Homebrew Beer Recipes | Page 1736 | Browse 310,000+ at Brewer's Friend

Author:

dankbrewing@gmail.com

Boil Size: 9 Gallons

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/9/2017 4:51 AM

Notes:

Author:

Black Hops

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 17.2

Efficiency: 82

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/17/2023 4:09 AM

Notes:

Author:

DJC

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.273

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: dme

Priming Amount: 8.2 oz

Creation Date: 2/24/2022 6:23 PM

Notes:

Author:

stoyan ninov

Boil Size: 70 Litres

Boil Time: 60

Boil Gravity: 22.1

Efficiency: 80

Mash Thickness: 2.3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/3/2020 12:23 PM

Notes:

Author:

Laegrim

Boil Size: 4.7 Gallons

Boil Time: N/A

Boil Gravity: 1.053

Efficiency: 90

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 59 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/12/2020 12:50 AM

Notes: Simple plan for simple stuff:

- Pitch one packet of S-04 into 4 gal of Kirkland brand apple juice @~59f. Keep temperature stable.
- Just after lag phase has ended, mix 1.5-2g Fermaid O into some apple juice, and add with enough juice to top up to 4.7 gal total. This should be on the lower end of the nutrient schedule, hopefully just enough to ward off diacetyl and sulphur.
- Wait until >50% attenuated, and start ramping the temperature a couple of degrees a day to ~68.
- With a couple of points left to go until FG, ~1.007ish, add the dry hops.
- Let dry hop for 4-7 days, cold crashing at FG.
- Rack to serving keg after 24-48 hours at cold crash temperatures.
- Let condition in the fridge, hopefully drink young.

------------------------------------------------------

10/16/20:

Racked after cold crash w/ 7 days hop contact (5 @ 67f, 2 during cold crash) to serving keg. Next time I'll use a hop bag rather than letting them float freely - even after the cold crash there was enough in suspension to clog the floating dip tube, so I had to open everything up and siphon-pump transfer. Not ideal, hopefully oxidization doesn't become a problem.

Manual hydrometer readings verified that this ended up right around 1.002, and a taste of the pre-carb sample was pretty good. There's no detectable sulfur taste, no other significant fermentation off flavors, and mild apple flavor (about as much as is reasonable considering I'm not back-sweetening), though the hops are a little grassy and dank.

Next time I'll probably switch up the hops to something fruity and tropical, and limit the contact time a little more (maybe 3 days at room temp before cold crashing?)

Plan is to burst carb @30psi for ~24 hours, then turn it down to ~12psi and shamelessly drink under-carbed cider till it's ready.

------------------------------------------------------

10/20/20:

After a little more thought I turned the pressure down to 14psi rather than 12, to give it a little more mouthfeel from increased carbonation and help the hop aromatics. It's been a few days since then, and the general consensus is that this turned out really well!

In line with my initial impressions, there aren't any fermentation off flavors I can pick out, but, with carbonation, the S-04 has left pleasant but subtle notes I'd normally associate with ale. The finished cider is crystal clear, very dry without being astringent or harsh, and has a crisp, tart, finish. Apple notes are distinguishable on the finish, but meld with the hop flavors well enough you have to pay attention. While the hop flavors started out worryingly grassy and dank, that quickly faded into the sort of smooth herbal spice I'd expect from Tettnanger and Willamette.

It's really a shame I didn't brew this at the start of summer, rather than at the start of fall, but that can be fixed next year!

Author:

cedenburn

Boil Size: 6.5 Gallons

Boil Time: 75

Boil Gravity: 1.072

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: co2

Priming Amount: 7.69 psi

Creation Date: 11/27/2019 11:34 PM

Notes:

Author:

UnderBedBrew

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.078

Efficiency: 65

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/11/2019 7:54 PM

Notes: Soak Oak cubes with Vanilla beans and Bourbon for at least 1 month.

Primary for 3-4 weeks
Secondary on oak 2-3 weeks
Transfer off oak and Bulk age 4-6 months

Author:

RGKendall

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.066

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: 5/5/2018 5:42 PM

Notes:

Author:

cyrilstardust

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 80

Mash Thickness: N/A

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: 3/8/2018 7:24 PM

Notes:

Author:

YuriyT

Boil Size: 11 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 77

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/5/2017 3:48 AM

Notes: Brew 6/6
Keg 6/19
Dry Hop 7/23 (3.5 gal portion, 3 days)
Dry Hop 7/26 (5 gal portion, 8 days)

Author:

Houses 3 Brewing

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.093

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Corn Sugar

Priming Amount: 3/4 cup

Creation Date: 1/19/2015 8:05 PM

Notes:

Author:

Fjord & Fjell Nano Brewery

Boil Size: 39 Litres

Boil Time: 90

Boil Gravity: 15.3

Efficiency: 62

Mash Thickness: 2.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 39 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/18/2017 11:11 PM

Notes: No starter / pitched with 3 tsp from yeast slurry

Author:

tibiur

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 65

Mash Thickness: 3

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: 5/20/2016 7:24 AM

Notes:

Author:

bdr0679

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 72

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/25/2016 8:28 PM

Notes:

Author:

TheMeck76

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/27/2016 1:03 AM

Notes: Steep grains in 8 gallons for 60 minutes with mash temp of 151. Follow 60 minute boil recipe. Add dextrose during last 10 minutes of boil. Aroma hop for 30 minutes after flameout at 170 degrees. Pitch yeast at 70 degrees. Dry hop 2 oz of Galaxy & Citra (each) at Day 2 of fermentation. Dry hop with 3 oz of galaxy & citra (each) for 5 days after fermentation has ended.

Author:

sberryman

Boil Size: 7.75 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/18/2015 2:29 AM

Notes:

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.25

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: 5/27/2015 4:51 PM

Notes: 1 Week Primary
5 Week Secondary
Two 7 day sessions dry hop

Author:

Jørgen T N

Boil Size: 27 Litres

Boil Time: 90

Boil Gravity: 1.062

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: Cane Sugar

Priming Amount: 120g

Creation Date: 3/13/2015 12:18 AM

Notes: Muntons Crystal skal ha EBC 150

Author:

WolfBrau

Boil Size: 33.8 Litres

Boil Time: 90

Boil Gravity: 1.025

Efficiency: 75

Mash Thickness: 4

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: 1/22/2016 8:17 PM

Notes: Remove 3 quarts of the mash for the decoction, including a good mixture of both the grain and liquid. Add the Hallertauer hops to mixture and boil in a separate pot for 15 minutes. Stir frequently, and as foam rises to the top, skim and discard.

4.
Add the entire decoction back into the mash. In a separate container, heat 3.7 gallons of water to 185°F.

5.
After about 60 total minutes of mashing, mash-out by carefully pouring the 185°F water into the mash, stirring to equalize temperature to about 170°F.

6.
Slowly raise grain bag out of the liquid, allowing wort to drain from the grain. Hold grain bag above the kettle for 5 to 10 minutes as the wort drains.

7.
DO NOT BOIL. Cool the wort to under 80°F and transfer to a sanitized fermentation vessel.