Homebrew Beer Recipes | Page 249 | Browse 305,000+ at Brewer's Friend

Author:

hackanome

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 80

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: 6

Creation Date: 10/30/2013 7:08 PM

Notes: 10L -> Julöl
Tinktur på ~100g russin, cest från en stor apelsin, 2-3 stjärnanis, 6-8 kryddnejlika. Täck i mörk rom i två dygn.
Muscovadosocker som priming

Author:

rgrosholz

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 73

Mash Thickness: N/A

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: 8/30/2014 1:26 PM

Notes: Won 2nd place of 12 in 2013 Hop Blossom festival 18A, score 42.5
Won 3rd place in 2014 Iron Brewer, score 37
Blanched fresh peaches added into primary when fermentation began to slow.

Author:

theodorekenn

Boil Size: 32 Litres

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 81

Mash Thickness: 2.1

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: 5/30/2017 4:38 PM

Notes:

Author:

Porter's Pub

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 12/25/2016 3:20 PM

Notes: **Batch 1**
This was a delicious fruit beer. I had a hard time locating real passionfruit, so I used a 100% juice blend. The label on the juice said it was 100% juice, but also had pear listed as an ingredient, so I'm not sure what the ratio of pear to passionfruit was. The mango had more presence than the passionfruit, probably because of the use of juice. Need to find real passionfruit for the next brew, or possibly use real pear.
*I found out later that commercial breweries use powdered passionfruit, which is available online. I'll try this for my next batch

Use 1lb fruit per gallon of beer. I pureed the mango and placed it in hop bags in the secondary. For my 5 gallons, it ended up being 6 diced mangos.

**Batch 2**
Used the same recipe, but tried using powdered passionfruit. I learned a few good lessons from this beer. The powder is surprisingly effective and when hydrated it smelled amazing. I added it at kegging which was a mistake. Next batch needs to be only powder without the fresh mangos. I'd like to try powdered passionfruit and powdered mango. The only drawback to this is that the powder is expensive. I used one pouch of passionfruit powder and it was $9 plus shipping. The biggest lesson I learned is that I need to stop using fruit juice. Its sugars are fermenting out to the point where I don't think it's adding much flavor and is really drying the beer out. Lots of changes to be made on the next batch.

**Batch 3**
Again I used the same recipe, but in keeping with the last few years I wanted to try and experiment with the best result of getting the fruit flavor into the beer.
In January I went to a local brewer's convention and met some people from Amoretti flavoring company. I tried their passionfruit and it was what I was looking for, so I bought a 25.4oz bottle of the puree. I used half of it while kegging, along with one pouch of the passionfruit powder I had leftover from last year. I skipped the mango altogether this year (I know, I know....)
I tasted the beer while I was checking my FG, and the powder that I added at knockout had only imparted a mild flavor in beer. It tasted slightly tangy, but not bad. The puree that I added at kegging really brought this beer to where I wanted it to be.
This beer is delicious, and finally fruity and light! Perfect summer beer!

Author:

Stellenbosch

Boil Size: 45 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/25/2015 6:34 PM

Notes: Lactic Acid - pH down to 5.1

mash high to match sourness from fruits.
CaCl2 - for yeast to work well - 5g

0.2 kg sugar to get some esters

orange peel - 5 spoons

Fruit generally adds fermentables that tend to thin out the beer; the resulting beer may seem lighter than expected for the declared base style - that is why mash is so high.

Sugar frim fruits shoud jack up the alc content to 5.5-5.6%.
Belgian yeast should attenuate well and produce some tart flavours that shall match fruit sweetness.

Author:

KickingAndrew

Boil Size: 3 Gallons

Boil Time: 20

Boil Gravity: 1.124

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: 64 fl oz

Creation Date: 3/13/2019 8:18 PM

Notes: For priming, add 64 ounces of R.W. Knudsen Family Just Juice, 100% Blueberry juice to the finished beer and bottle.

Author:

Solli

Boil Size: 18 Litres

Boil Time: 90

Boil Gravity: 1.068

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/29/2015 12:38 PM

Notes:

Author:

Mark

Boil Size: 11.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

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: 2/4/2012 1:57 PM

Notes: Strike at 166 for 152 Mash 7.5 gallons (30quarts)Initial Infusion:

Volume of strike water: 28.75 (quarts)
Temperature of strike water: 165.9 (F)

Author:

gozer

Boil Size: 26 Litres

Boil Time: 30

Boil Gravity: 11.3

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/26/2017 3:45 PM

Notes: - ALL MURICAN INGREDIENTS. FREEDOM MOTHERFUCKERS

- 2018-5-6: changed efficiency to 70% after 1st brew session yielded 72%

- 2018-6-21: brewday +46. Oops. Turns out 48g (2g/L) of Sterling at 5 min turns this into a delicious German Pils (oh noes! whatever will I do?)! Dial it back to 24 (1g/L) or less for more of an American (boring-ass) Lager. This does have a pleasant grainy finish that mixes well with the citrusy/spicy/herbal hop notes. Quite tasty albeit not 100% to style.

- 2019-6 batch: just did a 100% CO proximity malt and Sterling hops SMaSH and it's pretty tasty. I don't think the flaked maize is necessary.

Author:

wbg126

Boil Size: 2 Gallons

Boil Time: 30

Boil Gravity: 1.061

Efficiency: 5

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/17/2017 3:04 AM

Notes: Steeped grains then mixed in extract, boiled for 15 mins.
Kettle soured with lactobacillus for 3 days after adding lactic acid down to 4.5 pH.
Brought back to boil then added hops according to schedule
Pitched WLP655 (1month past use by date) into fermentor and let sit at 67F
No activity after 3 days so pitched 3/4 packet US-05

Author:

dandilov

Boil Size: 28 Litres

Boil Time: 75

Boil Gravity: 1.036

Efficiency: 73

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/11/2017 10:42 AM

Notes: 1-st place in cat. 19A (BJCP 2015) in 5-th Homebrew Competition - Sofia, Bulgaria 2017.

Author:

Richard F Shoff Jr

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.029

Efficiency: 75

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/16/2016 11:12 AM

Notes:

Author:

vagopa

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 65

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: 11/29/2016 10:24 AM

Notes:

Author:

Magnussen

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/23/2016 8:48 PM

Notes: Flaked corn er Flaked Maize.
Ingefæren skal være fersk og nyrevet.

Karbonering
5 gram sukker per liter øl

Bruker 50/50 med WLP001 og WLP715 - Champagne gjær. Full utgjæring, minst mulig rest sukker.

Sødme erstattes med 250 Gr Steviosa sukker siste 10 min av koketid.

2 Gr Habanero chili per liter øl.
Chili kuttes og kokes inn, så tilsettes i gjæringsdunken på dag 7.

Author:

Jessman52

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 63

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: corn sugar

Priming Amount: 4 oz.

Creation Date: 12/28/2015 10:22 PM

Notes: 1. American Amber (Red) Ale with a sharp bite of citrusy hops.

2. American 2-row pale ale malt, American Crystal 60L and Victory malt rounds out the grain bill. Mash temperatures in the range of 152°F to 154°F create a wort with a nice balance of fermentable and non-fermentable sugars. Sorachi Ace hops add a uniquely lemony bitterness, homegrown Cascade hops add grapefruit flavor and Citra whole leave hops added during the cool down add unique aroma. Yeast: White Labs WLP001(California Ale).

3. Sword of Saint Peter is the first of 12 brews in the Twelve Apostles beer line. Each of the 12 brews are American Amber Ales. Experimentation with water profile, temperature variations including ambient temp., grain bill, hops varieties and yeast strains provide endless opportunity to evolve and improve this beer over the year.

4. Cascade hops Alpha Acid was age adjusted in this recipe since the details of storage and pick date are a known variable.

5. Yeast Lot # 1021675 Manufactured Nov. 23, 2015. QC cell count 1.49e9/ml

Author:

Roald

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 65

Mash Thickness: 3.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/13/2015 5:38 PM

Notes:

Author:

LadonsBest

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 69 ° F

Priming Method: Dextrose

Priming Amount: 4.5 ozs

Creation Date: 11/16/2014 2:31 AM

Notes:

Author:

RunDocRun

Boil Size: 7.5 Gallons

Boil Time: 120

Boil Gravity: N/A

Efficiency: 60.8

Mash Thickness: N/A

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: 12/28/2012 10:46 PM

Notes: Primary Fermentation: Was complete within 1 week. 3rd successive identical FG measurement taken on day 9.

Secondary Fermentation: 6-9 months with the majority of that time spent aging on oak cubes (see below)

Add 1.3 oz. Hungarian Oak Cubes (med. toast) and 0.7 oz. American Oak Cubes (Med. plus toast) to secondary
Prepare by soaking in bourbon x2 weeks. Discard bourbon (it's hard to take away bourbon flavor once it's added to the fermenter!).

The story behind the name:
Baptist minister and distiller, Rev. Elijah Craig (1738-1808) is widely credited with inventing Bourbon Whiskey, and was the first to utilize extended aging of the spirit in charred oak casks to impart Bourbon's distinct flavor and color.

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 51 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/31/2017 5:14 AM

Notes:

Author:

alexandreufmg

Boil Size: 80 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/5/2015 2:54 PM

Notes: - Terceira Geração de Leveduras
- 40 Litros Água Igarapé.

2 days at 17 Celcius
5 days at 19 Celcius
7 days at 07 Celcius
7 days at 1 Celcius