Homebrew Beer Recipes | Page 1819 | Browse 325,000+ at Brewer's Friend

Author:

foxchainman11@yahoo.com

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 60

Mash Thickness: 1.33

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: 4/25/2016 3:43 PM

Notes: Cal Ale WLP001 down to 1.025 (1 week) Third pitch
Roeselare Blend WYeast 3763 1.025 to 1.008 (9 months)

Author:

Hop Time Brewing Company

Boil Size: 6.33 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 60

Mash Thickness: 2.2

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: 3/8/2023 6:18 PM

Notes:

Author:

Boil Size: 700 Litres

Boil Time: 75

Boil Gravity: 13

Efficiency: 84

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/11/2022 4:09 PM

Notes:

Author:

Dstick

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 76

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/6/2020 6:09 AM

Notes:

Author:

ILFCB

Boil Size: 352 Litres

Boil Time: 60

Boil Gravity: 11.5

Efficiency: 70

Mash Thickness: 3.1

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/19/2019 12:10 PM

Notes:

Author:

Brady Smith

Boil Size: 8 Gallons

Boil Time: 80

Boil Gravity: 1.037

Efficiency: 82

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 48 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/28/2018 3:18 PM

Notes: Ensured main mash was 156* before pulling decoction. Beer was perfect from Day 40-60 then really seemed to dry out in the keg. Will consider slightly decreasing time at 146* and increasing time at 156* with this grist. Perhaps shift 15 mins of the time to 156*

There was some room for more bitterness (as a few judges commented) but I think it is just about perfect. Normally use Magnum for bittering but I had some Liberty to use up this time.

Hershbrucker aromatics are great. Way better than Mittelfruh.

1st Place: 2018 First Coast Cup

Author:

Samwhois75

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 62

Mash Thickness: 1.5

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: 3/18/2017 12:21 PM

Notes: No sparge method

Author:

Hayney

Boil Size: 7.18 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/27/2017 2:10 PM

Notes: - Pre-boil all water adding a crushed Campden tablet.

- Test pH of water after pre-boil. It must be tested at room temp. Clean with the electrode with distilled water before and after each use. Once it's tested, .3 will need to be subtracted since it is at room temp. The goal is to have a pH 0f 5.25 - 5.35. In order to get there, add 1/8 tsp of gypsum per gallon and 1/4 tsp of calcium chloride per gallon.

- Single sparge mash.

- Wait until temp. is down to 150 before adding whirlpool. hops.

Author:

aukebaybrewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/12/2017 9:20 PM

Notes:

Author:

Boil Size: 7.54 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 60

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/19/2016 5:23 PM

Notes:

Author:

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 65

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: 4/17/2013 3:05 PM

Notes:

Author:

Aley Ale

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 80

Mash Thickness: 1.5

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: 8/11/2015 3:17 AM

Notes: Yeast is US-05 slurry donated by Engine 15 Brewing Company.

Author:

KnotCurser

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/27/2015 3:05 PM

Notes: 90 Min Boil

Author:

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 64

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/11/2015 7:51 PM

Notes:

Author:

Mark F.

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/1/2015 1:34 PM

Notes: I aged this beer for about a year. I also left it in a secondary for about a month before bottling. I added a second dose of yeast 3-days prior to bottling and used DME for priming. It is most similar to a Chimay Ale. I mistakenly used amber candy sugar so my ale came out darker than the style so make sure you use clear or light candy sugar if you care about color. This was one of my best brews because I cellar aged at 55-60 for a long time. Bottling abv was about 9% whereas a year later it climbed to 9.4% (Could be my measurements but it seems to get more alcoholic with aging and the secondary yeast pitch. I boiled my wort for about 60 minutes and used a single mash method. The name Table VIII comes from Army tank gunnery tables where we had to qualify our crew and tanks to fight. This brew is in memory of my crew back in '88! Best job I ever had.

Author:

brewbrewbrewbrewbre

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 70

Mash Thickness: 1.4

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: 1/9/2015 4:02 PM

Notes: Brew 8 gallons of Abbey style Dark Strong/Dubbel, sour 5 gal and ferment 3 gal in small carboy. Use Belgian Ardennes from golden strong.
- Use dregs from sours
- oud bruin for a more malt foreward beer
- LACTOBACILLUS BUCHNERI - also used for sour browns, moderate acidity
- mash in around 153, allow to drop a bit as wort is recycled with pump. Add some hot water if it starts to get low

after drinking the Ursula angel of odd I think I want to make sure I mash at or above 152 to provide some body so it isn't so thin after the souring takes place. Keep good amount of munich in recipe to give body.
- After tasting the golden strong (4wks) - 150-152 is a good mash temp
- Too much body will not be desirable.
- about 7.5% would be good

Pitch in dregs of ursula the odd and rodenbach. should probably get something from crooked stave to get a reliable brett source. Other bacteria unknown.

http://allaboutbeer.com/brewing-with-sugar/

https://growlermag.com/homebrew-recipe-provisional-sour-belgian-brown/

http://jesterkingbrewery.com/jester-king-homebrew-recipes-part-ii

http://www.homebrewtalk.com/showthread.php?t=147815

*** https://www.homebrewersassociation.org/how-to-brew/6-tips-brew-sour-beers-mad-fermentationist/ ***

*** http://sourbeerblog.com/the-sour-beer-brewday/ ***

*** http://beersmithrecipes.com/viewrecipe/566877/surly-pentagram ***

One pitfall to watch for is the level of dissolved CO2 in the beer at bottling. After a long period of time in secondary, particularly when oak is involved because it provides nucleation sites, the beer can be completely flat. Normal priming sugar calculations assume a certain amount of residual carbonation based on the temperature of the beer, without this carbonation the beer will seem flat even after the yeast consume all the priming sugar. To remedy this you can give the beer a small feeding (2-3 oz) with table/corn sugar a week or so before bottling or additional priming sugar at bottling.
https://www.themadfermentationist.com/2008/06/all-about-brettanomyces.html

Yep, I tried it with decent results. Just let the cubes soak for a few weeks to make sure that the microbes get down into the wood, then dry on a rack in a cool/dry place (I’d avoid direct sunlight and really hot temperatures so it is gentler on the microbes). Make sure you get them fully dried before storage or you risk mold growth.

Al (of East Coast Yeast fame) used wood cubes that he drilled holes in to increase the surface area, Vinnie (or Russian River fame) did something similar with oak chips. The advantage is that it freezes the microbe population (you don’t have to worry about one microbe outcompeting the rest) and doesn’t require regular feedings, but I’m not sure how quickly the different strains die off.
- use remaining oak cubes to store bacteria, boil before inoculating to reduce oak intensity and sanitize
- consider using cubes in secondary of other beers to finish
-> drop a few final gravity points and crisp them up, continue developing depth of flavor, particularly for higher gravity beers that should be lighter in body

http://sourbeerblog.com/fundamentals-of-sour-beer-fermentation/

Author:

casey langford

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 75

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: 10/14/2012 3:35 AM

Notes: dry hop with:
1 1/2 oz Cascade
1/4 oz Centennial
1/4 oz Columbus

This one turned out very nice.

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:

Author:

AbernyteAles

Boil Size: 23 Litres

Boil Time: 80

Boil Gravity: 1.06

Efficiency: 74

Mash Thickness: 3.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/22/2014 10:20 PM

Notes: 6 Day fermentation at 21 degrees adding dry hops day 3 Cold crash 48 hours at 6-8 degrees. Move to cornelius for further maturation or carbonation and bottling.