Homebrew Beer Recipes | Page 768 | Browse 315,000+ at Brewer's Friend

Author:

dan tobin

Boil Size: 16.5 Gallons

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 59

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/22/2020 7:13 AM

Notes: Orange Blossom Honey
Gravity of wort should be 1.068. add more honey or corn sugar as necessary. Actual 1.075
Add corn sugar and honey with late hop additions at flame out, Let settle for 15 min. Whirlpool.
Gravity at flame out 1.087. Gravity was 1.11 after honey and dextrose. Added 1 &1/2 gal boiled water to bring gravity down to 1.094.. 2 carboys 5.5gal each. Dry Hop day 3. Keg day 6.
Yum!!! Next time....add some honey malt

Author:

Drew Beechum

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

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: 12/8/2019 6:39 PM

Notes: Baseline - Anchor Xmas recipe.

Author:

Stefan_kv

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/7/2017 7:16 PM

Notes:

Author:

Lennart Lansbergen

Boil Size: 13 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 63

Mash Thickness: 3.65

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: 4/6/2023 11:55 AM

Notes:

Author:

william@bellavance.co

Boil Size: 6.55 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/7/2022 12:37 PM

Notes: 1-8-2022 ### I originally wanted L 17 Harvest but they didn't have any at the store. Still unsure how I will do the coffee, I'm a little afraid of pulling in a pepper flavor here so really going to do some more reading on coffee adds before adding it.
Went with Global on the first round

5-7-2022 This round only have 34/70 on hand to will use that on this one.

6-20-2022 -- This round I droped Saaz from 2 oz to 1 oz. I think to much bitterness for some with the coffee.

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 90 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/5/2019 7:27 PM

Notes:

Author:

fight-me-grrm

Boil Size: 1.5 Gallons

Boil Time: 30

Boil Gravity: 1.039

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 61 ° F

Priming Method: turbinado

Priming Amount: 0.8 oz

Creation Date: 8/6/2019 2:20 AM

Notes:

Author:

PeddyOfficer

Boil Size: 65 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/17/2018 4:29 PM

Notes: Hva jeg fikk fra Vestbrygg:

Maris Otter, 7kg
Caramalt 30EBC, 2,4kg
Munic malt 2 22EBC, 1,7kg
Crystal Malt 150EBC, 1kg
Dark Crystal 300EBC, 0,4kg

Mesket med veldig god gjennomstrømning. Likevel lavere effektivitet enn forventet. 80% mot konservative 85% som mål.

Mesk:
CaCL2: 17g
CaCO3: 6g

Skylling:
CaCL2: 8g

Erstatte vann i malt, 12l. Pluss 8l tilsatt for å nå OG. (55l + 8l)*1,04 = 65l til kok

Author:

schlerp

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 80

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: 10/3/2018 6:17 AM

Notes: this beer turned out phenomenal. one of the best beers i have ever brewed.

Azacca is a beautiful hop. I added half a kilo of dextrin malt because i had a few kilo's of it in the freezer that i am trying to get through after ordering 5 kg rahter than 1kg. dextrin (carapils) malt actually tastes pretty good however and works really well with the maris otter.

next time i do this beer i would probably halve the dextrin malt and add some wheat malt so approx 5% wheat and 5% dextrin. I'd also use a higher sulphate water chem, aim for something in the range of light and hoppy as a starting point, and possibly even go higher on the suphate to accentuate the azacca more.

azacca as a single hop was beautiful, had a huge range of flavours and to be honest i probably wouldnt find to many other types of hops that i would use with azacca as i feel its already got a lot going on. (except maybe somethign as a 60 min bittering addition so i can save more azacca for whirlpool/dry hopping)

Author:

john_foley@yahoo.com

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Sugar

Priming Amount: 4.5 oz

Creation Date: 1/18/2013 11:53 PM

Notes: Add Belgian Candi to the boil at 20 mins
left in boil

Add Irish Moss and Yeast Nutrient with 15 mins left in boil

Add Immersion Chiller to wort with 15 mins left in boil

Author:

Shølbryggeriet

Boil Size: 53 Litres

Boil Time: 90

Boil Gravity: 1.061

Efficiency: 72

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 19 ° C

Priming Method: Mangrove Jacks Carbonation Drops

Priming Amount: 1 per 0.5l bottle

Creation Date: 3/28/2017 12:45 PM

Notes: 10 packs of yeast, 5 in each fermentor.

Author:

WI-Brew

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 79

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/3/2017 2:39 AM

Notes:

Author:

Ericbeast

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/14/2016 9:07 PM

Notes: Style/Philosophy/Story: An American Blonde that is both an easy drinking summer beer that I can quickly get into bottles as well as true enough to a style to get it into some competition. Wanting to get more specific with my brewing and process to get comfortable enough to feel I can produce good enough beers to enter into competitions.

Yeast:
WYEAST 1318 (London III) - 800 ml starter, night before
US SAFALE s-04

Author:

KatyTX_Brewer

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.023

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/7/2016 1:01 AM

Notes:

Author:

Rocketman2015

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: Keg

Priming Amount: 11 psi @ 40 F

Creation Date: 6/9/2015 2:36 AM

Notes: This recipe is a clone of the Three Floyds Gumbalhead American pale wheat ale.

Adjusted hop schedule to:
0.5 oz 60 minutes
0.5 oz 30 minutes
0.5 oz 15 minutes
0.5 oz 0 minutes
1.0 oz dry hop

Set boil size to 3 gallons. For a 3 gallon boil, use 2 lb LME wheat for boil, in addition to steeping grains, to achieve 35 IBU for Gumbalhead. Add remaining LME after boil to keep SRM in 3-6 range.

Author:

daeccellent1

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 80

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/1/2014 5:57 PM

Notes: Upped the 6 row to 6 lbs and dropped the caramel and black to 1/8th to try to lighten. Brewing in new electric setup. Moved ratio to 1.25 and updated numbers. Pitching with 2 packets of yeast, no starter.

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.

Author:

Mark

Boil Size: 11.5 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: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/21/2013 12:42 AM

Notes: Home mix of Summit, Chinook, Columbus last of 2012 mix all leaf hops

155F Infusion is half grain

152F Infusion is half grain

Irish Moss soaked over night

Yeast hydrated 15-30 mins

Dry hopped 3oz Apollo & 3oz Home grown

Author:

ereebrewer

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 75

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: 5/3/2016 2:25 PM

Notes:

Author:

JJ2K

Boil Size: 27 Litres

Boil Time: 45

Boil Gravity: 1.033

Efficiency: 72

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 0.69 bar

Creation Date: 1/6/2021 9:37 PM

Notes: Make a bitter lemon peel and lime peel tincture using tequila and add this in the secondary fermentation or prior to bottling / racking to a keg.