Homebrew Beer Recipes | Page 1760 | Browse 325,000+ at Brewer's Friend

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:

Eclectic Ferments

Boil Size: 5.89 Gallons

Boil Time: 15

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: sucrose

Priming Amount: 9.3 oz

Creation Date: 9/5/2022 12:12 AM

Notes:

Author:

The Stronk Chonk

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: 9.5 psi

Creation Date: 8/27/2021 12:48 PM

Notes:

Author:

Gman58

Boil Size: 6.91 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 64

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 8.09 psi

Creation Date: 4/3/2021 3:42 PM

Notes: 1st dry hop addition on day 2 of fermentation (1.027/73 deg. F/13 psi). Used 6 nylon cold brew coffee bags with string suspended by running it through the screw-in ball lock post for the spunding valve. Unscrewed the post and dropped it in with very little exposure to oxygen.

4/16/2021Day 5 - Early taste test is encouraging. Similar to Collective Arts - Good Monster. Nice balance between the hops so far. Plan to do second dry hop in keg during crash and conditioning.

4/16/2021 Fermentation Complete - Used Lallemand Verdant yeast and it chewed through this batch in about 4 days. Dry hopped on day 2 during active fermentation. Fermented at 10-12 psi pressure until day 3, then lowered pressure to 5-7 psi for the tail end of the primary.

4/17/2021- Transferred to keg. Cold crash @ 36 F w last hop charge in keg (nylon bag). Blanket of CO2 @33 psi. Already nicely carbonated due to pressure ferment. Separate OG/FG via hydrometer = OG 1.066 FG 1.014 ~6.8 ABV
OG/FG via Tilt = OG 1.074 FG 1.018 ~7.35 ABV - Sample taste test - Heavy grapefruit, a bit of hop burn but very happy with this batch.

Author:

Wolf Pack Brewing

Boil Size: 58 Litres

Boil Time: 90

Boil Gravity: 1.064

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/25/2020 10:43 PM

Notes: https://beerandbrewing.com/7FW4kwQBtmoQEuk8oU4oYG/article/weldwerks-brewing-co-juicy-bits-new-england-style-ipa

Version 3 updates
Using Wyeast 1318 instead of Whitelabs WLP067
Added 650 grams of acidulated malt to drop the PH to 5.2
Tweaked the water chemistry a little too - dropped the Baking Soda - 2:1 Calcium Chloride to Calcium Sulphate ratio

Use Epsom Salt, calcium chloride and calcium sulfate additions to adjust water profile to about 175–200 ppm chloride, 75–100 ppm sulfate, and 125–150 ppm calcium.

Mash at 149°F (65°C) for 60 minutes or until conversion is complete. Add half of the water salt additions to the mash and the rest at sparge. Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged.

Boil for 60 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule.

Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), add the first dry-hop addition. About 4 days later, add the second dry-hop addition for another 4 days. Package at 2.6 volumes of CO2 and consume fresh.

Takes 20 to 25 days before ready

Author:

Biff Rockwell

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

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: 1/18/2018 3:27 AM

Notes: If this is a success, I'mma add 5 pounds of cherries to Secondary.
The Final Final F.G. should bump up 1-2%

Author:

XantyAon

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.014

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/1/2017 1:37 AM

Notes:

Author:

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.022

Efficiency: 70

Mash Thickness: 2.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/19/2017 3:56 AM

Notes: - Add mulberries and pomegranate at 20min boil mark.

- Pitch German ale yeast and Lacto Buchneri 5335 at same time.

- Don't strain fruit from kettle.

- Ferment 3 weeks at 19C then filter and condition in secondary at 21C for 2 months.

- Pitch fresh Ale yeast when bottling, condition for further 2 months before opening.

Author:

Cuds01

Boil Size: 37 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 74

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: 9/22/2017 11:56 PM

Notes: Great tasting beer and Columbus goes well with the other hops

Author:

jspirko

Boil Size: 3 Gallons

Boil Time: N/A

Boil Gravity: 1.091

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/9/2017 1:40 AM

Notes: Making the Must:
===============
Pour the apple concentrate into a sanitized 6 to 8 gallon fermentor. Add 2lbs of honey and pectin enzyme to the juice, stirring well.

Primary Finish Gravity:
===================
When fermentation is complete, make sure it is done fermenting by checking it with a hydrometer; it should have finished down to 1.000 or lower.

Secondary / Additives:
===================
Transfer to secondary. Now add the stabilizer pack and stir vigorously for 2 minutes, this will help release any sulfur dioxide created during fermentation. Continue to stir twice a day for 2 minutes each time for 3 days.

Finings:
=======
Add the Isinglass Finings and stir gently for 20 seconds and let sit for 3-7 days or until your cider has cleared out.

Back Sweetening:
===============
Once it has cleared, transfer off sediment into a bottling bucket. Nor stir 2lbs of honey into the cider making sure it has dissolved, it will all dissolve you just need to keep stirring until it has dissolved completely. Now add the cherry concentrate, apple flavoring pack and stir gently until incorporated.

Kegging:
=======
Recommend kegging this cherry cyser.

Author:

TonyA

Boil Size: 27 Litres

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 77

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: CO2

Priming Amount: N/A

Creation Date: 9/6/2014 9:07 PM

Notes: Yeast from coopers sparkling ale
250/1000/2000

Author:

sdbeaudette

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.033

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: 1/15/2017 6:35 PM

Notes: Dissolve the syrup in the water and bring to a boil. Add the hops at the beginning of the boil. Add the lactose for the last 10 minutes.

Author:

brewcitydrew

Boil Size: 10 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 63

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/16/2016 4:31 AM

Notes: One of the most enjoyable summer times beer is a good Weissbier. Here is a basic recipe that I enjoy brewing at least once or twice per year. This type of beer is also known as Hefeweizen or Weizenbier. However, though Weissbier and Weizenbier look similar their names stem from different characteristics of the beer. Weissbier refers to the "white" color of the beer even though the dark variety is also called Weissbier. But instead of being called "Weissbier Hell" (hell is german for light) they would be called "Weissbier Dunkel" (dunkel means dark). Outside southern Germany those beers tend to be called Weizenbier or Hefeweizen which refers to the fact that they are brewed with wheat (Weizen in German) and oftentimes contain yeast (Hefe in German).
In order to be called a Weissbier or Hefeweizen in Germany the grist has to contain at least 50% wheat. Wheat is allowed in German brewing only when a top fermenting yeast is used. Bottom fermented beers are brewed exclusively from barley malt.
While Weissbiers derive their characteristic from flavors that are considered off-flavors in most other styles they are not necessarily easy to brew well. Mostly because a good Weissbier needs to show a balance between these flavors.
WaterThe water for a Weissbier Hell should be soft and have a residual alkalinity around 0 ppm as CaCO3.
Here is a simple water recipe for brewers who build their own water:

* 30L (assuming 25L (6.25 gal) pre-boil volume) reverse osmosis water +

* 3.0g gypsum (CaSO4 2H2O)

* 2.4g calcium chloride (CaCl 2H2O)

(50 mg/L Ca; 0 mg/L Mg; 0 mg/L Na; 57 mg/L SO4; 43 mg/L Cl; 0 mg/L HCO3)
You may also use a water recipe that mimics the water at the brewing school Weihenstephan.
Grist
* 70% Wheat malt

* 3% Acidulated malt (Weyermann)

* 5% Cara Munich II (Weyermann)

* 22% Pilsner malt

Aim for a post boil gravity of 12.0 *P (1.048 SG)
A nice alternative to this grist is replacing the 22% Pilsner and 5% Cara Munich with 27% Vienna or light Munich malt.
One addition of German hops worth about 40 mg/l alpha acid in the kettle full wort. This is about 1 g alpha acid in 25 l (6.6 gal) or 10 g 10% alpha acid hops in 25 l. The hops may be added before or after the wort comes to a boil. Boil time is 70 min.
YeastWyeast 3068, propagated to yield about 50-70 g loose yeast slurry.
Hochkurz Mash:
Use a mash thickness of about 4 l/kg or 2 qt/lb. If you are using a hot water infusion to move from the maltose rest to the dextrinization rest aim for that mash thickness at the dextrinizaton rest. The mash out can be skipped if reaching it is too difficult.

* Maltose rest : 63 *C (145 *F) for 35 min

* dextrinization rest : 71 *C (160 *F) for 45 min

* mash-out : 76 *C (169 *F)

An alternate mash option is the addition of a ferulic acid rest at 45 C (113 F) for 45 min. This rest emphasizes the ferulic acid esterase which increases the ferulic acid content of the wort. This ferulic acid, which is present in both wheat and barley malt, is converted to 4-Vinylguaiacol (4VG) by the Weissbier yeast. 4VG gives the beer the clove flavor and aroma. If this rest is used the acidulated malt should be added once the Maltose rest temp is reached since the ferulic acid esterase has a pH optimum that is above 5.7. The higher pH also limits the activity of the protoelytic enzymes.
But even without this rest I have been able to brew great Weissbiers that have a lot of the characteristic clove flavor and most of the time I use the aforementioned Hochkurz mash. This mash can be conducted as a decoction, infusion or direct heated step mash.
Boil for 60-70 min and aim for a total boil-off of 10-15%. When the wort is standing hot for a while after flame-out it might be necessary to boil up to 90 min to reduce the potential of creating too much DMS during that time.
Chill too 13-15 C (55-60 F) and aerate to about 8 ppm oxygen.
Primary fermentationPitch the yeast into the cold wort and mix it in well. Make sure to pull a sample for a Fast Ferment Test and allow the temperature to rise naturally to 16-17 C (62-64F) where is should be held steady for the duration of the primary fermentation. Attaching a blow-off tube is advisable and necessary to remove the brown Kraeusen. The latter gives the beer a harsh taste if it is allowed to fall back into the beer.
Fermenting the beer too warm (20+ C/ 68+ F) may result in a more estery beer but oftentimes also in a beer that tastes thin and contains an excessive amount of higher alcohols.
On occasions brewers hear of a German rule of thumb that the pitching and fermentation temperature of a Weissbier should add up to 30. This is a rule that existed but it has been misinterpreted. The reference, which I found for this rule, refereed to the pitching temperature and the ambient temperature of the fermentation room. It was intend to keep the fermentation temperature from rising above 18 C (64 F) when small open fermented were used which were not temperature controlled [Narziss, 2005]. It is clear that this rule can not necessarily be applied to home brewing but, as with all beers, it is advisable to pitch Weissbiers below fermentation temperature.
The primary fermentation will take 3-5 days and is completed when the beer has reached the final gravity of the Fast Ferment Test. If bottle conditioning is used the primary fermentation may also be considered complete if the gravity of the beer is within ~0.7-0.8 Plato (~ 3 gravity points) of the FFT's final gravity.
MaturationLower the beer temperature to about 10 C (50 F) to allow most of the yeast to settle. The beer should be kept at this temperature for 7 to 10 days. After that time it may be transferred to a serving keg and carbonated or bottled and bottle conditioned.
Bottle conditioningFor bottle conditioning I prepare Kraeusen (i.e. freshly fermenting beer) that is added to the beer before is it bottled. This ensures plenty of healthy yeast for quick conditioning. For bottling with Kraeusen refer to this article: Kraeusening. You can calculate the necessary Kraeusen and extract/sugar additions with the carbonation calculation spreadsheet (US units|metric). This spreadsheet can also take residual fermentable extract of the beer into account.
Allow the bottles to condition at ~20-22 C (68-72 F) for about 7-10 days. The progress of carbonation can be evaluated by opening a bottle and testing its gravity. If it reached the final gravity of the FFT the conditioning process is complete. Then store them at cellar temperature and enjoy at a serving temperature of 6-8 C (45-46 F)
Sources[Narziss, 2005] Prof. Dr. agr. Ludwig Narziss, Prof. Dr.-Ing. habil. Werner Back, Technische Universitaet Muenchen (Fakultaet fuer Brauwesen, Weihenstephan), Abriss der Bierbrauerei. WILEY-VCH Verlags GmbH Weinheim Germany, 2005

Author:

afblue

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: Force Carbonate

Priming Amount: 30psi for 24 hrs

Creation Date: 4/19/2016 2:34 PM

Notes: First beer to brew on my HERMS, 3 tier 1/2 barrel chugger re-circulation controller. Will see if I can step up my efficiency.

Author:

Hepler

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/26/2016 1:15 PM

Notes: Last hop addition at Flame Out

FG 1.019 is goal if using WLP002 Yeast

Author:

D. Martin

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 50

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: 2/11/2016 6:07 PM

Notes:

Author:

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.125

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: sugar

Priming Amount: 3 grams

Creation Date: 9/26/2015 8:53 PM

Notes:

Author:

Koolaid

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.1

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/27/2015 1:54 AM

Notes:

Author:

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 25

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: 5/19/2015 6:01 PM

Notes:

Author:

Mastermind171

Boil Size: 3 Gallons

Boil Time: 50

Boil Gravity: 1.09

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/20/2015 2:32 AM

Notes: