Homebrew Beer Recipes | Page 1959 | Browse 325,000+ at Brewer's Friend

Author:

ThatOldPC

Boil Size: 3 Gallons

Boil Time: N/A

Boil Gravity: 1.21

Efficiency: 100

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: 11/2/2018 6:38 PM

Notes: Ferment mead to the highest alcohol content and feel free to add some super-high gravity yeast from white labs as well to try and top out at 20% or as close as possible. After finishing fermentation, split the batch into 2 separate buckets and place in freezer. Skim ice off of mead as it freezes to bring up the alcohol content. Hope is to get alcohol up to 25% or 30%.

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:

Augie

Boil Size: 6.35 Gallons

Boil Time: 70

Boil Gravity: 1.088

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: dextrose

Priming Amount: 3.3 oz

Creation Date: 9/26/2021 8:54 PM

Notes: Unfortunately, Maris Otter shipment did not arrive to my supplier - subbing for 2-row base.
Consider “dry beaning” with 5oz. coffee beans.

Author:

Maltose Falcons

Boil Size: 43.21 Gallons

Boil Time: 90

Boil Gravity: 1.088

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: 8/26/2021 5:23 AM

Notes:

Author:

thunderwagn

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.075

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/4/2019 3:29 AM

Notes:

Author:

Tad

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 72

Mash Thickness: 1.38

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 48 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/24/2017 12:22 PM

Notes: This recipe is based on the article "Make Your Best Baltic Porter"
by Josh Weikert (https://beerandbrewing.com/make-your-best-baltic-porter/) in the Craft Beer & Brewing Magazine, June 5, 2016.

If you can't get Fawcett Crystal 65, then substitute with an equal amount of United Kingdom - Crystal 60L or Briess Caramel 40L. (As per the article, we're looking for toffee flavor.)

Ferment starting at 48°F. Once you see activity in the air lock (about 36 hours), increase by 1°F per day for 10 days. On day 12, or when you're convinced that primary fermentation is complete, set the temperature to 60°F for an additional 2 weeks.

Lager at least 2 months before drinking.

Author:

Jan Erik Johansen

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.069

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/13/2017 1:06 PM

Notes:

Author:

stickybrad@gmail.com

Boil Size: 3 Gallons

Boil Time: N/A

Boil Gravity: 1.238

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/10/2016 9:10 PM

Notes: Make a yeast starter by stirring yeast, nutrient, and 1 Tbsp dextrose in 1 cup of water in a sanitized container. Cover and shake until dissolved.

Heat 3 gallons of water to 120 degrees, turn off heat and add honey, potassium carbonate, and lemon peels. Stir until honey is dissolved. Rack to primary fermenter and cool to room temp.

Pitch yeast once must falls below 80 degrees. Agitate heavily for 3-5 minutes and airlock.
Repeat agitation several times over the course of the next 24 hours.

At first sign of fermentation, add 1 tsp each of nutrient and DAP.
Repeat 2 days later.

Wait for fermentation to stop (aprox 3 weeks) and rack to secondary.
*at this time, you can add any fruit/spice/herb if desired (make sure to boil it!)

Leave mead to age in secondary for 2 months. Rack to bottling bucket, bottle and age for a minimum of 6 months.

Author:

stapleszoo

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 55

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 74 ° F

Priming Method: CO2

Priming Amount: N/A

Creation Date: 11/2/2015 12:16 PM

Notes:

Author:

andete

Boil Size: 9 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

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: 3/22/2017 7:19 PM

Notes:

Author:

nickhuber

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

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: 11/3/2017 11:22 PM

Notes: 11/3 at 8pm.

1.046 OG. Added whirlfloc, irish moss, 2 tsp yeast nuetrient.

11/5 at 10am. Pitched yeast and submerged in temp control. 65 degrees.

11/7 at 10am. 1.32 gravity.

11/10 Cold crash began

11/11 kegged added 2 oz blueberry extract.

11/12 - delicious!

Author:

Boil Size: 0.75 Gallons

Boil Time: 45

Boil Gravity: 1.028

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: corn sugar, grams

Priming Amount: 45

Creation Date: 4/6/2015 2:02 AM

Notes:

Author:

AM

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 9

Efficiency: 63

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/3/2016 10:24 AM

Notes:

Author:

Granero'd Homebrew

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: 1.3

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: 4/10/2019 1:43 PM

Notes: To make Citrus Simple Syrup:
1. Take the peel from 6 oranges / 2 lemon and blanch them 3x.
2. Make simple syrup: 800g of sugar + 800g of water.
3. Add the peel and simmer for 45 minutes.
4. Dehydrate peel on low heat for about 24 hours.

Hopstand:
Once boil is complete and wort is below 170F, add Citra (6 oz), Lemon Drop (2 oz) and citrus simple syrup for a 20min whirlpool.

Source:
Clawhammer Supply:
https://www.clawhammersupply.com/blogs/moonshine-still-blog/candy-orange-ipa-hazy-session

Author:

Sleeping Dog Brewing

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.026

Efficiency: 70

Mash Thickness: 2.6

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: 2/6/2021 3:44 PM

Notes:

Author:

vankobarabanko

Boil Size: 65 Litres

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 53

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: 0.75 bar

Creation Date: 4/18/2021 8:17 AM

Notes:

Author:

alexirae

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.13

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/14/2016 6:11 PM

Notes: edfsds

Author:

BrewinHSYPA

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 75

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: 1/24/2022 7:25 PM

Notes:

Author:

Tilt-Shift Brewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 9.4

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/9/2022 4:36 PM

Notes:

Author:

Jameswoody

Boil Size: 3.25 Gallons

Boil Time: N/A

Boil Gravity: 1.02

Efficiency: 59

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/13/2015 4:14 AM

Notes: