Homebrew Beer Recipes | Page 5045 | Browse 315,000+ at Brewer's Friend

Author:

Zohn Jamber

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 96

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/4/2020 12:04 PM

Notes: ADD 1.5 OZ ENIGMA HOPS TO FEREMENTATION

Author:

okei

Boil Size: 768.7 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: 3.23

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: 12/17/2023 3:33 AM

Notes:

Author:

Stelzer

Boil Size: 40.82 Litres

Boil Time: 75

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: 15 ° C

Priming Method: sucrose

Priming Amount: 200 g

Creation Date: 4/13/2023 12:14 PM

Notes: PRIMING 6 a 7 gr açucar cristal diluido p/ cada L de cerveja.

Author:

Terry_R (in UK)

Boil Size: 26.43 Litres

Boil Time: 60

Boil Gravity: 1.045

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: 2/19/2022 8:00 AM

Notes: Really good ale.
Conditioned for three weeks and served via my beer engine

Author:

Radek

Boil Size: 33 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

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: 12/8/2021 11:58 PM

Notes:

Author:

AJO7730

Boil Size: 11.4 Litres

Boil Time: 60

Boil Gravity: 1.081

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/2/2021 9:17 AM

Notes: 1. Sterilize a pressure fermenter.

2. Add in 18L of Apple Juice.

3. In a pot, add 1L of Juice. Heat to 65 degrees Celsius add in 6 Cloves and 1 Cinnamon Stick, along with 2 bags equiv. of Earl Grey Tea leaves. Steep this for at least 15 minutes. Dissolve in the Yeast Nutrient, DAP and Go-Ferm. At the end of this steeping, stir in 300g of Maltodextrin and 300g of Dextrose and dissolve.

4. Add Ice to the mixture to cool it down to RT. Once cooled, add to the apple juice in the fermenter.

5. Open yeast packet and pitch yeast. Seal fermenter and allow to ferment for at least 2-3 weeks.

Author:

Xanadubrew

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 10/5/2021 1:20 AM

Notes: Brew date 10/2/2021
OG 1.046

Partial mash
Mash grain in 2 gallons water with 1/4 tsp pH5.2
Strike 165 F--> 30 min (temp down to 145 F) then
Strike 155 F --> 30 more min

Yeast starter with wert chilled to 66F

Slower bubble than safe ale 04 (red ale)

Author:

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/10/2021 10:30 AM

Notes:

Author:

Ale Patch Homebrewing

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 80

Mash Thickness: 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: 3/7/2021 5:46 PM

Notes:

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 48 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/29/2021 3:24 PM

Notes: Pitch a strong starter of yeast at 48° F (9° C). Fermentation temperature may be allowed to rise to 50° F (10° C). As fermentation slows, bring to 55° F (13° C) and hold three days for a diacetyl rest. When the gravity reaches 1.012 (3° P), crash to lager temperatures (35° F or 2° C) and lager the beer for two or three months (or until Oktoberfest).

Author:

Smokendog

Boil Size: 310 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 90

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: 7/11/2016 4:14 PM

Notes:

Author:

Rose Garage Brewing

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.046

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: 11/29/2019 11:56 PM

Notes: 1st try at a hazy using my home grown hops.
I'll at hops at Power Out (My cast iron stovetops cools slow)

Notes: I used Imperial Juice Yeast in 5g and Imperial Barbarian in another.
This beer came out very light, not a lot of flavor. It might be a good transition beer for the Coors Light crowd.
The yeast difference is very subtle. Juice added a slight slight lemon flavor that is pretty nice. Barbarian didn't seem to add any flavor.
I added 2oz Simcoe to the Juice Keg to see if I can get more flavor.
Simcoe helped a bunch. Good beer now. Added it to the Barbarian Keg. I like the Juice yeast better.

Brewing again, this time using Ekuanot Hop pellets in boil rather than the fresh hops. I'm going to stick with the Simcoe in the chilled keg for 2 days. That worked great.

Author:

TenOaksBrewing

Boil Size: 6.6 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 76

Mash Thickness: 2

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: 12/19/2018 4:08 PM

Notes: 1. Mash
For the mash you want to combine the white wheat, pilsner, acidulated malt and rice hulls and dough in. Since we are going to sour mash we are going to run a thinner grist ratio so that a larger percentage of the wort is being soured. The goal is to have 5.5 gallons after boil so we want around 6.6 gallons of combined runnings before the boil. We also see a larger grain absorption factor since the grain has a longer contact period. So factoring that all in we want to strike grains with 5.5gal of water at 155F for a mash temp of 147F for 60min. That will give us around 3.75gal of first runnings (do not pull runnings yet)

2. Cool Mash
After the 60min mash (or when sugar conversion is complete) we need to cool the mash down so we can pitch the Lacto. Optimal temperature for Lacto is between 110-120F so we need to cool the wort down into that range. I personally like to use a couple of 2L soda bottles that are filled with water and frozen. Ill take those and put them in the mash and stir until the temperature drops to 117F. Thats where I personally like to hold temperature.

3. Pitch Lacto
As mentioned earlier there are a couple ways to pitch Lacto. Personally I like using unmilled grain. So thats the next step, pitching the lacto. Add the 1# of Vienna unmilled to the mash and stir it in. This acts as your lacto pitch and will start the souring process.

4.Eliminate Oxygen
Oxygen is your worst enemy from this point on. The more oxygen present the more your beer will have this awful bile / vomit smell to it which likes to linger around into the finished product. To eliminate as much oxygen as possible you want to spray the bed with CO2. Get a nice blanket of CO2 on the grain bed and then cover it with saran wrap. If you do not have CO2 I would suggest putting the saran wrap directly on the top of the grain bed to eliminate as much head space as possible. In my case I had CO2 and wrapped the top of the vessel so that no oxygen would get in when the lid was put on.

5. Hold for 48-60 hours
Next is the fun part, holding 117F for 48-60hrs. As a home brewer this is actually the hardest part. If you are using a cooler mash tun it would be best to put it in the warmest part of your house and wrap it with a blanket. If you have heating pads or anything to help maintain the heat I suggest using it. You will usually see 10-15F drop within 24hrs and finishing around 90-95F after 48-60hrs. But you really want to try and keep the temperature as close to the 110-120F temp as thats the happy range for Lacto. In my case SsBrewTech’s InfuSsion MashTun is perfect for handling this. It comes with an optional MTSS (temperature controller and heating pad) that allows me to set a temperature and walk away. The controller will turn on the heating pad when the temperature drops below the set temperature and will maintain the mash temp within 1F. I was able to hold between 116-118F for 60hrs using this product and ive found it to be the ideal setup for Sour Mashing or Kettle Souring. If you are interested in the InfuSsion Mash Tun check out this blog post InfuSsion Mash Tun.

6. Vorlauf, Lauter, and Sparge
After the 48-60hrs and you got the sourness level you are looking for, the brew day goes back to normal. Begin your Vorlauf and lauter and collect your first runnings. We are aiming to get around 3.75 gal of first runnings. Begin your sparge with around 168F water to collect the remaining 2.85 gal of wort to total 6.6 gal in your boil kettle.

7. Boil, Cool, and Pitch
Once you have gathered your 6.6 gal of wort you are ready for boil. This recipe calls for a 60 min boil with 1 addition of 1 oz. of Tettnanger hops at 60 min. During the boil you will also be adding the 1 oz. of coriander seed and 0.75 oz. of sea salt at the 15 min mark. Prepare your coriander seed while you are heating up the wort for the boil. You want to crack the coriander seed either using a spice cracker or putting the seed in a ziplock and cracking it with a rolling pin. By this time you should be about boiling. You really need to watch the boil for this beer. Since there is a lot of wheat in this beer you will get a lot of foam on the top of the beer while boiling which can cause boil over. Watch over the beer and adjust the heat source accordingly. When there is 15 minutes left add the sea salt and coriander seed. Cool and Pitch

Author:

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/6/2018 10:58 AM

Notes:

Author:

NDB

Boil Size: 27.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 73

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/14/2018 9:54 PM

Notes:

Author:

KLG

Boil Size: 6.58 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 80

Mash Thickness: 1.75

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: 2/6/2018 10:17 PM

Notes:

Author:

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 3.1

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: 8/2/2017 5:40 PM

Notes:

Author:

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.026

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/9/2017 1:53 PM

Notes:

Author:

NEMS Brewer

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/8/2017 4:38 PM

Notes: Maybe my favorite I've made. Well-balanced ESB

Author:

czucker

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 65

Mash Thickness: 1.3

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: 6/5/2017 8:16 PM

Notes: