Homebrew Beer Recipes | Page 764 | Browse 320,000+ at Brewer's Friend

Author:

Two Dogs Rampent

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 2

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: 5/13/2016 7:54 PM

Notes:

Author:

Wolf Pack Brewing

Boil Size: 36.66 Litres

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 72

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: 2.18 bar

Creation Date: 3/3/2022 2:05 AM

Notes: https://beerandbrewing.com/recipe-firestone-walker-merlin-milk-stout/

DIRECTIONS
Mill the grains and mash at 156°F (69°C) for 60 minutes. Vorlauf until the runnings are free of particles, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort—or more, depending on your evaporation rate. Boil for 90 minutes, adding hops and lactose according to the schedule. After the boil, chill to about 62°F (17°C), aerate well, and pitch the yeast. Ferment at 65°F (18°C), allowing the temperature to rise to 70°F (21°C) for a diacetyl rest when fermentation is nearly complete. Then crash, package, and carbonate to about 2.4 volumes of CO2.

BREWER’S NOTES
Take precautions against acetaldehyde and diacetyl—keep your sanitation regime airtight, aerate your wort thoroughly after chilling, pitch plenty of healthy yeast, keep the beer on the yeast trub only until fermentation is complete, and limit oxygen exposure after primary fermentation.

Hops: These are interchangeable; go for low-alpha, Noble-type varieties to get about 27 IBUs.

Author:

Wolf Pack Brewing

Boil Size: 37.74 Litres

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18.3 ° C

Priming Method: co2

Priming Amount: 1.47 bar

Creation Date: 7/15/2021 8:43 PM

Notes: A Wisconsin staple, this English nut brown ale clone is likely more authentic with London ale yeast- but the Denny's favorite 50 yeast makes the mouthfeel more rich without being sweet.

For dry yeast, S04 or nottingham at 62-64 degrees would work.

https://newglarusbrewing.com/beers/ourbeers/beer/fat-squirrel

Author:

Boil Size: 6.53 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 77.5

Mash Thickness: 1.42

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/12/2021 6:30 AM

Notes:

Author:

guilleweb

Boil Size: 27 Litres

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 80

Mash Thickness: 3.4

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: 12/20/2020 8:36 PM

Notes:

Author:

MateoAllen

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/18/2019 10:03 PM

Notes:

Author:

Highway1One

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/11/2018 1:22 AM

Notes: black currant addition?

Author:

Mantas

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 60

Mash Thickness: 2.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/26/2017 3:10 PM

Notes:

Author:

nzbrew

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: 2.6

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: 10/26/2016 1:28 PM

Notes:

Author:

The Cellar Project

Boil Size: 6 Gallons

Boil Time: N/A

Boil Gravity: 1.048

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 55 ° F

Priming Method: co2

Priming Amount: 14.44 psi

Creation Date: 5/22/2016 9:21 PM

Notes: This is a very simple cider with few additives to let the apple flavor shine through. With proper aging, it produces a dry, fruity cider.

- Add 1g/L Malic acid to lower pH by .1 as needed to reach 3.7 pH.
- Check pH and add potassium metabisulfite as needed for a partial kill (for more information see chart: www.cider.org.uk/sulphite.html).
- Stock solution SO2: dissolve 3 grams of potassium metabisulphite in 30 ml (also grams) of water which corresponds to 50 ppm of SO2 for a six gallon batch
- Wait 24 to 48 hours before adding pectic enzyme and pitching rehydrated yeast.

- Primary fermentation: 4-6 weeks @ 55°

- Add 5 crushed campden tablets dissolved in a bit of cider to carboy /keg before transferring for secondary/conditioning.
- Secondary: 8 weeks or until clear @ 60°- 65° (cellar temps)

- Keg condition: 6 months @ 60°- 65° (cellar temps) in pressurized keg

Author:

IconoclastBrewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 75

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/18/2014 3:58 PM

Notes: 2 Packs London 1028 with no starter, allowed smackpack to rev up for 2 days.

Roast Barley for 20 minutes at 350 F

Juniper berries - .5 OZ at 5 minutes

Did not treat water (going for a historically accurate adaptation, where the water you had available would have been what you used.)

Used well water from Tap, is quite hard

Author:

Les brasseurs du dimanche

Boil Size: 29 Litres

Boil Time: 70

Boil Gravity: 1.048

Efficiency: 64

Mash Thickness: 2.63

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: 3/2/2016 8:24 PM

Notes:

Author:

ImV

Boil Size: 12.5 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 68

Mash Thickness: 3

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: 3/1/2016 10:57 AM

Notes: 13/03/2016
No-sparge mash
Mashed at 67 for 60 mins with 14.5 liter water

Collected 12.5 liter wort
Removed some hot break during boil.

Fermenter volume - 8.5 liter
Boil pot loss (trub) - 1 liter
Misc losses - .5 liter

Boil off - 2.5 liter approx

14/03/2016
OG post pitch - 1.062

07/04/16
Bottled, FG - 1.015
7.5g per liter priming sugar

14/04/16
1 Week in bottle. Tasted a pint.
- lightly burnt toffee aroma - maybe due to Amber malt.
- Alcoholic breath
- Fruity notes. Can't identify the fruit. Leaves a tang in mouth
- Brown sugar taste

Author:

jmciver

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/3/2015 12:57 PM

Notes:

Author:

plezuro

Boil Size: 53 Litres

Boil Time: 80

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/2/2015 10:09 AM

Notes:

Author:

wilbur

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 68

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/4/2015 11:39 PM

Notes:

Author:

Stangabogan

Boil Size: 73 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 70

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: 7/15/2015 9:21 AM

Notes:

Author:

Footscray_Pride

Boil Size: 29.3 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/1/2015 10:53 AM

Notes:

Author:

Boil Size: 3660 Litres

Boil Time: 75

Boil Gravity: 12.5

Efficiency: 87

Mash Thickness: 3.1

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/23/2015 10:49 AM

Notes: Ciemne słody dajemy na ostatnią przerwę !!!

Author:

Spesme

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/20/2014 1:16 PM

Notes: 11L for strike water accounting for 2.2L of grain absorption. (Rule-0.6G for 6 lbs of grain). Assuming 8.8L after.

After grains were placed in strike water, it was 158F - way too high. Added cold water from tap to get it down to 151.3 @ 52 minutes. Then, 151.0 @ 40, 150.8 @ 30, 149.0 @ 20, 147.9 @ 10, 146.3 @ 5. Mashed out for 10 minutes @ 168. Dunk sparge for 10 minutes @ 170.

Estimated 6.2L for dunk sparge, but actually got 8L. This made 16.8 (4.4G) in pre-boil Wort. SG was 1.034 @ 126F which equates to 1.044 actual SG. Apparently this is 86.83% pre-boil efficiency. Really high if it is true. On second thought, maybe my grain absorption was much higher. If I correct my pre-boil wort to 4.0 gallons, I get 78.22% - pretty much spot on with post-boil efficiency.

Assuming typical boil off rate is 14% it makes more sense. 14% of 4 gallons is 0.56 gallons, which roughly comes to 3.5 gallons in the fermenter.

Post-boil OG was 1.050! Pitched yeast @ 22C @ 9pm and will begin adding ice bottles at 7am in the morning. Reading in the ice bath is 20C, so will assume +2 for the fermenter, plus the traditional 3C for 1.050 OG and for the increased temps from ferm.

With 3.5G (maybe 3.4) of post-boil wort @ 1.050 OG, I have a brewhouse efficiency of 77.78% (or 75.56%). Why is it less than pre-boil efficiency?

First bottle on 07/28. Lots of head, although it dissipates after some sips. First impression is that it is very carbonated and sweet. Aroma has huge banana notes which will hopefully die down with age. This is probably because of the high and variable ferm temps. Does this mainly affect the aroma and not the flavour? I should also check my carbing process next time...

Side-by-side: 08/03 (Granville Island Hefe)

App: Mine is a straw gold colour, GI has a distinct orange hue. Both have same level of haziness and mine shows greater signs of carbonation.

Smell: Mine smells predominately like rotten bananas with a little bubblegum. I can chalk this up to the higher and variable ferm temps. GI is much more pleasent - citrus and banana, also with bubblegum.

Taste: Mine tastes better than it smells. Sweet and carbonated. Light banana notes. Gi is also very sweet but less carbonated. Much more of a bubblegum taste. Both are quite different but good in their own ways.

MF: Both have light body with medium high levels of carbonation. However, GI is a little bit heavier on the tounge.

Overall: I have to side with GI, mainly because of the aroma, given everything else equal.