Homebrew Beer Recipes | Page 8355 | Browse 315,000+ at Brewer's Friend

Author:

Boil Size: 30 Litres

Boil Time: 15

Boil Gravity: 1.069

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/24/2019 1:08 PM

Notes:

Author:

Jim Boudreaux

Boil Size: 8.15 Gallons

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 72

Mash Thickness: 3.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 75 ° F

Priming Method: dextrose

Priming Amount: 8.1 oz

Creation Date: 3/27/2025 2:55 AM

Notes: PRE-BREW DAY PREPARATIONS

MEASURE SALTS
Very carefully measure out salts, put in medicine bottle.

MEASURE GRAINS
Carefully weigh out 11.5 of Dingemann's Pilsener malt and 0.5 oz Light Cara-Pils.

MEASURE HOPS
Carefully weigh out the hop additions, put in small mason jars. under vacuum.

YEAST STARTER (8 days before before brew day).
This high gravity beer will need a 4.25 liter starter. 400 billion cells are needed. Prepare 4.25L of wort in the flask. Add yeast, put on stir plate.

(A 4.25 L starter is needed, so a sample of it can be saved for later culturing.)

DAY BEFORE BREW DAY
Prepare brewing water - with the grain basket in place, add PRECISELY 8.4 gallons water to the kettle.

Salts/acids - add mineral salts as prescribed, than add 3 ml 85% phosphoric acid. Check pH of water at this time and record.

BREW DAY!
Heat brewing water up to 148 deg F and hold there. Pump must remain off for the mash-in.

Mash-in
Add grains to the the water/basket, and stir in vigorously. Keep stirring as temperature rises back to 148 deg F. After 10 min, check pH. If pH is more than 5.45, more acid will be needed.

First Saccharification Rest
(45 minutes)
Open valves, allow liquid to enter the recirculation system. Establish recirculation at a moderate flow rate. Conduct the rest at 148 deg F for 45 minutes.

Second Saccharification Rest
(30 minutes)
Conduct this rest at 158 deg F for 30 minutes. Stir as needed,.

Mash-out/Vorlauf
(15 minutes)
Raise temperature to 168 deg F. Allow recirculation to continue as usual.

Raising the Basket
TURN OFF RECIRCULATION. Raise the basket and hang on side of the kettle, as is usually done.

Rinsing the Grains in the Basket
It's now time to rinse the grains in the hanging basket with recirculating wort. First, SHUT OFF VALVES, then raise the basket. Remove the malt pipe from the end of the mash recirculation tube, and remove the hose from the bottom end of the Direct Deposit recirculation assembly. Now, attach a hose there. This will be used to recirculate wort through the grains in the raised basket.

Using the mid-way position of the whirlpool 3-way valve, and holding the hose up (WEAR GLOVES!), recirculate wort over the grains, while simultaneously whirlpooling. Continue for 15 minutes. Remove basket and allow to drain into bucket.

WHIRLPOOL
Reconfigure hoses for the whirlpool, with pump-out going into Therminator plate chiller. Allow hot wort to flow into the hoses/chiller. When bubbling is complete, turn on the pump.

Allow the hot wort to flow into the chiller and recirculate. After 10 min, all is sterilized and chilling may begin.

CHILLING
Turn on hose water. Allow temperature to drop to 185 deg F, then turn off pump. Within 5 minutes, temp should be at 175 deg F. At this time, add the whirlpool hops and allow recirculation to continue for 15 minutes.

After the 15 minute recirculation, turn the hose water back on. Chill to as cold as it will get, then use ice water recirculation if necessary, to bring temp down to 64 deg F or a bit lower. When chilling is complete, turn off the hose water recirculation.

MOVING WORT TO FERMENTER
Assure oxygenation setup is in place. Pour Yeast Buddy into the sanitized fermentor first, then start the transfer. Assure there is a steady stream of bubbles going into the outflowing wort. When the fermentor is about 1/2 full, add the Brewzyme-D and continue filling until wort stops flowing. Put a cover on the fermentor now. Gently swirl fermentor so that thorough mixing of Yeast Buddy and BrewZyme-D solutions occurs.

PITCHING THE YEAST
Decant the supernatant from the yeast culture. Save a little of the yeast in a jar for reculturing. Now, add the remainder of the yeast to the fermentor. With the diptube/airlock cap in place, swirl the fermentor gently to evenly distribute yeast.

FERMENTATION
Begin fermentation at 65 deg F. After 12-18 hours, add oxygen to fermentating wort for 30 seconds.

Set temparature in the fermentation chamber to 82 deg F. Allow the temperature to self rise on its own over several days, but not warmer than 82 deg F. When temp reaches 82 deg F, set temp at 75 deg F. Have fermentation continue for a week to 10 days, until the Tilt Hydrometer shows the gravity is no longer dropping.

Author:

Boil Size: 15 Gallons

Boil Time: 60

Boil Gravity: 1.08

Efficiency: 75

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: 2/29/2024 10:58 PM

Notes:

Author:

Antmuzic

Boil Size: 6.31 Gallons

Boil Time: 60

Boil Gravity: 1.075

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: 1/22/2024 9:33 PM

Notes: Total Water Needed [?]: 9.8 Gallons, 37.09 Liters
Mash Water Needed [?]: 4.74 Gallons, 17.94 Liters
Sparge Water Needed [?]: 5.06 Gallons, 19.15 Liters
Strike Temperature [?]: 167.78 F, 75 C
Pre-Boil Wort Produced [?]: 6.94 Gallons, 26.29 Liters

Target OG is 1085
Looking to Mash at 155
“Nighthawks Recipe
75% Maris Otter Malt
7.5% Flaked Oats
9% Chocolate Malt
3.5% Roasted Barley
5% Caramel 60 or 80

Mash
2.8L/KG water @ 154-156 - The range is fine. I tried to get 155. There is plenty of unfermentable sugar in the mash bill so no worries here.

75 minute boil

I aimed for 60 IBU using Columbus hops and whatever preferred finishing hops added at knockout - typically something like Saaz.

If it’s 5 gallons chocolate also gets added at knockout. 2.5oz of dark unsweetened and 1.5oz of semi sweet

I used Irish Ale yeast on a second generation use after brewing a smaller stout. They can probably use a starter and be good to go.

If fermentation temps can be controlled I would start fermentation at 67 and let it free rise to 70F until fermentation is complete.

FG ~ 1.020

After fermentation is complete the coffee is added. Kinda like a dry hopping. It is an entire brew toddy brew - you’ll have the directions when it arrives - per 5 gallon batch.

The end. Any questions please let me know!”

^coffee beer recipe from John!

Author:

David Magnuson

Boil Size: 7.5 Gallons

Boil Time: N/A

Boil Gravity: 1.058

Efficiency: 70

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: 5/1/2022 9:28 PM

Notes: PROCESS:
1) Heat honey in a water bath to increase viscosity
2) Put honey into 1/2 gallon filtered water in pot
3) Heat to 150F for 10 minutes
4) Put must into ice bath; cool to 90F or lower
5) Put Yeast Nutrient in santized fermenter (1 Gallon jug)
6) Rack/pour must into fermenter
7) Top off with more filterered water to 1 Gallon mark on jug
8) Put lid; shake to mix
9) Pitch yeast
10) shake again with lid
11) Afix airlock and put in warm/dark location.

Author:

Capybara Brews

Boil Size: 15 Litres

Boil Time: 45

Boil Gravity: 1.128

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 95.5 g

Creation Date: 1/24/2022 4:50 PM

Notes:

Author:

Bcarlton74

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 82

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: 11.25 psi

Creation Date: 12/1/2021 7:17 PM

Notes:

Author:

stigits

Boil Size: 24.5 Litres

Boil Time: 45

Boil Gravity: 1.066

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 27 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 8/4/2021 10:56 PM

Notes: https://www.youtube.com/watch?v=H17TMMhKIy0

https://beerandbrewing.com/honey-saison-braggot-recipe/

krydder tilsatt likt orabelle #112 + David Heaths forslag

Author:

Karissa & Robert

Boil Size: 5.86 Gallons

Boil Time: 90

Boil Gravity: 1.079

Efficiency: 72

Mash Thickness: 1.25

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: 5/30/2021 8:39 PM

Notes:

Author:

Boil Size: 3.51 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 11.96 psi

Creation Date: 5/7/2021 5:03 PM

Notes:

Author:

BrewPilot

Boil Size: 21 Litres

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/4/2016 5:56 PM

Notes:

Author:

Darby Rose Brewing

Boil Size: 6.5 Gallons

Boil Time: 30

Boil Gravity: 1.08

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/11/2019 3:47 PM

Notes: Add 0.5 grams of calcium chloride to strike and sparge water

Author:

Jafstl38

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.063

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: 9/24/2019 1:59 AM

Notes:

Author:

Boil Size: 1640 Gallons

Boil Time: 60

Boil Gravity: 1.081

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: 4/15/2019 8:52 PM

Notes:

Author:

furssy

Boil Size: 1100 Litres

Boil Time: 90

Boil Gravity: 15.2

Efficiency: 65

Mash Thickness: 2.5

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: 4/5/2019 2:10 PM

Notes: sour with lactobacillus sp. for 24h to pH 3.8.
boil as usual

add 30kg sugar on whirlpool to raise plato to app 18P

pitch at 20C allow to raise to 22C

Author:

Brew Cat

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.074

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/1/2019 1:15 AM

Notes: Carmelize raisons in 1/2 gallon or so of 1st runnings

Author:

nj viking

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/7/2019 8:30 PM

Notes: from byo.

make sure you give at least 20 min with o2 stone. 64 for the first 7 then up to 70 for 2 weeks . cold crash it for a couple then carb to 2.25vol. if astringent let lager for another week then check.

Author:

Clint Miller

Boil Size: 7.75 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 65

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: Corn Sugar

Priming Amount: 4.7 oz.

Creation Date: 1/26/2019 7:04 PM

Notes: Starter Notes:
1L Starter
1.09 Target Gravity
9.1 oz. of DME
End Cell Count of 470 B

Author:

Gheorghe Popescu

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/18/2018 2:40 PM

Notes: malt pH 5.5 - 5.6 (closer to 5.6) to smooth the beer
SO4:Cl = 0.5

Would like to add maple flavor. Follow this article:
https://byo.com/article/maple-beer/
- once fermentation is done add 180ml syrup
- make a tea of 15g oak chips (boil 10')
- prime with 60ml syrup