Homebrew Beer Recipes | Page 1612 | Browse 320,000+ at Brewer's Friend

Author:

Jan Erik Johansen

Boil Size: 21 Litres

Boil Time: 60

Boil Gravity: 1.08

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/4/2015 12:49 PM

Notes:

Author:

Maltose Falcons

Boil Size: 6 Gallons

Boil Time: N/A

Boil Gravity: 1.104

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: 8/31/2021 2:01 AM

Notes: I sourced a 60# pail from Olive Hill Company down in Fallbrook. James Frazer is the beekeeper. Contact him at 760-304-2061 or at olivehillcompany@yahoo.com. We found their booth at the Vista farmer's market.

Mashing Instructions:
Bring 2-1/2 gallons of Glendale's finest carbon-filtered tap water to a boil in a 5 gallon pot. Cut the flame. Add one WhirlFloc tablet, 1/2 tsp. of grape tannin and one vial of the Super Yeast food from John's shop. Stir in 18 lb of honey (that's 6 quarts). Stir well. Stir some more. Be careful. That's now nearly 4 gallons in a 5 gallon pot.

Extra Ingredients:
One three pound can of the red raspberry puree from John's shop.

Three 10 oz. packages of frozen mixed berries (strawberry, blueberry and blackberry) from Whole Foods.

Pour the raspberry puree and the now thawed mixed berries into the bottom of the cleaned and sanitized fermenter. Cover with 1 gallon of cold tap water. My primary fermenter for this batch is a 10 gal. white plastic food grade bucket with a lid. The lid doesn't have to fit tightly; it just has to keep insects and critters out while allowing CO2 to escape.

Yeast:
Two 5 gram packages of Red Star dried wine yeast, Cote des Blancs.

I prepared a yeast starter the day before and left 750 ml of starter solution going on my stir plate until ready to pitch on brew day.

Special Instructions / Notes:
Pour the honey/water mixture over the berries already in the fermenter. Top with enough cold tap water to reach 6 gallons. Because it was at 120F, I used an immersion chiller to get it down to about 80F. That's the limit with the temperature of the local tap water these days. Stir some more. Took a reading with my refractometer: 23.2 brix. Pitched the yeast slurry and oxygenated for 2 minutes. It was actively fermenting the next morning when I punched down the must cap and oxygenated for another minute. Fermentation is taking place in warm ambient temperature in my garage. I plan to leave it in primary for about two weeks and then rack out from under the must into a glass carboy to continue fermenting for as long as it takes, racking occasionally. Let's hope I can bring a sample to taste at next year's mead tasting event at the shop.

Author:

nfacciola

Boil Size: 20 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 60

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/8/2017 3:33 AM

Notes: 2.5L starter (pull 0.5L for saving) --> 172B, cold crash & decant.

10L starter --> 1,610B, cold crash & decant. Pitch slurry only.

Author:

board23

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.231

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/31/2016 1:03 AM

Notes: 7.5 Kg Honey (Costco) added to 3 Gal Water @ 70C, mixed until dissolved.

Topped up to 5.5 Gal; Pasteurized at 70C for 15 minutes; Air cooled to room temperature

Pitched Lavlin EC-1118 Dry Yeast, added 5 Tsp Yeast Nutrient.

4 Vanilla Bean in Secondary

Author:

si_hartlepool

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 2.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/24/2015 6:02 PM

Notes: Kaltenberg yeast - no starter.

Nelson + Cascade 20g each at 0 mins, 20g each at 80 degrees.

Author:

Triple Threat

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 70

Mash Thickness: 1.33

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: 8/2/2015 9:36 PM

Notes:

Author:

MAGV21

Boil Size: 310 Litres

Boil Time: 72

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 13 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/16/2016 4:55 PM

Notes:

Author:

Thunderchunky

Boil Size: 9 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

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: 8/17/2016 9:52 PM

Notes: 12 BRIX

Author:

Tim Dewald

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/19/2016 3:35 AM

Notes:

Author:

Crookedeyeboy

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: 4

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: 10/28/2016 8:39 AM

Notes:

Author:

keifallen

Boil Size: 14 Litres

Boil Time: 60

Boil Gravity: 1.023

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: Dextrose

Priming Amount: N/A

Creation Date: 6/16/2015 6:08 AM

Notes: put 1.6kg of cherries into 700ml of brandy

pipped cherries and blitze and added with 500ml brandy to fermenter
put beer into secondary with cherry stuff

bottled pre and post cherry addition and will bottle the rest after a week or so
worries about how to calculate the ABV, do we just do another number and add that to the initial percentage. I think so!

Author:

Vitor Falcao

Boil Size: 55 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/30/2016 8:50 PM

Notes:

Author:

JP Griffith

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/6/2015 10:07 PM

Notes:

Author:

LisaF

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 80

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: 6/1/2018 10:03 PM

Notes:

Author:

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 2.7

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: 1/23/2020 6:11 PM

Notes:

Author:

jpthier1020

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/18/2015 1:34 AM

Notes:

Author:

Jackson5

Boil Size: 3.34 Gallons

Boil Time: 60

Boil Gravity: 1.08

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: 10/24/2021 1:57 PM

Notes:

Author:

Boil Size: 22 Litres

Boil Time: 30

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 4.15

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/31/2022 12:03 PM

Notes: https://beerandbrewing.com/make-your-best-cream-ale/

https://www.craftbeer.com/styles/american-cream-ale

https://www.morebeer.com/articles/brewing_cream_ale

https://www.northernbrewer.com/blogs/beer-recipes-ingredients/short-pour-designing-your-perfect-cream-ale

eventueel 50 graden stap voor mais

AANTEKENINGEN:

Niet te bitter
Niet dry-hoppen maar alles bij flame out

--------------------------------------------------------------------------------------

Naam:

DOELSTELLING RECEPT: Fris en makkelijk doordrinkbaar bier

Gewenste hopbitterheid: 15 IBU

Gewenste kleur: 5 - 9 EBC

Alcohol: Ongeveer 5.0 - 5.5%

Kleur:

Schuimkraag:

Geur:

Smaak:

Hopbitterheid:

Koolzuur:

--------------------------------------------------------------------------------------

INGREDIENTEN MOUT:

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MAISCH-STAPPEN:

Stap 2 - 60 min. 65 graden - Maischen
Stap 3 - 05 min. 72 graden - Uitmaischen
Stap 4 - 30 min. 100 graden - Koken

--------------------------------------------------------------------------------------

AANPASSINGEN T.O.V VOORGAANDE BROUW:

RECEPT:
-NVT

WERKWIJZE:
-NVT

------------------------------------------------------------------------------------

WATERGEBRUIK:

Beslagdikte . 4.15 L/kg
Startvolume: 17. Liter
Moutopname: 4 x 1.1 = 4.4 Liter
Over: 12.60 liter
Aanspoelen tot: 22 Liter
Spoelwater: 9.4 Liter

Spoel methode: Fly Sparge

Verwacht:
Volume aanvang koken: 22 Liter - SG:
Volume na 30 min. koken: 20 Liter SG:

------------------------------------------------------------------------------------

GISTSTARTER:

Ja 1 liter actieve starter toevoegen zonder afgieten

500 ml apart houden na spoelen en koken in erlenmeyer

------------------------------------------------------------------------------------

VERGISTING:

Hoofdgisting : 20 C
Nagisting: 22 C
Rijping: 15 C

-------------------------------------------------------------------------------------

BOTTELEN:

Bottelsuiker: 5.0 gr/L

-------------------------------------------------------------------------------------

LINKS & TIPS:

Author:

Tim Bulin

Boil Size: 12.43 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 80

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: 1/31/2023 2:54 AM

Notes:

Author:

bhive01

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 80

Mash Thickness: 1.21

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: 18.21 psi

Creation Date: 4/20/2024 3:03 PM

Notes: Copying from Aley Ale with some modifications.
https://www.brewersfriend.com/homebrew/recipe/view/208618/sam-smith-india-ale-clone
https://www.homebrewtalk.com/threads/sam-smiths-india-ale-clone.17456/

Here it is from BYO:
OG= 1.060
FG = 1.015
IBU = 50

10 lbs. pale malt
1 lb. toasted malt.
Oven roasted at 350 degrees for 15 minutes
.75 lb.Crystal 60L
.5 lb. malted wheat
7.25 AAU Nothdown hops - 60 minutes 9% alpha .8 oz
6 AAU Kent Goldings hops - 30 minutes 4% alpha 1.5 oz.
4 AAU Brambling Cross hops - 15 minutes 4% alpha 1 oz.
4 AAU Fuggle hops - Dry hop 4% alpha 1 oz.
Wyeast 1098
Mash at 153

Don't have Bramling Cross. Going to sub in HRC-002, formerly known as 2000-010-008. https://www.experimentalpublichops.com/place-an-order
"Moderately intense with stone fruit, specifically black plum, jammy sweetness, slight pine, citrus, and overall a very purple experience."

https://www.homebrewtalk.com/threads/tadcaster-water-profile.494144/
Good profile for Tadcaster from MBrungard
Ca 50 ppm
Mg 10
Na 5
SO4 105
Cl 45
HCO3 0