Homebrew Beer Recipes | Page 613 | Browse 315,000+ at Brewer's Friend

Author:

Jimbo64

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 77

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: 11/23/2012 10:24 PM

Notes: Brewed 11/23/12.

Excellent conversion on this batch starting at 152 degrees for 75 min, finish at 146. 1072 OG

Author:

Paul Mackanos

Boil Size: 14.7489 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/27/2011 1:38 AM

Notes: Pitch onto yeast cake from Blind Eye Dry Stout

Author:

정희수

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 78

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/14/2018 12:47 PM

Notes:

Author:

Switz007

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 68

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/15/2015 5:42 PM

Notes: Cocoa Nibs - 5 oz added to each carboy after primary fermentation complete for 3 - 5 days

Coffee tincture split between the batches and added to each keg.

Author:

Whistle Punk

Boil Size: 50 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.15

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: 3/13/2018 4:46 PM

Notes: Step 1 - get yourself a 7qts of mango Goodbelly probiotic juice.

All grain, mash at 148F and sparge to get 50 gallons 1.045 wort. Traditional grist is a mix of pils and wheat, I like a 60-40 split, so about 5# pils and 3.5# white wheat malt.

Extract, use 5# DME for 5 gallons wort. I would probably do 3# pilsner or extra light, and 2# wheat DME.

Collect your wort in the kettle, and either do a short boil (5 minutes) or pasteurize at 170F for about 10 minutes. NO HOPS!

Chill wort to 90F. If you have food-grade lactic acid, adjust kettle pH to 4.4-4.7. This is to keep spoilage bacteria at bay while it sours, as added insurance if your sanitation isn't perfect, and to improve the foam on the final product. If you don't have a pH meter, add around 50ml (1.7oz) 88% lactic acid, maybe 100ml if your water is pretty hard. If you don't have lactic acid on hand, go for the 5 minute boil instead prior to chilling and don't worry about it.

If you want to kill the lacto, once the wort is at 90F, shake up your carton of Goodbelly and dump about half into the wort in the kettle. Seal it up as best you can, and put it aside for 18-24 hours. Don't worry about purging the headspace with CO2, it won't do any good. Let it cool to room temperature.

If you're going to keep the lacto alive, transfer it to your carboy once it's at 90F and add your Goodbelly. Airlock it and set it aside to cool to room temperature.

After 18 to 24 hours at room temperature, taste the soured wort. There should be no krausen, but the wort should be nice and cloudy. It should be sweet but with some tartness, like a lemonade. If you have a pH meter, take a measurement and see if the pH is 3.2-3.5. It should be.

If you left the wort in the kettle, go ahead and finish your boil, go for the full 60 minutes so you don't have any DMS. Chill to ale pitching temperatures, and pitch 18 packets of US-05. You'll need the extra cell count due to the low pH.

If you are not killing the lacto, just add your 18 packets US-05 to the carboy. Don't worry too much about headspace, as you won't get nearly as thick of a krausen with the low pH, but a blow-off tube is never a bad idea.

Fermentation is usually done within 10-14 days. Bottle or keg, it's nice at higher carb levels like 2.7-3.0 volumes.

For a traditional gose, I like 150g sea salt per 50 gallons. This gives you a subtle hint of salt, and you can always add more later. 150g coriander is traditional at flameout.

Author:

rick714

Boil Size: 2.5 Gallons

Boil Time: 100

Boil Gravity: N/A

Efficiency: 70

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: 2/14/2012 1:44 AM

Notes: *steep for 30 minutes at 150F, then proceed as normal with 100 minute boil, adding half extract at boil, remaining half with 10 minutes to go

Author:

Homebrew Fanatics

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/15/2017 11:19 PM

Notes: Fermentation Schedule:
1. Pitch a healthy 1L starter at 20 deg C
2. Leave for 48 hours at 20 deg C and then rise to 25-27 deg C until stable gravity.

* It's worth noting that I have had great success in avoiding the dreaded saison stall by sitting fermenter lid loose on top in order to reduce head pressure. There is a great read about the reason for this here:

https://www.maltosefalcons.com/tech/guide-saisons-and-saison-yeasts

Author:

Pete H

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.09

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/12/2016 9:56 PM

Notes:

Author:

Bubba Wade

Boil Size: 3.5 Gallons

Boil Time: 30

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/6/2019 6:41 PM

Notes:

Author:

Mazsi

Boil Size: 38.8 Litres

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/16/2018 1:17 PM

Notes:

Author:

Fatty Lumpkin

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 95 ° F

Priming Method: Sugar

Priming Amount: 5

Creation Date: 4/8/2018 2:33 AM

Notes: Everything about this recipe is to up the citrus while trying to controlling bitterness.

Author:

joedrums

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 80

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: 9/29/2017 4:03 PM

Notes: Once the primary fermentation of your beer is complete, sanitize your secondary fermentation vessel.
Slice the vanilla beans lengthwise and open them up.
Scrape the tar-like interior of the vanilla bean out of the husk and put it and the husk into the bottom of the secondary fermenter.
Rack the beer on top of the vanilla beans before placing the lid and airlock on the secondary fermenter.
Wait 2-4 weeks for the vanilla to extract into the beer. Sampling periodically is fun, but not strictly necessary, as it will be difficult to get too much vanilla in the beer. (This is my opinion, but it might just be because I love vanilla)

** 2 beans per 5 gal carboy**boil honey last 5 min***

Author:

Oakhaven Brewing

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.093

Efficiency: 54.5

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 58 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/26/2017 3:36 AM

Notes:

Author:

chewyheel

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.042

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: 5/30/2017 7:13 PM

Notes:

Author:

ksols

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 72

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: 10/25/2016 5:03 AM

Notes:

Author:

Declan

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 33

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 19.5 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/9/2016 12:38 AM

Notes:

Author:

lelelobo

Boil Size: 36 Litres

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/31/2016 10:48 PM

Notes:

Author:

wasabi1787

Boil Size: 6.25 Gallons

Boil Time: 75

Boil Gravity: 1.036

Efficiency: 73

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: 4.5 oz

Creation Date: 6/24/2016 3:24 AM

Notes: This is a kettle soured recipe. You will mash the grains, cool and pitch the berliner weisse blend. This has lactobacillus which will quickly sour your beer. When the pH reaches 3.4-3.6 (around 48 hours), boil the wort and add hops as usual. When this is finished, chill and repitch with the European ale yeast. Keep in mind, the point of the first pitch is not to fully attenuate the beer, it is simply to reach your target pH.

When you are finished TRIPLE your amount of cleaning and sterilization. THIS IS KEY. Unless, you want your next beer to be a sour also. The boil helps, but is not fool-proof.

Additional note: This recipe is designed for use with a 8 gal MLT & kettle and requires a top off into the fermenter. If you have a 10+ gal vessel, increase your sparge water amount to 3.5 gal and the boil volume to 6 gal.

Author:

Boil Size: 6.6 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/18/2015 4:08 PM

Notes:

Author:

frigginwizard

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Dextrose

Priming Amount: 5oz

Creation Date: 4/5/2012 2:03 AM

Notes: