Homebrew Beer Recipes | Page 402 | Browse 315,000+ at Brewer's Friend

Author:

sooperbroower

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: 0.35

Primary Temp: 73 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/10/2013 5:34 PM

Notes: Add teaspoon vanilla extract to bottling bucket, add as necessary.

Author:

Toup

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 25

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: 10/29/2012 8:49 PM

Notes:

Author:

Timmy Star

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.129

Efficiency: 82.8

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 26.08 psi

Creation Date: 2/15/2019 8:11 PM

Notes: 150 Mash Temp.

Add 2 oz. Czech Saaz and boil the wort for 60 minutes.

With 10 Minutes left in the boil, add 16 oz of lactose and 16 oz of almond meal.

With 5 Minutes left, add 1 oz. Serling and continue to boil for 5 minutes.

Pitch rate of 1Mil cells/ml/*P.

Begin the fermentation at 68° F (18° C) and allow it to warm up slowly to 70° F (27° C) over the duration of one week.

"Dry Hop" 5 Days before bottling while in secondary:
5 oz. Earl Gray Tea (loose leaves found at Walmart)
~1 lbs toasted almonds (or approx. 2.5 mL of almond extract to taste at kegging)

2.4 volumes of CO2 target.

All Grain Notes:

90% 2 Row, 10% Rolled Oats by extract for malt bill. Add approx 1/3 lbs. per gallon of toasted almond meal to mash. 150 Mash Temp.

Author:

Andy Krupp

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 75

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: 3/11/2011 4:16 AM

Notes:

Author:

John Baker

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

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: 6/8/2014 8:26 PM

Notes:

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1.5

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: 1/21/2015 12:03 AM

Notes:

Author:

wesiht

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/23/2013 11:35 PM

Notes: need 1 gallon of starter.
use 16 oz of dme 36 hours prior to pitching with 4.5 quarts of water. Boil water add DME boil for 15min. Cover and cool to 65°. Pitch yeast store in 2 1gal fermenters for at least 36hours stirring constantly at 65-69°.

Author:

Back of the Passage Brewery

Boil Size: 29 Litres

Boil Time: 50

Boil Gravity: 1.043

Efficiency: 68

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: 5/4/2019 9:14 AM

Notes: Kettle Sour Procedure:
1) Mash at normal temp (67 C), boil for 15 min to sanitise.
2) Cool to 40 C, test pH and adjust to pH 4.5 with lactic.
3) Pitch yoghurt and purge with CO2, ferment at 40 C with heat wrap till pH 3.5

Batch #4 - 3/12/20 (Eff.: 68 %, Att.: %, ABV: %)
Made for the guys at Evolve Espresso
- Mash vol.: 31.5 L, Pre (sour)-boil vol.: 29 L, Batch vol.: 23 L
Substitutes:
- Gladfield Red Back (500g) in for Carared (550g)
- Wai-iti (finally got it) in for Riwaka, straight swap
- Everything else the same as previous
Pre-soured with 13 ml of Lactic acid (88%) and left for 48 hrs.
10/12/20 - SG: 1011 (Tilt), upped temp to 22 C
11/12/20 - SG: 1010 (Tilt)
12/12/20 - SG: 1009 (Tilt), added vanilla extract (Queen brand), rose water and frozen raspberries (1.5kg) before cold crashing.

Batch #3 - 19/01/20 (Eff.: 61 %, Att.: 75 %, ABV: 4.9 %)
- Mash vol.: 31.5 L, Pre-boil vol.: 28 L, Batch vol.: 23 L
Substitutes: Dropped pilsner malt down to 5 kg from 5.5 to bring ABV down a bit and make it a bit more 'sessionable'.
- pH 5.87 (still dropping slowly), added 10 ml (88%) lactic acid to pH 5.04, added another 3 ml to pH 4.89, added another 2 ml. (15 ml in total), pitched 2 table spoons of yoghurt, purged with CO2 and set temp to 39 C.
21/01/20 - Boiled at 10:30 AM, 27 L volume. Cooled slowly to 20 C as the day was fucking stinking hot and the pool and ground water were warm, dry pitched x2 US-05 into non-aerated wort (I'll see if this affects the beer)
24/01/20 - SG: 1021
27/01/20 - SG: 1014
28/01/20 - FG: 1013, 1.5 kg of frozen raspberries added, cold crashed.
01/02/20 - Kegged and carbed, PSI for 2:45 min.
Added: 15 ml of Rose water and 30 ml of vanilla extract
05/02/20 - This one is a banger, could be the tastiest one yet.

Batch #2 - 13/10/19 (Eff. 65%, Vol. 22.5, Att. 80%)
- Added potassium metabisulfite to this batch pre-mash.
- pH 5.87 (OG: 1051) - 12 ml Lactic acid to bring pH to 4.9
- Same heating set up and water profile as Batch #1
15/10/19 - After 48 hrs pH 3.79, tastes same as first batch (strangely) with a little funky peach, ferm. temp. sat around 37 C for that time.
- Had to cut the boil down to about 35 min as I was rushed to finish, dry pitched x2 yeast to aerated wort.
25/10/19 - FG: 1011, added 1.5 kg frozen raspberries, tasting quite sour but nothing crazy.
1/11/19 - Cold crashed
3/11/19 - Kegged and carbed through purged line and keg. Seems to taste a little 'heavier' than the first but probably just confirmation bias on the higher ABV. Cafe boys tasted slight biscuit malt finish.

Procedure - https://www.homebrewersassociation.org/how-to-brew/funkwerks-5-tips-kettle-sours/

Batch #1 - 30/06/19 (Eff. 61%, Vol. 21 L, Att. ??%)
- OG: 1050 after 15 min sanitise boil, pH 5.42, added 5 ml Lactic acid 88% (drops to pH 5.00), added another 4 ml Lactic (drops to pH 4.80)
- Used heat wrap and temp controller set to max. (39 C) and left covered in lounge room.
1/7/19 - pH 3.75 at 5 PM (26 hrs) mildly sour with a fruity (maybe peach sweet tea) flavour, not bad at all, left it carry on for a few more hours.
2/7/19 - pH 3.57 at 8 AM, tasting still of peach tea and smells like wet malt and damp dog. Boil started at 8:15 AM, boil shortened to 50 min, chilled and aerated, x2 packs of yeast dry pitched and aerated again after 40 min.
10/7/19 - SG: 1019 (hyd.) 1034 (refract.), tastes pretty sour, added 1.5 kg of raspberries loose and it started bubbling again pretty hard overnight.
11/7/19 - Cold crashed to 1.5 C
13/7/19 - Added 30 ml Vanilla extract and 15 ml of Rose water, kegged and carbed at 30 psi for 2:30 min. Tastes of raspberry up front with subtle vanilla and a hint of rose water. Terrible idea to add the raspberries without a hop sock, they are wreaking havoc with the keg poppets and taps.

Substitutes
- Gladfield Pilsner instead of Pale Malt
- Gladfield Dark Crystal & Gladfield Shepards Delight (50/50 mix) instead of Simpsons DRC
- US 05 instead of Belle Saison (I hate saison yeast flavours)
Notes (see photo of recipe)
- Riwaka instead of Wai-iti hops.
- Live yogurt to add lacto. only, couldn't get only Lacto yogurt at Woolies, went with Vaalia (as per photos).
- Suggested water profile: CaCl (110ppm) & CaSO4 (55ppm)
- CO2 purge the fermenter and bubble CO2 through it as it sours to drive off 02.

Author:

AndyBlackwood

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.073

Efficiency: 35

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 48 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/10/2014 9:25 PM

Notes: in high gravity lagered beers, yeast population, strength, and alcohol tolerance is a important factor. add yeast nutrient to the first starter step, continue all 3 steps, or more if necessary to exceed the prescribed cell count. Add servomyces yeast nutrient 15 min. before flame out. This thickens cell walls and makes a more effective fermentation, usually exceeding expectations.

Author:

hatricksku

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.085

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: 6/27/2015 8:36 PM

Notes:

Author:

WildHighlander

Boil Size: 14.5 Gallons

Boil Time: 90

Boil Gravity: 1.066

Efficiency: 70

Mash Thickness: 1.47

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/6/2016 8:02 AM

Notes: Mash grains at 154° F (68° C) for 30 minutes. Raise to 170° F (77° C) and hold for 15 minutes. Sparge at 170° F (77° C) for 45 minutes. Dry hop in secondary for 7 days. Water profile: Ca 110.0 ppm, Mg 18.0 ppm, Na 17.0 ppm, SO4 350.0 ppm, Cl 50.0 ppm. Cold conditioned six weeks. Filtered to 7 microns.

Judges’ Comments
“Excellent choice of hops. Not overly hopped. Very drinkable!”

Author:

Black Fury

Boil Size: 51 Litres

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 84

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: Maltose/Dextrose

Priming Amount: 100g

Creation Date: 9/21/2016 6:58 PM

Notes: peng

Author:

CooperGrove

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 75

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: 10/25/2020 4:06 AM

Notes:

Author:

JustinAVL

Boil Size: 7 Gallons

Boil Time: 30

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: Forced

Priming Amount: N/A

Creation Date: 11/7/2017 2:08 PM

Notes: BIAB
(Hoppy Juice, tart, sour, its a cloudy beer!)

Mash PH 5.3/5.4
No sparge

After mash is complete add lactic acid until Wort P.H = 4.5
Add Lactobacillus (32 oz. Mango GoodBelly) until Ph drops to 3.3/3.4
Time to boil for 70 min and then cool to 180˚ add Amarilo and Citra Hops for 30 min at Whrilpool hopping

Chill the wort, aerate, and pitch the yeast. Ferment for 7/10 days

Dry Hop 5 days
1 oz Amarilo
1 oz Galaxy
5lbs Mango

Final PH: 3.4/3.6

CO2 level 2.8 vols.

Author:

UgliestLemming

Boil Size: 4 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/26/2015 1:49 PM

Notes: 90 minute boil for Pils malt

Author:

Basin SandS

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/9/2015 10:53 PM

Notes:

Author:

Borgy

Boil Size: 11 Litres

Boil Time: 20

Boil Gravity: 1.095

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 24 ° C

Priming Method: Bulk

Priming Amount: 200g

Creation Date: 4/5/2017 7:24 AM

Notes: My 1st beer brewed. While this is a hop thief 8, you can substitute different hops for the different numbers. While the beer was good, it didn't pack as much punch as I was hoping. I'm going to try grain additions & these amounts in a 23L batch to see what happens. Cheers.

Author:

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.039

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: 10/13/2014 9:27 PM

Notes:

Author:

TampaTony

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/10/2014 2:40 PM

Notes: Use 4.5L starter. Ferment at ambient room temp. Add the corn sugar 3 days in to fermentation.

Author:

B1lldozer

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/12/2013 3:34 PM

Notes: Mash at 158