Homebrew Beer Recipes | Page 7247 | Browse 320,000+ at Brewer's Friend

Author:

Shmeffrey

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 95

Mash Thickness: 1.25

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: 4/13/2020 11:34 AM

Notes:

Author:

BRUDAKS CULT OF MALT

Boil Size: 11.5 Gallons

Boil Time: 40

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 49 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/10/2025 5:18 PM

Notes: 2025 Draft Beer notes
Working with Czech Pils, Honey malt, and oats will make a lager with a beautiful frothy head and an excellent slightly sweet flavor profile.
Lemon Verbena and Chamomile will be added with the exception of a few ounces which will be added with the Turmeric “Bug” The .

Turmeric contains a chemical called Curcumin. Curcumin is a natural inhibitor of growth, so Turmeric needs to either be boiled extensively or can be added after the fact to both carbonate, fine and flavor the beer. It cannot be added during the boil as even boiling the root will not eliminate all of the Curcumin in solution.
Curcumin does not have the same effect on bacteria.
Curcumin inhibits growth of Saccharomyces cerevisiae through iron chelation
https://pubmed.ncbi.nlm.nih.gov/21908599/

Antibiofilm Effect of Curcumin on Saccharomyces boulardii during Beer Fermentation and Bottle Aging
https://www.mdpi.com/2218-273X/13/9/1367
“Addition of Curcumin to Bouladii can drastically reduce the metabolic activity of the yeast.” “ At the early stage of fermentation, curcumin supplementation considerably affected the yeast’s fermentation performance.”
“Our data revealed that adding curcumin to the brewing wort reduced S. boulardii growth and fermentation performance immediately after pitching. However, as time progressed, the strain S. boulardii exhibited comparable growth and fermentation performance in the presence of curcumin. The supplementation of beer with curcumin did not significantly impact the yeast’s overall growth and its ability to carry out the fermentation process. These findings align with previous research using yeast as a model organism, demonstrating the sensitivity of S. cerevisiae to curcumin through diverse pathways and mechanisms.”
“An investigation carried out by Minear et al. [45] showed that curcumin acts as an effective chelator of Fe(III) and consequently inhibits the growth of S. cerevisiae. Their research demonstrated that curcumin-induced growth inhibition is dose-dependent. Low iron level affects the DNA repair activity of Fe(II)/2OG-dependent dioxygenases [46]. A recent study by Stępień et al. [47] explored the effects of curcumin on both replicative and chronological aging in different S. cerevisiae strains. Across all analyzed strains, curcumin supplementation at concentrations of 200 μM and 300 μM was found to be a stress-inducing factor, led to a clear inhibition of the growth rate, and extended the mean doubling time.”

One thing to note in the study is that they did not taste the beer they simply looked at the growth rates. I have a hunch that stressing the yeast at the initial growth stage will produce off flavors that do not do the beer any favors. I instead am going to opt to add my turmeric in a final stage and use it as a fining agent that will remove yeast from solution.

• S-189, surprising easy yeast to work with. I just need cool my wort down to 50 before I pitch. In the past I pitched at around 80 and this resulted in metallic off flavors from stressed yeast.
o Yeast autolysis: When yeast cells burst or self-destruct, the iron ions in the yeast cell wall and cytoplasm can dissolve into the beer. This can happen if the fermentation process is abnormal, too much yeast is used, or yeast discharge is delayed.
o Ideally we remove curcumin during fermentation to prevent Iron Chelation and further stressing yeast.
o In my experience, stressed S189 tastes like metal.

https://www.mdpi.com/2218-273X/13/9/1367

Author:

Parker_B

Boil Size: 11.59 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/17/2024 4:41 PM

Notes:

Author:

c.rmanini@gmail.com

Boil Size: 27 Litres

Boil Time: 75

Boil Gravity: 1.04

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: 127.7 g

Creation Date: 9/19/2023 2:39 PM

Notes:

Author:

Si-Co Brewing

Boil Size: 40.5 Litres

Boil Time: 35

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/11/2022 12:03 PM

Notes: 0 day dry hops are keg hops.

Author:

Karissa & Robert

Boil Size: 6.58 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: 8.62 psi

Creation Date: 8/24/2022 6:49 PM

Notes: Ferment at 65 until close to ent of FG then raise temp to 67F and hold for two weeks.

Author:

MikaBruun

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 73

Mash Thickness: 1.5

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: 3/13/2021 8:56 AM

Notes:

Author:

Loaded Dice Brewery

Boil Size: 29.5 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/16/2020 7:54 PM

Notes: https://beerandbrewing.com/your-father-s-mustache-pre-prohibition-lager-recipe/

http://prohibitiondetroit.com/web/guest-post-the-aniwa-club/

Author:

Boil Size: 14.41 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: demarara

Priming Amount: 25.5 g

Creation Date: 5/31/2020 7:37 PM

Notes: Base Recipe from: https://www.homebrewinguk.com/post/hbuk5-ipa-1st-place-recipe-improper-job-10294971?pid=1309752330&highlight=proper+job

Malt / Hop details: https://www.staustellbrewery.co.uk/proper-job

Used Maris Otter only as per St Austell details.

Lowered malt in order to aim for a lower ABV like the cask edition (4.5% versus 5.5% bottled).

Used Nottingham ale yeast only because of previous use and what I have access to here in Germany via my usual seller.

Author:

Mbanyas

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

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: 4/24/2020 1:14 AM

Notes:

Author:

mjonkman

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 75

Mash Thickness: 1.75

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: 11/11/2016 8:21 PM

Notes:

Author:

Barter & Trade

Boil Size: 6.8 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 77

Mash Thickness: 1.5

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: 2/14/2020 8:03 PM

Notes:

Author:

Samwhois75

Boil Size: 125 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 75

Mash Thickness: 1

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: 3/27/2019 12:49 AM

Notes: 16 oz lemon peel at knockout

187gr yeast

Author:

G -M-H

Boil Size: 3.25 Gallons

Boil Time: 45

Boil Gravity: 1.041

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/19/2018 11:04 PM

Notes:

Author:

nikkosach@gmail.com

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 45

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 48 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/4/2018 5:16 PM

Notes:

Author:

walrusdunne

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/4/2018 9:44 PM

Notes:

Author:

Eamo

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/30/2018 7:04 PM

Notes:

Author:

Binski

Boil Size: 14 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 45

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: 3/10/2018 11:12 PM

Notes:

Author:

Byron15.1%

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.021

Efficiency: 42

Mash Thickness: 3.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: White Sugar

Priming Amount: N/A

Creation Date: 4/14/2017 11:03 PM

Notes:

Author:

RAFAELLY MAIA

Boil Size: 21 Litres

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 45

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 27 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/12/2017 10:25 PM

Notes: - Elevar para uma temperatura de 70°C os 13,2 L de água;
- Adicionar todo o malte já moído, manter a temperatura em aproximadamente 66°C até que o mosto passe no teste do iodo (aproximadamente 60 min.). Deve-se manter a panela destampada e mexer os grãos apenas enquanto o fogo estiver ligado;
- Após todo o amido convertido em açúcar, verificado pelo teste do iodo, elevar a temperatura para 78°C e manter por 10 mim, para inativação das enzimas;
- Recircular o mosto (retirar pelo fundo da panela e adicionar sobre a cama de grãos o mosto retirado lentamente para nao mexer os grãos) por aproximadamente 1 hora até que a cor do mosto esteja uniforme em toda a panela;
- Retirar o mosto para a panela de fervura;
- Adicionar a água restante a 80°C sobre a cama de grãos e remover pelo fundo da panela de mostura, transferindo para a panela de fervura, até que atinja a densidade pré fervura já determinada;
- Levar a panela de fervura ao fogo alto;
- Ao iniciar a fervura, realizar a primeira adição de lúpulo;
- Atingido 30 minutos de fervura, realizar a segunda adição de lúpulo;
- Ao completar 55 min de fervura, realizar a terceira adição de lúpulo, uma cápsula de whirfloc e uma capsula de nutrientes para a levedura, adicionar também o chiller de resfriamento do mosto;
- Ao atingir 60 min de fervura, desligar o fogo e iniciar o resfriamento com a passagem de água fria pelo chiller;
- Quando a temperatura do mosto estiver a baixo de 30°C, mover para o balde fermentador e adicionar o fermento;
- Levar o balde fermentador para um ambiente de temperatura controlada por 7 dias ou até que nao haja mais atividade visual no airlock por no mínimo 2 dias;
- Elevar a temperatura em 3°C e manter por 3 dias para que seja realizada a fermentação secundária;
- Abaixar a temperatura para o mínimo possivel sem que haja congelamento da cerveja por 2 semanas, para a maturação da cerveja;
- Realizar o envase utilizando 6g/L de açúcar invertido para o processo de carbonatação na garrafa (primming);
- Aguardar no mínimo 10 dias para que ocorra a refermentação na garrafa (em temperatura ambiente).