Homebrew Beer Recipes | Page 1710 | Browse 320,000+ at Brewer's Friend

Author:

Pogue mahone

Boil Size: 4.5 Gallons

Boil Time: 90

Boil Gravity: 1.065

Efficiency: 74

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 2.9

Creation Date: 12/30/2022 11:44 PM

Notes: Bottled with 1/8 tsp “Blue” glitter dust per bottle.

Author:

DDJ

Boil Size: 10 Gallons

Boil Time: 90

Boil Gravity: 1.082

Efficiency: 70

Mash Thickness: 1.25

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: 9/7/2015 3:51 PM

Notes:

Author:

Tdog

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/15/2016 12:53 AM

Notes:

Author:

oipivo

Boil Size: 24 Litres

Boil Time: 5

Boil Gravity: 1.069

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: 12/2/2019 8:45 AM

Notes: Didn't bother rehydrating yeast, just pitched dry. Used 3 packets of yeast due to higher ABV. Left in fermentor for almost 3 weeks then cold crashed and kegged.

Flavors are really nice and completely different than many NEIPAs I've had lately.

Author:

degz

Boil Size: 6.9 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 84

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/8/2018 9:21 PM

Notes: Roast cocoa nibs and let rest in whisky for a few days. Rack to secondary after about 5 - 7 days and "dry hop" with your cocoa nibs / whisky solution.

*Optional*
Cold crash beer until it is below 10°C (50°F) and add gelatin solution. Continue cold crash to 0°C (32°F) and let sit for about 32 hours.

Author:

Kev

Boil Size: 9.5 Gallons

Boil Time: 90

Boil Gravity: 1.071

Efficiency: 66

Mash Thickness: 1.6

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: 10/11/2016 3:57 PM

Notes: Take late addition malts (and coffee) in 9q 175F water, steep 30 min, drain, save wort. Take late addition malts, add to mash. Add late wort at beginning of primary.

Author:

gmull70

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/17/2015 5:49 PM

Notes:

Author:

jordanfrenzy

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 65

Mash Thickness: 1.25

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: 12/15/2017 9:39 PM

Notes:

Author:

El Sabana Brewery

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 56

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 35 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/24/2018 12:34 AM

Notes: Boil 20min, Acify to 4.5ph then add Sour Pitch and wait 24h, check levels of acidity when 3.4, 3.5 is achieved boil for 40min and then add remaining hops and spices

Author:

Alex Schwartzman

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.01

Efficiency: 35

Mash Thickness: 3

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: 12/26/2016 11:54 AM

Notes: Kvas is an ancient refreshing bubbly drink, usually classified as "non-alcoholic".

It fits very well to any uncomfortably hot working environment - in the field, in the bakery, in the metallurgical factory.

Yeast:
Any yeast will fit. I used US-05 just because I have some leftovers. If no yeast is available - fresh bio grape will do the job. Grapes have some yeast on the skin. If no grape is available, 200g of yeast-free rye bread will be needed. In this case, natural rye yeast will come to play, it's like "lactobacillae", but acts slower, thus, more controllable.

Dosage:
Children - zero, however, some parents do increase dosage to up to 1L/day, if children are really helping out in the field or in the garden.
Adults - 10L/day. Some bakeries provide up to 5L/day, and set mandatory consumption to 1L/day.

Variations:
It's allowed to spoil the wort with any "lactobacillale". It will become even tastier, however, the better taste will last only 1-2 days, then you'll drain the vinegar to the sink. Children like that "acidy" type of kvas better than pure alcoholic one.

If you don't have access to Chocolate Rye malt, feel free to pick any rye malt, and bake it at 130C for 20-40 minutes. If no malt is available - please, use the rye flour.

Carbonization:
Carbonization is natural. That's why there is 100g sugar per 10L of drink. Feel free to replace it with 120g Honey, and you'll get "Honey Kvas".

Simplifications:
In some countries, Rye/Barley extract is available for the sale.

Bottling:
Please, avoid bottling. I ferment it in the bucket, and then we drink it straight from there. I pitch at 25C, and when primary fermentation is over, I add the sugar and put the bucket in the fridge. Next day the drink is cooled down to 10C and has some bubbles. That's sufficient.

Author:

Wolf Pack Brewing

Boil Size: 67.72 Litres

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: co2

Priming Amount: 0.57 bar

Creation Date: 7/18/2022 6:11 AM

Notes: https://www.patreon.com/posts/kainui-draught-36519605

Author:

Rob R.

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 67

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/5/2021 7:08 PM

Notes: Fermented for 2 weeks and 4 days in carboy, bottle conditioned for two weeks afterwards. Found that keeping it in primary fermenter for 2 weeks and 4 or 5 days usually results in a clearer beer and a more golden colour rather than a dull yellow. This could probably also be achieved by adding a Whirlfloc tablet with 15 minutes remaining in boil, but we found it seems to taste better with the extra time in primary fermentation.

Alternately could add 2nd addition of hops with 5 minutes remaining in boil to achieve a BG/GU ratio of 0.49, which does not adhere strictly to the style but still has an IBU within the style's range.

Have tried several iterations, including one with Lutra Kveik instead of Wyeast-1098. Found that the Lutra resulted in a lemon aftertaste, a bit sour. Also tried White Labs WLP-002 English Ale Yeast, though this seems to produce a taste that is less enjoyable than Wyeast-1098. May try other British Ale yeasts, but Wyeast-1098 seems to produce the best taste discovered so far.

Author:

Thomas Strand

Boil Size: 35 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 75

Mash Thickness: 5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/11/2020 4:44 PM

Notes: Ligner litt på Lucky Jack, men et godt hakk bedre.

Author:

JimiBarr

Boil Size: 45.5 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 60

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/21/2018 12:08 AM

Notes:

Author:

mpmccann

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Force Carbonate

Priming Amount: 10 psi

Creation Date: 7/13/2016 1:04 PM

Notes:

Author:

Wazza

Boil Size: 48 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/8/2016 10:54 PM

Notes: 2nd generation yeast.

Author:

A-Rooster

Boil Size: 9.5 Gallons

Boil Time: 60

Boil Gravity: 1.022

Efficiency: 72.5

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: 10/14/2015 2:00 PM

Notes: Carbonate 1-1.5 vol CO2

Author:

dtrifonov

Boil Size: 44 Litres

Boil Time: 60

Boil Gravity: 9.6

Efficiency: 74

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: 6/24/2015 4:33 PM

Notes:

Author:

Frankycrash

Boil Size: 155 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 3.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/21/2015 2:25 PM

Notes: 1:42 - start of heat
4:13 - mash start@73 deg celcius with sparge recirculation
5:15 - mash ends@71 deg celcius
5:18 - transfer to boil starts, flame on during transfer.
6:20 - 11.5 brix - 1.046 og previous boil
7:10 - boil start, first hop addition
8:00 - hops and supermoss in
8:10 - wirlpool and flame off