Homebrew Beer Recipes | Page 14665 | Browse 295,000+ at Brewer's Friend

Author:

CTuck

Boil Size: 224 Gallons

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 80

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: 9/1/2019 7:21 PM

Notes:

Author:

Rhys33

Boil Size: 26.5 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 78

Mash Thickness: 3.13

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: 1/5/2024 6:49 PM

Notes: Brew day 06Jan2024:
- The 0.41kg jaggery addition is listed as "cane sugar" in the fermentables list.
- Aiming for a clean, crisp saison, with some background maltiness (Munich 22L) and honey-maple character (jaggery).
- I'm short on torrified wheat. Using ~2/3 TW + 1/3 flaked barley.
- Mash pH. Est = 5.55. Act @20 min = 5.65. Added 2ml lactic @ 40 min. Retest @ 55 = 5.36. Adding 0.5ml extra lactic ahead of sparge. Also 1g CaCl to sparge water.
- OG = 5.7 gal @ 11.6 brix (1.047) and 76% eff.

Kegging 21Jan2023:
- FG = 1.001. ABV = 6.0%
- Gravity sample tastes good. Smooth and clean. Mild citrus and spice. Jaggery adds a nice honey note.

Author:

EbbandFlow

Boil Size: 186 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

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: 8/28/2023 1:10 PM

Notes:

Author:

jordsti

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/9/2022 1:33 AM

Notes:

Author:

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.172

Efficiency: 75

Mash Thickness: N/A

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: 10/31/2021 8:48 PM

Notes:

Author:

Npduclos

Boil Size: 2.5 Gallons

Boil Time: 30

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 2.3 oz

Creation Date: 1/15/2021 10:36 PM

Notes: Split into 2 4 L fermentation vessels.

Add enzyme at high krausen.

Dry hop one with Columbus, and 1 with Citra.

Author:

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 100

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 7/20/2020 4:21 PM

Notes:

Author:

Boil Size: 6 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 60

Mash Thickness: 2.08

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: 5/15/2020 4:10 PM

Notes:

Author:

NewfDrool

Boil Size: 13 Gallons

Boil Time: 30

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 13.86 psi

Creation Date: 2/27/2020 7:31 AM

Notes: Brut IPA based off the dude at Morebeer. I forget his name but he's always there.

He calls for short boil (15min)
Hops at 5 min (~2oz) and flameout (8 oz)
Chill wort down to 140, add amyloglucosidase enzyme, whirlpool 30 minutes.
Dry hop with a bunch (another 8 oz?)
*no bittering hops!*

Ferment with Kveik in the 80-90F range. Should finish quickly!

I'll carbonate on the higher range, maybe 3vol.

He did mention there will be little to no head on the beer once served. Also the calculated IBU should be really low, like around 10.

I will whirlpool for 20 at 180, then drop to 140 and whirlpool with enzyme.

Author:

soulbrew

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.023

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: 2/25/2020 9:26 AM

Notes:

Author:

apopnj

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.036

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/27/2015 8:45 PM

Notes:

Author:

RockyMtnGT

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 73

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/25/2019 1:02 AM

Notes: Mash low with 1 vial of WLN4100 Ultra-Ferm
Lauter mash but do not heat to allow enzymes to continue to break down sugars
Sparge, lauter and allow wort to stand for ~30 minutes to allow enzymes to continue to break down sugars
Boil for 60 minutes and follow hop schedule - I used a different hop schedule than Kim did.
It is recommended you add more yeast nutrient to fermenter half way through fermentation

Edit 9/18/18 - My first run on this came up a bit short on FG (1.006). Still pretty dry and amazingly juicy, but really want to get it down to <1.000. May try 2 vials of the WLN4100 in the mash next time and maybe some glucoamylase in the fermenter.

Author:

Endre

Boil Size: 27 Litres

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 85

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/18/2019 10:04 AM

Notes:

Author:

TS_

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.119

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/9/2019 7:10 AM

Notes:

Author:

ehukaifalcon17

Boil Size: 6 Gallons

Boil Time: 30

Boil Gravity: 1.041

Efficiency: 73

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: 11/29/2018 6:49 PM

Notes:

Author:

Exca

Boil Size: 77.73 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 0.57 bar

Creation Date: 9/5/2018 2:03 AM

Notes:

Author:

illingwd

Boil Size: 3.8 Litres

Boil Time: 60

Boil Gravity: 1

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: 9/1/2018 1:33 PM

Notes:

Author:

Dustydust

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 14.89 psi

Creation Date: 8/28/2018 5:47 AM

Notes: Pressed enough apples for 10 gallons of cider. Apples came from my dad's summer culinary tree and summer crab apple tree. I tried to mix apples evenly before pressing.

- add crushed campden tablets 24 hours prior to yeast pitch.
- add pectic enzyme when adding campden tablets
- Rehydrate yeast with about 1/4 cup of water that has been boiled with go form. Use an ice bath to cool the solution down before adding yeast. Let yeast rehydrate for thirty mins before pitching into cider.
- After fermentation has started, add hydrated fermaid o with about 1/8 to 1/4 cup cooled water (with chlorine removed).

Oxygenated cider with pure O2 for 1min 10 sec.

Yeast:
Red Star Premier Blanc in 5 gal - 1.048 OG
Mangrove Jack M02 in 5 gal - 1.05 OG

Apples gathered on 8/25/2018
Cider pressed on 8/26/2018

Packaging - Kegging ONLY

NOTE: These steps must be followed in order. If metabisulfite is added after sorbate then chemical reactions can occur that will give the cider a 'geranium' off flavor.

- add 1/4 tsp potassium metabisulfite to 5 gal of cider to inhibit yeast and bacterial growth.
- Wait at least 12 hours.
- add 2-1/2 tsp potassium sorbate to 5 gal of cider to halt fermentation.
- Wait at least 24 hours. 48 hours is ideal.
- Transfer cider to a keg.
- Purge oxygen from headspace.
- Remove a sample of cider and add apple juice concentrate until you're happy with the flavor.
- Take a gravity reading of the cider sample, then dose the main batch until the gravity readings match. Err on the side of too little.
- carbonate to desired levels

Very good read on backsweetening -
http://beersmith.com/blog/2017/03/07/how-to-backsweeten-beer-cider-and-mead/

8/23/2019 tasting notes:
I tasted and back-sweetened the ciders today. The preference of my wife and I was the champagne yeast batch. The champagne yeast batch had a dry champagne quality that we both enjoyed; it was smoother too. The mangrove jack batch was nice an clean, with a slight bitterness on the backend. Both finished at 0.994. I tend to like my cider on the dryer side, but not bone dry. I back-sweetened the mangrove jack cider to 1.002 and the champagne yeast cider to .999 with frozen apple juice concentrate from the grocery store. I decided to backsweeten the mangrove jack batch a little more to help balance out the bitterness; it seemed to do the trick. No additional tannins or acidity were required. The crab apples did a great job of adding the acidity the cider needed.

The mangrove jack cider was slightly more bitter than the champagne batch, this is probably due to the ratio of crab apples to culinary apples. The champagne batch was obviously darker than the mangrove jack. This could be due to oxidation or the ratio of apples. The cider carboy was less full, while the mangrove jack carboy was filled to the brim, so oxidation could certainly be a factor. However, campden tablets are supposed to help with oxidation, both batches certainly had a decent amount of campden tablets added to halt the yeast. I'm used to oxidation flavors in beer, I don't get those stale flavors from the champagne batch. The fact that my wife and I prefer the champagne batch would indicate that it's probably not oxidized. Time will tell, I'll update this if it starts to exibit oxidation flavors.

Author:

Yoogaloon

Boil Size: 6.9 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/3/2018 3:03 AM

Notes:

Author:

Lenny J

Boil Size: 13.13 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 95 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/19/2018 8:00 PM

Notes: