Homebrew Beer Recipes | Page 358 | Browse 310,000+ at Brewer's Friend

Author:

Oscillation Brewing

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 60

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: 11/24/2013 11:07 AM

Notes:

Author:

booth74

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 7/2/2019 6:22 PM

Notes: Crush grain, mash at 152 for 60 minutes. Target a PH of 5.2, I used lactic acid to adjust this. I used distilled water and add back in minerals. This was batch sparged. Boil for 60 minutes, cool to 70 degrees F, then add the appropriate amount oxygen, pitch the dry yeast and drop temp to 67 degrees F
1st 2.5 oz dry hop additions are at high krausen, second after fermentation is done. Raise temp if needed to clean up yeast flavors, cold crash after 3-5 days of second dry hop charge. Burst carbonate, and enjoy.

2nd place MPLS region NHC AHA 2019, 3rd national finals NHC AHA 19

Author:

gozer

Boil Size: 26 Litres

Boil Time: 30

Boil Gravity: 12.5

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/25/2018 2:28 PM

Notes:

Author:

StevenMcIPA

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 72

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: Corn Sugar (Dextrose)

Priming Amount: 5 oz

Creation Date: 2/26/2016 2:02 AM

Notes: Water Needs @ 2qt/lb: = 8.75 Gal
Strike water = 6.8 gal
Sparge water = 2 gal

Single Infusion Mash at 150*F for 75 mins.
Boil 60 mins.

Substitutes for Opal - Styrian Golding, East Kent Golding, Hallertau (Hersbrucker), Tettnanger

Pitch yeast at 65*F and ramp up temperature to 75*F over 48 hours.

Brew Day Notes:
We used .5 oz. Rakau + .25 oz. Magnum for 60 min. bittering.
We used .35 oz Opal + .35 oz East Kent Goldings (UK) for Whirlpool.

OG 1.057 (We did not stir the wort before taking a sample to test with the refractometer. This may have given us a low OG reading)

Had to use a blow-off for the vigorous fermentation.
Beer remained in Primary fermenter for 14 days.
Dry hopped with .75 oz. Rakau for 5 days.
Added jasmine 44 hours before bottling.

FG 1.001
ABV. 7.34 - 9.2

Bottled on 3/25/16

This brew took 1st place in it's category for Round 2 of the IRON BREWER Competition in the ALEiens Home Brew Club. Category - Beer made with Jasmine flowers.
Other categories - Lavender and Hibiscus.

Author:

Jazze

Boil Size: 31 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 76

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 18 ° C

Priming Method: Force

Priming Amount: N/A

Creation Date: 2/21/2016 5:51 PM

Notes: Nochill

Author:

johannesdeloper

Boil Size: 21 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 77

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/13/2015 8:12 AM

Notes:

Author:

FatsSchindee

Boil Size: 3.35 Gallons

Boil Time: 100

Boil Gravity: 1.064

Efficiency: 76

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: Corn sugar

Priming Amount: 1.28 oz

Creation Date: 11/9/2015 8:50 PM

Notes: Use treacle instead of molasses (they don't have treacle as a drop down ingredient); it has 100L color vs 80L listed for molasses, so similar...

To get authentic old/aged character, add oak cubes and/or Brett and/or Lacto (or blend slightly with some sour wood-aged beer).

Author:

DrSherlock

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 58

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/18/2014 10:59 PM

Notes: Used Conan yeast

Author:

Luke Smith

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 60

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/15/2015 5:17 PM

Notes:

Author:

Bazsi

Boil Size: 28.4 Litres

Boil Time: 80

Boil Gravity: 1.051

Efficiency: 68

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/30/2015 3:48 PM

Notes: Cefre pH: 5.1

Author:

ZPalen

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 63

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: 11/30/2016 8:11 PM

Notes:

Author:

Midtbrygg

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 3.3

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: 12/14/2016 4:14 PM

Notes:

Author:

Sensing Brewing

Boil Size: 26 Litres

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 2

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: 8/12/2018 10:49 AM

Notes:

Author:

DougMagic

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: CO2

Priming Amount: 12 lbs @ 40°

Creation Date: 4/18/2012 1:25 AM

Notes: This beer is meant to be a sessionable Saison in the classic spirit. Just a little Acidulated Malt mimics the lacto goodness that would have resulted from using an open fermenter.

I brewed this beer to serve on a Sunny May afternoon at the Grand Central Beer Festival in beautiful St. Petersburg, Florida.

This turned out to be a very full flavored beer that most people enjoyed and many called one of the best at the show. The hop profile is perfect and the seasonings are just subtle nuance.

Author:

dbrowning

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: Batch

Priming Amount: 4 oz

Creation Date: 2/18/2015 4:02 AM

Notes:

Author:

Jim Higley

Boil Size: 5.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 65

Mash Thickness: 2

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: 1/27/2013 7:01 PM

Notes:

Author:

IZ brewmaster

Boil Size: 160 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/20/2014 10:13 PM

Notes: (Limited Release)

Misfire! (2014) is an American take on an English bitter. It has a more pronounced hop characteristic from late additions of Cascade and Saaz hops. As the beer warms in the glass, you will notice the flavors open up to a smooth maltiness and a more pronounced aroma.

Misfire! was born out of a mad scientist like obsession with making beer. I saw lonely malt and hops sitting on the shelf begging to be made into delicious beer. Using only left over supplies from earlier batches, I assembled a recipe, a delicious recipe, Misfire!

Author:

run dan run

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/2/2019 10:09 PM

Notes:

Author:

MickOS

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 62

Mash Thickness: 3.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 8/31/2019 7:11 AM

Notes: This was a Grandfather kit. Kit price A$57.90. Priced up individually it is a fair bit more expensive!!

Author:

Boil Size: 3 Gallons

Boil Time: N/A

Boil Gravity: 1.085

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/1/2022 9:38 PM

Notes: from https://brewtogether.com/2019/10/05/homebrewed-cider/:

-Add the 4 gallons of pasteurized apple cider or juice and 2 containers of the guava nectar to a sanitized carboy.
Pitch the yeast according to the instructions on the packet.
Ferment for approximately 21 days. Fermentation will be rapid for a few days and then slow for a couple of weeks. Ferment completely dry.

-Once fermentation has stopped and you have taken a gravity reading to make sure it’s done, you’re ready to keg the cider (if you don’t keg, jump down a few paragraphs to the bottling instructions).

-Rack from carboy into cleaned/sanitized keg.

-Add 1/4 tsp to 1/2 tsp of Potassium Metabisilfite to the keg. Purge the headspace from the keg with Co2 and cold crash.

-Wait 24 hours.

-After 24 hours, add 2.5 tsp of Potassium Sorbate. You need to wait the 24 hours so that you have some sulfite in the cider before you add the sorbates or you will end up with some off flavors. Purge the headspace in the keg a couple of times with Co2 and cold crash.

-Wait 3 days.

-After 3 days, backsweeten with 1-2 containers of thawed frozen apple juice concentrate (to taste) and 2 containers of the Goya Guava Nectar.

-Seal and purge the airspace in the keg, then put it under pressure to begin carbonation. I just carbonated it slowly at about 10-12 psi, which worked perfectly for it.

-It’s drinkable pretty much immediately, but if you can wait 3-4 weeks it will improve substantially in flavor. You may have sediment settle at the bottom of your keg. If you find the first pint is a slushy ugly pink mess, pull another pint or two before worrying too much – I had to pull about 20 oz before it got to the good stuff.

-Enjoy