Homebrew Beer Recipes | Page 4341 | Browse 320,000+ at Brewer's Friend

Author:

steenco

Boil Size: 21 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 73

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: 4/4/2019 4:16 AM

Notes:

Author:

Mumbles

Boil Size: 200 Litres

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 72

Mash Thickness: 2.4

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: 1/7/2022 11:00 AM

Notes:

Author:

rmosolgo

Boil Size: 5.04 Gallons

Boil Time: N/A

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 2.5

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: 11/2/2021 6:52 PM

Notes: 10/30/2021:
- 5 gallons apple cider from Henley's (presumably raw, Jonagold)
- Heat to 95F
- Add 1oz Citra hops pellets
- Add 1tsp Hornindal Kveik
- Stir, pour into fermenter
- Bottle when fermentation is complete

I'm hoping kveik will outpace any spoilage agents in the raw cider, and maybe the hops will help, even though they're not boiled. I considered a boiled hop tea instead of straight pellets, but I didn't want too much bitterness.

Slow bubbles at 4h, steady bubbles at 10h. Slowed down again 72h, but still going.

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Turned out great. Very cloudy, but tart, earthy and fizzy.

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If was doing it again, I might brew a hop tea in a little side pot while the juice is heating up.

Author:

run dan run

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 72

Mash Thickness: 1.3

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: 9/1/2021 2:04 PM

Notes: Brewed: 13/11/20
Mash: 30L (perfect amount)
Mash pH: 5.28
Sparge: 13L

SG 15/11/20: 1.005
DH 16/11/20 60g nelson for 20L
FG: 18/11/20: 1.002
Cold crash 18-20/11/20
Keg: 20/11/20

Author:

KcLob

Boil Size: 6.63 Gallons

Boil Time: 30

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 7/15/2021 7:24 PM

Notes:

Author:

AJO7730

Boil Size: 11.4 Litres

Boil Time: 60

Boil Gravity: 1.132

Efficiency: 60

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 18 ° C

Priming Method: sucrose

Priming Amount: 166.6 g

Creation Date: 6/5/2021 4:12 AM

Notes:

Author:

Hoodwinked Brewing

Boil Size: 6.8 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 95

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: 5/16/2021 3:23 AM

Notes:

Author:

gumbee999@yahoo.com

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.119

Efficiency: 70

Mash Thickness: 1.25

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: 4/24/2021 2:24 PM

Notes:

Author:

bainluke@yahoo.com

Boil Size: 31 Litres

Boil Time: 60

Boil Gravity: 12.3

Efficiency: 63

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/13/2020 3:26 AM

Notes:

Author:

Derekp

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 66

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: BrownSugar

Priming Amount: 176.7 g

Creation Date: 5/18/2019 11:47 AM

Notes:

Author:

skeaterbait

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: sucrose

Priming Amount: 1.5 oz

Creation Date: 4/15/2013 1:53 PM

Notes: Aiming for a simple, small batch brew with some spicy notes for fall.

Strike water at 156° with grains at 67°

Lowered water volumes, first run came out with close to 3 gallons and gravity was only 1.040

Second run, I used the peel of a larger orange which was too much. Make it about half the orange.

Also used more than a table spoon of ginger, also too much.

I upped the boil size to 2.5 gallons. This round I started with 2 gal and ended up just barely over a gallon at the end of the boil.

Author:

e_satt

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/2/2019 1:45 PM

Notes:

Author:

Customcovers

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.043

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: N/A

Creation Date: 12/10/2018 7:26 PM

Notes:

Author:

Feels Good Brewing

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/19/2018 6:41 PM

Notes: Step 1: Primary Fermentation
Chill wort to pitching temp of 48°-53°F (9°-12°C), pitch adequately sized starter (decanted), set regulator to initial fermentation temp between 50°-55°F (10°-13°C), and leave the beer to ferment until it is at least 50% attenuated. I’ve found the time this takes is dependent on 2 primary factors:

1. Original Gravity: a 1.080 Doppelbock is going to take longer to reach 50% attenuation than a 1.048 Helles.

2. Yeast Type: in my experience, rehydrated dry lager yeasts take 12-36 hours longer to show signs of active fermentation compared to liquid yeasts built up in starters or even slurry harvested from a prior batch.

I originally advised leaving the fermenting beer at primary temp for 5 days assuming folks were checking SG prior to making temp changes. This was a mistake on my part. While it is possible even high OG beers will reach 50% attenuation in this amount of time, I’ve heard from a couple folks who experience differently. As such, here are my new better-safe-than-sorry recommendations:

OG OF WORT YEAST TYPE APPROXIMATE PRIMARY TIME
≤ 1.060 OG Liquid 4-7 days
≤ 1.060 OG Dry 5-8 days
≥ 1.061 Liquid 6-10 days
≥ 1.061 Dry 7-14 days
Another factor worth considering is your preferred primary fermentation temperature, as yeast is going to work a bit faster at 54°F (12°C) compared to 48°F/ (9°C). The original 5 day recommendation will likely hold true for most folks, as it has for me, I just want to emphasize the importance of taking SG measurements prior to making temp changes.

Step 2: The Ramp Up
Once 50% attenuation is reached, remove the probe from the side of the fermentor so it measures ambient temp in the chamber and start bumping the regulator up 5°F every 12 hours until it reaches 65°-68°F (18°-20°C). Allow the beer to remain at this temp until fermentation is complete and the yeast have cleaned-up after themselves, which can take anywhere from 4 to 10 days.

Alternate Option
Keep the temp probe attached to the fermentor and forgo the incremental temperature increases but immediately setting your regulator to 65°-68°F (18°-20°C). While I still prefer the more gentle approach to temp increases, I’ve heard from many people have had great success using this slightly less time-consuming approach.
Step 3: The Ramp Down
When FG is stable and no diacetyl or acetaldehyde is detected in the beer, begin ramping the temp down in 5°-8°F increments every 12 hours or so until it reaches 30°-32°F (-1°-0°C). Allow the beer to remain at this temp for 3-5 days, during which it will begin to drop clear.

Alternate Option 1
Setting the regulator to 30°-32°F (-1°-0°C) without gradually stepping the temp down will shave 2-3 days off of the entire process. Many brewers have done this with positive results, myself included, though I still tend to prefer the original method if only to reduce the amount of airlock fluid that gets sucked into the beer as it crashes.

Alternate Option 2
If super bright beer is something you pine for, as I do, and you’re okay with putting animal products in your beer, as I am, consider adding gelatin once the temp of the beer has reached 50°F (10°C). In my experience, this has significantly decreased the amount of time required for the beer to clear to commercial levels, I usually end up kegging 24-48 hours after adding the gelatin.

Step 4: Packaging & Storage
Once the beer is clear, it’s ready to be packaged, the process of which is obviously different depending on whether one uses kegs or bottles. Yes, bottle conditioning is absolutely possible with this method.

For Those Who Keg…
Simply transfer the cold and clear beer to your keg, place it in your keezer on gas, and leave it for 3+ days before enjoying! Using my typical kegging/carbonation method in conjunction with gelatin, I’ve found the beer is usually ready for consumption after about 5 days of “lagering” in my keezer, while others swear their beers peak after 2 weeks or so of cold storage. This is likely an issue of subjective preference mixed with a sprinkle of confirmation bias, but regardless, do what you works best for you!

Author:

Vincent M

Boil Size: 1300 Litres

Boil Time: 60

Boil Gravity: 17.2

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/11/2018 12:06 PM

Notes:

Author:

GBC1270

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.026

Efficiency: 35

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: 5/18/2017 10:45 PM

Notes:

Author:

makimoo

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 2.96

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: 7/5/2016 9:01 AM

Notes:

Author:

Boil Size: 340 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/14/2016 4:07 PM

Notes:

Author:

WThornton

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/29/2015 9:05 PM

Notes:

Author:

CoryGhostRiver

Boil Size: 7.5 Gallons

Boil Time: 30

Boil Gravity: 1.024

Efficiency: 75

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: 3/7/2015 6:05 AM

Notes: