Homebrew Beer Recipes | Page 756 | Browse 325,000+ at Brewer's Friend

Author:

Ben Golding

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.092

Efficiency: 35

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: 12/17/2016 5:29 AM

Notes:

Author:

Brady Smith

Boil Size: 6 Gallons

Boil Time: 15

Boil Gravity: 11.3

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/21/2020 1:10 PM

Notes: Mashed pilsner and wheat malt for 30 minutes at 150* before adding acidulated malt and lactic acid to the mash. After 75 min total mash, recirc'd as usual, filled kettle w/ 6 gal wort, raised wort to boil, skimmed precipitate, and rested 10 minutes to kill wild yeasts, then chilled to 95. Pitched lacto, purged kettle, sealed up lid w/ saran wrap. Kettle sat in hot 80*+ garage.

After 12 hours, warmed kettle gently a few minutes. After 36 hours, desired sourness was reached. Brought to boil, added salt, corainder and hops, boiled 5 minutes, then flamed-out and rested 10 minutes to kill the lacto yeast. Chilled to 70*. Racked to fermenter, oxygenated and pitched 2 packs US-05. Plan to directly keg after 10 days with bottling sugar and maybe a little yeast slurry.

Won 1st in the 4th Round of an Indiana Competition for German Beers, aka Der Hoosier Braumeister, in which home brewers and commercial brewers compete head to head.

Wonderful beer. Salt/Lemon Zest/Coriander in perfect balance for my taste.

Author:

Barter & Trade

Boil Size: 6.8 Gallons

Boil Time: 75

Boil Gravity: 1.037

Efficiency: 77

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 50 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 2/23/2020 2:41 AM

Notes:

Author:

MeemoNZ

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 72

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/27/2020 12:28 AM

Notes: Yeast not given in recipe.
Water treatment not given in recipe.
Recipes target fg 1015.

Author:

Mr. Mountain

Boil Size: 16 Litres

Boil Time: 90

Boil Gravity: 1.07

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 9 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/27/2019 1:34 PM

Notes:

Author:

GFHomebrew

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.067

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/13/2018 3:59 AM

Notes: This averaged 40 points to score Third in Local Hombrew competition 2019.
Bit low on hops was main fault judges found so need to double up on hop bitterness and aroma. But after a year ageing I'm ok with little hop aroma...

Author:

JuniorTrettel

Boil Size: 26.13 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/24/2017 5:01 PM

Notes:

Author:

run dan run

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1.4

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: 11/12/2017 1:46 AM

Notes: might use ringwood, willamette, or Saax hops instead

Author:

Stefan_kv

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/7/2017 7:16 PM

Notes:

Author:

Bravado

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 60

Mash Thickness: 1.5

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: 3/4/2017 7:17 AM

Notes:

Author:

bricks41

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 63

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: 7/5/2012 5:27 PM

Notes:

Author:

SJB Homebrew

Boil Size: 25.5 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 78

Mash Thickness: 3.5

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: 12/9/2016 9:56 AM

Notes:

Author:

tapmcse

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 35

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: 4/28/2016 9:58 PM

Notes: WYeast #3724 Belgian Saison
or
WYeast #3711 French Saison

Author:

Nörden Bräu

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 70

Mash Thickness: 1.5

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: 12/30/2015 5:39 PM

Notes:

Author:

HankerBräu

Boil Size: 6.65 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 2.3

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: 9/20/2015 3:43 PM

Notes:

Author:

JefitoJeff

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 58

Mash Thickness: 1.5

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: 9/5/2015 5:26 PM

Notes:

Author:

Wazza

Boil Size: 27 Litres

Boil Time: 70

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/13/2015 7:33 PM

Notes:

Author:

Ryan.mitchell767@gmail.com

Boil Size: 3 Gallons

Boil Time: 2

Boil Gravity: 1.272

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: 3/10/2015 7:01 PM

Notes:

Author:

brinocerous

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 60

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: 11/19/2012 2:28 AM

Notes: First... I don't understand why the formula gives these specific gravities... my OG lands at 1.067/68 and FG at 1.008/06.

The Rolled Oats consist of toasted Quaker Oatmeal(laid out in toaster oven until heavily toasted).

Grains are put into bag in a 5 gallon water cooler, covered with about 2.5 gallons of water at 149 degrees. After 30 minutes check water... add and stir enough 185 degree water to bring temp up to 148 for about 30 to 40 minutes. Total mash time of appx 1 hour. Sparge with 185-190 degree water to make about 3.5 gallon wort.

For me this wort has a SG of 1.022 at 60 degrees.

Add DME. After hot break start adding hops.
Boil 1 hour...Add brown sugar and honey during last 15 minutes of boil.

To cool, I set my 30 quart aluminum brewpot into an ice bath. I use a large plastic tote with 4, 10 lb bags of ice and water. With regular stirring of the wort, this usually cools it from around 190 down to 80 degrees within 40 minutes.

I keep 2 gallons of water in the freezer for about 20 minutes. I pour my chilled wort into the fermenter and then add the 2 gallons to make about 5.5 gallons.

Re-hydrate 2 packs of Nottingham dry yeast, pitch and ferment at 65 to 70 degrees for 7 to 10 days.
Rack to secondary for 5-7 days.
Bottle and condition for at least 10-15 days.

Bottle condition with 4 oz. of cane sugar for a minimum of 10 to 15 days. A 60 day conditioning is recommended.
Enjoy!

Now... the reason I call this beer a "specialty beer" is because of the feel and after taste. I believe that because of the low mash temperature and "neutral" flavor of the Nottingham yeast, this beer has a hard time fitting into the stout category... it's just too dry, light and crisp tasting to be a stout or porter. I waited until my 2nd brewing and finishing before publishing this recipe. If anyone wants to give it a try and then offer any advice or criticism I'd love to hear it.