Homebrew Beer Recipes | Page 145 | Browse 315,000+ at Brewer's Friend

Author:

PaddyMcGurk

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.027

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/11/2016 8:13 PM

Notes: LHS was out of Thames Valley Ale, so I figured I'd give the London Ale III a try.

Author:

Boil Size: 29.5 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 80

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: 5/7/2015 11:32 AM

Notes:

Author:

IANB

Boil Size: 28.5 Litres

Boil Time: 80

Boil Gravity: 1.058

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: corn syrup

Priming Amount: 200

Creation Date: 11/29/2015 2:25 PM

Notes: The orange juice came from a bunch of over ripe tangerines that were boiled skin and all and then sieved to make a clear juice. The juice has some of the bitterness of the pith plus the flavor and sweetness of the juices.

The coriander is crushed and then boiled in the orange juice to eliminate any bacteria.

The juice less the coriander seeds are placed in the secondary and the beer slowly added to reduce any chance of oxidation.

leave for one week then bottle to condition.

Author:

butsi

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 75

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: 5/3/2015 5:01 AM

Notes: ABV: 4%
IBU: 40

Author:

brew maniac

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/23/2013 4:14 PM

Notes: 1. Brown sugar added as syrup on day three of primary fermentation.
2. Honey is added as a syrup to secondary on day one.
3. Primary fermentation is 9 to 10 days.
4. Secondary fermentation is for two weeks.
5. Carboy is then cold crashed at 34 degrees F for 5 days.
6. Gelatin solution is then added and allowed to settle for another 3 days.
7. At this point I will rack this to a keg or bottling bucket.

Author:

suda

Boil Size: 42 Litres

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 85

Mash Thickness: 2.9

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: 8/18/2016 1:54 PM

Notes:

Author:

jbedell2

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.019

Efficiency: 70

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: 6/15/2015 2:12 PM

Notes: Recipe Type: All Grain
Yeast: Red Star Montrachet
Yeast Starter: Nope
Additional Yeast or Yeast Starter: Nope
Batch Size (Gallons): 5
Original Gravity: 1.066
Final Gravity: 0.998
Boiling Time (Minutes): None
Color: Champagne
Primary Fermentation (# of Days & Temp): At least 6 weeks at 74 degrees
Secondary Fermentation (# of Days & Temp): None

Apfelwein (German Hard Cider)

This took 1st Place at the 2007 Alamo City Cerveza Fest BJCP sanctioned competition for the Cider and Apple Wine Category and 2nd Place for Best of Show for Meads & Ciders!

Ingredients

5 Gallons 100% Apple Juice (No preservatives or additives) I use Tree Top Apple Juice
2 pounds of dextrose (corn sugar) in one pound bags
1 five gram packet of Montrachet Wine Yeast

Equipment

5 Gallon Carboy (I use a Better Bottle)
Carboy Cap or Stopper with Airlock
Funnel

First sanitize the carboy, airlock, funnel, stopper or carboy cap.
Open one gallon bottle of apple juice and pour half of it into the carboy using the funnel.
Open one bag of Dextrose and carefully add it to the now half full bottle of apple juice. Shake well.
Repeat Steps 2 and 3, then go to step 5.
Pour in the mixture of Apple Juice and Dextrose from both bottles into the carboy.
Add all but 1 quart of remaining 3 gallons of apple juice to the carboy.
Open the packet of Montrachet Yeast and pour it into the neck of the funnel.
Use the remaining quart of juice to wash down any yeast that sticks. I am able to fit all but 3 ounces of apple juice into a 5 gallon Better Bottle. You may need to be patient to let the foam die down from all shaking and pouring.
Put your stopper or carboy cap on with an airlock and fill the airlock with cheap vodka. No bacteria will live in vodka and if you get suckback, you just boosted the abv.

There’s no need to worry about filling up a carboy so full when you use Montrachet wine yeast. There is no Kreuzen, just a thin layer of bubbles (
). I'm able to fit all but 4 oz. of my five gallons in the bottle. Ferment at room temperature.

It will become cloudy in a couple of days and remain so for a few weeks. In the 4th week, the yeast will begin to drop out and it will become clear. After at least 4 weeks, you can keg or bottle, but it is ok to leave it in the carboy for another month or so. Racking to a secondary is not necessary. It ferments out very dry (less than 0.999, see here)

If you want to bottle and carbonate, ¾ cup of corn sugar will work fine. Use as you would carbonate a batch of beer.

Remember to reserve judgment till after 3 glasses. It grows on you.

GENERAL QUESTIONS
compiled by Dammed Squirrels from the first 37 pages of this thread. Thanks DS!

How does it taste?
It ferments quite dry. Some people have tried different yeasts in order to achieve a sweeter taste. It may take you a few glasses to get a feel for the flavor. It is very reminiscent of a sort of apfelwein produced locally in Germany. There really is no comparable product in the United States. It's drier and less sweet than commercial hard ciders.

What is the difference between Apfelwein and hard cider?
EdWort says, “Most ciders are a bit sweeter. Ciders and Apfelwein are about 6% abv, but I like the little boost I give it with 2 pounds of Dextrose. It adds no body or flavor and still tastes like Possmann's Apfelwein, only it will kick your butt much quicker.”

Is this like Apfelmost / Apfel Korn?
No. Apfel Korn is a german liqeur made from wheat spirits. Apfelmost is spontaneously fermented with fresh-pressed apples or apple juice. It is probably similar, but the results may vary as a result of the spontaneous fermentation. Either way, Apfelmost is most certainly has a lower alcohol content since the initial gravity is not increased by the use of concentrate or corn sugar.

What’s the difference between apple juice and cider?
Cider is made by pressing apples. Juice is then filtered to remove all of the stuff that makes it cloudy.

Can I use apple cider instead?
Sure! You can use whatever you want. However, there is not enough information in this thread to give you any better details as to how it will turn out. I recommend starting a new thread or ask more experienced cider-makers.

What kind of Apple Juice should I use?
Ideally, you want to use 100% natural apple juice with no preservatives. The only acceptable preservative is ascorbic acid, which is a source of vitamin C and does not affect fermentation. Pasteurized juice is preferred, since it will have less bacteria.

How much will this recipe cost me?
5 gallons of Apfelwein can be made for between 20 and 25 dollars.

What else can you do with this recipe?
EdWort says, "this makes a great Grog in the winter time. Take a quart in a sauce pan, add some rum, turbinado sugar, and float a cinnamon stick in it and simmer for a while. Serve hot in mugs. It'll warm you right up."

GENERAL WARNINGS

Excessive consumption of Apfelwein WILL get you drunk at warp speed.

Drink a quart of water and take 3 aspirin before going to sleep tol help reduce the effects of excessive Apfelwein consumption as well as the urge to call EdWort a M'F**kR! [IMG]/images/smilies/biggrin.gif[/IMG]

Author:

thereisnochaos

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.09

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/4/2015 8:45 PM

Notes: Watermelon is added in secondary after proper sanitization

Author:

Joeyb

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 67

Mash Thickness: 3

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: 12/13/2020 5:59 PM

Notes:

Author:

MissBrittanomyces

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 73

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/16/2016 7:28 PM

Notes: 2/17/16 - Made 800 ML starter of 1.040

Author:

enrique

Boil Size: 1.5 Gallons

Boil Time: 90

Boil Gravity: 1.069

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/14/2015 7:10 PM

Notes: Wicked dark hoppy stuff. First batch turned out great!

Author:

zolakoma

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 80

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: 1/28/2013 5:57 PM

Notes:

Author:

kcarlson

Boil Size: 19 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 67

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/18/2014 10:14 PM

Notes: Optional: Roast pilsner malt @ 175°C for 20min

Herbs for secondary are for "dry-herbing".

Author:

Tylor Miranda

Boil Size: 5 Gallons

Boil Time: N/A

Boil Gravity: 1.092

Efficiency: 75

Mash Thickness: 0.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 78.5 ° F

Priming Method: turbinado

Priming Amount: 4.2 oz

Creation Date: 7/6/2020 4:39 AM

Notes: This beer should be made in early spring when fresh spruce and juniper tips are fresh. The spruce tips should be foraged in early spring as soon as the bright lime-green buds emerge from their papery casings. This is when they are most tender and their slight resinous flavor is minimal. For safety, juniper tips have been replaced by dry juniper berries purchased from a reputable dealer as some juniper plants are poisonous.

Of the roughly 40 species of juniper, a small number are poisonous and a majority have bitter fruits. Only a few yield edible berries (actually modified cones) and only one is routinely used for flavoring. The flavoring juniper, best known for its contribution to gin, pickling, and Sahti beer, is common juniper, Juniperus communis.

Mash lasts 5+ hours, and there is no boil. Therefore, this is a raw beer.

Hops are added 40 minutes into the 176f mash.

Beer is racked post fermentation and turbinado is added and stirred into the beer. The beer is then bottled and corked quickly as fermentation can be vigorous after just 20 minutes.

Author:

banjo boys brew

Boil Size: 15 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 77.81

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/11/2016 7:16 PM

Notes: Servomyces 15 Min
Lactose 10 Min

Author:

Tore

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/30/2013 11:04 AM

Notes:

Author:

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.014

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/21/2015 7:58 PM

Notes:
OG= 1.024

FG= 1.010

ABV= 1.8%

Author:

Whiskeyjack

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: N/A

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: 1/27/2015 7:58 PM

Notes:

American Brown Ale

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

10-D Brown Ale, American Brown Ale

Min OG: 1.040 Max OG: 1.060
Min IBU: 25 Max IBU: 60
Min Clr: 15 Max Clr: 22 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 10.50 Wort Size (Gal): 10.50
Total Grain (Lbs): 19.75
Anticipated OG: 1.049 Plato: 12.05
Anticipated SRM: 18.2
Anticipated IBU: 34.4
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 13.55 Gal
Pre-Boil Gravity: 1.038 SG 9.42 Plato

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
78.5 15.50 lbs. Pale Malt - Crisp M.O. Great Britain 1.038 3
2.5 0.50 lbs. Victory Malt America 1.034 25
6.3 1.25 lbs. Crystal 40L America 1.034 40
6.3 1.25 lbs. Cara-Pils Dextrine Malt 1.033 2
2.5 0.50 lbs. Crystal 60L America 1.034 60
3.8 0.75 lbs. Chocolate Malt America 1.029 350

Potential represented as SG per pound per gallon.

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.80 oz. Horizon Pellet 13.60 25.5 60 min.
2.00 oz. Amarillo Gold Pellet 7.10 8.9 15 min.
2.00 oz. Amarillo Gold Pellet 7.10 0.0 0 min.

Yeast
-----

White Labs WLP001 California Ale Yeast

Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 19.75
Water Qts: 25.67 - Before Additional Infusions
Water Gal: 6.42 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions

Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 60

Total Mash Volume Gal: 8.00 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

0

Author:

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/2/2016 4:43 AM

Notes:

Author:

swade@penncharter.com

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 55

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/18/2018 8:35 PM

Notes: Pre Boil Gravity = 1.040
OG- 1.052
Brix= 13
7% ABV predicted
Mash pH= 5.6
FG = 1.008
ABV= 5.5%
(did not reach target gravity. either mash a little higher or longer. do starch test to check for full conversion. also add another pound of base malt for compensate for lower efficiency.)
Flavor and aroma, color and head were similar to wrench.

Parti Gyle (Pale Ale)
Pre Boil Gravity 1.010
OG= 1.020
FG= 1.000
2.5% predicted
Added 1/2 lb corn sugar
Hops Added-1oz Sorachi Ace,
.38 oz Warrior,
.35oz Mosaic
.48oz El Dorado