Homebrew Beer Recipes | Page 629 | Browse 315,000+ at Brewer's Friend

Author:

The Cellar Project

Boil Size: 6.25 Gallons

Boil Time: N/A

Boil Gravity: 1.063

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 59 ° F

Priming Method: Keg/C02

Priming Amount: N/A

Creation Date: 1/23/2017 3:17 PM

Notes: Apple cider fermented with apple-ginger syrup, Belgian candi syrup and a Belgian Ale yeast. Finished with a bourbon-oak tincture.

Apple-Ginger syrup: boil down one gallon fresh apple cider and 4oz finely chopped/ground fresh ginger. Reduce until thick and syrupy, about 1-2 cups. As syrup reduces lower heat so you do not scorch. Should be sweet, sour and spicy. Add syrups to fresh cider.

- Add 1g/L Malic acid to lower pH by .1 as needed to reach 3.5 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 yeast.

- Primary fermentation: 4-5 weeks @ 59°

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

At packaging, add the bourbon-oak tincture to taste (used 3oz medium toast french oak cubes in an 8 oz mason jar filled with the bourbon of your choice, aged at least 1 month but the longer the better). Added until I could just taste the bourbon. The tannins from the oak really balance out the acidity very nicely.

- Transfer to a keg to condition: 6 months @ 60°- 65° (cellar temps) in pressurized keg.

Author:

Wolf Pack Brewing

Boil Size: 38.21 Litres

Boil Time: 90

Boil Gravity: 1.061

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: 2.01 bar

Creation Date: 4/12/2021 9:13 AM

Notes: Based on Mujoose and Sour Bro recipes.

After Sparging, boil for 15 minutes to sanitize wort.
Cool to between 70°F (21°C) up to 110°F (43°C)
Preacidify to pH 4.5 with lactic acid.
Add Lactobacillus Delbrueckii, and cover kettle until pH reaches 3.6-3.4 (usually 24-36 hours), maintaining that temperature.
https://www.whitelabs.com/yeast-single?id=195&type=YEAST&style_type=7

Continue with boil process with hop additions as per schedule and ferment with 1318 yeast

Author:

BenoitC

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.051

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: 4/20/2019 8:21 PM

Notes: Water built from RO.

First dryhop at High Krausen. Usually less than 24 hours after pitching using kveik!

Second dryhop 2 days after high krausen.

Fermented at 90F and reached FG within 72 hours.

Let it cool to 21 when FG reached.

Cold crashed for 24 hours before kegging after 6 days from brew day.

This beer was carbed and ready to drink in 8 days!!

Super clean with hints of lemon and pineapple. Hops get to shine even when fermented at high temps! Dryer than expected for 1.013 but mouthfeel was great.

Author:

Frosty Weasel

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 70

Mash Thickness: 1.25

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: 10/2/2017 2:56 AM

Notes:

Author:

YHCDublin

Boil Size: 1.75 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/3/2017 11:20 PM

Notes:

Author:

recreation brewery

Boil Size: 30 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 74

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/30/2013 3:49 AM

Notes: pitched at 60*

Author:

Michael Moore

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.167

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/15/2016 6:55 AM

Notes: Nicely done!
I would add a higher IBU next time. An IBU of 30 or a littler higher?
I was thinking an OG of 1.088 was not going to ferment...But is did!

It ended at a 1.022 which was perfect. any more lower and it would been too would have too much emaphasis on the AC. It proves to have a kick but a great nose too. The silkyness came through due to the oats<----that was the greatest part! the blackness under a brown blanket of foam ... it was just perfect!

Author:

Jeremiah White

Boil Size: 8.2 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/27/2016 10:23 PM

Notes:

Author:

mosuavea

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 71

Mash Thickness: 1.33

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: 1/19/2014 8:43 PM

Notes:

Author:

tomnapper

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.148

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: corn sugar

Priming Amount: 3/4c

Creation Date: 11/4/2013 5:27 PM

Notes: Wow! So many crazy flavors. In the future I will most likely brew this without the Belgian Candy Sugar and no cloves.

Author:

Boil Size: 15 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 72

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/28/2015 12:25 AM

Notes: *premiere batch avec minimal sparge technique*
Mash initial ph 5.51
Mash tun à 1.5" po d'etre plein @ 68C

Ph 4.41 post mash
Densité pre-boil : 1.046
Densité post boil: 1.052

1 jour de fermentation @ 22C
Ensuite 20C pour 6 jours. Densité 1.016
Cold Crash 4-5 jours

FG 1.015 et 1.016 selon le fermenteur
primé à 3.8 (250g dextrose pour 20L)

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

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: 5/17/2015 3:32 PM

Notes:

Author:

4Gs Brewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 68

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: 3/16/2017 12:27 PM

Notes:

Author:

Zen

Boil Size: 32.2 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 85

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/23/2017 8:29 PM

Notes: Cold Steep Roasted Barley overnight in 3 litres of water (Avoid tannins and add smoothness)

Boil for 60 minutes. Lid on at flameout, start chilling immediately.
Cool wort to 19c and aerate well. Ferment at 19c until complete.

1 vials White Labs WLP-004 Irish Ale liquid yeast
1.6 litre 1.037 starter with pinch of nutrient - Stir plate 48hrs
Crash 36hrs, decant, warm to 19c and pitch.

Author:

Hebby

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2015 9:05 PM

Notes: 2015 NHC 1st Round - 3rd Place
Nashville Judging Center

http://www.homebrewersassociation.org/competitions/national-homebrew-competition/winners/

Author:

tgolanos

Boil Size: 29 Litres

Boil Time: 75

Boil Gravity: 1.04

Efficiency: 84

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/8/2017 2:14 AM

Notes:

Author:

Izar

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 61

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: 7/21/2018 11:22 PM

Notes: 10 mins 148 F
70 mins at 152/153

flameout: .4 oz hops for 8 mins
180 f: .4 oz hops

OG: 1.051 (1.050 @82.2 F)
Fermented 5 days at 67-70. Dry hop start at day 5. Temp raised to 75. Gravity measured at 1.009 at Day 5.

Author:

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/21/2019 2:03 AM

Notes: 1 liter starter - cold crash for 1 day, decant, align pitch temp
Chill wort to 44 degrees, pitch yeast
Set chamber temp to 50 degrees
Ferment for 7-14 days
Raise temp to 60 degrees for diacetyl rest for 1-3 days
Bottle and condition for 14 days
Lager for 4 weeks at 35 degrees

Author:

AlaskanBrewDawg

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/4/2015 1:24 AM

Notes: before mash - toasted 1/4 pound of the oats for 30min @ 350 degrees.

similar to cali blonde and rasp wheat i did:
mash - buckwheat, oats, white rice syrup solid. (afterthought - I should have added the white rice syrup solid after the boil).

added white sorghum syrup upon mash completion.

boil - add hops as desired, stir occasionally.

after boil - added the belgian candi sugar and passion fruit concentrate.

once the wort is cooled to 70 degrees, pitch yeast.

Good Luck!