Homebrew Beer Recipes | Page 692 | Browse 310,000+ at Brewer's Friend

Author:

seankelly789

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.091

Efficiency: 50

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/22/2016 3:06 AM

Notes:

Author:

Antmaniac

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.1

Efficiency: 70

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: 9/5/2022 11:41 PM

Notes: Mash at 149 for 60 mins. Sparge to get to 7 gallons. Biol for 65 mins.

After boil do a whirlpool and cool to 185 and then steep hops for 20 mins. Chill wort to 54 and aerate and then pitch yeast.

Ferment at 59 for 2 days, and then add first dry hops. When SG is 1034, allow temp to rise to 64 for diacetyl rest. After 4 days at terminal gravity add remaining dry hops (everything marked 3 days). After 3 more days crash and carb to 2.65 vol.

Author:

Edzale

Boil Size: 72 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 3

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: 12/5/2017 10:16 AM

Notes:

Author:

Kjeller 5

Boil Size: 33 Litres

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/3/2017 4:08 PM

Notes:

Author:

reino4

Boil Size: 0.5 Gallons

Boil Time: 60

Boil Gravity: 1.101

Efficiency: 64

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/26/2016 1:47 PM

Notes: Recipe OG 1.059
Recipe FG 1.018
Recipe ABV 5.4%
IBU 35

Author:

Crookedeyeboy

Boil Size: 38 Litres

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 28 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/19/2015 12:41 PM

Notes:

Author:

Guido

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 60

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: cane sugar

Priming Amount: 4.1

Creation Date: 11/30/2014 3:01 PM

Notes: Add cane Sugar at wort boil.

Brewed: 30 Nov 14
PBG: 1.022
OG: 1.052
Rack to 2nd: 6 Dec 14
FG: 1.02
Bottled: 13 Dec 14
Consumed: 31 Dec 14

Brewed: 14 Nov 15
OG: 1.054
2nd: 7 Dec 15
Bottled: 22 Dec 15
FG: 1.01

Brewed : 5 Sep 17
Dough in (infusion): 108 deg F; 20 min. (12.25 qrts H2O at 115 deg)
Protein Rest (infusion): 123 eg F; 30 min (2.5 qts boiling H2O)
Starch Conv. (decoction): 155 deg F
Mash Out (infusion): 170 deg F
OG: 1.052
2nd: 13 Sep 17
Bottled: 1 Oct 17
FG: 0.998

Author:

chrisvdp

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 80

Mash Thickness: 3

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: 5/27/2015 4:34 PM

Notes: Ferment around 29C
Carb to 2.8

Author:

Frosty Weasel

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.14

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: 6/7/2015 9:45 PM

Notes:

Author:

gcarter

Boil Size: 14 Litres

Boil Time: 15

Boil Gravity: 1.079

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: Dextrose

Priming Amount: 160g

Creation Date: 9/6/2015 1:24 AM

Notes:

Author:

105WestBrewing

Boil Size: 57 Gallons

Boil Time: 15

Boil Gravity: 1.039

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: 2/23/2016 12:37 AM

Notes:

Author:

Solli

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: N/A

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: 6/14/2012 4:13 PM

Notes: malt i på 37 grader

Author:

Park

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 72

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: 4/21/2015 2:19 PM

Notes:

Author:

ereebrewer

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 75

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: 5/3/2016 2:25 PM

Notes:

Author:

FPMBomb

Boil Size: 3 Gallons

Boil Time: 90

Boil Gravity: 1.07

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: Sugar

Priming Amount: 0.5 tsp/12oz

Creation Date: 7/26/2017 1:50 PM

Notes: Modified from http://homebrewacademy.com/stone-old-guardian-recipe/

Adding cane sugar at the start of boil in the event that I miss my boil gravity.

Author:

halfville home brew

Boil Size: 7.13 Gallons

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/6/2017 1:52 AM

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:

Quokka42

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.025

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 14 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/17/2018 10:40 AM

Notes: First attempt had half oz each of the flavour/aroma hops in whirlpool only, Buckets of aroma, but not enough flavour. I think the hop level is OK and while the predicted bitterness is a lot higher than the commercial 14 I am hoping half the hops in the boil will bring the flavours up. Also added a little crystal as it came out quite Pilsner like.

Latest version I Upped to an ounce of each between boil and whirlpool, dropped the crystal back and due to having a few kids to deal with I mashed lower and ended up with a higher efficiency - looked and smelled great going into the fermenter, time will tell.

Third attempt nailed the flavour, so I am dropping the grain bill back to match original and changing the times of boil addition - flavour extraction should still be good as they will be there throughout the whirlpool anyway. Aroma was already fantastic.

Author:

john_foley@yahoo.com

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Sugar

Priming Amount: 4.5 oz

Creation Date: 1/18/2013 11:53 PM

Notes: Add Belgian Candi to the boil at 20 mins
left in boil

Add Irish Moss and Yeast Nutrient with 15 mins left in boil

Add Immersion Chiller to wort with 15 mins left in boil

Author:

FatsSchindee

Boil Size: 4.2 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 76

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: Corn sugar

Priming Amount: 1.91 oz

Creation Date: 7/11/2014 4:57 PM

Notes: If you haven't had a Classic American Pilsener yet, you're missing out! This is the first one I've brewed, and also even tried, but I'm extremely pleased with the way it turned out. One of my best beers yet. If you are asked to give a style example when asked to define just "beer", this is what comes to mind for me. Just a great, balanced, easy-drinking, flavorful beer (not too hoppy, not too malty, not too light, not to heavy, etc... A real "Goldilocks" beer - just right!). Give this one a try.

I've used both WLP833 and WLP838... But a pilsener yeast or any good lager yeast would probably work very well also.