Homebrew Beer Recipes | Page 40 | Browse 325,000+ at Brewer's Friend

Author:

Kruk Brewing

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/9/2014 4:39 PM

Notes: Super easy hard cider, very drinkable and smooth body, slightly tart.

NOTES:
No boiling required.

For yeast, I use 1/2 packet of Lalvin 71b-1122, so I often do two gallons to use the whole packet. Try different yeasts and see what you like, if you want to.

Indian Summer Apple Cider contains Ascorbic acid (vitamin C) as a preservative, so it has no affect on yeast fermenting. Any other cider using ascorbic acid would have similar results. Don't use a cider with potassium sorbate, it will kill your yeast.

DIRECTIONS:
Pour the cider into your sanitized primary fermenter. I used 1 gallon glass jugs and did 2 gallons at the same time. Use a sanitized funnel if you're afraid of spilling.

Leave some room at the top of the jug, but you don't need to leave a lot of room, as there won't be a tremendous krausen like with beer.

Drop the raisins in, anywhere from 15-25 is fine.

Add 1/2 packet of Lalvin 71b-1122 yeast per gallon.

Seal with a sanitized airlock and wait for 2-3 weeks, or up to 6 weeks. When you get beyond 8 weeks, you might have more yeast characteristic come out in the cider.

As fermentation occurs, the airlock will bubble and the cider will be cloudy.

The hard cider is ready when the cider is nice and clear golden color, and the yeast has settled on the bottom of the fermenter.

Bottle like beer, with your preferred level of carbonation. I typically use 0.8oz per gallon of dextrose, or 1 carbonation tab per bottle if I'm feeling lazy.

This cider purposely has a low alcohol content. I find it quite drinkable and smooth, a bit tart like a granny smith apple. You can ratchet up the alcohol by adding brown sugar or more sugar if you like, but I prefer my cider to have a lower ABV. Removing the 3oz of cane sugar (table sugar) would reduce this to about 4% abv and also makes a very tasty and easy drinking hard cider.

Author:

stickybrad@gmail.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: 25 psi for 25 hours

Creation Date: 6/2/2016 10:58 PM

Notes: This brew has taken me ages to replicate. Tried multiple versions. Don't bother with a partial mash or extract. They discolor the beer and take away from the crispness of the all grain version. Brewed this 3 times now and pretty much always have it on draft. Everyone's favorite, every time.

Belgian Candi sugar should be a late addition (15 min remaining) and OJ should added at flameout.

Best to use fresh nutmeg and coriander if you can find them. I buy them whole and then crush them with a rolling pin just before adding to the boil.

Ferment for 14 days at a constant 70 degrees if possible.
Cold crash for 3 days then rack to keg, and force carb at 2.2 volumes

If you want the traditional cloudiness of a wit to drop out, add gelatin before crashing.

Author:

slheinlein

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: 1.33

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: 8/22/2015 10:52 PM

Notes:

Author:

Dave's Dreaded

Boil Size: 14 Gallons

Boil Time: 75

Boil Gravity: 1.048

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: 5/22/2013 5:28 PM

Notes: When sparging bring 5 gallons into the boil kettle and stop sparg. Boil the 5 gallons of wort for 15 minutes to get good carmelazation stiring often. Then finish the sparge.

Author:

Leonard1

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.087

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: Corn Sugar

Priming Amount: 6oz

Creation Date: 4/24/2015 8:57 PM

Notes: Add the Cacoa nibs to the secondary and give it 2 weeks in the secondary

Bottled 1/2 then added Brewers Best Peanut butter flavoring to make a chocolate PB stout.

This is the best milk stout that I have ever tasted. Both the Chocolate and the Chocolate & Peanut Butter versions were loved by all that enjoy a good Porter/Stout. Could have improved the PB version with a little less Peanut Butter flavor (will only add 4 ounces/5 gallons in any future batches)

I had to take this one out of the rotation - only because I am lactose intolerant and even if I take a lactose digestive supplement i can't drink more than one without having issues.

Author:

monkeyhaiku

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: 1.25

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: 1/2/2016 8:55 PM

Notes:

Author:

vegas2k

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 30 psi

Creation Date: 2/16/2020 4:21 AM

Notes:

Author:

Stapo

Boil Size: 38.95 Litres

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/28/2020 2:36 PM

Notes:

Author:

djansen00

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 83

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: 1/23/2012 8:40 PM

Notes: Turned out really dark and stronger than extract version. Carbonation went very slow...took 3 weeks in bottle.

Author:

jeremydgreat

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

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: 8/9/2013 2:37 AM

Notes: ==Pumpkin:==
Bake pumpkin on a cookie sheet and bake until it browns on top a bit (20-30 minutes). Put in a steeping bag and add it to the boil @40min left.

==All Spices:==
After primary fermentation and a few days before bottling or kegging, make a small tea with the spices and dump them in.

==8/30/2013==
- Subs: WLP005 British Ale. 1 vial, no starter.
- BHE: 72%
- OG: 1.072 (hydro).
- I put the pumpkin in right at 60min. Also drizzled some maple syrup on top of the pumpkin b4 baking.
- 9/15/2013 (16 days) - FG: 1.027. Going to remove from 68º and let it sit at 70-72º to let the yeast clean & finish. Hydro tasting was good, but maybe a little too much hop bitterness? I also feel like it's a little esthery and I get some yeast fruitiness. Not bad, but noticeable. If it doesn't get to 1.024 I guess I learned my lesson about skipping starters. VERY excellent color and clarity! Next time I might dial back the C40 by 1/2 a lb (from 1.5lbs). Tossing extracted vanilla bean in.
- Result: Very very solid. Adjusting the mash temp from 158º to 154º to try and bring the sweetness down a tad and dry it out a bit. Also brought 1.5lbs of C40 down to 1.2lbs. If it's still too sweet next time, consider removing the vanilla bean.

===10/27/2013===

- OG: 1.070 (refracto) hmm. Brewhouse Efficiency calc said like 65% but this recipe at 71% says 1.07 OG which is what I got soooo wtf.
- First time doing batch sparging.
- Used a massive fine mesh bag for both the pumpkin and the hops. Not sure how this will effect the finished product. It was nice to not have to worry about all that pumpkin though!
- FG: 1.2
- Tasting notes: Batch #1 was WAY better than this batch. Notes for next time: WLP005 is the better yeast. Way less estery. As for the spices, 2 tsp is perfect. Just dump that tea straight in there (don't try to filter it.) For the pumpkin, muslin bags WIN. Don't try to do more complex filtering (nylon bag.)
---
===11/2/2014===
- My efficiency has been sucking, so I bumped up the two row 1lb (to 12lbs).
- Put the pumpkin in 2 mouslin bags. Great way to work with it. It decreases in size by about half towards end of the boil.
- Baked the pumpkin as usual and drizzled some maple syrup on the top.
- Pre-ferm yield: 5.5gal OG: 1.076 (hydro)
- Pitched 1 vial of 005 with no starter. :-(
- Tasting notes: ended up pretty thick, sweet, and a muddy orange color. Lowering the specialty grains to from 1.2lb C40, 1.5 Victory, 1.5 Wheat to 1lb each. Lowering the 60oz pumpkin to 30oz.

Author:

BEERngineer

Boil Size: 23.9 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/30/2015 1:20 AM

Notes: http://www.homebrewtalk.com/showthread.php?t=167880

Recipe Type: All Grain
Yeast: US-05
Batch Size (Gallons): 5.5
Original Gravity: 1.050
Final Gravity: 1.010
IBU: 40
Boiling Time (Minutes): 60
Color: 16
Primary Fermentation (# of Days & Temp): 30
Secondary Fermentation (# of Days & Temp): 7
Tasting Notes: Rich malty caramel balance beautifully with fragrant clementine-like hop aroma.

*Candi syrup added with 15 minutes left in boil. Use the dark amber recipe in this thread:
http://www.homebrewtalk.com/showthread.php?t=114837
But only make a half batch (use one pound of sugar). Add the entire batch to the boil. This stuff is super easy to make and imperative to the recipe. The syrup it makes has a smooth decadent caramel flavor that is deeply rich and complex. The flavor and aroma make it through to the final beer and blend with the malt and hops to make a spectacular beer.

The procedure for making the syrups starts with 2 lbs of sugar, a varied amount of Di-Ammonium Phosphate (DAP Yeast Nutrient), and 1 cup of water. You bring these three ingredients to a boil over medium heat. You do not want to stir, the gentle convections will do all the mixing that is necessary. Using a thermometer, stop the boil at the desired terminal temperature by adding a varied amount of water while gently stirring the solution. This is the dangerous part, a fair amount of spitting and sputtering might occur. After adding the water you will need to dissolve the syrup by stirring gently until the solution reaches the stage called soft ball (240F). This is when the syrup is done. Stop the cooking by submerging the pan in cool water or by transferring the syrup to a preheated mason jar.

Deep Amber (290F)
-Deep amber with full red colors. Raisins and plums are the dominant flavors with a hint of toast and coffee. Some rummy and mildly woody flavors. Strong complex caramels are present. It is a sophisticated sweetness with a robust, full characteristic. This is my favorite.
2 Lbs Sugar
1 Cup Water
2 – 1/2 tsp DAP
1 – 1/2 Cup Water

Below is an alternative syrup.

Sugar #5

This is a double cooked sugar that further increases the flavors of 290F without compromising the complex caramels. Think of this sugar as an extension of the 290F recipe. Everything about it is intensified. The procedure is a bit more complicated and it takes nearly an hour to complete, but it is worth the time and effort.
Over medium heat bring to a boil
2 Lbs Sugar
1 Cup Water
3 tsp DAP
Raise this to the terminal temperature of 290F. At 290F begin stirring and add in:
1 Cup Water
Continue stirring until the sugars are dissolved. Again, bring the solution up to 290F over medium heat. At 290F begin stirring and add in:
1 Cup of Water
Stir this until the sugars are dissolved and the temperature starts to rise a couple degrees. This Should be right at or just above soft ball (240F). This is when the syrup is done. Stop the cooking by submerging the pan in cool water or by transferring the syrup to a preheated mason jar.

Author:

John Abrahamsen

Boil Size: 32 Litres

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 2.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/26/2017 11:17 AM

Notes: Grind chocolate malt in coffee grinder for very fine grind.

Author:

DanC

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: Keg

Priming Amount: 9-10 psig

Creation Date: 4/25/2014 12:01 PM

Notes: Boil 1 gallon of the first running during the period of sparge to provide some caramel notes.

Changed the hop schedule just to see the effects on flavor and aroma.

After fermentation cold condition for 3 days and then add gelatin (1 tsp with 1 cup 150 degree water).

I may bottle this for summer drinking.

Author:

sversimo

Boil Size: 37 Litres

Boil Time: 90

Boil Gravity: 1.063

Efficiency: 78

Mash Thickness: 2.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/21/2017 7:03 PM

Notes:

Author:

mbebop

Boil Size: 3.7 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 71

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 64 ° F

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 5/29/2016 2:35 PM

Notes: Asked for .6# of TF peat smoked malt instead of .06#... so now it's a smoked peat scotch ale! This is pushing the limit on this smoked malt so hopefully a lot of smoke is all I get. Doesn't smell or taste bad from the boil so hopefully that's the case after it ferments.

Brewed 28FEB2017
Gravity 08APR2017 was 1.022, attenuation adjusted

Update 19AUG2017
This beer actually came out pretty darn good. Sweet, smokey, but I personally don't find it overpowering. I think it will age well.

Author:

tcanova

Boil Size: 6.5 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: 2/21/2011 2:09 AM

Notes: Using Safale 04 yeast strain on this for a beer with Wit beer ingredients and regular ale yeast. Corriander and Marmalade were added at 10 minutes til end of boil and 5 Min. til end of boil.

Author:

jmp2004

Boil Size: 12 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: corn sugar

Priming Amount: 4.8

Creation Date: 4/9/2013 1:18 AM

Notes: Single infusion 148F 60 minutes
Mash out 170F 15 minutes

90 minute boil. Add sugar in last 5 minutes of boil. Chill to 68F. Slow-oxygenate for 60 seconds. Ramp primary 7 days from 68F to 74F until reaching
terminal gravity. Rack off primary yeast and ferment to FG, (3-4 weeks). Rack and chill as cold as possible just above
freezing for 2 weeks. Bottle prime with Simplicity at 33g/gallon. Use heavy Belgian bottles or champagne bottles. Cellar
for 4 months.

Author:

chrisvdp

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.006

Efficiency: 70

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: 2/25/2016 11:38 PM

Notes:

Author:

evg123

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 74

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/7/2015 4:58 PM

Notes:

Author:

West Jersey Brew Co

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 60

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: 12/3/2017 5:13 PM

Notes: Brewday:
Brew the wort, using a calculator to hit your volumes.
When cooling with your wort chiller, when you hit 180 drop the whirlpool hops in and continue to stir/chill.

Cut the Vanilla Bean open, scrape the seeds into a small container & cover with just enough vodka to cover the vanilla beans.

Fermentation:
Day 4 - Near the end of fermentation (Day 4), before it's complete, add 2 oz of Citra/Mosaic mix.
Day 7 - Transfer to a secondary and add the Vanilla
Day 10 - Add the Orange Zest & Dry Hop with add 2 oz of Citra/Mosaic mix.
Day 14 - Keg or Bottle. Serve fresh.

Reference:
http://meekbrewingco.blogspot.com/2017/02/orange-creamsicle-ipa-my-first-attempt.html
https://beerandbrewing.com/weldwerks-brewing-co-juicy-bits-new-england-style-ipa/
https://www.brewersfriend.com/homebrew/recipe/view/437443/milkshake-style-ipa-clone
https://www.themadfermentationist.com/2017/03/milkshake-ipa-mango-vanilla-hopsicle.html
https://untappd.com/b/bolero-snort-brewery-ovb-orange-vanilla-bullsicle/1472610