Homebrew Beer Recipes | Page 8334 | Browse 325,000+ at Brewer's Friend

Author:

3 Neighbours Brewing

Boil Size: 26.3 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

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: 11/6/2021 11:24 PM

Notes:

Author:

LegendAle

Boil Size: 67 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

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: 3/31/2023 9:40 AM

Notes:

Author:

Greg Dunning - Beer Stalin

Boil Size: 157.31 Litres

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 2.8

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: 12/8/2022 7:42 PM

Notes:

Author:

Langoia

Boil Size: 125 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 2.5

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: 11/8/2022 11:54 AM

Notes:

Author:

Elliot Meeder

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 69 ° F

Priming Method: co2

Priming Amount: 7.22 psi

Creation Date: 8/13/2022 7:03 PM

Notes:

Author:

Brian Miller

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

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: 6.76 psi

Creation Date: 2/20/2022 6:12 PM

Notes: - Dry Hop after primary fermentation is complete (Day 10). Perform yeast dump prior to dry hop.
- Dry hop for 5 days then check final gravity, yeast dump, then cold crash.

Author:

Egbert

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 94.3 g

Creation Date: 2/20/2022 12:17 PM

Notes:

Author:

Xiua brewery

Boil Size: 28.5 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: 37 ° C

Priming Method: co2

Priming Amount: 0.43 bar

Creation Date: 2/9/2022 2:15 PM

Notes:

Author:

Simon Taylor

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

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: 12/19/2021 9:17 AM

Notes:

Author:

Bottom Shelf Brewery

Boil Size: 55 Litres

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 83

Mash Thickness: 2.5

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: 11/15/2021 3:24 AM

Notes: NEW BOIL POT
Start with 50L and boil down for 30mins-60Mins, see what we get in reduction. then add some more wort if need to estimate 45L target.

Notes:
Next time start with 60L, we ended up a lot lower than expected. Keep time consistent and keep a backup amount of wort.

Added 2g of citric. PH was much higher than expected.

Author:

Matt76

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 76

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: 4/24/2019 8:36 PM

Notes: Originally ended up with 11.3L @ OG = 1.054
Liquored back in FV with 1.0L Tesco Ashbeck water

Author:

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/27/2021 11:31 AM

Notes: 40 minutes hopstand.

22 liter mashwater with 6,7 kg was to much of a fill, overflow. It was a really thick mash. Noted :)

Sparge 8 liters.

Author:

cbowman75

Boil Size: 7.38 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: co2

Priming Amount: 9.56 psi

Creation Date: 4/28/2021 8:22 PM

Notes:

Author:

Big Dana Brewing

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 63

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: 4/19/2021 12:33 AM

Notes: Target Specifications:
Original Gravity: 1.066 (12.5° P)
Final Gravity: 1.019 (4.8° P)
ABV: 6.20%
IBU: 77
SRM: 8
Efficiency: 72
Target water as recipe: WATER =2 g/gal gypsum added to reverse osmosis (RO) water.

Directions:
Mash at 155°F (68°C) for 1 hour. Pitch yeast at 62°F (17°C) and allow to rise to 67°F (19°C) over 7 days. Ferment at 67°F (19°C) to terminal gravity. Crash to 42°F (6°C) and hold 10-14 days.

directions called for 7 day dry hop. I will try 48 hours at 68 degrees at the end of fermentation.

Brewed on 1/8/2022 - no sparge, no circulate.
This grain / water amount is the tippity top of what my system can handle in the grain pipe bag.
Misplaced recirc pump piece so I stirred and mashed 2 hours but no recirc during mash.
Efficiency was estimated at 63 percent for recipe but the actual OG was 56 percent.

Preboil amount was 7 gallons. into fermenter exactly at 5.5 gallons as recipe indicated.

dry hopped 1/15-1/18 at 66-68 degrees. (3 days)
kegged 1/18/2022.
FG: 1.009

Author:

morusd

Boil Size: 14 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 65

Mash Thickness: 3.14

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 0.81 bar

Creation Date: 4/27/2020 3:29 PM

Notes:

Author:

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 63

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: 1/24/2020 2:57 AM

Notes:

Author:

EmiMoretti

Boil Size: 317.47 Litres

Boil Time: 90

Boil Gravity: 1.04

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: 10/21/2019 1:44 AM

Notes:

Author:

garrad21

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 80

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/15/2019 12:43 AM

Notes:

Author:

kokkoeireann

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: 90g

Creation Date: 6/3/2019 8:27 PM

Notes: European Parliamentary Elections PA
Oak chips added (20g soaked in Jameson) the same time as dry hops

OG: 1.058;
FG: 1.009
ABVexact: 6,6 vol%
Brewing day: 6/6-19

Fermentation with 2 package Norwegian Farmhouse Ale Gjær. Nothing happened on 21°C after 2 days, so temp raised to 25,5°C -> started
Dry hopping: 9/6-19 with 66g Admiral, 66g Ahtanum
added oak chips with Jameson as well
9/6-19 (SG:1,019) banana flaovury sample, reminds of wit beer, hopefully fades away with the added stuff
10/6-19 the whole batch had been transfered to new vessel because of air leaked through the sealing.

Bottling day: 16/6-19
Carbonating with 93 g white sugar

Author:

DamWam

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 12.4

Efficiency: 72.5

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 16 ° C

Priming Method: dextrose

Priming Amount: 135.3 g

Creation Date: 5/21/2019 10:15 AM

Notes: 07/12/19 Przed przefiltrowaniem chmielin miałem faktycznie ok. 21.4 l brzeczki. Po odfiltrowaniu pokazało ok. 19.5 l wg skali na fermentorze.

08/12/19 Ok. 21:00 napowietrzono brzeczkę i zadano uwodnione drożdze. Powstała b. duża piana, największa jak dotąd. Temp. brzeczki to 16 st. C (może nieco ponad). Fermentor ustawiłem w piwnicy na taborecie. Temp. otoczenia to 13 st. C.

09/12/19 5:20 temp. na fermentorze to 16 st. C. Brak bulkania.
15:40 16 st. C, bulkanie jest, na powierzchni gęstwa drożdży

10/12/19 6:00 temp. na ściance 15 st. C, brak bulkania
16:00 temp. 15 st. C, wstawiono do styropianu
19:00 temp. wzrosła do 16 st. C

11/12/19 6:00 temp. 16 st. C, jest powolne bulkanie
16:00 temp 16 st. C i powolne bulkanie

12/12/19 6:00 temp. 16 st. C, dość szybkie bulkanie; temp. otoczenia 12 st. C
19:00 temp. może nieco ponad 16 st. C, dość szybkie bulkanie

13/12/19 6:00 temp wzrosła do 17 st. C, bulkanie niemal identyczne; temp. otoczenia 12 st. C
16:00 bez zmian

14/12/19. 11:00 temp. Jakby nieco poniżej 17 at. C, bulkanie nieco spokojniejsze
12:00 wstawiłem 2 butle z b. ciepła woda do pudła, aby pogrzać do 18 st. C
15:00 temp. 18 st. C, butle już tylko trochę cieplejsze od fermentora
20:00 bez zmian, zostawiam bez zmian

15/12/19. Caly dzień 18 st. C i spokojne bulkanie
21:00. Bulkanie jakby wolniejsze, 18 st. C. Zmieniłem butle na nowe z b. ciepłą wodą.

16/12/19. 6:00 wymieniłem butle, bulkanie jeszcze wolniejsze niż wczoraj. 18 st. C. Dodatkowo dosypałem styropianu, tak aby cały fermentor razem z pokrywą był zakryty.
16:00 Wzrosło tempo bulkania i temp. 19 st. C na ściance i 14 st. C na pokrywie.
20:00 Temp. dalej 19 st. C, bulkanie b/z

17/12/19 6:00 tempo bulkania wyraźnie wolniejsze, temp. na ściance 18 st. C, na pokrywie 13 st. C.. Wymieniłem butle.
16:30 jest powolne bulkanie, temp. 19 st. C
21:00 temp. spadła do ok. 18.5 st. C. Wymieniłem butle

18/12/19 6:00 powolne bulkanie, temp. 19 st. C, wymieniłem butle.
19:00 jeszcze wolniejsze bulkanie, 19 st. C, wymieniłem jedną butle

19/12/19 6:00 praktycznie pojedyncze bulknięcia co kilkanaście sekund, 19 st. C
20:00 temp. 18 st. C, pojedyncze bulknięcia, pobrałem próbkę i wymieniłem obie butle na bardzo ciepłe.

21/12/19.

23/12/19. 12:00 dodałem po 50 g citry i mosaica oraz 15 g chinooka.

Wrażenia z degu
Z pamięci w ramach uzupełnienia. Wygląd: jasne, prawie klarowne, jedynie z lekką opalizacją. Bardzo dobrze odfiltrowano chmieliny, Bardzo smaczne, fajna wyraźna i krótka goryczka. Smak taki nieco grejfrutowy. Aromat tropikalno-cytrusowy, typowy dla mieszanki citry i mosaica 1:1. Po dwóch tygodniach od butelkowania był średni, jednak po dłuższym czasie już mniejszy. Na przyszłość - więcej chmielu na zimno!