Homebrew Beer Recipes | Page 1549 | Browse 325,000+ at Brewer's Friend

Author:

MarylandBrewer

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: CO2 in Keg

Priming Amount: N/A

Creation Date: 7/24/2016 4:07 PM

Notes:

Author:

tsoybeans

Boil Size: 1.125 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 1/13/2023 8:11 PM

Notes: 1. Finely (and I really do mean finely) dice your ginger and put into a steeping bag.

2. Cut your 6 lemons and 3 limes into quarters, squeezing each one into the water. Once squeezed, throw the slices in the water.

3. Add your 3 cinnamon sticks and 3 cloves.

4. Boil for 60 minutes.

5. Once 60 minutes has been reached, remove all of your steeping items and add your sugar. Boil an additional 10 minutes to sterilize the sugar.

Note: I found that by leaving the steeping items in the water, they tend to absorb the sugar, thereby affecting your gravity.

6. Dilute the wort with your other 2 gallons of water to chill it quicker. Aerate, then pitch your yeast.

7. Take continuous gravity readings, and stop around 1.011 or 1.010. The higher the gravity, the sweeter and more syrupy it will be. 1.011 is a good cross between sweet with just enough dryness.

8. Once FG is acheived, bottle using a plastic bottle to tell where your carbonation is at. Once carbonation has been acheived, pasteurize and you're done.

Other notes: Ginger and citrus slows the fermentation process, this can take up to a month or more, have patience and you'll get there.

I opted to use a champaigne yeast, as EC-1118 has almost no flavor profile, and has a huge ideal temperature range. This makes it easier to make this year-round.

Author:

Hop and Grain Brewstore

Boil Size: 45 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 64

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/14/2021 12:41 AM

Notes:

Author:

Randy64

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.027

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: 1/11/2021 3:19 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!

Author:

Crazy Joe

Boil Size: 7.5 Gallons

Boil Time: 80

Boil Gravity: 1.038

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: Bottle Conditioned Dextrose

Priming Amount: 4 oz

Creation Date: 12/6/2017 7:13 AM

Notes: Shooting for a Slightly Hoppy, Citrusy, sour Gose for spring
Normal Efficency in my setup is ~68-72%, don't know what happened with it this batch. My mash normall is 90 mins, this brew was ~60 mins due to time constraints.

Author:

Myndflyte

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/22/2017 6:21 PM

Notes: Conduct a mini-mash in a 3-gallon (11.4 L) stock pot using a 5-gallon (18.9 L) nylon mesh paint strainer bag from the hardware/paint store. Crush the grain and put it in the mesh bag. Heat 6 qt. (5.7 L) water to 165°F (74°C) (a ratio of 2 qt./lb. or 4.2 L/kg), and immerse the grain bag. Make sure all the grain is thoroughly wetted quickly and check the temperature.
The mash temperature of the grain and water should now be about 150–155°F (66–68°C). Let mash sit for a half hour. Add heat while stirring to raise the temperature to 155°F (68°C) and let mash sit for another half hour. Place 2 gallons (7.6 L) water in a 5-gallon (18.9 L) boiling pot and heat to 165°F (74°C). Lift bag out of the first pot and let it drain for a minute before transferring to another pot. Swirl the bag in the pot to re-wet the grain and let it sit for 5 minutes. Lift the grain bag, drain, and discard the spent grain.

Add the wort from the first pot and the 3.3 lb. (1.49 kg) of liquid light malt extract to the second pot, and begin your boil. Wait for the hot break to occur, and then add the hops. Boil for 60 minutes. Add the remaining 3.3. lb. (1.49 kg) of liquid amber malt extract and the dark candi syrup during the last 10 minutes of the boil. Stir to prevent scorching. Chill the wort and dilute in the fermenter to 5 gallons (18.9 L). Pitch 2–3 vials or packs or White Labs WLP500 for a good pitching rate, and aerate thoroughly. Add the cherry juice concentrate after the third of fourth day of fermentation after activity has slowed.

Author:

ThatOldPC

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.08

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/5/2017 1:47 PM

Notes: Been asked by several to post this recipe so here it is. This is a fairly simple wheat beer recipe that is a real crowd pleaser. Great for hot summer days or back yard BBQ.

I usually do a single packet of yeast, dry pitch, no starter required but optional. "Lemons": some people worry about the pith of the lemon (white part of the rind) giving an off bitter taste, I've not had any issues but if it makes you feel better to scrap the zest and peal the lemon then go for it.

Author:

Boil Size: 13 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/28/2016 1:52 PM

Notes:

Author:

the mad zymurgist

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 7/1/2012 5:39 AM

Notes:

Author:

thereisnochaos

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/17/2016 7:45 PM

Notes:

Author:

bryehn

Boil Size: 2.56 Gallons

Boil Time: 50

Boil Gravity: 1.067

Efficiency: 95

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/18/2015 3:06 PM

Notes: 1.013 / 1.27% (POTENTIAL w/ GINGER BEER)

Author:

Norwaystout

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 35

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: 5/9/2015 8:45 PM

Notes:

Author:

Frosty Weasel

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.112

Efficiency: 35

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: 2/11/2015 3:57 AM

Notes: Heat 2 gallons of water to 170°F, and steep grains for 30 minutes. Use another .5 gallons of warm water to "sparge" the grains.

Stir in DME and LME and add enough water to bring the volume up to 3 gallons, and bring to a boil.

Once boil begins, add hops according to hopping schedule.

Cool the wort, and pour into fermenter with enough cold water to make 5.5 gallons.

Aerate and pitch yeast when temperature drops to 65°F. 2 slap packs is preferred.

Ferment at 65°-68° F for one week or until fermentation is complete. Age the beer in a secondary fermenter for one week at 65°F.

Carbonate to 1.5-2.5 volumes of CO2.

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/25/2015 11:35 PM

Notes:

Author:

tapmcse

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 35

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: 5/1/2016 8:56 PM

Notes: WYEAST #3056 Bavarian Wheat
or
WYEAST #3333 German Wheat

Author:

Sam Kornstein

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Dextrose

Priming Amount: 4oz

Creation Date: 2/26/2017 5:47 PM

Notes:

Author:

Delvan

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 35

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: 3/26/2016 1:02 AM

Notes:

Author:

mytdil6

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.169

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/28/2015 4:57 AM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 75

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/28/2015 12:01 AM

Notes: -- 1 tsp gypsum in mash water
-- added DME 75 min. of boil
-- 1/2 tsp IRISH MOSS last 20 min. of boil
-- 1/4 tsp YEAST nutrient 10 min. of boil
-- oxygenated then pitched yeast @ 65 deg
-- used 1500ml strter w/Shts HUMA LUMA Yeast
_______________________________
Day 1
-- 1st fermentor (10 days) @ 68 degrees
Day 11
-- 2nd fermentor (8 days) @ 68 degrees
(w/ 2 OZ CENTENNIAL - DRY HOPPED)
Day 19
-- cold crashed (9 days) @ 36 degrees with
dry-hops
Day 28
-- primed and bottled w/ 3/4 cup sugar w/
16oz of water