Homebrew Beer Recipes | Page 707 | Browse 325,000+ at Brewer's Friend

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:

Reeder

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 72

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: 5/6/2016 8:09 PM

Notes:

Author:

WildHighlander

Boil Size: 7.381 Gallons

Boil Time: 90

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: 8/27/2012 7:55 PM

Notes: Wort Yield from Mash/Sparge 7.381 gal
Top Up Kettle Water 0 gal
Pre-boil Wort Vol (room temp) 7.097 gal
Pre-boil Wort Volume (hot) 7.381 gal
Boil Time 90 min
Post-boil Wort Volume (hot) 5.720 gal
Top Up Fermenter Water 0 gal
Batch Size (Chilled Wort Vol) 5.500 gal

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

Mash grain in 4.766 gals (19.064qt) of water at 152° F for 90 minutes. Vorlauf 2-4qt and let drain at a trickle.
Sparge with 2.38575 gals (9.543qt) of 168-172° F water (add near boiling). Vorlauf 2-4qt and let drain at a trickle.
Sparge once more with 2.38575 gals (9.543qt) of 168-172° F water (add near boiling). Vorlauf 2-4qt and let drain at a trickle.

Collect total of approx 7.75 gallons of wort.
Total boil time is 90 minutes.
After 10 mins of boil, add hops.
After 30 mins of boil, add first addition of Heather flowers.
After 45 mins of boil, add Bog Myrtle.
15 mins prior to flame out, add Irish Moss.
10 mins prior to flame out add second addition of Heather flowers.
10 mins prior to flame out, submerge wort chiller in wort.
At flame out, whirlpool. Cool to 69° F. to pitch starter. Oxygenate-aerate well.

Ferment at 69° F for seven days then rack to secondary fermenter and "dry hop" with remaining Heather.
Continue fermentation for seven more days until gravity is about 3° Plato (1.012) or fermentation is finished. Let settle. Rack, prime and bottle. Age seven more days before drinking. Or Keg and drink in a few days.

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

This is my signature Heather Ale. On 09/11/12 I was able to brew this with 73% efficiency. Not bad for a high gravity beer.

Author:

jakesnake2384

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.107

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/7/2015 4:47 PM

Notes: Blueberry in Secondary. Coffee at kegging.

Author:

west1m

Boil Size: 6.75 Gallons

Boil Time: 75

Boil Gravity: 1.05

Efficiency: 70

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: 3/9/2020 6:39 PM

Notes:

Author:

Brandon Boike

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 56 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/9/2019 3:45 PM

Notes:

Author:

105WestBrewing

Boil Size: 124 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 80

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 78 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/22/2017 8:22 PM

Notes: Kettle Sour

Author:

llvtt

Boil Size: 5.5 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/12/2016 4:06 AM

Notes: - Add brown sugar with 10 minutes left in the boil
- After 1 week fermentation: puree 4lbs overripe bananas (+6pts to gravity) with enough water to make a pourable paste. Bring mixture to 175F and let stand for 30 minutes. Add to secondary and siphon beer on top, allowing two more weeks' fermentation for the bananas.

Total OG (+ bananas) = 1.072
Approx ABV ~ 8%

Author:

9Sis

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/17/2016 5:33 PM

Notes:

Author:

Aaron Newport

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Corn Sugar

Priming Amount: 3.0 oz.

Creation Date: 2/17/2016 8:32 PM

Notes: Make 1L yeast starter at least 48 hrs prior to brew day.

Taste: Malty flavor. Lots of nut and caramel undertones. Consumes your mouth with flavor.

Color: Color is perfect for a brown ale.

Smell: Heavy caramel smell.

Things to Change: Increase carbonation slightly (changed in recipe already). Possibly reduce Amber grain to roughly 15% of grain bill to lessen strong nut and caramel flavor.

Author:

Sean Sutherland

Boil Size: 30.5 Litres

Boil Time: 80

Boil Gravity: 1.047

Efficiency: 76

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/3/2015 6:43 PM

Notes:

Author:

Roald

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: 2.9

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: 5/26/2015 11:58 PM

Notes:

Author:

4Gs Brewing

Boil Size: 7.2 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 71

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: 4/22/2015 1:59 AM

Notes:

Author:

flexmurphy

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 80

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: 4/9/2015 2:23 PM

Notes: 1 Packet US-05 (any American Ale yeast can be substituted)

You can also do this as a true common/steam beer and pitch a lager yeast (I've used saflager) at room temps, much how California Commons like Anchor Steam are brewed. Dec 2014 update I'm going to suggest that everyone at some point try this as a steam beer...Lager yeast at room temp without lagering. I just kegged it, and even uncarbed it has an amazing flavor... steam beers, have an "off" flavor that is not as clean as a properly brewed lager...taste anchor steam and you'll get it, especially if you compare it to Anchor Lager. There's definitely a funkiness about it... something unique... Try it with this beer. It my be the permanent way I brew this beer from now on... I'll keep you posted...and if it works out, I may change the official yeast to saflager for this beer. If you try it this way, as a steam beer...especially if you've brewed it with ale yeast before and can compare it, I would love you opinion.

Single Infusion, LIGHT body, batch sparge.

Mash Temp 148 degrees
Sparge Temp 168 degrees

I primed this beer with table sugar rather than corn sugar.

Author:

CarlsbergCuddles

Boil Size: 32.12 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 68

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/25/2015 12:53 PM

Notes: Specialty Equipment

Utilizing Grainfather RIMS water calculations for mashing and sparging volumes.

Author:

BreadNBeer

Boil Size: 1.5 Gallons

Boil Time: 40

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/21/2015 11:47 AM

Notes:

Author:

Chad DeVries

Boil Size: 6 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: 4/15/2012 9:26 PM

Notes: I don't know where to title this, but going with the name Chad's 4-Handed Imperial Stout. This was brewed with friend and brewer Will Johnston from 4-Hands Brewing in St Louis. This is actually a 3 gallon batch because in order to be able to do the boil in my kettles we had to knock down the size.

Author:

BoneDaddyHomeBrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Keg/CO2

Priming Amount: 20PSI

Creation Date: 1/14/2013 2:58 AM

Notes: Mash in @ 156* for 60 min

60 min boil

Green Bullet hops were developed in New Zealand in 1949 to fight off Black Root Rot Infections.

Add 1oz Green Bullet hops @ 30min
Add .5oz Green Bullet hops @ 10min

Primary for 10-14 days
Secondary for 10-14 days

Keg - force carb 20psi for 24hrs
serve @ 5 psi- ENJOY

Author:

Si-Co Brewing

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/26/2018 3:59 PM

Notes:

Author:

woodcockerson

Boil Size: 7.5 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: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/20/2013 4:01 PM

Notes: Very drinkable. darker color than expected. slight taste of apple. good beer