Homebrew Beer Recipes | Page 533 | Browse 320,000+ at Brewer's Friend

Author:

foxchainman11@yahoo.com

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.051

Efficiency: 60

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/19/2016 7:14 PM

Notes: Mash Tun got 6 gallons of RO water at 162 F strike Temp. That 1.38 qt per Ib of grain. One table spoon of pH 5.2 pH stabilizer by 5 star Chemical and One tea spoon of Calcium Chloride.

Brewed on 10/10/2016. 4 L starter, MrMalty wanted 5 L. Pitch at 70 F. Pure Oxygen added for 60 seconds. Placed in a 67 F water bath.
67-68 F Ferment for 5 days. Turned up to 72 F. Transferred to secondary with 4 oz Centennial dry hop in muslin bags. Plan to package in 6 days.
Finished Gravity 1.012 0n 10/15/2016 before dry hop.

Author:

Bachess

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18.5 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 4/1/2020 12:57 PM

Notes: Kettle sour:

In de ketel met 4.7 ph. Temp op 40 - 42 C gehouden voor 62 uur
Terug in de kookketel met ph 3.65
Bij koken is de ph 3.54

-----------------------------------------
Catharina Guajava
(5 gallons/19 L, all-grain)
OG = 1.047 FG = 1.008
IBU = 9 SRM = 3 ABV = 5.2%

Ingredients
6 lbs. (2.7 kg) Pilsner malt
3 lbs. 8 oz. (1.6 kg) wheat malt
3 AAU Magnum hops (30 min.) (0.25 oz./7 g at 12% alpha acids)
5.5 lbs. (2.5 kg) fresh guava, peeled, frozen, then thawed
(3) 80 g bottles “Yakult 40” brand probiotic drink (Lactobacillus casei Shirota)
SafAle US-05 or other clean, highly attenuative ale yeast
78 cup corn sugar (if priming)

Step by Step
Adjust brewing water with lactic acid, calcium sulfate, and calcium chloride to achieve a mash pH of 5.3 with 70ppm of calcium and a sulfate:chloride ratio of 1:1. I would use reverse osmosis (RO) water and adjust all brewing water to a pH of 5.5, then add ½ tsp of calcium sulfate and calcium chloride to the mash.

This recipe uses a step mash with rests at 122 °F (50 °C) for 5 minutes, 153 °F (67 °C) for 70 minutes, and 169 °F (76 °C) for 10 minutes. Sparge and collect 6.5 gallons (24.5 L) of wort.

Boil the wort for 10 minutes to sanitize without hops, then chill to 113 °F (45 °C). Acidify with lactic acid to a pH of 4.5. Pitch the Lactobacillus (probiotic drinks) directly into the boil kettle. Seal the boil kettle using plastic wrap. Purge with CO2 periodically. Keep the temperature at 113 °F (45 °C) using an electric heater or other method for 36 hours or until the pH reaches 3.5. Perform a second boil for 70 minutes, adding the hops with 30 minutes remaining. Chill the wort to 64 °F (18 °C), pitch the yeast, and ferment until SG 1.014. Add the guava and allow fermentation to finish.
Clarify if necessary. Rack the beer, prime and bottle condition, or keg and force carbonate.

Author:

Bubba Wade

Boil Size: 3.5 Gallons

Boil Time: 30

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/6/2019 6:41 PM

Notes:

Author:

Tcuz

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/4/2017 9:26 AM

Notes:

Author:

Slizarza

Boil Size: 48 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/10/2013 11:19 PM

Notes: Fazer uma rampa de 20min a 62, 20min a 66 e 20min a 72, e mashout de 10min a 78.

Adicionar o mel no "High-Krausen" durante a fermentação. 8 litros de mistura de água com 1kg de mel. OG estimada em 1050.

Author:

BREWPaquette

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 60

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/23/2016 10:38 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 68

Mash Thickness: N/A

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: 9/7/2015 7:37 PM

Notes:

Author:

Trekker23

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 65

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: keg

Priming Amount: N/A

Creation Date: 7/20/2015 6:47 PM

Notes:

Author:

bethany

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

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: 4/14/2015 2:07 AM

Notes:

Author:

rogerbgood

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/10/2014 1:19 AM

Notes:

Author:

Mellow Fellow

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.027

Efficiency: 70

Mash Thickness: 1.25

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: 5/3/2016 7:42 PM

Notes:

Author:

PopQuizKid

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 68

Mash Thickness: 1.25

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: 2/24/2015 3:08 PM

Notes: Pumping bagged and add during sparge. Moved to boil as well. Sugar added at 10min. Spices crushed and added at flameout.

Author:

JapaneseRedneck

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.82

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: 10/24/2016 7:30 PM

Notes: Boil for 90 minutes, following hop schedule. Add lactose 15 minutes before end of boil.

- Ferment at 70°F (21°C), then condition in secondary at 60°F (16°C) for at least one week. After secondary add 6-10 oz (to taste) Chocolate Extract in Keg and Age for minimum of 2 weeks.
-Toast Oats at 300F for 30-45mins (cook until it smells like cookies)
- Chocolate Extract made from Nestle "Dutch processed" powder. Mix with vodka. Let sit of several weeks, shaking daily. Filter liquid and store. Should be stored in dark place away from sunlight.

*Brewed 11/8/16 - Smooth Beer with some bitter notes from the chocolate. Smooth mouth-feel. Like to add some toasty notes and updated to recipe as it is.

Author:

MattPostle

Boil Size: 13 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/4/2017 3:33 AM

Notes:

Author:

GregH

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.062

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: 2/5/2015 11:48 AM

Notes: I found this a Beersmith submitted by Lassemhenriksen

Have brewed it once-outstanding!
Second batch very soon.

Author:

SolitaryBee

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: CO2

Priming Amount: N/A

Creation Date: 6/18/2018 5:30 AM

Notes: Based on Former Tenant clones discussed here:
https://aussiehomebrewer.com/threads/former-tenant-red-ipa-modus-operandi.90865/page-4

After three weeks in the bottle, compared to a Former Tenant can dated 06/03/2018.

Appearance:
Colour is super close. The homebrew (HB) leans ever so slightly towards amber, while the FT has a genuine cherry red hue. Head on the FT is a more tan colour, compared to paler HB.

Aroma:
Not dissimilar! But there are distinct differences. FT smells of resinous pine, stewed fruit, ripe pineapple and dark Christmas cake. HB has a lighter, more green, tropical melon-fruit aroma, pineapple and passionfruit, and lacks the pine of the FT.

Taste:
Both beers are initially malty. FT has an early slightly sour acid, before rich palate-coating resin, big bread and biscuit and strong lingering bitterness. HB is sweeter, bitterness is similarly lingering but not as assertive up front, malt character a bit more restrained.

Overall:
Not a perfect clone, but the home brew is in the ballpark. I wanted to all-grain brew so I could make the beer I really wanted to drink, and this is almost as good as the real thing. I find the slightly more restrained, sweeter (but this is still a big red IPA!) character of the home-brew makes it easier to come back for more, but the FT is the beer that smacks you in the cheeks and makes you pay attention. I’m pretty stoked to have a couple of cases of this in store, especially when the FT is $13/500mL!

Author:

Spesme

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.106

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: 2/23/2014 7:58 PM

Notes: Brew Day: March 11, 2014.

One boilover - my first!

OG was only 1.048, way below my estimate of min. 1.053...can't explain why. I was kind of drunk and pitched my yeast before extracting the sample for gravity measurement. Maybe that? Probably not? Did I remove too much yeast in my turkey baster? I'll find out if it doesn't ferment / ferment enough.

03/13: Vigorous fermentation!! The airlock I bought didn't have the bottom cut out so no CO2 wasn't escaping - it looked like it was about to blow. I considered a blow-off tube, but I had roughly 1.5 gallons of head-space and didn't think it was necessary. So I put a real airlock back in and the bubbling was very intense. Probably 2 bubbles a second!!

03/25: Bought 4.4 lbs of Canadian wild blueberries from Hartmans for $17. Pre-frozen. After much deliberation, I decided to heat them up for 15 mins at 170F. I let it cool to probably 35C and added it to secondary. I racked beer over top of it and inserted air lock. I probably lost about 0.2 lbs of berries during transfer (messy!). Im really excited to see how this turns out.

Expectations: Hopefully wheat extract pairs well with the blueberry, amber LME and crystal 40L will hopefully add some sweetness and colour, flowery and spicy notes from cascade hops, 3787 yeast will impart some complex fruity esters and phenolics as usually seen in Belgian dubbels or triples, finally 4.4 lbs of blueberries in secondary for two weeks should hopefully impart a subtle to moderate blueberry taste and colour.

Bottled on April 6, 2014. Forgot to take gravity reading - stupid me! I expect it will be 5.0% based on OG, but I can't be sure of the attenuation.

Final bottle on 07/20:

Last bottle is still overcarbed.

Appearance: Deep dark dirty purple. More brown than purple. Probably because of the crystal malt. Dont use next time. Long lasting head, very bubbly.

Aroma: Primarily fruity, slight blueberry.

Taste: Hard to get over the carbonation but notes of dark fruit. Very crisp as a result of the carb.

Mouthfeel: Very light body, very prickly.

Overall: Besides the overcarb, not a terribly bad beer. Ease up on the crystal next time. No amber next time either. Just wheat and 2-row. It makes it too complex, and not the good type.

Author:

Pat

Boil Size: 9.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/30/2016 12:39 PM

Notes:

Author:

TiggerGoon

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: 0.75 bar

Creation Date: 9/13/2017 7:12 AM

Notes:

Author:

BitterBrewer

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.033

Efficiency: 75

Mash Thickness: 1.82

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: 6/12/2018 3:17 AM

Notes: