Homebrew Beer Recipes | Page 136 | Browse 315,000+ at Brewer's Friend

Author:

rrenaud

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 2.6

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: 2/25/2016 3:13 PM

Notes: mildly inspired by?

http://www.themadfermentationist.com/2015/07/apricots-lactobacillus-and-hops.html

measured pre-boil gravity after 4 days of souring at 1.042 or 1.043. Sweet wort tastes a little sour, definitely lots of cooked corn aroma, which I hope will boil off. Boiled for 90 mins.

After 8 days of fermentation, refractometer read 6.8 brix, which puts this at about 1.006. After chilling, the sample was moderately sour but very clean, not having much saison character. Apricot puree added after 8 days of fermentation.

3/14: sampled, apricot added a nice background note. added 1 pound of frozen mangos.

Author:

Steinar Haug

Boil Size: 38 Litres

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 77

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/4/2017 9:02 PM

Notes: 1: The goal is to get 1051 - 1052 OG

2a: Use 200g (2.7%) sugar as late addition if you are bottle carbonating the beer. Then, when bottling, add approx 200g sugar to get it carbonated (200+200 = 400). 5.8% abv is the goal.

2.b: Use 400g sugar directly to the boil as late addition if you are kegging or adding co2. This depends on your efficiency.

3: Store for approx 6 weeks.

4: Enjoy

Author:

Stellenbosch

Boil Size: 45 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/30/2015 10:04 AM

Notes: A bit more hops because they are old so AA are probably lower. Also, I want to age this beer.

When adding sugar, add extra 3L of cold water to bring % to 6.2%.

+ 5g of CaCl2

Author:

kcq101

Boil Size: 7.1 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 78

Mash Thickness: 1.25

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: 4/16/2016 4:29 PM

Notes:

Author:

jeffmcl99

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/16/2015 5:28 PM

Notes:

Author:

Tore

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: N/A

Efficiency: 75

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: 4/21/2012 6:21 PM

Notes: Pitched it onto yeast cake of a normal wit, would probably swap out pale malt with pilsner malt.

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

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: 10/28/2015 6:13 PM

Notes:

Author:

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/16/2016 9:36 PM

Notes: Mash pH hit 5.4

Author:

foxchainman11@yahoo.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 56

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/6/2016 5:20 PM

Notes:

Author:

hines57

Boil Size: 6.25 Gallons

Boil Time: 45

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: 1.3

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: 5/1/2016 3:53 PM

Notes: Mash Grains in 3.25 Gallons x 90 min at 154F. At end of mash add 16oz crushed Acid Malt and stir then sparge off 6.25 gallons to ultra sanitary Metal pot fermenter. Purge air space with Co2. Cool to 95F and pitch 8oz Goodbelly Mango Probiotic drink. Flush again with Co2. Lacto ferment with Heat Belt at 90 to 95F for 48 to 120 hrs to sour. Boil as usual to 5.5 gallons. Note Add 2.5gm yeast neut to boil and 1 lb DME for head retention and 1.5 lb Belgian Candi Sugar to boil. Cool to 68F and Oxygenate well and pitch SA-5 to Sacc ferment. Transfer to secondary and add 2 to 4 lemon zest (to taste) and 1 oz Fresh Ginger Root Minced, 0.5 oz Crushed Coriander. Bottle as usual. May want to add champagne yeast at bottling as it is acid resistant. If you want a lower alcohol brew then don't add the Candi Sugar.

Author:

bigjlw75

Boil Size: 7 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: 69 ° F

Priming Method: Light DME

Priming Amount: 1.25 Cups

Creation Date: 1/27/2012 1:04 AM

Notes:

Author:

pongball

Boil Size: 38.2 Litres

Boil Time: 180

Boil Gravity: 1.072

Efficiency: 80

Mash Thickness: 2

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: 5/27/2022 12:24 AM

Notes: https://www.youtube.com/watch?v=LLF8YpYCfV4

IMPORTANT INFO - DO NOT SKIP.
Mash at 2:1 liquor ratio.

Reiterated mash.

Water chemistry wise, aim for London water but raise the chlorides to around 150ppm.
(I chose English Ale, but when I raise the Chloride to 150 ppm my pH gets too low. Adjust accordingly!)
You will have to stir the mash to avoid a stuck mash.

Add the sugar in two parts – 250g at day two of ferment, 250g at day three.

If making Jonny's Wedding Cake add 500g well-roasted hazelnuts and 3 sliced vanilla pods in mini muslin bags at cold crash. Add 200g cacao nibs after 7 days and condition for the remaining 7 days.

If making Brad's Breakfast add 500g of lactose at the end of the boil. Add 3 vanilla pods and 3 cinnamon sticks in mini muslin bags at cold crash. Add 150g roasty coffee (ideally notes of caramel) with three days left of conditioning.
Carbonate to around 2 vols.

If adding adjuncts DO NOT AGE. DRINK FRESH LIKE AN IPA.

https://www.themaltmiller.co.uk/product/cbc-x-omnipollo-pastry-stout

Author:

ToxicBrews

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 61

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/14/2015 5:15 PM

Notes:

Author:

Blymey

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

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: 12/29/2012 4:17 PM

Notes: I never did a side by side comparison, but this was an amazing brew. The recipe was formulated using info from an interview with John Maier, brewmaster at Rogue.

Author:

xthestewx

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 64

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: 10/23/2012 2:40 AM

Notes: very good

Author:

jpthier1020

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.049

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: 9/23/2012 3:11 PM

Notes: This is great! Do not be fooled by what some consider a high volume of peated malt. I love that peaty fiery essence to this; something about the WNC mountains and Scottish/Scotch influence that makes sense.

Author:

kiwifirst

Boil Size: 26 Litres

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/14/2016 10:53 PM

Notes: 2 packs of Yeast

Author:

chippola

Boil Size: 3 Gallons

Boil Time: 45

Boil Gravity: 1.095

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: sugar

Priming Amount: .5

Creation Date: 2/2/2015 4:15 PM

Notes: 1 week then transfer to secondary for 1-2 weeks. Bottle 12z with 1/2 tsp corn sugar.

Author:

Alan

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 50

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: 1/3/2013 4:03 AM

Notes:

Author:

Boil Size: 74 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 80

Mash Thickness: 3

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: 1/30/2015 11:35 AM

Notes: Acqua magazzino
Malto 1/2 a 40 gradi
1h di pausa per gente
metto tutto il malto a 40 gradi
faccio rampa unica fino a 65 e spengo 30min
dopo 90 minuti innalzo a 72
fg 1020 pr s33
fg 1010 per us05