Homebrew Beer Recipes | Page 8771 | Browse 295,000+ at Brewer's Friend

Author:

seetu

Boil Size: 7 Gallons

Boil Time: 30

Boil Gravity: 1.063

Efficiency: 75

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: co2

Priming Amount: 24.43 psi

Creation Date: 12/16/2020 12:03 PM

Notes: 1) Pitch at the upper end of the temp range, but continue chilling to 66F.
2) Increase temp by 2F/day, until 74F. Then start decreasing by 2F/day until 64F.
3) Quick lager.

Author:

Sue Lee

Boil Size: 11.4 Litres

Boil Time: 60

Boil Gravity: 1.097

Efficiency: 70

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 27 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/24/2023 6:59 AM

Notes:

Author:

Boil Size: 660 Litres

Boil Time: 60

Boil Gravity: 11.2

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/12/2022 2:54 PM

Notes:

Author:

IDeal Swede

Boil Size: 7.1 Gallons

Boil Time: 90

Boil Gravity: 1.059

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: 8.09 psi

Creation Date: 7/31/2022 6:53 PM

Notes:

Author:

Brian Conn

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.107

Efficiency: 90

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: 3/29/2022 8:50 PM

Notes: Munich malt was a mystery - un-labeled malt

1st mash appeared to settle around 127f
2nd mash appears to be around 143F (was targeting 144F)

Author:

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/4/2021 4:36 PM

Notes:

Author:

Scotty Clontarf

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 80

Mash Thickness: 3.5

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: 8/15/2021 8:57 PM

Notes:

Author:

LRS

Boil Size: 50 Litres

Boil Time: 60

Boil Gravity: 1.062

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: 6/30/2021 6:47 PM

Notes: https://byo.com/article/belgian-style-tripel/

Oostmalle Tripel
(5 gallons/19 L, all-grain)
OG = 1.080 FG = 1.011
IBU = 34 SRM = 3 ABV = 9.0%

Ingredients

11.25 lbs. (5.1 kg) Pilsner malt (or a blend of Pilsner malts)
2.7 lbs. (1.2 kg) sugar (sucrose)
10 AAU Tettnanger hops (60 mins)
(2.25 oz./64 g of 4.5% alpha acids)
White Labs WLP530 (Abbey Ale) or Wyeast 3787 (Trappist High Gravity) yeast
(3 qt./~3 L yeast starter)
1⁄2 tsp. Wyeast Yeast Nutrient Blend (or 1 capsule White Labs Servomyces)
9.5 oz. (269 g) corn sugar (for priming)

Step by Step

Treat your water such that your level of carbonates is below 50 ppm and your calcium level is in the 50–75 ppm range. (If you adjust magnesium, shoot for the 10 to 30 ppm range.) For any calcium additions, use a mixture of calcium chloride and gypsum, unless your water is already rich in either chloride or sulfates and deficient in the other. [As an option, if your carbonates are in the 50–100 ppm range, bump up your calcium to 100 ppm and swap 2.5-5% of the Pilsner malt for acidulated malt. In the above grain bill, that would be about 1–2 lbs. (0.45–0.91 kg).]

Step mash with a 45-minute rest at 140 °F (60 °C), then ramp temperature to 152 °F (67 °C) and hold for 30 minutes. (Use 16 qts. (15 L) of strike water.) If you are heating your mash tun, heat at a rate of approximately 2 °F (1 °C) every 4 minutes. Stir every minute or so. (Raising your temperature will take about 20 minutes this way.) If you are adding boiling water to instantly raise your mash temperatures, extend the second rest by about 10 minutes. You can also pull a small decoction, about 1⁄4 of your mash, heat it to a boil and return it to the main mash to raise your mash temperature. As an option, you can raise the mash temperature to 168 °F (76 °C) for a mash out.

If you did not mash out, begin sparging with 190–200 °F (88–93 °C) water until the top of the grain bed reaches 168 °F (76 °C). Continue sparging with water hot enough to keep the grain bed at about 168 °F (~76 °C). If you did mash out, continue sparging with water hot enough to keep the grain bed at 168 °F (76 °C). Quit collecting wort when the specific gravity of the runoff drops to 1.008 or the pH climbs to 5.8, whichever comes first. Heat your wort as you are collecting it, aiming to have the boil start right around the time the runoff ends.

Boil until your hot break appears, then examine it. If it appears as big, fluffy, “snowflake-like” flakes, then proceed with the boil. If it consists of tiny granules of break material (or if you measure the wort pH and it is above 5.2), add 1⁄4 tsp. CaCl2. Boil vigorously for about 90 minutes, or however long it will take to reduce your volume such that you yield 5.0 gallons (19 L) of wort. (This should be at least 60 minutes.) Add the hops for the final 60 minutes of the boil. Stir the sugar into the wort when 15 minutes is left in the boil. Add yeast nutrients at the same time.

Cool to 65 °F (18 °C) quickly and transfer to your fermenter. Aerate well and pitch the yeast from the yeast starter. Maintain fermentation temperature of 65 °F (18 °C) for the first day of active fermentation, then allow it to rise in the next few days up to 70 °F (21 °C). Once fermentation has concluded, let the beer sit and condition for a few days, then bottle.

Bottle the beer in heavy beer bottles, or decrease the amount of priming sugar to 6.5 oz. (184 g) of priming sugar per 5 gallons (19 L). [Note: the 9.5 oz. of priming sugar assumes that your fermentation finished at 70 °F (21 °C); if it was colder, consult the priming chart at byo.com for how much to add.] Be sure to stir priming sugar into beer well enough that the sugar is evenly distributed. Store the conditioning beer warm, optimally, warmer than room temperature — up to 80 °F (27 °C). After two weeks, chill a bottle and test for carbonation. Store carbonated beer cold for at least two weeks before serving.

Author:

McMillinre3

Boil Size: 4 Gallons

Boil Time: 70

Boil Gravity: 1.063

Efficiency: 72

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: 6/27/2021 5:55 PM

Notes:

Author:

Mike Shea

Boil Size: 17 Gallons

Boil Time: 120

Boil Gravity: 1.051

Efficiency: 90

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: 2/1/2021 7:48 PM

Notes: 3 way split batch testing Westmalle yeast in saison type beers

1/3 gets Weatmalle and Blaugies roughly 50/50

1/3 gets Westmalle and 71B 50/50

1/3 Gets Westmalle and 71B and Blaugues roughly 37.5/25/37.5

Pitching @ 62F and free-rising

Author:

Byron15.1%

Boil Size: 13 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 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: 8/18/2018 12:20 AM

Notes:

Author:

Paul Monde

Boil Size: 17 Litres

Boil Time: 90

Boil Gravity: 1.082

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/17/2020 12:26 AM

Notes:

Author:

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.079

Efficiency: 70

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: 5/22/2020 4:36 PM

Notes:

Author:

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 15.4

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/24/2020 3:38 PM

Notes:

Author:

4ND2E5

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 11.05 psi

Creation Date: 1/16/2020 2:54 PM

Notes:

Author:

Kinglucky

Boil Size: 28 Litres

Boil Time: 70

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: 95.5 g

Creation Date: 12/11/2019 10:38 AM

Notes:

Author:

Germe

Boil Size: 110 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 4

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: 12/11/2019 4:43 AM

Notes:

Author:

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 70

Mash Thickness: 3.5

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: 8/16/2019 8:26 AM

Notes:

Author:

bigbro69

Boil Size: 7 Litres

Boil Time: 75

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.5

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: 6/10/2019 3:16 PM

Notes:

Author:

Zach McCullough

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.061

Efficiency: 66

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/31/2019 6:13 PM

Notes: Mashed in Homemade Mash Tun. Attempted to step temperature, but had difficulty getting to higher temp steps.

Boiled in two separate vessels. One vessel reached rolling boil and was treated with hop schedule. After hop schedule, other vessel was added to boiling vessel until volume of 5.5 gallons was reached.

Cooled slowly, added to fermenter, and transported home.

Pitched 2 packages of yeast while temp was still fairly high. ~90 F

Fermented at 83 F.

Final Gravity - 1.002
ABV - 9.24%