Homebrew Beer Recipes | Page 923 | Browse 320,000+ at Brewer's Friend

Author:

Brook Harris

Boil Size: 19.7368 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

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: 6/1/2014 5:16 AM

Notes: This is a variation on the Mt. Choco with influences from one of the great Midwest stouts: Founder's Breakfast Stout. Cacao nibs add more chocolatey flavor without overdoing it on the malt bill. This should make this beer inherently more drinkable and help it age gracefully. No lactose. No 12oz Chocolate.

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:

Mattphelan4

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.076

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/23/2015 3:56 PM

Notes:

Author:

Ranch Dog

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/2/2015 2:38 PM

Notes:

Author:

Meatwad

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 78

Mash Thickness: 2.88

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/29/2018 10:37 PM

Notes: Chop frozen blueberries in food processor and add to primary after fermentation has slowed.

Author:

rgardenhire2@gmail.com

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 65

Mash Thickness: 1.25

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: 3/23/2017 6:37 AM

Notes:

Author:

Pivarski Klub Bulevar

Boil Size: 75 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/20/2015 10:20 AM

Notes:

Author:

codenbrew

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.22

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/22/2017 2:07 AM

Notes:

Author:

Dan Keeler

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.066

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/1/2015 4:26 AM

Notes: Used S04 yeast as an alternative to the WLP002.

Dry hops should be added after the 10 days of fermentation next time.

Author:

frankzeye

Boil Size: 1.5 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: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/5/2016 11:09 PM

Notes:

Author:

Boil Size: 34 Litres

Boil Time: 90

Boil Gravity: 1.029

Efficiency: 57

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 13 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/12/2015 6:15 PM

Notes:

Author:

the yeast within

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.038

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: 6/21/2022 2:19 PM

Notes: Recipe adaptet from KC Helles:

YEAST
White Labs WLP835 German X Lager

DIRECTIONS
Mill the grains and follow these steps for a decoction mash: Mash in at 144°F (62°C) and hold 20 minutes; raise the temperature to 149°F (65°C) and hold 20 minutes; raise the temperature to 162°F (72°C) and hold 20 minutes; remove one-third of the mash and boil it for 15 minutes (or remove two-thirds and boil the remaining one-third, depending on what works best for your system); return the boiled portion to the main mash, which should bring the temperature to about 171°F (77°C).

Vorlauf until runnings are clear, then run off into kettle. Sparge the grains and top up as necessary to obtain 6.8 gallons (25.7 liters) of wort—or more, depending on your evaporation rate. Boil for 90 minutes, following the hops schedule. After the boil, chill the wort to 46°F (8°C), aerate, and pitch the yeast. Ferment at 50°F (10°C). When the gravity has dropped to about 1.018 (4.5°P), increase the temperature to 54°F (12°C). When beer has fermented completely, decrease the temperature by about 4°F (2°C) per day until you reach 39°F (4°C). Hold there for 4 days, then decrease the temperature to 32°F (0°C) and lager for at least 3 weeks—preferably longer.

BREWER’S NOTES
Use German malt varieties, or this beer will not taste right. Our supplier is IREKS, based in Kulmbach, Bavaria. Our house yeast is from Klosterbrauerei Andechs in Bavaria (and WLP835 may be from the same source). We pitch 22–24 million cells per milliliter.

Author:

OVBrewer

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.027

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/31/2017 10:42 AM

Notes: Mash temperature: 65°
Kettle volume: 30L
FV Yield: ~20L

Once boil was complete, flame out hops were added, and left for a 10 minute aroma steep (to chill wort to 85°,) yerba mate was added to a filter and steeped for five minutes. Once the steep was complete, mate was removed and chilling commenced immediately.

Author:

Water'n'Wine Truro

Boil Size: 7.4 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/26/2016 9:38 PM

Notes: It is important to keep the fermentation temperature below 70°F if possible to avoid estery off-flavours.

Amber ales typically require a few months of conditioning time before reaching their full potential.

Author:

trudelphic

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

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: 3/18/2013 2:59 AM

Notes:

Author:

monkeyhaiku

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/27/2015 9:04 PM

Notes:

Author:

mtrider420

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/20/2015 1:17 AM

Notes:

Author:

BHancock

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 30

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/9/2015 11:34 PM

Notes:

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:

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/