Homebrew Beer Recipes | Page 1943 | Browse 320,000+ at Brewer's Friend

Author:

hoosier buddy

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 73

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/5/2017 5:29 PM

Notes: Pale ale, to complete the brewing triumvirate of:
IPA
Bitter
Pale Ale

condition grain overnight with 4.4 oz. Spring water
condition 10 gallons water overnight with two Camden tablets

grain temperature xx° F
heat four gallons strike water to 1xx° F
with 11 g gypsum
mash temperature 1xxx° F
pre-boil gravity 1.0xx

fermentation temperature xx° F - xx hours after pitching
(basement air temperature xx° F)

rack to two 3 gallon fermenters
allow to ferment out, then add dry hops

separate dry hop additions, for 4 days
1 oz. Jarrylo to batch 1
1 oz. Azacca to batch 2

bottle
White temperature sensor Jarrylo batch crowns
black Azacca batch crowns
ABV 6.3

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:

ultrashock

Boil Size: 50 Litres

Boil Time: 75

Boil Gravity: 10.8

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/23/2019 7:55 AM

Notes: Falconer's Fight - 100 гр. в единия кег;
Mosaic - 100 гр. в другия кег;
5,5гр / 1 литър
Остават 8 литра за бутилиране и отлежаване.

Без промиване:
58L вода за подгряване(С промиване - 20 литра кофа, т.е. 38L)
66 градуса
Общо к-во вода и малц: 65L
Преди варене: 48L
След варене: 42L

Преди варене 11P ~50L
OG: 12.2

FG 31.05.19 - 6,2 преди корекция, 2,63 след корекция.

Author:

doucet.stacey@gmail.com

Boil Size: 16 Litres

Boil Time: 75

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/15/2017 6:19 PM

Notes: Deuxieme batch brassé le 28 janvier 2018.

10g de Ella à 15.3 AA pour 60 min
3g de Ella à 15.3 AA pour 10 min

Author:

jackpressure

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/20/2017 10:16 PM

Notes:

Author:

Gummi Ben - Norðan 2

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.048

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: 9/6/2017 11:44 AM

Notes: Water Liters
Total mash water needed 32
Grain absorption losses -2.8
Starting boil volume 29.2
Boil off losses -6
Hops absorption losses -0.2
Amount going into fermentor 23
Total: 32

Author:

Redleg Ed

Boil Size: 6.8 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 78

Mash Thickness: 1.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 66 ° F

Priming Method: CO2

Priming Amount: 12psi

Creation Date: 7/14/2017 11:06 PM

Notes: Use STC-1000+ Quick ALE PROFILE (Pr0)(14.5 Days)
Pitch yeast @ <70°
SP0: 66°
dh0: 120 (5 day ferment)
SP1: 66°
dh1: 24 (1 day ramp up)
SP2: 70°
dh2: 72 (3 day attenuation/diacetyl rest)
SP3: 70°
dh3: 60 (2.5 day ramp down)
SP4: 36°
dh4: 0 (Cold crash, fine and keg)

Substituted Honey Malt for Aromatic and 50L Chrystal for the 20L & 40L

Author:

Kjeller 5

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/7/2017 11:25 AM

Notes:

Author:

Stefan_kv

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/5/2017 10:44 AM

Notes:

Author:

Dave_CE

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 65

Mash Thickness: 2.6

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: 2/14/2017 1:16 PM

Notes:

Author:

Boil Size: 14.25 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 84.7

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/19/2015 12:04 AM

Notes:

Author:

BigD'sBrewcave

Boil Size: 13.5 Gallons

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 79

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/25/2016 11:39 PM

Notes: Toasted my own 2-row
Dry hopped in the keg for 7 days with Lemon Drop pellet

Author:

Brew Lab

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 68

Mash Thickness: 1.5

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: 9/3/2016 7:56 PM

Notes: Light malt, lightly fruity, low hop aroma. Low bitterness, dry finish. Medium Body. Kolsch strains and clean fermenting american ales or lagers appropriate yeast substitutes.

Author:

brendonwbrown

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/15/2016 3:10 PM

Notes:

Author:

KetilP

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: Sukkerlake

Priming Amount: 6 g sukker/l

Creation Date: 2/3/2016 8:50 PM

Notes:

Author:

hawks86

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: Bottle Conditioning

Priming Amount: 3.3 oz. Dextrose

Creation Date: 1/30/2016 2:42 AM

Notes:

Author:

Brew Lab

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.041

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: 4/20/2015 4:35 PM

Notes:

Author:

cncdude7777

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: corn sugar

Priming Amount: 6.0 oz

Creation Date: 3/12/2015 11:46 PM

Notes:

Author:

Stucumber

Boil Size: 33.9 Litres

Boil Time: 80

Boil Gravity: 8.8

Efficiency: 80

Mash Thickness: 2.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/26/2015 8:58 PM

Notes: Will use UK smoked malt rather than German.

Came out overprimed. Needs more roast malt character and general malt character. Next version will use roast barley. A little thin.