Homebrew Beer Recipes | Page 796 | Browse 320,000+ at Brewer's Friend

Author:

Stevobrews10000

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 79

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 16.5 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/2/2016 4:16 AM

Notes:

Author:

Draught Punk

Boil Size: 2.6 Gallons

Boil Time: 30

Boil Gravity: 1.044

Efficiency: 74

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 90 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/18/2021 6:30 PM

Notes:

Author:

Torben Vedel

Boil Size: 54 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 80

Mash Thickness: 3.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/15/2021 4:35 PM

Notes: Mango Puré:
Sous vide 2.5 kg frozen mango @ 70°C for 5 hours.
Massage the sous vide bags to make mango puré. Cool the bags.

Add lactose, yeast nut and protafloc 10 min before flame-out.
(Note: if measuring SG before adding lactose, remember to subtract lactose contribution)

Add mango puré when adding yeast.

Ferment @ 0.8 bar.

Add dry hops when fermentation is 66% finished (SG=1.027). Keep oxygen out!

Cold crash @ 0°C 2 days after finished fermentation.

Keg after 3 days at 0°C. Keep oxygen out!

Curtesy: https://www.brewersfriend.com/homebrew/recipe/view/540738/bonnie-and-clyde-mango-milkshake-neipa-we-used-to-be-good-but-then-we-got-bored

Author:

db Brewer and Wine

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

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: 11/15/2019 1:58 AM

Notes: Add hazelnut extract to entire batch before bottling or kegging.

Author:

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/8/2019 8:55 PM

Notes: Use WLN4100 Enzyme, 10 ml in the primary for 16 days

Author:

Arvie

Boil Size: 11 Gallons

Boil Time: 75

Boil Gravity: 1.044

Efficiency: 65

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/20/2018 9:40 PM

Notes: Water it down to 11 gallons or 1.044
Blueberry extract to taste.

Author:

beachousebrewing

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.092

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/22/2017 6:43 PM

Notes:

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:

hipHopopotamus

Boil Size: 7.5 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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/15/2012 8:21 AM

Notes: Ph stabalizer added to mash. Fermcaps added at start of boil 2 drops /gallon. Using washed yeast from 2nd generation, starter w nutrients in 2L flask on stir plate 24hr ahead. whirflock, servomyces plus yeast nutrient are added to beer in last 15, 10 and 10 minutes left.

Author:

jhanson1526

Boil Size: 17.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/7/2016 1:01 AM

Notes: 3 packages S23 in to the lager portion.

10 Gallons for shop to be blonde ale w/ US 05

Author:

CrazyIvan

Boil Size: 7.25 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 68

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/12/2016 4:25 PM

Notes: Caraffa should be caraffa special..in coffee grinder, put it in for whole mash time

CRASH cool for DMS. aerate when cooled

Pitch at 48, ferment at 50 for 5 days, then bump 2 degree per day until 60 for 2 days (diacytl rest), lager/carbonate, decrease 2 degrees per day down to refrigeration temps so you don't stress yeast..will probably start peak at 8 weeks old

Don't raise temp if there is any sulfur or smell of off flavors

Can use any German lager yeast.

Author:

kcdesch@me.com

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.068

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/14/2015 9:31 PM

Notes: First Batch 12-2015. O.G. 1.090. F.G. 1.030 (2-20-16)

Author:

schultze5100

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/9/2015 2:09 PM

Notes: Mashing

In a 10-galloln insulated cooler, combine the crushed malts with 3 gallons plus 12 cups of 172°F water. The water should cool slightly when mixed with the grain. Hold the mash at 156°F for 20 minutes.

Add 2 gallons plus 2 cups of 184°F water. The mixture should come up to 165°F.

Lautering & Sparging

Lauter the mash. Once the liquid is lower than the level of the grain, begin to slowly sprinkle 3 gallons plus 1 cup of 168°F water over the grains to start the sparge. Continue sparging.

The Boil

Set the brew kettle of wort on top of a propane burner and add water to bring the wort level up to about 6 gallons plus 12 cups, if needed. Bring the wort to a rapid, rolling boil. As it begins to come to a boil, a layer of foam and scum may develop at the surface. Skim it off and discard. Once the wort is at a full boil, put a hops bag containing the Columbus hops in the kettle and set a timer for 90 minutes. Stir the wort frequently during the boil and be watchful to avoid boil-overs.

At 15 minutes before the end of the boil, stir in the Irish moss. At 10 minutes before the end of the boil, put a hops bag containing the 0.77 ounce of Ahtanum hops in the kettle. When the boiling time is over, turn off the heat and put a hops bag containing the remaining Ahtanum hops in the kettle. Cover the kettle and immediately begin cooling the wort as quickly as possible.

Pitching Yeast & Fermentation
Once the wort has cooled to 72°F, discard the spent hops and check the specific gravity of the wort with a hydrometer. The target starting gravity is 1.057 (14 Plato).
Transfer the wort to the primary fermentation bucket. Pitch the yeast (or prepare a yeast starter).
Allow the wort to ferment through primary and secondary fermentation at 72°F until it reaches a specific gravity of 1.014 (3.5 Plato).

Author:

farmerphil

Boil Size: 6.5 Gallons

Boil Time: 75

Boil Gravity: 1.04

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/26/2015 3:40 AM

Notes:

Author:

elric

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 24 ° C

Priming Method: cane sugar

Priming Amount: 3/0.5L

Creation Date: 10/12/2014 4:55 PM

Notes: Mash in 55C

When primary fermentation is complete, rack to secondary, and add 300g sugar held at 71C for 15 minutes.

Priming 3g sugar per .5 liter

Author:

TampaTony

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 73

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Force Carb

Priming Amount: 12 psi

Creation Date: 4/29/2014 12:32 PM

Notes:

Author:

CJ

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 69

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: batch

Priming Amount: N/A

Creation Date: 4/25/2014 10:35 AM

Notes:

Author:

Jrusso

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.102

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/4/2013 8:37 PM

Notes: 1.5 Oz of oak chips soaked in bourbon for one week added to secondary at day 21; leave in secondary for 2 weeks then bottle.

Author:

Welbo

Boil Size: 120 Litres

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 73

Mash Thickness: 2.7

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: 11/27/2018 9:30 AM

Notes:

Author:

tsalmi

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.029

Efficiency: 54

Mash Thickness: 4.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dme

Priming Amount: 248.7 g

Creation Date: 9/18/2019 8:21 PM

Notes: After mashing, adjust PH to 4.5 with lactic acid. Boil for 20 mins without hops. Transfer to stainless tank for souring and pitch lactobasillicus. When ph is 3.4 transfer to kettle again and boil for 90 minutes. Add hops for 60 mins. Ferment as usual.

Under construction. Not brewed yet!!

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