Homebrew Beer Recipes | Page 11005 | Browse 315,000+ at Brewer's Friend

Author:

NWBS

Boil Size: 15 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/17/2019 5:59 PM

Notes:

Author:

Daily_brewer

Boil Size: 8.75 Gallons

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 79

Mash Thickness: 1.8

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: 3/20/2025 12:09 PM

Notes: Ferment:
64℉ for 2 days
68℉ for 6 days
45℉ for 4 days

Author:

Boil Size: 4 Litres

Boil Time: N/A

Boil Gravity: 1.099

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 33 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/29/2023 1:35 PM

Notes:

Author:

BrewingBaar

Boil Size: 4.99 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/29/2023 4:54 AM

Notes:

Author:

Steve Weisgerber

Boil Size: 6.54 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 72

Mash Thickness: 1.25

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: 3/25/2022 10:14 PM

Notes:

Author:

Boil Size: 7.5 Litres

Boil Time: 60

Boil Gravity: 1.067

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: 12/11/2020 2:56 AM

Notes:

Author:

Oskar

Boil Size: 9 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 3

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: 6/25/2020 10:51 PM

Notes:

Author:

Frankenheim

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: 1.33

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: 6/9/2020 3:50 AM

Notes: Consider flameout additions as whole cone for hopback - set up to recirc to the kettle through the hopback from 180 Deg down to 140 With the chiller in line

or whirolpool at 180 for 10 min then chill to 70

Ferment at low end of range for Vermont ale or use 1056 and ferment at 66 Deg. Dry hop using hop tube.

Also consider 1 lb of dextrose - this with 1056 could drop the FG below 1.010

Author:

Boil Size: 55 Litres

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 65

Mash Thickness: 3.14

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/9/2020 3:44 PM

Notes: Granos 13.000
Miel 5.000
Lactosa 4.000
Levadura 3.500
Frutillas 10.000

35.500

Author:

Surfist42

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 75

Mash Thickness: 1.5

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: 2/15/2020 2:48 PM

Notes:

Author:

Mother_Lode_Brewer

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/9/2016 6:34 PM

Notes:

Author:

Boil Size: 24.76 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 68

Mash Thickness: 2.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/4/2019 3:19 PM

Notes:

Author:

Fat Woody

Boil Size: 7.78 Gallons

Boil Time: 90

Boil Gravity: 1.062

Efficiency: 68

Mash Thickness: 0.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/3/2019 1:02 PM

Notes: Double grind wheat malts separately.

Step & Decoct:

1A) Heat 7.2 G to 114, dough in with 4.2 G and hold 20 min at 110*
1B) Continue heating remaining 3 G to 161*
1C) Add brew salts to remaining water (keep pH high for acid rest)

2A) After 20 min., add 3G @ 161* to bring mash to 122*, hold 15 min.
2B) Heat remaining 4G water, bring slowly to 202*

3) After 15 min., pull 2.5G thick mash into 30 QT stock pot and bring to 152* for 15 min.; then bring slowly to boil and boil calmly, stirring constantly for 30 min. Return to main mash to hit 152*ish, hold 50 min. (add more hot water from kettle if needed).

4A) After 50 min., drain MT first runnings into brew kettle and cover, begin heating to boil
4B) Add remaining sparge water at 202* to hit 168* stir and hold 15 min.

5) After 15 min., drain MT to 30 QT kettle, add to main kettle and bring to boil

> Priming/Conditioning with speise (gyle): Approx. 2 qts wort held back and frozen, then boil and pitch with fresh yeast (added starter/dregs from Aventinus bottles) before adding to bottling bucket.

01/21 Recipe edited to reflect more recent source water chemistry.

Recipe won Gold and Best of Show 2019 KC Bier Meisters competition.

Author:

AlleyCAt

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/8/2019 6:23 PM

Notes:

Author:

Krzysiek M

Boil Size: 9.5 Litres

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/18/2019 7:11 PM

Notes: Step by Step
Full Batch
Mash grains at 66 °C for 1 hour. Mash out to 76 °C. Recirculate the wort for 20 minutes. Runoff wort, sparging with water hot enough to keep grain bed temperature just under 77 °C. Collect about 26 L of wort and boil down to 5 gallons
19 L. Add dried malt extract with 30 minutes left in boil. Add hops according to the schedule given in the recipe. Add Irish moss with 15 minutes remaining in the boil. After the boil, chill the wort to 20 °C, aerate well and pitch sediment from yeast starter. Let ferment at 20 °C. Rack to secondary, add sugar and yeast nutrient and let sit for two weeks at 18–20 °C. If possible, bulk condition at4.4–7.2 °C for two to three months. Bottle or keg, minimising any splashing or other aeration of the beer.

Small Batch

Mash grains at 66 °C for 1 hour. Mash out to 76 °C. Recirculate the wort for 20 minutes. Runoff wort, sparging with water hot enough to keep grain bed temperature just under 77 °C. Collect about 9,5L of wort and boil down to
7L. Add dried malt extract with 30 minutes left in boil. Add hops according to the schedule given in the recipe. Add Irish moss with 15 minutes remaining in the boil. After the boil, chill the wort to 20 °C, aerate well and pitch sediment from yeast starter. Let ferment at 20 °C. Rack to secondary, add sugar and yeast nutrient and let sit for two weeks at 18–20 °C. If possible, bulk condition at 4.4–7.2 °C for two to three months. Bottle or keg, minimising any splashing or other aeration of the beer.

Author:

Shipwreck Brewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

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: 6/18/2019 2:35 AM

Notes:

Author:

Boil Size: 25 Litres

Boil Time: N/A

Boil Gravity: 1.062

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 23 ° C

Priming Method: Priming Sugar

Priming Amount: N/A

Creation Date: 6/9/2019 12:39 PM

Notes:

Author:

Albert Tea

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 47

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/23/2018 12:56 PM

Notes:

Author:

Dan_K

Boil Size: 70 Litres

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 80

Mash Thickness: 3.1

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: 9/27/2018 11:34 PM

Notes: As the sparge rinse dropped to about 12 BRIX the balance was collected to make a secondary beer. To the sparge approx one gallon of the collected first wort was added back to the gallon and one half of collected sparge the Brix of this was 15.5 at start of boil and 18.6 at the end of boil.

The original BRIX of each wort at end of boil was

20.2 for first Wort

18.6 for second wort.

The tart cherries (pitted) were obtained fresh from orchards, they were put into 2.5 lb bags and frozen till use. At time of use slow defrosted till just cold, then gradually heated to 165 held for 10 min then quick chilled to 121 and pectinase added 1 teaspoon to 7.5 lbs of cherries. held at temp for 45 min then chilled to 70 deg before adding to secondary of multiple batches at a rate of 1 1/2 pounds per gallon of beer.

Author:

Sanktwo

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.131

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/9/2018 1:27 PM

Notes: Spent 3 weeks in primary
During fermentation the first few days the temp was reaching 78F then calmed down to around mid 70s once fermentation calmed. The 3rd week temp was around low 70s.

4.5 oz dextrose for priming. Needed 3 weeks in the bottle before CO2 was noticable.

Tested at 1 month in bottle (storage temp around low 70s): color was a lot darker than i expected, taste very sweet and lots of fruit aroma (mango, orange) taste was cherry like and fruity. I was hoping for more of a Belgiany yeasty flavor with a fruity nose. May need more time in bottle to condition.

Tested at 2 months: pretty much the same i'm not sure yet if i like it. I can and will drink it though, lol, but will keep aging and test every so often.

3 months aged: more CO2 fizz when pouring (which it needed), fruitiness aroma and the taste is getting better. Still cherry and citrus but it seems the sweetness is mellowing a little (which is a good thing). keep aging