Homebrew Beer Recipes | Page 871 | Browse 320,000+ at Brewer's Friend

Author:

steveanderson81

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/12/2016 7:58 PM

Notes:

Author:

Monty43

Boil Size: 50 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/8/2023 5:20 AM

Notes:

Author:

west1m

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/26/2020 7:12 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 73

Mash Thickness: 1.3

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: 10/1/2017 6:03 PM

Notes:

Author:

LazareHouse

Boil Size: 7 Gallons

Boil Time: 10

Boil Gravity: 1.037

Efficiency: 74

Mash Thickness: 1.5

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: 2/7/2017 2:29 AM

Notes:

Author:

Kjetil

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 54

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18.5 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/3/2016 11:50 AM

Notes: Mesket 10. nov 2016
Kokt 11. november 2016
OG=1.048
FG= 1.016

Første brygg som meskes med falsk bunn. Jeg hadde 3,5 kg malt og 12,5 liter vann. Ratio 3,5 / 1. Det ble en litt tjukk mesk, så neste gang vil jeg prøve enda mer vann. Jeg resirkulerte alt meskevannet en gang, og tappet deretter ut vørteren i diverse kjeler. Så tilsatte jeg 7 liter skyllevann på 78 grader. Men temperaturen ble ikke mer enn 70 ettersom kornet senket temperaturen. Lot kornet trekke i dette i 5-10 minutter før jeg tappet det ut. Neste gang vil jeg tappe ut i et gjæringskar så jeg slipper å åpne og stenge krana så mye. Det ga litt søling og dårligere avrenning på slutten. Jeg lot vørteren renne gjennom humlefilteret, for noe korn kom gjennom den falske bunnen.

Jeg tilsatte altså 12,5 + 7 liter vann, men da vørteren var tilbake i kjelen hadde bare ca 13 liter. Så 3,5 kg korn tok altså med seg ca 6,5 liter væske.

Rensing av kjelen for korn var også litt mer tungvindt enn ønskelig. Jeg mesket på 68 grader og tapte max 1 grad etter 60 minutter.

Jeg brukte litt gamle humler. Chinook-posen var åpnet for et år siden, og cascade-posen for tre (!) år siden.

Gjæring på 18-20 grader i to uker, deretter ca 22 grader i 2-3 dager, deretter 10 grader fram til flasking 8. desember. Siste uka var ventilen ned til kolben med gjær stengt. Flasking gikk greit, rørte forsiktig inn 6 gram sukker pr liter. Karbonerte på 20 grader fra 8. desember til

Author:

Cain Piper

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 3.41

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 26 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/18/2016 7:38 AM

Notes:

Author:

ServaesaPorFavor

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.018

Efficiency: 35

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/4/2016 4:14 PM

Notes: Original Gravity: 1.081
Final Gravity: 1.007
ABV: 9.8%
Mash at 149° F (65° C) for 90 minutes or until conversion is complete. Add all adjunct spices at end of boil. Ferment with Saison yeast at 75° F (24° C) until fermentation is complete. Condition at 40° F (4° C) for four weeks, then bottle.
Store bottles at 50-60° F (10-16° C) for at least three months before drinking.**

Author:

Nubzzz

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 11.3

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/31/2013 5:31 AM

Notes:

Author:

Pulga

Boil Size: 155 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 72

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: 88.4 g

Creation Date: 7/28/2016 5:43 PM

Notes:

Author:

cajunbrewer

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.086

Efficiency: 90

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/20/2016 9:09 PM

Notes:

Author:

Trub_maker

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/29/2015 3:25 AM

Notes:

Author:

dkcollier@yahoo.com

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/17/2015 7:58 PM

Notes: ♦ BREW DATES:
Date: Brew Day • ____________________

Gravity End of Sparge • _____________

Gravity End of Boil (OG) • ____________

Gravity (FG) • ______________________

Date: Pitch Yeast • _________________

Date: Keg Day • _____________________

Drafted Who’s House • _______________

♦ SESSION NOTES:

♦ STANDARD BREWING NOTES:
Create 8 gallons sparge water. Bring to 154° strike temperature
Prime pump. Push water through hose.
60 minutes – Add tablespoon 5.2 pH balancer
Add grain – Sparge at 152° for ___ minutes (Minimum 60)
(One gallon loss during sparge process)
Water burn rate: 1-1/2 gallon per hour.
Drain GRAIN from kettle. Adjust water height of ___ (7 gallons)
Boil clean water for end of boil session adjustment
Mash Option dark beers – Add x tablespoon Calcium Carbonate
60 minutes – Add 2 drops Fermcap
60 minutes – Add 5 tablespoon Gypsum for IPA (Optional)
WAKE UP!!!!!!
15 minutes – Add immersion chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last 10 minutes
♦ Check to see if nozzle is pointed upwards

♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales

♥ DRINKABILITY: What did you like about it. Sample Date:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Author:

Tom Nuss

Boil Size: 19 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 85

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/19/2015 10:13 PM

Notes: Recirculate mash at 154 40min
Sparge at 168

http://byo.com/stories/issue/item/600-esb-style-profile

BEST Red X malt is specially created for brewing red-tinted beers. You can use BEST Red X for up to 100% of your grain bill – no other malt is required. Offering exceptional reliability and optimal processability, BEST Red X can be employed to brew consistently fiery beers with intense reddish hues. Its full-bodied flavor and attractive, unique color coupled with easy handling in the brewery, make BEST Red X the best choice for creating a broad range of new beers, such as red-tinted wheat beers.

As with all BEST malts, BEST Red X is produced using a special malting procedure exclusively from two-rowed summer brewing barley from recognized and thoroughly tested barley varieties.

Use: Basemalt for all red beers.

Perfectly suited for amber beer, wheat beer, altbier, ale, dark beer as well as for other beers.

Color:28-32 EBC / 11-13 L

Author:

Drewsbrew

Boil Size: 1.5 Gallons

Boil Time: 90

Boil Gravity: 1.085

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 2.0

Primary Temp: 64 ° F

Priming Method: corn sugar

Priming Amount: 0.75-0.875 cup

Creation Date: 3/2/2015 7:50 PM

Notes: Mash in to 150°F with 6 qts of liquor at 165°F. Cover and hold for 1 hour. Sparge with 6 qts liquor at 172°F. Top up kettle with 10.6 qts 165°F liquor. Add extract and bring to a boil.

Kettle schedule per above add last Spalt and Irish moss at 75 minutes into boil. Kettle knockout at 90 min.

Cool and pitch yeast.

Ferment at 60-68°F. Transfer to secondary after 4-8 days. Condition at 35-55°F for 3-6 weeks.

Prime with 3/4-7/8 cup corn sugar and bottle condition for 2 months < 60°F.

Author:

Jameswoody

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 71

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/30/2015 10:29 PM

Notes:

Author:

Jimbo64

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 72

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: 1/13/2015 7:50 PM

Notes:

Author:

Trub_maker

Boil Size: 7.1 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/15/2014 1:32 AM

Notes:

Author:

william@bellavance.co

Boil Size: 6.28 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 2

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: 8/9/2020 11:24 PM

Notes: 4-16-23 Brew I switched it from having 5 lbs Pilsner malt to 5 lbs standard 2-row
6-18-23 droping .5 lbs of pilsner to try and get a little lower abv and also turn up the mash temp from 154F to 158f