Homebrew Beer Recipes | Page 981 | Browse 315,000+ at Brewer's Friend

Author:

heim

Boil Size: 43 Litres

Boil Time: 90

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/9/2013 8:36 AM

Notes:

Author:

Holden

Boil Size: 3.8 Gallons

Boil Time: 60

Boil Gravity: 1.04

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: 9/6/2020 4:20 PM

Notes: Note - I kegged after 2 weeks of fermentation. Gravity was still only 1.022 so I added a half pack of US-05 and attached a spunding valve set to 22 PSI. After a month in a warm closest, the OG dropped to 1.007.

Sampled Modelo Especial OG: 1.012

Author:

nununene

Boil Size: 7 Gallons

Boil Time: 75

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 1.45

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 5.1 oz

Creation Date: 7/6/2020 1:26 AM

Notes:

Author:

UnComfortablyNumb

Boil Size: 8.4 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/30/2019 4:47 PM

Notes:

Author:

dilbertbeer

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/30/2019 4:20 AM

Notes:

Author:

Mean Face Brewing

Boil Size: 12.25 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 77

Mash Thickness: 1.35

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: 10/7/2018 8:05 PM

Notes: - Brewed on 11/10/18
- Heated strike water to 164F, doughed in and quickly settled at 153F mash temp
- Expecting mash efficiency of 76% which implies a pre boil gravity of 1.053. Took many samples inside which ranged from 12.7 to 13.1 (but hit 13.1 multiple times).
- Added brewing salts and lactic acid to the strike water prior to doughing-in
- Initial PH was X.X vs. 5.41 expected. PH meter still not calibrated correctly. So assuming expected mash PH was reached.
- Put honey into brew kettle at 130-140 degrees. Expecting honey to add ~4 gravity points so 1.057 then expecting boil to reduce down to 1.074 original gravity. Used 1 pound instead of 1.5 because I thought I was at 1.055 before honey addition instead of 1.053 expected and the 1 pound still added 4 points so 1.059. Turns out was only at 1.053 so prolly added 3 points getting me to 1.056.
- Ginger goes in at 60 minutes during the boil (in hop spider)
- Cinnamon goes in at 60 minutes during the boil (in hop spider)
- Original gravity was 16.2 plato which converts to 1.066. 10.75 gallons was left in the kettle after boil. 10.5 made it into fermenters. Expected the boil off to contribute more points. Something with the numbers when wrong and not sure where. Took multiple readings for OG and it consistently was ~16 plato. **Figured it out. Boil off and gravity point contributions vary depending on wort volumes. I based my assumptions off 5 gallon batches for this 10 gallon batch. Should have targeted a higher pre boil gravity (~1.064 to try and hit 1.074 original gravity).
- Packaged on 11/25. FG was 1.014 at 69F, which converts to 1.015 which implies 75% attenuation (which is what I expected) vs. 69% avg attenuation for the yeast.
- This beer scored a 39.5 and finished second in its category in the Square Kegs Winterbrew 2019 competition.

Author:

bensmithson

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 12.4

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/10/2018 5:01 PM

Notes: Sub 005, other american ale yeast

Author:

Dignified Winston Brewing co.

Boil Size: 7.65 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/25/2018 4:23 PM

Notes:

Author:

DwadeCham

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/2/2017 7:51 PM

Notes:

Author:

sswifty6

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 52.6

Mash Thickness: 1.25

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: 11/18/2015 10:00 PM

Notes:

Author:

bjanat

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.066

Efficiency: 70

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/25/2015 11:37 PM

Notes:

Author:

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 65

Mash Thickness: 1

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: 1/22/2015 5:45 PM

Notes: White Labs WLP002 English Ale, Wyeast 1968 London ESB, or Fermentis Safale S-04

Fermentation and Conditioning
Use 11 grams of properly rehydrated dry yeast, 2 liquid yeast packages, or make an appropriate starter. Ferment at 68° F (20° C). When finished, carbonate the beer to approximately 1.5 to 2 volumes.

Mash at 152° F (67° C).

Author:

Bulldog

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: N/A

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: 1/4/2014 11:50 PM

Notes:

Author:

KyleChepla

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

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: 8/28/2013 10:50 PM

Notes:

Author:

Izzie1701

Boil Size: 24 Litres

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 4

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: 11/24/2015 8:34 PM

Notes:

Author:

zzlay@icloud.com

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 68

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/16/2016 2:10 AM

Notes:

Author:

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

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: 3/13/2015 9:59 PM

Notes:

Author:

Crookedeyeboy

Boil Size: 28.5 Litres

Boil Time: N/A

Boil Gravity: 1.027

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/6/2015 1:53 PM

Notes: Mash Schedule:
*Dough in to start the mash at 52°C
*Leave for 10 minutes
*Remove approximately 30% of the mash and put in a large saucepan
*Add 30g of Styrian Golding hops
*Heat to 60°C and hold for 1-2 minutes
*Bring to a boil and leave for 20 minutes
*Return the boiled decoction to the main mash and stir
*Mash temp should now be 63°C (approx)
*Leave for 45 minutes
*Sparge with near boiling water (95°C)to collect 27lts in the boiler
*Adjust wort pH in the boiler using 80% Lactic Acid, before heating, to a pH of 4.4
*Heat until bubbles appear
*Chill to 20°C
*Pitch yeast and house culture

Extra Cultures Being Added:

*Vicaris - Triple/Geuze
*Odell - 5 Barrel Pale Ale
*Siren Craft Brewery - Gouttière Saison
*Wild Beer - Solera Aged Beer

The idea of brewing this again is due to the fact I won second place with the previous incarnation. I now need to see if I can produce the same or a very similar beer.
The house blend has been added to so I am pretty sure that the profile of the final beer will change even though I am doing everything to do with malt, hops and brewing yeast the same as before.

Wish me luck!

Author:

valtert

Boil Size: 14 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/7/2014 4:05 AM

Notes:

Author:

timmyoinfl

Boil Size: 6 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: N/A

Priming Amount: N/A

Creation Date: 5/1/2019 4:56 AM

Notes: