Homebrew Beer Recipes | Page 910 | Browse 310,000+ at Brewer's Friend

Author:

Bakke Brygg

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 74

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: Sukkerlake

Priming Amount: 8,5 g sukker/L

Creation Date: 12/18/2014 11:28 AM

Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 15,3 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

Mesking på 64 grader i 90 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Sukker tilsettes de siste 15 min. av kok.

Kjøl ned til 17 grader før pitching av gjær.

Start gjæring på 18 grader og la stige gradvis til 22 grader ila. 4 dager. Hold på 22 grader til FG er stabil. Senk deretter til 20 grader før tapping. Totalt 14-21 dager gjæring.

Gjæralternativer: WLP500, WLP550, WLP570, Safbrew BE-256

Med denne mengden primingsukker vil alkoholkonsentrasjonen i ølet øke med ca. 0,4% etter karbonering.

Author:

Pomalo

Boil Size: 18 Litres

Boil Time: 90

Boil Gravity: 1.067

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/2/2015 8:59 AM

Notes:

Author:

Smedster

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/25/2015 5:36 PM

Notes: Used RVA HopTopper Yeast. Its Heady Toppers Conan strain

The warrior hop in the list was actually 10mL of HopShot to equal 100 IBU

Author:

DB Brewing

Boil Size: 7.5 Gallons

Boil Time: 70

Boil Gravity: 1.049

Efficiency: 82

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 76 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/16/2015 1:14 AM

Notes: OG 1.068

Author:

bhive01

Boil Size: 7.15 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 80

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 80 ° F

Priming Method: co2

Priming Amount: 35.48 psi

Creation Date: 7/3/2021 12:54 PM

Notes:

Author:

Happenstance Brewing Company

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/29/2016 8:47 PM

Notes: "Problem"

Mash at 153F for 60 min
Add 0 min boil hops and let stand for 45 minutes.
Drop the temp Pitch and Ferment at 67F for 7 days. First dry hop gets added when fermentation begins to slow.
Cold Crash to 37F for 2 days, transfer to secondary and bring back to room temp and dry hop for 3 days, shaking hops into solution every 12 hours or so. Condition and serve at 44F and 9psi.

Author:

bira delisi

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/28/2016 10:25 AM

Notes:

Author:

MarkusP

Boil Size: 23 Litres

Boil Time: N/A

Boil Gravity: 1.062

Efficiency: N/A

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/18/2019 7:55 PM

Notes: The liquid malt extract - Amber is actually the beer kit from Mangrove Jacks. It is a hopped extract.
The Kit requires either 1.2 kg LME or 1 kg dextrose.
LHBS recommended the Black Rock LME, 1.7 kg.

Author:

Juan Ivan

Boil Size: 61.88 Litres

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 65

Mash Thickness: 3.13

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 277.7 g

Creation Date: 3/17/2022 12:18 AM

Notes:

Author:

Diamond-Geezer

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/28/2014 6:36 AM

Notes: Rehydrate yeast for 30 mins. Oxygenate wort for 30mins. Ferment at 18.5c. Dry hop close to end of fermentetion. Chill at 2c for 4 days then rack to keg. Carb to 2.2 to 2.5.

Key here is to get the mash PH down to between 5.2 to 5.4.
Mash for 75mins@ 67c, mash out 76c 10mins, sparge 10 mins, boil 90mins.
Enjoy

Author:

Munjo69

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 80

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: 3/9/2022 7:47 AM

Notes:

Author:

gary Hunt

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/18/2021 4:29 PM

Notes:

Author:

VTHomebrewer

Boil Size: 0.5 Gallons

Boil Time: 60

Boil Gravity: 1.214

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/25/2019 8:36 PM

Notes: 1x Classic American Light (11 IBU),
2x BrewMax LME - Golden,
2x tsp Sea Salt,
1x Tbsp cracked Coriander,

1oz lime juice on day 3,
1oz lime juice on day 7,
1oz lime zest/vodka on day 10,
2x tsp lactic acid on day 13,

Author:

parker-hatchett

Boil Size: 6.35 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 60

Mash Thickness: 1.5

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: 2/9/2018 6:30 AM

Notes: BATCH 96

Brewed 2/21/15
Secondary
Kegged

Mashed at 153 for 60 min.

Boiled for 60 min. Yield primary 5 gal.

OG = 1.064

Author:

Cain Piper

Boil Size: 26.8 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/21/2017 12:07 AM

Notes:

Author:

japa2121

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 52

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/25/2016 11:51 PM

Notes:

Author:

Chen

Boil Size: 5.5 Litres

Boil Time: 60

Boil Gravity: 1.088

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/10/2016 8:18 PM

Notes:

Author:

Fabio Alves

Boil Size: 35 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: 7

Creation Date: 11/24/2015 6:36 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.