Homebrew Beer Recipes | Page 77 | Browse 325,000+ at Brewer's Friend

Author:

rough rider

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/23/2012 7:00 PM

Notes:

Author:

Seaview Brewery

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 66

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/2/2015 10:44 PM

Notes: For the dry hop it was suggested to cool the wort after primary fermentation down to 55* for 24-48 hours to drop the yeast and other sediment. Transfer to secondary for dry hop for 4-7 days. Transfer to keg or bottling bucket for packaging. This extra step while not crucial likely helps reduce the bitterness and enhances the fruitiness of the citra hops.

This batch could also benefit from a few weeks of conditioning. Young heavily citra based beers have been reported to have off flavors. The flavor seems to greatly improve after 2-4 weeks of aging.

Note: Lawson reportedly uses Gambrinus malt as the base for some of his beers. The pale malt wasn't available so I substituted with their ESB malt. This will add slightly more color and malt flavor than the pale malt.

Author:

liquid bread brewery

Boil Size: 1.25 Gallons

Boil Time: 1

Boil Gravity: N/A

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: 3/14/2012 6:42 PM

Notes: Honey is clover of buckweat depending on how much profile from the honey you want. Added w/o boiling. Belgian water profile.

Author:

Dubzie

Boil Size: 52.9 Litres

Boil Time: 60

Boil Gravity: 1.043

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: 11/3/2015 10:52 PM

Notes:

Author:

Nebula Brewing

Boil Size: 3.75 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: corn sugar

Priming Amount: 5oz

Creation Date: 6/2/2017 6:21 PM

Notes: 1. Steep grains at 153 for 25 minutes in 2.25 gallons of water. I used kettle that's not my brew kettle for this step.

2. After the 25 minutes is up, I poured the warm grain water back over the grains into my brew kettle.

3. Fill the brew kettle to 3.75 gallons of water.

4. Pour all DME into the cool water and stir in.

5. Start boil and follow the hop schedule. I use a hop bag.

6. Cooled wort. When wort cooled to 180°F, added the HS hops; 1.25oz Centennial, 2oz Mosaic, 1oz Citra. Let sit for 25 minutes as the wort cools.

7. Dropped temp to 69-70, filled carboy, topped off to 5 gallon mark, pitched yeast.

8. Nine days into fermentation, I added the dry hops.

9. (14 days from brew day) Measure out your priming sugar solution. Bottle.

10. Wait two weeks. Enjoy.

Author:

Redleg Ed

Boil Size: 6.1 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 78

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 62 ° F

Priming Method: Keg

Priming Amount: CO2 @ 15psi

Creation Date: 12/18/2015 11:34 PM

Notes: This is not my own recipe, but taken from Biermuncher of homebrewtalk.com & tweaked by adding Ahtanum hops and slightly changing grist to use what I have. http://www.homebrewtalk.com/showthread.php?t=42841.

ALE PROFILE (Pr4)(16+ days)
Pitch yeast @ <70°
SP0: 66°
dh0: 120 (5 day ferment)
SP1: 66°
dh1: 24 (1 day ramp up)
SP2: 70°
dh2: 144 (6 day ferment/D-rest)
SP3: 72°
dh3: 24 (1 day ramp down)
SP4: 36° (Crash, fine, and keg)
dh4: 0

Author:

Boil Size: 490 Litres

Boil Time: 60

Boil Gravity: 1.068

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: 11/17/2015 7:14 PM

Notes:

Author:

tamparob

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.017

Efficiency: 60

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: 2/13/2018 11:10 AM

Notes: This is a multi-step mash. Mill the grains, then mix with 2 gallons (7.6 L) of 154 °F (72 °C) strike water to reach a mash temperature of 144 °F (66 °C). Hold this temperature for 30 minutes. Raise the mash temperature through infusion of boiling water or recirculating system up to 158 °F (70°C). Hold this temperature for 30 minutes.

Due to the very low enzymatic power of this mash, it is recommended to perform an iodine test to confirm starch conversion before beginning to lauter. If iodine test confirms conversion, then you can raise the mash up to mash out at 172 °F (78 °C). If iodine test is negative, continue to hold at 158 °F (70 °C) until iodine test is clear. Vorlauf until your runnings are clear, then begin sparge. Sparge about 2 gallons (7.6 L) of water then top off your kettle to 6.5 gallons (24.6 L).

Boil for 90 minutes, adding hops according to the ingredient list. After the boil, whirlpool for 5 minutes, then let settle for 5 minutes. Chill the wort to about 65 °F (18 °C) and then pitch yeast and aerate wort.

Once fermentation commences, allow beer to free rise up to 70 °F (21 °C). You can hold this temperature for ten days or until the completion of primary fermentation, whichever is later. Bottle or keg the beer and carbonate to approximately 2.3 volumes.

Author:

phlyingpenguin

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.092

Efficiency: 70

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/4/2016 2:37 PM

Notes:

Author:

Morse

Boil Size: 14 Litres

Boil Time: 15

Boil Gravity: 1.06

Efficiency: 75

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: 11/5/2018 9:05 PM

Notes:

Author:

homoeccentricus

Boil Size: 17 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 72

Mash Thickness: 5.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/18/2016 8:20 PM

Notes:

Author:

AndyBlackwood

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.124

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/4/2014 12:40 PM

Notes:

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/20/2017 1:07 AM

Notes:

Author:

Therealmccoy3

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 65

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: 12/31/2015 11:30 PM

Notes: From September/October 2014 Zymurgy - Gold Medal category 26 "Other Mead" brewed by Matthew Weide and also category 25 "Melomel" by Matthew Weide September/October 2013 Zymurgy gold medal winner

"2" Other Fruit Melomel with Key Limes and Wildflower honey, still, sweet, standard

for 4 gallons:
13 lb wildflower honey
16 oz key lime juice
3 gallons water
3 packs Lalvin 71B-1122 dry yeast
Super Kleer

"Re-hydrated 71B-1122 yeast with Go-ferm, pitched into must (with 8oz lime juice) after being properly mixed and oxygenated. Staggered nutrient additions over 5 days of DAP and Fermaid K (amounts per mfg.) Degas for 10 days. Add 8oz of key lime juice (or to taste) when racking. Super Kleer at packaging"

Primary fermentation 30 days at 66F, secondary 90 days at 60F

Author:

Cowie

Boil Size: 28.4 Litres

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 75

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: 11/24/2017 9:17 PM

Notes:

Author:

NathanAlesBrewery

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/14/2012 1:56 AM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/24/2017 4:17 PM

Notes: This recipe assumes a brewhouse efficiency of 68%, a yeast apparent attenuation of 82% and 10/7% AA for the hops. Please adjust recipe per your system and ingredients.

Author:

Steven Hutchison

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/20/2017 6:59 PM

Notes:

Author:

Bakke Brygg

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 79

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: Sukkerlake

Priming Amount: 5,5 g sukker/L

Creation Date: 5/13/2014 11:42 AM

Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 13,1 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

Mesking på 67 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 17 grader før pitching av gjær.

Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager). Tørrhumle etter 5 dager.

Gjæralternativer: WLP007, WLP028, Danstar Nottingham