Homebrew Beer Recipes | Page 833 | Browse 315,000+ at Brewer's Friend

Author:

Boil Size: 1.3 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 77

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 71 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/25/2016 1:21 AM

Notes: Dry hopped in 2 sessions with about .3 oz of total hops for the 2nd session (equal simcoe centennial columbus)

not sure for first dry hopping, maybe all three kinds in similar quanities?

Author:

Dy

Boil Size: 6.02 Gallons

Boil Time: 30

Boil Gravity: 1.065

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 16.47 psi

Creation Date: 3/11/2021 6:27 PM

Notes: TOTAL WATER NEEDED
7.58 Gallons

STRIKE WATER TEMP
159 Fahrenheit

TOTAL MASH VOLUME
8.64 Gallons

PREBOIL WORT
6.25 Gallons

POSTBOIL WORT
5.50 Gallons

INTO FERMENTER
5.25 Gallons

Apocalyptic Sour adjusted to a smoothie sour.

This recipe can be adjusted for just about any puree for different fruit flavors.

Heat water to strike temperature and add grains. Steep for 60 minutes @ 152.

After 60 minutes, remove the grain bag and let it drain or set it in a bucket with a strainer and add the resulting liquid to the kettle.

Raise temperature to 170 gradually and hold for 10 minutes or so.

Bring wort to a boil, add lactose and hops, and boil for 30 minutes.

Ferment as normal. After active fermenation is complete, add 10 pounds of desired fruit* to FV.

*If you're using fresh fruit, prepare fruit my smashing and pasteurizing @ 170F for 10 minutes. This step is unnecessary if you're using puree or frozen fruit*

Sample beer every few days to check fruit flavor. Keg once desired flavor has been reached.

Edits:
(20210511)
Adjusting acidulated malt to .5lb from .25lb
Added flaked oats 1lb
Increase Carapils to 1lb from .75lb

Author:

40 Pint Brewing

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/7/2018 5:03 PM

Notes: Add 10ml Lactic Acid to mash, and sparge water to drop PH to 4.5
Boil for 15 minutes then cool to 95c.
Kettle Sour with Lactobacillus at 95c for 48 hours, or until PH has dropped to 3.5.
After PH has reached 3.5, complete 60 minute boil with scheduled hop additions.
Add honey at 10 minutes. Chill to 20c
At 10 days, transfer to secondary over 2LBs of peaches.
Day 18, crash and transfer to keg.
Over first three days, add 14g of wine soaked French oak chips to keg.
Remove oak chips, and Carb to 3.2 volumes of CO at day 21

Author:

ChrisMunichBrewer

Boil Size: 46 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 87

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/23/2017 2:41 AM

Notes:

Author:

Trekker23

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/31/2017 7:32 PM

Notes:

Author:

JohnnyAH

Boil Size: 54 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 79

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/3/2017 2:38 PM

Notes: Mash start 13.30 at 67C

Boil start 15.50

Author:

wbg126

Boil Size: 2.75 Gallons

Boil Time: 30

Boil Gravity: 1.101

Efficiency: 10

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 69 ° F

Priming Method: Corn Sugar

Priming Amount: 4oz

Creation Date: 3/30/2017 10:47 PM

Notes: Juiced a blood orange and used zest in a 4 oz cup of vodka for a week. Added to secondary
Hit 1.055 OG
had boil over at 8 mins, added .6 oz lemon drop at 5min

Notes:
Not much "orange" flavor. Very very smooth bitterness

Author:

run dan run

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/31/2017 7:08 PM

Notes:

Author:

Amapola Ales

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 72

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: 11/26/2016 1:12 AM

Notes:

Author:

mytdil6

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.05

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 11:01 AM

Notes:

Author:

LaOnda70

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.115

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/14/2014 4:01 PM

Notes:

Author:

Saunders Brewery

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.11

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/29/2016 11:55 AM

Notes:

Author:

Steinar Haug

Boil Size: 35 Litres

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/25/2016 9:30 PM

Notes: Bryggselv:
-------------------------
1.9 kg Maris otter / 3.75L
1.9 kg Red X / 12L
-------------------------
1.0 kg Munich lys / 6L
-------------------------
660 g Caraamber / 26L
550 g Melanoidin / 25L
120 g Biscuit malt / 19L
-------------------------
550 g Carared / 20L
160 g Crystal 45 / 45L

Author:

Miller Time 73

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 83

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: 1/30/2016 2:55 PM

Notes:

Author:

Reeder

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 72

Mash Thickness: 1.25

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: 12/24/2015 11:04 PM

Notes: Mash Schedule

Strike grains with 3.06 gal of water at 161.4 °F.
Mash at 150 °F for 60 min.
Vorlauf and lauter 1.74 gal in your first runnings.
Add 2.26 gal of sparge water at 168 °F.
Vorlauf and lauter 2.26 gal in your second runnings.
Your combined runnings should be 4 gal

Author:

nj viking

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/1/2015 12:05 PM

Notes:

Author:

abrycepeck

Boil Size: 11.6 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 65

Mash Thickness: 1.4

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: 4/30/2015 11:09 PM

Notes: Pre Boil Gravity should be about 1.047.

Boil for 60 min (no lid)

Whirlpool and allow to settle for 15 min.

Chill to 64 Degrees.

Collect Wort.

Aerate for 45 seconds using O2.

Ferment for 7 Days. Final Gravity should read about 1.012.

Dry Hop for 7 More Days.

Crash Cool for a few Days and then Rack into Kegs.

Author:

MFer Brewery

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/10/2015 5:52 PM

Notes: The Process:

- Go to the hills and collect a backpack full of juniper branches

- Boil the majority of the branches with some berries in cheese cloth in your mash liquor... 15-30 minutes is sufficient (VERY IMPORTANT)

- Dough-in with the juniper liquor, mash 60min @ 154* F

- Take a couple extra branches and push them down onto the manifold so you lauter through fresh branches as tradition dictates

- Sparge with juniper liquor

- Follow 60 min boil schedule

Author:

pintzka

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 76

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/3/2014 6:57 PM

Notes: Varm 29 liter til 68.5 grader. Tilsett malt, skal synke til 65.5 grader. Kjøl ned vørter til 8 grader før gjæret tilsettes, temperatur heves sakte i løpet av første døgn til 10 grader. Holdes der i 3 uker.