Homebrew Beer Recipes | Page 961 | Browse 315,000+ at Brewer's Friend

Author:

edonald774

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 14.6

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/17/2015 11:12 AM

Notes:

Author:

steve'o

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 65

Mash Thickness: 1.25

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: 11/10/2020 9:28 PM

Notes:

Author:

Conanicut Brewing

Boil Size: 32.83 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/9/2019 2:26 PM

Notes:

Author:

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 88

Mash Thickness: 1.45

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/19/2016 9:40 PM

Notes: 2-3 weeks primary @ 52 F
3 weeks seconday @ 32 F

Author:

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 1.114

Efficiency: 54

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/11/2016 3:19 PM

Notes: The cane sugar was dissolved by boiling a smaller part of the wort separately. To be added during fermentation.

Author:

Boil Size: 7.5 Gallons

Boil Time: 15

Boil Gravity: 1.03

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/15/2016 4:48 PM

Notes: Mash as normal. Bring it to a boil, add yeast nutrient and irish moss. Do not add hops. Hops will prevent your beer from souring. Boil for 10 minutes to add the nutrients/moss and to kill any nasties. Cool wort to 100 degrees Fahrenheit. Transfer warm wort to carboy. Follow sanitation procedures very carefully...you don't want nasties in your sour wort.

Add roughly 1 tbsp of 88% lactic acid solution to pre-acidiy wort to a PH between 4.0 and 4.4. After adding Lactic Acid, add 1 Lemon Ginger (taste doesn't matter but this is the most appropriate for a gose) Goodbelly Super Shot (available at Sprouts and some specialty grocers and health stores).

http://goodbelly.com/super-shot/

This has 50 billion units of Lactobacillus Plantarum. Seal the fermenter up with an airlock (waterless is best if you have it since the dropping temp can cause it to suck the liquid back into the fermenter). Use alcohol in a normal 3 piece airlock.

If you have a temp controller and heating pad, tape the probe to the carboy, bubble wrap over top of it to insulate it, and then tape the heat wrap onto the fermenter (making sure not to go over top of the probe/wrap). set your temp controller to 85 or 90 degrees and let it sit for a day and a half to two days. If you do not have a heat wrap/temp controller let it sit in the warmest part of your house and it will free fall to room temp...let it sit for 2 days. After the two days you will want to rehydrate 2 packets of US-05 and pitch them, aerating or shaking is fine. Let ferment at 64 degrees for 2 days and begin to bump up temp by 1 degree each day until you get to 70 degrees or so. Make sure fermentation is finished then let sit on yeast for a couple days to clean up. Typically about 2-3 weeks for fermentation/rest before bottling.

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: corn sugar

Priming Amount: 5 oz.

Creation Date: 3/22/2016 5:40 AM

Notes: sparge with 5 gallons wayer

Author:

hoyasaxa7

Boil Size: 4 Gallons

Boil Time: 90

Boil Gravity: 1.113

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/11/2016 10:56 PM

Notes:

Author:

raiderrob

Boil Size: 6.9 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/27/2015 7:46 PM

Notes: First running 6.83 gallons@ 1.050

Author:

miscon2

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.116

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: 6/19/2014 4:19 AM

Notes: From the Brewer's Best Recipe Sheet:

IBUs: 60 - 65
ABV: 5.75% - 6.25%
OG: 1.061 - 1.065
FG: 1.014 - 1.017
Color: Medium Amber

We use plenty of hops to accent this popular style. From the bittering to the flavoring to the aroma hops, we created the perfect balance for this clean, crisp pale ale.

Author:

Boil Size: 7.73 Gallons

Boil Time: 90

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: 1.5

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: 10/21/2015 2:53 PM

Notes:

Author:

brewfromthecave

Boil Size: 3 Gallons

Boil Time: 1

Boil Gravity: 1.07

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: 8/4/2015 4:38 PM

Notes: http://www.milkthefunk.com/wiki/Gose

- 1-2 days before brewing make a 1 liter starter of 1.040 wort, and add your vial of WLP644. Let it sit at room temperature until use. Also make 1 liter of 1.040 wort, and pour OYL-605 into the starter. Incubate 24-48 hours at room temperature to increase the cell count.
- Mash in at 145°f for 60 minutes; if hops have to be used, make sure to add the hops to the mash.
- Bring the wort to a boil, add salt and coriander, and then turn the heat off.
Chill the wort down to 95°f, and transfer to a CO2 purged carboy or keg. Add the 1 liter of OYL-605 Lactobacillus Blend starter. Allow it to sour for 24 hours. No external heating is required.
- After the souring phase, pitch WLP644 Trois. You can aerate if you feel necessary.
- After 2 weeks a stable gravity should be reached.
- Rack or transfer off as normal to bottles or a keg.

Author:

Joiski

Boil Size: 180 Litres

Boil Time: 60

Boil Gravity: 17.5

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/3/2015 10:13 PM

Notes: Speziell: Nach einmaischen und läutern (vor Hopfenkochen) zuerst 1h einkochen lassen (gleiche Temp. wie nachher Hopfenkochen), damit noch ein bisschen Wasser verloren geht. Dann normal weiter mit Bitterhoopfen einkochen.

Gebraut am 05.08.: 26 Plato
15.08. noch 5,5 Plato

Author:

Stevobrews10000

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 71

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: 7/12/2015 11:49 PM

Notes: A take on The Alchemists Heady Topper with The Yeast Bay yeast from Barleyman.com.au

Author:

haeffnkr

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 81

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 51 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/10/2015 11:00 AM

Notes:

Author:

Ranch Dog

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/11/2015 1:48 PM

Notes:

Author:

jon.a.cooke@gmail.com

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/7/2015 12:27 PM

Notes:

Author:

joedrums

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 1.25

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: 3/2/2015 11:57 PM

Notes:
mash 154 for 60 min, 170 mashout 10 minutes

ORIGIOANL RECIPIE ALL 0.25LBS FOR SPECIALTY MALTS @ northern brewer https://www.northernbrewer.com/documentation/allgrain/AG-NutBrown.pdf

1056 IS OK FOR YEAST

340L chocolate was used 11-4 and English ale yeast
And brown malt not carabrown unknown brand.

12/13 used English 60L crystal Muttons?

Author:

Marc ook

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 78

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/11/2015 6:20 PM

Notes: Yeast & Hops - Own hand luggage import from Brewcraft SF

Author:

brad.briggs@me.com

Boil Size: 52 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 35

Mash Thickness: 2.5

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: 5/25/2016 9:35 PM

Notes: