Homebrew Beer Recipes | Page 724 | Browse 320,000+ at Brewer's Friend

Author:

Laegrim

Boil Size: 4.7 Gallons

Boil Time: N/A

Boil Gravity: 1.051

Efficiency: 90

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 95 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/22/2020 9:15 PM

Notes: Trying to turn out a very quick cider:

- Rehydrate one packet of Lallemand Voss in GoFerm PE as per instructions
- Pitch into ~4.6 gal of Kirkland brand apple juice @90f. Add 10-11 drops Fermcap S to reduce krausen and hopefully prevent the mess that's pretty much guaranteed to happen given the inadequate headspace I'm providing - even given I'm starting with a blowoff tube. Ramp temperature up to 96f over the next few hours.
- Just after lag phase has ended mix 7.5g Fermaid O into some apple juice until thoroughly dissolved, and add with enough juice to top up to 4.7 gal total.
- Just before the 1.3 sugar break (1.040-1.034) mix 7.5g Fermaid O into some apple juice until thoroughly dissolved, and add with enough juice to top up to 4.8 gal total.
- After ~24 hours at FG, start cold crashing.
- Rack to serving keg after 24-48 hours at cold crash temperatures, and start force carbing.
- Taste and stabilize and backsweeten or add flavoring if necessary. I have a variety of tinctures I might add to make this more interesting, depending on how things turn out.
- Drink Young, hopefully within a week or so.

Nutrient schedule is roughly cribbed from https://www.meadmakr.com/batch-buildr/, using the Fermaid O only TONSA 2.0 schedule, with high nitrogen requirements and taking into account that the Voss Kviek is (hopefully) going to blitz through the must.

Author:

keydet52

Boil Size: 5.5 Gallons

Boil Time: 90

Boil Gravity: 1.083

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 53 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/22/2015 12:06 AM

Notes: Hi Mike
Here is a different version using Brewers friend for the Baltic Porter. I tried to capture/copy the five gallon batch in Classic styles. It matches. I didn't expand to 10 gallons.
Jim

Author:

JohnnyLevasseur

Boil Size: 5.2 Gallons

Boil Time: 15

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: 1.47

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/8/2020 3:01 AM

Notes:

January 11, 2020 - 5pm

Diced 2# ginger and blended then put into muslin bag. Zested 5 limes and extracted juice and put in 2 0z vodka.

Pre boiled 3 gallons in robobrew and 4 gallons in sparge water heater.

Added crushed campden tablet in boiled water

Turn off heat and dumped 5 tsp yeast nutrient and sugars, Stirred and then added lime mixture.

Let steep for 30 min while sanitizing fast fermenter.

Topped of wort to get to 5.5 gallons from storage heater.

Chilled wort to 77 degrees then transferred to fermenter.

Oxygenated manually for 80 seconds.

Pitched 2 pack S-04

Dropped in blue Tilt.

OG 1.055

Jan 18, 2020 - Added 4.6 oz diced crystallized ginger in 2 cups boiling water then transferred to fast fermenter. SG 1.0

Jan 27, 2020 - SG 1.001 - dumped trub ball.

Jan 28, 2020 - Transfered to fermonster, purged with c02 and began cold crashing to 36 degrees

Jan 29, 2020 - 1pm - Added Gelatin

Feb 1, 2020 4 pm - FG 1.001 - 7.08% ABV
Added 1 cup dextrose to 2 cups boiled/cooled water and drop in fermonster. Stored lightly and transfered to keg, purged with Co2. Set to 30 PSI for 2 days and should be ready.

Feb 15, 2020 - 1130 am - Made a reduction with 2 oz diced crystallized ginger and 1/2 cup dextrose, cooled, filtered through cheese clothe then dumped into keg.

Looking insanely clear.

Author:

Hawkbox

Boil Size: 30.6 Litres

Boil Time: 120

Boil Gravity: 1.051

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/8/2020 12:55 AM

Notes: Clone attempt of this. https://kettlehouse.com/beers/cold-smoke/

Author:

BrewingBaar

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 73

Mash Thickness: 1.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: corn sugar

Priming Amount: 5oz

Creation Date: 8/3/2015 6:14 PM

Notes: Very complex hops schedule.
Warrior as the primary bittering hop
Cascade
Chinook and
Simcoe as the flavor and aroma hops
I think this has the potential to be a great IPA, especially with the dry hopping with three different hops. The aroma should be intense and the flavor should have delicious citrus and pine.
The addition of simcoe, cascade, and chinook resulted in a very pronounced tangerine flavor in the young IPA. The beer is very well balanced, exhibiting pine only in the aroma, not so much in the flavor.

Author:

Speedwell

Boil Size: 6.67 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/7/2016 11:26 AM

Notes:

Author:

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 70

Mash Thickness: 1.25

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: 9/18/2017 11:08 PM

Notes:

Author:

Richard F Shoff Jr

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.062

Efficiency: 65

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/8/2017 12:47 PM

Notes: Caramelize 4 cups of wort prior to boil

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:

Boil Size: 30.5 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/21/2016 5:32 PM

Notes:

Author:

Tassie Pete

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 85

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 10 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/9/2021 11:24 AM

Notes:

Author:

Ericm53

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 13

Efficiency: 79

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/19/2018 11:47 AM

Notes:

Author:

BHolthe

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/25/2017 3:17 PM

Notes:

Author:

Haasthecynic

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 30

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/7/2013 5:18 PM

Notes:

Author:

TonyZ

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.041

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: 1/28/2016 2:50 AM

Notes:

Author:

TheBuddster

Boil Size: 22.7 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/22/2015 1:37 AM

Notes:

Author:

gmull70

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/9/2015 7:09 PM

Notes: Yeast is a strain of Conan/chico mix. Half and half.

Author:

Boil Size: 5 Litres

Boil Time: 60

Boil Gravity: 1.081

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 28 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/2/2015 3:08 AM

Notes:

Author:

Mark

Boil Size: 11.5 Gallons

Boil Time: 60

Boil Gravity: 1.076

Efficiency: 70

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/2/2014 12:47 AM

Notes: Hops were fresh, whole leaf and picked in 2014, three days of drying, used within two weeks of picking, Columbus, Summit and Chinook
Infused with Coconut and Chocolate prior to keg

Author:

enewcomb

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 40

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: Priming Sugar

Priming Amount: 5 oz. in H2O (1 cup) and Beer (1 cup)

Creation Date: 5/5/2014 1:09 AM

Notes: 1. Activate 2 PACKETS of liquid yeast, 3 hours in advance of pitching (right before cleaning and sanitizing).

2. Sanitize all equipment.

3. Heat (3 gal) Spring Water to 160 degrees; add grain bag and steep for 30 min. Keep temp between 152-160 degrees while it steeps.Do not agitate grain bag.

4. After 30 min, remove and put bag in spider. Sparge with 2 quarts of 155-160 degree Spring Water until water is gone.

5. Dissolve DME (OFF stove) and stir in until fully integrated. Put back onto heat and take a pre-boil gravity reading. Then, bring to and keep at a boil for 60 min.

6. Keep a close watch on the boil, in case of in case of a boil-over. Add hop installments throughout the 60 min boil, as scheduled.

7. Add gypsum at 45 min and Irish moss at 15 min.

8. Move the uncovered kettle to the sink and cool in ice bath. Be careful not to let ANYTHING get into the wort.

9. Once below 100 degrees, add to bottling bucket; then add cold water until 5.5 gallons total. Stir vigorously and into whirlpool.

10. Take OG reading.

11. Pitch liquid yeast when at 80 degrees or below. Seal and move fermentor to cool/dark location. Equip with blow off valve.

12. Ferment at 64-70 degrees for 3-5 days or till complete. Take FG reading.

13. Once fermentation is believed to be complete, take a second FG reading to be sure. If fermentation has finished, transfer to the secondary for another 3-5 days.

14. In the middle of transferring with the siphon, add gelatin that has been: a) dissolved in 170 degree water and b) then cooled to room temperature.

15. After 3-5 days in the secondary (one day before bottling), move the secondary to the bottling location so that trub has settled.

16. On bottling day, take a third FG reading to obtain official ABV. Clean and sanitize all bottling equipment.

17. Prepare the priming solution by boiling 3/4 cup sugar and 1 cup of water and 1 cup of the beer for ~5 min. Allow it to cool down to room temperature before adding into beer. Then, transfer beer from secondary to bottling bucket and, in doing so, add the priming liquid.

18. Bottle and store in cool/dark location for 2 days. Then begin refrigeration for additional priming and aging; 2-4 weeks minimum.