Homebrew Beer Recipes | Page 172 | Browse 325,000+ at Brewer's Friend

Author:

Sustainable Alcoholic

Boil Size: 9 Litres

Boil Time: 40

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Batch

Priming Amount: 150g

Creation Date: 4/14/2012 6:58 PM

Notes: Based on a disappointing recent sample of Marble Ginger and a Twitter discussion with an ex-Marble brewer, I wanted to make something killer fiery so I doubled his recommended ginger additions.

Day 3 - Boil Honey with water and 5g dried ginger. Strained, cooled and add.

Day 5 - Rack to secondary, add fine sliced fresh ginger in bag, add some brandy to the dried ginger, stick it in a bag, add to secondary.

Priming sugar boiled with water and 5g dried ginger.

Author:

blairmo

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.101

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/17/2016 10:22 PM

Notes: Jan 18 2016
OG 1.101
FG 1.004

Unplanned experimental recipe. Goal, to achieve a brew somewhere on the spectrum of saison-mead-ale

22 navel oranges juiced through Breville juicer. Est. 23grams sugar per orange (1.11 lbs), 46oz in volume.
Juice added at 10min to pasteurize
--------------------
7days: transfer to secondary
2lbs raw unprocessed honey added
Champagne yeast added
-------------------
14days:
1lb raw unprocessed honey added
(bubble 5sec intervals within 24hrs, so yeast still firing)
------------------------
1month:
Bottled using 1/2cup of raw cane sugar
Tastes pretty good. Fairly sour beer, but not funky at all. Fair amount of residual flavor and tongue tingling from the orange peel and ginger.
As original gravity was not taken due to multiple additions of honey, the estimate above is 1.101
Final gravity 1.004, and it certainly feels boozy after a few drinks.
-----------------------
April 3 2016 update
very nice head, very nice flavor other than being a little harsh. Cant wait to drink this in several more months and years.
------------------------
12/26/16 opened a bottle at Christmas, all the flavor still there..maybe a little dryer...really drinks like a hopped champaign

Author:

Bakke Brygg

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: Sukkerlake

Priming Amount: 4,5 g sukker/L

Creation Date: 3/1/2014 11:17 AM

Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 13,5 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

Mesking på 66 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 17 grader før pitching av gjær.

Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 2-4 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 10-14 dager).

Gjæralternativer: WLP005, WLP007, WLP013, WLP023, Danstar London ESB, Safale S-04

Author:

bhive01

Boil Size: 7.1 Gallons

Boil Time: 90

Boil Gravity: 1.033

Efficiency: 75

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/21/2021 12:15 AM

Notes: The modern recipe according to Bateman's. Removes the black malt from the more traditional recipe and as a result it is much lighter color (EBC 38). Nottingham is not perfect match for their proprietary house yeast, but most similar available profile.

Dialing back the SG a bit to match the 4.8% prescribed by the brewery. Also dialing back the volume to 6 G in fermentor and matching ~40 IBUs. Changing salts and hops to grams.

Author:

LackBeardBeer

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.091

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Table Sugar

Priming Amount: 4 oz

Creation Date: 7/16/2015 3:58 PM

Notes:

Author:

sdbeaudette

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/7/2017 3:58 AM

Notes:

Author:

Antz

Boil Size: 15 Gallons

Boil Time: 60

Boil Gravity: 1.04

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: 12/17/2014 12:39 PM

Notes: Ferment at 68 degrees F. Carbonate to 2.4 volumes of CO2.

Author:

BoiseBrewBlog

Boil Size: 7 Gallons

Boil Time: N/A

Boil Gravity: 1.028

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: Corn Suger

Priming Amount: N/A

Creation Date: 11/23/2013 6:05 PM

Notes: Home grown spontaneous Lacto
1c raw uncrushed 2-row add 1c 130F water, mason jar. Allowed to grow at room temp for aprox 1 week.
Split wort into 2 3G carboys and pitched this homemade Lacto (added a little water and sluried it around, pitched the solution) into one and added the WY5335 into the other. After a 3 day head start at about 90F, added dehydrated Safale 05 into each CB and allowed to finish. Racked after about a week, keeping each separate. Home made Lacto was much more sour. Bottled this and primed for 3.5v and after 3 weeks at room temp, first test was pretty much perfect.

Author:

Gregt44

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 68

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: 10/28/2020 3:05 AM

Notes: 14c 7 days

Author:

pagmusic

Boil Size: 7.75 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 78

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/21/2018 8:49 PM

Notes: Overshot gravity to 1.066 so added half a gallon of boiled/chilled water to reach 1.058

Author:

phillipsrx@hotmail.com

Boil Size: 6.2 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 68

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: 3/16/2015 9:09 AM

Notes:

Author:

JB Brew BQ

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.068

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: 12/5/2015 2:41 AM

Notes: Use a blow off tube!!!

Author:

Genus Brewing

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/15/2014 11:34 PM

Notes:

Author:

FatsSchindee

Boil Size: 1.875 Gallons

Boil Time: 90

Boil Gravity: 1.015

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: Corn sugar

Priming Amount: 0.85 oz (for 2.3 Vol CO2)

Creation Date: 7/6/2013 3:57 PM

Notes: Steep/mash grains in 0.8 qts water at 155* (~165* strike temp) for 45 min. Sparge with 0.5 qt (1 pt) water at 170*, then add 6.2 qts water for a 1.875 gal (1 gal, 3.5 qt) boil (90 min to reduce DMS), to aim for 1 gallon into glass jug for fermentation.

Primary at 50*F for 2-3 weeks. D-rest at 64*F for 2-3 days. Rack to new 1 gal jug and lager at 34*F for 7 weeks minimum.

Prime and bottle to 2.3 Vol CO2.

Author:

jimdubc

Boil Size: 4 Gallons

Boil Time: 90

Boil Gravity: 1.076

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/10/2014 1:27 PM

Notes:

Finish below 1.025 if you do not want it to be sweet. Ferment in the 60s for 4-5 days, and then let it go up into the 70s to finish. Pitch more yeast after 3 weeks if gravity is still high.

***Notes from my first brew of this recipe****

4 months in primary on yeast cake (no move to secondary, no problem)

FG was .014 - 85% attenuation from this strain (the first 21 days I let it get as warm as it wanted, at some points fermentation was so active the temp was over 84 degrees; spent the next 3 months in the mid-60's

Pitched dry bottling yeast and additional sugar to carb it, took about 3 weeks to finish

The aromas of this "young Quad" are very nice - plum, cherry and balanced yeast funkiness. It will only improve with age.

Updated tasting notes - home run for sure, the beer has rounded out with age and is delicious.

Tasting note at Nov '15 @ 16 months...beer has been cellaring around 60 and I just popped a bomber to take a taste. Needless to say I am happy with the product. Deep raisin and fig aroma with a chocolate maltiness and a strong alcohol bite.

Author:

bret america

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/9/2014 6:18 PM

Notes: OC Fair 2016 - rated 35.3 (category 28a)

Brew Date: 08/16/14
Brett Date: 08/24/14
Pear Date: 10/06/14
Bottle Date: 12/06/14

Secondary ferment
-5 lbs pears
-WLP650 - Brux Brett

Author:

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: Maple Syrup

Priming Amount: 150g

Creation Date: 9/29/2015 3:57 PM

Notes:

Author:

Stellenbosch

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 13 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/26/2015 12:07 PM

Notes: This style depends on pitching a lot of healthy yeast cells. As with hops, however, the particular strain is not hugely important. What is important is that esters, aromatic alcohols and other flavor compounds associated with yeast’s respiration and reproduction phases are subdued. This can be accomplished by choosing a yeast strain that is known to be relatively “neutral” in flavor impact. It can also be accomplished by pitching a large volume of any ale strain and fermenting at a cooler-than-usual temperature.

add yeast nutrient. Perhaps soften the water slightly by adding NaHCO3.

May also need daily agitation of fermenter.

Original gravity is 1.061 (???). Add 0.75kg of sugar, OG = 1.072 FG = 1.024.
instead of fuggles south african new hops were added 20g/55min, IBU in twenties (boiled without first gallon that was boiled separately)

cooled in the freezer to 13C, yeast pitched.

Went down to 1.010 (9.2%), very thin body. Infection with wild yeast

Author:

Rice Island Brewery

Boil Size: 15 Litres

Boil Time: 90

Boil Gravity: 10

Efficiency: 71

Mash Thickness: 4.4

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 14 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/5/2016 5:02 PM

Notes:

Author:

trudelphic

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 77

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: 5/19/2012 5:29 AM

Notes: