Homebrew Beer Recipes | Page 1869 | Browse 320,000+ at Brewer's Friend

Author:

thechad

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.026

Efficiency: 70

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: 2/5/2018 10:23 PM

Notes:

Author:

Wolf Pack Brewing

Boil Size: 41.01 Litres

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 72

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: 2.66 bar

Creation Date: 4/27/2022 10:09 PM

Notes: https://beerandbrewing.com/recipe-kros-strain-batch-625/

DIRECTIONS
Mill the grains and mash at 146°F (63°C) for 30 minutes; raise to 162°F (72°C) and rest 15 minutes; then raise to 170°F (77°C) for mash out. Recirculate for 20 minutes or until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 90 minutes, adding hops, nutrient, and Whirlfloc according to the schedule. After the boil, conduct a whirlpool step: Stir to create a vortex, add the whirlpool hops, and steep 5 minutes. Chill to 66°F (19°C), aerate the wort, and co-pitch the yeasts and Brett blend. For the “open” primary fermentation, don’t use an airlock; loosely cover the fermentor with a sanitized piece of foil. Allow the temperature to rise gradually during fermentation. When fermentation is complete and the gravity has stabilized, crash, package in kegs or champagne bottles, and carbonate to about 3.2 volumes of CO2.

BREWER’S NOTES
Conditioning: We age in foeders for 2–3 months; you could use oak chips or a small barrel. This recipe will work well with any Brett strain(s) you want to use. Condition in bottles for at least 8–12 months.

Water and pH adjustment: We start with reverse-osmosis (RO) water. At the first mash rest, we add phosphoric acid to target a pH of 5.2, plus 1.9 g gypsum and 1.3 g calcium chloride (equivalents for a 5-gallon batch). At the start of the boil, we again add 1.9 g gypsum and 1.3 calcium chloride.

This mixed-culture saison recipe comes courtesy of Bobby Kros, cofounder and head brewer at Kros Strain in La Vista, Nebraska.

Batch 625, he says, is “open-fermented in stainless with our house blend of two different Saccharomyces strains and five different Brettanomyces bruxellensis strains, then aged in an oak foeder. This saison has fruit-forward funk aromas and flavors followed by a dry but soft, finish.”

Here’s what our review panel said about the beer: “Hazy pale yellow with gorgeous, sturdy, meringue-like foam. Complex, enticing aroma with clove-and-chamomile spice, herbal-grassy notes, a touch of horse-blanket funk, and underlying stone fruit. Lively but soft on the palate, with bright stone-fruit flavors and fine, peppery bitterness that dissipates with the sparkle, leaving some cracker, herb-bitterness, and low-level barnyard. Elegant, tasty, and dry. Hits all the right notes.” The beer went on to become one of our Best 20 Beers in 2021.

Author:

JLBigler

Boil Size: 365.09 Gallons

Boil Time: 150

Boil Gravity: 19.3

Efficiency: 70

Mash Thickness: 1.2

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/10/2021 3:25 PM

Notes:

Author:

cksparker

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.084

Efficiency: 60

Mash Thickness: 1.5

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: 12/27/2020 2:34 AM

Notes:

Author:

Odd Company Brewing

Boil Size: 350 Litres

Boil Time: 60

Boil Gravity: 9.9

Efficiency: 78

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/18/2019 12:32 AM

Notes: Initial ferment with Old World Saison Yeast, allow to reach > 7 plato, bitch Brett D. Dry Hop, 3-4g per litre? Allow to Condition cold for long period, tasting for the right mix of funk/hoppy fresh.

Potentially blend down with fresh IPA? Or fresh Dry Hopped Sour?? Both??

Author:

catamount6275

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

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: 12/30/2018 1:15 PM

Notes: I bought this kit off the Brewers Best link to Home Brew Supply.com.

Well done kit.

Author:

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 90 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/24/2018 12:25 AM

Notes:

Author:

Mateo Meda

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/4/2018 8:18 PM

Notes:

Author:

Bruno Rchk

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: Primming Garrafa

Priming Amount: 7g/l

Creation Date: 6/3/2018 8:27 PM

Notes: Descrição bla bla bla bla

Author:

John Abrahamsen

Boil Size: 48 Litres

Boil Time: 90

Boil Gravity: 1.062

Efficiency: 70

Mash Thickness: 3.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/30/2018 8:13 PM

Notes:

Author:

Black Lion Homebrewery

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/18/2016 9:12 PM

Notes: **replaced 6-row with pale malt due to availability

This will need to be mashed in kettle and then transferred to lauter tun.

"To brew this Spencer Brewery Trappist Ale, mash in temperature at 122°F (50°C), heat up to 145°F (63°C) and hold for 45 minutes. Heat to 162°F (72°C) and hold for 15 minutes then check with iodine.
Heat to 172°F (78°C) afterward and transfer to lauter tun. Bring to a boil and follow hop schedule.

Chill beer to 66°F (19°C) and pitch yeast and ferment through for one week.

Then transfer into a green beer tank, leaving the spent yeast behind.

Chill to 41°F (5°C) and mature for one week.

Add cane sugar and neutral re-fermentation yeast for bottling. Fill bottles and allow three weeks for conditioning, with re-fermentation temperature at approximately 68°F (20°C)."

Author:

J A

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.081

Efficiency: 72

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/11/2018 10:08 PM

Notes: Condition for 3 months in secondary with bourbon soaked oak chips.

Author:

rodfon

Boil Size: 33 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/3/2017 5:06 PM

Notes:

Author:

clintos

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 72

Mash Thickness: 1.6

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: 11/8/2017 2:19 AM

Notes:

Author:

Wiregrass Brewing Company

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 54

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 43.27 psi

Creation Date: 9/15/2017 3:28 PM

Notes: Add Brown Sugar to the whirlpool.
Add raisons, pistachio shells & cloves to the secondary.

Author:

jmkinney0@yahoo.com

Boil Size: 6.75 Gallons

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 78

Mash Thickness: 1.33

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: 9/12/2017 11:53 PM

Notes: Second year using homegrown hops. Less of a harvest this year so as to adjust from original. Also went lower OG

Author:

seetu

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 80

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/27/2017 7:50 AM

Notes: 1) Ferment under pressure (< 15 psi) @ room temp.
2) Pressure transfer to keg after 2 weeks.

Author:

timmomyces

Boil Size: 810 Gallons

Boil Time: 60

Boil Gravity: 18.1

Efficiency: 90

Mash Thickness: 1.07

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 78 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/10/2017 4:24 PM

Notes:

Author:

testingapril

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

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: 7/29/2017 3:31 AM

Notes:

Author:

ardavies

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 80

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/5/2016 5:48 PM

Notes: 9.25.16
Lost ~.5 gal to trub and hop matter: 5 gal, 68 F, 4oz sugar for 2.35 vol CO2

Next time whirlpool at flameout and time to 180 to make sure hit time & temp for targeted IBU/isomerization; we chilled beyond whirlpool temp, meant to hit 180

NOTE:
- Measure water in buckets and add 7gal to kettle to confirm level
- 1 Campden tablet in 8 gallons for 10 minutes (potassium version)

http://www.brewersfriend.com/mash/
http://www.brewheads.com/batch.php
http://www.tastybrew.com/calculators/priming.html

Grain 70 / Mash tun 90
Mash water 167 (calc. said 165)
Water in tun before dough-in: 164
Mash start: 152

Stir after 15 and 30 minutes, holding at 151 then 150

Sparged to 5.5 gallons, had to add 1.5 more to sparge to hit X gal; boiled down to x before hopping. Sparge slower to attempt higher efficiency.
_________________________________________________________________________

HOPTIONS:
PALISADE: apricot, grass and clean floral characteristics.
DENALI: Juicy Fruit, Pineapple, Citrusy, Spicy; Citrus, Tropical Fruit, Stone Fruit/Apple-Pear/Melon/Berry (tie)
PEKKO: Clean, Pleasant, floral, citrus, mint, herbal, mellow, pineapple, thyme, saaz-like cucumber, sage, touch of lemon; as a dry hop in high alcohol beers, Pekko provides an intense tropical fruit character, with mango, pineapple and peach dominating

YEASTIONS...?
US-05 and WYEAST 1968: Jonathan from Baltibrew: split batch and fermented both at about 64F. The 1968 finished a little paler than the other. 1968 (like many British ale yeasts) accentuates malt character.

WYEAST 1272: Expect a soft, clean profile with hints of nut, and a slightly tart finish. Ferment at warmer temperatures to accentuate hop character with an increased fruitiness. Or, ferment cool for a clean, light citrus character. It attenuates well and is reliably flocculent, producing bright beer without filtration.