Homebrew Beer Recipes | Page 1881 | Browse 325,000+ at Brewer's Friend

Author:

ThatOldPC

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/8/2016 3:40 PM

Notes: 3 Gallons of cider is approximately 25 Lbs. and the OG was 1.049... several forums say this is the way to make the apple addition so here we go..

The actual complete batch size should be 3 gallons apple cider to approximately 2.5 gallons of beer wart. So total should be about 5.5 gallons in the primary.

To error on the side of caution I'm going to heat the cider to 170 degrees Fahrenheit for about 15 minuets to prevent any contamination of bacteria and wild yeast.

The IBU's look very high but you have to keep in mind that the recipe builder sees this as a 2.5 gallon batch and does not take into consideration the total volume of 5.5 once the cider has been added so best estimate on the bittering is slightly more then half the total so lest go with about 28 IBU's

Author:

Paladin Brew Club

Boil Size: 11.09 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 1.9

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: 11/8/2022 3:32 PM

Notes: Originally planned to mash for 60 minutes, but due to an empty propane tank, an extra 40 minutes of mash time was added while the sparge water was heating. Honey was added to the wort while chilling (110 degrees).

Primary fermentation at 60 degrees for 2 weeks. Moved to secondary fermentation and step lagered 2 degrees every 3 days until a final lagering temperature of 36 degrees was reached. Temperature was held at 36 degrees for 1 week.

Final Gravity taken during kegging, 1.006 was well below what was expected.

Author:

FELT Brewing

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.108

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 73 ° F

Priming Method: Corn Sugar

Priming Amount: 170 g

Creation Date: 12/23/2018 12:46 AM

Notes: At day 5, I sanitized and cut up 3 lbs. of fresh apricots. I kept all of the pits. Fresh peaches would have been ideal, but those don't exist in late December, so I used frozen slices from the store. I pureed all the fruit and added that with the pits that I kept.

At day 8, I used a dried out piece of oak and cut it into chunks. I sanitized it and let it dry for an hour in the oven, then added it to the fermentor.

At day 9, fermentation from the fruit had died down. I added the full packet for each of the Lacto and Brett (Wyeast brand).

At about week 4, I found a couple large, ripe peaches at the store, so I added those.

Each time I added anything to the fermentor, I am introducing oxygen, so I add a little bit of simple syrup to get get the yeast to refill the headspace with CO2.

I bottled everything just short of 6 weeks total time. The result was super oaky. Tried to filter out as much sediment as I could because there was a ton. Next time I do puree, I'll put it my grain bag to keep everything a little more contained. I mixed in a combo of corn sugar and sucrose before bottling to try to get the CO2 level around 3 volumes.

Opened a bottle after 1 week. Really oaky and a little tart. Really good looking head that dissipated after a minute. Carbonation seems to have gone well and now I'll just let it rest for a few months to let the bacteria do its thing.

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:

ratchet79

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.189

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: 8/31/2018 8:28 PM

Notes:

Author:

cgrass11

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.085

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: 1/31/2018 10:56 PM

Notes:

---------------------------
2.5 gallon batch

6.7% ABV
16 °SRM
55 IBUs

Original Gravity: 1.063
Final Gravity: 1.012

Chloride: ~ 150 ppm
Sulfate: ~ 70 ppm

Grain Bill (Mashed at 155°F for 60 minutes):

4.5 pounds 2-Row Malt (70%)
0.5 pounds Dark Munich Malt (8%)
0.5 pounds Victory Malt (8%)
0.5 pounds Crystal Malt 80 °L (8%)
0.25 pounds Biscuit Malt (4%)
0.12 pounds Special B

Hops (60 minute boil):

.25 ounces Falconer’s Flight at 60 minutes to go in the boil
.5 ounces Falconer’s Flight at 10 minutes to go in the boil
.5 ounces Amarillo at 10 minutes to go in the boil
.5 ounces Amarillo at 5 minutes to go in the boil
.25 ounces Falconer’s Flight at 5 minutes to go in the boil

Yeast: Omega Yeast Labs HotHead™ Ale OYL-057
80% Attentuation
Bottle conditioned

Author:

Sam Kornstein

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Dextrose

Priming Amount: 2oz.

Creation Date: 2/26/2017 4:11 PM

Notes:
Steep grains in 2 gallons of 160 degree water for 30 minutes
Sparge with 1/2 gallon of 168 degree water
Bring to boil and add malt extract
Add 1.5oz. Chinook (home grown) apx 8.4% AAU hops (@60 minutes)
Add 1.5oz. Chinook (home grown) apx 8.4% AAU hops (@10 minutes)
Cool wort to 70 degree
Pitch Ale Yeast
Add 2oz. priming sugar at bottling

Author:

CoCo2

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 65

Mash Thickness: 1.5

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: 4/15/2016 12:59 AM

Notes:

Author:

kcdesch@me.com

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 1.5

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: 2/28/2016 4:54 PM

Notes: Aiming for a Maibock, Helles Bock with some hop finish.

First batch. Actual O.G. 1.068,

After 2 weeks at 50 degrees and 1 week 67 degrees (with 1 oz German Saphir for dry hop)

S.G. 1.018

Now lager for 1 month at 42 degrees.

kegged 4-23-16, F.G. 1.018

Author:

Gray_Cat

Boil Size: 3 Gallons

Boil Time: N/A

Boil Gravity: 1.049

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/11/2016 3:42 PM

Notes: ****NO BOIL***
1.87 lb. Cooper's Classic American Light LME
pre-hopped @ 11IBU
1.5 lb. Clover honey
1 lb. Wheat LME
2.5 or more gallons pre-filtered water
Mix all contents to sanitized 3 gallon carboy, aerate, pitch one packet US-05 and attach airlock.

Ferment primary 2-3 weeks. Rack and bottle, add 2 CarboDrops per 22oz. bottle, cap and condition 2-3 weeks at room temps, then refrigerate.

Author:

tstahlgti

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.089

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/30/2013 9:15 PM

Notes: Pulled from BrewToad. Modified to use the 1084 Irish Ale Yeast.

Author:

Rleeret

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

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: 1/1/2016 12:56 AM

Notes:

Author:

Boil Size: 21 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: Cane Sugar

Priming Amount: N/A

Creation Date: 8/3/2015 8:55 PM

Notes:

Author:

alethos

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/28/2015 8:25 AM

Notes:

Author:

Tjchibbi79

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/18/2015 6:06 AM

Notes:

Author:

georgoooooo

Boil Size: 2 Gallons

Boil Time: 30

Boil Gravity: 1.166

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/11/2015 7:59 PM

Notes:

Author:

franko0408

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

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: 1/30/2015 12:34 AM

Notes:

Author:

Adam Zygmański

Boil Size: 8.5 Litres

Boil Time: 60

Boil Gravity: 38.3

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/20/2015 5:11 PM

Notes: Temperatura namaczania słodu i jęczmienia to 68 st. C., przez 40 min. Wodę (6l) podgrzać do 70 st. C. Po namoczeniu dodać ekstrakt. Gotować 60 min.Chmielenie na 60 min. całość!!! Dodać wody (15l z balkonu). Fermentacja od temperatury 20 - 21 C. uwodnić drożdże przed zadaniem.Fermentor z kranikiem na burzliwą. Po burzliwej (ok. 4 dni) zlać na małe wiadro z filtratorem i z powrotem do tego z kranikiem (umyć) i na cichą zostawić (ok.4 dni). Po ok. 8 - 10 dniach butelkować. Do refermentacji użyć 100g glukozy na 21l piwa. Leżakować 4 tygodnie.

Author:

AbsoZed

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.11

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/28/2014 11:12 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.106

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: Dextrose

Priming Amount: N/A

Creation Date: 5/1/2014 11:15 PM

Notes: