dry-hop Simcoe. Russ was afraid it would dominate the other hops.

Author:

Joe Aguilar

Boil Size: 9.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 75

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: 10/23/2018 3:46 AM

Notes:

Author:

Espaulder

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: Dextrose

Priming Amount: 85g

Creation Date: 10/11/2018 9:36 PM

Notes: Ideally, roasted malts should be no more than 10% of the grist. Beers at the higher end of this range can be acrid depending on the blend of roasted malts, I've gone with de-husked Caraf III instead of the traditional Black Patent malts to prevent the beer from being too astringent. For most porters, A 40/60 mix of highly kilned and lighter kilned grain like black and chocolate malts, strikes a nice balance of sharper roasted notes and less burnt coffee/chocolate notes. In this beer we're going for mild caramel, toffee and malt flavours to complement the pumpkin. Black malts and roasted barley should be kept under 5% of the grist.

You can used canned pumpkin but I prefer fresh sugar baby pumpkins from my garden. Smaller pumpkins will have a higher concentration of sugars, try and find fruit no bigger than a soccer ball. For fresh pumpkin - chop in half and roast cut-side down on a sheet pan. Rub with 1tbsp brown sugar and roast for 40min at 400°F until dark brown and caramelized. Note that even with a very sweet fruit, the amount of sugar imparted to your wort from the pumpkin is going to be negligible (1-8 PPG). For the purpose of recipie building it's safest to treat it as having zero effect on the OG. Pumpkin will lose much of its water-weight when roasting; 5lb of fresh pumpkin will roast down to about 2lb. No pumpkin? Acorn & Butternut squash from the grocery store is a great alternative (I actually prefer it to pumpkin).

Liquid starter process:
1. Add 1/2 litre of hot tap water to a flask and dissolved 100g of dry malt extract.
2. Top up the flask to bring the volume of liquid up to the 1L mark.
3. Put the flask on the smallest burner on your stove and heat VERY CAREFULLY on the lowest setting for 15 minutes. Keep the solution just under boiling and watch for boil overs.
4. Tightly cover the top of the flask with aluminum foil and remove from heat. Let cool for 30 minutes and then move it to the refrigerator.
5. When the flask is cool to the touch (below 75°F), pitch the yeast and shake vigorously. Replace the foil, keep covered and let ferment until brew day (24-48 hrs).

https://drinks.seriouseats.com/2011/02/homebrewing-tips-techniques-how-to-make-a-yeast-starter-for-high-alcohol-beer.html

Brew in a bag procedure:

1. Heat strike water to 76°C (168°F)
2. Add grains to brew kettle in nylon bag
3. Stabilize the grain bed at 68°C (154°F) and hold for 60 minutes.
4. Remove the nylon bag and transfer to another vessel.
5. Sparge with boiling water to bring mash bed back up to 68°C (154°F). Add runnings back into the wort.
5. Hang or squeeze out the bag to extract any remaining sugars. Add runnings back into the wort. If necessary, top up with clean water to reach the boil volume of 6gl (you should have lost about 1.2gl to grain absorption).
7. Boil the wort for 60 minutes, adding the hops and spices as indicated in the ingredients list.
8. Cool to 21°C (70°F)
9. Oxygenate and pitch the yeast.
10. Start fermentation cool, at about 64°F (18°C), to inhibit diacetyl production and prevent the production of fusel alcohols. After 72 hours or so, let the temperature rise by a few degrees (to 68°F/20°C) is good), and hold it there for the rest of fermentation.
11. (Optional) Transfer to a secondary and let fermentation complete and settle for 7 days.
12. Bottle or keg, condition for ~2 weeks before drinking.

Edits:
* 2018-11-16: Way too much roasted malts and pumpkin. Removed extra roasted barley and reduced the pumpkin. Spices in the boil did nothing - add whole spices to the primary fermenter instead.

Author:

BoulterBrewer

Boil Size: 19 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

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: 10/8/2018 10:10 AM

Notes:

Author:

Rml0106

Boil Size: 1300 Litres

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 87

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: 9/7/2018 10:30 AM

Notes:

Author:

BrookeB

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/8/2018 5:39 PM

Notes:

Author:

MRuka07

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/29/2016 8:08 PM

Notes: