Homebrew Beer Recipes | Page 768 | Browse 325,000+ at Brewer's Friend

Author:

DanMart

Boil Size: 6.36 Gallons

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 85 ° F

Priming Method: co2

Priming Amount: 47.18 psi

Creation Date: 7/27/2022 5:58 AM

Notes:

Author:

kushallalan

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 4/9/2021 4:22 PM

Notes:

Author:

cassmabou@gmail.com

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 70

Mash Thickness: 1.25

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: 2/23/2014 7:10 PM

Notes: Brew Day-3/27/14

Mash-5.5 gallons@148F (strike @161.3F)
Mash yield-3 gallons
Mash gravity-1.087

Gravity p sparge #1-1.076
Gravity p sparge #2-1.068 (boil gravity)

(actual og-1.082)
Primary 14 days
Secondary-60 days
Cold crash at 32 for 3 days

FG-1.011

Abv-9.32

Kegging Day-7/3/14 (24 hrs @ 33 psi)

Author:

farmerphil

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: dextrose

Priming Amount: 3.5 oz

Creation Date: 6/9/2014 1:36 AM

Notes: Age extra two weeks in secondary as yeast gives substantial sulfur notes. Still detected at bottling, wanes with age

Author:

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 79

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 0.65 bar

Creation Date: 8/19/2020 4:40 PM

Notes:

Author:

Neeb

Boil Size: 31 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 27 ° C

Priming Method: co2

Priming Amount: 1.84 bar

Creation Date: 4/13/2020 8:15 AM

Notes:

Author:

ebowleper

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 71

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 100 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/16/2015 5:11 PM

Notes: 1) Add 8 quarts of 165 degree water to start mashing the whole grains (German, 2-row, wheat, and American) in a steeping pot as free grains, not in a bag. Should make ~2.5 gallons of mash, maybe a little less.

2) Steep for 60 minutes (or more). Raise temp to 170 for 10 minutes to finish the mash.

4) Cool to 115. Add a reserved handful of grains, and a couple of raw cherries. (To add bacteria.)

5) Ferment for ~3 days, keeping as close to 100 - 115 degrees as possible.

6) Strain grains out into muslin bag, into the boiler. Sparge with 4 quarts hot water. Add hops, malt extract, honey, boil for 60 mins.

7) Strain out the hops, and pour the wort into the primary fermenter. Ferment 5-7 days.

8) Washed and lean the cherries. Mash them up, and add to the 2ndary fermenter. Rack the beer onto the cherries.

9) Let ferment another 2-3 weeks. Strain any floating fruit bits off the top. Rack into a bottling bucket, and bottle.

10) After conditioning for ~2 weeks, it might be good to store in the fridge for a couple of additional weeks.

Author:

dkcollier@yahoo.com

Boil Size: 8 Gallons

Boil Time: 75

Boil Gravity: 1.045

Efficiency: 73

Mash Thickness: 13.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/28/2015 3:30 PM

Notes: ♦ BREW DATES:
Date: Brew Day • 06.29.15 4:20PM
Gravity End of Sparge • SG 1.056
6:00PM Full Boil in 12 min. 6:12PM
Gravity End of Boil (OG) • 1.0 7:30PM@81°
Gravity (FG) • 1.066 8:00PM
Date: Pitch Yeast • 07.01.15
Date: Keg Day •
Drafted Who’s House • Dan's
14 Days Fermentation

♦ SESSION NOTES:
United Kingdom - Crystal 45L was changed out to US Crystal 40 (Phantom).
American Munich Light 10L was changed out to Best Malz (German) Munich Malt (Phantom).
Changed first addition hop from 0.9 to 1.0 oz.
Phantom didn't have WLP810 in stock so San Francisco WLP840 American Lager was used as substitute!
Started with 8.00 gallons of water. Too much water. 13.5 pds of grain did not seem to absorb as much after sparging. had to boil extra half hours to get it down to 5.5 gals final amount. 8.00 gallons will be the max. Changed again. End of Brew: left with 5 gallons. Had to add 1/2 gallons for 5.50.

♦♦ Use 3 Vials of San Francisco Lager Yeast WLP810 @ 62° CHANGE! 2 vials of WLP840 American Ale Yeast will be used.

WLP810 San Francisco Lager Yeast.
This yeast is used to produce the "California Common" style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners and other style lagers.
Optimum Ferment Temp. 58-65°F (14-18°C)

WLP840 American Lager This yeast is used to produce American style lagers. Dry and clean with a very slight apple fruitiness. Sulfur and diacetyl production is minimal. Attenuation: 75-80% Flocculation: Medium Optimum Fermentation Temperature: 50-55°F Alcohol Tolerance: Medium

♦ STANDARD BREWING NOTES:
Created 8 gallons sparge water. NEVER AGAIN Bring to 154° strike temperature
Prime pump. Push water through hose.
60 minutes – Add tablespoon 5.2 pH balancer
Add grain – Sparge at 152° for ___ minutes (Minimum 60)
(One gallon loss during sparge process)
Water burn rate: 1-1/2 gallon per hour.
Drain GRAIN from kettle. Adjust water height of ___ (7 gallons)
Boil clean water for end of boil session adjustment
Mash Option dark beers – Add x tablespoon Calcium Carbonate
60 minutes – Add 2 drops Fermcap
60 minutes – Add 5 tablespoon Gypsum for IPA (Optional)
WAKE UP!!!!!!
15 minutes – Add immersion chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last 10 minutes
♦ Check to see if nozzle is pointed upwards

♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales

♥ DRINKABILITY: What did you like about it. 06.22.15 Perfect beer. Tested side by side with the original. Remarkable close.

♦ RECIPE NOTES:
Brewing Classic Styles - Jamil Zainasheff
Page 108. Modification to make it more like a Anchor Steam Ale - Style - California Common

♦ COST
Product Unit Price Quantity Total
2 Row Malt Sack $ 0.69 12 $ 8.28
Abbey Ale Yeast $ 6.00 2 $ 12.00
C 40 Malt 1 lb $ 1.40 1 $ 1.40
German Munich Malt 1 lb $ 1.40 0.5 $ 0.70

Order Summary
Subtotal $ 22.38
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
♦ Northern Brewer Hops - Origin and Description
Northern Brewer Hops is an England native who is seeing its days live out mainly in Germany and the U.S. There is a separate U.S. hops variety that was bred in the United States that has similar properties. This dual use hops had a higher alpha acid content for the time, however super alphas have doubled, even tripled the content since back in the day. With that said Northern Brewer hops grown in Germany, sometimes referred to as Hallertau Northern Brewer if grown in the region, has made its mark and is used throughout beer styles such as European Ales, Lagers, and Pilsners. It is also synonymous with steam beers as in Anchor Steam.

Northern Brewer hops is used for both bittering and aroma additions in the kettle. It has an alpha acid content of 7.0%-10.0% and is a well rounded variety. The bitterness is moderate and the aroma comes off as plump. As one of Germany's main high alpha hops, Northern Brewer is both versatile yet refined.

Author:

Papini

Boil Size: 29.15 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 66

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 2.11 bar

Creation Date: 10/31/2015 8:55 PM

Notes: Relação BU/GU - 0,26

Adição dos sais e da enzima ultraflo max nos 34 litros de água.
Perfil da água para o estilo Weizen:
Cálcio - 50-100 mg/l
Magnésio - 0-30 mg/l
Sódio - <100 mg/l
Cloreto - 0-100 mg/l
Sulfato - 0-50 mg/l
Alcalinidade Total - 0-80 ppm - Esperado 16,5
Alcalinidade Residual - (-)30-0 ppm - Esperado -60
PH 5,4 - Esperado

Relação sulfato/cloreto - 0,6 - Maltado

Nutriente para levedura Yestamina bio4 - 1 capsula nos 15 minutos finais da fervura.

1 pacote de Fermentis - WB-06.
Starter com 1,0L e 100g DME: 0.80M cells / mL / °P

Fermentação:
19°C por 5 dias
21°C por 2 dias
Baixar de 21°C para 15°C em 3 dias

Baixar para 0°C e manter por 12 dias.

Author:

rdkottke

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 64

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: 5/31/2012 1:52 AM

Notes:

Author:

labcor

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 69

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/13/2017 10:46 PM

Notes:

Author:

Genus Brewing

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/9/2019 10:50 PM

Notes: BIAB - "Sparge" To 5.5 Gallons - Boil down to 4.5 Gallons so You can transfer 4 gallons to the Keg. Top with Lemonade to taste.

Sulfite for added shelf stability.

Author:

KpaZzeto

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 69

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/12/2017 9:13 PM

Notes: FOi levado para o post mix 17L devido ao trub gigantesco com tanto lupulo. DH 7,3g/L.

Author:

InspirationBeer

Boil Size: 6.4 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 8/31/2016 2:09 PM

Notes:

Author:

Boil Size: 25.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 74

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: 12/19/2018 5:11 PM

Notes:

Author:

James Hugard

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/27/2017 7:10 PM

Notes:

Author:

Redleg Ed

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 83

Mash Thickness: 1.36

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: Brown Sugar

Priming Amount: 2.1

Creation Date: 5/1/2015 7:51 PM

Notes: This was based off the Northern Brewer BIAB Bourbon Barrel Porter kit with modifications. I'm using 2 oz of Medium toast Oak cubes, 12 oz Willett Bourbon, and 2 sachets of Nottingham Ale yeast. The last time we made this, we used liquid yeast (WY1728) it came out super good.

Author:

Bdubs Brews

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 12/13/2012 2:15 AM

Notes:

Author:

mikebanyai

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/25/2014 4:02 AM

Notes: og 1052 FG 1022 ABV 4%
irish moss 10 min

Brewed Jan 24,2014 Racked Secondary glass 1/31/14

bottled 2/7/14 fg 1024

Author:

ianw58@gmail.com

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 80

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: 6/22/2013 1:54 PM

Notes: