Homebrew Beer Recipes | Page 87 | Browse 315,000+ at Brewer's Friend

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/26/2015 2:24 PM

Notes:

Author:

HankSuit

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.024

Efficiency: 75

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: 3/13/2017 12:13 PM

Notes:

Author:

BAbrewing

Boil Size: 7.4 Gallons

Boil Time: 30

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19.4 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/5/2022 8:37 PM

Notes:

Author:

Catnip Brew

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: 2.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/11/2017 12:49 PM

Notes: http://www.unrestrictedbrewing.com/wp-content/uploads/2016/10/la-trappe-quadrupel-all-grain-recipe.pdf

Author:

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/20/2018 2:30 AM

Notes: Salt added to tasted. Once priming sugar (caramel) added, 500ml of beer taken and salted added 0.5g at a time.
Possible yeast infection from stirring with an unsanitised spoon (DAMN YOU NOAH)

Author:

m.mihai

Boil Size: 700 Litres

Boil Time: 180

Boil Gravity: 1.075

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/12/2017 8:05 PM

Notes:

Author:

Jodi

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 5/27/2012 12:53 PM

Notes:

Author:

Black Hops

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 20.6

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/3/2020 10:08 PM

Notes:

Author:

matt371

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.084

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: 12/3/2016 7:46 PM

Notes:

Author:

Umoyk

Boil Size: 17 Litres

Boil Time: 120

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: Honey

Priming Amount: 150.3 g

Creation Date: 3/6/2013 12:44 PM

Notes: The unpasteurised honey is added after 2 days of primary fermentation.

Author:

Chino Brews

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 66

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Sucrose

Priming Amount: N/A

Creation Date: 11/14/2013 1:53 AM

Notes: This is a modified clone of the historic New Albion Ale, starting with the recipe printed in Brew Your Own, Jan/Feb 2013, and adjusting it per former owner Jack McAuliffe's recollection, and per Don Barkley's comments.

Targets: OG = 1.055; FG = 1.011; IBU = 30; SRM = 4; ABV = 5.7%

Barkley is a former New Albion brewer who still has McAuliffe's original recipe notebook. Barkley re-brewed the beer in 2009. WLP076 yeast is the original yeast for New Albion, which is still used by Mendocino Brewing Co., and is contained in tiny amounts in Red Tail Ale (can be harvested if you have several bottles). It is not available in 2015, and you can substitute WLP013 (London Ale), Wyeast 1028 (London Ale), or Danstar Nottingham

The original malt was an earthy Bauer & Schweitzer Pale Malt, provided by Anchor Brewing. Barkley suggests 50 % Great Western 2-row and 50% Gambrinus Pale Ale.

Hops started as Bullion hops, then switched to Northern Brewer, then finally wound as Cluster for bittering and Cascade for flavor and aroma by 1977, per Barkley.

Author:

NeiloGD

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.108

Efficiency: 70

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: 9/25/2013 12:27 AM

Notes:

Author:

tfleming09

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Dextrose

Priming Amount: 3.5 oz

Creation Date: 7/17/2012 12:10 AM

Notes: 2L starter

Author:

Todd Penner

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 2/28/2011 3:15 PM

Notes: Since there is no where to add steeped grains, I added them to the adjuncts column. Steep at 150F for 20 minutes.
I used filtered tap water.
Very slow fermentation.
I steamed my oak chips in a vegetable steamer, put them in a grain bag with 4 glass marbles and sunk them to the bottom of my secondary. After oak chips have been in secondary fermenter 1 week, taste every second day to find the taste you like, then bottle. Oak chips may be soaked/steamed in whiskey also.
Bottle condition AT LEAST 3 weeks. Best after 6 weeks.

Author:

Dafydd

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/13/2016 12:13 PM

Notes:

Author:

Dafydd

Boil Size: 33 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/19/2016 11:35 AM

Notes:

Author:

Genus Brewing

Boil Size: 7.4 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 1.5

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: 6/17/2020 10:56 PM

Notes:

Author:

bradcarlsen

Boil Size: 5.5 Gallons

Boil Time: N/A

Boil Gravity: 1.044

Efficiency: 68

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: 11/21/2016 9:16 PM

Notes: Swanson L. Plantarum (4) for kettle sour, 24 hours.

1 lb Cascade Blood Orange Beer Candi Syrup added to primary fermentation just after high krausen.

Did not treat RO water and had low efficiency. Did 4.5 gal instead of 5.5 to compensate and hit expected OG.

Adjusted spices to 0.66 oz coriander and 0.32 oz sea salt.

Author:

Papini

Boil Size: 28.83 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 12 ° C

Priming Method: co2

Priming Amount: 1.02 bar

Creation Date: 2/2/2016 2:15 PM

Notes: Relação BU/GU - 0,66

Adição dos sais e da enzima ultraflo max nos 34 litros de água.
Perfil da água objetivo para o estilo Schwarzbier:
Cálcio - 50-75 mg/l
Magnésio - 0-30 mg/l
Sódio - <100 mg/l
Cloreto - 50-150 mg/l
Sulfato - 0-50 mg/l
Alcalinidade Total - 80-120 ppm - Esperado 86
Alcalinidade Residual - 40-80 ppm - Esperado 16
PH 5,31 - Esperado

Relação sulfato/cloreto - 0,6 - Maltado

Nutriente para levedura Yestamina bio4 - 1 capsula nos 15 minutos finais da fervura.

Bater no liquidificador as 500g ameixas com 1 litro no mosto da fervura até obter uma calda sem pedaços e adicionar nos 5 minutos finais da fervura.

2 pacotes de Mangrove Jack M76
Starter com 2,0L e 200g DME
Esperado:1.65M cells / mL / °P

Fermentação :
12°C por 14 dias ou até atingir FG1020 (3/4 da fermentação total).
15°C por 1 dia
18°C por 2 dias ou até estabilidade da FG.

Maturação:
14°C por 1 dia
10°C por 1 dia
6°C por 1 dia
0°C por 10 dias

Não utilizei o liquidificado na ultima brassagem, somente amassados com um garfo e apesar dos problemas para escoar o mosto o resultado foi ótimo. Indicando que as ameixas influenciam pouco no aroma e sabor da cerveja.

A Cerveja ficou leve, muito fácil de beber leve maltado com aroma e sabor suave de frutas passas. Perfeito.

Amargor equilibrado.