Homebrew Beer Recipes | Page 2294 | Browse 310,000+ at Brewer's Friend

Author:

Redhead

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 79

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/27/2017 6:21 PM

Notes:

Author:

shrob

Boil Size: 51.29 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 64

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: 12/31/2021 4:55 AM

Notes: Split Batch. Second half fermented with Quest AL-A009

Author:

RexEverything

Boil Size: 6.83 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 5.7 oz

Creation Date: 4/15/2021 11:13 PM

Notes:

Author:

Jeff Summerlin

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 10.2 psi

Creation Date: 8/30/2020 9:09 PM

Notes: Lyles Golden Syrup is available on Amazon - supposed to add unique flavor and raises ABV. I looked at David's recipe in Brewfather and came up with US Equivalents...I tried to input Lyle's Golden Syrup - not getting David's numbers.

Author:

Back of the Passage Brewery

Boil Size: 26 Litres

Boil Time: 45

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 1.91 bar

Creation Date: 5/7/2020 9:22 AM

Notes: Batch #1 - 28/6/20 - (Eff.: 70 %, Att.: %, ABV: 5.1%)
- Pre-boil (post sour) volume - 26 L (Using mash paddle measure)
- Mash vol.: 31 L, Pre-boil vol.: 26 L, Batch vol.: 23 L
- OG: 10 (Tilt), 1072 (Refract.)
Pre-soured with 12 ml Lactic acid 88%, Vaalia French Vanilla Pro-biotic yoghurt, left for 48 hr at 40 C. It was cold and the wort cooled slowly to 30 C despite heat wrap, may have affected sourness.
30/6/20 - x2 re-hydrated Nottingham yeast packs in 25 C, 220 ml water with a hint of Fermaid AT as the wort is sour and some viability may be lost.
4/7/20 - Ferm temp upped to 19.5 C, cold days so slow to rise.
5/7/20 - SG: 1034
6/7/20 - SG: 1033
9/7/20 - SG: 1032, 18.5 C, tastes of sweet orange and smells slightly like funky raw grain, medium body, not bad. Cold crashed to 1.5 C for 2 days.
Trying to keep the initial flavour additions a little restrained so that I could add more after kegging.
11/7/20 - Fined with gelatin (1/2 tsp in 1/4 cup water warmed in microwave to 65 C) poured into fermenter.
12/7/20 - Kegged and carbed. Fermenter had a strong cinnamon aroma but not much flavour.
14/7/20 - Tastes strongly of apple juice/cider, a hint of sour.
18/7/20 - Tastes strongly of apple pie filling with not much cinnamon or vanilla. Added another 40 ml of cinnamon tisane through PRV.
23/7/20 - Added 6 ml of Vanilla (Madagascar) through PRV.
3/8/20 - Added another 5 ml of Vanilla (Madagascar) and 20 ml of cinnamon tisane through PRV, still heavy on the apple with only a hint of cinnamon at the back.
7/8/20 - Added 30ml cinnamon tisane, poured off a bottle for camping.
23/8/20 - Added 60 g Muscavado sugar and 50 g brown sugar dissolved in 200 ml of boiling water to keg to try and add biscuit/crumble flavour. Next time add more biscuit in the malt bill.
8/11/20 - Ditched it, couldn't get it to taste right. Sad face

Cinnamon tisane added 30 ml (syringe) before cold crash with vanilla and apple. Made using 3 cinnamon sticks (photo) in 300 ml of water, soaked for 30 min then boiled for 10 min and allowed to cool.
Vanilla extract (photo) added 20 ml through airlock.
Apple Slices - Pie Fruit (photo) 500 g added in mesh hop sock.

Substitutes:
- Crisp Malt Naked Oats in for Golden Naked Oats
- Gladfield Light Crystal in for Cara-Amber
- 27.5 L pre first (15 min) boil.

Description of Original: A-weema-weh, a-weema-weh
In the crumble, the mighty crumble,
This beer is heaps alright.
In the crumble, the apple crumble,
This beer will heaps delight. A Weeeeeee…..
This Apple Crumble Dessert Sour has a tasty malt bill with a strong stewed apple flavour, delicious cinnamon and vanilla notes and a nice tartness to boot!

Author:

MiggySmalls

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 60

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 31.57 psi

Creation Date: 10/30/2019 3:15 AM

Notes:

Author:

tbridge

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/13/2018 8:39 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Keg

Priming Amount: N/A

Creation Date: 11/12/2018 9:39 PM

Notes: Mash as per normal, transfer to boil kettle and cool to 100F.
Add 2 Goodbelly shots, blanket with CO2, cover for 48-72 hours.
Proceed with boil as normal.

Water profile with Bru n Water

Author:

Boil Size: 26.5 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 75

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/21/2018 2:32 AM

Notes:

Author:

shanegdawson@icloud.com

Boil Size: 12.5 Litres

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 75

Mash Thickness: 7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/16/2018 11:38 AM

Notes:

Author:

Hadz

Boil Size: 34 Litres

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 65

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: Keg

Priming Amount: 19

Creation Date: 8/20/2014 11:56 PM

Notes: Notes:
Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine/chloramine (as required).
Water treated with brewing salts to: Ca=110, Mg=18, Na=16, Cl=50, S04=279
(Basically Randy Mosher's ideal Pale Ale numbers with slightly less Sulphate).
1.25 qt/lb mash thickness. Single infusion mash at 152F for 90 mins. Mashout to 168F.
60-90 min fly sparge with ~6 pH water. Collect 14.9 gallons in the boil kettle.
Boil for 90 minutes. Lid on at flameout with 0 minute hops, start chilling immediately.
Cool wort to 66F and aerate well. Ferment at 66-68F until complete. Dry hop for 7-10 days.
Rack to brite tank (secondary), crash chill to near freezing (if possible), add 1 tsp of unflavoured gelatine dissolved in a cup of hot distilled water per 5 gallons of beer, and let clear for 2-3 days.
Package as you would normally. I keg and carbonate on the low side (around 2 to 2.2 volumes of C02) to minimize carbonic bite and let the hop/malt flavour come through.

If you prefer to use liquid yeast, either of these is an excellent choice as they are the same clean fermenting Chico strain as US-05:

Wyeast 1056 American Ale (Buy at: Amazon, MoreBeer, HighGravity, AiH, NB, OBK)
White Labs WLP-001 California Ale (Buy at: Amazon, MoreBeer, HighGravity, AiH, NB, OBK)

You'll need to use 5 packs/vials or make an appropriate starter. For more information see Chapter 6 of How to Brew and Appendix A of Brewing Classic Styles.

Author:

threeglasses

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 62

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/20/2017 10:41 PM

Notes:
M21 mangrove jacks or Belg wit II or wlp400 Start ferment at 70 and go up to 74 from there.

add corriander and orange peel with 10 till flameout. "naval oranges"
.5oz corriander 2 orange
used custom attenuation for mangrove jacks m21 from brewersfriend datasheet

Author:

Rafaelrock2

Boil Size: 17 Litres

Boil Time: 100

Boil Gravity: 1.084

Efficiency: 72

Mash Thickness: 1.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/2/2017 10:16 PM

Notes: Decocção simples de 63º para 72ºC

Mosturação de 10L a 80º + 6Kg de malte
Fermentação baldes 20L+5L
a atualizar...

Author:

ДомBrew BRL

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 65

Mash Thickness: 3

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: 4/28/2017 1:56 PM

Notes:

Author:

pflynnku

Boil Size: 6.1 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 1.45

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/20/2017 2:12 PM

Notes:

Author:

Saunders Brewery

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/16/2016 7:38 PM

Notes:

Author:

brendonwbrown

Boil Size: 7.39 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/11/2016 5:52 PM

Notes:

Author:

titanboy

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 66

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/27/2016 5:20 PM

Notes:

Author:

Boil Size: 65 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 65

Mash Thickness: 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: 6/6/2015 4:59 PM

Notes: Water Liters
Total mash water needed 81
Strike water volume at mash thickness of 5 L/kg 67.5
Remaining sparge water volume 13.5
Grain absorption losses -13.5
Mash Lauter Tun dead space -1
Amount going into kettle 66.5
Boil off losses -6
Kettle dead space -3
Hops absorption losses -1.5
Misc. losses -1
Amount going into fermentor 55