Homebrew Beer Recipes | Page 2073 | Browse 325,000+ at Brewer's Friend

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.228

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/19/2016 12:31 AM

Notes:

Author:

Darby Rose Brewing

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.092

Efficiency: 70

Mash Thickness: 1.25

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: 12/9/2018 12:40 AM

Notes: Pull 5.5 gallons of runoff and boil 90 mins. Need to leave room in the fermenter for sugar additions. Shoot for 4 gallons in fermenter

Boil in 2 gallons of water (OG: 1.116): 3# Amber DME 2# Maple Syrup 1# Dextrose

Chill and keep refrigerated. Add this mixture 1qt per day starting at high krauesen, along with a small bit of yeast nutrient with each addition.

Actual OG of starting wort: 1.109 Adjusted OG after sugar additions: 1.104

Starting wort OG 1.109 x 4 gallons (4.436) + Admixture OG 1.116 x 2 gallons (2.232) = (6.668) / 6 gallons = 1.111 adjusted OG

Apogee is aged on vanilla beans, macadamia nuts, cinnamon, and black rum. Perigee is aged on cocoa nibs, toasted coconut, ancho chilis, and bourbon.

Author:

Boil Size: 5 Gallons

Boil Time: N/A

Boil Gravity: 1.108

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: 11/23/2018 6:47 PM

Notes: 11/24/18: 5 tsp yeast nutrient (3 tsp at pitch, 1 tsp @ 3 days, 1 tsp @ 6 days)

In a large brew pot, simmer 3 gallons of water.

Remove pot from heat and add 10 lbs honey and 32 oz maple syrup and 3 tsp yeast nutrient. Stir until fully dissolved.

Rehydrate the yeast (1/4 cup @ 95 to 100 F for 20 min) in a sanitized cup, and cover.

Add the must to a 6 gal primary fermenter along with 2 gal cold water. Aerate it, and pitch the yeast.

Seal fermentor with airlock and store in a dark place at a temperature of about 70 degrees.

11/27: After 3 days, add 1 tsp yeast nutrient and aerate do this again after another 3 days (11/29).

(12/16) After another week, add the remaining 32 oz of maple syrup and aerate. weeks add 32 oz (2nd) maple syrup.

(1/20) 3 weeks siphon, re-rack the mead into a sanitized 5 gallon carboy. Add the Oak Spiral.

(2/17)After another 3 weeks, re-rack, then let age for 2 months.

(3/30) Dissolve the 3/4 cup in 2 cup warm water, add to carboy, and stir lightly.

Fill sanitized bottles and let age for 4 months or more until your big celebration!

Target SG: 1.12 (15.54 %ABV) Actual: 1.086 @ 5 gal.

12/16/18 Added 32 oz MI Maple Syrup and Transferred to secondary

Author:

jean-marc

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 70

Mash Thickness: 3.31

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/2/2017 12:03 AM

Notes:

Author:

Loriana

Boil Size: 36 Litres

Boil Time: 75

Boil Gravity: 1.03

Efficiency: 73

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 17 ° C

Priming Method: dextrose

Priming Amount: 84.3 g

Creation Date: 1/17/2023 5:39 PM

Notes:

Author:

Scrattajack

Boil Size: 28.69 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 75

Mash Thickness: 3

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: 10/30/2022 9:45 PM

Notes:

Author:

10walthenf

Boil Size: 8.35 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/31/2022 2:23 AM

Notes:

Author:

Loaded Dice Brewery

Boil Size: 32.95 Gallons

Boil Time: 30

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/7/2020 2:17 PM

Notes: Fermentation schedule:-

Days 1-4 74 F (or until adding the fruit late in fermentation).
Then raise to 76 F once the fruit is in place.

Author:

LTS1681

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 40 ° C

Priming Method: sucrose

Priming Amount: 133.8 g

Creation Date: 7/29/2020 6:21 PM

Notes:

Author:

Backstory Brewing

Boil Size: 7.2 Gallons

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 95 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/2/2020 3:07 PM

Notes:

Author:

Germainium

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: Set & Forget

Priming Amount: N/A

Creation Date: 12/1/2017 12:46 AM

Notes: Soaking nibs and coffee beans in run, whiskey, or vodka and will let sit a few data before adding to primary once fg is reached. Will then rack half into a 10L oak mini barrel and rest into keg. I'll age ijn the mini barrel tasting regularly until I feel the right oak character has been imparted before bottling.

1) Started with 4 gallons of water, mashed in at 162F. Completed 60 minute mash - ph 5-5.2. Raised temp for mashout and didn't squeeze.

2) Boil was normal, followed hop schedule. With 10 mins left I turned off burner and added lactose, 1/2 tsp yeast nutrient, and half a whirlfloc tablet.

3) Immersion chilled to ~70F then transfered to fermenter. OG 1.054

4) Placed fermenter in temp controlled chamber and cooled to 66F before letting aerator run for ~30m then pitched ballooned yeast packet.

5) Fermentation going strong 12 hours in.

6) 10 days in and fermentation seems wrapped up. Pulled a sample and the beer tastes great. I course ground 2oz of cacao nibs and 2oz of metropolis coffee beans (med roast) and am soaking in bourbon for 24 hours to add to primary.

7) After 24 hours I added mix with liquid (soaked up mostly) to the primary, left in for about 48 hours and tasted. It seemed the flavor had settled in so I decided it was time to keg / barrel the batch.

8) I added a little over a gallon to a 10L mini-barrel and kegged the remainder of ~1.5 gallons.

9) After barrel-aging for about 48 hours, I bottled directly from the barrel and used fermcaps. Bottles were sanitized and purged with co2.

Barrel-aged: The oak flavor overpowered the cacao nibs and coffee, likely cause it was a new barrel that hadn't aged anything yet. I'm going to let those condition for several weeks before drinking.

Kegged: I set the vols to 1.8-2.0 to carbonate through set and forget. I've been tasting the beer hasn't yet carbonated, but has a good overall flavor. The coffee overpowered the cacao so I think next time I'll do 2:1 cacao to coffee.

Author:

ORo

Boil Size: 150 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 79

Mash Thickness: 2.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: Hvitt sukker

Priming Amount: 6 g/liter

Creation Date: 3/31/2015 8:07 AM

Notes: Mesker inn på 67 gr.C. Hever til 68 gr.C. Mesker i 60 min.
Delt i 2 batcher ;
97 liter / 6,5 pakker US-05. Tilsatt rett i gjæringskaret. Oksygen 1 l/min. i 4 min.
33 liter m/52g hylleblomst. 1,5 pakker US-05. Tilsatt rett i gjæringskaret. Oksygen 1 l/min. i 1 min.
Tilsatte gjær v/20cg.C. Holdt der under stormgjæring, 2-4 dager. Avsluttet på 23gr.C. Total gjæringstid 14 dager.

Author:

Woodshop Brewer

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 60

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: 5/2/2017 2:32 PM

Notes: http://www.homebrewtalk.com/showthread.php?t=21132

Plan to ferment 5.5 gal with Nottingham and 5.5 gal with 1728.

Author:

JgMantilla

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 2

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: 3/11/2017 9:54 PM

Notes:

Author:

MikeM1017

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/28/2017 12:49 PM

Notes:

Author:

jonpom

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.086

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/19/2017 6:25 AM

Notes:

Author:

Wagsbags83

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/21/2016 8:14 PM

Notes:

Author:

BrewHop

Boil Size: 13.5 Gallons

Boil Time: 75

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/22/2016 6:04 AM

Notes: Will be funked in the barrel with Yeast Bay Saison Brett Blend. You can move the 10min addition to 5min if you would like. Also, use whatever saison yeast strain you would like except Wyeast French Saison (since that one is a beast and may ferment too much). Note the Burton water salts too!

Author:

dousto

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

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: 3/4/2016 4:41 AM

Notes: Requires 4-5 pineapples and 8-10 limes depending on ripeness. Squeeze pineapple and lime juice and let it sanitize with gin for 1 day before adding the entire mixture to secondary. (Note: This requires a good amount of extra space in secondary.)