Homebrew Beer Recipes | Page 721 | Browse 310,000+ at Brewer's Friend

Author:

Duval County

Boil Size: 10 Gallons

Boil Time: 120

Boil Gravity: N/A

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/6/2012 10:48 PM

Notes:

Author:

Wolf Pack Brewing

Boil Size: 31 Litres

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/19/2020 8:56 PM

Notes: After 90 minute boil, cooled to 75C, then held it there whirlpooling for 2.5 hours while the fresh hops were harvested.

Whirlpooled fresh hops for 30 minutes from 75C cooling down to 60C:

Fresh Hops used were a blend of Cascade, Saaz, WTD 005, Colegate, Kortegast's Hokitika - total weight of 665 grams

Dry Hopping with 50 grams of Hort 4337 experimental hop.
https://www.nzhops.co.nz/variety/hort4337
A triploid aroma type developed by New Zealand’s Plant & Food Research. HORT4337 is a full sister to Waimea
First impressions are an intense tropical fruit and citrus aroma during selection.

Author:

Saddler

Boil Size: 14.2 Litres

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 60

Mash Thickness: 3

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: 6/18/2016 12:07 AM

Notes:

Author:

Patrick Byrne

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: Batch

Priming Amount: 72g

Creation Date: 2/19/2016 6:34 PM

Notes: Mighty Duck! is an attempt at an extract Kwak clone.

Aiming to produce 40x330ml bottles from this brew so I need at least 13.2l available at bottling time. I'd need an estimated 15-16l going in to the primary fermenter.

Actually got 17l going in to the primary, topped up a little, to 18.5l, to bring the OG down from 1.078 to 1.070.

If I'd left the OG at 1.078 and fermentation ends at the anticipated 1.016 then the ABV would be 8.14% - closer to Kwak's actual 8.4%.

FG reading is 1.010 giving an ABV of 7.88%

Moved 15.5l to a secondary FV after primary completed. Is clearing nicely after the first week.

Bottled 46 x 330ml bottles from the secondary. Very little sediment and a good, clear, beer going in to the bottles.

Beer at bottling was sitting at 11C hence the lower volume of brewing sugar (corn sugar) than I'd normally expect for a target CO2 volume of 2.2.

1st photo is Kwak on the left, Mighty Duck on the right after 1 week in the secondary. Has the banana hit you get from Kwak.

The flavour development in the bottle has been interesting.

For the first month of bottle conditioning I tasted a bottle at week 1 and 2 and the banana flavour was reducing with bitterness increasing. I waiting until it had a full month in the bottle before tasting again and it was the same change - even less banana and more bitterness.

Zero carbonation at the end of month 1.

Waiting until month 2 and a big change - banana flavour is starting to re-appear and that rich Belgian Dubbel flavour is starting to appear. The bitterness has almost completely dissipated.

End of month 2 and the carbonation is starting to appear, a good hiss when the bottle opens but overall carbonation is light.

The beer is almost completely clear now too.

Now waiting for month 3...

Author:

Herr Braumeister

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/30/2015 12:44 AM

Notes: Consider swapping 2 oz melanoidin for 2 oz wheat.

Munich 6 or Munich 10?

2022 Amador County Fair - 2nd Place Bock/Helles

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 64

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/1/2015 10:57 PM

Notes:

Author:

Broham1

Boil Size: 7 Gallons

Boil Time: 75

Boil Gravity: N/A

Efficiency: 65

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: 8/3/2011 3:01 PM

Notes:

Author:

La Mal Famée

Boil Size: 25.9 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 69

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: DME

Priming Amount: 165.0 g

Creation Date: 4/3/2014 7:36 PM

Notes: Préparer une macération avec 2 gousses de vanilles de madagascar fendue en deux, dans 5 à 10 centilitres de whisky (glenfarclas 12 years old, 43°).
Ajouter cette préparation lors du dy hop

Author:

swwright

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/25/2013 2:53 PM

Notes:

Author:

1eleven

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 4/23/2012 11:16 PM

Notes: 3# LME @ 60min
3# LME @ 30min
2.5# LME @ 15min

4/22 - Primary 66f
4/23 - 68f
4/30 - SG 1.010
5/06 - Secondary
5/06 - SG 1.010

Author:

iainconnor

Boil Size: 18.9 Litres

Boil Time: 90

Boil Gravity: 1.033

Efficiency: 70

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: 1/18/2014 6:27 PM

Notes:

Author:

sebastianswaltz

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/1/2015 2:44 AM

Notes:

Author:

GriffinG3

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/25/2015 12:56 PM

Notes:

Author:

against the grain

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 82 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/26/2013 6:33 AM

Notes:

Author:

Tres

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: Corn Sugar

Priming Amount: 5 oz

Creation Date: 3/6/2013 2:50 PM

Notes:

Author:

ebowleper

Boil Size: 6.5 Gallons

Boil Time: 30

Boil Gravity: 1.051

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/16/2016 10:42 PM

Notes: Day 1:
1) Heat up ~5 gallons of hot water.
1a) Do the Melanoid Malt / Oats / Pale 2-row as a side batch at its own temperature in a bag. Aim for ~155-160 degrees for an hour.
2) Add extracts and bring to boil. (add Melanoid Mix malt here) -- No need to boil for long, just enough to get the malt sterilized.
3) Cool to ~90 degrees and transfer gently to the fermenter (the less oxygen the better at this point).
4) Pitch the Lacto Plantarum Yeast starter.
5) Keep ~90 degrees for 48 hours to lower the ph. (Should drop ph to ~3.4-3.2.)

Day 3:
5) Drain portion of wort (~half) into kettle.
6) Add hops. Boil for 30 minutes.
7) 10mins: Add coriander.
8) 10mins: Add salt.
9) 10mins: Add Irish Moss.
10) 10mins: Add yeast nutrient.
11) Chill to ~80 degrees.
12) Mix back into the fermenter (vigorously, to oxygenate the wort and encourage yeast).
13) Pitch yeast & bacteria culture.*
14) Cool to ~70 and start primary fermentation. Ferment for 6-7 days.

[Day 3 Check-in: Hit the original gravity spot on at 1.056. Taste is slightly sour -- just a bit of mouth puckering happening. But also terribly sweet, so hard to say. The hint of salt seems about right and the overall flavor is about what I was aiming for. Basic fairly malty beer, but with some savory complexity from the coriander and salt. Drying this up will help a lot.]

Day 10:
15) Rack into 2ndary. Leave for ~2-4 weeks, letting the Pedio and Brett get working. If fermentation is still going, let age even longer.
16) optional -- third rack onto some oak chips. Then, age for for a month.

[Day 15 check-in: Racked beer into 2ndary. Let it sit in primary a bit longer than planned, but was fermenting really slowly, so I think that's fine. The gravity is down to 1.020, so coming along nicely, but not done fermenting yet. Goal is 1.011. The taste is much better than previously. Dryer, but with a nice amount of sourness. Maybe not as much as I had hoped for, but it still might sour a tad more as it ages. The flavor is good, much like the Destihl "Here Gose Nothing" that I'm shooting for, just a little less puckeringly sour -- but still really impressive for doing it myself. Good malty flavor, and seems almost dry enough to go but still just a tad sweet. So far, a good clean taste with no off flavors. Saltiness comes through in the mouthfeel, too. Overall, really happy with where it's going. Plan for bottling: Leave to age for 2-3 weeks, then bottle ~4 gallons of it, and rack 1 gallon onto some oak chips and maybe a bit more sugar to revive and age it for longer.]

Day 24-31:
17) Bottle and condition. Age for at least two weeks.

*Yeast Culture: Needs: Lacto, Pedio, Brett, and Sach. The addition of hops will slow down the Lacto, so no need to kill all of it... Prep this a day ahead of time by mixing a sour blend of yeast with DME extract. Get it frothing a bit and going healthy.

Author:

mtrider420

Boil Size: 13.75 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/1/2016 10:56 PM

Notes:

Author:

beermonger

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.082

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: corn sugar

Priming Amount: 3/4 cup

Creation Date: 2/12/2013 2:45 AM

Notes:

Author:

KatyTX_Brewer

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.023

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: 11/7/2016 1:01 AM

Notes:

Author:

Conanicut Brewing

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/27/2019 3:57 PM

Notes: original calls for 7.5%, but I won't survive something so drinkable so strong. I also made this recipe back in Oct 2016, batch #87. Article in BYO was from Sept 2016.