Homebrew Beer Recipes | Page 1914 | Browse 320,000+ at Brewer's Friend

Author:

Meddo

Boil Size: 36.5 Litres

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 72.4

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.75

Primary Temp: 19 ° C

Priming Method: Forced

Priming Amount: N/A

Creation Date: 10/8/2016 4:21 AM

Notes: 2 L starter (205 g DME, pinch of yeast nutrient)
4 L starter (410 g DME, pinch of yeast nutrient)

Author:

Antmaniac

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.214

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/5/2022 11:50 PM

Notes: Steep grains in 1 gallon of 152 water for 30 mins.

Raise to 168 and rinse steeping bag. Add 6 gallons of water and boil. Turn off heat and add DME in batches, stirring to dissolve. Boil for 55 mins. then do a whirlpool, stir 5 mins, add hops and steep 30 mins.

Chill to 65 and pitch yeast. Ferment at 68 . On day 4, add dry hops. Ferment for 6 more days.

Could also use 8.8 lb of two-row pale malt. Mash at 152 for 60 mins.

Author:

Back of the Passage Brewery

Boil Size: 26 Litres

Boil Time: 45

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 1.91 bar

Creation Date: 5/7/2020 9:22 AM

Notes: Batch #1 - 28/6/20 - (Eff.: 70 %, Att.: %, ABV: 5.1%)
- Pre-boil (post sour) volume - 26 L (Using mash paddle measure)
- Mash vol.: 31 L, Pre-boil vol.: 26 L, Batch vol.: 23 L
- OG: 10 (Tilt), 1072 (Refract.)
Pre-soured with 12 ml Lactic acid 88%, Vaalia French Vanilla Pro-biotic yoghurt, left for 48 hr at 40 C. It was cold and the wort cooled slowly to 30 C despite heat wrap, may have affected sourness.
30/6/20 - x2 re-hydrated Nottingham yeast packs in 25 C, 220 ml water with a hint of Fermaid AT as the wort is sour and some viability may be lost.
4/7/20 - Ferm temp upped to 19.5 C, cold days so slow to rise.
5/7/20 - SG: 1034
6/7/20 - SG: 1033
9/7/20 - SG: 1032, 18.5 C, tastes of sweet orange and smells slightly like funky raw grain, medium body, not bad. Cold crashed to 1.5 C for 2 days.
Trying to keep the initial flavour additions a little restrained so that I could add more after kegging.
11/7/20 - Fined with gelatin (1/2 tsp in 1/4 cup water warmed in microwave to 65 C) poured into fermenter.
12/7/20 - Kegged and carbed. Fermenter had a strong cinnamon aroma but not much flavour.
14/7/20 - Tastes strongly of apple juice/cider, a hint of sour.
18/7/20 - Tastes strongly of apple pie filling with not much cinnamon or vanilla. Added another 40 ml of cinnamon tisane through PRV.
23/7/20 - Added 6 ml of Vanilla (Madagascar) through PRV.
3/8/20 - Added another 5 ml of Vanilla (Madagascar) and 20 ml of cinnamon tisane through PRV, still heavy on the apple with only a hint of cinnamon at the back.
7/8/20 - Added 30ml cinnamon tisane, poured off a bottle for camping.
23/8/20 - Added 60 g Muscavado sugar and 50 g brown sugar dissolved in 200 ml of boiling water to keg to try and add biscuit/crumble flavour. Next time add more biscuit in the malt bill.
8/11/20 - Ditched it, couldn't get it to taste right. Sad face

Cinnamon tisane added 30 ml (syringe) before cold crash with vanilla and apple. Made using 3 cinnamon sticks (photo) in 300 ml of water, soaked for 30 min then boiled for 10 min and allowed to cool.
Vanilla extract (photo) added 20 ml through airlock.
Apple Slices - Pie Fruit (photo) 500 g added in mesh hop sock.

Substitutes:
- Crisp Malt Naked Oats in for Golden Naked Oats
- Gladfield Light Crystal in for Cara-Amber
- 27.5 L pre first (15 min) boil.

Description of Original: A-weema-weh, a-weema-weh
In the crumble, the mighty crumble,
This beer is heaps alright.
In the crumble, the apple crumble,
This beer will heaps delight. A Weeeeeee…..
This Apple Crumble Dessert Sour has a tasty malt bill with a strong stewed apple flavour, delicious cinnamon and vanilla notes and a nice tartness to boot!

Author:

stinksoup

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 69

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: 3/1/2017 8:48 PM

Notes: Mostly based on BrewDog's "Hopped-Up Brown Ale" from DIY DOG.

Grist is almost identical. Hops are similar. Adjusted for lower bitterness. Trying to hit a BU:GU around 0.70 to 0.75.

Author:

magsta628

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.085

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/4/2013 4:01 PM

Notes: Not sure here on the amount of extract to add. I've read all kinds of recipes, seems like most people add 3-6 lbs extract in addition to the partial mash. I have here 4 lbs DME. I think it just depends on how high of a gravity we want.

All extract added late in boil.

Author:

Carey B

Boil Size: 2 Gallons

Boil Time: 30

Boil Gravity: 1.051

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/31/2016 10:29 PM

Notes:

Author:

Stevobrews10000

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/9/2016 12:56 AM

Notes:

Author:

duffmcq

Boil Size: 5.5 Gallons

Boil Time: 90

Boil Gravity: 1.074

Efficiency: 40

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/18/2015 1:23 AM

Notes: Burton IPA yeast wyeast 1203

Author:

jon.a.cooke@gmail.com

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 75

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: 4/26/2016 4:19 PM

Notes:

Author:

rfgetz

Boil Size: 4.25 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/11/2016 5:38 PM

Notes:

Author:

byåsen Bryggarlaug

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

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: 1/31/2016 9:56 PM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 180

Boil Gravity: 1.035

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/19/2016 7:14 PM

Notes:

Author:

Aussiedamo

Boil Size: 26.5 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: DME

Priming Amount: 110

Creation Date: 10/10/2016 7:49 PM

Notes: DROPPED ONTO YEAST CAKE FROM PREVIOUS BREW

Author:

ESPRESSOFIEND

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.195

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/15/2016 12:48 AM

Notes:

Author:

Justin Hladky

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/28/2017 9:29 PM

Notes: Added the zest and fruit of 4 oranges. Plinth removed at 5 minutes and let steep 20 minutes after boil.

Author:

Big Bones Brewing

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/31/2017 2:56 AM

Notes:

Author:

Kapiti Brewery

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.218

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: Carbonation Drops

Priming Amount: 18.6 grams

Creation Date: 11/18/2015 5:46 AM

Notes:

Author:

Hof1Brygg

Boil Size: 39 Litres

Boil Time: 75

Boil Gravity: 1.033

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.75

Primary Temp: 10 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/25/2017 9:48 AM

Notes:

Author:

Back of the Passage Brewery

Boil Size: 29.5 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 68

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: 4/22/2017 10:55 AM

Notes: Substitutions
- Gladfield Medium Crystal for Crystal 60
- Gladfield Dark Crystal for Crystal 120

30/4/17
- Roast pecans in 175C oven for 8-12 min, coarse chop and add to mash.
- No krausen on beer, maybe due to fat in nuts?

7/5/17
- SG 1016
- Mild nutty aroma and hint of pecan.

9/5/17
- 2 vodka soaked vanilla beans added to fermenter.

14/5/17
- FG 1016, bottled using drops

31/5/17
- Tasted mildly of nuts, smooth body with a nice vanilla backbone, pretty tasty.

15/8/17
- Lacks body and head, needs more oats, hint of banana as it warmed, pecan flavour has died a bit.