Homebrew Beer Recipes | Page 801 | Browse 310,000+ at Brewer's Friend

Author:

Gustavo Marsan

Boil Size: 38 Litres

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 40

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/14/2014 6:00 PM

Notes: Alvo: entre 7% e 9% de álcool.

Author:

hopstoopid

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 80

Mash Thickness: 1.25

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: 3/28/2015 6:34 PM

Notes:

Author:

Spydersweb

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/3/2015 1:20 AM

Notes:

Author:

Zellner

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 65

Mash Thickness: 1.33

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: 8/13/2017 4:36 AM

Notes:

Author:

Ranch Dog

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/21/2015 7:25 PM

Notes:

Author:

jakesnake2384

Boil Size: 8 Gallons

Boil Time: 75

Boil Gravity: 1.044

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/31/2017 5:59 AM

Notes:

Author:

Starter Hops

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 68

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/31/2017 3:34 PM

Notes: Using WLP095 Burlington Ale yeast with starter

Using 17oz of hops for this beer. Here is the hopping schedule after Nugget bittering:

1. 2 oz (1oz each Comet/Tahoma) at flameout

2. After 10 minutes, drop to 180 add 4 oz (2oz each Comet/Tahoma)

3. Stand 1/2 hour, cool, transfer to fermenter pitch yeast

4. 6oz in primary. loose, towards end (3oz each Comet/Tahoma) 3 days

5. 4oz in secondary (2oz each Comet/Tahoma) 4 days

Author:

yamahauler

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 65

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: 10/21/2016 5:25 PM

Notes: I made some changes to this and used the "Christmas IPA" recipe by user randylahey. I wanted something with a little more spice (but not too much) for those winter days.

Author:

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 72

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: 11/12/2016 12:34 AM

Notes:

Author:

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 11.5 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/13/2018 4:41 PM

Notes: Summary: Light, dry hopped vienna lager.

Batch-size adjusted to my fermenter. Estimated boil size assumes 6 L evaporation pr hour.

Style:
- Color: The color is a bit lighter than the style traditionally is.
- Perceived malt aroma & flavor: The style is traditionally characterized by malty aroma and light malt sweetness with a light toasted malt character. The toasted character is not expected in this brew as the malt has not been treated at sufficiently high temperatures. The taste should be a bit sweeter than normal.
- Perceived hop aroma & flavor: Usually, it will be very low to low, but I expect it will be high due to the dry hopping.
- Perceived bitterness: Low. pH is at the low end to accentuate the clean and crispy character.
- Fermentation: Low DMS, diacetyl and fruity esters is aimed for.

Mash:
- The diastatic power should be sufficient to allow self-conversion.
- No protein or beta-glucan rest is needed.

Fermentation:
- 10-12.8 degrees is recommended for WLP940. It will start at 10 degrees and increased to 11. A diacetylrest will be applied. This should ensure low to DMS, diacetyl and fruity esters.
- Due to the use of dry hopping and because it is a lager, the beer will be cold crashed and lagered for two weeks.

Hops:
- Use of dry dopping. Limited to 15 grams for 2 days. To avoid moving too far away from the typical style character of being to the malty side, the dry hopping should not overshadow the maltiness; not too much at least.

Other ingredients:
- Whirlfloc will make proteins coagulate during cooling, thereby avoiding haze and increasing how long the beer will be able to last. Add 5 minutes before end of boil.

Water choices:
- The starting point is the style 'medium lager (amber)' from the book Water.
- The sulfate/chloride ratio is low to emphasize the maltiness.
- Residual alkalinity is lower than usual for the style - the color of the beer is lighter and so the pH would not become low enough if residual alkalinity is not lower than usual. pH in mash is aimed to reach 5.30.

Author:

Uncltrvlnmac

Boil Size: 70 Litres

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 80

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/18/2017 7:41 PM

Notes: Mashing In a 10-gallon 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).

Bottling When you’re ready to bottle, clean and sanitize the bottles, caps and bottling equipment. Put the dried malt extract in a medium saucepan and stir in just enough water to dissolve it. Bring the mixture to a boil over high heat. Remove from the heat, cover and let cool slightly. Proceed with bottling.

Author:

wbg126

Boil Size: 2.75 Gallons

Boil Time: 30

Boil Gravity: 1.101

Efficiency: 10

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 69 ° F

Priming Method: Corn Sugar

Priming Amount: 4oz

Creation Date: 3/30/2017 10:47 PM

Notes: Juiced a blood orange and used zest in a 4 oz cup of vodka for a week. Added to secondary
Hit 1.055 OG
had boil over at 8 mins, added .6 oz lemon drop at 5min

Notes:
Not much "orange" flavor. Very very smooth bitterness

Author:

truper

Boil Size: 7 Litres

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 80

Mash Thickness: 4.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/15/2016 10:16 PM

Notes:

Author:

Papini

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: 9

Creation Date: 11/17/2016 6:48 PM

Notes: Primary Fermentation for 7 days at 20°C.

Secondary fermentation for 14 days at 0°C.

Author:

McBrewer99

Boil Size: 23.5 Litres

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 56

Mash Thickness: 3.75

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: 5/2/2016 5:20 PM

Notes:

Author:

Jan-Erik

Boil Size: 55 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 2.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

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

Notes: I am planning to use 3 Fermentation vessels and experimenting with different herbs/hops to secondary. Dryhopping more lemongrass in one of them and skipping other herbs?
Adding some citra to one of them? 20 grams cascade (leftovers) after 7 days + a little bit of citra?
Lime Peel in one of them? 5-15grams after 7 days?

Author:

brewmer

Boil Size: 33 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 74

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/8/2016 1:07 PM

Notes:

Author:

baard@kent.nu

Boil Size: 55 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/26/2015 8:48 PM

Notes: Justert versjon
- den originale oppskrifta på bazooka ble kalibrert opp til 50 liters speidel. Ble da totalt nesten 16 kg malt...
Justert ned til 0,835 av den oppskrifta.
Brygger med mindre malt og samme mengde vann. Tar sikte på at vi havner innafor mtp bedre utbytte.

7515 g Muntons Pale Ale
2004 g Castle malting munich light
2004 g Castle malting munich
334 g Castle malting Cara gold
167 g Warmeister pale Chocolate
1002 g castle malting melanoid

I utgangspunktet ble også humlemengden nedskalert - men det skal den jo ikke gjøres. Settes tilbake til opprinnelig mengde 15/9.

Endres igjen 6/1-16: Justere maltmengden til 12 kg. Fortsatt normal vannmengde. Går tilbake til kilden i boken og dobler humlemengden ihht det som står der.

Author:

amh03m

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.052

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: 1/24/2015 4:44 PM

Notes:

Author:

buzzerj

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 3/24/2013 12:35 AM

Notes: Optionally add 0.75 lbs. Honey at flameout with stirring. OG will rise by 6 to 8 points.