Homebrew Beer Recipes | Page 1774 | Browse 320,000+ at Brewer's Friend

Author:

hoosier buddy

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 73

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: 12/8/2016 2:37 PM

Notes:

Author:

Tim Bulin

Boil Size: 7.24 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 74

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 55 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 8/13/2022 11:20 AM

Notes: 2 week primary

30 day minimum lagering time@34oF 13psi CO2

Author:

AJO7730

Boil Size: 12 Litres

Boil Time: N/A

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: 77 g

Creation Date: 7/10/2021 1:36 PM

Notes: 1. The apples are firstly shredded using a food processor with a shredder attachment. This allows all the apples, skin and all, to have an increased surface area. 25g of Pectinase enzyme is added over the apple shavings and 5 crushed Campden tablets. This is then covered with aluminium foil and a heavy cloth or closed with the lid and airlock. This is allowed to digest for 4 hours at 35 degrees.

2. The apple digest is then placed into a clean and sterilized fruit press lined with a muslin bag. The juice is then slowly pressed over the course of 30-60 minutes into a 20L pressure fermenter. This is given at least 4 additional hours additionally to rest for the SO2 to degas.

3. 500mL of Water is then heated to 75 degrees Celsius for 15 minutes of Pasteurizing, the addition of the Cinnamon, Orange Rind and Earl Grey Tea. After 15 minutes, dissolve 500g of caster sugar in 500mL of water and add to Tea solution.

4. Pour the sugar and flavour mixture into the apple cider fermenter and close the fermenter lid but open the pressure release valve.

5. The Yeast is added 8 hours into the work and fermentation is allowed to occur for 3 weeks at 15 psi.

6. After 3 weeks, transfer clear cider to another clean PET fermenter to exclude sediment from primary fermentation. Allow this to now condition for another 2 weeks in this fermenter with a floating dip tube. Ensure the pressure is allowed to reach 15-20psi. Alternatively, keg in 2.5L PET bottles foe 2 weeks conditioning before serving on tap at 5psi at 4 degrees. Wait for 3 days before serving to absorb the appropriate amount of CO2.

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 7/4/2021 6:38 PM

Notes:

Author:

Kaarlo

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 80

Mash Thickness: N/A

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: 9/16/2018 10:32 AM

Notes:

Author:

Isomerization

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: 3.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 90 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/3/2018 2:29 PM

Notes: Hop Blend: 4 oz each of Citra, El Dorado and Mosaic

Add 1 oz at 5 min, 1 oz each at 170 F (every 10 min) for 30 min and then 8 oz dry hop after FG reached.

Add 1 sachet of glucoamylase when pitching the yeast, ferment at 90 F.

BREW DAY (29-SEP-18):
OG = ~1.046
OYL-091 pitched at ~95F and will ferment at 90F

UPDATE 01-OCT-18:
Fermentation complete in 24hr, temp dropped to 74F and 8 oz of hop blend added to dry hop. After 3 days, cold crash with CO2 balloon attached.

UPDATE 06-OCT-18:
After 2 day cold crash at 34F racked via closed transfer to keg. FG appears to be ~1.000 after temp correction.

Author:

Hamo

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.105

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/18/2017 11:55 PM

Notes: Steep grain packs for 20-30 mins in 1.5l of hot tap water
Strain into large pot and rinse with 1l of hot tap water, discard the grain
Add 4 l of water and 1kg of the Light LME, bring to the boil while stirring
Add 30g of Hellertau hops (or Styrian)
With 10mins to go on the boil, add the Whirfloc. (Can be omitted)
Turn of the heat after 60mins
Add the rest of the malts and Candy Sugar and 4g of nutrient (but not the Dextrose) stir until dissolved
Place in a sink of cool water and wait for 10-15 mins
Pour the contents of the saucepan into the fermenter and top up to 23l with chilled water
Stir vigorously to aerate
Add the yeast when the liquid is around 20 degrees C
On day 4 of fermentation add the Dextrose.

Author:

RockHopper

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 65

Mash Thickness: 2.7

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: 8/1/2017 9:19 PM

Notes: NOT COMPLETE!

1st take on To Øl Campale, a Blonde Ale bittered with Grapefruit Peel. Brewed with almost no bittering hops, only bitterness deriving from the peel of grapefruits.

Author:

DwackBeer

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.05

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: 6/27/2017 4:16 PM

Notes:

Author:

Stoat Road Brewery

Boil Size: 55 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 72

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/7/2017 1:00 PM

Notes: 1) Mesketemperatur bør nå +7 grader før kornet kommer i.
2) Skyllevann skal være på 77 grader.
3) Hent ut 1 dl vørter etter 30 min. Kjøl ned til 18 grader og tilsett Irish Moss. Tilsettes brygget 10 min før kokeslutt.
4) Kjøling senkes ned i brygg 5 min før kokeslutt for desinfisering.

Målt OG:
Målt FG:

Author:

Tore

Boil Size: 6 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/13/2013 10:26 PM

Notes: Add rooibos at 80C after flameout, keep for 10 minutes before cooling.

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:

Corey Leitch

Boil Size: 2.75 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/4/2016 9:12 PM

Notes:

Author:

Chris Parsons

Boil Size: 13 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 66

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: Sugar

Priming Amount: 8

Creation Date: 3/25/2016 6:32 PM

Notes: Witbier spiced with pepper, coriander seeds and orange peels. maybe a little hoppier than your typical trad witbier.

Author:

Diamond-Geezer

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 72

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/23/2016 8:51 PM

Notes: 1 tsp of gypsum, 2 packets of yeast,

Author:

Tinkbrewer

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/18/2016 1:51 PM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.5

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: 8/31/2015 12:26 AM

Notes:

Author:

ScoundrelBrau

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/21/2015 10:50 PM

Notes:

Author:

NealS

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.04

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: 1/25/2015 12:07 AM

Notes:

Author:

PeterH61

Boil Size: 17 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 90

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: 12/22/2014 7:05 PM

Notes: