Homebrew Beer Recipes | Page 906 | Browse 320,000+ at Brewer's Friend

Author:

Newk

Boil Size: 7 Gallons

Boil Time: 70

Boil Gravity: 1.05

Efficiency: 82

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/5/2017 12:26 PM

Notes:

Author:

Brouwerij de Keijser

Boil Size: 10 Litres

Boil Time: 90

Boil Gravity: 1.033

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 1.49 bar

Creation Date: 3/8/2022 8:20 AM

Notes: https://www.pravda.beer/en/victory-beer-series-from-lviv-ukraine/

Author:

robbybro

Boil Size: 6.82 Gallons

Boil Time: 100

Boil Gravity: 1.104

Efficiency: 59

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/7/2021 8:01 PM

Notes: split mash between 2 bags
hop in basket

Mash: add 2tsp lactic acid to lower pH to ~5.4
Add DME at 60 min, lactose and brown sugar at 10 min

Primary 2 weeks
Barrel age 6 months (treat barrel w/ 2 cups angels envy)
2 weeks before bottling mix Chai Spices (consider a chai tea concentrate) and Whiskey tincture. Blend to taste at bottling

Author:

GabelBeer&Ale

Boil Size: 10 Gallons

Boil Time: 60

Boil Gravity: 1.04

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: 27.65 psi

Creation Date: 1/22/2021 6:27 PM

Notes: 1. Mash in with 5.5 Gallons of water, at a strike temperature of 165F, for 1 hour.
2. Add 1.5 Gallons of water, at approximately 149F and allow to mash for 8-12 hours.
3. Mash out with 3 Gallons of water, at approximately 149F. Transferring approximately 8 Gallons to the kettle. Making certain to add the 1/4oz of Perle Hops Pellets.
4. Boil wort for approximately 60 minutes, following the remaining hops and other ingredients schedules.
5. Reduce temperature to approximately 60F.
6. Transfer to primary fermentation vessel, and pitch yeast.
7. Remain in primary fermentation approximately 2-3 weeks.
8. Transfer to secondary fermentation vessel and lager at 38F for approximately 6 weeks.
- For added flavoring bake a chunk of cherry wood in the oven for approximately 30 minutes and cool. Then place in secondary fermentation vessel at the time of transfer.
9. Transfer to serving vessel and carbonate to 2.3-2.7 vols.

Author:

Dickie's Brewery

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

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: 6/8/2020 3:34 PM

Notes:

Author:

PavelChtch

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.129

Efficiency: 63

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: 3/12/2020 2:40 PM

Notes:

Author:

British Ale Dude

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 20

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: dextrose

Priming Amount: 3.3 oz

Creation Date: 1/18/2020 12:32 AM

Notes:
I really enjoyed number3, but was having efficiency problems I think I have fixed now. London pride is under 5% anyway. Staying low on hops, but kicking up malt and fiddling with oats to see if it has a improved mouthfeel effect.

Also messing with the West Yorkshire yeast. I cannot effectively wash the ESB Wyeast so looking around. Going to try Thames after this one.

Notes
======
- preboil OG was on target 1.059 before I decided to do a mini sparge and it dropped to 1.051; adjusting efficiency accordingly
- dropped in first addition hop on side while draining; forgot to use spider
- PH seems roughly on target between 5-6 on strips

Author:

Orgiz

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

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: 11/5/2018 8:09 PM

Notes:

Author:

Doddles

Boil Size: 25.7 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/20/2013 2:26 PM

Notes:

Author:

Professor Zymie

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.144

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/1/2017 3:33 PM

Notes: Keep the 3 jars of LME out until the end of the boil. You will get better hop utilization.

Author:

Bart S

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.5

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: 12/3/2016 3:39 PM

Notes:

Author:

Genus Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.101

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/7/2014 10:41 PM

Notes: Add 2-4oz of Ginger root in Secondary

Author:

MaverickWatson

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/24/2013 3:29 PM

Notes:

Author:

Umoyk

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 2.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/26/2013 3:55 PM

Notes: Ever-changing every-grain-I-have recipe.

Author:

mort

Boil Size: 18 Litres

Boil Time: N/A

Boil Gravity: N/A

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/20/2013 6:24 AM

Notes:

Author:

erkmoy

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 2/5/2013 6:12 PM

Notes: Steep half pound of coffee in 24 ounces of water 24 hours prior to transfer to secondary.

**Have not brewed yet.

Author:

Boil Size: 35 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/28/2018 3:19 PM

Notes: 15ml 80% lactic acid before mash

10ml 80% lactic acid after mash

Kettle soured with L. plantarum

Split batch

5kg sour cherries to half
3kg redcurrant and 1kg gooseberrries to other half

Author:

chriscondon1

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/21/2016 5:53 PM

Notes:

Author:

cha99jab

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/12/2015 7:42 PM

Notes: 14th April 2015 - Mashed at 65oC. Aimed for mash pH of 5.2 (predicted) using:
Lactic Acid (88%): 5.3 mL added to strike water.

23L at 1.035.

pH adjusted to 4.6 after running off to kettle. Bubbled CO2 through the wort to remove oxygen and then wrapped the surface with plastic wrap to avoid oxygen in headspace. Incubated for 10 days between 35-48oC till pH had dropped to 3.3. Added grain 3 times as seemed to stall at pH 4 for quite some time.

24th April 2015 - Boiled, chilled and fermented at 24oC with a brett / sacc starter from 2 bottles of Vieille Ville. 19L at 1.032. Some fermentation of sugars from lactic acid bacteria had reduced preboil gravity to 1.029...

Fri 15th May - Dry hopped with 42g Mosaic

Mon 18th May - Gelatine added to primary and fermentor cold crashed in a fridge set to -1oC.

Tues 19th May - Kegged and pressure set to 1 bar. FG 1.004 so 3.5% ABV.

Tastes great. Nice lactic tang, very drinkable. No apparent Brett character but could be over powered by the acid. No off flavors detected. Ever so slight "grainy" aftertaste that I get in a lot of berliner weisses. Not sure what it is, but at a much lower level than a lot of commercial examples.