Homebrew Beer Recipes | Page 1847 | Browse 325,000+ at Brewer's Friend

Author:

gaj90027

Boil Size: 1.3 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 2.0

Primary Temp: 85 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/17/2018 9:44 PM

Notes:

Author:

Domskidom

Boil Size: 430 Litres

Boil Time: 90

Boil Gravity: 1.1

Efficiency: 70

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/27/2022 9:30 AM

Notes:

Author:

guco

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 73

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: 3/28/2022 9:16 PM

Notes: Water - 21L @ 72C starting temp + grain @ 20C

Author:

105WestBrewing

Boil Size: 32 Gallons

Boil Time: 60

Boil Gravity: 16

Efficiency: 68

Mash Thickness: 1.3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/14/2021 2:44 PM

Notes:

Author:

Rispoli

Boil Size: 39.84 Litres

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: 3.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 12 ° C

Priming Method: InvertSugar

Priming Amount: 144.3 g

Creation Date: 6/20/2021 1:24 AM

Notes:

Author:

Critter

Boil Size: 3.75 Gallons

Boil Time: 60

Boil Gravity: 1.09

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/9/2019 11:12 PM

Notes:

Author:

Zeletochoy

Boil Size: 21.25 Litres

Boil Time: 60

Boil Gravity: 1.087

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/25/2019 1:45 PM

Notes: Candi sugar is actually caramel

Author:

dgeiser

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 78

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: N/A

Creation Date: 3/4/2019 3:08 AM

Notes:

Author:

mwpearce

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/26/2019 5:23 PM

Notes:

Author:

Nogias

Boil Size: 24.4 Litres

Boil Time: 60

Boil Gravity: 14.4

Efficiency: 75

Mash Thickness: 3.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/10/2018 11:34 PM

Notes: Gęstwa S-23
Chmielenie 2x

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:

Tollie Mitchell

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.104

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/12/2018 12:23 AM

Notes: Normally, I would use all Cluster hops at 50/60 but I didn't have enough.

Author:

Simon PK Smith

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 20 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/23/2017 12:47 PM

Notes:

Author:

Haresy77

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.117

Efficiency: 71

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/17/2017 7:55 PM

Notes:

Author:

newbrew72

Boil Size: 11.05 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 64

Mash Thickness: 1.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/25/2016 2:10 AM

Notes:

Author:

Kost-ØL

Boil Size: 17 Litres

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 58

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/2/2016 9:34 AM

Notes:

Author:

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/29/2016 8:44 PM

Notes:

Author:

nj viking

Boil Size: 9 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/24/2015 9:34 AM

Notes: Add chocolate 15 min left in boil.

Add coarsely ground coffee in hop sock at flame out.

At bottling or kegging add 2 oz coffee cold pressed in 8 oz water to bottles or kegs.

Fill Mash tun back up with 9 gal water, add 1lb 2 row and .5 victory malt, makes a good partygyle brown.

Author:

Moose_Lang

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 67

Mash Thickness: 1.5

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: 9/22/2015 3:03 PM

Notes:

Author:

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.082

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/6/2015 8:33 PM

Notes: