Homebrew Beer Recipes | Page 334 | Browse 320,000+ at Brewer's Friend

Author:

Plasmator

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 5/14/2012 8:12 PM

Notes: A sweet stout with "a little extra". Candi syrup and Wyeast 3787 Trappist High Gravity adds complexity.

Author:

pdjbrewer

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.08

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: sugar

Priming Amount: .75 cup

Creation Date: 3/16/2013 4:13 PM

Notes: Requires "2" vials of yeast to obtain required cell count for proper fermentation.

Strike water for mash should be 168.5 degrees.

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 72

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: 1/4/2019 9:48 PM

Notes:

Author:

bluechev454

Boil Size: 14.49 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 80

Mash Thickness: 1.3

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: 2/3/2015 8:45 PM

Notes: Grain Bill oats- just use old fashioned Quaker oats

Mash Temp- Its better to mash on the higher side and try to get a "sweeter" or less ferment-able beer usually 154-158.
Mash pH of 5.0-5.4. Correct acidity with lactic acid 88%. Measure after mash in.

Water profile- Maintain a 1:1 chloride to sulfate ratio at a level of 150 ppm. These are the only two water variables that should be monitored.

Conical Fermentation, conditioning and packaging process
1. Ferment for 5-10 days before adding any dry hop. The first 24 hours of active fermentation are the most critical in terms of proper temperature control (66-68°F). Once fermentation starts to slow, let the fermenters free-rise to 70-72°F. This ensures fermentation fully completes and scrubs out any unwanted off-flavors.

2. At day 7-8 after yeast pitch, Soft crash fermenter down to 55-60°F to allow the yeast to settle into the cone of the conical. Using dump valve, slowly remove yeast over 2 day period.

3. Cap/seal fermenter at soft crash temp, add dry hop. Purge and pressurize to 7-10 PSI and let sit for 2-3 days.

4. Cold crash to 35°F, under pressure for 2 days. Remove dry hop from dump valve over 2 day period.

5. Packaging- Do not let beer interact with oxygen. This will result in oxidation and a ruined product. Perform a closed transfer to a keg that is scrubbed of oxygen/air. You can do this by filling a keg with starsan and push it out with CO2. This will leave you with a keg full of CO2.

Author:

SchuBrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/23/2017 7:17 PM

Notes: Mash like normal
Do a quick boil for 15 minutes mainly to sanitize immersion chiller
Hops are optional
Cool down to 120 and transfer to fermenter - add lactic acid to pre acidify wort to a pH under 5.0
Pitch Omega Lacto and hold temp at 100 until desired pH is reached 3.2 - 3.5
Drop wort to 68 and pitch Belle Saison and ferment out
Transfer to keg and blend Old Orchard Cranberry frozen concentrate

Author:

cjmck

Boil Size: 4 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 80

Mash Thickness: 1.31

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: 12/24/2015 5:55 PM

Notes:

Author:

Strasak

Boil Size: 83 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: 4.35

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: 9/7/2016 1:55 PM

Notes: Final Gravity: 1016
SRM (real): 22
storage: 1-3°C, min. 45 days

Author:

areece

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 78

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/31/2017 6:48 AM

Notes:

Author:

DjBeer30

Boil Size: 7.5 Gallons

Boil Time: 70

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/18/2013 5:06 PM

Notes: We are going for a mild Dark ale, sweet with
a little Scottish kick of liquor and Malt.
Wood chips and Scotch Whiskey on the 2nd fermentation.

Author:

John C. Smith

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.08

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/11/2018 12:32 PM

Notes: Sour cherries were frozen, then thawed and pitted, and then frozen and thawed again before adding to the secondary. Added 1/8 tsp liquid pectic enzyme (several years old, so maybe no good) at the time to help clear haze. Lots of secondary fermentation from the cherries and juice. Also added 1 tsp gelatin (softened in 1/4 c cold water) finings. Still some haze before bottling, so added 1/4 tsp powdered pectic enzyme. Bottled with 2.6 oz. corn sugar.

Final gravity 1.003! ABV 8.3%

Author:

Mendeleev

Boil Size: 47 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 45

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.75

Primary Temp: 14 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/31/2014 10:46 AM

Notes:

Author:

TripleC223

Boil Size: 3.5 Gallons

Boil Time: 30

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/3/2017 6:23 PM

Notes:

Author:

StephaneDodier

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/18/2021 1:44 PM

Notes: Late addition lactose

Author:

TampaTony

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 60 ° F

Priming Method: Forced

Priming Amount: 12

Creation Date: 7/2/2013 1:14 PM

Notes:

Author:

CHoffmeister

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: Grade B Extra Dark

Priming Amount: 1 cup

Creation Date: 11/20/2012 3:23 PM

Notes: The brew/boil is done using 6 gallons of maple sap in lieu of water.

Refer to the Maple Syrup fermentable listing for approximation.

Author:

joetothemo

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 1

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/8/2017 3:16 PM

Notes: Extract clone of Ghostfish's excellent Grapefruit IPA with a slightly higher OG.

Experimental Grapefruit hops can be sourced from Yakima Valley Hops.

Author:

Bears cave brewing

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 63

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/26/2017 9:35 PM

Notes:

Author:

UnComfortablyNumb

Boil Size: 8.9 Gallons

Boil Time: 60

Boil Gravity: 1

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/9/2018 9:05 PM

Notes:

Author:

Koi Dog Brewing

Boil Size: 2 Gallons

Boil Time: 45

Boil Gravity: N/A

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: Table Sugar

Priming Amount: 1/3rd cup

Creation Date: 6/13/2013 4:04 PM

Notes: Begin heating 2 Gal H2O and add your DME and sugar.
Bring to a boil and add 3/4 oz of Sterling Hops and begin 60 min. clock
With 10 min left on the clock add your 1/4 tsp of Coriander and 1/4 tsp of Sweet Orange Peel.
Remove from heat and cool the wort to 65*-70*F and pitch the yeast. (no need for a starter)
Ferment for 2-3 weeks and bottle condition w/ 1/3rd cup sugar for 3 weeks.
Chill and enjoy

Author:

BEERngineer

Boil Size: 26.2 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/21/2015 4:19 AM

Notes: My Notes:
I didnt quite like this one at first (week 2-3), finding it a bit too roasty bitter, but it matured beautifully. The roasty bitterness smoothed out, and it is becoming a beautiful beer(week 5).

Day 100, this beer is absolutely lovely. So silky and easy to drink. It definitely benefits from low carbonation levels.