Homebrew Beer Recipes | Page 852 | Browse 320,000+ at Brewer's Friend

Author:

dandilov

Boil Size: 14 Litres

Boil Time: 90

Boil Gravity: 8.1

Efficiency: 68.8

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/24/2013 12:10 PM

Notes:

Author:

MarkS

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/20/2017 10:26 AM

Notes:

Author:

TiggerGoon

Boil Size: 14.45 Litres

Boil Time: 10

Boil Gravity: 1.067

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 0.69 bar

Creation Date: 8/8/2017 8:57 AM

Notes: 물 10.5

Author:

Craft Solutions

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/18/2017 4:08 PM

Notes: 1 liter slurry

Author:

Lew's Microbrews

Boil Size: 6.2 Litres

Boil Time: 70

Boil Gravity: 1.033

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/11/2017 11:49 AM

Notes:

Author:

RobBob

Boil Size: 6.2 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: Rapadura (unfiltered cain sugar)

Priming Amount: 4.0oz

Creation Date: 9/24/2016 12:28 AM

Notes: This used Sierra Nevada Pale Ale yeast harvested from a 12-pack and built-up over 3 fermentation sessions (to include the final starter) into a 1-quart starter. Substitute for WLP001 / US-05 / Wyeast 1056. Entire starter was poured into wort.

This has just a little bitterness, and a great grapefruit, hoppy taste and smell. Enjoy!

Author:

Mig

Boil Size: 34 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 68

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: dextrose

Priming Amount: 216g @ 14C

Creation Date: 11/8/2015 6:03 PM

Notes: Est Mash pH =
Pre-Boil pH =
PostBoil pH = 5.00
Beer pH = 4.23 (26-11-15)
Beer pH = 4.07 (15-12-15)!!
+2g Baking Soda + 2g Gymsum = 5.13

At 30L with 68% effeciency (2L excess water in Mash when doughing in meant incomplete mash!?)
OG = 1058
FG = 1010
ABV = 6.31%
IBU = 70.86
SRM = 31.90

At 32L with 300g Dextrose:
OG = 1058
FG = 1010
ABV = 6.31%
IBU = 64.77
SRM = 30.53

At 33L (1L loss, 3L sterile water added:
OG = 1056
FG = 1010
ABV = 6.12
IBU = 62.81
SRM = 29.89

At 33.4 on 09-12-15(400ml sterile water and finings)
OG = 1056
FG = 1009
ABV = 6.04
IBU = 62.06
SRM = est. at 35-40 with 50ml Sinabar

At 36.1 on 13-12-15 (2.7L sterike water added. 3L lss):
OG = 1051
FG = 1009
ABV = 5.59%
IBU = 57.42
SRM = est. at 40-5 with 5ml Sinabar

At bottling 36.3 400ml sterile water (500ml loss) +126g Dextrose:
OG = 1052
FG = 1009
ABV = 5.68%
IBU = 56.19
SRM = 40-5

Author:

Michael Smith

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.165

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/25/2015 3:13 PM

Notes: Brew Date: 10/26/2015
Secondary: 11/8/2015
Bottling Date: 11/17/2015 FG 1.028

Added 32-ounces cold-brewed coffee 11/15/2015
Very strong coffee flavor during bottling (too much?). Bottled 50 12-ounce bottles.

Author:

YuriyT

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/13/2015 5:21 PM

Notes: Brew 9/24, OG: 1.065
Keg 10/4

Inspiration: Jai Alai, Cigar City

http://www.homebrewtalk.com/showthread.php?t=414817

Grain Bill
Canadian 2-row-15.25
Munich I-12.5oz
60L-12.5oz
Victory-.25oz

Hop Schedule

FWH
Ahtanum-.5oz
Columbus-.5oz

Bittering-60 min
Ahtanum-.657oz
Amarillo-1.115oz
Columbus-.66oz

Flavor-15 min
Cascade-.69oz
Centennial-.625oz
Columbus-.715oz

Aroma-6 min
Ahtanum-.69oz
Amarillo-.57oz
Cascade-.94oz

Dry
Simcoe-2-3oz

Yeast
Wyeast 1275 Thames Valley or Wyeast 1968 London ESB

1 Whirfloc Tablet

Mash @ 150

Ferment @ 65-66

Notes:I have seen evidence of both Wyeast 1275 and 1968 being used by CCB, so take your pick. Dry hop for 14 days, bring temp down 10 deg each day until you reach 34 deg. The IBU's read a little high here but Wayne recommends using .5oz of both Ahtanum and Columbus for FWH. A slight variation on this would be to add Spanish Cedar to the secondary. Which ironically is neither spanish nor a cedar (South American/Mahogany). It comes as a spiral, Wayne recommends a 12-15 inch spiral for a 5gal batch.

This should be very close. The info here is taken straight from Wayne's interview posted above. Calculations are from the old hopville software.

Hopville Stats- ABV:7.5% IBU:78.9 SRM:11 OG:18.2 Plato

Jai Alai stats per CCB website- ABV:7.5% IBU:70 SRM:10 OG:18

Please leave some feedback if anyone decides to give this a go. Cheers.

Author:

seaforth41

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.082

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/21/2015 1:42 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.

Author:

LaOnda70

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.115

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/14/2014 4:01 PM

Notes:

Author:

Brewcalyptus Ben

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/26/2013 6:38 PM

Notes:

Author:

SteveL

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/28/2015 7:02 AM

Notes: (1) Start preparing hot water ... immerse liquid malt packs in some hot water for 20-30 minutes so they will flow and dissolve easily.

(2) Steep specialty grains in several liters of very hot water, then strain liquid into boil kettle, and rinse grains with a couple more liters of hot water.

(3) Add more hot water to kettle to about 14 liters. Keep applying heat until liquid is about 70 degrees. Then add contents of liquid malt pouches, rinsing them to dissolve all malt inside.

(4) Top up boil kettle to 20 liters total and bring to boil.

(5) As soon as boil commences, add 60 minute hops and then start timing.

(6) Add later hop additions and yeast nutrient and Whirlfloc at appropriate times.

(7) Chill and transfer to fermenter. Sparge hops. Top up fermenter to 21 liters. (a tad over 5.5 gal)

(8) Don't be too concerned about the temperature. Just get it to 25-30 degrees. Then into the fermenter. Then place fermenter in temperature cabinet set at say 16 degrees. leave for 24 hours and then pitch yeast and re-set tem controller to 19 degrees.

Author:

nj viking

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/1/2015 12:05 PM

Notes:

Author:

DanielK

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/4/2016 10:52 PM

Notes: Tilsätt sockret vid 10 min kvar av koket
Jäs vid 20 grader i en vecka. Kyl ner till 13 grader och låt jästen sätta sig. Dumpa jästen eller för över ölen till sekundär och torrhumla 4-7 dagar

Author:

SchuBrew

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/18/2016 7:42 PM

Notes:

Author:

AdrianAsturAlvarez

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.087

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/26/2015 5:52 AM

Notes: This one's all about that Belgian Ardennes yeast, my love for subtle Saaz, and 2 pounds of delicious steeping grains.

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.214

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/11/2018 7:15 PM

Notes: Split vanilla beans and soak in Makers Mark Whiskey for 1-2 weeks. Pour whiskey in during bottling/kegging. Age in bourbon barrel to taste. Pitch 2 packets of yeast at first and then 2 more 24 hours later.

Author:

VT_jlee

Boil Size: 6.75 Gallons

Boil Time: 30

Boil Gravity: 1.055

Efficiency: 95

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 95 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/31/2018 12:10 AM

Notes: Water treatment: 3g gypsum, 3g CaCl2, 2mL lactic acid

TOTAL WATER NEEDED 7.28 Gallons
STRIKE WATER TEMP 158 Fahrenheit
TOTAL MASH VOLUME 8.12 Gallons
PREBOIL WORT 6.75 Gallons
POSTBOIL WORT 6.00 Gallons
INTO FERMENTER 6.00 Gallons