Homebrew Beer Recipes | Page 887 | Browse 320,000+ at Brewer's Friend

Author:

TheUtoid

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 72

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: 4/7/2017 11:53 PM

Notes:

Author:

Maltose Falcons

Boil Size: 13.48 Gallons

Boil Time: 90

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: N/A

Priming Amount: N/A

Creation Date: 8/31/2021 6:56 AM

Notes: Special Instructions / Notes:
Pulled beer from primary and into kegs, hopefully in time for SCHF. Thames Valley dropped perfectly clear. Go British yeast. US-05 keg is swampy. After 36 hours of settling time with Super Kleer, keg has gone from swampy to cloudy.

Before the fest, the beer clarified really nicely. At the Fest itself, all 10 gallons were served through a Randall in a hurry. Guess it'll need to be re-brew

Author:

BrewbyJ

Boil Size: 16 Gallons

Boil Time: 90

Boil Gravity: 23.7

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/8/2017 10:54 PM

Notes:

Author:

Back of the Passage Brewery

Boil Size: 31 Litres

Boil Time: 45

Boil Gravity: 1.047

Efficiency: 61.5

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/10/2017 8:01 AM

Notes: 23/7/17
- Dry pitched x2 yeast
- Bubbled hard for almost 2 weeks
4/8/17
- Dry hoped
5/8/17
- SG 1012, strong lemon citrus flavours upfront
- Cold crashed to 0.5C
7/8/17
- 1 tsp gelatin added to 200ml of water
28/8/17
- Really poor head retention and flat as hell, quite sweet. Lots of lemon citrus in the aftertaste.

Author:

Richard F Shoff Jr

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.064

Efficiency: 65

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/24/2017 12:51 PM

Notes: Yeast starter of 1.6L then 2nd yeast starter of 1.6L will get enough yeast to pitch into wort after boil.

1.30M cells / ml / *P --------- 621 Billion Cells

Author:

Nguyen Nat

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.5

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: 11

Priming Amount: 1

Creation Date: 4/9/2017 11:37 AM

Notes: This is demo

Author:

PorterbleBrewing

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

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: 1/23/2017 9:37 PM

Notes:

Author:

Old Philosopher

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.092

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 53 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/3/2015 7:52 PM

Notes:

Author:

halvorsv@gmail.com

Boil Size: 53 Litres

Boil Time: 60

Boil Gravity: 1.081

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: Sugar

Priming Amount: 6

Creation Date: 9/9/2014 6:51 PM

Notes:

Author:

Tom McLean

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 75

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/4/2013 2:51 AM

Notes: THIS RECIPE IS BEING DEVELOPED

This is an 80 schilling Scottish Ale made from all NW produced ingredients using style and materials circa 1850 Scotland. This is fermented and conditioned as a lager to minimize the flavor profile.
Primary fermentation in an open fermentor @ 55F until yeast drops.
Secondary fermentation in a closed carboy @ 50 F until it is finished, one bubble or less in 10 min.
Lager for 2 months at 35 F in the same carboy.
Reduce temp. 2 F/day from 50 to 35 F.
Long boil at a simmer adds colour.
Amber Malt; Wet pale ale malt home roasted @ 350 F for 1.5 Hr. See pg 246, J. J. Palmer, "How To Brew".

Author:

MarkE

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.02

Efficiency: 35

Mash Thickness: 1.5

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: 11/3/2015 1:15 PM

Notes: Ferment for 10 days at 68 deg then crash cool and keg.

O.G 1.052
F.G 1.009

5.6% ABV

Author:

Piggery Brewery

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.111

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Corn Sugar

Priming Amount: 5 oz

Creation Date: 4/3/2016 3:58 PM

Notes: I love this beer it has a rich complex flavor. Try it out.

Author:

DrSherlock

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 10.6

Efficiency: 61

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/17/2015 3:34 AM

Notes: Inspired from: Brewing Classic Styles - page 199

Tasting Notes:

Minimal Rye character. Very cloudy and mild malt and hops profiles. It is a brown hefeweizen which isnt as appealing.

Author:

radartaco

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: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: 2.5 volumes

Creation Date: 5/25/2013 11:56 PM

Notes:

Author:

4Gs Brewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 68

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/10/2015 1:08 PM

Notes:

Author:

Boil Size: 2200 Litres

Boil Time: 90

Boil Gravity: 1.061

Efficiency: 90

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: 3/26/2015 1:33 AM

Notes:

Author:

Boil Size: 20.5 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: 5

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: 10/27/2018 9:07 AM

Notes: Zest av 2 lime sista 10

Author:

Boil Size: 14.8 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 2.2

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: 11/30/2018 11:47 PM

Notes:

Author:

erictodd

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 78

Mash Thickness: 1.35

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: 5/17/2019 4:13 PM

Notes: Malts: The three malts chosen are for the traditional barley/wheat balance of a Lichtenhainer, the pilsner added for a few extra points of gravity added as inoffensively as possible. The oak-smoked wheat is in consideration of the fact that smoked paprika tends to be smoked with oak rather than most smoked malts which tend to be beechwood, or something like cherry. With the added spices in secondary, I hope not to overwhelm the flavour profile too much. Vienna, seemed a good, reasonably traditional, sweet base malt choice with adequate DP to handle the conversion, and to balance the sour, as it's meant to be lightly sour. There is also less smoked wheat, both to avoid a stuck mash, and to keep the paprika+smoked malt combo from overloading the senses on smoke.

Hops: The Hallertau Mittelfruh is a (sort of) traditional, Noble hop with low bitterness, and a spicy profile, should mesh well with the herbs and spices to be included.

Cultures: Depending on the ability of the lab, and the souring techniques we ultimately learn in class, the Lactobacillus 5335, and the German Ale 1007, both from Wyeast, were the recommended cultures for a Lichtenhainer, hopefully preserving the light sour flavour, and the equally light fruity estery profile of the finished beer. Boil 10 minutes, no hops, before transferring. Add Lactic acid to bring pH to 4.5 and pitch Lacto. Allow Lacto culture to decrease pH for about two days at 80F, looking for a pH of ~3.7, before boiling again, with hops, and pitching the German ale yeast, to ferment rest of the way out at 66F.

Water: Changed very little from the standard lab water profile, except to ensure sufficient calcium, and to adjust the pH into the appropriate range. Higher chloride to enhance malt sweetness, middling Magnesium to tangle with the sour, and lower pH in mash to appropriate range.

Mash: BJCP guidelines suggest a dry end product, and finish on tasting, as well as a medium to medium-light body. The mash is scheduled with that in mind. As it should ferment out to ~1.011, the short protein rest hopefully maintains the body a bit, and keeps the 40% wheat grain bill from gumming up the works.

Spices: In the secondary, in complement to the smoked and sour profile, with the sweeter malt heavy recipe, I hope to add paprika (a dried sweet red pepper), rosemary (a piney, pungent, woody herb). In an already busy context, I recognize that this could be a dangerous combination, potentially vegetal if aged too long, but if carefully blended and portioned would make the beer a powerful complement to lightly-flavoured, but heavily-marinated protein and plant-based foods. Might as well balance that with a beer of appropriate intensity (right, vegetarian friends? right?!). As an estimate, 1 oz. of each in the secondary left to soak in.

Author:

Mike Henry

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 65

Mash Thickness: 1.33

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: 7/2/2019 4:23 PM

Notes: Historically used German Ale yeast. Made this batch with a yeast starter from dregs of Widmer Hefe. Next time use 20L instead of 40L.

Use Pils water chemistry, 4 gal strike and 4 gal sparge waters.