Homebrew Beer Recipes | Page 736 | Browse 315,000+ at Brewer's Friend

Author:

HopDawg

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.5

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: 3/9/2016 11:04 PM

Notes:

Author:

Striike

Boil Size: 5.5 Gallons

Boil Time: N/A

Boil Gravity: 1.117

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 2/1/2023 7:42 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:

Boil Size: 7.4 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 65

Mash Thickness: 1.25

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: 10/3/2018 7:30 PM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 120

Boil Gravity: 1.048

Efficiency: 100

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: 6/5/2018 3:03 AM

Notes: Use 2 oz flour in the boil.

https://byo.com/article/lambic-brewing/

https://www.themadfermentationist.com/2015/11/extract-lambic-recipe.html

http://americanlambic.blogspot.com/2015/03/traditional-lambic-process-vs-modern.html?m=1

Author:

Kjeller 5

Boil Size: 24 Litres

Boil Time: 90

Boil Gravity: 1.069

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 14 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/10/2017 10:44 AM

Notes: Her burde du bruke i alle fall 4 pakker med WLP833 for å få en god gjæring eller sette en starter.

Det kan være du får høyere OG enn det står i oppskrifta, men da er det bare å vanne den ut litt ved kjøling.

Author:

Jan Erik Johansen

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 7/28/2016 10:20 AM

Notes:

Author:

Jessman52

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Corn Sugar

Priming Amount: 4.1

Creation Date: 4/23/2016 1:16 PM

Notes: Batch #12A-5A
American Amber(Red)Ale with a sharp bite of hops and a lemon kick in the tail
American 2-row pale ale malt, American Crystal 60L, Victory malt rounds out the grain bill. Mash temperatures in the range of 152°F to 154°F creating a wort with a nice balance of fermentable and non-fermentable sugars.
Magnum hops adds a balanced bitterness, homegrown whole leaf Cascade hops adds a distinctive grapefruit flavor and Lemon Drop hops during flameout adds a special aroma.
Yeast: White Labs California Ale WLP001 PurePitch Lot #1025150 Manuf. April 12, 2016. QC cell count 2.82e9/ml slurry.
Saint Philip the Serpent Killer is the 5th of 12 brews in the Twelve Apostles beer line. Each of these 12 brews are American Amber Ales. Experimentation with water profile, temperature variations including mash temp., grain bill, ambient temp., hops varieties and yeast strains provide endless opportunity to learn about and improve this beer over the year.
Homegrown Cascade hops Alpha Acid has been age adjusted in this recipe since details of storage and pick date are a known variable.
Bitterness to starting gravity ratio (IBU [32.3] divided by OG [52]) = [.62]. (0.5 to 0.7 for a balanced amber).
Actual Final Gravity (w/h calibrated precision hydrometer) = 1.008.
Actual ABV = 5.64%.
All test equipment calibrated prior to use.

Author:

Boil Size: 18 Litres

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/2/2016 12:38 PM

Notes:

Author:

Libre Brewing Co.

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 68

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: 10/11/2015 3:52 PM

Notes: 8oz maltodextrin 15min
4oz lactose 15min

7 ozcoconut flakes unsweetened- 2.5 gallon
3 oz espresso beans to 2.5 gallon

**NEXT TIME****
*(Try 8 oz cocoa last 5 min boil and 36 0z mixed berries in secondary and 1 -2 vanilla beans)**

Author:

tbobrew

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.097

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/3/2013 8:50 PM

Notes:

Author:

pete11

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 3.1

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: 9/28/2015 8:46 PM

Notes:

Author:

rfjorgensen

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19.5 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/3/2015 7:28 AM

Notes: Strike Water Volume=30L. Strike temp=68C. Mix tap water and RO water in 20:80 ratio (6L/24L). Add 10.0 grams of calcium sulfate, 5 grams of liquid calcium chloride, 1.5 grams of Epsom salt, and 5ml lactic acid. Mash ph estimated to 5.4. Chill boiled wort to 18C. First 3 fermentation days at 19.5C, then 3 ramp-up days to 21.5C. Final 7 days at 21.5C.

Author:

mccarltone

Boil Size: 2.5 Gallons

Boil Time: N/A

Boil Gravity: 1.037

Efficiency: 60

Mash Thickness: 3.38

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: Keg

Priming Amount: 12.3 psi

Creation Date: 3/4/2017 1:38 PM

Notes: Steps

1. 1-2 days before brewing make a 1 liter starter of 1.040 wort, and add your vial of WLP644. Let it sit at room temperature until use. Also make 1 liter of 1.040 wort, and pour OYL-605 into the starter. Incubate 24-48 hours at room temperature to increase the cell count.

2. Mash in at 145°f for 60 minutes; if hops have to be used, make sure to add the hops to the mash.

3. Sparge as normal.

4. Bring the wort to a boil, add salt and coriander, and then turn the heat off (no need to boil for more than a couple of minutes).

5. Adjust PH ~4.2 to limit growth Clostridium butyricum and other potential off-flavor bacteria. Not necessary, but this is a best practice suggestion. See How to Pre-Acidify for instructions.

6. Chill the wort down to 95°f, and transfer to a CO2 purged carboy or keg. Add the 1 liter of OYL-605 Lactobacillus Blend starter. Allow it to sour for 24 hours. No external heating is required.

7. After the souring phase, chill the soured wort down to ~70°F and pitch WLP644 Trois (boiling to kill the Lactobacillus before adding the WLP644 Trois is optional; see kettle souring). You can aerate if you feel necessary. After 2 weeks a stable gravity should be reached.

8. Rack or transfer off as normal to bottles or a keg.

Author:

Boil Size: 2.9 Gallons

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 65

Mash Thickness: 1.2

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: 1/24/2015 3:10 AM

Notes:

Author:

gozer

Boil Size: 26 Litres

Boil Time: 30

Boil Gravity: 10.8

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/16/2018 3:38 PM

Notes:

Author:

Ben Golding

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.088

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/9/2014 6:03 AM

Notes: Based on a recipe:
http://www.britishbrewer.com/tag/best-bitter/

Great recipe: simple and produced a really delicious best bitter that was very true-to-style. Would make this one again. Might consider dry hopping with 12g Fuggles to lift the hop aroma but I don't think it's really necessary.

Author:

Umoyk

Boil Size: 6 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 74

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/15/2014 5:00 PM

Notes:

Author:

Spesme

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.1

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/5/2014 12:31 AM

Notes: Steeped grains for 20 minutes before boil.

Made a yeast starter.

Primary temp fluctuated between 17C and 21C. Maybe down to 16C - winter temps. Fermentation not visible until 48 hours.

Primary for 12 days, not sealed. Opened maybe 6 times total to check fermentation.

Transferred to secondary with racking cane. First time unsuccessful, so I had to refill siphon with sanitizer and do it again.

Bung was still wet when attempted to put on. Pressed it too hard and it entered carboy. Temporarily covered with unsanitized aluminum foil for 24 hours.

Boiled 300ml of water and added 1/2 cup corn sugar (dextrose). Worried about 1 gallon of headspace in secondary. Added dextrose and installed bung and airlock. Filled airlock with vodka.

Bottled on 02/19/2014.

Update: 07/22/2014. Forgot to take tasting notes :(. But I remember it being really good despite my conceived screw-ups.