Homebrew Beer Recipes | Page 7176 | Browse 320,000+ at Brewer's Friend

Author:

Fatty Lumpkin

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 74

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: 18.75 psi

Creation Date: 11/3/2019 3:59 AM

Notes: Dogfish Head/Stone recipe

MASHING

In a 10-gallon brew kettle, combine the crushed malts and flaked rye with 4 gallons of 163°F water. The water should cool slightly when mixed with the grain. Cover and hold the mash at 149°F for 2 hours. For safety’s sake, set up your propane burner outside. Set the brew kettle of mash on top and heat to 160°F, stirring frequently to avoid scorching. Turn off the heat. The mash will continue to increase in temperature to about 165°F.

LAUTERING AND SPARGING

After mashing is complete, carefully transfer the mash to the lauter tun to separate the liquid (the wort) from the grains. Run a length of vinyl tubing from the lauter tun to the brew kettle. Let the first few quarts of liquid run through. It will be cloudy and contain some undesirable particulates. Once the liquid coming through is clear, stop the flow and pour the cloudy liquid back into the lauter tun, where the husks from the crushed grain will act as a natural filter and help remove the sediment.

Allow the remainder of the wort to drain into the brew kettle at a slow, steady rate, restricting the flow with a plastic crimp on the tube. Once the liquid is lower than the level of the grain bed, begin the sparge by slowly sprinkling 5 gallons plus 1 cup of 168°F water over the grains. The sparge water, which should never exceed 170°F, is added to the grain and allowed to drain off at a slow rate (regulated by the plastic crimp), extracting the remaining sugars and maximizing yield. This is not a step to be rushed; be prepared to spend at least an hour on lautering and sparging. Once the last of the sparge water has filtered through the grains and the flow from the lauter tun stops, you’re ready to begin the boil.

THE BOIL

Set the brew kettle of wort on your outdoor propane burner and add water to bring the wort level up to about 6 gallons plus 12 cups, if needed. Bring the wort to a rapid, rolling boil. As it begins to come to a boil, a layer of foam and scum may develop at the surface. Skim it off and discard. Once the wort is at a full boil, put a hops bag containing the Centennial hops in the kettle and set a timer for 90 minutes. Stir the wort frequently during the boil, and be watchful to avoid boilovers. At 15 minutes before the end of the boil, stir in the Irish moss.

When the boiling time is over, turn off the heat and put a hops bag containing the Amarillo hops, parsley, rosemary, lemon thyme, and white sage in the kettle. Cover the kettle and immediately begin cooling the wort quickly. Place the brew kettle in a large sink, bathtub, or cooler partially filled with ice water. Place your sanitized wort chiller in the wort and run cold water through it until the wort comes down to 70°F.

PITCHING THE YEAST AND FERMENTATION

Once the wort has cooled to 70°F, discard the spent hops and herbs and check the specific gravity of the wort with a hydrometer. The target starting gravity is 1.059 (14.5 Plato). The yeast should be removed from the refrigerator about 2 hours before use so it acclimates to room temperature. Slowly pour the cooled wort into a sanitized primary fermentation bucket. Stir vigorously with a sanitized spoon or carefully shake the fermenter (sealed of course) for about 10 minutes to aerate the wort. Shake the container of yeast, add it directly to the wort, and stir vigorously to combine. Cover the bucket with the lid, fitted with the proper stopper and an airlock filled halfway with water.

Place the bucket in a cool, dark place and keep it at 70°F. Signs of primary fermentation should be evident after about 6 to 12 hours. Let the wort ferment until the bubbles coming from the airlock have slowed to a rate of about one per minute. This can take anywhere from 4 days to over 1 week. Once this occurs, it’s time to transfer the beer to a (sanitized) glass carboy for secondary fermentation. Attach a length of (sanitized) vinyl tubing to the (sanitized) racking cane, and carefully siphon the wort into the carboy, being careful to leave behind the sediment at the bottom of the plastic fermenter. The vinyl tubing should extend to the bottom of the carboy to prevent splashing. While oxygen is crucial for the yeast at the beginning of fermentation, after that you want to minimize the wort’s exposure to it.

DRY HOPPING

Put the Citra hops in a hops bag and place it in the carboy. Seal the carboy with the drilled stopper and an airlock filled halfway with water and ferment at 70°F. After 7 days, dry hopping is complete. Remove the hops bag and discard the hops. Check the specific gravity of the beer. If it’s reached the target final gravity of 1.007 (1.8 Plato), it’s ready to bottle. If not, allow it to continue fermenting at 70°F until it reaches the target.

Bottle or keg as normal for style.

Author:

Boil Size: 50 Litres

Boil Time: 60

Boil Gravity: 1.056

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: 10/27/2023 11:06 PM

Notes:

Author:

JamesDelcur

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: 2.5

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: 12/28/2021 9:41 AM

Notes:

Author:

prmackay

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 72

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: 8/4/2021 11:52 AM

Notes:

Author:

Mikklan

Boil Size: 28 Litres

Boil Time: 75

Boil Gravity: 1.055

Efficiency: 64

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: 11/17/2020 7:01 PM

Notes: Start fermentation temperatur at 20". Sugar is to be added after 2 -3 days. Decrease temperatuer to 23".

Author:

PelleP

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 25 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 8/10/2020 11:27 AM

Notes:

Author:

Indy

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.046

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: 6/29/2020 11:07 PM

Notes: ***OG 1.81 Ready 4 months

Patterned after some of Belgium’s most
unique and famous ales, our kit yields a
beer that looks innocent in the glass but
packs a delicious wallop. The secret is a
high percentage of candi sugar, an easily
fermentable sugar that ratchets up the
beer’s strength while keeping the body light
and easy to drink. Smooth mouthfeel, sweet,
floral maltinesss, and rich spiciness from
hops and yeast

TRADITIONAL MULTI STEP
Protein Rest: 122° F for 20 minutes
Beta Sacch’ Rest: 149° F for 30 minutes
Alpha Sacch’ Rest: 158 F for 30 minutes
Mashout: 170° F for 10 minutes
Mash Schedule: Option B

SINGLE INFUSION
Sacch’ Rest: 149° F for 60 minutes
Mashout: 170° F for 10 minutes

Clear Candi Sugar gets added at 10mins in the boil

Suggested fermentation schedule:
-1-2-weeks-primary;-2-4-weeks-secondary;-2-4-weeks
- bottle-conditioning;-extended-bottle-aging

Author:

Hetken1

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 70

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: 6/17/2020 11:56 PM

Notes: Units:

Grain Weight:
19
(lb)
Water Volume Entry:
Mash Water/Grain Ratio:
1.25
Quarts / Pound
First Rest Temperature:
135
°F
Grain Temperature:
70
°F
Boiling Temperature:
212
°F * adjust for your altitude

Volume of strike water:
23.75 (Quarts)
Temperature of strike water:
145.4 °F

Additional Rests / Infusions:
Input additional target temperatures to find out how much boiling water to add to the mash tun.
Step Target Temp °F Infusion Needed Quarts / Pound
1.
135.0
23.75 Quarts @ 145.4 °F
1.25
2.
145
4.1 Quarts @ boiling
1.47
3.
165
13.5 Quarts @ boiling
2.18
4.
170
5.4 Quarts @ boiling
2.46

Author:

Mora Home Brew

Boil Size: 43 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 65

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: 6/12/2020 11:28 PM

Notes:

Author:

IV elements

Boil Size: 4.4 Gallons

Boil Time: 60

Boil Gravity: 1.139

Efficiency: 75

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: 1/18/2020 10:30 PM

Notes:

Author:

robert.milewsky@gmail.com

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/15/2017 3:52 PM

Notes:

Author:

degrave_3

Boil Size: 2.3 Gallons

Boil Time: 120

Boil Gravity: 1.048

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: 6/19/2019 11:27 PM

Notes:

Author:

Boil Size: 1900 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 85

Mash Thickness: 2.7

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: 5/17/2019 9:14 AM

Notes: Dry hop after one week while adding brettanomyces.
Wait for gravity to be stable(ish), then prime, bottle and keg.

Author:

Tusconn

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 85

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 4/22/2019 12:39 AM

Notes: based off of CandiSyrup Belgian Caramel Wit

Author:

Boil Size: 11 Gallons

Boil Time: 60

Boil Gravity: 1.106

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/7/2019 3:07 PM

Notes:

Author:

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 65

Mash Thickness: 3

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: 1/14/2019 11:40 PM

Notes:

Author:

WillBeerBeHere

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/25/2018 10:43 PM

Notes: To the homebrewery
Note: these steps are general guidelines and assume you’re already familiar with the all-grain brewing process. Refer to the instructions for your brew system and adjust as needed based on experience with your own particular equipment.

Prep: 1–2 days before brew day

1. Prepare a Lactobacillus starter: 1 liter of water, 4 ounces DME. Incubate at a very warm temperature (85–100°F) without stirring or agitation.

Prep: On brew day

1. On brew day, collect strike water and heat to approximately 165°F.

2. Mill the grains, or have it done for you at the shop.

Mash & sparge

1. Add all grains to strike water and mix to achieve a uniform temperature of 151–153°F. Rest the mash at this temperature for 60–90 minutes.

2. While the mash rests, collect and heat sparge water.

3. When the mash rest is complete, heat it to 170°F for mashout.

4. Sparge and collect the wort in the boil kettle.

Kettle souring

1. Use a boil kettle that has a well-fitted lid. Bring the wort to a boil for a couple minutes to sterilize, then allow to cool; you can use an immersion chiller if you like, or just let it cool passively with ambient temps. (Don’t worry about DMS formation at this point—the wort will be boiled again.) Keep the wort in the kettle—no need to transfer, the lactic fermentation will take place right in the boil kettle.

2. Once the wort temp is below 120°F, inoculate with the entire Lacto starter and cover the kettle with the lid. (If you want to go all-out, flush the headspace of the kettle with CO2.)

3. Allow Lactobacillus to ferment 1–3 days. Do not oxygenate or aerate, and maintain a fermentation temp of 80°F or above—all other things equal, the bacteria will work faster at warmer temps, up to about 120°F, in an anaerobic environment.

4. Once the wort has soured to your liking (a simple sensory evaluation of the sour wort will be enough), proceed to the main boil.

Main boil

1. Bring the soured wort back to a boil and hum along to “White Light/White Heat.” Add 0.5 ounces of your selected noble hops when the wort begins to boil, and boil for 60 minutes.

2. During the boil (you should have plenty of time during “Sister Ray”), grind the whole coriander seeds using a spice mill, mortar and pestle, or whatever method you choose.

3. Add the charges of ground coriander and sea salt five minutes before the end of the boil.

4. Cool it!

Fermentation and beyond

1. Transfer the cooled wort to a sanitized fermenter, aerate well, and pitch yeast.

2. Depending on the yeast strain being used, aim for a maximum fermentation temp in the low to mid 60s°F.

3. When gravity is stable and the beer is sufficiently clear (some haze is accepted and expected for this style), proceed with packaging.

4. Our kettle-soured Gose will show best while fresh—but why would you sleep on this tart, refreshing little gem during our brief Minnesota summer in the first place?

Until next time: Drink it like you brewed it.

Author:

hugpic

Boil Size: 280 Litres

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 75

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/17/2018 1:20 PM

Notes:

Author:

Borthbrew

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 64

Mash Thickness: 1.4

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: 4/29/2018 6:29 PM

Notes:

Author:

caribbeanbrewing

Boil Size: 2.25 Gallons

Boil Time: 60

Boil Gravity: 1.029

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: 12/1/2017 6:02 PM

Notes: