Homebrew Beer Recipes | Page 372 | Browse 320,000+ at Brewer's Friend

Author:

diavolohop

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: 345.5 g

Creation Date: 6/4/2019 2:47 PM

Notes: Esta receta está elaborada para mi Speidel Braumeister 20L.

Método BIAB para Braumeister 20l, eficiencia 72%
Agua total: 30l.

-Despues de terminado la primera fermentación hice una adición de 5grs de Enzima de Glucoamilaza,(Glucoamylaze OPTIZYME) la cual sirve para fermentar los azucares complejos de darle un corte seco al poco amargor que esta cerveza tenga, logrando asi un sabor redondeado entre frutal, con escaso amargor ligero.

-hoy 23/06 (tres semanas de cocinada) hice la primera degustación y puedo contarles que estoy súper satisfecho con el resultado final... la recomiendo 100%

- los parámetros finales de la receta son los siguientes:
- ibu :37
- Og : 1060
- Fg : 1010
- Abv :7%

- los muestro acá dado que la receta muestra parámetros por cálculos que no se pueden Modificar y en este caso, difieren de la realidad.

-Salud

Author:

KyleChepla

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.104

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: 9/1/2013 1:54 PM

Notes: 100 cc starter made with Dry English an pitched into the bucket with Champagne yeast.

Molasses listed as 1 oz but was 1/8 cup.

Author:

Montana Bob

Boil Size: 3 Gallons

Boil Time: 1

Boil Gravity: 1

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: Bottled Still

Priming Amount: N/A

Creation Date: 9/3/2018 9:11 PM

Notes: No boil

O.G. 1.118
S.G. 1.022 on 2 Dec 18 Brix 16/sg 1.059
F.G. 1.018 on 5 Jan 19

Author:

shellycat

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.121

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/25/2014 6:31 PM

Notes:

Author:

Brewing Bard

Boil Size: 6.2 Gallons

Boil Time: 120

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: 12/1/2012 12:28 AM

Notes:

Author:

Ozarks Mountain Brewery

Boil Size: 8.5 Gallons

Boil Time: 75

Boil Gravity: 1.046

Efficiency: 79

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: 9/23/2015 7:47 PM

Notes: this turned out perfect, I whirlpooled just to bring the temp down a bit then chilled right after on this one, tastes perfect, I wouldn't change a thing on this recipe, well know for years and whether i taste just like bells or not it has a spot on perfectly balanced flavor

Author:

Boil Size: 18.5 Litres

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 71

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/12/2016 5:03 PM

Notes: 1 lit with 106 g DME Starter 24 h
2 lit w 212 g DME step up starter 48h

Author:

Boil Size: 29.5 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 68

Mash Thickness: 4.182

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: 4/14/2017 2:09 PM

Notes:

Author:

Boil Size: 13 Litres

Boil Time: 60

Boil Gravity: 1.092

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: 3/6/2018 6:49 PM

Notes:

Author:

Bakke Brygg

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: Sukkerlake

Priming Amount: 5 g sukker/l

Creation Date: 5/7/2015 2:35 PM

Notes: Pitch gjær på 18 grader.

Gjæring på 19 grader til stormgjæring roer seg, 20-21 grader resten av gjæringsperioden. 14 dager totalt.

Author:

stephen.h.irving@gmail.com

Boil Size: 12 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Keg

Priming Amount: N/A

Creation Date: 11/2/2015 11:01 PM

Notes: 06NOV15: STARTER, used 2 packets of WLP001 pure pitch dated 21SEPT15, 7.3 oz DME, 1/2 tsp yeast nutrient, used pro brewer .75 pitch ratio

KY COMMON RESEARCH:
Historical Beer: Kentucky Common
Aroma: Low to medium grainy, corn-like or sweet maltiness with a low toast, biscuity-grainy, bready, or caramel malt accent. Medium to moderately-low hop aroma, usually floral or spicy in character. Clean fermentation character, with possible faint berry ester. Low levels of DMS are acceptable. No sourness. Malt-forward in the balance.
Appearance: Amber-orange to light brown in color. Typically clear, but may have some light haze due to limited conditioning. Foam stand may not be long lasting, and is usually white to beige in color.

Flavor: Moderate grainy-sweet maltiness with low to medium-low caramel, toffee, bready, and/or biscuity notes. Generally light
palate flavors typical of adjunct beers; a low grainy, corn-like sweetness is common. Medium to low floral or spicy hop flavor. Medium to low hop bitterness, which should neither be coarse nor have a harsh aftertaste. May exhibit light fruitiness. Balance in the finish is towards the malt. May have a lightly flinty or minerally-sulfate flavor in the finish. The finish is fairly dry, including the contributions of roasted grains and minerals. No sourness.

Mouthfeel: Medium to medium-light body with a relatively soft mouthfeel. Highly carbonated. Can have a creamy texture.

Overall Impression: A darker-colored, light-flavored, malt-accented beer with a dry finish and interesting character malt flavors.

Refreshing due to its high carbonation and mild flavors, and highly sessionable due to being served very fresh and with restrained alcohol levels.

Comments: Modern characterizations of the style often mention a lactic sourness or sour mashing, but extensive brewing records from the larger breweries at the turn of the century have no indication of long acid rests, sour mashing, or extensive conditioning.

This is likely a modern home brewer invention, based on the supposition that since indigenous Bourbon distillers used a sour mash, beer brewers must also have used this process. No contemporaneous records indicate sour mashing or that the beer had a
sour profile; rather the opposite, that the beer was brewed as an inexpensive, present-use ale.

History: A true American original style, Kentucky Common was almost exclusively produced and sold around the Louisville Kentucky metropolitan area from some time after the Civil War up to Prohibition. Its hallmark was that it was inexpensive and
quickly produced, typically 6 to 8 days from mash to delivery. The beer was racked into barrels while actively fermenting (1.020– 1.022) and tightly bunged to allow carbonation in the saloon cellar. There is some speculation that it was a variant of the lighter common or cream ale produced throughout much of the East prior to the Civil War and that the darker grains were added by the mostly Germanic brewers to help acidify the typical carbonate water of the Louisville area. Up until the late 19th century,
Kentucky Common was not brewed in the summer months unless cellars, usually used for malting, were used for fermentation. With the advent of ice machines, the larger breweries were able to brew year round. In the period from 1900 to prohibition, about 75% of the beer sold in the Louisville area was Kentucky Common. With prohibition, the style died completely as the few larger breweries that survived were almost exclusively lager producers.

Characteristic Ingredients: Six-row barley malt was used with 35% corn grits to dilute the excessive protein levels along with 1 to 2% each caramel and black malt. Native American hops, usually about .2 pounds per barrel of Western hops for bittering and a similar amount of New York hops (such as Clusters) for flavor (15 minutes prior to knock out). Imported continental Saazer-type hops (.1 pounds per barrel) were added at knock out for aroma. Water in the Louisville area was typically moderate to high in carbonates. Mash water was often pre-boiled to precipitate the carbonate and Gypsum was commonly added. Considering the time from mash in to kegging for delivery was typically 6 to 8 days, clearly aggressive top-fermenting yeasts was used.

Style Comparison: Like a darker-colored cream ale emphasizing corn, but with some light character malt flavor. Malt flavors and balance are probably closest to modern adjunct-driven international amber or dark lagers, Irish red ales, or Belgian pale ales.

Vital Statistics: OG: 1.044 – 1.055
IBUs: 15 – 25 FG: 1.014 – 1.018
SRM: 11 – 20 ABV: 4.0 – 4.4%

Commercial Examples: Occasional brewpub and microbrewery specials

References: Wahl & Henius, Louisville Breweries, Brewing Logs from Phoneix and Oertel Breweries. Research and initial writeup by Dibbs Harting, support by Conrad Selle and Leah Dienes.

Author:

Alulim

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: Dextrose

Priming Amount: N/A

Creation Date: 3/3/2016 8:35 PM

Notes: Pitch 1gal starter WLP099 after 2 days

Author:

pio

Boil Size: 40 Litres

Boil Time: 60

Boil Gravity: 13.9

Efficiency: 75

Mash Thickness: 2.8

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: sugar

Priming Amount: 3g

Creation Date: 2/4/2018 10:27 PM

Notes:

Author:

HaydenOothout

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/20/2016 6:39 PM

Notes:

Author:

AM15001

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.094

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/9/2021 4:26 PM

Notes:

Author:

lenni

Boil Size: 12 Gallons

Boil Time: 75

Boil Gravity: 1.049

Efficiency: 65

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: 4/13/2019 2:21 PM

Notes:

Author:

foxtrotsmurf

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 85

Mash Thickness: 1.5

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: 3/27/2018 2:47 AM

Notes: Add Pectic Enzyme after wort cools right before fermentation.

add blueberries slowly to boil as to try not to drop the temperature too far below boil.

Mash water calculations are found by using Grainfather calculations due to the fact that I am using a Grainfather to brew.

add vanilla extract to keg before carbonation

Author:

garrad21

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/1/2017 2:55 PM

Notes: With 100% RO water:
7g gypsum
3g epsom salt
3.5g calcium chloride
1g baking soda

dry hop two week at 54 dropping 10 degrees a day

recipe called for 11 oz of light munich (10L), LHBS only had dark munich (20L). Substituted for 7 oz dark munich and 4 oz vienna.