Homebrew Beer Recipes | Page 1730 | Browse 320,000+ at Brewer's Friend

Author:

Gary Griffith

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/6/2011 10:07 PM

Notes: I made a Belgian Strong Dark with the Ardennes yeast, and rack to a secondary and added the Brett Lambicus - just to see if it would result in a dark, tart cherry pie beer. On April 2, I sampled all my Bretts that I have going, and this one smelled of the Ardennes yeast (Belgiany/Abbey yeast) and was getting a little funk. Definitely warming alcohol, but I think it has 3 more months to go at least to get a proper level of funkness. See ya's in July!

Author:

skleice

Boil Size: 5 Gallons

Boil Time: 90

Boil Gravity: 1.078

Efficiency: 77

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: dextrose

Priming Amount: 1.7 oz

Creation Date: 12/4/2023 8:08 PM

Notes: Make a tincture with the peppers, vanilla beans and cinnamon sticks. Add to fermenter for 7 days or to taste.

Author:

DMB - JW

Boil Size: 22.95 Litres

Boil Time: 60

Boil Gravity: 1.054

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: 3/2/2023 8:12 PM

Notes: Brygg För Ukraina / Drinkers for Ukraine
Solitary brew
Resist - Ukrainian Anti-Imperial Stout

http://www.bryggforukraina.se
https://www.facebook.com/groups/bryggforukraina

Dead Mouse Brewery

Note Beetroot should be added!

Author:

MikeJSmith

Boil Size: 2 Gallons

Boil Time: N/A

Boil Gravity: 1.081

Efficiency: N/A

Mash Thickness: 2

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: 8/8/2018 9:09 PM

Notes: Combine cider and yeast, aerate, ferment at 65° F to 70° F (18-21° C) for 7-10 days, rack to secondary fermenter, and add pectic enzyme. Condition/clear in secondary fermenter for 4-6 weeks. Bottle condition with 6.25 ounces (175 g) corn sugar or force carbonate to 3.0-3.5 volumes CO2. Cellar for at least six months before serving.

Note: The final alcohol by volume (ABV) will vary depending on the original gravity of the yeast.

Specialty option (8-10% abv):
Add 1 lb (454 g) adjunct(s) (brown sugar, molasses, honey, dark corn syrup or sorghum) during fermentation. Add any desired spices in teaspoon increments while in secondary fermenter. Rack to tertiary fermenter for conditioning/clearing and bottle.

Karol's Krapple option:
Add 2 lbs (907 g) cranberries for a two-week secondary fermentation. Rack to tertiary fermenter for conditioning/clearing and bottle.

New England Style option (11% abv):
Add 2.5 lb (1.13 kg) brown sugar and 1 lb (454 g) molasses during fermentation. Add 1.6 lb (680 g) raisins, 2 tsp Saigon cinnamon, 1 tsp fresh ground nutmeg and agefor two weeks. Rack to tertiary fermenter for conditioning/clearing. Bottle condition with 3.5 oz (100 g) corn sugar (with half-pack Safale US-05 yeast) or force carbonate to 2.0-2.5 volumes CO2. Cellar for at least one year before serving.

Author:

Shølbryggeriet

Boil Size: 52.8 Litres

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 65

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 22 ° C

Priming Method: Mangrove Jacks Carbonation Drops

Priming Amount: 1 per 0.5l bottle

Creation Date: 11/25/2017 1:57 PM

Notes: 3 vials of yeast in 3l starter.
Split equally in 2 fermentors.

Author:

ServaesaPorFavor

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 65

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: 9/5/2017 2:52 PM

Notes: Per 5 gallon batch:
.25 Demerara Sugar
2 sleeves of Graham Crackers
TBSP of Powdered Peanut Butter
4 lbs of Pumpkin

Add 3.75 lbs of pumpkin to mash
Add .94 lbs of pumpkin to boil
Add 1 sleeve of Graham Crackers to mash
Add 1 sleeve of Graham Crackers to boil

Author:

Powpcs Brewer

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.098

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/24/2017 1:41 AM

Notes:

Author:

Boil Size: 15 Litres

Boil Time: 90

Boil Gravity: 1.101

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/6/2016 7:13 AM

Notes:

Author:

Boil Size: 14 Litres

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 75

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/28/2016 3:59 AM

Notes:

Author:

SAF

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/22/2016 3:26 PM

Notes:

Author:

C.Hill

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 60

Mash Thickness: 1

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: 12/29/2015 7:49 PM

Notes:

Author:

Adam Smale

Boil Size: 3.62042 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: 3/23/2012 10:40 AM

Notes:

Author:

heim

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 66

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: 5/10/2014 11:47 AM

Notes:

Author:

filthyastronaut

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 80

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: 9/11/2016 6:40 PM

Notes:

Author:

simonUK

Boil Size: 1040 Litres

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 84

Mash Thickness: 2.7

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: 1/9/2017 4:06 PM

Notes:

Author:

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/21/2016 10:35 PM

Notes:

Author:

dtwhite

Boil Size: 8.8 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 3.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/30/2015 12:40 AM

Notes: Need 450B yeast cells, save 200B for next time

Author:

Colin McKinlay

Boil Size: 1 Gallons

Boil Time: 30

Boil Gravity: 1.035

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/31/2018 4:07 PM

Notes:

Author:

aleksag

Boil Size: 10 Litres

Boil Time: 20

Boil Gravity: 1

Efficiency: 65

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: 3/7/2015 8:57 PM

Notes: Fremgangsmåte
Kok opp 9 liter vann og bland i
alle ingrediensene unntatt sukker. La dette småkoke i 20 minutter.
Tilsett deretter sukker og løs dette opp.

Karbonering

For å få kullsyre i brygget kan man enten
fylle det på fat og tvangskarbonere eller gjære brygget og tilsette mer sukker.

Bruker man fat kan man sile ferdig kokt væske rett på fatet, og la det kjøle
der. Dette gjør man for å unngå villgjær fra luften. Når det er kaldt
tvangskarbonerer man på ca. 1 bar i en uke.

Eventuelt kan man tilsette gjær når
brygget er nedkjølt og la dette gjære i en uke. Bruk en nøytral alegjær, for
eksempel Safale US-05. Etter gjæring tappes brygget på flasker og man tilsetter
6 gram sukker per liter ferdig brygg. Merk at gjæringsprosessen vil gi brygget et
alkoholinnhold.
Når det er tappet på flasket må
brygget stå romtemperert i to uker for å danne kullsyre.