Homebrew Beer Recipes | Page 600 | Browse 320,000+ at Brewer's Friend

Author:

jimc

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/23/2016 3:47 AM

Notes:

Author:

efernandes_m

Boil Size: 43 Litres

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/27/2016 2:48 PM

Notes:

Author:

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/19/2021 10:45 AM

Notes:

Author:

KyleChepla

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

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: 9/14/2013 5:18 PM

Notes: Listed as Saison II yeast but is actually cultured Saison DuPont.

Racked to secondary onto 3/4 lb Bartlett Pear slurry that was frozen.

Author:

afh782

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: dextrose

Priming Amount: 4.9 oz

Creation Date: 10/23/2019 9:00 PM

Notes:

Author:

Popenator

Boil Size: 16 Litres

Boil Time: 40

Boil Gravity: 1.043

Efficiency: 74

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: sucrose

Priming Amount: 120g

Creation Date: 2/14/2017 9:10 AM

Notes:

Author:

The Cellar Project

Boil Size: 6.25 Gallons

Boil Time: N/A

Boil Gravity: 1.063

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 59 ° F

Priming Method: Keg/C02

Priming Amount: N/A

Creation Date: 1/23/2017 3:17 PM

Notes: Apple cider fermented with apple-ginger syrup, Belgian candi syrup and a Belgian Ale yeast. Finished with a bourbon-oak tincture.

Apple-Ginger syrup: boil down one gallon fresh apple cider and 4oz finely chopped/ground fresh ginger. Reduce until thick and syrupy, about 1-2 cups. As syrup reduces lower heat so you do not scorch. Should be sweet, sour and spicy. Add syrups to fresh cider.

- Add 1g/L Malic acid to lower pH by .1 as needed to reach 3.5 pH.
- Check pH and add potassium metabisulfite as needed for a partial kill (for more information see chart: www.cider.org.uk/sulphite.html).
- Stock solution SO2: dissolve 3 grams of potassium metabisulphite in 30 ml (also grams) of water which corresponds to 50 ppm of SO2 for a six gallon batch
- Wait 24 to 48 hours before adding pectic enzyme and pitching yeast.

- Primary fermentation: 4-5 weeks @ 59°

- Add 5 crushed campden tablets dissolved in a bit of cider to carboy /keg before transferring for secondary/conditioning.
- Secondary: 8 weeks @ 60°- 65° (cellar temps)

At packaging, add the bourbon-oak tincture to taste (used 3oz medium toast french oak cubes in an 8 oz mason jar filled with the bourbon of your choice, aged at least 1 month but the longer the better). Added until I could just taste the bourbon. The tannins from the oak really balance out the acidity very nicely.

- Transfer to a keg to condition: 6 months @ 60°- 65° (cellar temps) in pressurized keg.

Author:

craig-binky

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 68

Mash Thickness: 2.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 66 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/31/2016 5:00 PM

Notes: Was supposed to be 1051 but came out at 1048 (This was the brew when the boiler stopped). Seem to be getting less boil off than normal and making mistakes when reading the refractometer

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

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: 2/27/2016 9:41 AM

Notes:

Author:

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.097

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: 2/7/2016 11:38 PM

Notes:

Author:

octopussy

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 85

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: 1/30/2016 4:53 PM

Notes: roast the pineapple until caramalized

Author:

MRA

Boil Size: 1.5 Gallons

Boil Time: 15

Boil Gravity: 1.028

Efficiency: 70

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: 11/23/2015 4:25 AM

Notes: Bottle carbonated with 2 oz honey in 3/4 cup boiled water

Author:

Boil Size: 6.1 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 65

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: 10/1/2015 1:42 PM

Notes:

Author:

Dafydd

Boil Size: 32 Litres

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 75

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: 6/7/2015 7:21 AM

Notes: Based upon Brewdog's "This.Is.Lager."
https://www.brewdog.com/beer/headliners/this-is-lager

http://www.jimsbeerkit.co.uk/forum/viewtopic.php?f=5&t=70122&sid=11bfd4305f8dea365e6807c930cc2cad

Author:

Alpha Project

Boil Size: 48 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 80

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 26 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/2/2015 5:39 PM

Notes: Recipe Lost - this is based on memory. Records are correct.

Brewed: 05/08/14
Named:
FR: 1.068
PB: 1.038
OG: 1.043
FG: 1.008
ABV: 4.59%

02/03 - 1.022
04/03 - 1.012
05/03 - 1.010
10/13 - 1.010
11/03 - 1.008

Duty Paid: £15.55 March 15

Author:

DavidHume

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 73 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/26/2015 5:55 AM

Notes: 3/2/15: Brew day.

Steeped specialty grains for 20 minutes in 2.5 gallons of distilled water, starting at 154ºF. Turned off the burner. After 10 minutes, the temperature dropped to 144ºF, so we relit the burner and it hit 152ºF by the time we removed the grains. We let them drip until only one drop per second fell.

Added 3 gallons of distilled water and 20 ounces of light DME. Let temperature rise to 175ºF and added ~5 more ounces of light DME.

Once the water boiled, we added 6 pounds of light LME, which we had let sit out of the fridge for 36 hours and had soaked in hot water for 10 minutes. Added 1 ounce US Fuggles pellets loosely contained in a hop sock. Boiled for 70 minutes, since the addition of the (non-active) immersion chiller stopped the boil for 7 of the last 10 minutes of the original 60. At 10 minutes, added 1 tablet WhirlFloc.

Chilled to 75ºF using immersion chiller, aerated for 20 seconds, and added solid stopper. Gravity of 1.058. Transported 25 miles in a car.

Aerated for another 20 seconds and pitched a smack pack of Roeselare, as well as the bottle dregs from Hanssens Artisanaal Oude Kriek, Boon Oude Geuze Mariage Parfait, and Tilquin's Oude (Gueuze Tilquin)².

Installed blowoff tube and left in closet to ferment at ambient temperature of 66ºF.

24 hours later fermenting vigorously. Internal temperature 74-75ºF, ambient temperature has gone up to 68ºF after 2 days.

3/6/15: Fermentation has slowed significantly, temperature has dropped down to 72ºF, and blowoff activity has been reduced to every 3 seconds.

3/26/15: Racked to secondary. Quite clear, with a mildly tart, fruity aroma. Washed 1.5 quarts of yeast slurry for use in a future batch.

4/19/15: Added 1 ounce of Burgundy-soaked oak cubes.

10/29/15: Pulled a sample. Gravity 1.006. It smells like the rubber stopper, which I replaced with a silicone one. (Note to self: Never age something long-term with one of those again!) Body was medium, with a slightly higher carbonation level and (perceived?) acidity level than my other sour. Minimal funk, slight fruit; somewhat boring. This one will probably get some fruit to liven things up if the acidity doesn't increase.

Author:

Mark

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.3

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: 9/24/2014 12:28 AM

Notes: 10 lbs Pale 2-row (85.11%)
1 lb Crystal 40 (8.51%)
8 oz Midnight Wheat (4.26%)
4 oz Chocolate Malt (2.13%)

Boil/Hops
2 oz Columbus (14.60 AA) at 15min
1 oz Nugget (12.20 AA) at 15min
1 oz Columbus (14.60 AA) at flameout
1 oz Nugget (12.20 AA) at flameout
1 oz Columbus (14.60 AA) for dryhop last 7 days of primary
1 oz Nugget (12.20 AA) for dryhop last 7 days of primary

Yeast: Safale US-05

Author:

RDC4687

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.102

Efficiency: 75

Mash Thickness: 1.25

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: 9/18/2014 2:40 AM

Notes:

Author:

weaverrm

Boil Size: 8.75 Gallons

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 63

Mash Thickness: 1.42

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 70 ° F

Priming Method: DME

Priming Amount: N/A

Creation Date: 7/14/2014 9:57 PM

Notes: Significant losses due to large volume of whole hops, resulting in low efficiency. Actual volumes were higher when hops were included. Efficiency at mashing and after boil was closer to 75%.

Super tasty recipe. Bitterness is nice. Not too mouth puckering, so it's easier to drink. Lovely tropical fruit aromas from the citra.