Homebrew Beer Recipes | Page 1718 | Browse 300,000+ at Brewer's Friend

Author:

Distressed Braumeister

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 65

Mash Thickness: 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: 6/27/2017 7:09 AM

Notes:

Author:

Wilder Drive Brewing Company

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 63

Mash Thickness: 3.04

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 77 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/28/2022 3:06 PM

Notes: 1st beer brew ever!

HYDROMETER READINGS (ROOM TEMP)
Gravity after 1st mash - 1.029
Gravity after 2nd mash - 1.036
Gravity after boil - 1.043
Gravity after 24hrs fermenting - 1.030
Gravity after 2weeks fermenting - 1.016

pH READINGS (ROOM TEMP)
pH after 1st mash - 6.0
pH after 2st mash - 5.9
pH after boil - 6.4
pH after 24hrs fermenting - 4.2
pH after 2weeks fermenting - 3.1

MASH:
Grains slowly poured in at 157 strike with medium stirring. Recirculated for the last 50 minutes, no recirculation for the first 10 minutes of mash. For the 2nd higher temp mash, again did not circulate for the first 10 minutes then recirculated for the last 10 minutes. Gravity was low after first mash so second mash was done. Stirred vigorously for the first 5 minutes of the second mash pH seemed high after mash phase. Added 2.5g more of CaCl (originally added only 5g) immediately before the boil to try and combat this. Would recommend using lactic acid instead to lower pH for this sour in the future. Used 50/50 wheat/pilsner (10lbs total) and potentially had too thick of mash/stuck mash. I believe the issue was not giving a vigorous enough stir. Would stir more thoroughly next time at each 10 minute mark and forego the secondary mashing phase.

BOIL:
Anvil Foundry was set to 85% power during boil, which seemed to give a good boil. I believe the yeast nutrient (DAP) added during the boil significantly raised the pH. Would not use yeast nutrient again for this recipe. Hop spider was used for hop pellets, everything else went into the main boil volume.

FERMENTATION:
Wort cooled rapidly from boil to approximately 90 degrees. Would probably go to 80 degrees for cooling next time. Used Anvil Foundry pump to go into fermenter, and made sure to splash on wall to maximize oxygenation. Yeast was pitched at approximately 90F. Fermenter stored at approximately 77F. 6lbs of cherries (50/50 tart/sweet - frozen from meijer) were added 24 hours into fermentation. Cherries were stored in freezer. 24 hours before putting in they were transferred to the fridge to thaw. Then on the day they were put in they were heated rapidly from fridge in ~130F water for 20 minutes, blended to near uniformity, and then poured into the fermenter using a big bowl and the wide mouth fermenter. There was lots of splashing and it seemed like it was poured in with a significant to medium amount of agitation to the liquid surface. At 2 week mark cold crashed for 2 days at about 38F. Immediately racked to keg after 2 days of cold crashing.

TASTING NOTES:
Tasting after 1st mash - strong wheat and sugar flavor, a little bit watery, mild chalkiness
Tasting after 2st mash - stronger wheat and especially stronger sugar flavor; still a bit watery, mild chalkiness
Tasting after boil - extremely bitter; a lot of harsh taste with regards to bitterness - hops very pronounced and just bitey in general. Sugar was hard to taste but still present. Salty and almost chalky. Definitely able to taste the aromatics from the coriander as well.
Tasting after 24hrs fermenting - much less bitter, very salty tasting, fair as far as sugar goes, definitely there but not overwhelming, and honestly a bit chalky tasting. Starting to taste a hint of sour/tart/acidity. Much "thicker" feeling, less watery and more full mouth feel. After 2 weeks taste was much more tart and smooth, with a good balance between salty, sweet, and tart. Very nuanced cherry flavor, really just popping with tartness.

FUTURE THINGS TO TRY:
-90 minute mash
-add 0.5lbs acidulated malt to mash
-lactic acid to lower pH
-adding epsom salt to supply magnesium
-no yeast nutrient
-add half lb of rice hulls to mash to prevent sticking

Author:

Stefan Forch

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

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: 3/18/2022 1:25 PM

Notes:

Author:

Alfus32

Boil Size: 7 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/27/2021 3:16 PM

Notes:

Author:

JFCoppola

Boil Size: 7.09 Gallons

Boil Time: 30

Boil Gravity: 1.078

Efficiency: 74

Mash Thickness: 1.32

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 3.2 oz

Creation Date: 5/15/2021 3:34 PM

Notes: 2nd Batch I will forego whirlfloc and use older NEIPA water profile 2/5/20.

Author:

caribbeanbrewing

Boil Size: 37.47 Gallons

Boil Time: 60

Boil Gravity: 1.088

Efficiency: 64

Mash Thickness: 1.2

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: 11/24/2018 9:10 PM

Notes:

Author:

kblankenship11

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 75

Mash Thickness: 1.75

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: 10/14/2018 1:29 PM

Notes: Fermented with White Labs New Nordic

Author:

Tom Dennis

Boil Size: 29 Litres

Boil Time: 15

Boil Gravity: 1.029

Efficiency: 68

Mash Thickness: 3

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: 8/7/2018 11:44 PM

Notes:

Author:

dfj

Boil Size: 5.75 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: corn sugar

Priming Amount: 4 oz

Creation Date: 2/20/2018 2:50 AM

Notes: dry hop after 3 days

Author:

Nerubian

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 68

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/27/2017 11:42 AM

Notes: 334 Kč slady + kvasnice (2x M31)
130 Kč 1Kg kandovaného cukru

OG: 1.075
FG: 1.007

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

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: 9/1/2015 1:25 AM

Notes:

Author:

jean-marc

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 3.31

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 9 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/27/2017 3:16 PM

Notes: Infuser les fleur d'hibiscus dans 2 litre d'eau pendant 10-15 minute. Filtrer et refroidir et mettre en tourie en restant aseptiser
7 jour en tourrie pour le zeste de 3 pamplemousse et linfusion a lhibiscus

Author:

TheLadybugTree

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 80

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/2/2017 1:59 PM

Notes: Northern Brewer has a wet dog smell. I don't mind it.

Author:

bisand

Boil Size: 50 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/9/2017 12:01 PM

Notes: Pitch på 12 grader, og øk til 17. Hold den der til den er ferdig.

Author:

llvtt

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 1.4

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: 1/15/2017 12:06 AM

Notes: joint brew with Dom & Bryce.

Brew day (mash) responsibilities:

* wipe down and assemble grainfather +
* measure out strike water
* measure out sparge water

* water adjustments +
* clean & calibrate pH meter
* wipe down and deploy auxiliary heating element (for heating strike water)

* mash in

* clean mash basket

Author:

a6asics

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/16/2016 6:18 PM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.042

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: 9/24/2016 2:09 PM

Notes:

Author:

Jessman52

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 59

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: Corn Sugar

Priming Amount: 4.0

Creation Date: 5/1/2016 4:32 PM

Notes: * Batch #12A-6A
*Cult of Saint Bartholomew is the 6th of 12 brew sessions in the Twelve Apostles beer line. Each of these 12 brews are American Amber Ales. Experimentation with water profile, temperature variations including mash temp., grain bill, ambient temp., hops varieties and yeast strains provide endless opportunity to learn about and improve this beer over the period of 1 year.
*American Amber(Red) Ale with a sharp bite of a lemon kick in the tail from hops.
*American 2-row pale ale malt, American Crystal 60L and Victory malt rounds out the grain bill.
*Magnum hops adds a balanced bitterness, homegrown whole leaf Cascade hops and Lemon Drops hops add distinctive grapefruit flavor and lemon - citrus aroma.
*Homegrown Cascade hops Alpha Acid has been age adjusted in this recipe since details of storage and pick date are a known variable.
*Mash temperatures in the range of 152°F to 156°F creating a wort with a nice balance of fermentable and non-fermentable sugars.
*White Labs California Ale WLP001 PurePitch Lot # 1025103 Manuf. April 13, 2016. QC cell count 3.36e9/ml slurry.
*Bitterness to starting gravity ratio (IBU [35.7] divided by OG [58]) = [.61]. (0.5 to 0.7 for a balanced amber).
*Actual Final Gravity (w/h calibrated precision hydrometer). Actual ABV = _____.
*All test equipment calibrated prior to use and all samples temperature adjusted.