Homebrew Beer Recipes | Page 1319 | Browse 320,000+ at Brewer's Friend

Author:

BourbonLegend

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.25

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: 2/25/2017 4:23 PM

Notes:

Author:

KeizerBrewr

Boil Size: 7.52542 Gallons

Boil Time: 70

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: dextrose

Priming Amount: 5.9 oz

Creation Date: 5/25/2022 10:29 PM

Notes:

Author:

Bonger

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.5

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: 3/26/2022 9:40 PM

Notes: mash 3.28g
sparge 6.58
total 9.87
strike 165
mash 152deg

Author:

Leif Arne

Boil Size: 58.35 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 71

Mash Thickness: 3.5

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: 8/12/2020 8:32 PM

Notes:

Meskevann før malt 55:
6.6 g kalsiumsulfat (CaSO4)
16g kalsiumklorid (CaCl2)

Spylevann 20:
2.4 g kalsiumsulfat (CaSO4)
6 g kalsiumklorid (CaCl2)

I meskevann etter malt:
2g magnesiumsulfat (MgSO4)

Author:

jordsti

Boil Size: 31 Litres

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/13/2020 9:40 PM

Notes: Hop schedule not completed yet

Author:

Boil Size: 6.16 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: 28 g

Creation Date: 12/5/2019 4:52 AM

Notes:

Author:

Dustydust

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 14.89 psi

Creation Date: 8/28/2018 5:47 AM

Notes: Pressed enough apples for 10 gallons of cider. Apples came from my dad's summer culinary tree and summer crab apple tree. I tried to mix apples evenly before pressing.

- add crushed campden tablets 24 hours prior to yeast pitch.
- add pectic enzyme when adding campden tablets
- Rehydrate yeast with about 1/4 cup of water that has been boiled with go form. Use an ice bath to cool the solution down before adding yeast. Let yeast rehydrate for thirty mins before pitching into cider.
- After fermentation has started, add hydrated fermaid o with about 1/8 to 1/4 cup cooled water (with chlorine removed).

Oxygenated cider with pure O2 for 1min 10 sec.

Yeast:
Red Star Premier Blanc in 5 gal - 1.048 OG
Mangrove Jack M02 in 5 gal - 1.05 OG

Apples gathered on 8/25/2018
Cider pressed on 8/26/2018

Packaging - Kegging ONLY

NOTE: These steps must be followed in order. If metabisulfite is added after sorbate then chemical reactions can occur that will give the cider a 'geranium' off flavor.

- add 1/4 tsp potassium metabisulfite to 5 gal of cider to inhibit yeast and bacterial growth.
- Wait at least 12 hours.
- add 2-1/2 tsp potassium sorbate to 5 gal of cider to halt fermentation.
- Wait at least 24 hours. 48 hours is ideal.
- Transfer cider to a keg.
- Purge oxygen from headspace.
- Remove a sample of cider and add apple juice concentrate until you're happy with the flavor.
- Take a gravity reading of the cider sample, then dose the main batch until the gravity readings match. Err on the side of too little.
- carbonate to desired levels

Very good read on backsweetening -
http://beersmith.com/blog/2017/03/07/how-to-backsweeten-beer-cider-and-mead/

8/23/2019 tasting notes:
I tasted and back-sweetened the ciders today. The preference of my wife and I was the champagne yeast batch. The champagne yeast batch had a dry champagne quality that we both enjoyed; it was smoother too. The mangrove jack batch was nice an clean, with a slight bitterness on the backend. Both finished at 0.994. I tend to like my cider on the dryer side, but not bone dry. I back-sweetened the mangrove jack cider to 1.002 and the champagne yeast cider to .999 with frozen apple juice concentrate from the grocery store. I decided to backsweeten the mangrove jack batch a little more to help balance out the bitterness; it seemed to do the trick. No additional tannins or acidity were required. The crab apples did a great job of adding the acidity the cider needed.

The mangrove jack cider was slightly more bitter than the champagne batch, this is probably due to the ratio of crab apples to culinary apples. The champagne batch was obviously darker than the mangrove jack. This could be due to oxidation or the ratio of apples. The cider carboy was less full, while the mangrove jack carboy was filled to the brim, so oxidation could certainly be a factor. However, campden tablets are supposed to help with oxidation, both batches certainly had a decent amount of campden tablets added to halt the yeast. I'm used to oxidation flavors in beer, I don't get those stale flavors from the champagne batch. The fact that my wife and I prefer the champagne batch would indicate that it's probably not oxidized. Time will tell, I'll update this if it starts to exibit oxidation flavors.

Author:

Freetime000

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: Corn Sugar

Priming Amount: 2.1 oz

Creation Date: 12/2/2017 2:35 AM

Notes: This is a quick easy (DME) experiment using Meridian hops. I had a Meridian pale ale and was very surprised! Meridian gives a nice smooth juicy lemon flavor. Might scale it down to 2.5 to prevent blow off.

In the hop listing add .45 Citra & .45 Meridian at 0 min flame out for aroma and flavor. Let it Hopstand (I used whirlpool for lack of option) for 10 if sanitary for some IBUs. Otherwise this is a great Pale Ale too.

After fermentation (give it 2 weeks) dry hop with .60 Citra + .60 Meridian for another 3-5 days.

Transfer to secondary and cold crash (if you can) for a day or two before priming and bottling.

Author:

eleven_brews

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/6/2017 2:30 PM

Notes: Adapted this from http://brulosophy.com/beer-style/kolsch/

Used Briess 2-row and pilsner malt; Gambrinus Honey Malt.

Brewed using a BIAB system with a 10gal kettle. Used RO water with salts (see water notes). Squeezed the bag hard, pre-boil efficiency of 72%.

Oxygenated for 60 seconds with pure O2 using diffusion stone.

Prepared a 800ml 1.040 starter using DME and Wyeast 2565 about 6 hours before pitching. Pitched in 62F wort. Fermented at 62F for a couple weeks, ramped slowly to 75F over the next week or so. Cold crashed to 32F, added gelatin. Kegged a couple days later.

Tasty, easy-drinking beer. Definite crowd-pleaser. This beer aged well over the 30 days it took to kick the keg. The original recipe calls for WLP029 yeast, which I didn't have available at the time.

Author:

JohnnyAH

Boil Size: 54 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 71

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/18/2017 12:57 PM

Notes: Drop PH to 4.8 in kettle with Citric acid.

Dry hop 1: 2/5/2017
Dry hop 2: Keg on 7/5/2017

1kg Rice hulls in mash

Buy 100g citra + mosiac for keghop

Brewed Sunday 2nd April 2017
Checked 7th: 1.034 - bumped up temp

Dry hopped - 200g mosaic 100g citra

Kegged 9/5/2017

Author:

smccllough

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/23/2013 3:43 AM

Notes: We will be adding the rind of a grape fruit to the secondary. OG was 1.056

Author:

Tverbrewer

Boil Size: 1950 Litres

Boil Time: 110

Boil Gravity: 13.9

Efficiency: 85.7

Mash Thickness: 4

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/16/2016 8:59 PM

Notes: 18 л убежало при закипании.
Вторая варка перед кипом 14Р, 1650л
Вторая варка недосыпали 12 кг солода (предположительно пейл и голд пополам, но возможно и только голд).

Необходимо подкислять затор!

Author:

MetallHed

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 47 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/15/2016 5:54 PM

Notes:

Author:

Mateusz Sokalski

Boil Size: 36 Litres

Boil Time: 60

Boil Gravity: 14

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/14/2016 7:39 PM

Notes:

Author:

Two Dogs Rampent

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/10/2016 2:21 PM

Notes:

Author:

dkcollier@yahoo.com

Boil Size: 8 Gallons

Boil Time: 75

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/27/2016 12:23 PM

Notes: ♦ BREW DATES:
Date: Brew Day • 05.27.16
Gravity (FG) • 1.068
Date: Pitch Yeast • 05.28.16
Date: Keg Day • 06.11.16
Drafted Who’s House • Dan's
14 Days Fermentation

♦ SESSION NOTES:
United Kingdom - Crystal 45L was changed out to US Crystal 40 (Phantom).
American Munich Light 10L was changed out to Best Malz (German) Munich Malt (Phantom). Now change out for Munich Best
Changed first addition hop from 0.9 to 1.0 oz.

Started with 8 gallons of water. Too much water. 13.5 pds of grain did not seem to absorb as much after sparging. had to boil extra half hours to get it down to 5.5 gals final amount. 7 gallons will be the max.

♦♦ Use 3 Vials of San Francisco Lager Yeast WLP810 @ 62°

WLP810 San Francisco Lager Yeast.
This yeast is used to produce the "California Common" style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners and other style lagers.
Optimum Ferment Temp. 58-65°F (14-18°C)

♦ STANDARD BREWING NOTES:
Created 8 gallons sparge water. NEVER AGAIN Bring to 154° strike temperature
Prime pump. Push water through hose.
60 minutes – Add tablespoon 5.2 pH balancer
Add grain – Sparge at 152° for ___ minutes (Minimum 60)
(One gallon loss during sparge process)
Water burn rate: 1-1/2 gallon per hour.
Drain GRAIN from kettle. Adjust water height of ___ (7 gallons)
Boil clean water for end of boil session adjustment
Mash Option dark beers – Add x tablespoon Calcium Carbonate
60 minutes – Add 2 drops Fermcap
60 minutes – Add 5 tablespoon Gypsum for IPA (Optional)
WAKE UP!!!!!!
15 minutes – Add immersion chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last 10 minutes
♦ Check to see if nozzle is pointed upwards

♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales

♥ DRINKABILITY: What did you like about it. 06.22.15 Perfect beer. Tested side by side with the original. Remarkable close.

♦ RECIPE NOTES:
Brewing Classic Styles - Jamil Zainasheff
Page 108. Modification to make it more like a Anchor Steam Ale - Style - California Common
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
♦ Northern Brewer Hops - Origin and Description
Northern Brewer Hops is an England native who is seeing its days live out mainly in Germany and the U.S. There is a separate U.S. hops variety that was bred in the United States that has similar properties. This dual use hops had a higher alpha acid content for the time, however super alphas have doubled, even tripled the content since back in the day. With that said Northern Brewer hops grown in Germany, sometimes referred to as Hallertau Northern Brewer if grown in the region, has made its mark and is used throughout beer styles such as European Ales, Lagers, and Pilsners. It is also synonymous with steam beers as in Anchor Steam.

Northern Brewer hops is used for both bittering and aroma additions in the kettle. It has an alpha acid content of 7.0%-10.0% and is a well rounded variety. The bitterness is moderate and the aroma comes off as plump. As one of Germany's main high alpha hops, Northern Brewer is both versatile yet refined.

Author:

4Gs Brewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 72

Mash Thickness: 1.25

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: 5/18/2016 12:17 PM

Notes: Used For kettle and whirlpool additions used my own home grown hops--a combination of Centennial and Cascade.

Author:

Battle Stations

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.094

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/10/2014 11:44 AM

Notes: 2 Vanilla beans cut in half and split added to boil 10min.
1 Vanilla bean cut in half and split added to secondary along with one cinnamon stick.
OG 1.068
FG 1.011
ABV 7.475

Author:

jehbrewer

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/30/2014 6:57 PM

Notes: - Use fermcap in the boil and in the primary
- Whirlpool 20 minutes using pump to recirc
- Do iodine test pre-boil to ensure conversion was successful

- Days 1-7 Primary
- Days 8-14 Secondary
- Days 14-19 add dry hop to secondary
- Day 20 Add 1 TSP of plain gelatin to secondary and cold crash 48 hours
- Day 22 Rack to bright keg or bottle