Homebrew Beer Recipes | Page 1814 | Browse 325,000+ at Brewer's Friend

Author:

Simon PK Smith

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 20 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/23/2017 12:47 PM

Notes:

Author:

Loriana

Boil Size: 4.6 Litres

Boil Time: N/A

Boil Gravity: 1.087

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/24/2024 1:01 PM

Notes: Notes:
1. M05 yeast pitch rate at least 0,5g/L - don't worry about overpitching 1-2g/L, neither 10-times more yeast will ruin your mead
2. yeast nutrient = 0,25-0,3g/L Vitamon cerevisiae (in case of M05 yeast) in 5 additions
3. first nutrient addition before pitching yeast
4. second nutrient addition after 24 hours
5. third nutrient addition after 48 hours
6. fourth nutrient addition after 72 hours
7. last nutrient addition after 5 days if fermentation slows down
8. be careful of adding nutrient: shake or sweep patiently the carboy before to exhaust CO2, nutrient can do CO2 fountain; exhausting CO2 to day 5 improves yeast condition and work
9. reading after 3 days: SG 1.045, temperature 22°C; reading after 5 days: SG 1.032, temperature 21°C, after 7 days SG 1.021, after 10 days SG 1.010; after 14 days FG 1.006 - fermentation stopped
10. transfer your mead to sanitized carboy and add 0,25g/L=1,2g potassium sorbate to prevent further fermentation then add 100g same pasteurized honey for backsweetening and wait for 2 days
11. make sure that fermentation doesn't start again then do cold crash for 2-3 days to clear your mead
12. bottle and let aging at least 3 weeks at room temperature or ideally few months at 10°C

fermentation length 14 days + 2 days for confirmation
FG rises to 1.014 after honey backsweetening, alcohol lowers approx. 0,2%
flavor: very sweet with tones of grapefruit

CZ
Poznámky:
1. očkovací dávka kvasnic M05 se při této hustotě doporučuje aspoň 0,5g/L - neboj se ale předávkování 1-2g/L, ani 10-násobek tvou medovinu nepoškodí
2. výživa kvasnic = 0,25-0,3g/L Vitamon cerevisiae (v případě kvasnic M05) v 5 dávkách
3. první dávka výživy ještě před zakvašením
4. druhá dávka 24 hodin po zakvašení
5. třetí dávka po 48 hodinách od zakvašení
6. čtvrtá dávka po 3 dnech od zakvašení
7. poslední dávka výživy po 5 dnech, pokud kvašení zpomalí
8. buď opatrný, když přidáváš kvasnice, radši předtím nech mícháním uniknout CO2, jinak hrozí, že po přidání výživy medovina vypění; uvolňováním CO2 se zároveň zlepšuje kondice kvasnic a kvalita kvašení, provádíme do 5. dne
9. po 3 dnech hustota 1.045, kvašení při teplotě 22°C; po 5 dnech hustota 1.032, teplota 21°C, po 7 dnech hustota 1.021, po 10 dnech 1.010, po 14 dnech 1.006 - fermentace se zastavila
10. přelij medovinu do sanitovaného demižonu a přidej 0,25g/L=1,2g sorbanu draselného k zamezení další fermentace; pak přidej 100g téhož pasterizovaného medu k doslazení a počkej 2 dny
11. ujisti se, že medovina nezačala znovu kvasit, pak zchlaď na 2-3°C a ponech tak aspoň další dva dny, až se medovina vyčistí
12. nalahvuj medovinu a nech zrát aspoň 3 týdny v pokojové teplotě nebo ideálně pár měsíců v 10°C

doba kvašení 14 dnů + 2 dny na potvrzení
100g doslazovacího medu rozpuštěného ve 100ml vody zvedne hustotu na 1.014, alkohol se sníží o cca 0,2%
chuť: velmi sladká s nádechem grepu

Author:

Rodrigo FR-Cerveza

Boil Size: 100 Litres

Boil Time: 200

Boil Gravity: 1.09

Efficiency: 50

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/4/2021 2:17 PM

Notes:

Author:

44forge

Boil Size: 6.3 Gallons

Boil Time: 30

Boil Gravity: 1.068

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 80 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 8/1/2020 11:52 PM

Notes:

Author:

Robotipotimus

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 68

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: 3/18/2020 11:12 PM

Notes:

Author:

CarloT

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/28/2019 4:56 PM

Notes:

Author:

DCross

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/25/2019 9:51 PM

Notes:

Author:

Nuno Bressanelli

Boil Size: 50 Litres

Boil Time: 75

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/4/2018 8:13 PM

Notes:

Author:

Kjeller 5

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 71

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: 5 g sukker/l

Creation Date: 4/20/2018 12:01 PM

Notes: Kjøl ned vørter til 18 grader før pitching av gjær.

Dette ølet er i utgangspunktet ikke krydret, men om man ønsker et lett preg av "julekrydder" kan følgende forslag brukes:

20-30 g appelsinskall, kok i 10 min
5 g kanelstang, grovknust, kok i 1 min

Author:

kblankenship11

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 1.75

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: 11/7/2017 9:16 PM

Notes: - Pitch at 68F for fermentation.
- Traditional fermentation is open, at your discretion
- Ferment until it reaches terminal gravity, then lager or condition at 42F to settle yeast. Between 3 and 7 days.

Author:

AnnselBrouwerij

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.144

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2015 10:08 PM

Notes:

Author:

Leffe

Boil Size: 28.5 Litres

Boil Time: 75

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/28/2017 4:51 PM

Notes: Sugar added after fermentation started.

Author:

MaverickWatson

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/7/2017 4:26 PM

Notes:

Author:

newbrew72

Boil Size: 11.05 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 64

Mash Thickness: 1.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/25/2016 2:10 AM

Notes:

Author:

hopscotch

Boil Size: 5.75 Gallons

Boil Time: N/A

Boil Gravity: 1.107

Efficiency: 100

Mash Thickness: 1.25

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: 8/7/2016 7:22 PM

Notes:

Author:

Therealmccoy3

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 65

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: 1/7/2016 7:30 PM

Notes: 2.5L starter, grain bill close, but mixed up the uk chocolate with American and pale, not sure of how much.

Going to age in woodinville barrel

Author:

todd_carolina

Boil Size: 7.9 Gallons

Boil Time: 90

Boil Gravity: 1.061

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 80 ° F

Priming Method: Corn Sugar

Priming Amount: 265g

Creation Date: 10/27/2015 3:29 AM

Notes: itch yeast at 64F and slowly rise to 82F over course of 1 week
Plate Stirrer on loan from Chris Wessel
Add sugar near end of the boil - perhaps at 10 minutes.

Mashed for 90 min at 149.
added 4.5 gal water @ 168. Mashing for 20 min to allow bed to settle.

Brewed 5/30/15

OG: 1.083 <-- not sure if temperature corrected (could actually be 1.086)

5/31/15 8:17 | Chest Freezer temperature is 62F. Turned up.
6/3/15 16:00 | Freezer temp was 77. Removed from freezer and placed in garage.
6/3/15 17:40 | SG 1.011 Still has some krausen. Bubbles at 1 minute.
6/7/15 10:15 | SG 1.10. Lot of floating material . Kind of watery but still drinkable. Transferred to secondary because I found a crack in the glass carboy which I was going to use for the next brew. So instead I put the carboy in tub and racked this ale into it, and dumped bunch of trub. Having a weiss beer in prod in the ale pale will reduce my desire to keep fucking around with this golden ale.
6/11/15 08:20 | SG 1.003 + .001 Temp correction (per brewers friend) = 1.004 (ABV: 10.11% to 10.5%)
6/12/15 8:30 | Added remaining 0.25 ounces of Hallertau. Removed space heater.
6/13/15 3:00 | Sampled: SG 1.0025 Temp Corrected (per brewers friend) (ABV 10.6%)
6/13/15 ?? | Placed into chest freezer for cold crash
6/14/15 | Bottled 3 - 3.5 gallons into 20 flips tops and a handful of thinner bottles at 4 volumes. SG with priming sugar 1.10

6/15/15 9:00 | still in chest freezer at 40F
6/15/15 09:00 | moved into house to make room for hefewesien in freezer.

6/17/15 10:15 | The couple gallons remaining in carboy is still bubbling a bit but that could be formerly dissolved CO2 from cold crashing. Nonetheless, is good sign that O2 has probably been pushed out.

6/18/15 | bottled remaining beer into 6 thick bottles at 4 volumes. FG: 1.004

10/25/15 | Pleasant slighty fruity. warming

Author:

Cypress Brewing

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 78

Mash Thickness: 1.19

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/20/2015 1:12 AM

Notes:

Author:

JMcNair

Boil Size: 2.75 Gallons

Boil Time: 60

Boil Gravity: 1.156

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/25/2015 1:13 PM

Notes: Mashed for 60 min (difficult on the stove to maintain temp) approx 155 deg was my goal. Started with 1 qt water for 1 lb total grain. added quite a bit to cool temp down since the 10 deg rule over ideal temp wasn't getting me down quick enough.
Mash out at 170 deg for 10 min (includes raising temp time). Sparged with 170 deg water and added water to get about 2.75 gal of wort. Brought to boil (about 45 minutes). Added DME just before boil and brought up to boil. Added hops as scheduled. Opted to add Willamette at the last minute to give more complex bitterness. Added the candy with 10 minutes to go. OG was 1.080 (adjusted the final batch size), as expected. Pitched the yeast a little high but was having trouble getting to low-60s (66). COncern with the yeast was that in transport my car got pretty warm and don't know if it will work. NO movement after 30 hours. Bubbled fine and transferred after 9 days. FG was closer to 1.016. Tasted sweet with some complexity. Not hoppy at all. Turned out fantastic. The longer I wait the better it gets.