Homebrew Beer Recipes | Page 2299 | Browse 325,000+ at Brewer's Friend

Author:

mbebop

Boil Size: 2.6 Gallons

Boil Time: 60

Boil Gravity: 1.104

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 8/20/2022 8:01 PM

Notes: Raw wild flower honey from step father's property, plan to back sweeten with same honey.

Finished out at 1.000, transferred to secondary at day 30.

Author:

Trev149

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.074

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: Bottle conditioned

Priming Amount: N/A

Creation Date: 7/30/2015 6:10 PM

Notes: 9-9.5% ABV, 30 IBU, 4 SRM (before other additions).
152° Sacch rest, 60 minutes.
170° Mash out, 10 minutes.
After reaching target gravity, rack to secondary.
Add Oolong tea for 1-2 days, then remove.
Add wine-soaked oak or grape must and oak cubes (light or medium toast) for 4-7 days.
For longer aging on oak, add Oolong tea and 1 oz Nelson Sauvin hops 1-3 days before bottling.

Author:

Cypress Brewing

Boil Size: 45 Gallons

Boil Time: 90

Boil Gravity: 1.087

Efficiency: 80

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/11/2015 2:42 PM

Notes: Brewed in 2015.

In the 2022 Greg Noonan Memorial Homebrew Competition, this beer took 1st place in it's category, 3rd in Best of Show, and won the Vermont Pub & Brewery's Brewer's Choice award to be brewed as a full-scale production batch to brewed by Black Flannel Brewing and be served at the Vermont Pub and Brewery and Black Flannel.

Author:

Boil Size: 16.5 Litres

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/21/2016 6:58 PM

Notes: 04.06.16 21:00 3 pakki pärmi
kohe keldrisse
---
09:00
12h pärast korralik vaht peal
ambient 15C, virre 17C
---
11.06.16 virre tuppa 16C, teki sisse
---
14.06.16 SG: 1014, lõhn toores, räige gaas sees

Author:

AGbrewer

Boil Size: 6.6 Gallons

Boil Time: 180

Boil Gravity: 1.071

Efficiency: 77

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/21/2020 9:13 PM

Notes: 4 liter starter. Decant the day of brewing and make a 500 mL starter just to wake the yeast up and dump it all into the fermenter.

Let it sit on the yeast cake for about three weeks before cold crashing for 5 days with gelatin.

Transfer to secondary after the cold crash and add whiskey soaked barrel chips or #3 char oak spirals.

Give it a taste after a couple of weeks and if it's good proceed to bottling with a pinch of CBC yeast in each bottle. Do not try to add the yeast into the bottling bucket, it does not typically make it into the bottles when you do that.

Author:

skleice

Boil Size: 4.75 Gallons

Boil Time: 90

Boil Gravity: 1.076

Efficiency: 85

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/19/2019 12:56 AM

Notes:

Author:

Whistle Punk

Boil Size: 50 Gallons

Boil Time: 90

Boil Gravity: 1.108

Efficiency: 68

Mash Thickness: 1.5

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: 12/5/2019 5:02 AM

Notes: Add 10oz pure Vanilla Extract at Brite

Author:

Wazza

Boil Size: 49 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/3/2017 5:16 PM

Notes:

Author:

LisaF

Boil Size: 3.25 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 72

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: 10/28/2021 8:22 PM

Notes:

Author:

Boil Size: 12 Litres

Boil Time: 30

Boil Gravity: 1.039

Efficiency: 52

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: 5/19/2021 5:04 PM

Notes:

Author:

Roberto VV

Boil Size: 36.75 Litres

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: 2.7

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: 3/4/2021 7:51 PM

Notes:

Author:

Tom Dennis

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 13.3 g

Creation Date: 4/8/2020 6:30 AM

Notes:

Author:

BrewCraft

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 72

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 12/19/2019 5:59 PM

Notes:

Author:

Fergus

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.04

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: 3/21/2015 8:49 PM

Notes:

Author:

mikeybrew

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

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: 4/9/2017 4:46 PM

Notes:

Author:

vjsalas16

Boil Size: 22 Litres

Boil Time: 80

Boil Gravity: 1.084

Efficiency: 90

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/14/2017 10:51 PM

Notes:

Author:

Pearldrummer7

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 38

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/14/2016 2:50 PM

Notes:

Author:

StueyinDeep

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.017

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/11/2016 2:59 AM

Notes:

Author:

cha99jab

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/12/2015 2:51 PM

Notes: Thursday 11th June 2015 - 200g DME + 2L water + 1.5mL 88% lactic acid (did not measure pH but intention was to lower to about 4.5). CO2 bubbled through to purge oxygen and 5 dl whole pilsner malt added at 45oC as lacto source. Oxygen purged again and added to insulated mash tun with 49oC water.

Friday 12th June - 8am = 37oC. Added fresh boiled water to raise water temp to 45oC. 4pm = 34oC. Added fresh boiled water to raise water temp to 49oC. Noticeable activity from the grain. Rewrapped with cling film to insulate as wont touch again till Sunday.

Sunday 14th June - 6pm = 22oC. Smells of ethyl acetate but didnt get much in the taste. Looks like acetobacter on top of the grain / liquid / air surface. pH = 3.5 but tastes much more intense than the last attempt... More "fruity" acid.
Strike at 75oC. Mash temp 70.6oC. Ooops.
Calcium Sulphate (Gypsum): 2g to strike water
Calcium Chloride 2g added to strike water as 33% solution (not as dihydrate) so scaling / correction factor = 110.98 g/mol (anhydrous) / 147.014 g/mol (dihydrate) * 3 = 2.26. 2g x 2.26 = 4.5 mL.
Lactic Acid (88%): 2.5 mL of 3.5 mL predicted added to strike water
Measured mash pH 5.5 (pH meter reading 0.1 unit high across the calibration range).
After mashing added more lactic acid to reduce the pH to <4.5. Ran out of acid at pH 4.8.
Mash OG = 1.043. Diluted with water to reach 48oC. Crappy thermometer read about 1.5oC lower than the actual temp. Added lacto starter after scooping as much of the surface scum off (strongly smelling ethyl acetate acetobacter scum?). Pitch temp = 46.5oC. Thermostat set to not get that warm this time.

Monday 15th June - 7am = 32oC so raised thermostat but forgot to keep an eye on it. came back and thermometer read 48.5 (so 50oC). Idiot. Turned thermostat back down. time to couple an stc1000 to this thing

Tuesday 16th June - 20L @ 1.045.

Mon 22nd June (Day 6) - 1.020. Brett blend still working very slowly... Fantastic fruit taste but a little light on the acid.

Sunday 28th June (Day 12) - 1.014. Dry hopped with 4 g/L DH.

Sunday 5th July (Day 19) - 1.011. 4.5% ABV. pH = 3.3. Tastes very promising. Clean, tangy dry hopped sour.

Monday 6th July (Day 20) - Added gelatine to the keg (chilled over night in the keezer after purging oxygen) and connected CO2 line at 2 bar.