brewgrer - Homebrewer Profile

https://www.brewtoad.com/recipes/viking-blod

http://homebrewexchange.net/recipe/willamette-wheat-ale

https://www.homebrewersassociation.org/forum/index.php?topic=981.0

http://beersmithrecipes.com/viewrecipe/17560/brulosophers-best-blonde-ale

https://www.homebrewtalk.com/forum/threads/leinenkugals-honey-weiss-recipe-anyone.53170/

https://www.homebrewtalk.com/forum/threads/arnesberg-dark-lager.638715/

https://www.brewtoad.com/recipes/clonedonian-deuchars-ipa

http://www.sakiskiualus.lt/en/beer/corn-lager/

https://www.homebrewtalk.com/forum/threads/by-popular-demand-the-asahi-dry-clone.12143/

http://beersmithrecipes.com/viewrecipe/908/lee-double-diamond-clone

Brewed this on 1st May 2018 Bottled on 19th May - Brewed using fast lager technique

I had a lot of sticky rice and thought was I could do with it. I decided to brew a Saison using the BE-134 yeast. Soak sticky rice for 12 hrs and steam cook for 30minutes with rice 1:2 water ratio. Cool down to 56c or so and mash with malt grains to do a protein rest at 50C for 20-30minutes. Heat water up to 65C do sac rest for 1 Mash out and Vorlauf until clear and then sparge to collect 10 liters of wort. Add Hallertau Blanc as first wort hops then boil for 60 minutes in a pressure ...

http://beersmithrecipes.com/viewrecipe/653/dr-smurtos-golden-ale

credits: http://brewadelaide.com/forum/index.php?topic=1079.0

https://www.homebrewtalk.com/forum/threads/by-popular-demand-the-asahi-dry-clone.12143/

Credits: https://www.brewtoad.com/recipes/asahi-black-clone-11

Credits: https://www.homebrewtalk.com/forum/threads/nut-brown-ag.30187/

Cut sweet potatoes into small cubes. Add 1 gallon tap water and heat to 50C and hold for 30minutes. Drain the cubes and steam with pre-soaked rice and corn grits for 30 minutes until cooked. Chill to 65C and add to previous 1 gallon of potato enzyme water. Mash for 90minutes. Vorlauf until clear. Boil for 60 minutes adding hops as shown below.

Mash at 152°F (67°C) for 45 minutes. Boil for 60 minutes. Ferment at 55°F (12.8°C). credits : https://www.homebrewersassociation.org/homebrew-recipe/johns-world-famous-dark-lager/

1, Add DME to hot water and boil for 5 minutes 2. Chill to 43C 3. Add Lacto and set to ferment for 24 hours to sour 4. After souring, heat it up to 82 and add 1 oz cascades and hold at 82C for 15minutes 5. Chill down to 18C and pitch US-05

https://www.homebrewersassociation.org/forum/index.php?topic=6089.0

https://www.homebrewtalk.com/forum/threads/ag-cream-ale.33242/

https://www.homebrewtalk.com/forum/threads/three-floyds-zombie-dust-clone.303478/

19.97g @Whirlpool/Hopstand for 20 minutes (can be more) is the 1st 19.97g and not at flame out since there's no hopstand choice in the drop down list.

https://beerandbrewing.com/make-your-best-dunkelweizen/

https://beerandbrewing.com/funkwerks-tropic-king-recipe/ Pitch the yeast at 65°F (18°C) and ramp up the temperature to 75°F (24°C) over 48 hours. The brewery says, “Bursting with aromas of passion fruit, mango, and peach, our imperial saison is brewed using New Zealand Rakau hops. Combined with notes of pepper and ginger produced by our house yeast strain, Tropic King has a unique flavor that has gained it a loyal following. Serve at 50°F (10°C) in a tulip glass.” Gordon adds, “We account for ...

Bring 36L water up to 67C (Check grain temp and adjust) Mash temp 65C around that for 70 minutes. Heat mash to 75C for 7 minutes and keep at 75C for 10 minutes. Vorlauf and boil for 60 and follow the hop schedule.

https://beerandbrewing.com/funkwerks-tropic-king-recipe/ Pitch the yeast at 65?F (18C) and ramp up the temperature to 75?F (24C) over 48 hours. The brewery says, “Bursting with aromas of passion fruit, mango, and peach, our imperial saison is brewed using New Zealand Rakau hops. Combined with notes of pepper and ginger produced by our house yeast strain, Tropic King has a unique flavor that has gained it a loyal following. Serve at 50F (10C) in a tulip glass.” Gordon adds, “We account for ...

https://www.homebrewtalk.com/introduction-to-cereal-mash.html

Mash steps:- 61C add acid malt 63C mash for 30 minutes 71C mash for 40 minutes 75C mash for 10 minutes

http://home.brausmith.com/recipe.php?id=50 Brewing Notes Prepare a 5% (250gm Pilsner malt) sour mash 2 days before brew day, and added to the mash. ** Forgot to do a sour mash this time ** Mash Schedule A 2 1/2 decoction is employed. Water is treated with salts to 50ppm Ca. Sodium Bimet added to stop oxidation. Mix in 2.5 L/kg of grain. 1. 0.75kg of crushed grain is heated to 50C. All the flour mixed in (plus more water). Raised to 68C and held for 30 mins. 2. This is added to rest of grain ...

http://home.brausmith.com/recipe.php?id=50

https://www.homebrewtalk.com/forum/threads/slims-graham-cracker-ale-2-0.342443/ Add Vanilla Bean by scraping the insides. Put in fermenter on week 2

http://www.homebrewtalk.com/showthread.php?t=350929&page=2

http://www.homebrewtalk.com/showthread.php?t=303478

Credits http://www.homebrewtalk.com/showthread.php?t=99893&page=2 All non fermentable ingredients to add at last 10 minutes to the boil 2 tbsp of flour stirred in half cup water and poured in end of boil Brew at 76F Should use WLP400/WLP410 If available

https://www.reddit.com/r/Homebrewing/comments/1danz3/a_great_summer_brew_ginger_orange_green_tea_honey/ -Chopped 1/2 cup ginger and froze over night to help release flavors. -Steeped 16 organic green tea ginger tea bags in 1L of water overnight. -Added the "tea", ginger, 1.5lbs of honey, and 1 large orange peel at the end of the boil (last 5 min), then put everything into the fermentor. All solids were removed when beer was racked to secondary. *(An additional 1/2lbs of honey was added into ...

Soak GR 8hours,cook in 2.5 times volume of water.

https://www.experimentalbrew.com/recipes/i-dream-jenny-cream-ale Special Instructions / Notes: Ferment 2 weeks 12.8C to 15.5C When Krausen drops, crash to 40 and then settle overnight and then drop to 0C for 2 weeks. (in the recipe) If bottling, crash to 40F for 24hrs, bottle immediately and carbonate for 2-3 weeks at 18C, then drop to 0C for 2 weeks.

Mash at 65? for 70min. Heat mash after mash is complete, heat up to 75? for 7min and keep at 75? for 10minutes.

2.61 liters 1.89 = 4.5 liters correction

Amber saison Table sugar is actually the 1 a bottle of korean citron syrup.

http://www.homebrewtalk.com/showthread.php?t=124015&page=2 Reduce the ABV and tried to maintain the % grains.

https://beerrecipes.org/Recipe/13847/lauras-summer-ale.html

3.889

http://www.homebrewtalk.com/showthread.php?t=254684

http://www.homebrewtalk.com/showthread.php?t=238831

http://www.homebrewtalk.com/showthread.php?t=439724

http://www.cellardweller.net/index.php/forum/light-hybrid-beer/125-killer-cream-ale

http://www.homebrewtalk.com/introduction-to-cereal-mash.html follow these steps

http://www.homebrewtalk.com/showthread.php?t=42841

https://beerrecipes.org/Recipe/126/granolabrau.html Cook rice, grits, oatmeal and millet together in plenty of water for 3 hours to gelatinize. The result should be a mushy, gummy mess. Mash malt, barley and gelatinized grains in moderately hard water at 150F for 1-1/2 hours. Raise to 168F to deactivate enzymes. Sparge with hot water (168F) to collect 250 degrees of extract (e.g., 6 gallons at S.G. 1.042). Boil 1-1/2 hours, adding all but 1/2 ounce of hops after 1 hour, honey towards end ...

http://www.homebrewtalk.com/showthread.php?t=66503

https://beerrecipes.org/Recipe/5810/czech-dark-larger.html

By Edwort but modified to become a dunkel

http://www.homebrewtalk.com/showthread.php?t=107980 see post no 7

http://www.homebrewtalk.com/showthread.php?t=146651&page=2 see post 15

http://www.homebrewtalk.com/showthread.php?t=64392

http://www.homebrewtalk.com/showthread.php?t=75231&page=3#post788687

http://www.brewersfriend.com/homebrew/recipe/view/270828/seasons-in-singapore-

https://byo.com/bock/item/1964-dunkelweizen-style-profile Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 154 ?F (68 ?C). Hold the mash at 154 ?F (68 ?C) until enzymatic conversion is complete. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 ?F (76 ?C). Sparge slowly with 170 ?F (77 ?C) water, ...

http://www.homebrewtalk.com/showthread.php?t=239188 Recipe Type: All Grain Yeast: WLP001 Yeast Starter: 1liter Batch Size (Gallons): 5.5 Original Gravity: 1.059 Final Gravity: 1.010 IBU: 29 Boiling Time (Minutes): 60 Color: 16 Primary Fermentation (# of Days & Temp): 14 Tasting Notes: malty aroma and BIG malt flavor. Enough hops to just balance it out. Batch Size: 5.00 gal Boil Size: 5.72 gal Estimated OG: 1.059 SG Estimated Color: 15.9 SRM Estimated IBU: 29.0 ...

http://brewery.org/cm3/recs/01_63.html Cook rice, grits, oatmeal and millet together in plenty of water for 3 hours to gelatinize. The result should be a mushy, gummy mess. Mash malt, barley and gelatinized grains in moderately hard water at 150F for 1-1/2 hours. Raise to 168F to deactivate enzymes. Sparge with hot water (168F) to collect 250 degrees of extract (e.g., 6 gallons at S.G. 1.042). Boil 1-1/2 hours, adding all but 1/2 ounce of hops after 1 hour, honey towards end of boil. Chill ...

From http://www.homebrewtalk.com/showthread.php?t=35679 Recipe Type: All Grain Yeast: Wyeast 3068 Weihenstephan Yeast Starter: Yes Batch Size (Gallons): 8liters Original Gravity: 1.052 Final Gravity: 1.009 IBU: 10-13 Boiling Time (Minutes): 45 Color: 3-4 SRM Primary Fermentation (# of Days & Temp): 10 days at 20 degrees celcius Secondary Fermentation (# of Days & Temp): None

http://www.homebrewtalk.com/showthread.php?t=117117 adaptation

http://www.homebrewtalk.com/showthread.php?t=210253

http://www.homebrewtalk.com/showthread.php?t=167880

http://www.homebrewtalk.com/showthread.php?t=26599 Recipe Type: All Grain Yeast: Belgian Wit WP400 Yeast Starter: Yeast Cake From Prior Brew Batch Size (Gallons): 5.25 Original Gravity: 1.057 Final Gravity: 1.008 IBU: 18.9 Boiling Time (Minutes): 60 Color: 4.9 (SRM) Primary Fermentation (# of Days & Temp): 14 Days (65 degrees) Additional Fermentation: One week chilling in keg Secondary Fermentation (# of Days & Temp): 7 Days (65 degrees) Style: Belgian Blond ...

Recipe Type: All Grain Yeast: London ESB and London Ale Yeast Starter: Yes Batch Size (Gallons): 8L Original Gravity: 1.089 Final Gravity: 1.021 IBU: 39.2 Boiling Time (Minutes): 75 Color: 9.5 Primary Fermentation (# of Days & Temp): 14 @ 70 Secondary Fermentation (# of Days & Temp): 7 @ 70 Tasting Notes: Pumpkin Pie, simple as that. Also, the ABV is hidden quite well. Taken From http://www.homebrewtalk.com/showthread.php?t=200122

Mash in w 23 qts H20 at 156F and drop to 142F Rest for 20min at 142F. Raise to 158F, rest for 25min. before draining 1gallon of mash, then decocting the remainder of the mash for 30min. Cool the mash to 165F, then add the gallon removed earlier. Mix well & let set 10min. before sparging. A total of 7.5 gallon were collected for fermentation, which was conducted for 14 days at 50F prior to 30 days of lagering. Doubravka Dunkel's namesake comes from Notherneastern suburb of Plzen.

Testing

-Heat 2L of water to 65-75C and remove from heat. -add 40g of the Chocolate Malt steep until wort reaches 35C, then add 17g of roasted barley. -Steep for 30 minutes then strain -Boil the wort and add half of the hops. Continue slow boil for 20 minutes and remove from heat. -Add remainder of the hops and then steep for 20 minutes. -Strain into fermenter. -Add the dry wheat malt extract (add slowly and mix as you go) and the can of 0.6kg TC Bavarian wheat Extract. -Top up to batch size. -Pitch ...

25m protein rest at 52C, a 30m rest at 60C, and a 60m rest at 66C