Homebrew Beer Recipes | Page 1954 | Browse 325,000+ at Brewer's Friend

Author:

WI-Brew

Boil Size: 6.25 Gallons

Boil Time: 130

Boil Gravity: 1.06

Efficiency: 77

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/31/2016 3:12 PM

Notes:

Author:

Maltose Falcons

Boil Size: 13.75 Gallons

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 70

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: 9/4/2021 7:19 PM

Notes: Special Instructions / Notes:
Gruit is a mixture of herbs and spices that were used in times before hops. These herb mixtures were controlled and taxed by the Catholic Church and various Royal Guilds. As hops were introduced in the late 1400's gruit began to be phased out of use. Today there is a renewed interest in gruit ales for their unique flavors and possible medicinal/narcotic effects.

Author:

Ulfrpsion

Boil Size: 3 Gallons

Boil Time: 15

Boil Gravity: 1.078

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/10/2021 10:02 AM

Notes: Create a yeast starter with 1 C. orange juice, 1 tspn Yeast Nutrient, and Yeast in a mason jar. Let sit for 3-5 hours before brewing.

Crash the brew with 1/2 tspn per gallon of Potassium Sorbate after 7-10 days in fermentation, around when the OG reaches 1.020. Then, let sit for the rest of a full month to absorb the spices before racking to secondary. You can also pitch the spices in secondary instead, and rack immediately to secondary at 7 days.

On secondary, boil the the extra sugars for 15 minutes in a liter of water in a small sauce pot, siphoning off any nastiness. Pitch in, and give the mead a gentle stir for 30 seconds. This must be done *after* the Potassium Sorbate has been pitched and integrated well to crash the fermentation.

Be sparring with the orange juice. It tends to overwhelm the subtlety of the spices if too much is used, even by a half-cup. It adds a necessary acidic-sweetness to the mead to blend out the stark dryness of the spices against the earthy sweetness of the mead.

I tend to use a forest honey for a more mature vegetable sweetness, but summer bloom or clover works just as well.

Let sit on Secondary for 2-3 months. Continue to rack to desired clarity. Best if brewed in December and given at least 2 months to rest in a bottle.

Author:

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.116

Efficiency: 71

Mash Thickness: 1.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/30/2021 10:53 PM

Notes:

Author:

cgrass11

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.064

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: 9/27/2018 9:54 PM

Notes: https://www.homebrewersassociation.org/forum/index.php?topic=22015.0

http://www.greatfermentations.com/fall-black-ipa-recipe/

Added Gypsum per recommendation on bottle

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/3/2017 4:49 PM

Notes: OG: 1.069
FG: 1.016

Author:

IBC

Boil Size: 372 Gallons

Boil Time: 60

Boil Gravity: 15.4

Efficiency: 85

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/30/2017 3:00 PM

Notes:

Author:

Jcozmo

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 75

Mash Thickness: 1.25

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: 4/2/2017 1:24 PM

Notes:

Author:

robert katt

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 73

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/3/2017 8:13 AM

Notes:

Author:

Joemac

Boil Size: 7.2 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/21/2017 10:03 PM

Notes:

Author:

matthewjboyd@yahoo.com

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 83

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/15/2014 3:57 AM

Notes:

Author:

Trub_maker

Boil Size: 6.9 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 72

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/7/2016 6:36 PM

Notes: Dry hop at 2 days post pitch. Maybe a bit of red X?

Author:

OMS1

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 35

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: 11/2/2016 9:53 PM

Notes:

Author:

Gruneisen

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 74

Mash Thickness: 1.25

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: 10/2/2016 2:43 AM

Notes:

Author:

mrsapia

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

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: 4/3/2016 9:17 PM

Notes:

Author:

bahugala

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.113

Efficiency: 35

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: 11/2/2015 12:06 AM

Notes:

Author:

RyDog

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/28/2015 1:59 AM

Notes:

Author:

Bakke Brygg

Boil Size: 57 Litres

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/17/2015 7:08 AM

Notes: Kjøl ned vørter til 17 grader før pitching av gjær.

Author:

MarkE

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.121

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/4/2015 1:59 PM

Notes: Place grains in a large steeping bag. In a large (at least 6 qts./6 L) kitchen pot, steep grains at 155 °F (68 °C) for 50 minutes in 3.9 qts. (3.7 L) of water. Begin heating at least 3.0 gallons (11 L) of water in your brewpot as the grains steep. Rinse grains with 2.0 qts. (1.9 L) of 170 °F (77 °C) water and add “grain tea” to water in brewpot. Stir in dried malt extract and bring wort to a boil. Boil for 60 minutes, adding hops at times indicated. Stir in liquid malt extract during the final 15 minutes of the boil. (Stir well to avoid scorching malt extract.) Cool wort and transfer to fermenter. Top up to 5.0 gallons (19 L) with cool water, aerate well and pitch yeast. Ferment at 68 °F (20 °C).