Homebrew Beer Recipes | Page 1049 | Browse 315,000+ at Brewer's Friend

Author:

Fatty G

Boil Size: 32 Litres

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 76

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/30/2016 11:20 PM

Notes: 2 packs of M31 used after rehydration (in 100ml water - less than suggested).

Started at 18c ferment then raise to about 24c over a week.

Temp rise was about 1c per day for the first 6 days. It was struggling to warm up after a couple of days I guess because of very cold garage. Was in my largest fridge with only a copper tun heat pad for warmth.

Added sugar as a syrup after 7.5 days in primary. Loads of estery smells from fridge at this point.

Author:

Drew Beechum

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 70

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: 7/3/2020 5:55 PM

Notes:

Author:

eklaassen

Boil Size: 3.5 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/5/2018 7:40 PM

Notes:

Author:

dan tobin

Boil Size: 15 Gallons

Boil Time: 120

Boil Gravity: 1.047

Efficiency: 58

Mash Thickness: 1

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: 3/15/2017 1:52 AM

Notes: Added 1gal wort from bottom mash tun to boil. 1.040
Gravity of wort before boil before adding corn sugar: 1.049
Gravity of wort at 30 min 1.055
Gravity of wort at 60 min: 1.062
Added 45 min to boil. ran out of propane. rolling boil for last 1/2hr
Gravity flame out: 1.075 refractometer: hydrometer 1.070 carboy
Target OG 1.074; FG 1.014 ABV 8.3%
120 min boil. 1 week primary/ 6 days secondary. Dry Hop 2 additions: at day 1 secondary Columbus, Centennial, Simcoe.
At day 3: 6oz Centennial. Keg on day 6.
Yeast WLP Calif 001. 3 starters. 1# light DME 3 quarts H20

Author:

TheNorseman

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 60

Mash Thickness: 1.5

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: 3/30/2015 4:53 PM

Notes: Challenger hops at 30 min can be added earlier

Author:

Boil Size: 9 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 70

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: 7/7/2015 10:23 AM

Notes:

Author:

Bearly Brewers

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

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: 7/12/2015 12:49 AM

Notes: O.G: 1.043 READY: 4 WEEKS
Suggested fermentation schedule: -- 1week-primary;-1-week-secondary;-
2-weeks-bottle-conditioning-
MASH INGREDIENTS
-- 5-lbs.-Rahr-White-Wheat-malt- -- 45lbs-Rahr-2-row-Pale-
BOIL ADDITIONS & TIMES
-- 1-oz-Willamette-(60-min)- -- 1-oz-Cascade-(15-min)-
-- 1 lbs. Honey (10-min)-
YEAST
-- DRY YEAST (DEFAULT): Safale-US-05-Ale-Yeast.--

Author:

Reeder

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 72

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/11/2015 1:31 AM

Notes: 2nd Place Homebros Specialty Ale.

Toast flaked oats in oven night before brew day.

Mash Schedule

Strike grains with 4.8 gal of water at 164.5 °F.
Mash at 152 °F for 60 min.
Vorlauf and lauter 2.92 gal in your first runnings.
Add 3.33 gal of sparge water at 168 °F.
Vorlauf and lauter 3.33 gal in your second runnings.
Your combined runnings should be 6.25 gal.

Author:

Mitchj01

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 72

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 48 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/21/2015 3:18 PM

Notes: Diacetyl rest 5 points from terminal at 65 for 4 days.
Cold condition at 33 degrees for 6 weeks.

Author:

Happenstance Brewing Company

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/23/2016 1:23 PM

Notes:

Mash at 153F. 90 minute boil. 0 Minute boil hops get added at flameout and stand for 45 min covered. Pitch and ferment at 62F. Raise to 68F when fermentarion slows. Cold crash to 38F when fermentation is complete. Rack or push to CO2 purged dry hop vessel, bring back to room temp and add final dry hops for 3 days. (You could also split the final dry hop and add second half on day 2 for a 4 day dry hop) Rack to CO2 purged keg and force carb at 40F. Serve at 9psi and 44F.

Author:

Stucumber

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/16/2016 11:30 AM

Notes:

Author:

Mog

Boil Size: 28.4 Litres

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: N/A

Priming Amount: N/A

Creation Date: 1/4/2013 2:28 PM

Notes:

Author:

Jensebrygg

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 3

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: 11/26/2016 11:51 AM

Notes:

Author:

Jeremiah White

Boil Size: 7.4 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/31/2016 12:46 AM

Notes:

Author:

nearn

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/3/2017 9:18 PM

Notes:

Author:

Stophhoon

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 58

Mash Thickness: 3.1

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: 2/6/2017 8:32 AM

Notes:

Author:

Genus Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.106

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: 5/27/2017 9:30 PM

Notes:

Author:

HenryHimmel

Boil Size: 525 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 68

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/12/2017 5:10 AM

Notes: 60% Pilsner
40% Wheat
some hops maybe? I guess we'd legally have to have some
sacc yeast
lacto (delbrucki and plantarum)

OG 1.030
should finish at 1.004, but mine have been finishing at 1.010 or higher.
1.004 would be 3.4%. (I should throw some Brett in one day to see how low it goes)

In terms of actually making it, I kettle sour like this:
Prep
starter
- 4l water
- 360g Pilsner Malt Extract
- 80g sucrose
- 60g chalk
- Boil for 10 minutes
- 3 packs of Wyeast 5335
- 15 tablets of ethical nutrient IBS support tablets
This starter contains approximately xxxx bacteria cells and will be
left at xxDegC for xxdays to grow to xxxx bacteria cells for addition

1. Mash in for 60min.
2. Boil for 10min to sterilise.
3. Drop temp to 35-40c.
4. Use lactic acid to lower the pH to 4.5 then pitch the lacto.
General rule is 1ml will drop 20l by 0.01
When pitching starter, do not add chalk from the starter!
5. Hold for 48 hours or until the pH is at 3.4-3.6.
6. Boil for 60min
7. Drop temp to 20c and put it into the fermenter.
8. Add the sacc yeast and let it ferment out.
9. Rack onto raspberries and leave until they've turned white.
10. Bottle.

Here's some more info:
http://sourbeerblog.com/fast-souring-lactobacillus/
http://sourbeerblog.com/lactobacillus-2-0-advanced-techniques-for-fast-souring-beer/

50% kegs, 50% bottles at 330

Bottle condition

Author:

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/25/2014 4:04 AM

Notes:

Author:

social_misfit

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/7/2013 6:34 PM

Notes: