Homebrew Beer Recipes | Page 220 | Browse 320,000+ at Brewer's Friend

Author:

Cookie Cheong

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/22/2017 12:53 AM

Notes: This is a guess based on publicly available information and may not be correct. The "Call Me Grainy" Brewie Pad is available from www.brewie.org

Author:

hectorz

Boil Size: 17.85 Litres

Boil Time: 90

Boil Gravity: 1.017

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: dextrose

Priming Amount: 3.4g/33cl

Creation Date: 5/30/2018 4:44 AM

Notes: - Insert chiller 20' before the boil ends

- Chill to 20ºC

- Areate thoroughly (at least 1')

- Pitch yeast at 20ºC

- Disconnect fridge from fermenter fridge controller, keep controller at 20ºC (min temp control only) and allow ferment to raise naturally for 14 days (or 10 days with stable gravity)

- Bottle condition at 20ºC for at least 30 days

- Fridge at least 24h

Author:

Brew by Andre

Boil Size: 56 Litres

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 74

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/11/2016 8:50 AM

Notes: Highly enjoyable. Based on Nøgne Ø's imperial Brown Ale

Author:

chessking

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: 2/4/2012 9:40 PM

Notes:

Author:

TCD

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.027

Efficiency: 35

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: 3/12/2019 8:19 PM

Notes:

Author:

Porter's Pub

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 12/25/2016 3:20 PM

Notes: **Batch 1**
This was a delicious fruit beer. I had a hard time locating real passionfruit, so I used a 100% juice blend. The label on the juice said it was 100% juice, but also had pear listed as an ingredient, so I'm not sure what the ratio of pear to passionfruit was. The mango had more presence than the passionfruit, probably because of the use of juice. Need to find real passionfruit for the next brew, or possibly use real pear.
*I found out later that commercial breweries use powdered passionfruit, which is available online. I'll try this for my next batch

Use 1lb fruit per gallon of beer. I pureed the mango and placed it in hop bags in the secondary. For my 5 gallons, it ended up being 6 diced mangos.

**Batch 2**
Used the same recipe, but tried using powdered passionfruit. I learned a few good lessons from this beer. The powder is surprisingly effective and when hydrated it smelled amazing. I added it at kegging which was a mistake. Next batch needs to be only powder without the fresh mangos. I'd like to try powdered passionfruit and powdered mango. The only drawback to this is that the powder is expensive. I used one pouch of passionfruit powder and it was $9 plus shipping. The biggest lesson I learned is that I need to stop using fruit juice. Its sugars are fermenting out to the point where I don't think it's adding much flavor and is really drying the beer out. Lots of changes to be made on the next batch.

**Batch 3**
Again I used the same recipe, but in keeping with the last few years I wanted to try and experiment with the best result of getting the fruit flavor into the beer.
In January I went to a local brewer's convention and met some people from Amoretti flavoring company. I tried their passionfruit and it was what I was looking for, so I bought a 25.4oz bottle of the puree. I used half of it while kegging, along with one pouch of the passionfruit powder I had leftover from last year. I skipped the mango altogether this year (I know, I know....)
I tasted the beer while I was checking my FG, and the powder that I added at knockout had only imparted a mild flavor in beer. It tasted slightly tangy, but not bad. The puree that I added at kegging really brought this beer to where I wanted it to be.
This beer is delicious, and finally fruity and light! Perfect summer beer!

Author:

AshStomper

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 65

Mash Thickness: 1.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/20/2016 1:32 PM

Notes: Add peach juice concentrate when specific gravity reaches 1.032. Rack when gravity stabilizes around 1.012 then dry hop...

This is an experiment..

Author:

TheLadybugTree

Boil Size: 7.5 Gallons

Boil Time: 120

Boil Gravity: 1.076

Efficiency: 65

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/9/2014 9:03 PM

Notes:

Author:

alan_stanley@ntlworld.com

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.09

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/6/2014 6:09 PM

Notes: Aiming for a Sussex style (Harveys) bitter. Adapted from the recipe suggested by dyqik on the homebrewtalk forum which is itself based on one from the jim's beer kits forum. Both are all grain recipes so I've adapted for extract and also adjusted the hops and timings slightly. Grains steeped in 6 litres at 65 to 70 degrees then topped up to 10 litres for the boil with half the malt extract added at this point and the rest at the end. Hence target IBUs should be higher than predicted here. Decided to try a fwh with some of the bramlings cross hops rather than steeping at the end as I've read this gives a better more balanced flavour and aroma.

Author:

Solli

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/18/2016 7:46 PM

Notes:

Author:

Stian

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 11 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/30/2015 2:27 PM

Notes:

Author:

buzzharvey22

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/30/2015 9:54 AM

Notes:

Author:

Meadhawg

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: Demerera Sugar

Priming Amount: 3.45 oz

Creation Date: 8/9/2014 4:51 PM

Notes: Add torch-caramelized Candi sugar with 10 minutes left on boil.

Add 1 split vanilla bean, cardamom with 5 min left on boil.

OG 1.103
FG 1.028
ABV 10.99 - Brewersfriend alternate formula

OG 1.094
FG 1.030
ABV 9.28 - Brewersfriend alternate formula

Author:

Blackchance

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.093

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/2/2017 10:12 PM

Notes:

Author:

Bakke Brygg

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/5/2014 9:57 AM

Notes:

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 35

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: 8/23/2016 4:41 PM

Notes: 6 oz of honey added at flameout.

Author:

Boil Size: 6.5 Gallons

Boil Time: 75

Boil Gravity: 1.062

Efficiency: 81

Mash Thickness: 1.28

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 62 ° F

Priming Method: dextrose

Priming Amount: 4.7 oz

Creation Date: 6/15/2013 3:01 AM

Notes: Born on 9/15/25.

On 9/27 set out at room temperature for diacetyl rest. 1.025
On 10/2 place in fridge and slowly cold crash.
On 10/6, keg and carbonate. 3 weeks, grain to glass.

Author:

Fergus Redmead

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 3/27/2011 8:31 PM

Notes: Maple Mead

Author:

SuperTrooper

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: Triple Sec Liquor

Priming Amount: 500 ml

Creation Date: 2/13/2019 2:42 AM

Notes:

Author:

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.105

Efficiency: 35

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: 7/7/2015 8:13 PM

Notes: I created a culture of bugs from the dregs of bottles of Jolly Pumpkin Calabaza Blanca, Jolly Pumpkin La Roja, and Lindemans Framboise Lambic prior to racking by a solution of 2 cups water to one half cup DME. The scent was acidic with a small pellicle growing atop.

The day prior, I boiled peaches, then pureed them using my ninja blender. I then placed them in the refrigerator in sanitized jars.

Rack onto peaches and toasted french oak chips as you approach FG. Add your yeast culture. Swirl carboy contents and let sit for 6 months.

**UPDATE - 8/ 15 /15 Tasted Approximately 2 months after adding peaches. The peach flavor is null, however, the sour is present. Next time I will use apricot as I hear it is better used for that stone fruit flavor. At this point in time, the beer is very well balanced and tasty with mild sourness. I hope the sour will grow. Beer is a nice orangey / brown color.

11/23/15 - Bottled. FG of 1.004. Damn, this is amazing. I believe this beer is about 7%abv