Homebrew Beer Recipes | Page 788 | Browse 325,000+ at Brewer's Friend

Author:

SpencerG11

Boil Size: 7.75 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 55

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/27/2015 1:05 AM

Notes:

Author:

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 1.5

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: 6/4/2015 5:06 PM

Notes:

Author:

fKempf

Boil Size: 70 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 2.7

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: 8/5/2015 4:02 PM

Notes:

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 1.25

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: 8/19/2015 3:05 PM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/7/2015 4:38 PM

Notes:

Author:

Kjeller 5

Boil Size: 24 Litres

Boil Time: 90

Boil Gravity: 1.086

Efficiency: 64

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/21/2015 11:01 AM

Notes: Kjøl ned vørteren til 17 grader før pitching av gjær.

I såpass sterke øl er det veldig viktig at man sørger for at vørteren får nok oksygen. Hvis du ikke har ren oksygen tilgjengelig anbefales det at du rister karet godt i minst 10 minutter, og så 10 minutter til etter 12 timer. En stor mengde gjær bør pitches, men man bør ikke overdrive. To poser skal være bra til 20 liter. Husk rehydrering!

Dette er en såpass sterk øl at man bør tillate den kjølig lagring i minst ett år.

Author:

Pulga

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: Primmig

Priming Amount: 7g/L

Creation Date: 7/28/2016 7:26 PM

Notes:

Author:

Samwhois75

Boil Size: 47 Gallons

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 75

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: 10/6/2016 7:27 PM

Notes: Ferment at 60 degrees
200grams S-189
80grams US05

Age on 40 ounces of Cocoa Nibs and 40lbs. of dark cherries.

Author:

Bklyn

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/5/2016 3:36 PM

Notes: Recipe Type: All Grain
Yeast: S-05
Yeast Starter: No
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 5
Original Gravity: 1.052
Final Gravity: 1.012
IBU: 5
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 2 weeks @ 65
Secondary Fermentation (# of Days & Temp): N/A
Tasting Notes: A slightly sweet take on a clean american wheat. Slightly like a Guava/Mango Quaffer

Decided to brew a wheat for spring and to play with mosaic, but it did not last that long.
Hard to describe, but tastes like a sweeter passion fruit/guava american hefeweizen that has been a hit with everyone that has tried it. Defiantly more of a hop forward beer (but not bitter hoppy), the wheat comes through but just hints at it.
Took it to a brew share a few weeks ago, the brew shop owners wife that doesn't drink malted beverages (cider lover) tried some and had me brew them a 5 gallon batch. So it has it's appeals!

4lb - Great western 2-row
4lb - Great western wheat malt
1lb - Gambrinus honey malt
-----
Mash : 152* 60 Minutes
-----
.25oz Mosaic @ FWH (60 minute boil)
.75oz Mosaic @15
1oz Mosaic @0 (steep for 10 minutes to let everything settle)
-----
Ferment with S-05 @65* for 2 weeks
Kegged and hit it with 10PSI for another week and started enjoying it. Gets better with time, but it's highly drinkable very quickly.

First time posting a recipe. Apologies if i forgot something.
:EDIT: IBU says 5, which isn't true, that is the SRM, the IBU is 25

Author:

plohm12

Boil Size: 3.51 Gallons

Boil Time: 45

Boil Gravity: 1.04

Efficiency: 68

Mash Thickness: 2.09

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: 6.84 psi

Creation Date: 6/30/2022 7:58 PM

Notes: I'm sourcing raspberries from the farmers market. I spoke to a vendor while designing this recipe to confirm that I could purchase fruit that was picked the same day I pitch it in secondary.

Ferment in a plastic bucket. After initial fermentation has died down, crush berries using a sanitized potato masher and bowl, pasteurize by heating to 150-180F for 15min, cool & stir in pectic enzyme, wrap solids in cheese cloth, then pitch into same fermenter.

I'm aiming for a light, malty ale that complements the raspberries. To that end, I decided to brew a gose base for the wheat and pH. I chose Omega Sundew yeast because it offers red fruit esters without the spicy phenols found with other traditional wheat ale yeasts.

Rather than mess with microbial cultures, I'm attempting to achieve a lower pH only with acidulated malt and acid from the raspberries. I want the final beer to have a pH around 4.0, not sour by any means, but a good amount of tartness. After the raspberries finish fermenting, if the pH is too high or the acid isn't perceptible, I'll add additional malic acid when racking off the fruit.

## Version 1
### Fermentables
- 1.75lb Weyermann - Pilsner malt
- 1.75lb Weyermann - Pale Wheat malt
- 0.50lb Weyermann - Acidulated malt
- 4oz Rice hulls (added to second half of mash)
- 1.50lb Raspberries (added to secondary)

### Hop Schedule
- Mash 60min - 0.5oz Tettnanger 3.9AA
- Boil 45min - 5g Tettnanger 3.9AA

### Mash/boil schedule
- Single infusion of 3gal, hold @ 153F for 60min
- Fly sparge with 1.3gal boiling water to target 3.5gal preboil
- Boil 45min to target 2.75gal

## Sources
- Hose Your Nose Gose, Randy Mosher, Radical Brewing, p. 148
- Raspberry Gose, Mick Spencer, Brew Your Own, https://byo.com/recipe/raspberry-gose/
- Randy Mosher, Radical Brewing, Tips on brewing gose, brewing with wheat, and brewing raspberry beers
- John Palmer, How to Brew, Tips on brewing with raspberries, brewing with acidulated malt, adjusting pH for tart/sour ales
- How to Add Fruit to Beer, Homebrewers Association, https://www.homebrewersassociation.org/how-to-brew/how-to-add-fruit-to-beer/

Author:

Stvervaag

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 3

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: 12/1/2021 4:49 PM

Notes:

Author:

cpar38

Boil Size: 6.4 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 63

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/28/2021 4:53 PM

Notes:

Author:

Kingcur

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 60

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: Forced

Priming Amount: N/A

Creation Date: 5/6/2018 6:24 AM

Notes:

Author:

Midtbrygg

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 3.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/22/2017 6:15 AM

Notes:

Author:

WI-Brew

Boil Size: 5.5 Gallons

Boil Time: 75

Boil Gravity: 1.04

Efficiency: 88

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/30/2016 3:55 PM

Notes: Almost opaque, dark brown when held up to the light.
Smells like chocolate, cold-brewed coffee, and dark bread crust. Not roasty.
Tastes malty, mostly dry, and cocoa-y. Slight hop spiciness.
http://imgur.com/a/MgxTf

Finished a little high, but it's probably mostly dextrins from the decoction. Just slightly off dry.

I like this better than Köstritzer, but not as much as Krombacher Dark.

Author:

Genus Brewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

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: 12/17/2016 11:49 PM

Notes:

Author:

Kost-ØL

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 60

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: 1/29/2013 10:34 AM

Notes:

Author:

Steve Buck

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: Keg

Priming Amount: 9.2 PSI @ 36F

Creation Date: 10/5/2015 1:44 PM

Notes:

Author:

Mikeystew

Boil Size: 17.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/19/2014 10:31 PM

Notes:

Author:

social_misfit

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/22/2013 1:17 PM

Notes: very nice refreshing Ale I was not sure about Liberty as a single hop, but I like it and would brew this again

I used Briess 2 row for the malt I did one with a German Pale Malt with I liked a little better

I like this with the 05 but the one I did with Nottingham was good also very clean at the 64 - 66 degrees

I called it a Blonde Ale just because that is the numbers I went for with the IBUs, BU/GU ratio

work out nicely