Homebrew Beer Recipes | Page 610 | Browse 320,000+ at Brewer's Friend

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:

SixFoot8

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.151

Efficiency: 70

Mash Thickness: 3.2

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: 4/19/2021 4:22 AM

Notes:

Author:

Grain2Glass

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 66

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: 1/3/2021 5:42 AM

Notes:

Author:

pdurr

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 76

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/18/2018 3:48 AM

Notes: Last Mosaic Addition is for the keg

Author:

Sensing Brewing

Boil Size: 41 Litres

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/21/2018 11:11 AM

Notes: WLP644 3gen Starter aim for 400B cells
WLP648 2gen Vial of 5 ml slurry
WLP653 1gen New vial

Dregs
3 x Mariage Parfait
4 x Oude Kriek Boon
1 x 50/50 lambic

A blend of Brett Brux at fruting.

Primary in a full 30L bucket (28L wort) for 3 months, i top the rest of in a 5L carboy.

Secondary add 3kg of fruit in a 30L Glas carboy and rack it full.

Author:

flapjackcarl

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 65

Mash Thickness: 2.5

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: 1/15/2018 3:20 PM

Notes:

Author:

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.107

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/11/2018 6:09 PM

Notes: Steeped grains/wheat in 1.25 gal at 170 degrees for 30 min; sparged w/ 1 gal 180 degrees.
Add late addition DME and lactose w/ 5 minutes remaining in boil.

Author:

B. Freymuller

Boil Size: 3 Gallons

Boil Time: 70

Boil Gravity: 1.158

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: 8/11/2017 4:57 PM

Notes:

Author:

Timox

Boil Size: 19 Litres

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 71

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/10/2017 8:28 PM

Notes: 0 66
15 68
30 67.5
45 66
60 65.5
75 65.5
90 65
OG 1.042
FG 1.012

Author:

DaleCarroll@cox.net

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.098

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: Dextrose

Priming Amount: 1/3 cup

Creation Date: 9/24/2016 5:36 PM

Notes: Prepare the pumpkin by heating 1 qt of water to 170° F then turn off heat and mix in Libby’s Pure Pumpkin. Add Amylase and Pectin Enzymes and stir vigorously for 1 minute. Cover and set aside for last 10 minutes of boil.

Author:

Boil Size: 9 Gallons

Boil Time: 15

Boil Gravity: 1.045

Efficiency: 78

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: 5/25/2016 3:30 PM

Notes:

Author:

The Brew Mentor

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 72

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: 4/23/2016 9:36 PM

Notes: • Mash grains at 152° F (67° C) for 60 minutes
• Mash out at 168° F (76° C), with pre-boil wort
volume of 6.5 g (25 L)
• Bring to a rolling boil for 60 minutes, add hops,
honey, lactose, and ginger at specified intervals
from end of boil
• Chill wort to 65° F (18° C) and pitch yeast
• After 5 days, rack to secondary fermenter and
age for another 10 days, adding remaining ginger
for the last 7 days

Author:

JohnnyAH

Boil Size: 22.5 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/21/2015 4:40 PM

Notes: 3x M84 rehydrated in 400ml water at 20-25C. Aerate wort with electric whisk prior to pitching.

Allow to ferment for 2 weeks at 10-15C and warm up for the final third week. Transfer to secondary for a further 4 weeks.

Brewed 24/10/15
Bottled and on 5/10/15 and bottled with 2.5 vol C02

Author:

dkcollier@yahoo.com

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 66 ° F

Priming Method:

Priming Amount: N/A

Creation Date: 5/12/2015 4:17 PM

Notes: ♦ BREW DATES: 05.15.15
Date: Brew Day • 05.15.15
15 min sparge 1.030
30 min sparge 1.038
45 min sparge 1.046
60 min sparge 1.048
Gravity End of Sparge • 1.048
Gravity End of Boil (OG) • 1.068
Date: Pitch Yeast • 05.16.15
Date: Cold Crash • 05.27.15 ◄
Gravity (FG) • 1.016 Actual
Date: Keg Day • 06.05.15 Projected
Drafted Who’s House • Dan's

♦ SESSION NOTES:
Mistake: Had the main breaker panel replaced 05.27.15 caused fermentor to warm by 10°. When cilling again it sucked up the sanitizer from the airlock jaw. Can't tell the difference.

♦ STANDARD BREWING NOTES:
Create 8 gallons sparge water. ☼ Bring to 154° strike temperature. ♦ Add tablespoon 5.2 pH balancer. ♦ Prime pump. Push water through hose.
Add grain – Sparge at 153° for 60 minutes (Minimum 60)
(One gallon loss during sparge process)
☼ Water burn rate: 1 gallon per hour.
Drain GRAIN from kettle. Adjust water height of (7 gallons)
♦ Boil clean water for end of boil session adjustment
Mash Option dark beers – Add x tablespoon Calcium Carbonate
60 minutes – Add tablespoon 5.2 pH balancer
60 minutes – Add 2 drops Fermcap
60 minutes – Add 5 tablespoon Gypsum for IPA (Optional)
15 minutes – Add Immersion chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient

FERMENTOR:
♦ Check to see if nozzle is pointed upwards

♦ KEGGING NOTES:
Purge oxygen with CO2. Chill keg 24 hours before force carbonation. Force Carbonation Calculator: 20 psi 4 days Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales

♥ DRINKABILITY: What did you like about it. Sample Date:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Page 129 by Jamil Zainasheff and John Palmer
Pitch 2 Irish Ale Yeast WLP004

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
COST OF MATERIAL:
Product Unit Price Quantity Total
Abbey Ale Yeast $ 6.00 2 $ 12.00
East Kent Goldings 8 oz $ 11.00 1 $ 11.00
UK Pale Ale Malt 1 lb $ 1.40 11.25 $ 15.75
C 40 Malt 1 lb $ 1.40 0.33 $ 0.46
C 120 Malt 1 lb $ 1.40 0.33 $ 0.46
Roasted Barley Organic 1 lb $ 1.50 0.33 $ 0.50
Subtotal $ 40.17
Phantom Ales Powered by SalesVu
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Author:

Shiny Head Brewer

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/12/2014 8:47 PM

Notes: 3 - 11.5g pks Safale US-05

Author:

colbon

Boil Size: 3 Gallons

Boil Time: 15

Boil Gravity: 1.224

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/5/2014 11:39 PM

Notes: Bring 3 gallons water to boil, add malt extract, chalk and Irish Moss, boil 15 min, remove from heat, add honey, steep, cool, aerate and pitch yeast.

Brewed 4-22-2005
OG 1.120
FG 1.022

Author:

Lindi Court Brewery

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/3/2016 6:19 AM

Notes: Mashing is with a recirculating infusion mashing system (RIMS), hence the initial infusion and gradual heating to the saccharine rest.

Author:

rgrosholz

Boil Size: 6 Gallons

Boil Time: 75

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: force carb co2

Priming Amount: 8# at 36F

Creation Date: 1/25/2012 1:07 AM

Notes: primary = 4 days @68F
second = 2 days @ 72F
tertiary = 4 adys @68F
condition = 36F

Author:

Boil Size: 23 Litres

Boil Time: 75

Boil Gravity: 1.04

Efficiency: 71

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: Dextrose

Priming Amount: 0.75 cup

Creation Date: 3/8/2018 5:29 PM

Notes: Steep the grains into 8.6L of 54.5°C water. Stir, stabilize and hold the temperature at 50°C for 30 minutes. Add 4.3L boiling water. Add heat to bring temperature up to 65.5°C. Hold for 60 minutes.
After conversion, raise temperature to 75°C lauter and sparge with 17L of 77°C water. Collect about 23L of runoff for the wort. Add bittering hops and bring to boil. Boil time is 75 minutes.
Ferment around 19°C for four to six days. Transfer to secondary fermentor and add 14g crushed coriander seed. Age for two weeks. Condition above 15.5°C until carbonated and clearer.