Homebrew Beer Recipes | Page 7231 | Browse 325,000+ at Brewer's Friend

Author:

Pierrodelalouna

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 60

Mash Thickness: 0.4075

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: 11/12/2020 8:27 AM

Notes: Apple Sky est une pale ales d'automne qui fait l'éloge de la pomme. On y retrouve des notes de whisky, d'épices, de chêne et de cannelle.

Empâtage :
- 6L de Volvic et 2L de Vittel
- Ajout des malts

Filtration :
- 1,5 de Volvic et 0,5L de Vittel
- mesure de la densité

Ebullition :
- ajout houblon à 0 min (Chinook) et 50min (Citra) dans des chaussettes bien fermées
- ajout de 0,5kg en purée (avec la peau) de pomme
- ajouter 0,4kg de sucre blanc
- mesurer la densité en fin d'ébullition (à 20°C) = ajustée en fonction (ajout de sucre si trop faible, ou d'eau si trop haute)

Infusion des copeaux de chêne:
- 50g de noix
- 0,5 L de Jack Daniel's
- Gouse de vanille
- une gouse de cannelle

Fermentation :
- J-0 : ajout de 8g de T-58
- J-8 ajout des copeaux de noix et cannelle infusés au whisky
- J-12 : cold crash
- J-20 : mise en bouteille

Mise en bouteille :
Peser 6 g/L de sucre de table avec une balance
- Faire bouillir un verre d’eau de 25cl
- Ajouter le sucre de table dans l’eau et laisser bouillir 2 minutes
- Refroidir le mélange dans un bain d'eau glacée

Author:

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/4/2024 10:04 PM

Notes:

Author:

Capybara007

Boil Size: 8.05 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 62

Mash Thickness: N/A

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: 12/7/2022 4:30 PM

Notes:

Author:

Brew Dave

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 126 g

Creation Date: 9/28/2022 2:33 PM

Notes: The spices came in 33 g packets from Borgeby kryddgård, named ''Cederstams Julkryddor (Christmas Spices). Spices for day 7 were kept in a mason jar with vodka for 48 hours.
Fermented at 20c for 17 days. 24 hour cold crash at 6c flat.

OG: 1.058 FG: 1.020 ABV: 5%
Lower targeted efficiency and additives may have influenced fermentation?

The beer was first tried 12 days after bottling.
Very clear and dark brown appearance. Nice light tanned head with decent retention.
Subtle cinnamon and clove on the nose. A little coffee, chocolate and toffee.
Taste is very smooth with no obvious defects. Subtle winter spice. No raisin present yet.

The beer after 1 month has become Christmas in a glass with loads of spice, surpriselingly balanced with no tannin or harsh bitterness. I wouldn't change a thing!

Author:

Iron Mike

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.021

Efficiency: 55

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: 8/23/2022 8:11 PM

Notes:

Author:

JamesDelcur

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: 2.5

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: 12/28/2021 9:41 AM

Notes:

Author:

Mjensen52402

Boil Size: 8.36 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 65

Mash Thickness: 1.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/12/2021 8:45 PM

Notes:

Author:

foomench

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 70

Mash Thickness: 1.25

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: 3/21/2021 10:15 PM

Notes:

Author:

Jay Avrett

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 79

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/21/2021 5:13 PM

Notes: Started fermentation at 66 deg. F. Holding there for first 3-days.

Really messed up the hop addition, should have given 10% more not 5-1 vs. pellet hops. Live and Learn...., but the whole leaf hops must not have imparted much of the oils, the beer is fine, and actually not bitter. (I've adjusted the recipe to be more inline with what should have been used for the hop additions)

Crash chilled after adding gelatin to drop out more solids, but this beer is still hazy, which is great, beautiful color as well. Overall, very nice, and the firm level fermentation seems to work. I've got a little fruit taste (banana), and spicy notes.

Author:

Mazsi

Boil Size: 43 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 79

Mash Thickness: 3.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: sucrose

Priming Amount: 246.2 g

Creation Date: 11/22/2020 1:08 PM

Notes: Fele saison (BE-134), fele belga (YF Holy Cölibate) élesztővel erjesztve.

Saison fenyőtű teával ízesítve. 2,4volra karbonizálva.

Author:

brewcules

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/19/2016 11:47 PM

Notes:

Author:

Scrattajack

Boil Size: 20.83 Litres

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 70

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 103 g

Creation Date: 9/12/2020 8:23 PM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 105

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 1.6

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: 7/24/2020 7:00 PM

Notes: Complete Mash, Sparge, and Mash out.
Boil for 90 Mins and take PH.
Add Lactic Acid to get wort to 4.8.
Reduce temp to 110 and add Lactobacillus.
Maintain 110F until wort reaches PH 3.5.

Raise temp back to boil and add 15 min additions.

Whirlpool for a few mins and allow sediment to drop out before chilling to pitching temp.

Follow fermentation instructions.

Author:

seetu

Boil Size: 6.5 Gallons

Boil Time: 30

Boil Gravity: 1.034

Efficiency: 85

Mash Thickness: 2.55

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 78 ° F

Priming Method: co2

Priming Amount: 24.43 psi

Creation Date: 5/22/2020 4:18 PM

Notes: Pitch @ 56F, let rise freely.

Author:

Paulo Cruz

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 55

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/10/2020 6:31 PM

Notes: Colocar aprox. 400 a 500g frutas vermelhas frescas ou polpa. Se forem frescas, bater no liquidificador e "ferver" até atingir 75°C antes de mandar para a bag e fermentador.

Author:

Fatty Lumpkin

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 74

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 18.75 psi

Creation Date: 11/3/2019 3:59 AM

Notes: Dogfish Head/Stone recipe

MASHING

In a 10-gallon brew kettle, combine the crushed malts and flaked rye with 4 gallons of 163°F water. The water should cool slightly when mixed with the grain. Cover and hold the mash at 149°F for 2 hours. For safety’s sake, set up your propane burner outside. Set the brew kettle of mash on top and heat to 160°F, stirring frequently to avoid scorching. Turn off the heat. The mash will continue to increase in temperature to about 165°F.

LAUTERING AND SPARGING

After mashing is complete, carefully transfer the mash to the lauter tun to separate the liquid (the wort) from the grains. Run a length of vinyl tubing from the lauter tun to the brew kettle. Let the first few quarts of liquid run through. It will be cloudy and contain some undesirable particulates. Once the liquid coming through is clear, stop the flow and pour the cloudy liquid back into the lauter tun, where the husks from the crushed grain will act as a natural filter and help remove the sediment.

Allow the remainder of the wort to drain into the brew kettle at a slow, steady rate, restricting the flow with a plastic crimp on the tube. Once the liquid is lower than the level of the grain bed, begin the sparge by slowly sprinkling 5 gallons plus 1 cup of 168°F water over the grains. The sparge water, which should never exceed 170°F, is added to the grain and allowed to drain off at a slow rate (regulated by the plastic crimp), extracting the remaining sugars and maximizing yield. This is not a step to be rushed; be prepared to spend at least an hour on lautering and sparging. Once the last of the sparge water has filtered through the grains and the flow from the lauter tun stops, you’re ready to begin the boil.

THE BOIL

Set the brew kettle of wort on your outdoor propane burner and add water to bring the wort level up to about 6 gallons plus 12 cups, if needed. Bring the wort to a rapid, rolling boil. As it begins to come to a boil, a layer of foam and scum may develop at the surface. Skim it off and discard. Once the wort is at a full boil, put a hops bag containing the Centennial hops in the kettle and set a timer for 90 minutes. Stir the wort frequently during the boil, and be watchful to avoid boilovers. At 15 minutes before the end of the boil, stir in the Irish moss.

When the boiling time is over, turn off the heat and put a hops bag containing the Amarillo hops, parsley, rosemary, lemon thyme, and white sage in the kettle. Cover the kettle and immediately begin cooling the wort quickly. Place the brew kettle in a large sink, bathtub, or cooler partially filled with ice water. Place your sanitized wort chiller in the wort and run cold water through it until the wort comes down to 70°F.

PITCHING THE YEAST AND FERMENTATION

Once the wort has cooled to 70°F, discard the spent hops and herbs and check the specific gravity of the wort with a hydrometer. The target starting gravity is 1.059 (14.5 Plato). The yeast should be removed from the refrigerator about 2 hours before use so it acclimates to room temperature. Slowly pour the cooled wort into a sanitized primary fermentation bucket. Stir vigorously with a sanitized spoon or carefully shake the fermenter (sealed of course) for about 10 minutes to aerate the wort. Shake the container of yeast, add it directly to the wort, and stir vigorously to combine. Cover the bucket with the lid, fitted with the proper stopper and an airlock filled halfway with water.

Place the bucket in a cool, dark place and keep it at 70°F. Signs of primary fermentation should be evident after about 6 to 12 hours. Let the wort ferment until the bubbles coming from the airlock have slowed to a rate of about one per minute. This can take anywhere from 4 days to over 1 week. Once this occurs, it’s time to transfer the beer to a (sanitized) glass carboy for secondary fermentation. Attach a length of (sanitized) vinyl tubing to the (sanitized) racking cane, and carefully siphon the wort into the carboy, being careful to leave behind the sediment at the bottom of the plastic fermenter. The vinyl tubing should extend to the bottom of the carboy to prevent splashing. While oxygen is crucial for the yeast at the beginning of fermentation, after that you want to minimize the wort’s exposure to it.

DRY HOPPING

Put the Citra hops in a hops bag and place it in the carboy. Seal the carboy with the drilled stopper and an airlock filled halfway with water and ferment at 70°F. After 7 days, dry hopping is complete. Remove the hops bag and discard the hops. Check the specific gravity of the beer. If it’s reached the target final gravity of 1.007 (1.8 Plato), it’s ready to bottle. If not, allow it to continue fermenting at 70°F until it reaches the target.

Bottle or keg as normal for style.

Author:

rgrosholz

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 73

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/28/2018 12:59 AM

Notes:

Author:

pumegrad

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.023

Efficiency: 35

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/23/2018 1:58 AM

Notes:

Author:

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 62

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/8/2018 1:49 AM

Notes:

Author:

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.069

Efficiency: 75

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/11/2018 5:13 PM

Notes: Decoction will increase SRM and raise terminal gravity to approx 1.034 lowering the ABV to approx 7.8%