Homebrew Beer Recipes | Page 397 | Browse 325,000+ at Brewer's Friend

Author:

Jim_in_Oregon

Boil Size: 3.5 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: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/30/2013 6:52 PM

Notes: Final Gravity of 1.004. ABV = 7.35%

Very high attenuation of with Wyeast 3711 (~93%). That makes for a very traditional saison. Very nice.

Author:

Isomerization

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 66

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 85 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/29/2018 10:50 PM

Notes: 13 ml hop shots at 60 min in boil.

Add lactose and sugar with whirlfloc and yeast nutrient at 5 min in boil.

02-NOV-18: 6 oz cacao nibs toasted (325F for 15 min) and added to enough vodka to cover. 7 vanilla beans added to 6 oz vodka (Add 2oz of tincture at kegging). Coffee beans purchased (KC Roasterie Espresso Tuscany), dry bean with 6 oz in a bag once kegged, taste after 24 hr.

BREW DAY (17-NOV-18):
-----------------------------------
Forget to add the Lactic acid to the mash, expected pH ~5.55 is still in reasonable range for mash.

SG ~1.105

Chilled to 80 F and allowed fermentation to free-rise to ~85F.

UPDATE (23-Nov-18):
Beer kegged, hydro looks to be at 1.022 (pic attached for color). ~265 ml of vodka tincture added to keg with 6 oz of coffee beans. Taste after 24 hr, before deciding to pull bag.

Author:

Rkostes

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/15/2014 1:47 PM

Notes:

Author:

Joiski

Boil Size: 21 Litres

Boil Time: 60

Boil Gravity: 14.1

Efficiency: 55

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/10/2015 5:17 PM

Notes: 8L Nachguss
13 Plato (inkl Nachguss) nach Läutern

28.07.14 (nach 18 Tagen Primary): 400g gekochte Aprikosen

Author:

Boil Size: 11.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

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: 10/13/2015 8:51 PM

Notes: splitting batch with 2nd yeast being wlp670 and finishing off with brett

Author:

Klassic

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 65

Mash Thickness: 1.2

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: 10/26/2015 3:48 PM

Notes: Lower efficiency than desired. New homebrew shop so milling might have affected it. Also, pH may have been too high (5.5+) since I did not have proper acidification, although I got same 65% efficiency on my porter brewed the same day, which did not need any acid to achieve 5.3-5.4 pH because of the darker grains.

2L Starter with 8 oz DME. Decanted about 1 L before adding to ~68F wort. Took off right away and within 2 days krausen has filled up headspace of 8 gallon fermentor. Maintaining around 71F wort temperature (ambient in chest freezer is set at 66F).

On day 3 of ferment, gravity sample read ~1.020. Tasted great but still very sweet. Thick 3-4" krausen. Internal temperature dropped from 71F to 69-70F (ambient set at 69F), suggesting fermentation activity slowing down. Removed fermentor from chest freezer to ambient room temps of approximately 77F for natural rise to hopefully achieve full attenuation (I heard 3522 will drop out if temperature drops ). Will check internal temperature after 12 hours.

On day 4 of ferment, gravity sample read 1.014 at 76F internal wort temp (~1.016 adjusted, which would be the average attenuation for the strain; however, I hope to get lower). Ambient temperature is around ~80F in the laundry room. Will likely transfer to 68F temp chamber again on day 6.

On day 5 of ferment, gravity sample read 1.011 at 77F internal wort temp (~1.013 adjusted. I am hoping to get 1.009-1.011 by the end of fermentation). Has a very sweet flavor (honey? sweet orange peel?). Almost tastes underhopped. Do not detect the spices. Still intend on transferring back to temp chamber tomorrow (day 6)

Day 7 - transferred to 66F fermentor.

Day 8 - gravity sample read 1.009. Sitting at 68F. Need to transfer to keg before leaving for Thanksgiving break for 10 days.

Author:

Eriley

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/21/2016 8:49 PM

Notes:

Author:

WildHighlander

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 1.47

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/25/2015 2:41 AM

Notes:

Author:

DewsBrews

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: 1.072

Efficiency: 70

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/28/2017 7:52 AM

Notes:

Author:

comebackoneyear

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 72

Mash Thickness: 2.9

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: 4/26/2016 11:17 AM

Notes: This is the version exported to the U.S. Have a Smithwick's!

Author:

Charlj

Boil Size: 12 Litres

Boil Time: 90

Boil Gravity: 1.07

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/21/2016 3:09 PM

Notes:

Author:

Sneaky Pete

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 60

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: 4/16/2016 5:07 AM

Notes: Mashed 2 hours @ 67
Pitched with a starter that smelled of sulpher.

Author:

laramie99

Boil Size: 14.5 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/4/2015 5:02 PM

Notes:

Author:

sreal

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.124

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/6/2013 2:04 PM

Notes:

Author:

Imperial Brewing Co

Boil Size: 7.5 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: 2/7/2012 3:54 PM

Notes:

Author:

Nagging Wife Brewery

Boil Size: 3.77 Gallons

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 0.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/10/2015 10:40 PM

Notes: Initial Strike Water @ 137
Infusions @ boiling
Ending Mash Thickness at 2.0 qt/lb

Yeast harvested from previous batch.

Tried to get by with 4 oz rice hulls. Sparge stuck at very end. Definitely increase to 8 oz.

First fruit tried with this was 2 lbs frozen mixed berry blend (blackberry/blueberry/raspberry) from Costco plus 10 oz rhubarb from my yard. All brought to about 165 for 10 min to pasteurize.

Author:

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 25 ° C

Priming Method: engarrafamento

Priming Amount: 5 / garrafa

Creation Date: 4/11/2015 12:42 PM

Notes: 1.050 og
1,008 fg

Author:

llvtt

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1.4

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: 12/24/2016 6:59 AM

Notes:

Author:

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 4

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: 3/3/2018 4:13 PM

Notes: Ferment at 18-19C
Note: American rye selected from menu, actual grain used is British malted rye, probably any malted rye will work.

Author:

Keith Speidel

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.088

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/22/2019 2:36 AM

Notes: Grain Bill was derived from a Bloodline Blood Orange Recipe
Hops for the boil were a combination of what I had left from prior batches.
Added Citra for the Dry Hop.
Kumquats...Thoroughly rinsed and then soaked the whole kumquat in a One Step Sanitizer for about 5 minutes then used a colander to rinse them. Stored in the freezer to be added later. Added whole frozen Kumquats to the secondary with the dry hop in a fine bag.