Homebrew Beer Recipes | Page 1135 | Browse 300,000+ at Brewer's Friend

Author:

Itbrvilla

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/28/2015 8:02 PM

Notes:

Author:

TrotterBrewWorks

Boil Size: 6.24 Gallons

Boil Time: 35

Boil Gravity: 1.035

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/17/2021 4:37 PM

Notes: Nice and light - IBUs and hop flavor just right (neutral, not much at all)

Went a little hazy after adding the 18g of crystallized lime and the lime flavor was somewhat muted.

Next batch - consider lime peels at flameout and substituting some of the rice for flaked corn.

Author:

Dustydust

Boil Size: 5.19 Gallons

Boil Time: N/A

Boil Gravity: 1.125

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/30/2018 7:05 AM

Notes: OG 1.151
3.9 gallons cider (75%)
1.29 gallons honey (25%)

3 packages Lavlin 71B yeast - White wine yeast. Ferment at 62. Allow up to a 4 degree gain in temp during primary fermentation. Don't go too hot or you'll get fusel alcohols.

I'm using wildflower honey because it's what I have available. Hopefully the spices and apples will cover the muddled honey. I tasted the honey before buying. I liked the honey, but I can’t recall tasting a honey I didn’t like.

Process:

Warm honey to lukewarm temp so it's easier to pour. Add 1.5 gallons of must to carboy. Use 2 gallons of must to dissolve honey. Pour mixture into carboy. Rinse containers with remaining 0.5 gallon of must. Add 6 crushed campden tablets to must. Wait 24-48 hours to aerate must and pitch yeast. After a few hours, check gravity. It takes a few hours for fruit gravity to stabilize.

Pitching process:
It is important to follow these steps in order. Mix together 1/2 cup warm water with GoFerm addition at 104 F (lukewarm). Slowly mix in yeast. Then slowly add must to mixture until temp is within 10 F of must. Aerate must with pure O2. Use a slightly longer aeration duration due to the higher gravity and lower solubility of O2 into the must. Pitch GoFerm/yeast/must/water mixture. Pitch pectic enzyme. Aerate again at 12 hours with pure o2

Yeast nutrient process: Stagger yeast nutrients every 24 hours for the first 3 days and at day 7. Use 4 grams nutrient for each addition. May want to rehydrate nutrients before adding to the must. Otherwise it will create a nucleation point and the co2 could cause foam to spill.

PH: monitor the pH daily and add a tsp. of potassium bicarbonate (more if needed) if the pH drops below 3.5.

De-gas process: degas twice a day during primary fermentation (4 - 5 days). Use a wine whip or something similar.

Secondary process: Rack to secondary at 3 weeks. Monitor gravity periodically. When gravity has reached terminal, add spices(See "Spice process".) Wait until desired flavor has been achieved then rack again. Add super kleer, wait for mead to clear up then add potassium metabisulfite for it's antioxidant properties.

Spice process: Add spices after racking to secondary. High quality cinnamon and vanilla is super important. Michael Fairbrother recommends Madagascar bourbon vanilla beans and Vietnamese (saigon) cinnamon. This is real cinnamon. Michael doesn't give amounts so I'm starting light. Start with 1 bean and 1/4 tsp cinnamon, add more to taste.

Resources Used:
Moonlight Meadery episode on the Beersmith podcast as inspiration for this mead. Michael covers the honey/cider ratio along with Kurt's Apple pie ingredients and the processes he uses to create mead. http://beersmith.com/blog/2012/07/26/moonlight-meadery-with-michael-fairbrother-beersmith-podcast-43/

Used Brad Smith's article on Melomels in BYO magazine for staggered nutrient addition and de-gas schedule. Must be a member to view the article. Highly recommend becoming a member. https://byo.com/article/melomels-brewing-big-fruit-mead/

Author:

N0mad

Boil Size: 4.2 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 75

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: 3/21/2018 2:16 AM

Notes: Boil Time: 60 min
Mash in: 154 Deg f
Mash out: 167 Deg f
Equipment: My Equipment Efficiency: 75.00 %
Est Original Gravity: 1.045 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 4.5 %
Bitterness: 14.1 IBUs
Est Color: 10.4 EBC

Author:

malcolmg

Boil Size: 22 Litres

Boil Time: 70

Boil Gravity: 1.042

Efficiency: 63

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 27 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/4/2016 7:52 AM

Notes:

Author:

ParanoidAndroid

Boil Size: 2.625 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/25/2016 3:18 PM

Notes:

Author:

GUY235

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: dextrose

Priming Amount: 1 cup

Creation Date: 2/6/2016 7:36 PM

Notes:

Author:

BenMyton

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

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: 1/27/2016 6:35 PM

Notes: 2 oz.Medium-plus toast American oak cubes
16 oz. Bourbon (not included in kit)
4-Week Secondary

Author:

Jo Simard

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 60

Mash Thickness: 1.85

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/18/2015 1:05 AM

Notes:

Author:

nj viking

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/20/2015 3:25 PM

Notes:

Author:

JamesR

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 63 ° F

Priming Method: Dextrose

Priming Amount: 3.9oz

Creation Date: 3/2/2013 3:36 AM

Notes: Original recipe had only 5.5# base malt. I increased to 7.5# to account for being a new all-grain BIAB brewer. Also may have to add 8oz DME, depending on how the mash goes.

Author:

Stellenbosch

Boil Size: 35 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 75

Mash Thickness: 3

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: 4/18/2015 4:10 PM

Notes:

Author:

Boil Size: 28.5 Litres

Boil Time: 75

Boil Gravity: 1.043

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: 3/27/2015 12:54 PM

Notes:

Author:

dkcollier@yahoo.com

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.003

Efficiency: 60

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: 3/11/2015 2:10 AM

Notes:

Author:

Blaz Balon

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.141

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/22/2015 3:03 PM

Notes: gravity after moved to fermenter: 1.065 at around 35C (1.070)

Author:

sum beer

Boil Size: 9 Gallons

Boil Time: 120

Boil Gravity: 1.081

Efficiency: 75

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: keg

Priming Amount: N/A

Creation Date: 1/19/2015 9:02 PM

Notes:

Author:

JJsax

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/2/2015 3:47 PM

Notes: Water Gallons
-Total mash water needed 8.76
-Strike water volume at mash
thickness of 1.5 qt/lb 4.31
-Remaining sparge water volume 4.45
-Grain absorption losses -1.44
-Mash Lauter Tun dead space -0.25
-Amount going into kettle 7.08
-Boil off losses -1.5
-Hops absorption losses -0.08
-Amount going into fermentor 5.5
Total: 8.76

Add .5 oz Amarillo to fermentation bucket/car boy. Add .5 oz Amarillo to keg and weigh them down as the beer carbonates.

Author:

jdbeer

Boil Size: 6.33 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/23/2013 3:51 AM

Notes:

Author:

delboy75

Boil Size: 19 Litres

Boil Time: 90

Boil Gravity: 1.03

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/19/2013 12:40 AM

Notes:

Author:

cyberlord

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

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: 7/29/2013 9:00 PM

Notes: