Homebrew Beer Recipes | Page 750 | Browse 320,000+ at Brewer's Friend

Author:

cowace2

Boil Size: 5.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/19/2012 3:34 AM

Notes: 2L starter required

Primary Fermentation: 10 Days @ 68-70f

Secondary Fermentation: 45 Days @ 68f, 14 days @ 36f

Bottle condition, cellar forever

Author:

JamesS

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Orange blossom honey

Priming Amount: 2.3 oz

Creation Date: 9/1/2014 1:45 AM

Notes: Primary fermentation for 2 days at 72F. 10 days at 68F. 2 days at 72F then check SG. If acceptable, rack to 2ndary.
Leave in 2ndary for 10 days at 68F. Drop temp to 55F for 2 days. Bottle/Keg.
Subtle citrus notes accentuated by the hops - extremely smooth yet a sneaky, potent brew.

This was a batch that I split into two parts to experiment with.

Author:

ebowleper

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 71

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 100 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/16/2015 5:11 PM

Notes: 1) Add 8 quarts of 165 degree water to start mashing the whole grains (German, 2-row, wheat, and American) in a steeping pot as free grains, not in a bag. Should make ~2.5 gallons of mash, maybe a little less.

2) Steep for 60 minutes (or more). Raise temp to 170 for 10 minutes to finish the mash.

4) Cool to 115. Add a reserved handful of grains, and a couple of raw cherries. (To add bacteria.)

5) Ferment for ~3 days, keeping as close to 100 - 115 degrees as possible.

6) Strain grains out into muslin bag, into the boiler. Sparge with 4 quarts hot water. Add hops, malt extract, honey, boil for 60 mins.

7) Strain out the hops, and pour the wort into the primary fermenter. Ferment 5-7 days.

8) Washed and lean the cherries. Mash them up, and add to the 2ndary fermenter. Rack the beer onto the cherries.

9) Let ferment another 2-3 weeks. Strain any floating fruit bits off the top. Rack into a bottling bucket, and bottle.

10) After conditioning for ~2 weeks, it might be good to store in the fridge for a couple of additional weeks.

Author:

RouletteRun

Boil Size: 16 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 82

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: 9.02 psi

Creation Date: 6/25/2022 7:37 AM

Notes: This recipe is loosely based on a kettle sour with the addition of some light caramel malt to add residual sweetness. This was in place of the original recipe using ketchup and tomato puree at kegging. The recipe writer says the purpose of the ketchup is to soften the tartness with the ketchup's sugar content.

Note two tomato additions, the 6.6# is tomato sauce, the 138 oz. is fluid ounces of tomato juice. The sugar addition is to account for the sugars in the sauce and juice.

I will adjust the tartness of the finished beer using lactic acid to achieve the desired tartness.

Additional smoke flavor can be added with liquid smoke on finish if desired.

Author:

Solli

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: N/A

Efficiency: 75

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: 6/14/2012 4:13 PM

Notes: malt i på 37 grader

Author:

Tim Bulin

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 72

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: 3/8/2022 3:44 AM

Notes: Converted to homebrew scale from original 21.5hl recipe posted by Pravda Brewery for "Brew for Ukraine"

Step mash.

Rice hulls NOT in original version.

Author:

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 63.5

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 62 ° F

Priming Method: dme

Priming Amount: 7.7 oz

Creation Date: 2/1/2020 8:42 AM

Notes: 2020 Wort Share Beer 14 Plato, 99% 2 row, 1% acidulated malt
2/1/2020
Brew time finished after pitching at 8 pm.
80F at 1.072 = 1.074 g/ml
Did not use mash tun, on stove top.
Accessory grains: 5.8 gallons
9 hours later bubbling.

Air-lock stopped day 4. Opened took gravity on the 6th found it to be 1.014 g/ml. Took sample and tasted, definitely ginger very sweet still. Added 2 tablespoons of yeast energizer. Placed in slightly warmer place.
Bubbles started again 20 minutes later probably from the agitation

2/13/2020
Checked gravity, clarity and color, and a taste test.
SG 1.012, cloudy straw, Cream-ale ish plus egg from gasses from fermentation over all ginger.
Transferred into secondary.

2/15/2020
Took gravity no change 1.012 g/ml
Ginger flavor slightly more warm and with a slight ginger ale burn.
Added 2.75 oz of shaved ginger in a sanitized grain bag and canning jar for weight to keep the ginger in full contact with the beer.

2/21/20
Checked Gravity found it had dropped to 1.010 and cleared substantially. Slightly disappointed with the ginger taste and mouth feel. No where near the ginger that I had expected considering adding more ginger later today. ABV now hovering 8.8%. I am expecting no color change, but maybe another point lower in a week or two.

3/1/2020
Checked gravity found it has stayed at 1.010 and has stayed clear. The ginger taste is mild but good rounded flavor. Calculated abv 8.84% Bottling and subsequent carbonation fermentation will more than likely yield a FG at time of pour of 1.008 g/ml or 9%. I will leave beer in secondary until bottling later this week.

3/8/202
Bottled w 5.4 oz Light Malt Extract
Taste more ginger than I expected, decent finish, not sweet, light mouth feel. Did something new to estimate increase in abv in the bottle after bottle conditioning. I took pre sugar and post sugar readings.

Pre Sugar = 1.010
Post Sugar = 1.102

This would equal 0.26 % ABV increase if all the sugar that is convertible converts to alcohol 9.08% in the bottle.

Bottled:
11.5 1
12 oz 55
22oz 1

Author:

pcward

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/3/2019 8:32 PM

Notes:

Author:

Catnip Brew

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: CO2

Priming Amount: N/A

Creation Date: 11/19/2016 1:03 PM

Notes: - Whirlpool ved å kjøle ned til 80 grader, tilsette humle og la stå i 30 minutter før du fortsetter nedkjølingen.
- Vannjustering er vesentlig for denne stilen. Mengden som er oppgitt i oppskriften er et generelt estimat til norsk vann. Bruk en kalkulator for å beregne det nøyaktig.
- Kjøle ned til 19 grader før du tapper til gjæringskar. Bruk en sil for å unngå å få med for mye humlegrums.
- La ølet gjære i 4 dager på 19°C og 10 dager på 22°C.

Min vannjustering:
Mesk:
- calsium cloride: 11 g
- epsom salt: 6 g
- laktose/melkesyre: 5

Skyllevann:
- calsium cloride: 2,5 g
- epsom salt: 1,4 g

Author:

mytdil6

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 60

Mash Thickness: 1.5

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: 8/27/2016 10:38 AM

Notes:

Author:

bevotx

Boil Size: 1.55 Gallons

Boil Time: 60

Boil Gravity: 16.1

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/29/2016 1:53 AM

Notes:

Author:

Ozarks Mountain Brewery

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/21/2016 8:21 PM

Notes:

Author:

ryeguy88

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/31/2016 4:23 PM

Notes:

Author:

pointofview

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 65

Mash Thickness: 1.5

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: 11/29/2015 12:06 PM

Notes:

Author:

hmsfrog

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

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: 9/13/2015 8:20 PM

Notes:

Author:

SundbØL

Boil Size: 31 Litres

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/3/2015 9:11 AM

Notes:

Author:

david_ieong@comcast.net

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 2.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: Dextrose

Priming Amount: N/A

Creation Date: 3/24/2015 1:36 PM

Notes: BATCH #1: Brewed on 3/30/15
Bottled on
For Boston Worts single-hop IPA experiment

Actual mash temp 150F
60 minute hop addition is actually 30ml hop extract to make 60 IBU, not hops - added at 90 min by mistake!
Yeast rehydrated prior to pitch

PBG: 1.050
OG: 1.060
FG: 1.016 (Taken on day 6)
ABV: 5.78%

Used pure O2 for the first time, 60 seconds
Fermented @67F for 48 hrs, began rise over 4 days to 69F upon noticing slow-down
Dropped back to 67F on 4/5/15
Dry-hopped in primary, no bag, on 5/11
Bottled on 5/16, carbed to 2.5 volumes

Award: 2nd place in IPA category, 2015 Ocean State Homebrew Competition. http://oshc.brewcomp.com

BATCH #2 (5/25/15):

PBG: 1.044
OG: 1.053
FG:

U.S. 2-row swapped for 1.85 UK 2-row, 1.85 GP, 1.85 MO. Using new stove. Overshot mash temps a little (152F, 173F). Lower heat when closing on targets next time, slide kettle over.
Gravities also off; reduce boil-off rate to .6 and use pour-sparge again

Fermentation:
5/25 - Conan yeast (generation 5) from Enlightenment (1.5L starter) pitched at 12:30 PM, rise from 65F starting to 68F stable, airlock activity by late evening
5/26 - AM vigorous airlock activity, 68F
5/27 - AM activity slowing, raised to 68.5F AM, 69F late PM
5/28 - AM raised to 69.5, gravity @ 1.013; late PM to 70, airlock almost still
5/29 - 10:30 AM dry-hopped with 1 oz Equinox, no bag

Author:

jbackman

Boil Size: 346.5 Gallons

Boil Time: 90

Boil Gravity: 12.3

Efficiency: 85

Mash Thickness: 2

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/26/2015 9:41 PM

Notes:

Author:

Beermonkeyman

Boil Size: 690 Litres

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/16/2015 12:11 PM

Notes:

Author:

zgoda

Boil Size: 27 Litres

Boil Time: 75

Boil Gravity: 8.7

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/13/2013 7:20 AM

Notes: