Homebrew Beer Recipes | Page 994 | Browse 310,000+ at Brewer's Friend

Author:

jaidyns1dad

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.11

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: Fructose

Priming Amount: 5 oz.

Creation Date: 3/20/2014 3:21 AM

Notes: Attempting a continual dry hop addition schedule for 5 days leading up to bottling. Starting with highest AA scaling down to lowest AA.

Priming as follows - 5 oz. fructose, boil in 1 cup of water for 7 minutes, allow to cool, add to bucket and rack on top for even mixture and even carbonation distribution in bottles.

Author:

umakemyheadhurt

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 65

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: 4/7/2019 1:42 PM

Notes:

Author:

Butter14

Boil Size: 6.72 Gallons

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 63

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/7/2018 2:27 PM

Notes: Whirlpool @ 170F

Author:

Jan Erik Johansen

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.08

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/31/2017 11:54 AM

Notes:

Author:

Potomaniac

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/13/2016 12:36 AM

Notes:

Author:

ChefChris777

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.166

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: 4/1/2016 12:48 AM

Notes:

Author:

Boil Size: 1270 Litres

Boil Time: 120

Boil Gravity: 19.2

Efficiency: 75

Mash Thickness: 30

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/31/2016 6:34 PM

Notes: po wybiciu mamy 1300l brzeczki 19blg ktora dolewamy do 1000l wody zmrożonej w tabku.
Mozna dolać na raty tak aby zadać drozdze wczesniej. a resztę po starcie i jednoczesnym chłodzeniu.
Po rozcienczeniu ibu wyjdzie jakies 22-23ibu

Author:

Boil Size: 8.1 Gallons

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 73

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: 2/14/2016 5:24 PM

Notes: Heat 5.6 gal to 163 for Sacch Rest at 148 (60 min.)
Drain to kettle
Heat 4.9 gal to 172 for sparge at 168 (15 min.)
Batch sparge

Pre-boil volume of 8.1 gal
Pre-boil gravity of 1.049

2L Starter
Ferment at 68 F

Author:

illew6@hotmail.com

Boil Size: 14 Litres

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/14/2016 2:14 PM

Notes: Mango kokad och kyld.
Mango tillsatt 3 dagar före torrhumling. Totalt 10 dagar.

Author:

Vestsio Køståms

Boil Size: 34 Litres

Boil Time: 90

Boil Gravity: 1.075

Efficiency: 60

Mash Thickness: 3

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: 6/11/2015 6:43 PM

Notes: IBU - 100, take out some FWH hops.

Aternative yeast, Nottingham Dry.

Author:

GarageBrew

Boil Size: 5.2 Gallons

Boil Time: 60

Boil Gravity: 1.05

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: 5/6/2015 2:42 PM

Notes: OG 1.059
FG 1.011

Pre-carb tastes bitter without the burst of aroma/flavor that Bent Hop gives. Body is golden and delicious.

May dry hop...will be noted if it happens.

Ended too dry for hop levels. Maybe try a yeast that doesn't attenuate as well, or mash higher.

Author:

raysolvang@hotmail.com

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 72

Mash Thickness: 3

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: 10/19/2014 8:04 PM

Notes:

Author:

mosuavea

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.35

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/31/2013 4:36 PM

Notes:

Author:

Tollie Mitchell

Boil Size: 1.7 Gallons

Boil Time: 45

Boil Gravity: 1.037

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: 1/3/2016 8:57 PM

Notes: I have not brewed this yet. Muntons, 04 or 05? Hmmmm.
Not sure if I'll need the C60 since there is some in amber extract.

Author:

SuperCoolGuyBrewing

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 75

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: 5/29/2015 10:54 AM

Notes: For dry hopping, once yeast is done cold crash for 2 - 3 days then let rise back to room temp and dry hop for 4 more days.
SKIP IRISH MOSS
***read up on 3944 belgian wit***Ferm temp?
|
---> Chill yeast to 68 then let yeast ramp to 72/73F till completion.
-run liquid off ball lock for PH test
***rebrew***
- consider more bitterness, but no aroma.
- corriander seems right, but the orange deterriorated quickly, not sure to use more or less.
Also, it appears as if the beer has a slightly soapy off flavor, so fermentation had some issues it seems. Yeast profile is nice so keep that, just reduce temp slightly?
- perhaps get it off the yeast sooner, like 1 week in primary 1 week condition then bottle, to keep some of the funky yeast stuff. also it is slightly tart, perhaps too tart for the style which is likely from the acid malt, so drop that.
adjust IBU slightly, move 5 min addy to 10, also needs more umpf, something to give it a bit of "oh that's nice" character, malt related probably?

Author:

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.035

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: 5/26/2015 5:51 PM

Notes:

Author:

Bklyn

Boil Size: 2 Gallons

Boil Time: N/A

Boil Gravity: 1.044

Efficiency: 100

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/30/2016 2:51 PM

Notes: Crush 1 campden tab and add to fresh cider. Let sit for 2 days to kill wild yeast. Pitch approximately 5g of US-04 and apply airlock. Primary for ?

Author:

James Hugard

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/6/2017 3:51 AM

Notes:

Author:

Jeff Jennings

Boil Size: 4.58 Gallons

Boil Time: 75

Boil Gravity: 1.027

Efficiency: 68

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: 3/31/2019 6:45 PM

Notes:

Author:

Back of the Passage Brewery

Boil Size: 28.5 Litres

Boil Time: 30

Boil Gravity: 1.034

Efficiency: 57

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18.5 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/15/2019 10:24 AM

Notes: Batch #1 - (Eff.: 57%, Att.: 72%, ABV: 4.5%)
21/11/19 - Mashed Thursday afternoon, for Saturday afternoon boil
- 13 ml of Lactic acid added to bring pH down to pH 4.7 then added 2/3 of a little tub of yogurt and left in heat wrap without temp control.
23/11/19 - pH 3.79 after 44 hrs, tastes mildly sour with slight funk aroma, could be a bit more sour next time, boiled for 30.
30/11/19 - Dry hopped, SG: 1012.
3/12/19 - Added 1.5kg frozen mango
8/12/19 - Kegged and carbed
15/12/19 - Lots of lemon and lime citrus flavours, could do with a bit more gas, not a heap of mango up front but subtle hint in the middle.