Homebrew Beer Recipes | Page 11041 | Browse 305,000+ at Brewer's Friend

Author:

Rady85

Boil Size: 11.4 Litres

Boil Time: 30

Boil Gravity: 1.01

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 4/3/2020 10:52 PM

Notes:

Author:

Boil Size: 5.5 Gallons

Boil Time: 6

Boil Gravity: 1.064

Efficiency: 90

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: BrownSugar

Priming Amount: 4.2 oz

Creation Date: 7/29/2023 4:37 AM

Notes: if you have a small orchard in your backyard its very easy to find yourself with and abundance damaged, spoiling, and unpretty apples. Boil them down to create a strong refreshing beverage with this new england style cider style american ale recipe.

batch sparge base grain tuntil 3 gallons of wart is extracted at the desired gravity, mix with 3 gallon apple butter decoction into 5 gallon kettle for final boil of 6 min where you will dissolve the brown sugar and add your raisins, chill in the fridge, transfer to fermenter and pitch yeast

champagne yeast will fermant the wary completely dry within 14 days, after 13 days you have the option to prime and bottle or to rach off and add mor sugar for a true new england stlye dopplebock cider

note: raisins help to promote the laungevity of the fermentation making double fermentation an option so you can add the sugar later or add even more after that, champagne yeast usually eats whatever you give it.

Author:

Pug Bros Brewing

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/27/2022 2:35 PM

Notes: Water Adjusts for Distilled water:
6 grams Gypsum
3 grams Calcium Chloride
1 gram Epsom Salt

Mash Caramunich in muslin bag for 30 mins at 150-152 degrees F.

Bring to boil, turn off burner/element...stir in all LME and Sugar. Bring to boil and add hops as per schedule.

Add Yeast nutrients to help on this. FG comes in normally sweeter and 1.021-1.024 or 8-8.4%. Shooting for 8.2% ABV - 73 IBU

Author:

Boil Size: 3.88 Gallons

Boil Time: 40

Boil Gravity: 1.065

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/16/2021 6:17 PM

Notes:

Author:

DJTarquin

Boil Size: 3.44 Gallons

Boil Time: 60

Boil Gravity: 1.081

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/29/2020 2:24 AM

Notes:

Author:

josh@sporer.org

Boil Size: 3.75 Gallons

Boil Time: 60

Boil Gravity: 1.111

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/28/2020 5:41 PM

Notes:

Author:

MartyDawg

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/15/2020 2:07 AM

Notes:

Author:

ad103458

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/10/2020 11:27 AM

Notes:

Author:

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.246

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/26/2020 5:24 AM

Notes:

Author:

travipross

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/4/2020 5:13 PM

Notes:

Author:

rjrostad

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.106

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: keg

Priming Amount: N/A

Creation Date: 1/6/2015 7:44 AM

Notes: This was originally started as an attempt at a Yuengling Clone. While it is not Yuengling, it has a very good flavor, and is a easy recipe for a beginner or someone looking for something easy with good flavor.

Author:

Scott Corby

Boil Size: 1.5 Litres

Boil Time: 15

Boil Gravity: 1.035

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/29/2020 11:11 PM

Notes:

Author:

Guducu

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/8/2020 5:46 PM

Notes:

Author:

cclafave

Boil Size: 80 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/30/2020 11:01 PM

Notes:

Author:

ATFC

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.01

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/27/2019 11:44 PM

Notes:

Author:

Cervecería Vieira

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.186

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/10/2019 8:00 PM

Notes:

Author:

KurtVonBrewmiester

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.086

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/29/2019 2:35 PM

Notes:

Author:

Junkers

Boil Size: 5 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/31/2019 8:43 PM

Notes: Lite meck nätrjag tgit för mycket malt i rec. Suger upp mycket vatten så jag får addera mash water

Author:

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.116

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/27/2018 6:14 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 70

Boil Gravity: 1.139

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/19/2018 9:47 PM

Notes: Two Jokers Double-Wit

I used the grain bill above for a partial mash, and the end product was VERY close to Boulevard's original (and now discontinued) 2 Jokers. Even with a kettle sour step, I ended up adding some lactic acid to the secondary to approximate brewhouse results. All-grain instructions follow.

Malt:
Pale Malt – 50%
Wheat – 21%
Malted Wheat – 24%
Flaked Oats – 5%

Mash Schedule:
50 C – 31 minutes
63 C – 60 minutes
73 C – 15 minutes
Mash off at 78 C

Here’s where things get interesting. To create the acidity in Two Jokers, we brewhouse/kettle sour the wort. We lauter off the grain like normal, but then cool the wort down to 35 C and pitch with lactobacillus in a CO2 purged vessel on the brewhouse. We allow the wort to acidify over the weekend and come in and boil it like normal after we’ve confirmed we’ve dropped to the desired pH (3.7). Since we’re brewing multiple batches into the same fermenter, we’ll sour 25% of the total volume of the tank and treat the other brews like normal. If we were brewing into a 600 bbl tank, 1 150 bbl batch would be sour while the remain 3 would be normal.

We’re targeting a beginning of boil gravity of 16 Plato and are looking for 17.3 at the end of our 70 minute boil. We see an increase of .8 Plato from an addition of dextrose midway through the boil.

Hops:
Magnum – 8.1 IBUs at 10 minutes after beginning of boil
Perle – 4.9 IBUs 55 minutes after beginning of boil

Spices:
The following are added to the kettle with 5 minutes left in the boil:
Coriander – 25 g/hl
Orange Peel – 50 g/hl
Peppercorn – 4.9 g/hl
Cardamom - .2 g/hl
Lavender is added during whirlpooling at the rate of 4.9 g/hl

We cool the wort to 19 C and pitch with our house Belgian strain. I’d suggest going with a high gravity Trappist strain to closely approximate the yeast strain we’re using. We ferment at 21 C until we reach 7 Plato at which point we temp up to 23 C for the remainder of fermentation. Final gravity should be 3.8.

Specs:
ABV – 8
IBU – 15
EBC – 15.8
#4JeremyDanner, Nov 19, 2014