Homebrew Beer Recipes | Page 1684 | Browse 325,000+ at Brewer's Friend

Author:

kmosand@gmail.com

Boil Size: 140 Litres

Boil Time: 65

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 3

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: 4/8/2017 7:34 AM

Notes: 132 gram US-05, Hydrated
Not red X but Special X.

Author:

Boil Size: 6.7 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: co2

Priming Amount: 10.23 psi

Creation Date: 10/3/2021 6:56 AM

Notes: Is it an APA? Is it an IPA? Yes

Full volume, no sparge.

At power off, chill BRIEFLY to 180F, then steep x 20 min. When hop stand is complete, remove all hop bags and chill to 65F or less.

Dry hop loose in FV

Author:

Boil Size: 6.9 Gallons

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: co2

Priming Amount: 10.23 psi

Creation Date: 8/24/2021 2:36 AM

Notes: Silver Medal at the All American Homebrew Competition, 4/2/2022
xxxxxxxxxxxxxxxxxxxxx

*** 8% (6 gravity pts) extract boost due to decoction?***

Single decoction:

Dough in for protein rest x 10 min, then ramp up to 152.

After 30 min at 152, pull 1/3 thick mash (8-10 qt?), heat to boil x 30 min while stirring, then add back to mash kettle. Reset to 170F for mash out x 10 min

FWH while draining basket

*** cold sparge 0.3 gal to hit preboil volume ***

Remove boil hop bags at flame out.

Wait 10 min, then add flame out hops in a bag, steep x 20 min then rapidly chill to 60-65F.

Drain wort into FV and then attach to FTC - chill to 48F (HEPA filter in blow off stopper)

Pitch at 48F and allow to free rise to 50F. Ferment at 50F x 7 days, then raise to 55F x 3 days, then raise to 60F x 2 days. Check gravity on day 13 & and 15, and if stable, cold crash and package as per usual.

Author:

CraftBeerBanter

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: 3

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: 7/21/2021 12:01 AM

Notes:

Author:

Humanity

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/25/2020 2:21 AM

Notes:

Author:

Ugly Ear Brewing

Boil Size: 6.04 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 82

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: co2

Priming Amount: 10.1 psi

Creation Date: 9/22/2020 6:48 PM

Notes: 2L Starter

Brew day:
Mash at lower side to help produce dryer beer 142-146 (Maybe 2 step mash?)
stir in grain thoroughly

Hops:
Hallertauer - 30 min
Hersbrucker - 20 min
Perle - 10 min

Author:

Rob2010SS

Boil Size: 20 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 72

Mash Thickness: 1.35

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/8/2020 8:32 PM

Notes: This was definitely a fun and challenging one to make. The goal was a sour ale that gave you the feel of drinking a milkshake and I think we accomplished just that. Final gravity did finish at 1.027 so it was a nice, thick mouthfeel. Couple of things to note...

The vanilla is listed at 10 beans. We used vanilla extract from Beanilla and on their website, they have a conversion table that states 1 tbsp of the extract is equivalent to 1 vanilla bean. We used 10 tbsp of the vanilla extract.

With the dry hop, the hop varieties were ok, but not 100% complimentary to the fruit. I think I'd pull out the lotus and stick with citra and huell melon in the future. The dry hop equated to about .8oz / gal and I think I'd also drop that to maybe .5oz / gal.

When it was done, we felt it was a good fruited sour but it was no milkshake sour. So to get that milkshake feel, we backsweetened in the keg with truvia. It took about 96g of truvia per 5 gallon keg to get the sweetness level that we wanted.

Upon initial taste, your palate is hit with the sweetness from the truvia. Mid sip before you swallow, you get hit with the fruit. On the backend and after you swallow, you get the vanilla and the tartness from the lactobacillus.

Author:

Boil Size: 33 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/14/2020 9:44 PM

Notes:

Author:

furssy

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 9.3

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/7/2019 11:15 AM

Notes: This is a variation of my other recipe using different sour technique. I know the spike method is frown upon but it is just an experiment for comparison reasons.

mash low at 64 c,
sparge
spike the wort with lactic acid to pH 4.5
boil as per usual
before cooling the whole wort lower pH further to 3.6
cool to pitching temperature
pitch
ferment
add fruit to secondary for 5-7 days, use mesh bag

Author:

Boil Size: 24.5 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/20/2017 8:50 PM

Notes:

Author:

KnotCurser

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/20/2013 1:30 PM

Notes: This is basically a clone of Boulevard Brewery's Tank 7 with the addition of Rosemary.

Author:

Boil Size: 28.5 Litres

Boil Time: 75

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/7/2017 4:55 PM

Notes:

Author:

Miha Voncina

Boil Size: 50 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 80

Mash Thickness: 4

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: 1/27/2017 9:51 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 65

Mash Thickness: 1.25

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: 12/28/2016 8:55 PM

Notes: To brew the Old Rasputin Russian Imperial Stout clone, mash grains at 152°F (67°C) for 60 minutes. Mash out at 158°F (70°C) for 10 minutes. Sparge and proceed with boil, adding hops at specified intervals.

Chill to 70°F (21°C), aerate or oxygenate well and pitch ale yeast slurry. Ferment at 68°F (20°C) until fermentation is complete.

Author:

caribbeanbrewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.101

Efficiency: 35

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: 7/14/2016 5:38 PM

Notes:

Author:

LuckyMe

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 14 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/3/2015 7:10 PM

Notes:

Author:

Colinater22

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/20/2015 5:09 PM

Notes:

Author:

Michael Welsh

Boil Size: 7.5 Gallons

Boil Time: 75

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: 5/17/2011 5:12 PM

Notes:

Author:

dstarkMB

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/29/2014 4:57 AM

Notes: (Notes from my Original Recipe, man has my knowledge grown since this first batch!)

I like to add the Lactose in the last 15 minutes of the boil. I've switched from adding the Vanilla to the boil to adding it into the primary Fermenter, in English, I retain a lot of the taste of Vanilla that from when I was adding to the boil. This should have a decent balance.

Author:

Skeff

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/20/2013 7:17 PM

Notes: Prepare a yeast starter a day or two before you start your brewing. Mix the crushed grains well in a clean, dry bucket. Heat 11 qts. of water to 174° F. Mash in slowly in stages, as described below. The temperature of the mash should be between 150° and 158° F. Within this range, higher levels give a less fermentable wort and a more full-bodied beer. Lower temperatures give a more fermentable wort. Acidify 5 gals. of sparge water to a pH of 5.7 using lactic acid. Homebrewing shops sell solutions of 88 percent lactic acid concentration. A stock solution of the acid may be prepared by mixing 2 tsp. into 3 cups of water. This stock solution can be stored, and using about 1/2 cup will reduce the pH of 5 gals. of tap water to nearly 5.7. Be sure to verify this using pH papers or some other means. Acidification prevents excessive extraction of husk tannins. Heat the acidified sparge water to a temperature at or just below 170° F. Maintain the mash vessel at temperature for at least 1 hour. Mash out, raising the temperature of the mash to 168° F. To begin the sparge, slowly drain and collect 1/2 gal. wort from the lauter tun, then gently pour this back on top of the grain bed. Repeat twice more; this establishes the grain bed and produces relatively clear initial runnings of wort by filtering out any fine grain particles within the bed. Begin the sparge, maintaining the sparge water at or just below 170° F. Typically sparging for this recipes takes 45 min. to 1 hour. More time is needed if the oat content is increased. Collect 6.5 gals. of wort.

Boil the wort vigorously for 15 min. Add hops and boil 30 more min. Add Irish moss and boil 15 more minutes. Total boil is 60 min. Cool the wort to room temperature within 30 min. of the end of the boil. Siphon the wort off the trub into a sanitized fermenter. Aerate the wort for 15 min. Pitch the yeast starter. Seal the fermenter with an air lock, and let the fermentation proceed until complete.