Homebrew Beer Recipes | Page 2430 | Browse 305,000+ at Brewer's Friend

Author:

Simon PK Smith

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/9/2017 12:27 PM

Notes:

Author:

Brouwerij de Keijser

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: sucrose

Priming Amount: 54.6 g

Creation Date: 6/9/2021 2:16 PM

Notes:

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:

Rich Bowie

Boil Size: 3.3 Gallons

Boil Time: 40

Boil Gravity: 1.083

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/16/2020 8:13 PM

Notes:

Author:

Boil Size: 44.9092 Litres

Boil Time: 90

Boil Gravity: 1.169

Efficiency: 80

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: 3/26/2019 7:04 PM

Notes:

Author:

Boil Size: 4.5 Gallons

Boil Time: 75

Boil Gravity: 1.077

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 5.8 oz

Creation Date: 10/7/2018 7:44 PM

Notes: Approx. Final Volume: 5 gallons (post fermentation)

ALL GRAIN VARIANT:
12 lbs: German - Kolsch
3 lbs: German - Dark/Red Wheat
0.5 lb: German - Caramel Wheat
0.5 lb: Flaked Wheat
Mash Guidlines: 149 F for 75 min using 40 fl oz per 1 lb of malt grain (8-10 gal pot needed for 15-16 lbs of grain)

GRAINS: This recipe assumes grains are double cracked to allow increased efficiency of BIAB.

PARTIAL BOIL: Add about 1.5 - 2 gallons (or as required for fermenter volume) of cold distilled/mineral water at the end of boil after whirlpool additions are done. Alternatively, do a full boil with about 6.25 gallons of volume depending on equipment.

Ginger by weight roughly based on 1/2 - 1 tea spoon per 12 oz of finished Beer

Cardamom - Crush and use seeds only for better flavor/fragrance.

KEGGING / CARTRIDGE CARBONATION:
16.5 psi @ 50-38 F == 2.4-3.0 vols of CO2
35.0 psi @ 82-68 F == 2.4-3.0 vols of CO2
TAP DISPENSING: 8-10 psi

Author:

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.055

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: 8/19/2018 6:43 PM

Notes:

Author:

sloughbrewer

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

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: TBD by Prime Calc

Creation Date: 3/22/2018 3:10 AM

Notes: Safale 04 or 05 -- Starter w/stir plate

Very Easy drinking brown ale

Author:

Barfot

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/1/2018 3:52 PM

Notes: Oppskriften er delvis kokt fra Overgjæret sin "Bearded Mango Space Basement", som igjen er halvkokt fra Cervisiams "Bad Mango": https://overgjaeret.wordpress.com/2017/02/12/oppskrift-new-england-ipa/

Vanntilsetning til 27 liter-batch:
8,5 g gips / CaSO4
1,8 g magnesiumsulfat / MgSO4
10,8 g kalsiumklorid / CaCl2

2xWLP007, starter 2 L

Husk tørrhumle og mangopuré mot slutten av stormgjæring.

Author:

Yoogaloon

Boil Size: 4.75 Gallons

Boil Time: 90

Boil Gravity: 1.019

Efficiency: 50

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: 12/31/2017 6:00 AM

Notes:

Author:

maxxdenton

Boil Size: 3.75 Gallons

Boil Time: 60

Boil Gravity: 1.094

Efficiency: 55

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: 1/21/2015 8:12 PM

Notes:

Author:

JohnnyAH

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 28 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/26/2016 3:21 PM

Notes:

Author:

skyboxx

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.086

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/23/2016 6:35 PM

Notes: Fermentation: Primary for 3 weeks. No secondary.

Taste at Bottling: Strong candy in the nose. Tasted sweet up front, then gave way to solid bitterness. More pine than I expected.

Taste after conditioning: I was very happy with this one. Candy and dank hops in the nose. Lovely mouth feel. Mostly citrus with slight stone fruit flavor. Bitterness rises on the finish. I'll be sad when this one's gone!

Author:

JMski

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/18/2016 3:46 AM

Notes: Used Briess Golden Light LME.

0.75L starter.

Author:

dnezmusic

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.088

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 74 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/8/2016 3:19 AM

Notes: French Saison Yeast

Author:

gagelewi

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

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: 10/18/2015 12:08 AM

Notes: final gravity 1.010

Author:

Chucknorris

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.014

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: 7/2/2015 8:45 PM

Notes:

Author:

Wanz~n~Brew

Boil Size: 7 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: 4/22/2015 1:15 AM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.036

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: 3/14/2015 2:12 PM

Notes:

Author:

miksrebrew

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.197

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/14/2015 4:31 PM

Notes: