Homebrew Beer Recipes | Page 703 | Browse 325,000+ at Brewer's Friend

Author:

TwoBrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 35

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: 10/3/2017 2:19 AM

Notes:

Author:

MoleculeChaser

Boil Size: 9 Gallons

Boil Time: 120

Boil Gravity: 1.052

Efficiency: 73

Mash Thickness: 1.05

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/29/2015 1:30 AM

Notes: Brewed on 8/23/15 outdoor on new propane burner.

Author:

Brew Lab

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

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: 9/23/2015 11:43 PM

Notes:

Author:

Blootster

Boil Size: 10.5 Gallons

Boil Time: 180

Boil Gravity: 1.079

Efficiency: 50

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 62 ° F

Priming Method: dextrose

Priming Amount: 3 oz

Creation Date: 12/28/2018 3:35 PM

Notes: Mash will be split into two 10 G mash tuns.

Brew365 Calculation below:
Batch Size: 2.75 g
Grain Bill: 20 lbs
Boil Time: 3 hours
Trub Loss: 0.25 g
Equipment Loss: 0.25 g
Mash Thickness: 1.50 qts/lb
Target Mash Temp: 156

Percent Boiloff: 11.5 %

Total Mash Water: 7.50 g
Sparge Water: 0 g

Pre-Boil Volume: 4.75 g
Combined into Pre-Boil total Volume: 9.5 g

4 days prior to brew I started two 1.5 L starters from 2 packs of WLP090 yeast. Let ferment and stored in fridge until brew day. On the morning of brew I decanted starters and pitched into new 1 L starter so it would be active before pitching.
Had to substitute Golden Promise for Marris Otter. Grain bill was split into two even grain bills. Milled 2 days before brew and stored at homebrew store at 72 degrees,

9/14/19: brewed with Matt and John at homebrew store.

Roughly 11:30 AM start time. Started with 7.5 gallons of RO water, treated with 4.9g of baking soda, and 7g of calcium chloride. Pre-heated mash tun with 178 degree mash water. Doughed in with 20 lbs of grain, achieved 155 degree mash temp, let rest 90 minutes and stirred every 15 minutes for first hour.

Repeated with second mash, achieved 160 degree mash temp, cooled with 2-3 qts of extra water to 156 degrees, then let rest for 90 minutes.

Vorlaufed both for 10-15 minutes each. Collected first runnings only into 15G kettle, boil volume 10G, pre-boil gravity between 1.082 - 1.084. Boiled for just over 3 hours on propane burner. Forgot to add yeast nutrient during boil. Cooled with copper immersion chiller to 90 deg.

Final volume was 5 - 5.15G into 6G glass carboy. Original gravity of 1.145-1.147 (reading was off the refractometer scale).

Placed fermentor into ferm chamber set to 66 deg. Temp stabilized ~1.5 hours later. Pitched 1 L new and very active starter, vigorously shook for 2-3 minutes to aerate.

@12 hours post pitch - very active ferm, 1-2" krausen
@24 hours post pitch - nearly high krausen 2-3"
@36 hours post pitch - high krausen, very active, almost into blow off tube

Partigyle Brew:
Decided on an english mild/brown ale

Target OG: 1.050
Actual OG: 1.045
Target IBU: 30
Target Volume: 5.5G
Boil: 60 minutes

Ran 3.5G untreated Louisville tap water through each mash tun. Let rest for 30 minutes while we handled the main brew. Vorlaufed briefly, then collected 6.5G second runnings into 10G boil kettle. "Boiled" on induction burner that maintained a weak simmer.

Added 1oz EKG/Fuggles at 50 for ~25 ibus
Added 1oz EKG/Fuggles at 5 minutes for ~5 ibus

Cooled with copper immersion chiller to 90 degrees. Then placed in ferm chamber set to 66 degrees alongside RIS. Temp stabilized ~1.5 hours later. Pitched 1 pack of S-04 then lightly shook for 30 seconds to aerate.

@12 hours minimal ferm
@24 hours thin krausen
@36 hours active ferm, 1" krausen

10/10: Bottled half of the brown plain with dextrose. Targeting 2.3 vol co2. Remaining 2.75G was racked into 3G better bottle with 2 split, scraped, and chopped wet Madgascar Vanilla beans (that had been soaking in ~1-2 oz of Heaven Hill vodka for 2-3 days).

10/23: Dry beaned 30g (~11g/G) of Sunergos Tanzanian Peaberry coffee (roast date: 10/10). Beans were placed into sanitized grain bag, filled with coffee/stainless steel nuts, and suspended in beer for ~24 hours.

10/24: Packaged vanilla/coffee portion, targeting 2.1 vol co2, primed with dextrose. Flavor and aroma was pretty incredible, vanilla added body/sweetness and the fresh roast smell of coffee was very pleasant.

Notes for Next time:
-don't forget to add yeast nutrient
-we collected more pre-boil volume and still had wort left in the mash tun, consider lowering initial mash volume by 0.25G each
-partyigyle beer was much weaker than it could have been. Sparge with less volume, and collect any remaining wort from tuns before sparging

2020 brew:

Author:

t-otto-s@online.no

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 63

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/7/2017 11:21 AM

Notes: Et lite "Uhell" gjorde at jeg måtte male halvparten av malten to ganger...

Fikk en usmak... muligens gjæret med for høy temperatur

Author:

Boil Size: 13 Gallons

Boil Time: 75

Boil Gravity: 1.048

Efficiency: 60

Mash Thickness: 1.33

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: 1/22/2016 10:44 PM

Notes: 2015
“El Hefe”
Weizen/Weissbier

Ingredients for 5.5 U.S. gallons (20.82 L)

3.65 lb (1.65 kg) German Pilsner malt
5.6 lb (2.54 kg) German wheat malt
0.8 oz (23 g) Hallertauer Mittelfruh pellets, 3.4% a.a. (60 min)
Wyeast 3068 Weihenstephan Weizen ale yeast, 1 quart

Original Specific Gravity: 1.052

Final Specific Gravity: 1.012

Boiling Time: 90 minutes

IBU: 8.3
SRM: 3
ABV: 5.3%

Primary Fermentation: 9 days at 62° F (17° C).

Directions:
Start with RO water, add 2.2 g calcium chloride to mash, add 2.7 g calcium chloride to sparge. Use a double decoction mash schedule with the following rests. Acid rest: 113° F (45° C) for 15 minutes. Protein rest: 126° F (52° C) for 15 minutes. Mash at 146° F (63° C) for 20 minutes, then 158° F (70° C) for 20 minutes. Mash out at 167° F (75° C) for 10 minutes.

Links:
List of winners
http://www.alternativecommutepueblo.com/2011/10/ahanhc-gold-medal-winning-recipes-for.html

2013 Gold Winner
http://wiki.homebrewersassociation.org/ElHefeDB
This was the original recipe for this fork.

NHC 2009 Winner
http://wiki.homebrewersassociation.org/ElHefe
https://www.homebrewersassociation.org/homebrew-recipe/el-hefe-3/
This variation uses more wheat than pilsner grain and Sterling whole hops
https://www.brewtoad.com/recipes/gordon-strong-el-hefe-hefeweizen
Uses acidulated malt and has very specific mash steps

Author:

rjgarden

Boil Size: 8.41 Gallons

Boil Time: 90

Boil Gravity: 1.065

Efficiency: 68

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/5/2015 3:05 AM

Notes:

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/2/2015 8:42 PM

Notes:

Author:

Kjeller 5

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/19/2015 10:16 AM

Notes: Kjøl ned vørter til 17 grader før pitching av gjær.

Author:

S0rceress0

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.087

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/27/2015 2:48 AM

Notes:

Author:

Mike Harsch

Boil Size: 6.5 Gallons

Boil Time: 60

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: 9/17/2012 2:07 AM

Notes:

Author:

Mystic Brewing

Boil Size: 6.29582 Gallons

Boil Time: 60

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: 5/30/2011 1:12 AM

Notes:

Author:

ThomasV

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 65

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/10/2014 11:29 AM

Notes:

Author:

Eviljay

Boil Size: 18 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 1.33

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: 7/11/2014 1:18 AM

Notes: Dry Hopped half with 3 oz CTZ (Charlie would use CTZ and Mosaic next time)

Dry Hopped Jay's half with 2oz citra, 2oz mosaic.

Fermented at 65 ambient (Fruitiness from 05 was well received)

Jay's half won the Homebrew Club IPA II comp out of 15 (I think) IPA's.

Author:

StuBrew

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/10/2012 9:56 PM

Notes:

Author:

Cian

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 2.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: DME

Priming Amount: 3.5 oz

Creation Date: 7/22/2015 6:26 PM

Notes: I dont know how to fix the SRM Daniels so...

Author:

itinerantbrewer

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: keg and force carb

Priming Amount: 2.5 vol

Creation Date: 5/20/2012 9:40 PM

Notes: 5/20/12--first use of Brewers Friend
This version has a different hop list; the actual hops used fit the author's intended type but not amount (I used less). Also, this is a Partial mash instead of extract. Basically, I used half the DME and calculated the gravity points from the missing DME and made it up with an appropriately calculated amount of pale malt. The original recipe mashed a pound of pale malt. The gravity points from this step were also accounted for. I also included a pound of Munich in the mashing to make up for a lower amount of amber DME (which I understand contains Munich). In the end I'm not sure why my predicted/actual gravity came out so much higher. The original recipe used the following for fermentables (in addition to the crystal and molasses):
8lbs Amber LME
1lb briess two row pale

Author's measured extract OG was 1043. Mine measured as Brewer's Friend predicted: 1054.
FG: 1.010

Pitched yeast am of 5/21 at 72F

Transfered to keg June 10

6/14--good carb. nice amount of roasted flavor/aroma. Cinamon and molases are extremely subtle.

Author:

KaarelSild

Boil Size: 115 Litres

Boil Time: 90

Boil Gravity: 8.9

Efficiency: 68

Mash Thickness: 5.25

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: 1/8/2016 7:21 AM

Notes:

Author:

DaleCarroll@cox.net

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.02

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 74 ° F

Priming Method: Dextrose

Priming Amount: 1/3 Cup

Creation Date: 1/9/2016 8:58 PM

Notes: Or use British Ale 1098
Split Vanilla bean vertically with razor blade

Author:

Monster Brews

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 71

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/27/2017 8:40 PM

Notes: