Homebrew Beer Recipes | Page 3010 | Browse 320,000+ at Brewer's Friend

Author:

robinbertels

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: 3.5

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: 9/25/2018 3:15 PM

Notes: hops in the boil are added as follows: 70g Amarillo, 21g Simcoe and 14g Warrior are combined and every 5 min 5,83g of the mix are added to the boil.

Author:

Here2Braggot

Boil Size: 2 Gallons

Boil Time: 15

Boil Gravity: 1.299

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/10/2023 10:26 AM

Notes: Cold brew hibiscus tea: 1/2 cup in 1/2-gal water overnight.

Cherry weight is for juiced cherries. Apple juice (2 gallons) is a new/neutral addition for 2024 and is to keep total fruit volume above 30% (a Polish standard for fruited meads).

Thaw frozen fruit, mash and drain all available juice & refrigerate. Macerate pulp with sugar & refrigerate, strain juice next day. Add water to pulp, heat to 150 degrees, or steam extract strain liquid. No pulp in this recipe.

Add starting chemicals, Aerate/stir the must before pitching yeast. 2024 - used Verdant IPA resulting in a haze. Using 71B for 2025 harvest with MLF bacteria.

At 1.08 (Day 2-3): Add bentonite slurry with second nutrient addition.

At 1.05 (Day 4-5): fill airlocks, add a final addition of Fermaid O (if needed).

Primary for 2 weeks. This will ferment dry.

Rack onto Sorbate in secondary with spices/wood chips. Wait 2 days before adding wine conditioner (glycerin) and back sweeten to taste (1.02 works well for the sourness of the fruit). Age in secondary until clear (2-4 weeks). *alternate: transfer to tertiary carboy with the sugar and glycerin addition for bulk aging*

Transfer to botting bucket onto Campden & Ascorbic Acid - wait for chems to dissolve/integrate before drinking. 1-2 days.

Should taste like boozy cherry pie and be drinkable early.

Author:

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 70

Mash Thickness: 3.13

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 25 ° C

Priming Method: sucrose

Priming Amount: 105.5 g

Creation Date: 5/3/2022 11:33 AM

Notes:

Author:

R-B-Y

Boil Size: 6 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: N/A

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: 12/27/2021 5:21 AM

Notes:

Author:

Boil Size: 7.75 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/19/2021 7:56 PM

Notes:

Author:

Vonnyp2

Boil Size: 3 Gallons

Boil Time: 75

Boil Gravity: 1.15

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 4.8 oz

Creation Date: 1/17/2021 4:30 PM

Notes: Steeped grains at 155 for 30 minutes
Added wirlfloc at 15 min.
Cold crashed 2 days.
OG - 1.086 FG 1.024 ABV 8.14%
Corn sugar prime - target 2.5 vol CO2
THIS ENDED UP TERRIBLE!!! I DUMPED THE WHOLE BATCH

Author:

Homebrewboy

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 55

Mash Thickness: 2.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/19/2020 12:06 AM

Notes:

Author:

Valkyrie Brewing

Boil Size: 5.5 Gallons

Boil Time: N/A

Boil Gravity: 22.8

Efficiency: 100

Mash Thickness: 2.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/8/2020 2:37 PM

Notes: http://www.meadmakr.com/batch-buildr/

Clean and sanitize everything that will come into contact with your must.

2. Dissolve honey in small amount of water (leave room to add additional water to reach batch volume).

3. Add
6 whole cloves
6 whole allspice (crushed)
3 2-inch cinnamon sticks

4. Add water to your batch volume minus volume for yeast slurry.

5. Aerate the must with a drill stirrer or shake/stir vigorously for 15 minutes.

6. Pitch yeast.

7. Record specific gravity and temperature for future reference.

8. Apply airlock. Ferment per your yeast temperature specs.

9. Degas twice per day for first week of fermentation.

10. Dose nutrients per nutrient protocol instructions below. To avoid mead eruption accidents, degas must and dissolve yeast nutrient doses in 1 cup must prior to adding to the fermenter.
- At 24 hours after you pitch your yeast, add 4.7g Fermaid O to your must.
- At 48 hours after you pitch your yeast, add 4.7g Fermaid O to your must.
- At 72 hours after you pitch your yeast, add 5.2g Fermaid K and 3.6g DAP to your must.
- When the must reaches the 1/3 sugar break (1/3 of all available sugars are consumed, i.e. 1.120 starting gravity reaches 1.080 or 21 Brix reaches 14 Brix), but no later than 7 days after yeast pitch, add the last dose of 5.2g of Fermaid K and 3.6g of DAP.
- If mead starts to show signs of yeast stress from low nutrients after last nutrient dose (evidenced by sulfur smells), add 4.7g Fermaid O as needed to supplement for a high nutrient requirement yeast.

11. Rack when yeast is done fermenting, as evidenced by no drop in SG for two full weeks. Also rack within 3 weeks of sediment layer forming on the bottom of an aging vessel to avoid autolysis flavors.

Packaging:
8oz gallon cranberry juice concentrate
- Take a sample of finished mead and blend carefully measured quantities of mead and juice to taste to determine the correct ratio. Add to keg or bottling bucket and transfer mead on top. Then bottle or keg or whatever.

Author:

The Cellar Project

Boil Size: 1.25 Gallons

Boil Time: N/A

Boil Gravity: 1.113

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/31/2020 2:19 PM

Notes: 1. In 8 quart pot, dissolve honey in 25% of the total water volume.
2. Rehydrate yeast in 10 times it weight of water. Let stand for 15 minutes, stir gently to bring yeast into suspension.
3. Add honey mixture, remaining ingredients, and water to a total volume of 1.25 gallons in fermenter. Aerate well with drill and mixer for 5 minutes.
4. Take gravity reading.
5. Pitch yeast, cover and let sit for 24 hrs.
6. Degas and aerate twice per day for the first 5 days of fermentation.
7. At 24, 48, and 72 hours after pitching yeast, add Fermaid O to must at dosing rates based on the following calculations (https://www.meadmaderight.com/tosna.html)
8. On day 5 add final nutrient dose.
9. Primary fermentation 4-6 weeks. Mead should start to clear.
10. Rack to secondary at least 2-3 months or until clear. Add 50ppm sulfites.
11. Bottle, adding sufites and potassium sorbate to stabilize.

Author:

garrad21

Boil Size: 7 Gallons

Boil Time: 75

Boil Gravity: 1.059

Efficiency: 80

Mash Thickness: 1.25

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: 6/15/2019 4:02 PM

Notes: Bell's Hopslam Ale Clone from BYO December 2018
Recipe says 5 gallons at the top, but then specifies 5.5 into the fermenter in the instructions. 5.5 gallons used.

OG 1.086 FG 1.010
IBU 65+ SRM 7 ABV 10%
Efficiency 65%

11 lbs 2 Row
5.5 lbs Pale Ale malt
8 oz C40
12 oz Honey
10 oz Corn Sugar

2.3 AAU Crystal or Mt Hood @ 45 mins
6 AAU Mosaic @ 20 mins
2.3 AAU Glacier or Fuggle @ 20 mins
10 AAU Centennial @ 15 mins
6 AAU Mosaic @ 5 mins
2.3 AAU Glacier or Fuggle @ 5 mins
2 oz Amarillo @ 0 mins
0.5 oz Crystal or Mt Hood @ 0 mins
4 oz Simcoe @ DryHop day 5

Whirlpool for 15 mins

Bell's House yeast or WLP001/1056/US05

Ferment @ 68-74

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Recipe listed on BF tweaked to match my system efficiency of 80%

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.165

Efficiency: 35

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: 1/21/2015 4:10 PM

Notes:

Author:

BrewPirate

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.063

Efficiency: 72

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/23/2018 8:58 PM

Notes: A hard-hitting Double-IPA for HopHeads in Capital District NY who keep going on and on about those boys at Fiddlehead... Designed to be bursting with juicy mouthfeel and citrus flavors, with a strong pine finish reminiscent of the Canadian wild.

Author:

crfnunes

Boil Size: 14 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

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: 9/9/2017 3:33 AM

Notes:

Author:

Wemet

Boil Size: 3 Gallons

Boil Time: N/A

Boil Gravity: 1.119

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/16/2017 5:07 PM

Notes: Lalvin ICV-D47 yeast (one 5g pack).

Author:

Brouwerij de Keijser

Boil Size: 7 Litres

Boil Time: 60

Boil Gravity: 1.024

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/21/2017 11:42 AM

Notes: https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=XSY3DBX

De Volgende Halte

Author:

emsroth

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 1.47

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 85 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/27/2017 5:18 PM

Notes:

Author:

Simon PK Smith

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/4/2017 12:25 PM

Notes: Stagger feed w brown sugar syrup and lavalin 1118 after primary slows
rack into secondary with oak chips

Author:

TimmyLee

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/22/2017 1:24 AM

Notes:

Author:

nzbrew

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 75

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/2/2016 12:18 PM

Notes:

Author:

DubDave

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.076

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: 2/27/2016 1:36 PM

Notes: