Homebrew Beer Recipes | Page 528 | Browse 310,000+ at Brewer's Friend

Author:

Skyboy

Boil Size: 72 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/7/2014 10:55 AM

Notes:

Author:

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 12.6

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/6/2016 6:42 PM

Notes:

Author:

Ugly Duck Brews

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

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: 8.2

Creation Date: 6/28/2016 12:56 PM

Notes: Honeybell peel dry roasted 250 2 hours

Active within 6 hrs.
Day 6 starts to really crank up...blowout through 6.5 carboy. Fit with blowoff hose. Continues to blowoff for 2 days. Lowered temp to 62.

Step raised to 72 at day 14-16.

Reduced to 62, racked over at SG 1.009 on day 20.

Bottled FG 1.008 at day 27

Gold Medal New Water Brew 2016

Author:

Boil Size: 7.76 Gallons

Boil Time: 90

Boil Gravity: 1.03

Efficiency: 75

Mash Thickness: 1.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: co2

Priming Amount: 20

Creation Date: 6/24/2022 3:14 AM

Notes:

Author:

Canadian Steve

Boil Size: 34 Litres

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 75

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: 8/25/2020 11:57 AM

Notes: This is a first attempt to clone Sapporo Premium Lager from Japan.

Basis of recipe:
1) This beer uses rice as a main ingredient. I'm using rice syrup.
2) Buckwheat is also an ingredient. (Alternatively, Sorgum)
3) To legally be a "Premium" beer in Japan, it must be brewed with at least 75% barley malt.

Using the calculator and my stardard equipment sizes, I put in 900g of rice syrup (2x 450g jars), 500g of buckwheat (1 bag), and then barley malt until it hit the 4.9% abv of a Sapporo. That comfortably came to 76% malt. (I don't know yet if the buckwheat and rice sugar are in the correct ratio. But I don't want to weight out sticky syrup. So two full jars.)

My kettle is an Arsegan Easybrew 50. Similar (identical) to many other imports (Brewmonk, Hopcat, ?). My fermenters hold 30L and this fits easily in the (actually 45L) kettle. So that determines my batch size. 30L of wort after the boil usually produces 4 cases of beer (ie. just under 28L after racking and bottling losses.)

W-34/70 yeast was chosen because of the very high attenuation (with light grains) and the fact that there's some in my fridge. Any good lager yeast will do, but the drier the better.

Sapporo invented the Sorachi Ace type of hops. They never sold a beer brewed with it. They prefer to use "American" hops according to what I've read. Estimates of the IBU of a Sapporo range from 18 to 22 IBU. So I'm using Simcoe hops (one of my favourites) and 20 IBU as the target. With such a dry beer, there should be a subtle bitter finish, but not too much. You might consider 15 IBU but I think 25 IBU would be too much.

Sapporo has no hops aroma when you drink it. Thus, no second drop for aroma hops. Only bittering.

The malt calculations started with only Pilsner malt. I added Vienna malt to bring a bit of colour and maltiness to the beer. These still keep the end result very dry. This is the least malt I have ever used in a 30L brew, so not sure what the result will be. With a total of 3.9kg I don't think it will be too malty. I normally use 7.5 to 8.5 kg for a 30L brew.

I will adjust the recipe and update the notes in the future.

Author:

McBeer

Boil Size: 14.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 78

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: 8/29/2018 7:57 PM

Notes: This mash makes 17 gallons of 1.047 wort. Split it into 3 different boils.

Boil 1: "Marsen" 7g + 1g Hz0 boils off to 6g @ 1.055.
This beer gets cold steeped;
*Caravienna @ .33 lbs

Boil 2: "Weed wacker Ipa" 6g+ 1g Hz0 = 7g @1.040 - reduces to
6g @ 1.047

Boil 3: "Lawn Mower Ale" 4g + 3g Hz0 = 1.026 which reduces to *5.5g @ 1.033

-----------OR 2 Boil method-----------

Boil 1: 11g reduced to 9.5g @1.054
5.5 goes to "Marzen"
3.5g + 2.5gHz0 goes to "Lawn Mower Ale"(3.5 x 1.054 = 6 x ?) = 6g @1.031 reduces to 5g @1.037!

Boil 2 (same as boil 2 above)

Author:

BrouwerijVB

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/6/2018 11:29 AM

Notes:

Author:

rouest

Boil Size: 6.75 Gallons

Boil Time: 75

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/15/2015 2:55 PM

Notes:

Author:

Pomalo

Boil Size: 31.9 Litres

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/1/2015 4:53 PM

Notes:

Author:

Kneel Dee Farewhether

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 7/10/2011 11:55 PM

Notes:

Author:

Capn12

Boil Size: 3.2 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: Maple Syrup

Priming Amount: 6 tbsp

Creation Date: 8/16/2013 2:26 PM

Notes: Bake the pumpkin on a cookie sheet, at 350 for 45-50 minutes. Let cool before mash.

21 days primary, 7 days secondary.

Author:

Lew

Boil Size: 5.625 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: corn sugar 2.52 vol

Priming Amount: 2.8 oz

Creation Date: 9/14/2012 7:14 PM

Notes: Planning to brew 9/30

Author:

robert katt

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 59

Mash Thickness: 2.7

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: 2/8/2016 9:28 AM

Notes:

Author:

MontiChristo

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.11

Efficiency: 70

Mash Thickness: 1.5

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: 5/18/2016 4:39 PM

Notes: Yeast
EC-1118

One Week prior to bottling, add 1tsp of rehydrated bentonite to clarify and 1 crushed campden tablet to make sure fermentation has stopped.

At bottling, back sweeten by adding up to 12 oz cherry blossom honey, target FG is 1.010-1.015.

Author:

PDXHero

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 3/26/2012 9:56 PM

Notes: Collect at least 7 gallons of runnings.

Consider adding flameout hops as well.

Primary Fermentation 14 days.
Transfer to secondary with hops for 5 days.
Force Carbonate after those 5 days.

Author:

How3ll

Boil Size: 3.25 Gallons

Boil Time: 30

Boil Gravity: 1.003

Efficiency: 78

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 73 ° F

Priming Method: Keg

Priming Amount: 18psi @ 38F

Creation Date: 7/19/2016 8:30 AM

Notes:

Author:

cameronbrown

Boil Size: 45 Litres

Boil Time: 60

Boil Gravity: 16.8

Efficiency: 83

Mash Thickness: 2

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/24/2015 6:54 AM

Notes:

Author:

Boil Size: 60 Litres

Boil Time: 60

Boil Gravity: 10

Efficiency: 75

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: 10/31/2018 5:58 PM

Notes: After sparging, boil for 15 minutes. Cool down to ~40 C. Add 1.5L soured milk, raspberry flavored works fine, and let sour for two days at 40-43 C.

After souring, boil for 60 minutes and add hops as specified. Add berries (or berry puree, 1kg instead of 2 of each berry type) with 15 minutes left of boil. Cool down to ~32 C before pitching the kveik (Midtbust is used for this recipe, not Sigmund's).

Ferment for 2-3 days at 32 C until the correct FG is obtained.

Author:

Brewline

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.071

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: 11/27/2018 2:07 PM

Notes:

Author:

Rhynomac

Boil Size: 6.49 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 78

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: 2/21/2022 5:15 AM

Notes: