Homebrew Beer Recipes | Page 8200 | Browse 295,000+ at Brewer's Friend

Author:

jankos

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 15.4

Efficiency: 56

Mash Thickness: 3.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: 1.18 bar

Creation Date: 1/4/2021 7:59 PM

Notes:

Author:

Pogue mahone

Boil Size: 4.5 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 77

Mash Thickness: 1.5

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: 3/24/2023 11:53 PM

Notes:

Author:

Jerry Bastida

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: N/A

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: 10/15/2022 4:27 PM

Notes: Chill to 70deg, oxygenate, and pitch yeast.
Ferment at 72deg until fermentation complete, approx. 5 days.
Cool beer at 54deg for 2 weeks.
Cool beer to 40deg and condition an additional week.

Recipe from March-April 2017 BYO pg. 80

Author:

Ky Jason

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1

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: 2/20/2022 4:11 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

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: 8/1/2021 2:18 PM

Notes:

Author:

MegAHerZ666

Boil Size: 23.5 Litres

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 1.64 bar

Creation Date: 7/30/2021 8:50 PM

Notes: EXCELLENT BEER! Great color. Gold outside and a deep orange inside. Starts with a pineapple taste and finishes with oranges.

Bottled at 1.018

*NOTE* I know my rating I left for this says heady topper but I meant to type zombie dust. I was rating both at once (bottled both on same day so they were carbed at same time).

Author:

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.029

Efficiency: 51

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: 4/14/2021 4:47 PM

Notes: experienced very low efficiency

Author:

Manavian

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.004

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: 4/11/2021 4:11 PM

Notes:

Author:

dstiggles

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

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: 2/27/2021 9:50 PM

Notes:

Author:

Roberto VV

Boil Size: 19 Litres

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 3.5

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: 1/14/2021 3:13 PM

Notes:

Author:

Boil Size: 27 Litres

Boil Time: 75

Boil Gravity: 1.047

Efficiency: 56

Mash Thickness: 3.22

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 220.3

Creation Date: 5/20/2018 5:38 PM

Notes: **Ne pas oublier d'amasser environ 100ml d'eau, qu'on fera descendre à température pièce, pour la réhydratation de la levure**

Empâtage et lavage des grains

Placer les grains dans la glacière avec les premier 20 litres d'eau à 74˚C afin d'obtenir une température d'infusion de 68˚C pendant 1 heure.

Ramasser le mout --- faire un vorlauf jusqu'à ce que le moût soit clair.

** Vorlauf : action de remettre le moût impur sur les grains afin de le refiltrer. Procéder doucement afin de ne pas rebrasser les grains. Quand le moût ressort assez clair de la glacière d'empâtage, on peut arrêter le vorlauf. Le lavage peut alors commencer

Prendre l'eau restante dans le chaudron et laver les grains dans la glacière. Couler tout de suite et ensuite transférer dans le chaudron pour commencer l'ébullition

*** Puisque j'utilise une marmite 8 Gal/30L, arrêter le nettoyage des dreches lorsque 27L se trouve dans la marmite. Ne pas dépasser 27L pour éviter les débordements lors de l'ébulision. ***

Attendre le "Hot Break" avant de commencer à compter le temps d'ébullition

*** Hot Break: Le Hot Break se produit après le début de l'ébullition, lorsque la mousse se réintègre dans le mélange.

*** Addition de houblon : ceux qui sont ajoutés à 0 minutes sont en fait ajoutés en Whirlpool pendant 20 minutes ***

*** Ne pas oublier de rehydrater la levure!!! ***

****** Notes de brassage: ***********

ESSAI #1:

La fermentation primaire s'est terminée après seulement 48H à 24˚C.

Dryhops ajoutés 3 jours avant le transfère dans la tourie. Donc après 4 jours de fermentation.

Après 7 jours, transfer dans la tourie pour la 2ieme fermentation

ESSAI #2:

Puisque la fermentation est très rapide, j'ai essayer d'insérer le Dry Hop après seulement 36-48h, afin de m'assurer que la fermentation ne soit pas complètement terminée et ainsi être certain que l'oxygène soit chassé de la tourie à nouveau.
Effectuer le Dry Hop de façon prématuré à causé ce qui est nommé le "Hop Creep". Les houblons inséré prématurément ont brisé les sucres non-fermentibles fermentible en sucre fermentibles. Ce qui à débuté une nouvelle fermentation non désirée et fait passé notre taux d'atténuation de ~73% à 85%. Nous avons ainsi obtenu une densité final de 1.008 au lieu de 1.016. La bière résultante n'a pas été ruiné, peut-être un peu plus "sèche" et plus forte en alcool que prévu.

Author:

Pogue mahone

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 70

Mash Thickness: 1.25

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: 10/20/2020 2:32 AM

Notes: 10/28/2020 Brew Day. Stuck mash, disrupted grain bed to sparge.
lots of post boil trub. OG 1.060.

Author:

Chris Anderson

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 69 ° F

Priming Method: co2

Priming Amount: 4.93 psi

Creation Date: 6/1/2020 6:57 PM

Notes: Pitch 1 bottle of blueberry Goodbelly and hold at 100F for 18 hours. Boil and pitch yeast after.

Notes from other recipe:
10/30/19
1L Yeast Starter with fermcap

11/01/19
Kettle Sour (using an Anvil Foundry)
-Mash as noted
-Collect wort and pasteurize above 170 for 20 minutes
-Chill to 100F
-Adjust mash pH to 4.2 with lactic acid
-Add 2g of Lallemand Wildbrew Sour Pitch. Store the rest in vacuum sealed bag and store in freezer.
-Did not purge headspace with CO2 or cover with Saran Wrap
-Close lid. Did not cover seams of lid with saran wrap
-Hold temp above 95F until a pH of 3.4 is reached
-Reached a pH of 3.5 in 17.5 hours. Brought wort to a boil and proceeded as normal

11/02/19
Brew Day OG: 1.058
pH into fermenter: 3.5

11/08/19
Gravity: 1.009
pH: 3.5

11/11/19
Final Gravity: 1.007

11/17/19: Cold Crashed to 36F
11/22/19: Fine with gelatin
11/28/19: Transfer to keg and add juice
12/01/19: Bottle

FG w/ juice: 1.012, ABV 6%

Author:

Luke Balmer

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2020 4:02 PM

Notes:

Author:

CTuck

Boil Size: 224 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 80

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: 1/12/2020 3:32 PM

Notes:

Author:

beershirt

Boil Size: 7.5 Gallons

Boil Time: 70

Boil Gravity: 1.033

Efficiency: 62

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: 2/10/2019 4:18 AM

Notes:

Author:

Boil Size: 3.25 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

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: 12/18/2018 6:13 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

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: 11/29/2018 2:07 AM

Notes:

Author:

Boil Size: 28.5 Litres

Boil Time: 70

Boil Gravity: 1.019

Efficiency: 35

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/27/2018 6:09 PM

Notes:

Author:

Boil Size: 12 Gallons

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/20/2018 3:07 AM

Notes: add 1tsp cardamon, add 1tsp orange peel, add 1tsp coriander.