Homebrew Beer Recipes | Page 7971 | Browse 315,000+ at Brewer's Friend

Author:

bigbull34

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 25 ° C

Priming Method: sucrose

Priming Amount: 221.6 g

Creation Date: 8/3/2020 7:40 AM

Notes:

Author:

Boil Size: 5 Litres

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 75

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/7/2023 1:25 AM

Notes:

Author:

EbbandFlow

Boil Size: 11 Gallons

Boil Time: 60

Boil Gravity: 1.062

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: 4/30/2023 2:20 PM

Notes:

Author:

hoper

Boil Size: 21.68 Litres

Boil Time: 30

Boil Gravity: 1.065

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: sucrose

Priming Amount: 78.9 g

Creation Date: 10/5/2022 1:55 PM

Notes: 1~2번 milling 진행.

water chemistry - calcium sulfate 2g / calcium chloride 4g.

초기 mashing 용수 72°C로 가열.

mashing 시 3.2L / kg 의 양(총20L)으로 68°C / 60min 진행.

mashing 후 lautering - 73°C 용수로 15min batch sparging 진행.

boiling 전 총 21.63L의 wort를 모은다. - boiling 30min 진행.

boiling 끝나기 5min 전 yeast nutrients 투입 (있으면)

최종 19L wort

총 3oz hops 75°C 부터 20min whirlpool 진행.

이후 23°C까지 빠르게 chilling.

yeast pitching 약 30min전 22°C 물에서 활성화.

20°C 에서 yeast pitching ~ fermentation.

약 2~3일 후 dry hops 투하 후 5days dry hoping.

table sugar 1L / 4g + 스테비아 1L / 1g.

air lock제거 후 병입.

7~10일 탄산화 후 4°C 냉장숙성

아소코르브산 추가? 3g

Author:

Boil Size: 9.78 Litres

Boil Time: 30

Boil Gravity: 1.053

Efficiency: 65

Mash Thickness: N/A

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: 5/9/2022 1:02 AM

Notes:

Author:

Paul Ferrandino

Boil Size: 7.25 Gallons

Boil Time: 75

Boil Gravity: 1.068

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 4/23/2022 12:57 PM

Notes:

Author:

n.sibilsky

Boil Size: 350 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 75

Mash Thickness: 1.25

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: 4/27/2021 6:56 PM

Notes: put batch in bourbon barrels for 6 months (lighter toast for coconut notes?). brew 2nd batch, use 10lbs unsweetened toasted coconut in secondary for 1 week. experiment with blending to find a ratio.

Author:

Boil Size: 19 Litres

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 75

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: 1/23/2021 11:38 PM

Notes:

Author:

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/22/2020 2:56 PM

Notes: Dough-in protease rest at 122F for 45 minutes.
Saccharification-1 temp to 147F for 60 minutes.
Saccharification-2 temp to 162F for 20 minutes.
Mash out at 170F for 15 minutes.

90 minute boil.
Add Blanc Soft Sugar at boil hot break.
Chill to 64F. Pitch yeast. Pure O2 via 0.5 micron diffusion for 60 seconds. Ramp primary up to 76F over 6 days. At 1.013 dump
primary yeast and chill to 50F for 4 weeks. At 1.012 bottle prime in heavy bottles with Simplicity Candi Syrup at
34g/gallon and a fresh re-pitch 400ml starter. Hold bottles at 72F for 2 weeks for initial carbonation. Cellar for 3 months.

Author:

Mailbox Brewing

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 78

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 0.45 bar

Creation Date: 9/8/2020 11:07 PM

Notes: Ended up too dark for what I was after, seeking a nice dark red, more brown. With my malt profile also expected it to shine, however has dominated by hop bitterness. Still quite drinkable only early days just kegged.

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.128

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.25

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/14/2017 1:01 AM

Notes:

Author:

NDB

Boil Size: 28.8 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 70

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: 6/12/2020 4:17 PM

Notes:

Author:

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: BrownSugar

Priming Amount: 197.7 g

Creation Date: 5/10/2020 1:50 PM

Notes:

Author:

Matteo il Birraio

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: SorghumSyrup

Priming Amount: 5.1 oz

Creation Date: 4/29/2020 12:51 AM

Notes:

Author:

Hektor37

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.137

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 12psi

Creation Date: 3/9/2020 4:15 PM

Notes: This IIPA is was meant to be a West Coast style IIPA with most of the ingredients varieties sourced near the Yakima Valley.

Ahtanum - Ahtanum Ridge & Creek
Cascade - Mountain Range in WA & OR
Simcoe - Named for Ft. Simcoe, an old army/cavalry base near Yakima
WYeast 1332 - Norwest Ale - Manufactured in Hood River, OR.

Author:

Woodcraft Brewery

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: 2.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: dme

Priming Amount: 181 g

Creation Date: 8/19/2019 5:41 PM

Notes:

Author:

patskot

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.109

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 108.9 g

Creation Date: 7/30/2019 7:54 AM

Notes:

Author:

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 65

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: 7/5/2019 9:22 AM

Notes:

Author:

Scipion

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.115

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: dextrose

Priming Amount: 140

Creation Date: 3/15/2019 6:34 PM

Notes: 6 MARS 2019:
L'infusion n'a pas très bien réussie malgré 75 minutes de temps. Le goût n'était pas très sucré. Peut-être étais-ce mon thermomètre à cuisson (dont la tige était tordu) qui m'a fait faux bond!?!
La première semaine, le goût très astringent de la cardamome était présent et donnait au moût un très longue persistance en bouche. Lors du transfert en tourie, le goût était plus équilibré.

-5 graines de cardamome ont bouillis pendant 8 min en même temps que le Santiam et l'infusion ajoutée au moût.
Également, c'est grain canadien Pilsner et non de l'américain que j'ai utilisé.
Ma densité était de 1,060 soit près de 6,57 % ABV.
15 MARS: soutirage et ajout de houblon Santiam (20 g) dans la tourie (houblonnage à crû). La tourie est pleine à 95% (3 po du goulot). Dans les jours qui suivent la bière s'affine et le goût de cardamome diminue. La bière révèle parallèlement des odeurs fruités.

-24 mars: embouteillage: 19 litres dont 1 de perdu à cause d'un mauvais soutirage. j'ajoute à la bière1 c. à soupe de houblon Greeen Bullets préalablement infusé 2 min dans 2 tasses d'eau.

140 g de Dextrose ajouté à la bière pour refermentation.

8 gallons d'eau de source Labrador a été utilisé. Le reste étant de l'eau chaude du robinet et de l'eau bouillis la veille (8 litres).