Homebrew Beer Recipes | Page 666 | Browse 325,000+ at Brewer's Friend

Author:

EricOuellet

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 75

Mash Thickness: 2.8

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: 4/14/2022 6:55 PM

Notes: Ma recette de Pale Ale de base, mais ajustée pour la HopHead. Très fruitée selon les descriptifs. Pas besoin d'enzyme. DH et Whirlpool nécessaire.

Author:

counterbrewrecipes

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: corn sugar bottle cond

Priming Amount: 5oz

Creation Date: 1/16/2015 8:01 PM

Notes: Easy Quaffable Cream ale for the BMC fans.

Author:

Hop Hands Brewing

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/10/2021 3:23 AM

Notes:

Author:

Len Balls

Boil Size: 7 Litres

Boil Time: 60

Boil Gravity: 1.173

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/20/2020 6:39 AM

Notes:

Author:

hollandjos

Boil Size: 19.9 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/13/2016 1:49 PM

Notes:

Author:

Mark D Pirate

Boil Size: 30 Litres

Boil Time: 75

Boil Gravity: 1.057

Efficiency: 80

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18.5 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/23/2016 12:16 AM

Notes:

Author:

OVBrewer

Boil Size: 45 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 75

Mash Thickness: 2.9

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: 12/23/2016 2:01 PM

Notes:

Author:

Rhilson

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/24/2014 12:51 PM

Notes: A "Coconut Cream Pie Ale"...

Substituted flaked rice with 28 oz box of white minute rice.

Vigorous fermentation after 4 hours.

Seven days in primary. Seven days in secondary.

Add 2 lbs toasted, unsweetened coconut to secondary.

OG=1.058

Author:

Redleg Ed

Boil Size: 6.8 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 78

Mash Thickness: 1.67

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: Keg

Priming Amount: CO2 @ 15psi

Creation Date: 8/15/2017 10:18 PM

Notes: Inspired by another Alaskan Amber clone from Brewer's Friend, https://www.brewersfriend.com/homebrew/recipe/view/431533/alaskan-amber-clone as well as BYO, https://byo.com/hops/item/582-dusseldorf-altbier-style-profile, but tweaked to more closely match an Altbier and using Imperial Yeast. Will ferment using my STC1000+ Kölsch Profile:
PR2 - Kölsch Ale"
Pitch: < 72°
SP0: 72°F
dh0: 12hrs
SP1: 62°F
dh1: 144hrs
SP2: 62°F
dh2: 24hrs
SP3: 68°F
dh3: 48hrs
SP4: 70°F
dh4: 24hrs
SP5: 36°F°F
dh5: 252hrs
Total Days: 21

Author:

SMMMHAKAN

Boil Size: 30 Litres

Boil Time: 30

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/5/2017 9:23 PM

Notes:

Author:

CenterStar

Boil Size: 3 Gallons

Boil Time: N/A

Boil Gravity: 1.109

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: Keg Carbonation

Priming Amount: 10 psi @ 38°F

Creation Date: 6/12/2018 2:32 AM

Notes: 1. ACQUIRE JUICE
Ensure that the juice doesn’t have preservatives; sorbate, sorbitol, sulfite, things of that sort. Ascorbic acid / vitamin C is just fine.

2. TEST AND ADDITIONS
If the juice is cloudy, add pectic enzyme at the rate of 1/2 tsp per gallon.

Add yeast nutrient. Wyeast Wine or Beer Nutrient, or generic Yeast Nutrient. Roughly 1/4 tsp per gallon is a good starting point. Be prepared to add more once fermentation is well under way.

Check the gravity with a hydrometer or refractometer. Record the result. This number will help determine the alcohol by volume of the cider, as well as act as a window into the fermentation process.

--OPTIONAL: Chaptalize (add sugar). If you’d like a stronger cider, add a simple sugar at this time. The sugar will ferment out entirely, increasing alcohol content, thinning the body, and amplifying acidity. Partially refined and darker sugars are more prone to affect the flavor. One pound of sugar in five gallons will add approximately one percent alcohol by volume. Belgian candi sugars, honeys, or plain corn sugar all work well and have unique effects.

3. ADD YEAST
--“Cider” yeast works well and is available in liquid form from White Labs and Wyeast. The Wyeast strain tends to be cleaner and quicker, while the White Labs strain is a little slower and tends to preserve the character of the apples better. This recipe utilized Fermentis Safcider.

4. FERMENTATION
--Allow the cider to ferment to dryness.
--If the fermentation seems sluggish, smells like rotten eggs or burning matches; add yeast nutrient, 1/4 tsp at a time, up to 1 tbsp per 12 hours. Use caution when adding nutrient, as the trapped CO2 in the cider can react with the added powder, causing an overflow of liquid.
--When the gravity is reliably stable, usually around 0.996-1.010, the cider is almost ready to be racked. Allow it to sit on the yeast sediment for a little longer - at least one day, up to three weeks or so, to help clean up any off-flavors that were produced during fermentation.

5. CONDITIONING / SECONDARY FERMENTATION
--Rack the cider into a sanitized carboy or similar vessel that will accommodate the volume with no or minimal head space. At this point, the process is largely dependent upon taste. As the cider ages, the flavors will mellow and come into condition, the yeast and other sediment will slowly settle out, and everything will generally improve.

Before racking to secondary carboy, Wine Tannin and Calcium Carbonate can be added to improve flavor.

If samples taste more sour or tart than expected, Calcium Carbonate can be added at 1/4 tsp per gallon. In first batch, PH measured 3.9 and Calcium Carbonate was utilized.

If samples taste lack body, wine tannin can be added at 1/4 tsp per gallon. In first batch, Wine Tannin was utilized.

6. FINING
--If the cider is still cloudy and you prefer it to be clear, use a wine fining agent, such as Super-Kleer or Sparkolloid, to help it clarify. Follow the directions provided by the manufacturer.

Cold Mix Fining Agent. Positively charged fining agent for beer and wine. Noted for working where other fining agents have failed. Also provides a compact sediment bed, pressing down other fining agents and increasing yield. Used as a coating medium for filter pads, to decrease porosity.

To use, stir 1/2 tsp. per gallon into one quart of briskly boiling water. Boil for three minutes, stirring well to completely dissolve. Use 1/2 cup of the prepared solution for every gallon of wine. Stir thoroughly into wine, leave for 2 weeks, and then rack off sediment.

7. STOP FERMENTATION
If keg carbonating, stopping the fermentation can be complete by adding 1/2 TSP/Gallon fo Potassium Sorbate.

8. KEG CARBONATION & BACK SWEETENING
Upon transfering the Cider from the Secondary to the Keg, if the Cider is dryer than desired, it can be back sweetened with Apple Concentrate, Sugars, or Honey.
Carbonate the Cider to desired level. Many carbonation calculators are available online to determine the appropriate PSI setting for CO2 regulator based on storage temperature and desired level of carbonation.

Author:

bradyt88

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: 1.33

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: 5/17/2018 11:52 PM

Notes: -Start fermentation at 68 degrees.
-Day 1 Raise to 70 degrees
-Day 2 Raise to 72 degrees
-Day 3 Raise to 74 degrees
-Day 4 Raise to 76 degrees
-Day 5 Raise to 78 degrees
-Day 6 Raise to 80 degrees
-Day 7 Raise to 82 degrees
-Day 8 Raise to 84 degrees
-Hold at 84 until Day 14

Author:

Buluthan Yeşilay

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 60

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 12 ° C

Priming Method: sucrose

Priming Amount: 179.1 g

Creation Date: 3/21/2018 7:12 PM

Notes:

Author:

Mantas

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 60

Mash Thickness: 2.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/26/2017 3:10 PM

Notes:

Author:

Brew by Andre

Boil Size: 39.5 Litres

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: Sugar

Priming Amount: 150 g

Creation Date: 7/3/2017 8:08 AM

Notes:

Author:

Bjørn Eie

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.061

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/10/2017 12:25 PM

Notes:

Author:

Scott Brown

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

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: 5/14/2016 4:40 PM

Notes:

Author:

jhn

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 13

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/9/2015 11:06 AM

Notes:

Author:

Footscray_Pride

Boil Size: 29.3 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/1/2015 10:53 AM

Notes:

Author:

Manta Brewing Co

Boil Size: 7.2 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 78

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: 5/22/2013 8:17 PM

Notes: