Homebrew Beer Recipes | Page 144 | Browse 320,000+ at Brewer's Friend

Author:

zolakoma

Boil Size: 39.5 Litres

Boil Time: 60

Boil Gravity: 1.162

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/15/2012 9:42 PM

Notes:

Author:

Percent42

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 65

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/2/2016 7:11 PM

Notes:

Author:

jbedell2

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.019

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: 6/15/2015 2:12 PM

Notes: Recipe Type: All Grain
Yeast: Red Star Montrachet
Yeast Starter: Nope
Additional Yeast or Yeast Starter: Nope
Batch Size (Gallons): 5
Original Gravity: 1.066
Final Gravity: 0.998
Boiling Time (Minutes): None
Color: Champagne
Primary Fermentation (# of Days & Temp): At least 6 weeks at 74 degrees
Secondary Fermentation (# of Days & Temp): None

Apfelwein (German Hard Cider)

This took 1st Place at the 2007 Alamo City Cerveza Fest BJCP sanctioned competition for the Cider and Apple Wine Category and 2nd Place for Best of Show for Meads & Ciders!

Ingredients

5 Gallons 100% Apple Juice (No preservatives or additives) I use Tree Top Apple Juice
2 pounds of dextrose (corn sugar) in one pound bags
1 five gram packet of Montrachet Wine Yeast

Equipment

5 Gallon Carboy (I use a Better Bottle)
Carboy Cap or Stopper with Airlock
Funnel

First sanitize the carboy, airlock, funnel, stopper or carboy cap.
Open one gallon bottle of apple juice and pour half of it into the carboy using the funnel.
Open one bag of Dextrose and carefully add it to the now half full bottle of apple juice. Shake well.
Repeat Steps 2 and 3, then go to step 5.
Pour in the mixture of Apple Juice and Dextrose from both bottles into the carboy.
Add all but 1 quart of remaining 3 gallons of apple juice to the carboy.
Open the packet of Montrachet Yeast and pour it into the neck of the funnel.
Use the remaining quart of juice to wash down any yeast that sticks. I am able to fit all but 3 ounces of apple juice into a 5 gallon Better Bottle. You may need to be patient to let the foam die down from all shaking and pouring.
Put your stopper or carboy cap on with an airlock and fill the airlock with cheap vodka. No bacteria will live in vodka and if you get suckback, you just boosted the abv.

There’s no need to worry about filling up a carboy so full when you use Montrachet wine yeast. There is no Kreuzen, just a thin layer of bubbles (
). I'm able to fit all but 4 oz. of my five gallons in the bottle. Ferment at room temperature.

It will become cloudy in a couple of days and remain so for a few weeks. In the 4th week, the yeast will begin to drop out and it will become clear. After at least 4 weeks, you can keg or bottle, but it is ok to leave it in the carboy for another month or so. Racking to a secondary is not necessary. It ferments out very dry (less than 0.999, see here)

If you want to bottle and carbonate, ¾ cup of corn sugar will work fine. Use as you would carbonate a batch of beer.

Remember to reserve judgment till after 3 glasses. It grows on you.

GENERAL QUESTIONS
compiled by Dammed Squirrels from the first 37 pages of this thread. Thanks DS!

How does it taste?
It ferments quite dry. Some people have tried different yeasts in order to achieve a sweeter taste. It may take you a few glasses to get a feel for the flavor. It is very reminiscent of a sort of apfelwein produced locally in Germany. There really is no comparable product in the United States. It's drier and less sweet than commercial hard ciders.

What is the difference between Apfelwein and hard cider?
EdWort says, “Most ciders are a bit sweeter. Ciders and Apfelwein are about 6% abv, but I like the little boost I give it with 2 pounds of Dextrose. It adds no body or flavor and still tastes like Possmann's Apfelwein, only it will kick your butt much quicker.”

Is this like Apfelmost / Apfel Korn?
No. Apfel Korn is a german liqeur made from wheat spirits. Apfelmost is spontaneously fermented with fresh-pressed apples or apple juice. It is probably similar, but the results may vary as a result of the spontaneous fermentation. Either way, Apfelmost is most certainly has a lower alcohol content since the initial gravity is not increased by the use of concentrate or corn sugar.

What’s the difference between apple juice and cider?
Cider is made by pressing apples. Juice is then filtered to remove all of the stuff that makes it cloudy.

Can I use apple cider instead?
Sure! You can use whatever you want. However, there is not enough information in this thread to give you any better details as to how it will turn out. I recommend starting a new thread or ask more experienced cider-makers.

What kind of Apple Juice should I use?
Ideally, you want to use 100% natural apple juice with no preservatives. The only acceptable preservative is ascorbic acid, which is a source of vitamin C and does not affect fermentation. Pasteurized juice is preferred, since it will have less bacteria.

How much will this recipe cost me?
5 gallons of Apfelwein can be made for between 20 and 25 dollars.

What else can you do with this recipe?
EdWort says, "this makes a great Grog in the winter time. Take a quart in a sauce pan, add some rum, turbinado sugar, and float a cinnamon stick in it and simmer for a while. Serve hot in mugs. It'll warm you right up."

GENERAL WARNINGS

Excessive consumption of Apfelwein WILL get you drunk at warp speed.

Drink a quart of water and take 3 aspirin before going to sleep tol help reduce the effects of excessive Apfelwein consumption as well as the urge to call EdWort a M'F**kR! [IMG]/images/smilies/biggrin.gif[/IMG]

Author:

Cavebrewer

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.088

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/1/2014 3:14 AM

Notes: This is a modified Northern Brewer kit that can be found here:
http://www.northernbrewer.com/shop/kama-citra-session-ipa-recipe-kit.html

I added 2 pound of sugar to boost the ABV, and added the DME and sugar at 30 minutes in the boil to raise the IBUs. The kit recipe calls for 0.5 oz of Centennial at 60 minutes, but the kit comes with a full ounce. I added 0.5 oz at the start of the boil, and over the next 30 minutes I periodically threw in 3-4 pellets every few minutes.

Author:

Bakke Brygg

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: Sukkerlake

Priming Amount: 6,5 g sukker/L

Creation Date: 12/19/2013 3:25 PM

Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 13,3 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

I dette ølet kan et mer avansert meskeskjema være verdt å prøve:
55 grader i 15 min (proteinsteg)
63 grader i 45 min (beta-amylasesteg)
72 grader i 15 min (alfa-amylasesteg)
77 grader i 5 min (utmesk)

ELLER:
Mesking på 66 grader i 75 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 9 grader før pitching av gjær.

Gjæring på 10 grader til 2/3 av FG er nådd (typisk etter 10-14 dager). Øk deretter gradvis (ca. 1 grad pr. dag) til 17 grader. Hold på 18 grader i 2-3 dager. Senk deretter til 10 grader eller lavere før tapping (totalt 20-28 dager).

Gjæralternativer: WLP820, WLP830, WLP835, WLP838, WLP860

Author:

wnybear

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 69 ° F

Priming Method: Corn Sugar

Priming Amount: 5 oz.

Creation Date: 3/19/2014 2:41 PM

Notes: This is a very tart cherry flavored beer and an easy drinker at about 5% ABV. Had it in the primary 9 days, made a slurry from the cherries for the secondary where it sat for 8 days. Carbonation was slow going (around 2.5 weeks) but once there the cherry flavor really livens up. Next time I would only give it 7 days in the secondary to try to speed that up. Enjoy!!

Author:

TheLadybugTree

Boil Size: 8.5 Gallons

Boil Time: 120

Boil Gravity: 1.052

Efficiency: 60

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: Bottle Condition

Priming Amount: N/A

Creation Date: 12/20/2014 11:33 PM

Notes: Using two mash tuns.

Invert sugar is actually syrup (boiled for about two hours) - 13.5 points extra as opposed to the 8 points calculated.

2 pounds Smoked malt is Rauch (German)

Author:

Peter B.

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/11/2021 4:53 PM

Notes:

Author:

Bakke Brygg

Boil Size: 24 Litres

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 74

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: Sukkerlake

Priming Amount: 6 g sukker/L

Creation Date: 3/5/2015 11:19 AM

Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 16 l meskevann og 13 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

Mesking på 66 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 17 grader før pitching av gjær.

Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager). Tørrhumle etter 5 dager.

Gjæralternativer: WLP001, WLP007, WLP008, WLP041, WLP051, WLP090, Danstar Nottingham

Author:

butsi

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/3/2015 5:01 AM

Notes: ABV: 4%
IBU: 40

Author:

Jimbo64

Boil Size: 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: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/18/2012 11:14 PM

Notes: This is the first of 3 experiments on base malts. Yes its not what you'd expect for a malt experiment, high IBU and some pretty flavor tweaking special malts. But I dont really care what the base malts 'taste like by themselves' as much as how they taste in my favorite brews, IPA's :) All ingredients are kept common except the main malt bill. American Rahr 2 row, Experiment 2 will be German Munich Malt. Experiment 3 English Maris Otter. Ill report back after making and tasting all 3.

Note still a 60 minute boil, but I achieve the IBU I want with more hops and not adding them until 30 minutes in, to maintain more hop flavor and aroma. Takes slightly more hops but worth it IMO.

Cheers, Jim http://jimsbrews.blogspot.com/

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.053

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: 2/13/2018 1:08 PM

Notes: 1tsp GYPSUM

Author:

mrh372

Boil Size: 4.5 Gallons

Boil Time: 50

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.5

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: 4/12/2015 11:32 PM

Notes:

Author:

skemp45

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 60

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: 7/8/2014 3:28 PM

Notes:

Author:

Zach Hogan

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 6/17/2014 3:07 AM

Notes: A Clone of Green Flash's West Coast IPA.

Author:

Crookedeyeboy

Boil Size: 26 Litres

Boil Time: N/A

Boil Gravity: 1.031

Efficiency: 65

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/3/2014 9:30 AM

Notes: BW#2
Based on the original recipe this time I want to achieve the following:

*No DMS this time, not sure how to do this but more attention to the heating of the wort in the boiler and CO2 blanketing
*Dry hop to hell! 100g in 4.5lts worked a treat so I would like to dry hop this one with 300g of Cascade.
*No stuck mash, not sure if this is entirely possible but I have added rice hulls to this recipe to ensure that I get a better runoff
*No addition of Maltodextrin at the end of fermentation. This time I shall ensure that the lactobacillus culture is active and lively before pitching with the US05
*I shall be adding a good 1-2lt pitch of my house culture of lactics and wild yeast cultured from some grain suspended in a demijohn of wort. This has been drained and fed a couple of times and I am pretty sure I also added some dregs from a lambic bottle too.
*Increase head retention: Add enough 80% Lactic Acid in the wort prior to heat/boil/fermentation to reduce the pH down to 4.4 apparently this will inhibit the lactics breaking down the large proteins I need for head retention. We shall see.

Mash Schedule:
*Dough in 11lts of liquor at 62°C(?) to start the mash at 52°C
*Leave for 10 minutes
*Remove approximately 30% of the mash and put in a large saucepan
*Add 30g of Fuggle hops
*Heat to 60°C and hold for 1-2 minutes
*Bring to a boil and leave for 20 minutes
*Return the boiled decoction to the main mash and stir
*Mash temp should now be 63°C
*Leave for 45 minutes
*Fly sparge with near boiling water (95°C)to collect 26lts in the boiler
*Adjust wort pH in the boiler using 80% Lactic Acid, before heating, to a pH of 4.4
*Heat until bubbles appear
*Chill to 20°C
*Pitch yeast and house culture

Extra Cultures Being Added:

*Vicaris - Triple/Geuze
*Odell - 5 Barrel Pale Ale
*Siren Craft Brewery - Gouttière Saison
*Wild Beer - Solera Aged Beer

Well I've done it, I placed 2nd in the London & SE Home Brew Competition in April 2015
See the link for the website, I knew this was a great beer, it was balanced and hoppy, but every time I opened a bottle I just thought 'wow Ive done it'
Much thanks goes to Michale Tonsmeire. Cheers!

Author:

Mark

Boil Size: 11.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Corn Sugar

Priming Amount: 4oz per 5 Gallons

Creation Date: 9/12/2012 12:49 AM

Notes: Strike 174 for 7 Gallons
Mash 153-154

All home grown hops. Mix of Summit, Columbus, Chinook, predominent Summit and Columbus

Fermentation stopped at 4% alcohol added extra yeast did not re ferment

5 jalapeño no seeds added to 5 gallons for 4 days then one ghost pepper for one day

Other 5 gallons three jalapeños for 4 days

Author:

EvanAltman36

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/25/2013 1:26 AM

Notes: 2 packs yeast, semi-clone of Sam Adams Double Agent IPL. I really liked that Sam when I tried it, so I put together a recipe that mirrors it pretty closely. The color may be a little lighter, but the IBU's and ABV are dead on as far as I can tell. 4 packets Nottingham, 44g. Or go with Wyeast Cali Lager smack pack and create 2L starter and then pitch.

Author:

Bentist

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 1.5

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: 7/9/2016 2:30 PM

Notes: Add honey 5 minutes after flameout.

Author:

Nosybear

Boil Size: 7.5 Gallons

Boil Time: 120

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Corn sugar

Priming Amount: 2.7 Oz in 2 C water @ 32 degrees

Creation Date: 4/2/2017 5:07 PM

Notes: Change hopping to FWH, drop zero minute addition.

Bronze Medal, the Brew Hut Docktoberfest competition, September 2016

For 2017, slightly modified grain bill (reversed proportion of Munich to Pilsner malts, added an ounce of Caramunich, deleted acidulated malt), upped IBUs to 25. Won Gold Medal at the Brew Hut's annual Oktoberfest competition. That's me with the medal and the booty box in the upper left photo.... Won gold at Rocky Mountain Homebrew Challenge.

For 2018: Modify as follows: Reduce IBUs to 23. Replace Tettnanger with Hallertau. Add some Carapils for head retention. Try mods on a 2.5 gallon batch.

I am not happy with the 2018 mods, particularly the melanoidin. Will keep the Carapils, lose the Crystal Malt and make a 3-gallon batch for Docktoberfest.