Homebrew Beer Recipes | Page 4 | Browse 295,000+ at Brewer's Friend

Author:

James Kew

Boil Size: 1.5 Gallons

Boil Time: N/A

Boil Gravity: 1.098

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: 9/6/2016 5:30 AM

Notes:

Author:

shlap007

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/19/2020 3:53 AM

Notes:

Author:

NelsonBrewer

Boil Size: 4 Litres

Boil Time: 60

Boil Gravity: 1.096

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: 7/15/2018 3:38 AM

Notes: Mangrove Jack's Apple Cider
- As per instructions
- Concentrate added to fermenter
- 4L boiling water from pot added to juice concentrate and mixed with sterile brewing spoon, add 1kg dextrose and mix until dissolved
- Topped up to 22L (recipe says 23) with cold water from tap - didn't want to overfill the keg
Temp 19.0oC, pitched packet of dry yeast - MO2
- sterilise packet and scissors
Didn't add sweetener
Temp in fridge set to 22oC (probe on outside of bucket)

Pitch: 19.0oC with DRY yeast at 1835hrs on 14.7.18
OG: 1.046, 11.6 Brix

Next time:
- rehydrate yeast in pre-boiled water prior

Author:

CenterStar

Boil Size: 3 Gallons

Boil Time: N/A

Boil Gravity: 1.109

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: Keg Carbonation

Priming Amount: 10 psi @ 38°F

Creation Date: 6/12/2018 2:32 AM

Notes: 1. ACQUIRE JUICE
Ensure that the juice doesn’t have preservatives; sorbate, sorbitol, sulfite, things of that sort. Ascorbic acid / vitamin C is just fine.

2. TEST AND ADDITIONS
If the juice is cloudy, add pectic enzyme at the rate of 1/2 tsp per gallon.

Add yeast nutrient. Wyeast Wine or Beer Nutrient, or generic Yeast Nutrient. Roughly 1/4 tsp per gallon is a good starting point. Be prepared to add more once fermentation is well under way.

Check the gravity with a hydrometer or refractometer. Record the result. This number will help determine the alcohol by volume of the cider, as well as act as a window into the fermentation process.

--OPTIONAL: Chaptalize (add sugar). If you’d like a stronger cider, add a simple sugar at this time. The sugar will ferment out entirely, increasing alcohol content, thinning the body, and amplifying acidity. Partially refined and darker sugars are more prone to affect the flavor. One pound of sugar in five gallons will add approximately one percent alcohol by volume. Belgian candi sugars, honeys, or plain corn sugar all work well and have unique effects.

3. ADD YEAST
--“Cider” yeast works well and is available in liquid form from White Labs and Wyeast. The Wyeast strain tends to be cleaner and quicker, while the White Labs strain is a little slower and tends to preserve the character of the apples better. This recipe utilized Fermentis Safcider.

4. FERMENTATION
--Allow the cider to ferment to dryness.
--If the fermentation seems sluggish, smells like rotten eggs or burning matches; add yeast nutrient, 1/4 tsp at a time, up to 1 tbsp per 12 hours. Use caution when adding nutrient, as the trapped CO2 in the cider can react with the added powder, causing an overflow of liquid.
--When the gravity is reliably stable, usually around 0.996-1.010, the cider is almost ready to be racked. Allow it to sit on the yeast sediment for a little longer - at least one day, up to three weeks or so, to help clean up any off-flavors that were produced during fermentation.

5. CONDITIONING / SECONDARY FERMENTATION
--Rack the cider into a sanitized carboy or similar vessel that will accommodate the volume with no or minimal head space. At this point, the process is largely dependent upon taste. As the cider ages, the flavors will mellow and come into condition, the yeast and other sediment will slowly settle out, and everything will generally improve.

Before racking to secondary carboy, Wine Tannin and Calcium Carbonate can be added to improve flavor.

If samples taste more sour or tart than expected, Calcium Carbonate can be added at 1/4 tsp per gallon. In first batch, PH measured 3.9 and Calcium Carbonate was utilized.

If samples taste lack body, wine tannin can be added at 1/4 tsp per gallon. In first batch, Wine Tannin was utilized.

6. FINING
--If the cider is still cloudy and you prefer it to be clear, use a wine fining agent, such as Super-Kleer or Sparkolloid, to help it clarify. Follow the directions provided by the manufacturer.

Cold Mix Fining Agent. Positively charged fining agent for beer and wine. Noted for working where other fining agents have failed. Also provides a compact sediment bed, pressing down other fining agents and increasing yield. Used as a coating medium for filter pads, to decrease porosity.

To use, stir 1/2 tsp. per gallon into one quart of briskly boiling water. Boil for three minutes, stirring well to completely dissolve. Use 1/2 cup of the prepared solution for every gallon of wine. Stir thoroughly into wine, leave for 2 weeks, and then rack off sediment.

7. STOP FERMENTATION
If keg carbonating, stopping the fermentation can be complete by adding 1/2 TSP/Gallon fo Potassium Sorbate.

8. KEG CARBONATION & BACK SWEETENING
Upon transfering the Cider from the Secondary to the Keg, if the Cider is dryer than desired, it can be back sweetened with Apple Concentrate, Sugars, or Honey.
Carbonate the Cider to desired level. Many carbonation calculators are available online to determine the appropriate PSI setting for CO2 regulator based on storage temperature and desired level of carbonation.

Author:

OwainWeale

Boil Size: 4 Gallons

Boil Time: 30

Boil Gravity: 1.029

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/20/2018 2:54 PM

Notes: http://thebardhouse.net/index.php/2018/05/28/blueberry-basil-bragawd/

Author:

Bradleyarthurwhite

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 75 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/18/2018 12:19 PM

Notes: -Boil fermentables and chill to 90 degrees

-Inoculate with lacto. and ferment for 3 days around 90-100 degrees

-Bring wort to 170 degrees for 15 minutes

-Chill to 68-100 degrees and inoculate with sach.

-Ferment for 3 days then add puree (and/or sugar free pineapple juice)

-After 1 day, add dry hops

Author:

Longfellow Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.153

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: 12/3/2017 6:47 PM

Notes:

Author:

supercow

Boil Size: 1 Gallons

Boil Time: N/A

Boil Gravity: 1.131

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: 10/25/2017 1:32 PM

Notes:

Author:

FatsSchindee

Boil Size: 0.8 Gallons

Boil Time: N/A

Boil Gravity: 1.105

Efficiency: N/A

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: Corn sugar

Priming Amount: N/A

Creation Date: 7/25/2017 11:54 PM

Notes: Use 1/8 tsp nutrient addition on day one, then 3,4,5.

Author:

BillsNewAccount

Boil Size: 1 Gallons

Boil Time: N/A

Boil Gravity: 1.336

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/27/2017 2:56 AM

Notes: made 2nd mead 1/26/17

transferred on 3/16/17
gravity still much higher than anticipated at 1.05 added more nutrient... fermentation continues slowly

8/15/17
added 3lb of sour apples harvested from local disc golf course and 2 oz hungarian oak cubes

Author:

Mark Leyden

Boil Size: 5.02 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 3/11/2011 1:10 AM

Notes:

Author:

Dark_Loki

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.276

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/8/2016 8:15 AM

Notes:

Author:

Kev

Boil Size: 4.75 Gallons

Boil Time: N/A

Boil Gravity: 1.164

Efficiency: N/A

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: 7/31/2016 1:22 AM

Notes: 1 lb Gesho twigs/stems for bugs/yeast. At 1 month, add 1/2 lb Gesho leaves for flavor.

Author:

The Cellar Project

Boil Size: 6 Gallons

Boil Time: N/A

Boil Gravity: 1.048

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 55 ° F

Priming Method: co2

Priming Amount: 14.44 psi

Creation Date: 5/22/2016 9:21 PM

Notes: This is a very simple cider with few additives to let the apple flavor shine through. With proper aging, it produces a dry, fruity cider.

- Add 1g/L Malic acid to lower pH by .1 as needed to reach 3.7 pH.
- Check pH and add potassium metabisulfite as needed for a partial kill (for more information see chart: www.cider.org.uk/sulphite.html).
- Stock solution SO2: dissolve 3 grams of potassium metabisulphite in 30 ml (also grams) of water which corresponds to 50 ppm of SO2 for a six gallon batch
- Wait 24 to 48 hours before adding pectic enzyme and pitching rehydrated yeast.

- Primary fermentation: 4-6 weeks @ 55°

- Add 5 crushed campden tablets dissolved in a bit of cider to carboy /keg before transferring for secondary/conditioning.
- Secondary: 8 weeks or until clear @ 60°- 65° (cellar temps)

- Keg condition: 6 months @ 60°- 65° (cellar temps) in pressurized keg

Author:

wingin' it

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.038

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: 5/8/2016 7:27 PM

Notes:

Author:

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.264

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: 12/13/2015 8:08 PM

Notes:

Author:

matt3424

Boil Size: 1 Gallons

Boil Time: N/A

Boil Gravity: 1.057

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/28/2015 1:27 PM

Notes: After Primary (& Secondary, if used) fermentation, backsweeten mead with 0.15lb (2.4oz)of honey to hit target final gravity of 1.020. If bottling, then you will still need to add the proper amount of priming sugar in addition to the honey.

Author:

Nikki

Boil Size: 5 Gallons

Boil Time: 5

Boil Gravity: 1.123

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/6/2015 8:12 PM

Notes: Brew Day August 6.
Lalvin 71B two packs
1.25 gallon local orange blossom honey
Well water
Pitch at 60F
Aerate with O2 for 20 seconds. Added 1/2 nutrient in one cup water
staggered nutrient every other day to complete additions.
fermenting at 62F
August 21- airlock still showing activity ~ 3 bubbles per minute

Sept 20 SG = 1.022. No airlock activity. Taste is still very sweet. strong alcohol notes. Needs more time. After opening bucket, flooded it with CO2 prior to reclosure

Oct 11. SG = 1.020 transfered ~ 2 g to cabroy containing 3 # raspberry puree

remainder transfered to secondary. Still too sweet.

1/7/17 The raspberry batch SG dropped to 1.010 but still tasted too sweet (other wise good!)

The main batch was about 1.018 and too sweet. (otherwise good) Made a 100 mL slurry of champagne yeast and added ca65 mL to the big batch and 35 mL to the raspberry batch.

2/24/17 tested the raspberry mead: SG = 1.004 Tastes good! Bottle time! CAP label M2

4/1/17 The main batch is stuck at 1.018. Taste is good. Bottled. 13.7% ABV cap label is M1

Author:

Delvan

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.224

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/22/2015 8:05 AM

Notes: Note that Brewer's Friend does not allow you to specify a custom attenuation per fermentable: The expected FG is actually 1.017 as the honey will ferment out completely.