Homebrew Beer Recipes | Page 661 | Browse 320,000+ at Brewer's Friend

Author:

RustyBarrelHomebrewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 68

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: 9/21/2017 5:32 AM

Notes: ===================================
2/7/22
getting pretty real. worried about using 32% corn sugar so reducing that to 20%. prob will brew on old system but efficiency will prob be high with the sugar, adjusting up to 68. Might use lutra....

adjusting grain bill. prob dont want to use karo since it has vanilla. comes in 32floz jars which is about 2.75 lbs. there are some in amazon that dont have vanilla but like 10 bucks, we need something cheap for the philosophy of the brew, not shipped. or else might as well just use cane sugar.

consider using citra noble or some other lager hop you have on hand other than cluster.

should consider water profile...
===================================
4/5/21
getting realer. adjusting efficiency to 60s and adding a half pound base malt to get to 8%. could consider using cooked corn grits instead of corn syrup for more authenticity or even the real flaked corn. but. never brewed with corn syrup before so itd be nice to add to my resume.

im thinking we could package in 22oz bottles.
===================================
a lot simpler than the official recipe. not sure if all that corn syrup/sugar would fly but elsewhere they said use 1/3 corn. im just using syrup and sugar to try to ensure my final gravity will be low.

using cluster in the recipe but could/would probably substitute for something else that i already have on hand. maybe millenium

ideas for bottling :
* tecate 32oz bottles have pry off
* https://www.homebrewtalk.com/forum/threads/40-oz-bottles-for-homebrew.134750/
* https://www.homebrewing.org/Moresca-Bottle-3375-oz--Single_p_4512.html?utm_source=google&utm_medium=shopping&gclid=Cj0KCQjwqYfWBRDPARIsABjQRYxQ9GJGGkIeogXj2X-RuSoEVeev2lLd8qDeeu4WI5nzwM5kj9bikzMaAnW3EALw_wcB#

Author:

FatsSchindee

Boil Size: 2.5 Gallons

Boil Time: N/A

Boil Gravity: 1.104

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.5

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/15/2017 1:32 AM

Notes: Boil water first to deoxygenate, add maltodextrin and 1 oz nutrient blend (to sanitize), cool to 170, add flaked (quick) oats, hold for 30 minutes (this supposedly locks in starches for mouthfeel, but they may be fermentable by the Brett later on... so if nothing else, it will just give them more food for the funk. I used a bag, and squeezed when done... lots of gooey goodness came out!), then cool to 100 F. Add honey and mix until dissolved well. Measure pH if able, and add 88% lactic acid to adjust pH down to ~4.5 (not required, but helps against unwanted organism contamination), and then pitch one shot of Goodbelly (lacto plantarum). Make sacc yeast starter, oxygenating and adding 1/2 oz yeast nutrient.

Let sit for 24-48 hrs (to taste, or pH reading, if you're looking for a specific level). Can boil now to kill lacto and lock in sour level (but boiling will also volalitlize some honey aromatics, so I don't plan on doing it), or just pitch sacc if you don't mind it getting more sour over time (I'd only go 24 hrs if so). Add 1/4 oz yeast nutrient when pitching sacc. Ferment temp controlled at 64-5 for first 3-4 days, degassing each day, then can warm up to room temp to finish attenuation, adding last 1/4 nutrient then. After a week or so (doesn't need to be completely dry yet), add Brett(s), and let it do its thing for a couple months...

Dry hop, or add fruit to, all or a portion, if desired, before bottling. Get creative with complementary flavors!

Author:

lyna

Boil Size: 182 Gallons

Boil Time: 90

Boil Gravity: 1.071

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/14/2016 2:19 PM

Notes:

Author:

jimbrew

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/22/2016 4:50 PM

Notes:

Author:

Gustavo Marsan

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 43.4

Mash Thickness: 3

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: 4/17/2014 6:57 PM

Notes: Caramel e Light Crystal são a mesma coisa.

O fermento vai ser o mesmo da Kölsch.

Outros lúpulos que ainda poderia usar (opções B): Falconer's Flight (10g) / Cascade (30g) / Simcoe (10g) / Amarillo / Citra

IBU sem dry hopping: 55

- Caramel / Crystal 10L / Carahell

Author:

Don Esteban

Boil Size: 111.53 Litres

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 86

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: 8~10 gr /L

Creation Date: 12/7/2017 6:50 PM

Notes:

Author:

MRA

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 75

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: 4/30/2017 9:11 PM

Notes: 1 lb of light DME in 3/4 gallon water boiled, reduced temp to 120 and added 12 oz (1 carton) Goodbelly Mango juice. Put lid on the pot and let sit for 48 hours or so (it came down to room temp). pH seemed to drop to 3-4. Completed mash of the rest of ingredients, chilled down to 120 and added the 1 gallon of soured juice/wort. Allowed to sour for roughly 24 hours. Boiled for 1 hour, added hops at 10 minutes left.

Author:

Fusco boozco

Boil Size: 92 Gallons

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/4/2016 7:34 PM

Notes:

Author:

Chill152

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

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: N/A

Creation Date: 11/13/2015 4:51 PM

Notes:

Author:

Tinkbrewer

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/7/2015 9:46 PM

Notes:

Author:

Stellenbosch

Boil Size: 32 Litres

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/25/2015 1:32 PM

Notes: cane sugar to increase fruity nose
CaSO4 5g

tettnanger, spalt or perle
or a saazer

Pitch at 23, set to 21, rise to 25 after 4 days, hold at 25 until fermentation is complete
then 3-5weeks secondary at 8C or 2-3weeks at 15C.
bottle condition at 21C for three weeks or 5 weeks at 15C.

After 2 weeks of fermentation at 22C density = 1.010. ABV = 5.7%.

bring pH of a mash down to 5.3 using lactic acid

Trappist Single (Little Trippel) (1.044-1.054) 4.8-6%, SRM 3-5, IBU 25-45, FG 1.004- 1.010,

no wheat malt - I want crisp beer. instead - carapils

belgian blond ale more malty, less attenuated, fermented cooler - not so much esters. Trappist single - crisp, highly attenuated. think german pilsner with belgian yeast character.

Author:

loomx

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 60

Mash Thickness: 2.1

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: 5/1/2015 1:52 AM

Notes:

Author:

Hoppslover

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/10/2015 7:21 PM

Notes:

Author:

Wild Highlander

Boil Size: 6.5 Gallons

Boil Time: 60

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: N/A

Priming Amount: N/A

Creation Date: 4/26/2012 3:41 PM

Notes: A variation on George Washington's Porter recipe. Porter has been a popular beer style in America since the founding of our country. Others where known as Pennsylvania porter, Virginia Porter, each area had various styles. In 1789 George Washington presents his "buy American" policy indicating he will only drink porter made in America.

Author:

rknodel

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 30

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/4/2014 12:09 PM

Notes:

Author:

irysek

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 12.2

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 27 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/7/2014 9:32 PM

Notes:

Author:

Jerry Rolison

Boil Size: 8.25 Gallons

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 62

Mash Thickness: 1.33

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: 11/8/2017 7:26 PM

Notes:

Author:

McSpanner

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/17/2012 9:00 PM

Notes: Coffee added to primary on day 2 of fermentation.

Blow off tube essential.

Author:

Greg Dunning - Beer Stalin

Boil Size: 49 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/3/2020 10:41 PM

Notes: Recipe Sources:
https://schneider-weisse.de/en/node/12
https://edelstoffquest.wordpress.com/2014/05/02/the-schneider-mash-profile/

Author:

ew1aaz

Boil Size: 47 Litres

Boil Time: 80

Boil Gravity: 1.035

Efficiency: 75

Mash Thickness: 3.54

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: 4/27/2020 10:58 AM

Notes: OG fact = 1.046
FG fact = 1.026=6.6 Brix, с коррекцией 1,014
Co2=2.5 (3 л шпайзе)
ABVфакт = 4,2% до карбон.