Homebrew Beer Recipes | Page 7863 | Browse 320,000+ at Brewer's Friend

Author:

Bjarni Kristófer

Boil Size: 52 Litres

Boil Time: 60

Boil Gravity: 12.4

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/19/2020 9:41 AM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.019

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/10/2023 6:29 PM

Notes:

Author:

TomHardy1

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: 2.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: 0.9 bar

Creation Date: 1/4/2023 10:31 PM

Notes: This is not my recipe, but is a very close adaptation of clibit's Centennial Brown Ale, posted on the homebrew forum. The hop schedule has been adjusted for differing AA levels, but that's about it. You can view the original recipe via the following link: https://www.thehomebrewforum.co.uk/threads/centennial-brown-ale.53514/

Happy brewing!

Author:

IBC

Boil Size: 372 Gallons

Boil Time: 60

Boil Gravity: 12.6

Efficiency: 85

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/4/2023 4:42 PM

Notes: Clarity Ferm addition = 300 mL per 10bbls

Batch 1 ; No lactic acid added to kettle, unlike other sours.

Attenuation may appear lower due to the formation of lactic acid. Production of lactic acid does not result in a loss of CO2. When sugar is consumed to produce lactic acid, there is no change in density. Therefore, the amount of residual sugar in the finished beer is lower than the final density would imply.

Fruit: Oregon Pineapple (3 boxes) + Aseptic Pear (2 boxes)
added 2oz of sweet pineapple, pear, and vanilla custard extract to bbt prior to transfer

Author:

Tim Bulin

Boil Size: 6.99 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 73

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 60 ° F

Priming Method: dextrose

Priming Amount: 5.5 oz

Creation Date: 6/29/2022 5:20 PM

Notes: Saaz may be used in place of Kazbek(equal ibu).

34/70, Diamond Lager, and M54 should work well as substitute yeasts.

Carafa II(preferably dehusked) can sub for Blackprinz(or Midnight Wheat in a pinch, although Debittered Black may be a better sub for midnight wheat).

I ferment it straight through at 66 degrees for 14 days, then lager for 3 weeks at 34(4-5 is better but, it is very drinkable at 3).

Beer should be black in color with a thick light tan head, medium/full body with just a hint of chocolate, possibly slight toffee in the flavor with a clean finish.

Scaled Recipe for 5 gallon batch.

2021 For What Its Wort(Bloomington IL)1st Place Pale Bitter Euro

Author:

Boil Size: 25 Litres

Boil Time: 30

Boil Gravity: 1.051

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: 12/3/2021 11:51 AM

Notes:

Author:

Volt

Boil Size: 40 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 3

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: 4/25/2021 10:31 AM

Notes:

Author:

gdogg

Boil Size: 34.26 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: BrownSugar

Priming Amount: 167 g

Creation Date: 11/24/2020 3:47 PM

Notes:

Author:

Basement Brewing Aotearoa

Boil Size: 54 Litres

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 74

Mash Thickness: 3.66

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: 8/19/2020 4:05 AM

Notes: Treat water 1/2 each HLT with 1 tsp Magnesium Sulphate ( E. Salts ) and 2 tsp Calcium Sulphate ( Gypsum ).
Mash start 0820 10KG G Ale Malt in 28L water. 67C.
Start recirc 0910. Runoff to Kettle at 0940 - 30L at 1005, 40L at 1010, 50L at 1020. Large cooling coil in and displace approx 1 Litre.
Fire up gas at 1000. Collect total 54L for boil. Boiling at 1042.
Add 40gms Czech Saaz and 15gms Southern Cross (SX) at 11.00 Add 25gms SX at 1205 and another 30gms SX at 1210. Flameout at 1215.
Start cooling 2 x coils and 2 x fans at 1215.
Stop all cooling at 84C add 80gms SX, 40gms Citra and 40gms Nelson Sauvin at 1225.Fire up heat again at 1242 70C to bring up to 84C. Turn off heat 1255 82C. Turn on cooling again at 1310 80C giving 45mins in the low 80's hop absorption time. very cloudy/ hazy look. 70C at 1317, 55C at 1325, 40C at 1340. 30C 1355. 25C at 1410. 20C at 1430 still very cloudy. 18C at 1440. 17C at 1450. 16C at 1500.
Stop all cooling at 1500 still very cloudy - will just have to start runoff to fermenters. Start slow runoff to F2 at 1500. OG 1055. Interesting mid mouth not too bitter hoppiness.
Pitch yeasts S04 into F1 and US05 into F2 both ex Brew 41.
Finish runoff to both 21L Collected.
Both quite cloudy - go well Brew 42 x 2.
Saturday 22/8 0920 F2 ( US05 ) bubbling away nicely nothing yet from F1 ( S04 ). F1 slow bubbling at 1440. By Sunday morning bubbling really well. Both smell good, fresh and clean.

Tuesday 25/8 F2 Gravity at 1017? Hazy colour somewhere in between orange and ( more so ) grapefruit juice. Superb taste more lively and hoppy but still good malt balance. Add 60gm Mosaic, 40gm Citra and 100gm Nelson Sauvin for dry hop - lift temp to 22C.
F1 Gravity 1017? Similar colour to F2 perhaps a little more of a straw/ grapefruit colour. Tasting a little thinner/ cleaner. Runoff F1 to MJ Fermenter add 120gm Nelson Sauvin for dry hop. A fair bit of yeast coming through at times. Collect 19.5L - lift temp to 22C. Salvage yeast collect 1L total 600ml yeast 400ml liquor.

Wednesday 26/8 drop both to 18C. F1 having a fruity ( banana/ Feijoa/ mango?? ) estery smell and flavour. F2 very clean smell and taste with citrus notes.
Thursday 27/8 Both still similar - a little more developed/ smooth for both F1 slightly less fruity better balance?
1330 drop temp F1 to 3.5C.
Friday 28/8 F1 smell still similar tasting smoother. F2 still very delicious. Drop temp F2 to 4C.
Saturday 29/8 F1 smell and taste less estery?? Clearing considerably. F2 still delicious not really clearing yet.
Monday 31/8 F2 still really yum and clearing nicely.
F1 much better taste still slight lolly smell. Runoff to Keg1 - collect 17-17.5L.
Tuesday 1/9 F2 runoff to Keg2 - collect 18.5L?.

Author:

ColinW

Boil Size: 28 Litres

Boil Time: 70

Boil Gravity: 1.041

Efficiency: 70

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: 8/17/2020 6:21 PM

Notes:

Author:

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 35

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: 3/14/2018 9:54 PM

Notes:

Author:

Joebobbadfish

Boil Size: 6.6 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: co2

Priming Amount: 11.17 psi

Creation Date: 7/7/2020 5:10 AM

Notes: -Loosely inspired by 3 Floyds Gumballhead
-Used yeast cake from previous brew (Summer Shandy)

Author:

g geske

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/25/2020 1:45 PM

Notes:

Author:

JJones666

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 65

Mash Thickness: 2.5

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: 2/11/2020 7:10 PM

Notes: When adding Candi Sugar, decant hot wort in to a jug and dissolve then return to the boil.

Author:

kamigata

Boil Size: 600 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: 3.14

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: 2/4/2020 6:11 AM

Notes:

Author:

Genus Brewing

Boil Size: 38 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 75

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: 2/3/2020 12:55 AM

Notes:

Author:

Jan Erik Johansen

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 60

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: 9/27/2019 10:49 AM

Notes:

Author:

Mike Henry

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 68

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 4/15/2019 8:16 PM

Notes:

Author:

Eugene23

Boil Size: 11 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Cane Sugar

Priming Amount: N/A

Creation Date: 9/5/2018 6:06 AM

Notes: Yeast Pitch Rate:
Units:
Sugar Scale:
Wort Gravity (OG):
1.068
(1.xxx)
Wort Volume:
10
(Gallons)
Target Pitch Rate:
(million cells / ml / degree plato)
Yeast Type:
Liquid Packs:
1
(packs/vials)
Mfg Date:
2018/09/05
(yyyy/mm/dd)
Date yeast pack was made.
Viability: Yeast is 0 days old, the viability is estimated at 100%.

Cells Available:
100 billion cells
Pitch Rate As-Is:
0.16M cells / mL / °P
Target Pitch Rate Cells:
471 billion cells
Difference:
-371 billion cells

Needs starter (see below), or more yeast.

Part 2: Make a starter if required, supports up to 3 step-ups.
Yeast Starter - Up To 3 Step-Ups:
Starting Yeast Count:
100
(Billion Cells)
Enter the number of cells you are starting with, or click the 'grab from above' button if you set up your yeast in the previous section.
Starter - Step 1:
Starter Size (L) Gravity (1.xxx) Growth Model and Aeration

3

1.036

DME Required:
10.9 oz, 308.1 g
Growth Rate:
1.4
Intial Cells Per Extract (B/g): 0.32
Ending Cell Count:
531 billion cells
Resulting Pitch Rate:
0.85M cells / mL / °P
Starter meets desired pitching rate

(Larger Starter than normal-3l instead of 2)

Priming Calculator:
Units:
Amount Being Packaged:
10
(Gallons)
Volumes of CO2:
2.3
(see table below)
Temperature of Beer:
68
(F) (see below *)

CO2 in Beer:
0.86 volumes
Priming Sugar Options:
Table Sugar: 7.7 oz.
Corn Sugar: 8.4 oz.
DME: 11.3 oz.
(Use one of the above options)