Homebrew Beer Recipes | Page 1795 | Browse 325,000+ at Brewer's Friend

Author:

KeizerBrewr

Boil Size: 5.7 Gallons

Boil Time: N/A

Boil Gravity: 1.073

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 80 ° F

Priming Method: dextrose

Priming Amount: 3.7 oz

Creation Date: 12/7/2021 6:00 PM

Notes: Taking a stab at a Viking-age raw ale. Sanitation needs to be 100%, Sanitize everything the liquor and wort will come into or possible contact with.
Full volume steep is required.
-Steep grains first, Remove and squeeze excess liquid/drain into kettle
-Add extract
-Add Juniper tips and Meadowsweet(in a sachet or hop bag) to kettle and bring kettle to 180, start timer. Remove Juniper at 30 minutes
-Add hops and kill flame and chill to 80F, pitch Clarity Ferm and Kveik.

Author:

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dme

Priming Amount: 7.7 oz

Creation Date: 4/19/2021 6:20 PM

Notes:

Author:

Back of the Passage Brewery

Boil Size: 26 Litres

Boil Time: 45

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 1.91 bar

Creation Date: 5/7/2020 9:22 AM

Notes: Batch #1 - 28/6/20 - (Eff.: 70 %, Att.: %, ABV: 5.1%)
- Pre-boil (post sour) volume - 26 L (Using mash paddle measure)
- Mash vol.: 31 L, Pre-boil vol.: 26 L, Batch vol.: 23 L
- OG: 10 (Tilt), 1072 (Refract.)
Pre-soured with 12 ml Lactic acid 88%, Vaalia French Vanilla Pro-biotic yoghurt, left for 48 hr at 40 C. It was cold and the wort cooled slowly to 30 C despite heat wrap, may have affected sourness.
30/6/20 - x2 re-hydrated Nottingham yeast packs in 25 C, 220 ml water with a hint of Fermaid AT as the wort is sour and some viability may be lost.
4/7/20 - Ferm temp upped to 19.5 C, cold days so slow to rise.
5/7/20 - SG: 1034
6/7/20 - SG: 1033
9/7/20 - SG: 1032, 18.5 C, tastes of sweet orange and smells slightly like funky raw grain, medium body, not bad. Cold crashed to 1.5 C for 2 days.
Trying to keep the initial flavour additions a little restrained so that I could add more after kegging.
11/7/20 - Fined with gelatin (1/2 tsp in 1/4 cup water warmed in microwave to 65 C) poured into fermenter.
12/7/20 - Kegged and carbed. Fermenter had a strong cinnamon aroma but not much flavour.
14/7/20 - Tastes strongly of apple juice/cider, a hint of sour.
18/7/20 - Tastes strongly of apple pie filling with not much cinnamon or vanilla. Added another 40 ml of cinnamon tisane through PRV.
23/7/20 - Added 6 ml of Vanilla (Madagascar) through PRV.
3/8/20 - Added another 5 ml of Vanilla (Madagascar) and 20 ml of cinnamon tisane through PRV, still heavy on the apple with only a hint of cinnamon at the back.
7/8/20 - Added 30ml cinnamon tisane, poured off a bottle for camping.
23/8/20 - Added 60 g Muscavado sugar and 50 g brown sugar dissolved in 200 ml of boiling water to keg to try and add biscuit/crumble flavour. Next time add more biscuit in the malt bill.
8/11/20 - Ditched it, couldn't get it to taste right. Sad face

Cinnamon tisane added 30 ml (syringe) before cold crash with vanilla and apple. Made using 3 cinnamon sticks (photo) in 300 ml of water, soaked for 30 min then boiled for 10 min and allowed to cool.
Vanilla extract (photo) added 20 ml through airlock.
Apple Slices - Pie Fruit (photo) 500 g added in mesh hop sock.

Substitutes:
- Crisp Malt Naked Oats in for Golden Naked Oats
- Gladfield Light Crystal in for Cara-Amber
- 27.5 L pre first (15 min) boil.

Description of Original: A-weema-weh, a-weema-weh
In the crumble, the mighty crumble,
This beer is heaps alright.
In the crumble, the apple crumble,
This beer will heaps delight. A Weeeeeee…..
This Apple Crumble Dessert Sour has a tasty malt bill with a strong stewed apple flavour, delicious cinnamon and vanilla notes and a nice tartness to boot!

Author:

MFTIC

Boil Size: 6.25 Gallons

Boil Time: 15

Boil Gravity: 1.04

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: dextrose

Priming Amount: 5.0oz

Creation Date: 1/23/2018 11:34 PM

Notes: Steep grains at 154 for 30 min. 4 quart rinse

OG 1.055
FG 1.016 at 39deg

2nd try

Steep grains 45 min 153-156

OG ? 1.465
FG ?

Author:

cgrass11

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 20

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/20/2017 8:46 PM

Notes: Kiwi is peeled and cubed to 1/2", added at flameout, let sit for 20 minutes. Transfer into carboy. Primary fermentation will take a little longer than usual (15-20 days). When kiwis rise to top and are almost white in color, this will signify they have been stripped of flavors and sugars.

Add gypsum with steeping grains.

Author:

13lack

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.113

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: 5/3/2017 4:21 PM

Notes:

Author:

Back of the Passage Brewery

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/13/2016 11:03 PM

Notes: ENTIRE BATCH LOST. Turned in to bottle bombs, all bottles disposed of.
- 70 C strike temp.
- Dark grains added with 20 min left in mash (66 C).
- Used hop spider for first time.
- Forgot whirlfoc tab.
- Yeast re-hydrated and pitched at 20.5 C (1 packet), water for re-hydration may have been too hot.
- Fermenter set to 19 C.
- Volume was just on 20L from a 30L start.
- OG 1052 an 18.5 C (1053 predicted)
- Steeped tea bags in 500ml cold water (11 spearmint & 3 peppermint) strained after 3 hrs and flash boiled then added to fermenter @ 8 days SG 1022 (30/5/16)
- 1/6/16 (10 days) SG 1022 - no mint aroma but a mild mint finish,
Increased fermenter temp to 21C to try and drop SG.
- 4/6/16 (13 days) SG 1020 - no mint aroma but a mild mint finish.
- 5/6/16 Bottled using drops - FG 1020 (ABV - 4.7%)
- Bottles marked (CM+) have a cocao nib added at bottling.

Author:

Jan Erik Johansen

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/10/2015 9:15 AM

Notes:

Author:

jspirko

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.116

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: 5/14/2017 2:03 PM

Notes: A good BlackIPA is a sublime experience with the rich malt character balancing the hop bitterness to energize the body, and a lovely hop bouquet to clear the mind. Plunge into the depths and emerge totally refreshed.

Author:

tsmangin

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 40

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 58 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/30/2016 2:17 AM

Notes:

Author:

farmerphil

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.087

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/17/2013 1:38 AM

Notes:

Author:

Bakke Brygg

Boil Size: 54 Litres

Boil Time: 90

Boil Gravity: 1.072

Efficiency: 73

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: 10/21/2015 3:13 PM

Notes:

Author:

unioncitysfinest

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/10/2015 8:16 AM

Notes:

Author:

flexmurphy

Boil Size: 10 Gallons

Boil Time: 1

Boil Gravity: 1.038

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/27/2015 6:35 PM

Notes: Pitch probiotic lacto culture for 24 hours at 38C, then chill to 65C and pitch 1L yeast starter.

Use Dry Belgian Ale/Amalgamation mixed culture grown out of CPB (homebrew) bottle.

5 gallons for me, split into a few different batches. Maybe boil 2 gallons with hops, salt and coriander and leave 3 gallons for the following:

Fresh Ontario peaches or apricots - 2 lb ripe fruit per gallon, chopped and frozen with pits removed, then thawed and thrown in the fermenter. Watch for secondary fermentation blow-off.

Dry-hop with 1 oz each Amarillo and Citra.

Author:

chrisscott

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/30/2015 1:29 AM

Notes: http://latchkeybrewing.com/2015/04/07/melt-of-winter-to-a-new-saison/

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:

Paul Tolsma

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 35

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: 4/11/2015 11:06 AM

Notes:

Author:

Demonflesh

Boil Size: 4.5 Litres

Boil Time: 60

Boil Gravity: 1.051

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: 3/22/2015 6:36 AM

Notes:

Author:

Collab' bros

Boil Size: 36 Litres

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 58

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: 3/21/2015 9:42 AM

Notes:

Author:

Houses 3 Brewing

Boil Size: 4 Gallons

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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/21/2015 3:11 AM

Notes: