Homebrew Beer Recipes | Page 1712 | Browse 320,000+ at Brewer's Friend

Author:

bryggmasteriet@gmail.com

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 78

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/27/2016 1:30 PM

Notes:

Author:

Jet'sBrewHouse

Boil Size: 4.31 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 7/8/2022 11:59 AM

Notes:

Author:

MegAHerZ666

Boil Size: 28.34 Litres

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 188 g

Creation Date: 6/29/2021 4:33 PM

Notes: 3 volumenes de co2 (receta original 3,5 puede ser demasiado alto)

Mangrove Jack M29 a 26ºC

Author:

Gman58

Boil Size: 6.91 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 64

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 8.09 psi

Creation Date: 4/3/2021 3:42 PM

Notes: 1st dry hop addition on day 2 of fermentation (1.027/73 deg. F/13 psi). Used 6 nylon cold brew coffee bags with string suspended by running it through the screw-in ball lock post for the spunding valve. Unscrewed the post and dropped it in with very little exposure to oxygen.

4/16/2021Day 5 - Early taste test is encouraging. Similar to Collective Arts - Good Monster. Nice balance between the hops so far. Plan to do second dry hop in keg during crash and conditioning.

4/16/2021 Fermentation Complete - Used Lallemand Verdant yeast and it chewed through this batch in about 4 days. Dry hopped on day 2 during active fermentation. Fermented at 10-12 psi pressure until day 3, then lowered pressure to 5-7 psi for the tail end of the primary.

4/17/2021- Transferred to keg. Cold crash @ 36 F w last hop charge in keg (nylon bag). Blanket of CO2 @33 psi. Already nicely carbonated due to pressure ferment. Separate OG/FG via hydrometer = OG 1.066 FG 1.014 ~6.8 ABV
OG/FG via Tilt = OG 1.074 FG 1.018 ~7.35 ABV - Sample taste test - Heavy grapefruit, a bit of hop burn but very happy with this batch.

Author:

TigerDave

Boil Size: 7.36 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 10

Creation Date: 12/30/2020 9:16 PM

Notes:

Author:

Jpo

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/19/2019 7:54 PM

Notes: Use yeast cultured from Allagash White, as it is the house strain.

Mixed with fresh Tripel after bourbon barrel aging to taste.

Recipe still needs water chemistry added.

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:

Genus Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.064

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: 8/15/2017 7:37 PM

Notes:

Author:

Kjeller 5

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/21/2017 2:14 PM

Notes:

Author:

schaez

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: 1.3

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: 3/16/2017 10:39 PM

Notes:

Author:

brewbrewbrewbrewbre

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 70

Mash Thickness: 1.4

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: 1/9/2015 4:02 PM

Notes: Brew 8 gallons of Abbey style Dark Strong/Dubbel, sour 5 gal and ferment 3 gal in small carboy. Use Belgian Ardennes from golden strong.
- Use dregs from sours
- oud bruin for a more malt foreward beer
- LACTOBACILLUS BUCHNERI - also used for sour browns, moderate acidity
- mash in around 153, allow to drop a bit as wort is recycled with pump. Add some hot water if it starts to get low

after drinking the Ursula angel of odd I think I want to make sure I mash at or above 152 to provide some body so it isn't so thin after the souring takes place. Keep good amount of munich in recipe to give body.
- After tasting the golden strong (4wks) - 150-152 is a good mash temp
- Too much body will not be desirable.
- about 7.5% would be good

Pitch in dregs of ursula the odd and rodenbach. should probably get something from crooked stave to get a reliable brett source. Other bacteria unknown.

http://allaboutbeer.com/brewing-with-sugar/

https://growlermag.com/homebrew-recipe-provisional-sour-belgian-brown/

http://jesterkingbrewery.com/jester-king-homebrew-recipes-part-ii

http://www.homebrewtalk.com/showthread.php?t=147815

*** https://www.homebrewersassociation.org/how-to-brew/6-tips-brew-sour-beers-mad-fermentationist/ ***

*** http://sourbeerblog.com/the-sour-beer-brewday/ ***

*** http://beersmithrecipes.com/viewrecipe/566877/surly-pentagram ***

One pitfall to watch for is the level of dissolved CO2 in the beer at bottling. After a long period of time in secondary, particularly when oak is involved because it provides nucleation sites, the beer can be completely flat. Normal priming sugar calculations assume a certain amount of residual carbonation based on the temperature of the beer, without this carbonation the beer will seem flat even after the yeast consume all the priming sugar. To remedy this you can give the beer a small feeding (2-3 oz) with table/corn sugar a week or so before bottling or additional priming sugar at bottling.
https://www.themadfermentationist.com/2008/06/all-about-brettanomyces.html

Yep, I tried it with decent results. Just let the cubes soak for a few weeks to make sure that the microbes get down into the wood, then dry on a rack in a cool/dry place (I’d avoid direct sunlight and really hot temperatures so it is gentler on the microbes). Make sure you get them fully dried before storage or you risk mold growth.

Al (of East Coast Yeast fame) used wood cubes that he drilled holes in to increase the surface area, Vinnie (or Russian River fame) did something similar with oak chips. The advantage is that it freezes the microbe population (you don’t have to worry about one microbe outcompeting the rest) and doesn’t require regular feedings, but I’m not sure how quickly the different strains die off.
- use remaining oak cubes to store bacteria, boil before inoculating to reduce oak intensity and sanitize
- consider using cubes in secondary of other beers to finish
-> drop a few final gravity points and crisp them up, continue developing depth of flavor, particularly for higher gravity beers that should be lighter in body

http://sourbeerblog.com/fundamentals-of-sour-beer-fermentation/

Author:

wobdee

Boil Size: 4.8 Gallons

Boil Time: 75

Boil Gravity: 1.043

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.75

Primary Temp: 48 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/10/2016 1:48 PM

Notes: 5.25 Gal Preboiled water

Ferment at 48 for 5 days, raise to 54 for 2 days, lower 3 degrees per day and keg day 13. Lager at 32 for 6 weeks.

Author:

a.rolfes@yahoo.com

Boil Size: 9.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 60

Mash Thickness: 1.25

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: 8/7/2016 6:43 PM

Notes:

Author:

kiwifirst

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 80

Mash Thickness: 3.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/18/2016 4:01 AM

Notes: US05 Slurry
1L starter
2L Starter

Author:

Grill Master 242

Boil Size: 7.75 Gallons

Boil Time: 70

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: Corn Sugar

Priming Amount: 4 ounces

Creation Date: 6/13/2016 12:19 AM

Notes:

Author:

RockHopper

Boil Size: 2.4 Gallons

Boil Time: 60

Boil Gravity: 1.135

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: Cane sugar

Priming Amount: 160 g added to full vol

Creation Date: 4/2/2016 2:05 PM

Notes:

Author:

Zack B

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/30/2016 4:15 PM

Notes:

Author:

Gruneisen

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 69

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/27/2015 5:08 PM

Notes:

Author:

bisandcan

Boil Size: 7.5 Gallons

Boil Time: 120

Boil Gravity: 1.065

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/23/2015 8:48 PM

Notes:

Author:

Mickey

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.044

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: 4/6/2015 10:22 PM

Notes: