Homebrew Beer Recipes | Page 169 | Browse 320,000+ at Brewer's Friend

Author:

turnbulljs

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 72.5

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: 10/16/2014 7:09 PM

Notes:

Author:

blairmo

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.101

Efficiency: 100

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: 2/17/2016 10:22 PM

Notes: Jan 18 2016
OG 1.101
FG 1.004

Unplanned experimental recipe. Goal, to achieve a brew somewhere on the spectrum of saison-mead-ale

22 navel oranges juiced through Breville juicer. Est. 23grams sugar per orange (1.11 lbs), 46oz in volume.
Juice added at 10min to pasteurize
--------------------
7days: transfer to secondary
2lbs raw unprocessed honey added
Champagne yeast added
-------------------
14days:
1lb raw unprocessed honey added
(bubble 5sec intervals within 24hrs, so yeast still firing)
------------------------
1month:
Bottled using 1/2cup of raw cane sugar
Tastes pretty good. Fairly sour beer, but not funky at all. Fair amount of residual flavor and tongue tingling from the orange peel and ginger.
As original gravity was not taken due to multiple additions of honey, the estimate above is 1.101
Final gravity 1.004, and it certainly feels boozy after a few drinks.
-----------------------
April 3 2016 update
very nice head, very nice flavor other than being a little harsh. Cant wait to drink this in several more months and years.
------------------------
12/26/16 opened a bottle at Christmas, all the flavor still there..maybe a little dryer...really drinks like a hopped champaign

Author:

Sabeltann

Boil Size: 48 Litres

Boil Time: 60

Boil Gravity: 1.112

Efficiency: 68

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/11/2017 1:14 PM

Notes:

Author:

DewsBrews

Boil Size: 22 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/17/2014 7:38 AM

Notes:

Author:

Speedwell

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.023

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/30/2014 5:05 AM

Notes:

Author:

Yalc

Boil Size: 4 Gallons

Boil Time: 30

Boil Gravity: 1.03

Efficiency: 77

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/31/2016 12:43 PM

Notes:
BIAB Mash:
MASH: Heat 14 qts to 152F. Add grains to stabilize at 148F. Mash until pre boil gravity reached. Add heat to keep above 145F.
Pre Boil Gravity should be about 1.031.

BOIL:
Only up to a boil to sanitize, no hops.
Chill to 95F with ice.
LACTO PITCH:
Once down to 93F or so, acidify to 4.5 with Lactic Acid.
Pitch 1 Lacto Goodbelly.
Lay plastic wrap down on surface and flood with CO2 and lid.
Place in Garage (summer) for 2 days. Check pH after 24 hrs, then 48hrs, should be at pH 3.25 by then.

BOIL THE WORT AGAIN:
Remove plastic wrap and bring kettle to a boil once pH of 3.25 attained.
Add hops and boil 15 min.
Cool in ice bath.

PITCH:
Cool to 65F and transfer to fermenter.
Pitch 1 pack rehydrated US05 using GoFerm. After 4 days let rise outside chamber to whatever.

FRUIT: Once FG stabilizes rack into secondary & add fruit: 0.75-1.0 lbs/gal of passion fruit pulp.
Let go 1 -2 weeks at about 70F.

KEG IT UP!

Author:

max chavez

Boil Size: 3.5 Gallons

Boil Time: 45

Boil Gravity: 1.041

Efficiency: 83

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/1/2014 4:54 AM

Notes: Starting at 152deg for 45 min. 1.25qts/LB

Cool to below 120deg.Add 1/4# raw grain. Sour everything 3 days @110deg w/plastic wrap and CO2 blanket on surface.(final pH was 3.7-I'd say 8/10 for sourness)

Batch Sparge(170deg) to collect total pre-boil Vol.
Proceed with boil as normal.
Used a full pkt of yeast to give an advantage against the harsh pH

Author:

Jared Kelly

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 69.5

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: 3.3 oz

Creation Date: 1/2/2019 1:21 AM

Notes: Add fresh ground coffee and vanilla beans sliced lengthwise to secondary for 24-72 hours, depending on preference.

I've found adding coffee grounds to secondary makes for a less bitter brew than boiling. the difference between vanilla bean tincture vs added to secondary seems to be unnoticable.

Let this beer condition for at least 2-3 months in bottle

http://brulosophy.com/2019/01/21/brewing-with-coffee-boil-kettle-addition-vs-fermentation-vessel-addition-exbeeriment-results/

For the peanut butter victory at sea, add 2 6.5oz jars PB2 peanut butter powder to secondary and bump ibu to 65

Author:

suncrush

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Dextrose Bottle Priming

Priming Amount: N/A

Creation Date: 1/17/2012 6:12 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/20/2016 3:03 AM

Notes:

Author:

Chef Chad

Boil Size: 7 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: s

Priming Amount: N/A

Creation Date: 4/8/2012 1:23 AM

Notes:

Author:

Mickey

Boil Size: 5 Gallons

Boil Time: 15

Boil Gravity: 1.034

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/14/2015 10:13 PM

Notes: This isn't a Sahti according perfectly to style but one much closer to my tastes. I may kettle sour this at some point to see how I like that.

Author:

Mastermind171

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 60

Mash Thickness: 1.25

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: 4/27/2019 2:06 PM

Notes:

Author:

bolsito

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 80

Mash Thickness: N/A

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: 3/11/2016 2:25 AM

Notes:

Author:

amcclain

Boil Size: 115 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 80

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: 9/2/2015 5:11 AM

Notes: Pitch 300g of Rehydrated Yeast

Author:

MFer Brewery

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 75

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/28/2015 1:43 PM

Notes:

Author:

Ericm53

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 17.3

Efficiency: 79

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/26/2015 2:46 PM

Notes:

Author:

dandilov

Boil Size: 26 Litres

Boil Time: 90

Boil Gravity: 9.2

Efficiency: 82.3

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/4/2013 11:25 AM

Notes:

Author:

Sustainable Alcoholic

Boil Size: 9 Litres

Boil Time: 40

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: Batch

Priming Amount: 150g

Creation Date: 4/14/2012 6:58 PM

Notes: Based on a disappointing recent sample of Marble Ginger and a Twitter discussion with an ex-Marble brewer, I wanted to make something killer fiery so I doubled his recommended ginger additions.

Day 3 - Boil Honey with water and 5g dried ginger. Strained, cooled and add.

Day 5 - Rack to secondary, add fine sliced fresh ginger in bag, add some brandy to the dried ginger, stick it in a bag, add to secondary.

Priming sugar boiled with water and 5g dried ginger.