Homebrew Beer Recipes | Page 912 | Browse 320,000+ at Brewer's Friend

Author:

Andy142

Boil Size: 21.38 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: co2

Priming Amount: 14.98 psi

Creation Date: 6/21/2019 12:34 PM

Notes: Additives Note:
1. 2 oz. of peanut butter extract to 5 gallons @ kegging $2.00
2. 3 oz. of vanilla extract to 5 Gallons @kegging $2.00

Author:

SchuBrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 17.2

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/4/2018 6:29 PM

Notes:

Author:

Squelchingfiremonkey

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 78

Mash Thickness: 2.81

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 48 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/10/2015 11:02 PM

Notes:

Author:

Stvervaag

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.06

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: N/A

Creation Date: 2/3/2019 9:02 PM

Notes:

Author:

VT_jlee

Boil Size: 6.75 Gallons

Boil Time: 30

Boil Gravity: 1.055

Efficiency: 95

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 95 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/31/2018 12:10 AM

Notes: Water treatment: 3g gypsum, 3g CaCl2, 2mL lactic acid

TOTAL WATER NEEDED 7.28 Gallons
STRIKE WATER TEMP 158 Fahrenheit
TOTAL MASH VOLUME 8.12 Gallons
PREBOIL WORT 6.75 Gallons
POSTBOIL WORT 6.00 Gallons
INTO FERMENTER 6.00 Gallons

Author:

MarkS

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.25

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: 2/26/2018 12:37 AM

Notes:

Author:

Ornelas

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 68

Mash Thickness: 3

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: 8/9/2017 2:50 PM

Notes: CaSo4 ------MgSO4-------CaCl
0,15 _________1,3_________6,0
0,15 _________1,3_________6,0

Author:

Yooper

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

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: 4/13/2017 1:03 PM

Notes: 1/2 batch with Wyeast 1272
1/2 batch with WLP001

Author:

UNCLEKNOBBY

Boil Size: 33 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 72

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/20/2015 9:45 AM

Notes:

Author:

zbeeblebroxxx

Boil Size: 25.2 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: 2.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/19/2015 12:51 PM

Notes: Strike temperature: 71,6 C
--> Mash liquor volume: 18,5 L (target 65 C)

Author:

sindrepb

Boil Size: 14 Litres

Boil Time: 45

Boil Gravity: N/A

Efficiency: 40

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Sugar

Priming Amount: 120g

Creation Date: 3/19/2012 7:27 PM

Notes: Mesk på 66 i 4 L vann i liten gryte, strike: 75

Author:

ryeguy88

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/8/2015 4:09 PM

Notes:

Author:

Boil Size: 7.4 Gallons

Boil Time: 60

Boil Gravity: 9.6

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Force

Priming Amount: N/A

Creation Date: 6/19/2015 8:18 PM

Notes:

Author:

M. Joskey

Boil Size: 28.7 Litres

Boil Time: 65

Boil Gravity: 1.029

Efficiency: 65

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 27 ° C

Priming Method: Brown sugar

Priming Amount: 121 g

Creation Date: 4/21/2015 3:19 AM

Notes: 1. Rast 40 °C 20 min 10.2 ℓ a 43 °C
2. Rast 47 °C 20 min + 1.70 ℓ a 95 °C
3. Rast 66 °C 50 min + 7.8 ℓ a 95 °C

Fuera y

30 min Sparge 76 °C 9.0 ℓ

Levadura (9 g/15 ℓ) disuelta en 100 ml de agua a 30 grados, reposar 15 minutos, revolver y dejar 5 minutos más en reposo.

4 días fermentacón primaria
Re racking con sifón
7 días fermentación secundaria
azúcar 2.4 g cada 355 ml hervido diluido
21 días fermentación en botella.

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.

Author:

bdubs84

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.114

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: 1/20/2015 1:49 AM

Notes:

Author:

Battle Stations

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.105

Efficiency: 80

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: 12/27/2014 5:45 PM

Notes: Gruit addition of .7 oz (25% each of lavender, juniper, and vermouth; 15% majoram; 5% each of bay leaf and rosemary.

Couldn't find vermouth leaf so it was left out.

OG:1.068
FG:1.022
ABV:5.7%
brewhaus efficiency:

Author:

apassos

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 70

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: 5/25/2014 4:39 AM

Notes:

Author:

richardneilbelcher

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/20/2014 12:26 PM

Notes: Quick turn around ale - aiming for 14 days. 6 day room temp ferment, 1 day at higher temps to encourage fermentation finish, 1 day cold crash, 5 day bottle condition, 1 day force carb in fridge.

Dry hop after 3 days until cold crash.

Shake bucket when airlock stops bubbling gently, consider yeast choice for clean/quick fermentation time. (safale 04 2-3 days turnaround sometims and clears well but can take time to clean itself up, s-05 cleaner but takes a bit longer and clears longer

Make a yeast started day before brewing

beerandwinejournal.com/quickly-maturing-ale/

http://www.homebrewtalk.com/f39/easy-partial-mash-brewing-pics-75231/

http://beersmith.com/blog/2010/01/04/diastatic-power-and-mashing-your-beer/