Homebrew Beer Recipes | Page 1580 | Browse 315,000+ at Brewer's Friend

Author:

grassfeeder

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 83

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/21/2016 8:38 PM

Notes: Pitch the yeast at 52°F and ferment at 54°F for 5 days.

Raise temp to 65 for 7 days.

Drop temp to 30-32 degrees for 7 days.

Keg beer and carb. Wait 7 days before consuming.

Author:

Odd Company Brewing

Boil Size: 320 Litres

Boil Time: 60

Boil Gravity: 12.8

Efficiency: 78

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/28/2022 3:28 PM

Notes:

Author:

Klammer

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/10/2020 7:22 PM

Notes:

Author:

Jan Gunnar

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 72

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 26 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 2/12/2020 8:48 AM

Notes:

Author:

Krister Holmström

Boil Size: 22 Litres

Boil Time: N/A

Boil Gravity: 1.042

Efficiency: 100

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 113.9 g

Creation Date: 7/30/2019 9:32 PM

Notes: The dropdown says that I'd use Wyeast Sweet Mead -yeast, but actually it's Wyeast 4783 Sweet White - wine yeast.

This recipe is about brewing a hard cider solely from black or white currants with help of a several instructions picked from a currant wine -recipes.

1) wash and sterilize a 30 liter fermenter
2) melt the berries, if they're picked from a freezer, then put them into the fermenter and squeeze them with a help of a potato masher
3) boil 10 liter of water and add the sugars in, let it cool a bit
4) add heated water into fermenter and fill cold water from tap or bottles until a 20-liter sign is reached
5) add some campten tablets or powder and an anti-mold tablet into the fermenter
6) seal the fermenter and leave in a chill place for 4-7 days
7) wash and sterilize another 30 liter fermenter and filter the juice into it, leaving berry mush outside
8) add pectolase entzyme by the instructions on the bag into juice, pitch the yeast and place the fermenter in somewhere 20 celsius
9) when the FG reaches around 1.005, siphon the juice into another clean fermenter and place it somewhere chill for a month (I happen to have a cold cellar, which holds around 10-12 celsius temp and it turns out to be great for lagering and batch to sit)

Note: if you smell some rotten aromas floating from the fermenter during siphon, add some campden tablets into it and stir a little to remove the rest of the odour. Be warned that adding campden tablets at this point will stop yeast from fermenting, so you'd want to check, how dry you want your cider to be.

10) after a month of sitting, siphon the brew into another fermenter, add priming sugar and new yeast for carbonation then bottle and let prime for few days, or simply keg the whole batch

note that, unlike beer, wines and non-pasteurized ciders tend to mature in taste and body, so it doesn't hurt to let your cider to bottle prime for another month to achieve smoother taste profile.

Author:

ehukaifalcon17

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/30/2018 10:10 PM

Notes:

Author:

Dragobrew

Boil Size: 70 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 5.357

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/3/2017 1:04 PM

Notes:

Author:

a6asics

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.051

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: 2/4/2017 2:53 PM

Notes:

Author:

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 8.6

Efficiency: 72

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/17/2017 9:54 PM

Notes:

Author:

wyeasty

Boil Size: 11 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/17/2016 9:29 PM

Notes:

Author:

Tore

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

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: 2/27/2013 2:55 PM

Notes:

Author:

Starving Artist Brewing

Boil Size: 102 Gallons

Boil Time: 90

Boil Gravity: 1.069

Efficiency: 65

Mash Thickness: 1.5

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: 6/28/2016 2:47 PM

Notes:

Author:

BrewHop

Boil Size: 8.25 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 76

Mash Thickness: 1.5

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: 6/25/2016 5:56 AM

Notes: Brewed 6/28/16. Yeast is actually Hansen Blend WLP0075 from white labs. Strike was about 168 and I ended up with a at about 156F. Had to cool down with recirculating a gallon and topping off with a quart of cool water. I cut the sparge at 2 brix and had to top off with 3/4 gal of water to hit the right amount. In kettle efficiency was very high at 92% (1.040). Efficiency was a bit better than expected so it's more probably going to be more like a traditional lower abv IPA. Chilling took quite a while again so I might want to look into that. I had to chill the wort down a bit more in the bath which leveled out at about 63F is lower than I had wanted. 6/29/16 by morning it had risen up to about 64F so I cooled it a little and by evening it was that same temperature. Temp was at about 66F in the morning so I cooled it and by the evening it has reached 66F. 6/30 and 7/1 brew was between 66 and 62F. 7/2 it's sitting at 65F, and I am going to let it rise up naturally now. Tested gravity and biofined on 7/12, beer was very clear. Beer is good but turned out a bit more bitter and less aromatic than expected.

Author:

snoringdog

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: Forced CO2

Priming Amount: N/A

Creation Date: 5/12/2016 3:27 PM

Notes: Pitch the yeast at 68 °F (20 °C) and hold the temperature steady for the first two-thirds of fermentation. This moderate temperature keeps the esters and phenols from getting out of hand. As the fermentation slows, slowly raise the temperature to 72 °F (22 °C) over the last couple days, which increases the activity of any still-active yeast cells and helps ensure complete attenuation. This is important to a crisp finish to the beer. (byo.com)

Author:

Lawmanxxx

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 1.25

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: 2/22/2016 10:46 AM

Notes:

Author:

Brew Lab

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1.5

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: 2/4/2016 11:08 PM

Notes:

Author:

Brew Lab

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

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: 1/13/2016 11:21 PM

Notes:

Author:

apopnj

Boil Size: 8.3 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/3/2016 1:43 AM

Notes:

Author:

bradoslovich

Boil Size: 12.5 Gallons

Boil Time: 90

Boil Gravity: 1.024

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/22/2014 4:51 AM

Notes: Mash at 150° F (65° C) for 60 minutes.
Sparge at 175° F (79° C) to collect 6.5 gallons (24.5 L) of preboiled wort.
Boil 90 minutes, adding hops and Irish moss when indicated. 5.5 gallons at end of boil.
Cool to 60° F (16° C) and pitch yeast.
Ferment at 60° F (16° C) until fermentation is complete, then siphon into secondary.
Allow to remain at cold storage temperatures 40-50° F (9-10° C) for two to four weeks, then package and condition.