Homebrew Beer Recipes | Page 937 | Browse 320,000+ at Brewer's Friend

Author:

Paintbucket

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/22/2016 12:09 PM

Notes: "I receptet nedan står "NZ-mix" för en blandning i lika delar av humlesorterna nelson sauvin, pacific gem och riwaka.

Humle:
50 g NZ-mix, 60 minuter
50 g NZ-mix, 20 minuter
100 g NZ-mix, 0 minuter
100 g NZ-mix, torrhumling"

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:

kahunapig@outlook.com

Boil Size: 6.75 Gallons

Boil Time: 90

Boil Gravity: 1.072

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.25

Primary Temp: 70 ° F

Priming Method: corn sugar

Priming Amount: 6.5

Creation Date: 12/21/2018 12:32 PM

Notes: [From Candi Syrup, Inc. recipe]
90 minute boil with hops, adjuncts and nutrients as needed. Chill to 64F. Oxygenate slowly through 0.05 micron diffusion
for 90 seconds (we’re after 9-10 ppm O2). Ramp primary from 64F to 76F through 7 days. At 1.013 rack off primary yeast
to secondary and cool to 55F. Hold for 5 days+ until the FG of 1.012 is reached. Dump yeast a second time, lower temp
to 40F and hold for 6 weeks. Bottle using heavy Belgian bottles or Champagne bottles. Prime with 31g/gal Simplicity
Candi Syrup and re-pitch 350ml Westmalle stir-plate. Bottle re-ferment for 14 days at 74F. Cellar for 12 months.

Author:

alexschaub3@gmail.com

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: N/A

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: 10/30/2017 11:30 PM

Notes: Add 2.5 pounds of cherries for every gallon of beer.

Author:

JUAN LOPEZ

Boil Size: 48 Litres

Boil Time: 60

Boil Gravity: 1.092

Efficiency: 90

Mash Thickness: 25

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: 11/30/2016 2:16 AM

Notes: MACERAR A 45 °C POR 15 MINUTOS, SUBIR TEMPERATURA A 68°C POR 45 MINUTOS DEJAR DESCANSO PROTEICO POR 30 MINUTOS, HERVIDO POR 60 MINUTOS, AGREGAR IRISH MOSS A 10 MINUTOS, FERMENTAR POR 1 SEMANA A 19°C, SEGUNDA FERMENTACION POR UNA SEMANA A 19°C.

Author:

Herr Braumeister

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 72

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/7/2016 12:36 AM

Notes: Add sugar at first wort

Ferment up to 80 degrees.

Malt option: replace pale ale with Vienna and Pilsner

Spices option at 15 minutes: 1 oz each of orange peel and ginger root, half teaspoon of coriander

Author:

Brew Lab

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: 1.08

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: 6/6/2015 11:05 PM

Notes:

Author:

Ranch Dog

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/23/2015 5:00 PM

Notes: Dry hopping done in two stages - Citra and Cascade for first three days, then taken out and Chinook and Centennial for next three days.

Author:

wolfie7873

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/19/2015 9:44 PM

Notes: Used 1.5 pounds of Candi Sugar and substituted Abbey Malt for the C-10 due to availability at the LHBS.

At bottling, added 140g table sugar and 2g fresh yeast, conditioned for three months.

Tasting notes:
At bottling: peppery with bubblegum, small hint of clove and nutmeg.

At 3 months, very mild, some lingering sweetness but still very light in body. Highly carbed (as designed) almost to the point of champagne. The bubbles last the entire slow glass.

Due to the high carbonation, bottled in half-champagne bottles procured from Curds and Wine in San Diego, CA.

Author:

ANS92302@YAHOO.COM

Boil Size: 14 Gallons

Boil Time: 75

Boil Gravity: 20.1

Efficiency: 79.5

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/20/2014 5:50 PM

Notes: Oxygenate during knock out @ 70 degrees F. 400ML 1056 slurry from Get Sum. Water back to 14.5 gallons. No mash salts, only gypsum 1 tbsp in kettle. Yeast nutrient sprinkled in kettle @ whirlpool.

FERMENTATION NOTES**Huge Krausen**
Activity 3 hours after pitch, 70-72ºF first 24 hours. Fridge died 24-36hrs 82ºF, 36-48hrs fridge cooled down 68-70ºF, good fermentation for 8 full days.

Pulled yeast and dry hopped day 16. FG 2.9ºP

***FUTURE SUGGESTED MODIFICATIONS****
-More control of fermentation temperature
-Knock out 66-68ºF
-Falconers!!

Author:

IBT

Boil Size: 32 Litres

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 73

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: 5/15/2014 8:22 PM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 60

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/6/2015 7:06 AM

Notes:

Author:

BrendanCommon

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1.5

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: 1/4/2016 11:17 PM

Notes:

Author:

Boil Size: 31 Litres

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 85

Mash Thickness: 3

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: 1/8/2016 10:28 AM

Notes:

Author:

GeirAndre

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 65

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: 4/9/2014 12:27 PM

Notes: Kokstad Mikrobryggeri Wit
Basis i Kvitekrist WIT.

Bryggedato: 10.04.2014
Gjære er forandret fra WLP 400 til WLP 530 grunnet tilgang.

Benytter tørket pomeransskall i denne oppskriften og ikke appelsinskall som tidligere.

Byttet humle fra Cascade til Amarillo.

OG: 1.05

Tappet 25.04.14
tilsatt 150g sukker
FG: 1.007

Meget god.
Ble ferdig karbonert på 10 dager.
Kan drikkes fra ferdig karbonert.

Brygget 6.6.2014.
For lav temperatur på skyllevann. Derav lavt utbytte.
OG: 1,047
FG: 1,008
Tappet på flakse 25.06
Tilsatt 120 gram sukker til karbonering.
2,5 kasser 0,33 flasker.
5% alkohol

Author:

craig-binky

Boil Size: 19 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 68

Mash Thickness: 2.5

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: 9/1/2016 12:20 PM

Notes: Got only 13L into the bottle!
Bottled with 4g/L which works out to 52g but I went with 50g since it had been cold crashed.
Horrible colour - light brown and muddy due to the massive amount of dry hop

Also think my OG was about 3 points lower at 1054

Author:

Ozarks Mountain Brewery

Boil Size: 14.75 Gallons

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 57 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/28/2016 10:22 PM

Notes:

Author:

Samwhois75

Boil Size: 37 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/5/2017 7:49 PM

Notes: x2 pounds of chocolate in mash
x1 pound chocolate malt at mash out
Brewed 5/4/2017

400gr dry yeast
Brewed 11/28/2017

On 12-1-2017 gravity 1035

Author:

Hammock Street Homebrewery

Boil Size: 7.09 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: 11.46 psi

Creation Date: 6/29/2018 4:09 AM

Notes:

Author:

panny87

Boil Size: 550 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 68

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 13 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/18/2019 12:18 PM

Notes: Fermentation guideline:

48 hours - 13°C
2-14 days - 11 °C
14-16 days - 18 °C
16 days to 3 weeks - 2 °C