Homebrew Beer Recipes | Page 1515 | Browse 325,000+ at Brewer's Friend

Author:

chrisvdp

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.05

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: 12/20/2016 8:56 PM

Notes: Kettle Soured with a single strain of Lactobacillus plantarum
Re-boiled with 10 to 15 IBUs late addition Hallertauer
Fermented to attenuation with German Ale Yeast
Aged for 3 months on a Brettanomyces blend

Author:

Dougie Orr

Boil Size: 32 Litres

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 80

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 134.3 g

Creation Date: 4/13/2022 5:20 PM

Notes:

Author:

youreanimpulse

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.057

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: 5/15/2020 8:51 PM

Notes:

Author:

HOLA AMIGO BREWERY

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 63 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/23/2020 8:22 PM

Notes: Coffee and caramel flavors intermingle in the front end, with the chocolate element building underneath; after the swallow

Author:

Drew Beechum

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.061

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: 6/14/2019 6:23 PM

Notes:

Author:

BrewFabInd.

Boil Size: 145 Gallons

Boil Time: 60

Boil Gravity: 1.005

Efficiency: 72

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/29/2018 6:45 PM

Notes:

Author:

Boil Size: 23 Litres

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 55

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/6/2018 8:43 PM

Notes: Mash at 62 celcius 45 min
Mash at 68 celcius 45 min

Author:

FRLinux

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.046

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: 11/22/2017 8:45 PM

Notes: Crisp Dark Munich 1kg = Caramunich II
Vienna Malt 1kg = German Vienna
Crystal 200g 150 EBC = 50L
palisade = willamette

boiled 17L then took 5L out for sparge and added 5L cold. Then boiled 2x1.5L for first and second sparge.

Finished at 17L and OG of 1.068

Prepared 3 US-05 Safale bags and rehydrated them 30mn before pitching at 29 degrees C.

Pitched in at 20 degrees C.

Counter part recipe: http://www.beertools.com/library/recipe.php?view=14064

Author:

Triple Square Brewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 75

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: 8/21/2017 12:50 AM

Notes: 2 vanilla beans chopped in 4oz's vodka for 2 weeks then add to taste.

Author:

Paul Miller

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/17/2011 7:58 PM

Notes:

Author:

Zak Stamps

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/29/2016 3:54 AM

Notes:

Author:

Anders Riseng

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2016 2:29 PM

Notes:

Author:

Jonathan Wurth

Boil Size: 6.8 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 73

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/15/2015 11:13 PM

Notes:

Author:

patty

Boil Size: 6 Litres

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/4/2015 2:03 PM

Notes: steeped grains at 70-73 for 30 mins did not rinse through lost approx 700mls of water to grain by weiight topped up to 8 for boil.
considering some clove orange and allspice but will get some esterry notes from sf-04
4-5 cloves
2 allspice
Shard of cinnamon
handful of sweet orange peel
looks like im pitching 3-4 packets of Sf-04 maybe time for a blow off valve?

Author:

bridef

Boil Size: 5.25 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 56

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/12/2015 12:37 AM

Notes: homemade apricot puree:

3 (11.5 oz) cans of kerns apricot nectar (138 g sugar total)
2 (8.5 oz) package of dried apricot (44 g sugar total)

182 g sugar total is equivalent to 6.5 oz of sugar (accounted for in fermentation as late sugar addition. 10 days in secondary.

Author:

Ichthyos

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.094

Efficiency: 85

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: 3/1/2015 3:48 AM

Notes:

Author:

Timox

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.027

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/12/2016 6:23 PM

Notes: Hiivana Mauribrew draught
0 66
15 66
30 66
45 65.5
60 64
75 63.5 u200
90 65
11.3L 80C huuhteluvettä
OG 1.040
FG 1.010

Author:

Manny

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 70

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 76 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/23/2016 4:09 PM

Notes:

Author:

Ombank

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: Priming Sugar

Priming Amount: 3.75-4.25oz

Creation Date: 11/30/2018 11:43 PM

Notes: A centuries old German sour beer, rose to popularity in the 16th to 19th century, and declined to its near death in the 20th century. Recently revived by American craft brewers, this style has seen commercial success from many famous commercial breweries. For this recipe, we'll be using a special souring technique called the kettle souring technique; which does not require dedicated fermenting equipment.

BREWING PROCESS
1. Bring 2.5 to 3 Gallons of filter water to 160F in your kettle. Add steeping grains to muslin sock, steep grains for 30 min. Once 30 min has elapsed, remove grain bag and discard.

2. Remove kettle from heat. Stir in both liquid and dry malt extract, being sure to continuously stir to prevent scorching. Return kettle to heat.

3. Bring to boil. Boil for 15 minutes. IMPORTANT: do not add hops, and do not count this is part of the boil. This is the part where this recipe differs from typical extract brews. This step is to sanitize your wort and prepare it for kettle souring.

4. Shut off heat. Remove kettle, add filtered or mineral water until wort volume is 4 gallons. Cool wort to 100F.

5. Leave wort in kettle. Pitch Lactobacillus culture into wort. Can also use GoodBelly Probiotic shots, found at most grocery stores.

IMPORTANT: Assure none of your equipment, hydrometers, etc besides kettle comes in contact with the wort. Once inoculated with Lactobacillus Bacteria, equipment that touches the wort becomes "infected", and can lead to infections in other brews. The kettle will be heat sanitized during the following boil, and therefore is safe.

6. Place lid on kettle and wrap with plastic wrap to make as airtight as possible. Allow to sit for 48 hours at 100F, or 4 days at 70F.

7. Retrieve kettle. Remove wrapping and bring to rolling boil. Once boiling, it is safe to use equipment with wort again. Boil for 60 with proper hop additions. Add irish moss at 15 minutes remaining. Cool to 80F, add to sanitized fermenter, and pitch yeast.

8. Allow to ferment for two to three weeks at room temperature (62 to 72F). Once done fermenting, boil 4 oz of provided bottling sugar to 1.75 cups of water. Boil on stove for 5 minutes, allow to cool to room temperature. Add sugar water mixture to beer and stir gently, or to bottom of bottling bucket and rack beer into bucket.

9. Bottle beer and cap. Allow to sit for 2 to 3 weeks at room temperature in dark, until bottles are sufficiently carbonated.

Congrats! You've brewed a sour beer!