Homebrew Beer Recipes | Page 1975 | Browse 325,000+ at Brewer's Friend

Author:

Ruben Ortega

Boil Size: 62.43 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 77

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: 7 days

Creation Date: 9/14/2017 1:32 AM

Notes:

Author:

Stack

Boil Size: 7.45 Gallons

Boil Time: 30

Boil Gravity: 1.048

Efficiency: 80

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 9.56 psi

Creation Date: 12/7/2023 4:27 PM

Notes: - Rinse rice.

- Bring 3 gallons of distilled water to a boil in the kettle. Using the steel mesh basket, add all the rice to the boil and reduce heat to a simmer. Cover and cook the rice for 30 minutes (or longer, if necessary). After rice is cooked, remove the basket and top off water to reach 6.72 gallons. Heat/cool as required to reach a mash temp of 147°F. Remember to factor the cooked rice temperature when calculating a strike temperature!

- Check pH before adding lactic acid, I'm not sure how the cooked rice water will affect pH.

- BOIL FOR ONLY 30 MINUTES!!!

- Pressure ferment at 68°F @ 15psi.

*** This recipe took 1st Place in the International Dark Lager category at the 2024 Calvert County Fair! ***

Author:

jordsti

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 4

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: 7/23/2022 9:53 PM

Notes:

Author:

The Cellar Project

Boil Size: 4.4 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 95

Mash Thickness: 1.975

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: co2

Priming Amount: 11.25 psi

Creation Date: 2/5/2022 4:48 PM

Notes: - Chill to 50° pitch yeast and ferment 2 weeks. Slow rise to 68° for one week (3 degrees a day).
- Keg. Reduce temperature 2 degrees per day to 32° and lager for 2-3 months

Author:

ppeterson

Boil Size: 33.2 Litres

Boil Time: 45

Boil Gravity: 1.047

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 1.91 bar

Creation Date: 10/17/2021 7:52 AM

Notes:

Author:

dr.sisler

Boil Size: 10 Gallons

Boil Time: 120

Boil Gravity: 1.022

Efficiency: 70

Mash Thickness: 0.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 4.8 oz

Creation Date: 10/13/2021 8:55 AM

Notes: The mash schedule is complicated, and it will begin EXTREMEMLY THICK. This is necessary because you will end with a lot of water, even at this thick of an intial mash.

Turbid mashing requires removal of the watery portion of the mash, you will be doing a lot of transferring and near-constant temperature monitoring. The volumes of water in the mash schedule are rough guidelines, Focus on hitting the target temperatures. This is the mash schedule from Cantillion in Brussles,
It can also be found here (https://www.morebeer.com/articles/Brewing_Lambic_at_Home ) if you need more information. You WILL NOT achieve a positive iodine-conversion test.

This may seem like a lot of work. IT IS. But it is necessary to achieve the right profile for the loooonnnngggg fermentation and food for the bacteria.

On that note, I was fortunate enough to live within an hour's drive of Lembeek, Belgium, and was able to do an overnight coolship inoculation at the home of Lambic, and "acquired" a sample of yeast and bacteria from inside a lambic brewery The yeast mix in the recipe is as close as you're going to get outside of Flanders.

THE HOPS. This is very important; you need to buy them AT LEAST 6 months before you plan on brewing this. 4oz of hops, opened, poured out onto a tray, and left in a cool, dark, open-air setting to age. They will lose all color and turn yellow, all hop aroma will be gone, as well as the bitterness. They will begin to smell 'cheesy' when they're aged enough for use. DO NOT USE FRESH HOPS.

Fermentation. Settle in, this is going to be a long one. Primary fermentation was 6 months. The beer should develop a thick white bubbly pellicle, and you will notice ropey sections hanging down into the beer. Let your airlock go dry for a few days to a week before refilling throughout the fermentation. The microbes will need the oxygen. At the end of the 6 months. the beer was divided into two carboys to make room for the addition of 8lbs of sour cherries. Don't bother washing them. Either freeze and thaw or lightly crush before adding. This will kick off a secondary fermentation, not as vigorous as the first, but enough to say again: split this between two carboys after primary. Wait another ~6 months, the cherries will sink and begin to break down. rack off the cherries into a third carboy and let it settle for about a month.

Bottle condition this beer, and age it. Aim low with the priming sugar. It will reach the desired high level of carbonation, as bacteria continue to ferment in the bottle. This beer didn't get really good until a year in the bottle. I first brewed this in 2014. I write this now in 2021 - 8 years in bottle, and it has only gotten better. This is worth the effort, I promise. It is the best lambic I have had outside of Belgium, and better than a lot of lambic IN Belgium (That's the opinion of a Native Belgian friend)

Your patience will be rewarded.

Author:

11_elephants

Boil Size: 19 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 75

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 17 ° C

Priming Method: Conditioning Tablets

Priming Amount: 1

Creation Date: 4/21/2019 9:54 AM

Notes:

Author:

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/21/2018 6:21 AM

Notes:

Author:

Jeremiah White

Boil Size: 7.4 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/25/2018 3:35 PM

Notes:

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:

Komarovo Brewing Community

Boil Size: 40 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 60

Mash Thickness: 3

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: 3/26/2015 9:50 AM

Notes:

Author:

Alan Urquhart

Boil Size: 55 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 14 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/2/2017 11:43 AM

Notes:

Author:

Stucumber

Boil Size: 24.9 Litres

Boil Time: 70

Boil Gravity: 13.3

Efficiency: 82

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: Corn sugar

Priming Amount: N/A

Creation Date: 6/7/2017 10:25 AM

Notes:

Author:

tsalmi

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 64

Mash Thickness: 3.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/5/2017 9:34 PM

Notes: Hop aa values changed to year 2015 paggage values!!
FG was 1.006 when bottling after 4 weeks.

BJCB 36 at 2017 national competition.

Author:

Scipion

Boil Size: 13 Litres

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/27/2016 1:49 AM

Notes: Eau du robinet utilisé. ajout de 4 g de plâtre et de 2 g de sel.

Ai mis 15 gouttes de teinture-mère de Houblon dans l'un des chaudron à bouillir. Le houblon a été mis a demi pendant 60 min d'ébullition et l'autre demi dans le primaire pendant qu'il refroidissait.

Densité initiale mesurée: 1,040 ou 5.25 ABV

Author:

Boil Size: 11.9 Litres

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 60

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/14/2016 10:41 AM

Notes: Inspired by Brooklyn East India Pale Ale.

Brooklyn states on their website (http://brooklynbrewery.com/brooklyn-beers/perennial-brews/brooklyln-east-india-pale-ale)

Style: India Pale Ale
OG: 15.4 Plateo (SG 1.063).
ABV: 6.9 %
Malts: British Pale, British Crystal
Hops: East Kent Golding, Willamette, Cascade

A modified and scaled version from haandbryg
http://www.haandbryg.dk/cgi-bin/beercalc.cgi?pick=Brooklyn+East+India+Pale+Ale+CLONE

1 full WLP002 was pitched with around 50B cells.
Credits to Søren Ladegaard.

Author:

John in CT

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

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: 3/11/2016 10:12 PM

Notes:

Author:

Bryggelars

Boil Size: 56 Litres

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 85

Mash Thickness: 2.5

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: 2/18/2016 8:05 PM

Notes: After 10 min boil 25 liters is chiled to 40c. Lacto brevis 1.2 L starter is added. Wort is held at 35c + for 48 h. Then boiled for 60 min with lost of late citrus hops. Beer is then fermented with wlp 670.
Rest of the beer is boiled 90 min with smal hop addition 4-7 ibu. Fermented with us 05 before entering the sour solera.

Author:

PINUS NIGRA

Boil Size: 29.3 Litres

Boil Time: 60

Boil Gravity: 9.8

Efficiency: 77

Mash Thickness: 3.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/20/2015 3:29 PM

Notes: Water Liters
Total mash water needed 34
Strike water volume at mash thickness of 3 L/kg 18
Remaining sparge water volume 16
Grain absorption losses -5
Amount going into kettle 29.1
Boil off losses -2.3
Kettle dead space -2
Hops absorption losses -0.8
Misc. losses -1
Amount going into fermentor 23
Total: 34