Homebrew Beer Recipes | Page 243 | Browse 320,000+ at Brewer's Friend

Author:

Porter's Pub

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: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/1/2017 8:29 PM

Notes: I moved the carboy into the kegerator and set it to 60º. I placed the liquid yeast in there as well and waited 4 hours to pitch. I pitched about 1 hour after activating the smack pack. The next morning it appears to not be doing much. Krausen at 24 hours. 36 hours it was fermenting so well it pushed the stopper out of the carboy.
Consider a yeast starter for the next batch- I may have under pitched.
Fermented at 60º, at 5 days increased temp to 70º

Added 2lbs pureed cranberries in a fine mesh hop bag at 8 days.
Added 1/2 tsp sugar at cold crash, next time add more.

I was worried that the cranberries would dye the beer red, but they did not. Cranberry taste is mild not and not at all overwhelming. Cranberries did not make the beer too harsh or bitter.

***Edit:***
On 11/29/17 I tapped the second batch of this. I used the same grain and hops bill, but used Wyeast 1056 this time and 3 pounds of pureed cranberries. I preferred the batch I made last year. 3 pounds of cranberries added too much tartness, and left a slight tannin taste . It also died the beer a nice pinkish color. I added 3/4 tsp of granulated sugar to the keg at cold crash again. It wasn't terrible, but it wasn't my best. I think I need to refocus my efforts and try making a better base beer next year. Lose the white wheat, and add some more crystal malt. This beer is lacking something to balance the cranberry and hide the tannins, and I'm not sure that I would really enjoy the base beer without the cranberry. It's also worth considering reducing or removing the bittering hops altogether if I continue to use pureed cranberry.

*In reading the Oct/Nov 2017 Beer & Brewing Magazine, they had an idea to use dried and ground Sumac berries for "tart citrus and brilliant red to your beer in much the same way that cranberries do, but without the massive tannin attack that accompanies them". I will try this for next year's batch

Author:

cha99jab

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 17 ° C

Priming Method: Force Carb Keg

Priming Amount: N/A

Creation Date: 1/8/2016 8:31 PM

Notes: Recipe changes:
Maris Otter subbed for American 2-row
Columbus used for bittering instead of Magnum
Galaxy used in the whirlpool instead of Cascade
WY1318 used instead of Chico yeast.

Friday 8th January 2016 - 1.6 L starter onto stirplate. WY1318 captured from blow off of last batch (6th generation).

Sunday 10th January 2016 - Added starter to keezer to settle yeast (decanted off 0.5 L for future use).

Sunday 10th January 2016 - Brewday. Heated 29L strike water to 69oC. Mashed in at 15:50. Mash temp = 64.5oC. Aiming for mash pH of 5.4 (adjusted with gypsum, CaCl2 and 80% lactic acid). Added 2/3 of lactic acid before mashing in.

Calibrated pH meter (had drifted by +0.06). Tap water pH = 7.75.

15 mins. Stirred the mash. Mash temp = 63.8oC. Mash pH = 5.45.

30 mins. Stirred the mash. Mash temp = 63oC. Mash pH = 5.40.

45 mins. Stirred the mash. Mash temp = 62.2oC. Turned on the induction plate. Mash pH = 5.41.

60 mins. Stirred the mash. Mash temp 63.7oC. pH = 5.40.

"Sparged" by pouring 4L of 55oC water (no water adjustment) over the grain bag whilst it drained and squeezing the bag.

Approx 28.5L of wort collected from the mash. Preboil gravity = 1.052.

Whirlpool 1. Cooled wort to 80oC and transferred 13L to a sanitised plastic bucket. Added hops to the kettle at 77oC. 69oC after 10 mins. 63oC after 30 mins. Stirred every 5-10 mins.

Whirlpool 2. Chilled in bucket to 51oC and added hops at 49oC. After 15 mins = 45oC. Stirred every 5-10 mins.

Chilled both batches using immersion chiller to about 30oC and then transferred to PET carboys. Left outside at -2oC (covered with foil) to reach pitching temp. Split the starter between each carboy (pitched at 18oC).

OG = 1.058. Post boil pH = 5.3. Each batch approx 12L.

Saturday 16th January (Day 7) - Crash chilled in fermentation fridge at -1oC. Ferm temp has been low on this one as fridge was busy with a lager so these beers were fermented at an ambient 15oC in our basement storage room.

Sunday 17th January 2017 (Day 8) - Kegged with gelatine (carboy to liquid outpost siphon into oxygen purged kegs). FG = 1.016. ABV = 5.5%.

Author:

brasserie leyton

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 65

Mash Thickness: 2.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/11/2015 6:09 PM

Notes:

Author:

bhive01

Boil Size: 6.93 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 80

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66.2 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/23/2022 8:45 PM

Notes: Sources:
NBs Innkeeper Clone https://cdn.shopify.com/s/files/1/2785/6868/t/3/assets/AG-Innkeeper-1527030651353.pdf?72962988641504954
https://www.wildabouthops.nz/uk_pale_ale_recipes.html
https://www.themadfermentationist.com/2010/02/timothy-taylor-landlord-clone-recipe.html
https://aussiehomebrewer.com/threads/recipedb-drsmurtos-landlord.29871/

Some recipes call for british crystal and melanoidin/aromatic malt. The Keg version is supposedly just golden promise and a pinch of roasted barley during the sparge (for color). Going with the crystal route the first time hoping it brings some color and sweetness.

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 55

Mash Thickness: N/A

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: 9/5/2018 4:58 PM

Notes:

Author:

onewayjose

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/16/2015 4:04 AM

Notes:

Author:

dalex299

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/11/2015 1:05 PM

Notes:

Author:

Jeff Jones

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

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: 6/15/2011 6:09 AM

Notes:

Author:

JMG1994

Boil Size: 3.55 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/14/2018 2:43 AM

Notes:

Author:

gavjof

Boil Size: 58.5 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 84

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/12/2017 8:41 PM

Notes:

Author:

NateLuebbe

Boil Size: 14 Gallons

Boil Time: 75

Boil Gravity: 1.067

Efficiency: 70

Mash Thickness: N/A

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: 5/21/2012 8:34 PM

Notes: @ 5 minutes, add 1/2 heaping teaspoon of each;

- nutmeg
- cloves
- allspice
- ginger
- cinnamon

At bottling, 4oz of real vanilla extract, and 1.25 teaspoons of pumpkin pie spice.

Author:

rmikevt

Boil Size: 6 Gallons

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: N/A

Priming Amount: N/A

Creation Date: 4/10/2012 6:44 PM

Notes:

Author:

raiderrob

Boil Size: 20 Gallons

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 65

Mash Thickness: N/A

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: 6/26/2015 11:42 PM

Notes: Base for a partigyle Imperial stout and California common. speciality grain's will be add to first running's to adjust color an flavor.

Author:

Mike Yucuis

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/30/2011 5:40 PM

Notes: Pumpkin Chai Ale - wanted to make sure I got this one right. I decided to add the Chai tea bags straight to the boil w/ 5 min left; the flavor is certainly present and noticeable at the end. The wife said it was delicious & had an effervescent quality. Carbonation was right were I had intended... honestly it is delicious.

Author:

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 60

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 11 ° C

Priming Method: sucrose

Priming Amount: 122.2 g

Creation Date: 6/18/2015 11:57 AM

Notes: Ferment at 12°C for 14 days or 90% fermentation.
Transfer to secondary and rest at 18°C for 4 days.
Lager at 2°C for 10 days.
Prime to 2.25 CO2 Carbonation Level Volume.

Author:

VT_jlee

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/27/2015 1:15 AM

Notes: Water adjustments: 2mL acid, 1.0g gypsum, 3.5g CaCl2

Strike Water Needed 6.34 Gallons
Strike Water Temp 162 Fahrenheit
Total Mash Volume 7.34 Gallons
Dunk Sparge Volume 1.00 Gallons
PreBoil Wort 6.75 Gallons
PostBoil Wort 5.25 Gallons
Into Fermenter 5.25 Gallons

Toast the oats at 375 a few days before brewing.

1.25L starter 2 days before, decant down to 1.0 liter

Author:

LongsandsBrewingCo

Boil Size: 800 Litres

Boil Time: 60

Boil Gravity: 1.027

Efficiency: 70

Mash Thickness: 2.75

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: 11/16/2015 2:52 PM

Notes:

Author:

Matic

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 55

Mash Thickness: 1.25

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: 9/26/2016 5:31 PM

Notes: Rehydrate yeast

Author:

man_o_bier

Boil Size: 14.5 Gallons

Boil Time: 75

Boil Gravity: 1.069

Efficiency: 80

Mash Thickness: N/A

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: 7/29/2014 10:44 PM

Notes:

Author:

BrewHop

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 88

Mash Thickness: N/A

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: 12/22/2012 9:08 AM

Notes: Was a little short temp wise so I topped off with 1 quart of boiling water to bring it to 152. Got 5.25 gallons in the fermenter and an OG of 1.052.