Homebrew Beer Recipes | Page 1219 | Browse 305,000+ at Brewer's Friend

Author:

Wolf Pack Brewing

Boil Size: 21.1 Litres

Boil Time: N/A

Boil Gravity: 1.009

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/13/2021 12:57 AM

Notes: Silver in River Valley 2022 Competition 22/05/2022

Mix 3.9kg of WW Apple Juice concentrate with 21.1L water to make up to 25L volume.

Add yeast when liquid is at pitching temp.

Allow to ferment out to 1.010.

Add 40 grams of Black Doris Plum Cider Powder.

Transfer to keg and chill to prevent any further fermentation.

Our Apple Cider is made from the highest quality apples, usually 3 types being Braeburn, Royal Gala and Jazz, depending on the season. The result is a very clean and crisp cider. The apple flavours are light and pleasant and the overall taste is refreshing. We suggest to ferment to 1.010 SG and put the cooling on to stop fermentation as this will leave some residual sweetness without making the beverage too sweet. At this SG the alcohol will be 3.85%. If you want to hit 5% at this final SG, add an extra 600 grams of dextrose at the start. If you let the yeast ferment all the way the final gravity will be about 1.006 which is an alcohol content of 4.38%. If you want to hit 5% at this final SG, add an extra 350 grams of dextrose.

Author:

dgeiser

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.086

Efficiency: 78

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: 2/1/2019 12:37 AM

Notes: 6g gypsum
5g Epsom
2 calcium chloride
6ml lactic

ph 5.4

Author:

MikeBPD221

Boil Size: 6.33 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 9/20/2017 2:43 PM

Notes: Begin soaking 2 cups of Jack Daniels wood chips in Jack when beginning starter. Keep soaking until primary fermentation is complete.

Add wood chips to secondary and soak chopped vanilla bean pod in leftover liquid.

Add liquid to beer at kegging

Primary Fermentation: 68'F -approx. 2 weeks
Secondary Fermentation: 72' F (room temp) -approx. 2 weeks
Cold crash: 38' F approx. 2 days
Keg storage: 40'F at 12 psi

Third Place winner in Strong Ale Category
Star City Homebrew Throwdown November 2017
-small changes made to recipe every year to match local home brew store ingredient availability

Author:

Boil Size: 6.58 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 62

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 10/6/2022 2:11 PM

Notes: 1.071 OG @ 4gal
Added 1 gal @ ferm
Ferment at 10 psi
Brewed on 10/5
Stole from the apartment brewer
Verygoooood

Author:

TigerDave

Boil Size: 8.2 Gallons

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 12

Creation Date: 8/7/2021 10:14 PM

Notes: Optional add-ons:

Cacao Nibs - Roast 9 oz. in oven for 125-20 mins @ 225-275F. Soak in vodka. Add to fermenter

Vanilla Beans - Split, spread, scrape 2 beans into vial with vodka for 2 weeks. Add to keg.

Oak Staves - Soak in bourbon during fermentation, add to keg.

Coffee - Grind 8 oz. dark roast. Soak in 4 cups cold water for 24 hrs. Strain and add to keg.

Author:

AsikBrewing

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 35

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: 4/12/2019 2:25 PM

Notes:

Author:

MisterTHistory

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.055

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: 4/7/2019 10:04 PM

Notes: 1 family size box of Cap't Crunch Peanut Butter Crunch cereal added to mash

Author:

B-Eds

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/3/2019 10:45 PM

Notes: Gypsum: ~1.5 tsp
Epsom Salt: ~0.9 tsp
Table/Other Salt: ~0.2 tsp
Calcium Chloride: ~0.6 tsp

Author:

Quig

Boil Size: 23 Litres

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/17/2018 6:55 PM

Notes:

Author:

ServaesaPorFavor

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

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: 10/25/2017 9:16 PM

Notes: 15 Myer Lemons - sliced and frozen beforehand.
10g 71B Wine Yeast

6.25g Go-Ferm with rehydration of yeast

1g of Fermaid-K
2g of DAP
Add at 24 hours, 48 hours, 72 hours and 96 hours.

Backsweeten with honey - may need 1.5-3 lbs.
Add wine tannin.
Add 1 lb of lactose.
Add 6 vanilla beans.

Author:

Viral

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.093

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 78 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/15/2013 12:10 AM

Notes:

Author:

rrenaud

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.103

Efficiency: 82

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/1/2017 3:10 PM

Notes: This was basically Mad Fermenationist Flanders Red, but subbing a bunch of Munich LME for the pale/munich malts in the base.

Extract added after boil, IBU probably closer to 9.

9/17: 15.5 brix @ 13.5 gallons without the extract

Batch with S-04 + 90 oz of Indian Summer cherry juice ($8 from walmart.com) was Peter Doris's 2nd favorite of 8 fruited sour beers tasted.

Another batch is here: https://untappd.com/b/rob-s-homebrew-others-errant-blending-berry-flanders-red/2852531

Author:

Jeremiah White

Boil Size: 7.4 Gallons

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/13/2017 10:04 PM

Notes:

Author:

514alastair

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 69

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/15/2016 12:14 AM

Notes: BIAB.
Marris Otter, flaked oats and flaked barley mashed for 60 mins.
Chocolate malt and roasted barley added 15 mins before end of mash.

Strike water - 7 gallons.
Grain bag sparged with 1 gallon, and then added back to the boil.

Brew day was straight-forward. Efficiency lower than expected, a little disappointed with 1.044. next time, mash for longer

More notes as this progresses.

Author:

SchuBrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

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: 5/25/2016 2:06 PM

Notes:

Author:

kiwifirst

Boil Size: 26 Litres

Boil Time: 45

Boil Gravity: 1.03

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/13/2015 8:31 AM

Notes:

Author:

keifallen

Boil Size: 14 Litres

Boil Time: 60

Boil Gravity: 1.023

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: Dextrose

Priming Amount: N/A

Creation Date: 6/16/2015 6:08 AM

Notes: put 1.6kg of cherries into 700ml of brandy

pipped cherries and blitze and added with 500ml brandy to fermenter
put beer into secondary with cherry stuff

bottled pre and post cherry addition and will bottle the rest after a week or so
worries about how to calculate the ABV, do we just do another number and add that to the initial percentage. I think so!

Author:

Nachobass25

Boil Size: 3.25 Gallons

Boil Time: 60

Boil Gravity: 1.143

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/18/2014 5:45 PM

Notes:

Author:

WhiskeyTangoFoxtrot

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/16/2014 10:49 PM

Notes:

Author:

mossz

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.135

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 2.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/10/2013 9:58 PM

Notes: