Homebrew Beer Recipes | Page 1385 | Browse 325,000+ at Brewer's Friend

Author:

Hawkbox

Boil Size: 23 Litres

Boil Time: 10

Boil Gravity: 1.089

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/16/2019 1:30 AM

Notes: Making an attempt at a Sahti from Finnish recipes using Canadian ingredients.

Attempting to harvest wild yeast from Juniper berries but not sure if that will work. Kveik is considered an acceptable yeast for this.

Boil is not considered necessary but I don't have the equipment for a proper step mash.

Author:

petrichor brewing co

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 60

Mash Thickness: 1.15

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: 4/2/2018 2:20 PM

Notes: freeze fruit puree to sanitize thaw and add to secondary

Author:

Gentlemalt

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

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: 2/22/2018 8:17 PM

Notes: Mash 68C, Mash Out 78C. Boiled 60 min, Fuggles - 60 min. Cool down to 33C pour Lacto, left in room temperature, let it slowly cool to 21C (after 20hours) added blended starter with Brett and T-58.
PF- 11days; SF - 21 days with 1200g of frozen raspberry. PH - 3

Author:

NDB

Boil Size: 28 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/19/2017 4:13 PM

Notes:

Author:

Brewstore

Boil Size: 26 Litres

Boil Time: 75

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/29/2017 11:42 AM

Notes: Start whirlpool at 76C and allow to drop over the course of the 30 mins.

Pitch at 17-20C and allow to rise to 21-23C. Ramp temperature at 4 days to end of fermentation along with sugar and dry hop.

Cold crash after 4 days and carefully rack directly into cornelius keg or bottling vessel. Condition at least two weeks.

Author:

victor schwoebel

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/30/2016 12:22 AM

Notes: Brewed on 7/31 no misshaps but i cut water alittle to much and could have used some rice hulls just in case Og:1.072
Xferd on 8\10 gravity 1.008 or 8.4% atten=88% tasted great noce banana esters...and saved yeast for washing.
Bottled on 8.22 with 2 oz corn sugar 2 oz cane.. extremly clear FG:1.006 tasted good with bubblegumm and belgine esters slight acelaldehyde and fusel alcohol .8.66% 91%AA.

Author:

happyasalways32@yahoo.com

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.086

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: Priming Sugar

Priming Amount: 5oz

Creation Date: 9/23/2016 3:13 PM

Notes: 1.0lb Fresh frozen apples used in secondary
Cinnamon one stick used in boil at 11 minutes
12oz Apple juice concentrate for use in secondary non pasteurized
primary 2 weeks secondary 2 weeks

Author:

Magistrate

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 67

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 74 ° F

Priming Method: co2

Priming Amount: 22.94 psi

Creation Date: 2/5/2023 12:19 AM

Notes: Easily the best beer I've brewed to date. Very NEIPAesque thick creamy mouth feel, cloudy. The Nelson-Sauvin takes the lead with the white grape/chardonay flavours followed by the companion coconut and citrus of the Sabro.

I found flaked buckwheat at bulk barn for cheap so I though it would compliment the base malt, wheat and hybrid Farmhouse yeast (attached flavor & aroma pic)

Flaked Buckwheat:
"Sweet and earthy with notes of wildflower and peanut shell. A great addition for foam retention and mouth-feel to pale ale and farmhouse recipes, reacting well to brettanomyces."

Next time I'll mash with at least another gallon of water as that little amount killed my efficiency.

The first Sauvin-Sabro dryhop didn't do much and when I took it out I noticed a lot the pellets hadn't fully dissolved. I decided to do a second Mosaic dryhop and I'll shake the keg up more often.

Author:

caiovzc

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 3.1

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: 11/15/2013 4:28 PM

Notes:

Author:

prospero

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 0.64

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 5.7 oz

Creation Date: 6/20/2019 3:31 PM

Notes: Lower IBUs (<10) if you want it more acidic, Higher IBUs (>18IBUs) for lower acidity. 18 IBUs or more to ensure final pH is >3.6 for restrained acidity.

Medium-toast French oak spiral for 3-5 weeks (to taste preference)

Pitched Yeast Bay cultures at 72 F and held for 12 hours, ramp up to 88 F over 7 days; approximately 2 weeks in primary
Pitched SARA Cellarman dregs (from starter) in secondary; approximately 4-6 months in secondary

Dreg Starter (for secondary fermentation)
1. Refrigerate your bottle for one week.
2. Open bottle or can and sanitize the lip with a flame. NOTE: You may also want to spray sanitizer on and around the cap before opening.
3. Gently pour the beer into a glass, leaving the sediment (yeast) in the bottle.
4. Swirl the sediment/yeast in the bottle and re-flame the lip.
5. Pour sediment into a sanitized container.
6. Grow your yeast using a stepped starter – start with 200mL of wort (1.020), then let ferment for three to five days or until fermentation noticeable. Then add an additional 800mL of wort (1.030) and let ferment an additional three to five days. Ramp up again if necessary.

Author:

Toredan

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 75

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: 12/18/2018 10:25 PM

Notes:

Author:

Emrah35

Boil Size: 4 Litres

Boil Time: 60

Boil Gravity: 1.195

Efficiency: 35

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: 3/2/2017 6:50 PM

Notes: 3kg cortez gold cerveza
300 gr şeker
1 kg bira güçlendirici
OG:1060

Author:

Reeder

Boil Size: 7 Gallons

Boil Time: 120

Boil Gravity: 1.047

Efficiency: 72

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/19/2015 10:24 AM

Notes: Mash Schedule

Strike grains with 4.89 gal of water at 164.5 °F.
Mash at 152 °F for 60 min.
Vorlauf and lauter 2.99 gal in your first runnings.
Add 4.01 gal of sparge water at 168 °F.
Vorlauf and lauter 4.01 gal in your second runnings.
Your combined runnings should be 7 gal.

Author:

pctaylo2

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 85

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: 9/6/2015 4:30 AM

Notes:

Author:

Darrach

Boil Size: 32.5 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/23/2015 9:51 PM

Notes: Porridge is oat and milk, so this is both a sweet and milk stout. I've balanced the sweetness with a high alcohol content to give the impression of bitterness without actually taking from the sweetness. Tempered with aroma hops, this is an unusual Irish stout, usually associated with dry astringency. A great option for those who can't quite take to Guinness.

Author:

BS_Rat

Boil Size: 47.5 Litres

Boil Time: 75

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 12 ° C

Priming Method: Keg

Priming Amount: 38l

Creation Date: 4/22/2015 9:53 PM

Notes:

Author:

John in CT

Boil Size: 4.1 Gallons

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 65

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/14/2015 3:22 AM

Notes: Target mash temperature was 164F. Actually hit 162F and after 90 minutes, final Tmash was 157F. Collected 4+ gallons of wort (e.g. 4.1 gallons of 1.057 BG). Adjusted the efficiency from 70% to 65% to equal the BG. Adjusted the Hop amounts slightly downward to get an estimated BU/GU of 1.64. Final volume in the fermentor was 3.0 gallons.

Author:

roachbrau

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 0.25

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: 2/10/2015 3:12 AM

Notes:

Author:

Satshock

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 11.3

Efficiency: 75

Mash Thickness: 5.47

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/28/2015 6:03 PM

Notes: Lost some wort druing refilling into fermentation keg. Wort left approx. 13 litres.
Left fementor on balcony @ approx 0°C for 15 hours. Wort temp :9°C
Added yeast. Bubbling for approx 1,5 days after 1 day. left fermenting for only 5 days.
Dry hopping @ 1st and last Day with ca 2 x 10 grams ofAmarillo and Mt Hood.
Before bottling, boiled around 80 grams of caramel syrup with a cup of water and 10 grams of bourbon vanilla extract.
Slight aeration during bottling.
Flavor: ok. Slight to medium diacetyl smell.
foam doesnt stay very long. Hoppy and bitter, almost no caramel/vanilla arome. But drinkable and funilly enjoyable.

* 3/5

Author:

Josh (Brewer's Friend)

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

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: 8/27/2014 9:41 PM

Notes: Add spices with 5 minutes left in boil:
- 2 tsp pumpkin pie spice
- 0.125 tsp all spice

Heat pumpkin with Strike Water, add in mash in boiling bag

Add Molasses after Mash, before boil

Mash 5.5 gal with:
- 1 tsp CaCl2
- 3/4 tsp Gypsum