Homebrew Beer Recipes | Page 14759 | Browse 295,000+ at Brewer's Friend

Author:

stevenbl1

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: corn sugar

Priming Amount: 3/4 cup

Creation Date: 5/20/2012 3:50 AM

Notes: steep grain at 155 for 30 min. late addition of malt at 20 min. filter to fermenting bucket. rack to secondary at 10 days and dry hop for additional 3 to 5 days.

Author:

Old Goat Brewing

Boil Size: 7 Gallons

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: 1/13/2013 2:07 PM

Notes:

Author:

adp

Boil Size: 1.25 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/9/2019 5:23 PM

Notes: Use the 50/50 ratio of tap and distilled water throughout the entire recipe; we have to pretend we're in Plzeň with it's beautiful water!

Mash grains (in bag) in 1.5 gal of water at 150°F for 90 minutes or until conversion is complete

Boil wort for 60 minutes
Add hops at 40 minutes

Cool wort and pitch yeast at 60°F - 70°F

Ferment at 60°F - 70°F for 1-2 weeks then clarify 2-3days before you plan to bottle. To clarify (Due to space and equipment limitations in my apartment I cannot cold lager a whole fermentor so I will use gelatin.)

To clarify the beer, mix 1g of gelatin in 2oz of warm water and let it re-hydrate a little bit. Then heat it to 150°F either in a microwave (use 5-10 second bursts) or stove top. Do not boil it. Mix it in the primary fermentor and let it sit for 2-3 days.

Once it is clearer, rack and bottle condition for another 1-2 weeks Either use fermentor's drops or priming sugar (about .7oz per gallon) I will be cold lagering it in the bottles in my fridge (which gets close to 32°F)

Author:

cjmck

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: 1.31

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: 12/24/2015 5:11 PM

Notes:

Author:

slheinlein

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: 1.33

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: 8/22/2015 10:52 PM

Notes:

Author:

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.091

Efficiency: 68.5

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/19/2016 4:44 AM

Notes:

Author:

Brett74

Boil Size: 36 Litres

Boil Time: 75

Boil Gravity: 1.04

Efficiency: 80

Mash Thickness: 3.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/25/2017 1:10 PM

Notes:

Author:

Jimbo64

Boil Size: 5.5 Gallons

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: 8/17/2012 1:17 AM

Notes: This is the second of 2 experiments on base malts. Yes its not what you'd expect for a malt experiment, high IBU and some pretty flavor tweaking special malts. But I dont really care what the base malts 'taste like by themselves' as much as how they taste in my favorite brews, IPA's :) All ingredients are kept common except the main malt bill. American Rahr 2 row, Experiment 2 will be German Munich Malt. There was supposed to be an Experiment 3 with English Maris Otter but I used the malt mix to create double bypass, a Bells 2 Hearted clone-ish. Ill report back after making and tasting all of them.

Kegged 9/20, Delicious, great malt flavor, hoppy but not over the top. The cascade dry hop for 3 weeks added a nice touch!

So far of Munich, Rahr 2row and Maris Otter gotta say Munich is coming out on top. Ill set up a proper tasting and report back shortly.

Cheers, Jim http://jimsbrews.blogspot.com/

Author:

Mumbles

Boil Size: 28 Litres

Boil Time: 120

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 3.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 26 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/28/2016 6:14 PM

Notes:

Author:

Schroedinger's Brewhouse

Boil Size: 28.5 Litres

Boil Time: 70

Boil Gravity: 21.7

Efficiency: 70.5

Mash Thickness: 3.3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 18 ° C

Priming Method: Speise

Priming Amount: 4.37 l

Creation Date: 10/22/2017 10:08 AM

Notes: Ensure your Mash pH is 5.7 whilst doughing-in at the proteolytic range. If you must, you can adjust the pH to 5.4 once at 62Celsius, although this is not necessary.

Let the boil sit in the kettle (lid on) for about 30 minutes to obtain good sedimentation of unwanted trub.

It is recommended to step up the yeast at least 2 times in order to obtain a large amount of fresh yeast cells.

Once fermentation is complete (at Vs End) drop the temperature to 5 Celsius over 24 hrs. The next day, drop again to -1 Celsius and let it sit for 2 weeks (unless you own a centrifuge). One the old yeast is gone, ensure to have a fresh batch of the same yeast ready and mix it together with the Speise at about 14 Celsius and then bottle.

Condition the bottles at 18-20 Celsius for a good week, then at 5 Celsius for the remaining 2 weeks. If your beer tastes green after that period, subject it to another warm conditioning cycle.

Enjoy

Author:

Kruk Brewing

Boil Size: 1 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: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/9/2014 4:39 PM

Notes: Super easy hard cider, very drinkable and smooth body, slightly tart.

NOTES:
No boiling required.

For yeast, I use 1/2 packet of Lalvin 71b-1122, so I often do two gallons to use the whole packet. Try different yeasts and see what you like, if you want to.

Indian Summer Apple Cider contains Ascorbic acid (vitamin C) as a preservative, so it has no affect on yeast fermenting. Any other cider using ascorbic acid would have similar results. Don't use a cider with potassium sorbate, it will kill your yeast.

DIRECTIONS:
Pour the cider into your sanitized primary fermenter. I used 1 gallon glass jugs and did 2 gallons at the same time. Use a sanitized funnel if you're afraid of spilling.

Leave some room at the top of the jug, but you don't need to leave a lot of room, as there won't be a tremendous krausen like with beer.

Drop the raisins in, anywhere from 15-25 is fine.

Add 1/2 packet of Lalvin 71b-1122 yeast per gallon.

Seal with a sanitized airlock and wait for 2-3 weeks, or up to 6 weeks. When you get beyond 8 weeks, you might have more yeast characteristic come out in the cider.

As fermentation occurs, the airlock will bubble and the cider will be cloudy.

The hard cider is ready when the cider is nice and clear golden color, and the yeast has settled on the bottom of the fermenter.

Bottle like beer, with your preferred level of carbonation. I typically use 0.8oz per gallon of dextrose, or 1 carbonation tab per bottle if I'm feeling lazy.

This cider purposely has a low alcohol content. I find it quite drinkable and smooth, a bit tart like a granny smith apple. You can ratchet up the alcohol by adding brown sugar or more sugar if you like, but I prefer my cider to have a lower ABV. Removing the 3oz of cane sugar (table sugar) would reduce this to about 4% abv and also makes a very tasty and easy drinking hard cider.

Author:

CrittHennessy

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 75

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/13/2017 4:04 AM

Notes: INSTAGRAM: Dad's Making Beer

MASH DETAILS
-Total Water: 10.73 gl
-Mash Water: 5.65 gl (Temp 167)
-Sparge Water: 5.08 gl (Temp 182)

BOTTLING DETAILS
-Priming Sugar: 139 Grams (Corn Sugar)

Online Critic Review (Batch #2)
Hops.Grains.Yeast: https://hopsgrainsyeast.wordpress.com/2017/01/30/east-meets-west/
*Batch #2
*Brewed November 2016, Bottled 12/7/16

Author:

itsTimBro

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: co2

Priming Amount: 32.35 psi

Creation Date: 1/10/2020 3:09 PM

Notes:

Author:

JMcK

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: corn sugar

Priming Amount: 6.25

Creation Date: 2/11/2014 7:17 PM

Notes: I've been drinking this for a couple of months. Overall I think it was a pretty good effort. Despite all of the talk that hoppy hefeweizens don't work, I enjoy drinking this every time I reach for it. That said, it's way over-carbonated. I used 6.25 oz of corn sugar, which is not that much more than what I used in a normal hefeweizen I brewed around the same time (6 oz, and i thought that one was under-carbonated). I'm thinking perhaps it's the high hop content in the beer coupled w/ the wheat malt. In the future, I'd use 5.75 or 6 oz. In contrast, I just brewed a typical hefe and bottled w/ 195 grams (nearly 7 oz)... still waiting for that one to condition.

Author:

DewsBrews

Boil Size: 17 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 72

Mash Thickness: 1.25

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: 10/28/2014 5:31 PM

Notes: Mash Notes
8.3 Gallons at 166 degrees for 60min
8-9 Gals to 180 degrees

Author:

llvtt

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/25/2016 3:41 PM

Notes:

Author:

THE ONE CERVEJARIA

Boil Size: 60 Litres

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/1/2015 12:27 PM

Notes:

Author:

Mikklan

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 68

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2017 5:36 PM

Notes: Room fermention temperatur 19 degrees for 3 days. 21 degrees for 11 days. 7.5 g. Sugar for carbonating. It is possible to increase the IBU to 45 -50. This will probably make a fantastic beer even better. Be avare of the alcohol content. Use more water to boil or reduce malt amount if you want less alcohol.

Author:

joetothemo

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 77

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/20/2016 4:55 PM

Notes:

Author:

Lil' Wheaty's

Boil Size: 7 Gallons

Boil Time: 30

Boil Gravity: 1.048

Efficiency: 77

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: 23.72 psi

Creation Date: 12/3/2014 9:03 PM

Notes: NOT MADE IN THE USA. Everything Drumpf would hate:

- Malt and water from Canada
- Hops from Czech
- Yeast from Norway
- Equipment from New Zealand