Homebrew Beer Recipes | Page 827 | Browse 325,000+ at Brewer's Friend

Author:

EBCB

Boil Size: 6 Gallons

Boil Time: 105

Boil Gravity: 1.123

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/6/2013 4:11 AM

Notes:

Author:

Bobby G

Boil Size: 23 Litres

Boil Time: 62

Boil Gravity: 1.055

Efficiency: 77

Mash Thickness: 4.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: co2

Priming Amount: 0.54 bar

Creation Date: 2/11/2024 9:34 PM

Notes: Chill the wort to 23°C.
Aerate and pitch the yeast.
Ferment at 21°C.
Roast the hazelnuts /2.5 kg/ in the oven /95°C/ until they become a maroon, red-wine color. Rub them all well clean.
Rack the beer onto the toasted hazelnuts in secondary.
Leave the beer on the nuts for 7 to 9 days at 18°C.

18/02/2024
OG: 1.052
FG: 1.019
ABV: 4.20%

Author:

Bjarni Kristófer

Boil Size: 65 Litres

Boil Time: 70

Boil Gravity: 9.5

Efficiency: 75

Mash Thickness: 2.7

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/12/2021 10:17 PM

Notes: Vildu nota Wyeast 3068 (Weienstephan / LeoBavaricus - TUM 68) mest notaða hveitigerstofn í heimi, (90% af þýzkum hveitibjór). Við eigum hann því miður ekki til þannig að við notum Safbrew WB-06 í staðinn.

Author:

west1m

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: N/A

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: 7/10/2020 1:22 AM

Notes:

Author:

RememberLuke

Boil Size: 55 Litres

Boil Time: 90

Boil Gravity: 1.027

Efficiency: 35

Mash Thickness: 3

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: 1/4/2018 9:44 AM

Notes:

Author:

brewthom

Boil Size: 28 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/15/2017 7:50 PM

Notes:

Author:

TiggerGoon

Boil Size: 29.55 Litres

Boil Time: 30

Boil Gravity: 1.075

Efficiency: 64

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 12 ° C

Priming Method: sucrose

Priming Amount: 167.7 g

Creation Date: 10/12/2017 5:31 PM

Notes:

Author:

nougat

Boil Size: 28.5 Litres

Boil Time: 70

Boil Gravity: 1.033

Efficiency: 70

Mash Thickness: 5

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: 12/17/2016 9:22 PM

Notes: OG 1.044
FG 1.010

Author:

JMcNair

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.136

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/13/2015 6:27 PM

Notes: Did the steeping of grains by 1 qt to 1lb if grains. Added grain and brought just to a boil and then covered and let sit. Brought 1 gal filtered water to near boil and added DME (6lbs at first, then 3more after getting closer to boil again). Took around 25 minutes of steeping before water was boiling. Poured 1 gal of water plus 1 qt that was saturating the grains and poured through grains 2x. Brought back to a boil and started the clock with the first hop addition (60min). Calypso 1oz to start. Citra 2oz at 45 and 30. Another shot of Calypso at 15. Added the sugar and irish moss at 10. Last hop add of German Hull Melon at 2 minutes.

To get the wort down, I tried to put in the sink with cold water (initial some ice). Once the water was warm, I refilled with cold. Did this for 15 min or so. Then to wort chiller and added 3 gal of almost frozen spring water.

Chilled to 67 and pitched yeast. OG was around 1.076. Lower than I wanted since I added .5gal too much water (than I intended)

Started 8:45 ended 11:45, all in.
Difficulty starting to ferment (3rd day). Moved to warmer room and shook it up and then it took off. Had to create a blow off system since it was foaming so much.

1 week transferred to secondary, no issue. FG was down to 1.010! Not sure how but the yeast apparently were hungry. THis puts the ABV closer to 8.5 and drops the IBU probably below 100.

Another week plus (11/30/15) bottled. Tasted as expected - Belgian round malty flavors, yeasty (very cloudy as well), but with a bit of bitterness all around. Not quite the 100 range bitterness, but that's probably due to the high malt flavors and the high ABV fire. Could be a good balance.

Used 5.5g of corn sugar for a slightly higher carbonation rate. Hoping for more of the seltzer-ish fine effervescence.

Should probably wait until after the new year to test and early Feb for release.....

Author:

Stevobrews10000

Boil Size: 25.5 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 69

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/3/2015 8:07 AM

Notes:

Author:

futur3h4wk

Boil Size: 15 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 71

Mash Thickness: 1

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: 9/19/2014 12:19 AM

Notes:

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:

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:

Ozarks Mountain Brewery

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 85

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/31/2016 12:29 AM

Notes: whirlpool as long as you want, I whirlpool while chilling until the temp reaches 70, after kegged I use gelatin to clear, this beer is a great pale ale

Author:

Kjetil

Boil Size: 23 Litres

Boil Time: 180

Boil Gravity: 1.041

Efficiency: 69

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 40 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/14/2017 8:00 AM

Notes: Søndag 13. mars 2017
Jeg plukket einerkvister (skudd) fra eineren på hytta i går, og begynte dagen i dag med å trekke einerlåg på ca 80 grader i to timer. Jeg fylte 25-literskjelen og 8-literskjelen til randen med einer, uten å komprimere. Fylte deretter på henholdsvis 22 og 8 liter vann. Varmet opp til 80 grader, lot det trekke uten lokk. Jeg plukket to fulle bæreposer med ferdig kuttede einerkvister, men trengte bare halvparten.

Plukket deretter ut einerkvistene, og silte lågen oppi meskekjelen med falsk bunn. Fin gyllen farge, og veldig behagelig te-aktig smak. 4.5 kg malt meskes med ca 16 liter låg. Litt vanskelig å bli klok på termometeret, men forsøksvis 69 grader.

Etter 100 minutter mesking hadde temperaturen falt til ca 67 grader. Tappet da meskevannet ut i gjærkaret, og tilsatte de siste 12 litrene av einerlågen på ca 80 grader. Temperaturen i mesken med skyllevannet ble da ca 71 grader. Etter skylling i ca 30 minutter var temp 69.

Jeg kokte vørteren i 3 timer. Startet med ca 23 liter og endte med ca 16,5. Kveiken fikk jobbe i 3 dl med vørter mens kok pågikk. Prøvde å pitche kveiken på 40 grader , men det ble ca 34.

OG_ 1.056

Heftig plopping i gjærlåsen neste morgen. Gjæringsdunken holdt da ca 32 grader. deretter falt temperaturen ca 2 grader i døgnet. Neste gang hadde det vært lurt med et varmeelement. Overraskende vond lukt fra gjæringskaret, men smaken fra testrøret ved første måling var ok. Sterke smaker, tror jeg kjente appelsin og pepper.

Målte SG etter ca 40 timer, da var den på 1015.
Målte SG etter 5 dager. Da var den nede i 1.010

Flasket rett fra gjæringskaret og til PET-flaskene etter fem dager (fredag). Tilsatte ikke sukker. Satte flaskene på ca 21 grader i tre dager, deretter kaldt. Håper på karbonering via restsødme.

Author:

Brewbegoodtome

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 62.5

Mash Thickness: 2.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/18/2017 8:08 AM

Notes: 1kg of the Red X malt smoked over single malt whisky cask dust

Author:

Wendy Cottrell

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 6/17/2011 6:33 PM

Notes:

Author:

bhive01

Boil Size: 11 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

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: 11/10/2018 12:16 AM

Notes: Palm sugar for Cane Sugar
Galangal is frozen, Shredded and added to boil late.
Lemongrass is fresh, large stalk, crushed with back of knife and sliced before adding to boil late.

Coconut slices toasted at 325 ºF until golden, added to carboy before secondary transfer.

2018 Azacca from YVH 13.8% AA

Author:

Trekker23

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 80

Mash Thickness: 2

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: 4/26/2019 3:38 PM

Notes:

Author:

HG Brewing

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: DME

Priming Amount: N/A

Creation Date: 4/9/2014 5:16 PM

Notes: Ferment for 7 days and transfer to secondary and condition for 14 days, or until fermentation stops. Add Gelatin (optional) 3 days before bottling and cold crash in fridge.

Bottle and condition at 70-72 for 21 days. Chill 3 days..enjoy!

Cheers Grand Rapids...Beer City U.S.A (2012, 2013)

~HG