Homebrew Beer Recipes | Page 772 | Browse 310,000+ at Brewer's Friend

Author:

Laegrim

Boil Size: 4.7 Gallons

Boil Time: N/A

Boil Gravity: 1.051

Efficiency: 90

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 95 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/22/2020 9:15 PM

Notes: Trying to turn out a very quick cider:

- Rehydrate one packet of Lallemand Voss in GoFerm PE as per instructions
- Pitch into ~4.6 gal of Kirkland brand apple juice @90f. Add 10-11 drops Fermcap S to reduce krausen and hopefully prevent the mess that's pretty much guaranteed to happen given the inadequate headspace I'm providing - even given I'm starting with a blowoff tube. Ramp temperature up to 96f over the next few hours.
- Just after lag phase has ended mix 7.5g Fermaid O into some apple juice until thoroughly dissolved, and add with enough juice to top up to 4.7 gal total.
- Just before the 1.3 sugar break (1.040-1.034) mix 7.5g Fermaid O into some apple juice until thoroughly dissolved, and add with enough juice to top up to 4.8 gal total.
- After ~24 hours at FG, start cold crashing.
- Rack to serving keg after 24-48 hours at cold crash temperatures, and start force carbing.
- Taste and stabilize and backsweeten or add flavoring if necessary. I have a variety of tinctures I might add to make this more interesting, depending on how things turn out.
- Drink Young, hopefully within a week or so.

Nutrient schedule is roughly cribbed from https://www.meadmakr.com/batch-buildr/, using the Fermaid O only TONSA 2.0 schedule, with high nitrogen requirements and taking into account that the Voss Kviek is (hopefully) going to blitz through the must.

Author:

sejamt

Boil Size: 19 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/30/2018 7:29 PM

Notes:

Author:

scottwbernard

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/19/2016 2:27 PM

Notes:

Author:

Rob.n.AZ

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/15/2017 2:49 PM

Notes:

Author:

Ferdaze

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 70

Mash Thickness: 2.5

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: 5/12/2023 4:32 AM

Notes:

Author:

kearlnc1

Boil Size: 7.375 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 77

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 80 ° F

Priming Method: co2

Priming Amount: 10.0 psi

Creation Date: 1/26/2022 10:45 PM

Notes: Brewed 1/15/2022
Racked 1/24/2022 To keg w/ airlock
Cold Crash 2/5/2022
Kegged 2/9/2022 Add gas, pour off 1pint

Original Gravity 1.070
Rack Gravity 1.016
Terminal Gravity 1.005
ABV 8.53%

7.376 gal pre-boil
6.125 gal post-boil
5.625 gal fermenter

A very good beer. Needs more coriander next time.

Author:

Dalevp

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 64

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/4/2018 9:52 PM

Notes:

Author:

Brewbegoodtome

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 62.5

Mash Thickness: 2.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/18/2017 8:08 AM

Notes: 1kg of the Red X malt smoked over single malt whisky cask dust

Author:

Van Heemskerck

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 60

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: 8/15/2017 12:47 PM

Notes:

Author:

JonyMac

Boil Size: 15 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 85

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/28/2017 2:49 AM

Notes: 1.25 qt/lb mash thickness.
Single infusion mash at 152F for 90 mins.
Raise to 168F mashout temperature and hold for 10 mins.
~90 min fly sparge with ~5.6-5.8 pH water. At start of sparge add First Wort Hops to the boil kettle to let them steep as the wort is collected. Collect 13.9 gallons.
Boil for 60 minutes, adding Whirlfloc and hops per schedule at 15 and 5 minutes left.
Once boil is completed, quickly chill the wort to 180F (a copper immersion chiller works well - even the cheapest 25' x 3/8" immersion chiller will only take 2-3 minutes to chill from 212F to 180F).
On the control panel, switch the BOIL PID to AUTO mode and set the temperature to 180F. This will hold the wort at 180F. Do not worry if you undershot the 180F target temperature slightly when chilling with the immersion chiller. The control panel will quickly raise the temperature back to 180F and hold.
Add the steeping hops, put on the kettle lid, and wait 30 minutes. There is no need to stir the wort during this time. The control panel will fire the heating element periodically to maintain the 180F temperature which also gently stirs the wort through convection currents.
After the 30 minute steep turn off the heating element and chill the wort quickly to 66F (I use a CFC).
Aerate well. Pure oxygen from a tank may be used at a rate of 1 litre per minute for 60 seconds.
Pitch yeast and ferment at 68F (wort temperature). I use stainless fermenting buckets in wine fridges.
Assuming you did not underpitch the yeast, after 24 hours you should be at high krausen (highest point of foaming). Add dry hops #1 directly to the fermenter.
Continue to ferment at 68F (wort temperature) until at approximately 1.020 (5 points from final gravity) and then raise the temperature to 70-72F until finished. In my case I simply turn off the fermenting fridges and allow the wort to temperature to naturally rise to room temperature. Fermentation should be complete in about 7-8 days total.
Rack to CO2 purged brite tanks (I like to use two 5 gallon glass carboys) and add dry hops #2. Do not use finings such as gelatin.
After 3 days in the brite tanks package as you would normally. I rack to CO2 purged kegs and carbonate on the low side (around 2 volumes of CO2) to minimize carbonic bite and let the fruity hop and subtle malt flavours shine through. I chill the kegs to near freezing while carbonating at the same time in a 6-keg conditioning fridge. After ~1-2 weeks the kegs will be carbonated and ready to serve. Like all hop forward beers this NEIPA is best consumed fresh and young.

Author:

nkgarfield

Boil Size: 6.65 Gallons

Boil Time: 20

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: 1.78

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/11/2017 10:05 AM

Notes: Add two to three packs of Goya fruit pulp of choice to the keg (14 oz. each).

Author:

ConImp

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 65

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: 11/5/2012 4:42 PM

Notes: Test batch christmas brew

Author:

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/7/2016 2:44 PM

Notes: Messed up and only ordered 1 oz of black malt instead of 6oz. Recipe updated to reflect that.

Author:

Genus Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.11

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/21/2016 10:31 PM

Notes:

Author:

Richard F Shoff Jr

Boil Size: 13.5 Gallons

Boil Time: 90

Boil Gravity: 1.064

Efficiency: 80

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: 3/14/2016 7:57 PM

Notes: Adjusted Grain bill 26 NOV 2020 to compensate for my high efficiency

Directions:
Note: This recipe is for a 6.5 gallon batch, with 5 gallons intended to remain after hop loss. To make this Pliny the Elder clone, protein rest 122 for 30 minutes, mash grains at 151-152°F (66-67°C) for an hour or until starch conversion is complete. Mash out at 170°F (77°C) and sparge. Collect 8 gallons (30 L) of runoff, stir in dextrose and bring to a boil. Add hops as indicated in the recipe. After a 90 minute boil, chill wort to 67°F (19°C) and transfer to a fermenter. Pitch two packages of yeast or a yeast starter and aerate well. Ferment at 67°F (19°C) until fermentation activity subsides, then rack to secondary. Add first set of dry hops on top of the racked beer and age 7-9 days, then add the second set. Age five more days then bottle or keg.

Author:

theycallmeleroyy

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.138

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: Kegging

Priming Amount: N/A

Creation Date: 9/6/2015 4:34 PM

Notes: set water temp to 165 and add grains - keep at 150 for 60 minutes

after 60 minutes raise temperature to 170 - keep for 5 minutes and remove grains

remove grains and bring to boil - add hops according to schedule

refrigerate extra water

move wort to fermentor and add cold water to bring to pitching temp

Author:

Stevobrews10000

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/15/2015 12:27 AM

Notes: MOSAIC HOP PROFILE:- A complex array of tropical fruit, citrus, berry, herbal, earthy and pine characteristics

Author:

flexmurphy

Boil Size: 7.8 Gallons

Boil Time: 90

Boil Gravity: 1.03

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/19/2015 4:52 PM

Notes:

Author:

Tom McLean

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 75

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/4/2013 2:51 AM

Notes: THIS RECIPE IS BEING DEVELOPED

This is an 80 schilling Scottish Ale made from all NW produced ingredients using style and materials circa 1850 Scotland. This is fermented and conditioned as a lager to minimize the flavor profile.
Primary fermentation in an open fermentor @ 55F until yeast drops.
Secondary fermentation in a closed carboy @ 50 F until it is finished, one bubble or less in 10 min.
Lager for 2 months at 35 F in the same carboy.
Reduce temp. 2 F/day from 50 to 35 F.
Long boil at a simmer adds colour.
Amber Malt; Wet pale ale malt home roasted @ 350 F for 1.5 Hr. See pg 246, J. J. Palmer, "How To Brew".

Author:

social_misfit

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/16/2013 5:48 PM

Notes: put this in kegs on 03-04-2014 had it on gas at 30 psi for 48 hours bled off the pressure this morning

put it on gas a 10 psi until 5 pm

just tried a glass very nice I will be brewing this again