Homebrew Beer Recipes | Page 211 | Browse 320,000+ at Brewer's Friend

Author:

OCBeerBlog

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 4/20/2012 8:39 PM

Notes:

Author:

Sluggo

Boil Size: 1.2 Gallons

Boil Time: 20

Boil Gravity: 1.063

Efficiency: 70

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: 9/30/2012 2:59 AM

Notes: Crazy stuff...

Brewed 9/30/12, moved to secondary 10/11/12

Actual FG: 1.080
Actual OG: 1.012
ABV: 8.9%

Author:

AndrewB

Boil Size: 21.1 Litres

Boil Time: 15

Boil Gravity: 1.033

Efficiency: 71

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 18 ° C

Priming Method: Sugar

Priming Amount: N/A

Creation Date: 12/14/2018 1:10 AM

Notes: This is a quick kettle sour. It's ideal for anyone who doesn't want to risk "contaminating" their brewing equipment with bacteria.

Make up a lacto starter (*); I use Water Kiefer as the source.
Mash as normal and bring to the boil, then flameout immediately and allow to cool down 38 C. Pitch lacto starter and purge kettle headspace with CO2. Maintain temp. Sample every 12 hrs or so to monitor lacto progress. Once it's sour enough, bring the kettle back up to the boil and continue your brewing process as normal.

* Lactobacillus Starter Method
Combine the following ingredients to a liter of filtered water and boil for 15 minutes:
90 grams Dry Malt Extract
20 grams Dextrose (Glucose)
10 grams Calcium Carbonate (CaCO3 / chalk)
1 gram Yeast Nutrient or DAP (diammonium phosphate)

- Cool this starter solution down to around 38 C and add 100 ml of filtered water kefir.
- Seal the flask with a rubber stopper and airlock to prevent additional oxygen from entering the starter solution.
- Let it stand (covered) until pH reaches about 3.4 (5 days in my case), it will vary a lot depending on room temp.
- If you have a means of providing a temperature controlled environment, optimal growth is typically between 30 and 40 C.

Author:

BrewerJim

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/23/2016 12:27 PM

Notes:

Author:

Ille74

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.022

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/19/2015 6:52 PM

Notes:

Author:

Blues N Brew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 49 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/23/2013 3:51 AM

Notes: mash volume= 3.5 gallons
Batch sparge volume=4.5 gallon
Ferment 2 weeks at 49-50*F
D. rest if needed @ 65*F 48 hours
Lager @ 33*F 2 months

Author:

cha99jab

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/16/2016 9:24 PM

Notes: Tuesday 16th Feb 2016 - Proviva starter. 3 packets of svarta vinbär och granatäpple superfrukt added to 800 mL of 1.036 wort (about 50 billion bacteria). Pitch temp = 37oC. Overnight temp dropped to 22oC. pH = 3.55 after 11 hrs. after 20 h pH = 3.30.

Also started a stirplate starter of Mangrove Jack M44 West Coast Ale (packet had been open for 6 months). No activity after 24 hrs.

Wednesday 17th Feb 2016 - Mashed in at 67oC.

20 mins. Stirred mash. 64.8oC. pH = 5.70.
40 mins. Stirred mash. 63.8oC. pH = 5.35.
90 mina. Stirred mash. 63oC. pH. 5.30.

Reduced pH to 4.5 using 80% lactic acid (about 7.5 mL) and then bubbled CO2 through.

Preboil gravity = 1.039.

Pitched the whole lacto starter (which was red!) at 48oC. Wrapped the surface with cling film and left overnight.

9 hrs later. Temp = 40oC. pH = 3.90.
16 hrs later. Temp = 30oC. pH = 3.48

Had to boil due to plans. Would have been better to let it drop to pH 3.3 before boiling.

SG had dropped to 1.032. Must have got a yeast infection(!).

Boiled for 40 mins. Added chiller, yeast nutrient and whirlfloc after 20 mins. Chilled to 20oC and aerated before pitching 1 pack of rehydrated US05 (underpitch) after my M44 starter showed no signs of activity after 2 days...

26L @ 1.033. pH = 3.53.

13L dry hopped with 56g Citra for 3 days and then kegged. FG = 1.006. 3.5% ABV. pH = 3.38.
13L had 2 packets of 120 mL of yuzu juice added and left to ferment for another 5 days.

Sunday 6th March 2016 - Kegged Yuzu Berliner. FG = 1.006. 3.5% ABV. pH = 3.25.

Author:

BenMyton

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 53 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/18/2015 6:50 PM

Notes:

Author:

Brew Cat

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.061

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: 11/30/2015 12:26 AM

Notes:

Author:

Gentlemalt

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1.081

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/24/2018 7:56 PM

Notes: First addition Dry Hops 60g each Chinook and Citra for PF when OG drop to half. Second 40g each to 10 days SF. And 50 g each Keg.

Author:

QuadConPana

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.123

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/8/2015 3:10 PM

Notes:

Author:

Brave Dog Beers - Leo Cruz

Boil Size: 50 Litres

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 60

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

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

Notes:

Author:

Yooper

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/27/2018 6:33 PM

Notes:

Author:

Ninja Bunny

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/27/2015 11:17 PM

Notes:

Author:

Sustainable Alcoholic

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Dextrose Solution

Priming Amount: 180g / 120ml

Creation Date: 2/15/2012 5:14 PM

Notes: Attempt to reproduce hop bill of Hardcore IPA, shop didn't have Simcoe so substituted Chinook. Also talked into using an Australian Pale Ale malt by chap in the shop.

Author:

WildHighlander

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/20/2016 10:14 PM

Notes: Steep crushed malts in three gallons of water at 150º F for 30 min. Remove grains from wort, add malt syrup and powder and bring to a boil. Add Fuggles (bittering) hops, Irish moss and boil for 45 min. Add 1 ounce of EKG hops (flavor hops) for last 15 min. of the boil. Add 1.5 ounce of Fuggle (aroma) hops for the last two minutes of the boil.

When done boiling, strain out hops, add wort in a sanitary fermenter, and top off with cool water to 5.5 gallons. Cool the wort to 80º F, aerate the beer and pitch your yeast. Allow the beer to cool over the next few hours to 68-70º F, and ferment for 10-14 days. Bottle your beer, age for two to three weeks and enjoy!

Author:

Kortatu

Boil Size: 21 Litres

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: Bottling sugar

Priming Amount: 140

Creation Date: 10/29/2014 11:48 AM

Notes: Se puede substituir el Vanguard por Mt Hood

Author:

Dirtyrunner13

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.048

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: 6/3/2019 3:56 AM

Notes:

Author:

HopYourFaceOff

Boil Size: 1.75 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 75

Mash Thickness: N/A

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: 1/20/2014 9:14 PM

Notes: Prime with 3tbs of maple syrup dissolved in 1/3 cup of bourbon when bottling.

Author:

Mike Shea

Boil Size: 8.75 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 76

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/13/2016 7:44 PM

Notes: Omega Lacto blend kettle sour overnight

2018 Drunk Monk Challenge 1st place - American Sours
http://knaves.org/DMC/victor/victors2018.html