Homebrew Beer Recipes | Page 703 | Browse 315,000+ at Brewer's Friend

Author:

Marz

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.088

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: 24 psi

Creation Date: 4/3/2021 5:15 AM

Notes: UNKNOWN IF THIS IS EVEN CLOSE
I will eventually give this brew a try, if you try before me then let me know what you did differently and now it turned out so I can modify this recipe

First:
Only do main fermentables in mash (grains, wheat, oats) and then do kettle souring for a day or so and aim for a pH between 3.5-3.8 and then boil out the lacto yeast and begin your 60 minute boil with additions of other fermentables (strawberries - puree or frozen is fine, guava and hibiscus)

Hopefully you have a good strainer to filter out the strawberry seeds etc before racking.

Author:

Black Hops

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 16.6

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/10/2020 10:57 AM

Notes:

Author:

gschwa10

Boil Size: 6.5 Gallons

Boil Time: 150

Boil Gravity: 1.039

Efficiency: 70

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: 4/21/2016 5:28 PM

Notes:

Author:

juliana

Boil Size: 47 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

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: 1/28/2016 5:03 PM

Notes:

Author:

Final Boss

Boil Size: 8.25 Gallons

Boil Time: 90

Boil Gravity: 1.051

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: 3/27/2020 2:13 PM

Notes: 1/2 tablet Campden in Strike Water
1/2 tablet Campden in Sparge Water

1 tablespoon Salt Pre-Boil

Author:

Warconn

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.052

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: 5/3/2019 5:58 PM

Notes:

Author:

Killbot4000

Boil Size: 18 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 67

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/20/2018 7:12 PM

Notes:

Author:

Mig

Boil Size: 150 Litres

Boil Time: 60

Boil Gravity: 1.079

Efficiency: 80

Mash Thickness: 2.7

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: 10/15/2018 1:16 PM

Notes: OG before honey and sugars was 1050. Apple Juice 125L. After honey and topping up was 150L.

Asorbic acid = 5 teasp
Pectolase = 60 teasp
Nutrient = 12 teasp uised in only 2 of the 5 batch brews

Yeast : 5 x 11.5 g of Danstar Belle Saison

26-10-18
5kg sugar added. 6.80kg honey added

11-8 ?
5kg Sugar added. 4.54 kg honey added

Author:

deepchills

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.102

Efficiency: 70

Mash Thickness: 1.5

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: 11/6/2016 3:31 PM

Notes:

Author:

BREWPaquette

Boil Size: 16 Litres

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 55

Mash Thickness: 2.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/6/2016 1:31 AM

Notes: densité a descendu jusqu’à 1.016

Author:

dtwhite

Boil Size: 9.9 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 76

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: 12/11/2015 10:43 PM

Notes:

Author:

Back Deck Brew/Thirsty Pilgrim

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: priming sugar (corn sugar)

Priming Amount: 3.5 oz

Creation Date: 11/29/2015 3:19 PM

Notes: Yeast Options
WLP-029 German Ale/Kolsch
WLP-003 German Ale II
Wyeast-1007 German Ale

Planning on adding coffee (cold brewed) at bottling time. For club competition - brewing with coffee.

Author:

dkcollier@yahoo.com

Boil Size: 8 Gallons

Boil Time: 75

Boil Gravity: 1.045

Efficiency: 73

Mash Thickness: 13.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/28/2015 3:30 PM

Notes: ♦ BREW DATES:
Date: Brew Day • 06.29.15 4:20PM
Gravity End of Sparge • SG 1.056
6:00PM Full Boil in 12 min. 6:12PM
Gravity End of Boil (OG) • 1.0 7:30PM@81°
Gravity (FG) • 1.066 8:00PM
Date: Pitch Yeast • 07.01.15
Date: Keg Day •
Drafted Who’s House • Dan's
14 Days Fermentation

♦ SESSION NOTES:
United Kingdom - Crystal 45L was changed out to US Crystal 40 (Phantom).
American Munich Light 10L was changed out to Best Malz (German) Munich Malt (Phantom).
Changed first addition hop from 0.9 to 1.0 oz.
Phantom didn't have WLP810 in stock so San Francisco WLP840 American Lager was used as substitute!
Started with 8.00 gallons of water. Too much water. 13.5 pds of grain did not seem to absorb as much after sparging. had to boil extra half hours to get it down to 5.5 gals final amount. 8.00 gallons will be the max. Changed again. End of Brew: left with 5 gallons. Had to add 1/2 gallons for 5.50.

♦♦ Use 3 Vials of San Francisco Lager Yeast WLP810 @ 62° CHANGE! 2 vials of WLP840 American Ale Yeast will be used.

WLP810 San Francisco Lager Yeast.
This yeast is used to produce the "California Common" style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners and other style lagers.
Optimum Ferment Temp. 58-65°F (14-18°C)

WLP840 American Lager This yeast is used to produce American style lagers. Dry and clean with a very slight apple fruitiness. Sulfur and diacetyl production is minimal. Attenuation: 75-80% Flocculation: Medium Optimum Fermentation Temperature: 50-55°F Alcohol Tolerance: Medium

♦ STANDARD BREWING NOTES:
Created 8 gallons sparge water. NEVER AGAIN Bring to 154° strike temperature
Prime pump. Push water through hose.
60 minutes – Add tablespoon 5.2 pH balancer
Add grain – Sparge at 152° for ___ minutes (Minimum 60)
(One gallon loss during sparge process)
Water burn rate: 1-1/2 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 2 drops Fermcap
60 minutes – Add 5 tablespoon Gypsum for IPA (Optional)
WAKE UP!!!!!!
15 minutes – Add immersion chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last 10 minutes
♦ 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. 06.22.15 Perfect beer. Tested side by side with the original. Remarkable close.

♦ RECIPE NOTES:
Brewing Classic Styles - Jamil Zainasheff
Page 108. Modification to make it more like a Anchor Steam Ale - Style - California Common

♦ COST
Product Unit Price Quantity Total
2 Row Malt Sack $ 0.69 12 $ 8.28
Abbey Ale Yeast $ 6.00 2 $ 12.00
C 40 Malt 1 lb $ 1.40 1 $ 1.40
German Munich Malt 1 lb $ 1.40 0.5 $ 0.70

Order Summary
Subtotal $ 22.38
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
♦ Northern Brewer Hops - Origin and Description
Northern Brewer Hops is an England native who is seeing its days live out mainly in Germany and the U.S. There is a separate U.S. hops variety that was bred in the United States that has similar properties. This dual use hops had a higher alpha acid content for the time, however super alphas have doubled, even tripled the content since back in the day. With that said Northern Brewer hops grown in Germany, sometimes referred to as Hallertau Northern Brewer if grown in the region, has made its mark and is used throughout beer styles such as European Ales, Lagers, and Pilsners. It is also synonymous with steam beers as in Anchor Steam.

Northern Brewer hops is used for both bittering and aroma additions in the kettle. It has an alpha acid content of 7.0%-10.0% and is a well rounded variety. The bitterness is moderate and the aroma comes off as plump. As one of Germany's main high alpha hops, Northern Brewer is both versatile yet refined.

Author:

Mike Theodore

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.045

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: 6/22/2015 3:18 PM

Notes:

Author:

4Gs Brewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/28/2015 12:13 PM

Notes:

Author:

Nosybear

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.026

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Corn Sugar

Priming Amount: 3.2 oz

Creation Date: 3/21/2015 4:17 PM

Notes: NOTE: The German Smoked malt is Weyermann Oak-Smoked Wheat Malt.

Goal is lightly smoked, light-bodied beer with a good hop character.

Fermentation temp 65°.

Author:

rmikevt

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 4/19/2012 4:53 PM

Notes: OG was probably closer to 1.046
FG was probably around 1.010
Used washed us-05 from previous batch.
Fermentation started in 4 hours
Sunday Brew Day
Completed Wed Night/Thurs Morning
Kegged on Sunday
Pretty Drinkable on Monday night.

Author:

BenGrey

Boil Size: 32.11 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 16 ° C

Priming Method: sucrose

Priming Amount: 138.9 g

Creation Date: 4/29/2015 9:48 AM

Notes:

Author:

sportpak

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/9/2014 8:51 PM

Notes: -while draining mash/sparging, add first wort hops. Steep @ 150-160F 30 min
-proceed with boil and scheduled hop additions
-chill
-apply 45-60 seconds O2
-re-hydrate yeast prior to pitching
-hold temp low 60s day 1-4
-allow temps to rise high 60s low 70s day 5-14 for finishing
-dry hop 7 days prior to packaging
-batch prime 1.9oz corn sugar @ bottling