Homebrew Beer Recipes | Page 1734 | Browse 325,000+ at Brewer's Friend

Author:

Rob2010SS

Boil Size: 8.75 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 75

Mash Thickness: 1.38

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: 7/2/2021 3:59 PM

Notes: 7/21/2021 - Haven't brewed yet. Recipe is complete and will be brewing 7/29/2021.

09/29/2021 - Beer is kegged and has been serving. This came out pretty solid, although not what we were shooting for.

For "kettle" sours, we have stopped souring in the kettle. We don't use hops during the boil and we pitch lacto and yeast simultaneously into the fermenter.

Once fermentation was complete, we added the apples and pectic enzyme. Transferred the beer to kegs where we added 3 tbsp vanilla extract per 5 gallon keg. (Ended up being 4.5 tbsp total for the whole batch).

It's a solid beer and if it was called Spiced Apple Sour Ale, it'd be spot on to it's name.

The vanilla needs to be increase to 4 tbsp per 5 gallon keg next time to increase the "a la mode" aspect of this.

Additionally, it's lacking that bready/crusty/granola flavor to impart the flavors of the pie crust. Tried to do that with the victory and the honey malt but it needs more. Perhaps graham crackers in secondary? Definitely a delicious beer though, just missed the mark slightly.

Head retention is pretty poor on this as well. Pours with a nice head but fades in about 30 seconds.

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.06

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: 1/23/2015 1:55 AM

Notes: 2nd in the DT Series

6-7 days primary

6-8 weeks in the secondary - Dry hop for the last 7 days.

Author:

Tannery Bridge

Boil Size: 19 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/17/2015 10:34 AM

Notes: This is a beer that perhaps has a bit of a complex. Is it a Stout or a Black IPA, or something new, or something in between? Named for its dark colour and in homage to the varieties of hops used, this beer gives no quarter. Pushing the boundaries of acceptable bitterness from both Black Patent Malt and a hefty 90 IBUs and lifted with piney and resinous Northdown, citrusy Celcia and the peppermint and eucalyptus ‘Ice Candy’ tang of Polaris this brings a new level to the Stout and Black IPA conundrum…

Author:

Laegrim

Boil Size: 4.7 Gallons

Boil Time: N/A

Boil Gravity: 1.053

Efficiency: 90

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 59 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/12/2020 12:50 AM

Notes: Simple plan for simple stuff:

- Pitch one packet of S-04 into 4 gal of Kirkland brand apple juice @~59f. Keep temperature stable.
- Just after lag phase has ended, mix 1.5-2g Fermaid O into some apple juice, and add with enough juice to top up to 4.7 gal total. This should be on the lower end of the nutrient schedule, hopefully just enough to ward off diacetyl and sulphur.
- Wait until >50% attenuated, and start ramping the temperature a couple of degrees a day to ~68.
- With a couple of points left to go until FG, ~1.007ish, add the dry hops.
- Let dry hop for 4-7 days, cold crashing at FG.
- Rack to serving keg after 24-48 hours at cold crash temperatures.
- Let condition in the fridge, hopefully drink young.

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10/16/20:

Racked after cold crash w/ 7 days hop contact (5 @ 67f, 2 during cold crash) to serving keg. Next time I'll use a hop bag rather than letting them float freely - even after the cold crash there was enough in suspension to clog the floating dip tube, so I had to open everything up and siphon-pump transfer. Not ideal, hopefully oxidization doesn't become a problem.

Manual hydrometer readings verified that this ended up right around 1.002, and a taste of the pre-carb sample was pretty good. There's no detectable sulfur taste, no other significant fermentation off flavors, and mild apple flavor (about as much as is reasonable considering I'm not back-sweetening), though the hops are a little grassy and dank.

Next time I'll probably switch up the hops to something fruity and tropical, and limit the contact time a little more (maybe 3 days at room temp before cold crashing?)

Plan is to burst carb @30psi for ~24 hours, then turn it down to ~12psi and shamelessly drink under-carbed cider till it's ready.

------------------------------------------------------

10/20/20:

After a little more thought I turned the pressure down to 14psi rather than 12, to give it a little more mouthfeel from increased carbonation and help the hop aromatics. It's been a few days since then, and the general consensus is that this turned out really well!

In line with my initial impressions, there aren't any fermentation off flavors I can pick out, but, with carbonation, the S-04 has left pleasant but subtle notes I'd normally associate with ale. The finished cider is crystal clear, very dry without being astringent or harsh, and has a crisp, tart, finish. Apple notes are distinguishable on the finish, but meld with the hop flavors well enough you have to pay attention. While the hop flavors started out worryingly grassy and dank, that quickly faded into the sort of smooth herbal spice I'd expect from Tettnanger and Willamette.

It's really a shame I didn't brew this at the start of summer, rather than at the start of fall, but that can be fixed next year!

Author:

RodrigoP

Boil Size: 34 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 3

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: 8/3/2015 3:09 AM

Notes:

Author:

RyDog

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: N/A

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: 8/28/2015 2:20 AM

Notes: Very dry, surprisingly limited funkiness
Very tasty
Thanks Mr Finke for bringing the full grain setup
4 weeks in primary, last 7 days for dry hop

If you take out the pacific gem you will have the original recipe. We just added for some more bitter/flavor.

Author:

Boil Size: 5.15 Gallons

Boil Time: 75

Boil Gravity: 1.073

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/12/2015 7:16 PM

Notes:

Author:

Rompetom

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/13/2016 9:08 AM

Notes:

Author:

harbourlady

Boil Size: 4.5 Gallons

Boil Time: 80

Boil Gravity: 1.077

Efficiency: 90

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/21/2016 3:50 PM

Notes: 100% accident. This was supposed to be a batch of my zombie SMaSH, but it went wrong. left the boil on too long, forgot to change the efficiency estimate so wildly overshot the malt, thought i overwatered the mash (but ended up getting higher than usual efficiency)...all of which led to a sort of imperial pale ale, which is not a thing. when everything goes wrong, it can only be named 'zombie bite'.
racked to secondary @ target grav of 1018 - dry hopping with .5 oz citra and letting clarify for a week before bottling.

Author:

Endre

Boil Size: 60 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 85

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/15/2018 10:42 AM

Notes:

Author:

brk3

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/17/2016 8:56 PM

Notes:

Author:

jimmyk

Boil Size: 7.5 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 67

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: 1/20/2017 7:17 AM

Notes: Brewed 21/1/17
OG 1.070 - 17 .... FG 7.5
Bottled 19/2/17

Author:

elaplant74

Boil Size: 9 Gallons

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 80

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/18/2016 7:13 AM

Notes:

Author:

Thomas.Johnson.FL@gmail.com

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/21/2016 8:27 PM

Notes:

Author:

mercurial

Boil Size: 24.3 Litres

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 70

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: 1/8/2017 11:00 AM

Notes: the 300g of roasted barley is actually roasted rye
the 200g of roasted barley is actually roasted wheat

64-66 degrees at start of mash
63 - 65 at end

5.6 pH at start of mash. 5.2 at end

pre boil gravity was 1.070.
mash efficiency was around 70%

we used Pinner tap water. No chemistry additions (only 1 campden tablet).
First mash with cooler mash tun! mashed with 20L to the 8kg of grain. After an hour (just over), we started it draining and recirculated 2.5l and then quite quickly (after a couple of litres) added 5L of sparge water (around 75 degrees slowly over the top of the grain bed with some foil with holes in on top, i.e. a bit like continuous sparging.
Then around half way through we sparged with 2l (the grain bed looked dry before and then was saturatd after). And then finally 3l of 75 degree sparge water.

We collected 24 litres (from 30l in). Started the boil all together - MASSIVE hot break.

boiled for 90 mins. didn't lose as much liquid as we hoped.

used protofloc. Standard hop additions, cool down (chiller to 25 degrees) and transfer to fermenter (multiple trabsfer back and forth for oxygenation and then vigorous shaking).

Used 3 packs of mangrove jacks new world strong ale (M42), which rehydrated to fill the conical flask so we added some wort to empty it.

OG of 1.082

fermentation started within a few hours, was at 18 degrees, then up to 20 degrees by the following evening (24 hours from start)

Author:

Aussiedamo

Boil Size: 25.5 Litres

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/28/2016 12:50 AM

Notes:

Author:

GUY235

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 64

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/28/2016 10:53 PM

Notes: LME late addition 15min

Author:

Andrew G

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.104

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: 4/28/2014 8:35 AM

Notes:

Author:

KatyTX_Brewer

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 65

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: 7/20/2015 11:52 PM

Notes:

Author:

Kurt Dean

Boil Size: 5.95789 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: 3/24/2011 12:22 AM

Notes: