Homebrew Beer Recipes | Page 724 | Browse 315,000+ at Brewer's Friend

Author:

2005sti

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/18/2013 11:05 PM

Notes:

Author:

emmanuales

Boil Size: 984.5 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 74

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 21 ° C

Priming Method: Bottle Prime

Priming Amount: 3g Dextrose p/Bottle

Creation Date: 9/10/2014 1:07 PM

Notes: Target Temp: 65C (for mash)
Mash Out: 75C (10 minutes)

Author:

rmklaw

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/19/2015 4:27 AM

Notes:

Author:

joetothemo

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 77

Mash Thickness: 1.5

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: 3/18/2015 5:05 PM

Notes: A mini version of an IPA I like to brew. Or, a hoppy version of the Blonde Ale I brew. Warm weather friendly.

Carapils is present and I'm using slightly more C-15 than in my standard IPA to keep this beer from drying out too much due to the low gravity.

I've had some India Session Ales that were thin. I also experience over-attenuation issues even when compensating with mash temp. I'm trying to offset that.

Author:

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 14.4

Efficiency: 60

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/5/2015 7:55 PM

Notes:

Author:

Crookedeyeboy

Boil Size: 38 Litres

Boil Time: 100

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 26 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/8/2015 12:56 PM

Notes: Page 336 of ASB's

* 300g Raisins blackened in non stick pan
* De-glazed with red wine and pureed
* Then add at 0 mins
* Recirculate for 30 minutes

* Mash at 53°C for 20 minutes
* Raise to 67°C for 90 minutes
* Mash out at 75°C
* Ferment at 26°C
* When Primary is complete: Rack onto 1.5g/Lt of Port soaked French oak cubes and age

Author:

Marriedtoahotlibrarian2

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/26/2015 4:29 AM

Notes:

Author:

nkgarfield

Boil Size: 6.65 Gallons

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 75

Mash Thickness: 1.57

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 67 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/1/2016 4:30 PM

Notes: https://community.grainfather.com/recipes/553765

based on https://www.homebrewersassociation.org/homebrew-
recipe/deschutes-fresh-squeezed-ipa-clone/

Author:

Kendomondo

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/7/2018 11:24 AM

Notes:

Author:

a6asics

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/21/2017 8:16 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.049

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: 3/12/2017 3:16 PM

Notes:

Author:

halfville home brew

Boil Size: 7.13 Gallons

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/6/2017 1:52 AM

Notes:

Author:

Dai Kide

Boil Size: 18 Litres

Boil Time: 40

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: sucrose

Priming Amount: 116.1 g

Creation Date: 9/16/2021 12:42 PM

Notes:

Author:

Saint Nick

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.049

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: 7/3/2021 1:50 PM

Notes:

Author:

Barter & Trade

Boil Size: 6.8 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 77

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/9/2019 1:09 AM

Notes:

Author:

Bradleyarthurwhite

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 75 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/18/2018 12:19 PM

Notes: -Boil fermentables and chill to 90 degrees

-Inoculate with lacto. and ferment for 3 days around 90-100 degrees

-Bring wort to 170 degrees for 15 minutes

-Chill to 68-100 degrees and inoculate with sach.

-Ferment for 3 days then add puree (and/or sugar free pineapple juice)

-After 1 day, add dry hops

Author:

BRYAN PROBru

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 80

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/14/2016 12:28 AM

Notes: Brew Notes: from 02/17/2019 Brew Day

Allow hot break of foam before adding lactose as boil approaches 100 degC

Did not see typical formation of zebra effect during flame out and cool down to 90 degC. Lactose addition may have caused this.

BM350VMS Specific notes
Use of Rice Hulls improved bed drainage. Was able to achieve +80% efficiency on this last brew.
Hit kettle volume on the nose at 13.5 gallons with fly sparge.

The 1.3 starting mash thickness factor was good allowing ~1" of liquid above grain bed at center of MT.

Cocoa nibs were soaked in JP Wisers Hopped Rye Whiskey from 12/20/2018 to Brew Date +1 Day. Nibs added at High Krausen or approximately 29 hours from pitch.

PB

Author:

FrankVilla

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/12/2016 2:01 AM

Notes: Brewed very successfully on 04/23/16. Pitched decanted yeast at 61 degrees.
Gravity read 12.75 brix (1.0495) which equates to 75% efficiency (almost 76)- initially aimed at 71% - Double milled grain.
Mashed at 150 exact at dough in, and 149 @30 mins.
The water loss calculation of .14 can probably be brought down to .135 since there was still a substantial amount of wort in the cooler as I lifted the bag.
Overall, went great!
***9 hours later raised temp to 65 due to not activity.***
04/24/16: 15 hours after raising the temp to 65 and there was lots of fermentation activity. Turned down temp to 64.
***11 hours later brought down temp to 63. There was krausen ejected and a lot of activity - had to clean the blow off tube as I was afraid it would blow the lid - seemed a bit clogged***

04/26/16: beer was at 61 degrees and still bubbling but a lot slower. I took off the cover and see that there's still some krausen ontop and lots of yeast still in suspension and some smell of sulfur.
Meter @72 degrees measured 6 brix (1.0106 @4.9%).
Temp was raised to 66 degrees in hopes of giving it a d-rest. FG is expected around 1.008-1.009
04/17/16: Some bubbling still, and temp was at 65 degrees.

04/30/16: @67 degrees and 5.9 brix. Taste no diacetyl, but there is smell of sulfur. (1.0103 @5%). Not bad. Cannot taste any hop presence.

05/05/16: kegged today. No sulfur smell anymore! Did not have much of a smell at all, and the yeast had dropped and compacted to the bottom.
Measured 5.7 brix @69 degrees (1.0096 @ 5.1%). Nice! 79% apparent attenuation.

Author:

fvbrewery

Boil Size: 17.8 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 63

Mash Thickness: 3.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 24 ° C

Priming Method: Demerara Sugar

Priming Amount: ~60g

Creation Date: 9/23/2015 9:15 PM

Notes: Original Yeast was Danstar Notthingham, but it was sold out locally.

Author:

NickinWI

Boil Size: 6.7 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 64

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/1/2013 4:21 PM

Notes: