Homebrew Beer Recipes | Page 1729 | Browse 320,000+ at Brewer's Friend

Author:

Canadian Hammer

Boil Size: 13.5 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 67 ° C

Priming Method: Dextrose

Priming Amount: N/A

Creation Date: 7/24/2014 7:46 PM

Notes: Yeast Starter
1.5 l
154g of DME
Target pitch of 98 billion cells
Starter should yield 216 billion
Harvest 100 billion.
Pitch 118 billion

Author:

AJO7730

Boil Size: 12 Litres

Boil Time: N/A

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: 77 g

Creation Date: 7/10/2021 1:36 PM

Notes: 1. The apples are firstly shredded using a food processor with a shredder attachment. This allows all the apples, skin and all, to have an increased surface area. 25g of Pectinase enzyme is added over the apple shavings and 5 crushed Campden tablets. This is then covered with aluminium foil and a heavy cloth or closed with the lid and airlock. This is allowed to digest for 4 hours at 35 degrees.

2. The apple digest is then placed into a clean and sterilized fruit press lined with a muslin bag. The juice is then slowly pressed over the course of 30-60 minutes into a 20L pressure fermenter. This is given at least 4 additional hours additionally to rest for the SO2 to degas.

3. 500mL of Water is then heated to 75 degrees Celsius for 15 minutes of Pasteurizing, the addition of the Cinnamon, Orange Rind and Earl Grey Tea. After 15 minutes, dissolve 500g of caster sugar in 500mL of water and add to Tea solution.

4. Pour the sugar and flavour mixture into the apple cider fermenter and close the fermenter lid but open the pressure release valve.

5. The Yeast is added 8 hours into the work and fermentation is allowed to occur for 3 weeks at 15 psi.

6. After 3 weeks, transfer clear cider to another clean PET fermenter to exclude sediment from primary fermentation. Allow this to now condition for another 2 weeks in this fermenter with a floating dip tube. Ensure the pressure is allowed to reach 15-20psi. Alternatively, keg in 2.5L PET bottles foe 2 weeks conditioning before serving on tap at 5psi at 4 degrees. Wait for 3 days before serving to absorb the appropriate amount of CO2.

Author:

elitecrisp

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.129

Efficiency: 50

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: 6/27/2019 5:30 PM

Notes:

Author:

Meatwad

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/15/2019 6:33 PM

Notes: 1 L starter, 151g DME
Harvest 400 mL
Pitch 600 mL

Author:

skyblue67

Boil Size: 17.2 Litres

Boil Time: 105

Boil Gravity: 1.052

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/23/2018 4:42 PM

Notes:

Author:

SCRWBREW

Boil Size: 32 Litres

Boil Time: 80

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/5/2017 11:29 PM

Notes:

Author:

meryvn

Boil Size: 23.5 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/7/2017 7:09 PM

Notes:

Author:

Roget

Boil Size: 38 Litres

Boil Time: 70

Boil Gravity: 1.033

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/3/2017 11:07 PM

Notes: Start Eff 1.035@69%
preboil 1.030 Adjust eff down to 60%
add 225g Dextrose
Into FV 1.035 Eff upto 65%

1.002 after 7 days
Cold Crash 4 Days

Bottling:
20L - 1.8CO2 @18C =78gDextrose
8L - 1.9CO2 @18C =35g

Author:

Tinkbrewer

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 65

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: 4/24/2016 11:55 AM

Notes:

Author:

rtthorn

Boil Size: 6.8 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/16/2016 2:42 AM

Notes: yeast starter 1 step 1 liter: 5.28 Oz DME
add an additional smack pack of yeast

steep grains for 30 min at 155f

Add corn sugar, half of molasses, malt extract at 60, add the rest at 30 min

yeast nutrient

top blew off fermenter on second day. landed upside down on top of fermenter. what a mess.

Author:

CB1321

Boil Size: 5 Gallons

Boil Time: 15

Boil Gravity: 1.028

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: 8/25/2015 1:38 AM

Notes:

Author:

PorterbleBrewing

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

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: 3/30/2015 3:07 AM

Notes:

Author:

db Brewer and Wine

Boil Size: 3 Gallons

Boil Time: 90

Boil Gravity: 1.092

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/21/2016 12:01 AM

Notes:

Author:

dkcollier@yahoo.com

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 74

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/23/2015 5:56 PM

Notes: ♦ BREW DATES:
Date: Brew Day • 11.06.15
Gravity End of Sparge • 1.066
Gravity End of Boil (OG) • 1.061
Date: Pitch Yeast • 11.08.15 @68° minifridge
Gravity (FG) • ______________________
Date: Keg Day • 10.24.15
Drafted Who’s House • Dan's

♦ SESSION NOTES: Missed the Weyermann Rauch Malt step. Will have it for next brew session. steep no longer than 30 minutes @ 2-4 oz max. Needs to be a fresh as possible. It will dissipate over time. http://www.thebrewingnetwork.com/post1700/ Rauchbier with Jamil and Mitch Steel. End of sparge 1.056. ♦ During the worting chiller phase capture 5 gallons of water and put PBW. After kettle is rinsed add the 5 gallons PBW bring to 140° and clean interior. ♦ 8 ounces of Midnight Wheat Malt is way too dark for what I was looking for.

♦ STANDARD BREWING NOTES:
60 mins at mash – Add tbsp 5.2 pH balancer.
60 minutes – Add 2 drops Fermcap
60 minutes – Add 5 tablespoon Gypsum for IPA
15 minutes – Add Immersion Chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last
♦ Check to see if nozzle is pointed upwards
Create 7 gallons sparge water. Bring to 154° strike temperature.
Prime pump. Push water through hose.
Add grain – Sparge at 144-152° for ___ minutes (Minimum 60)
(One gallon loss during sparge process)
Water burn rate: 1-1/2 gallon per hour.
Drain GRAIN from kettle. Adjust water height of ___ (7 gallons)
Boil clean water for end of boil session adjustment.
Mash Option dark beers – Add x tablespoon Calcium Carbonate

♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales

♥ DRINKABILITY: What did you like about it. Sample Date:

♦ RECIPE NOTES:
What was the recipe source?
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Author:

bloodysafety

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 60

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: 8/2/2015 3:48 PM

Notes: herbs are added about 5minutes into whirlpool ideally around 190F. 170 for herbs with pectin, i.e. rosehips.

Author:

Gareyet

Boil Size: 9.2 Gallons

Boil Time: 75

Boil Gravity: 1.028

Efficiency: 66

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/9/2017 6:42 PM

Notes: final gravity recipe is 1.007-1.008.
mashed at 145 for 30 min then increased to 155 for 60 min.

Author:

Nate74363

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/21/2015 10:51 PM

Notes:

Author:

Cbez

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/25/2015 4:15 PM

Notes:

Author:

GuzBrew

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 14.89 psi

Creation Date: 12/1/2019 5:54 AM

Notes:

Author:

Athenian

Boil Size: 41 Litres

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 70

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: 12/31/2013 6:51 AM

Notes: