Homebrew Beer Recipes | Page 2547 | Browse 325,000+ at Brewer's Friend

Author:

BigD'sBrewcave

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/27/2017 4:39 PM

Notes:

Author:

MontanoBrew

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 27.65 psi

Creation Date: 3/16/2021 9:23 PM

Notes: Kettle Soured. Perform full mash and collect wort. Do not add hops. Boil 10 minutes then cool and collect wort. Evacuate oxygen with CO2, Pitch lactobacillus at 95F and ferment until pH has dropped (in 2.5 days bottomed at 3.3pH). Then return wort to kettle and bring to boil, add hops per schedule. Drain and chill wort and pitch 1 packet Safale BE-134 and 1 packet Safale US-05 and ferment at 66F for 7 days. Rack to rye whiskey oak barrel with 4 oz Cherry Flavoring and age 30-60 days.

Brewed 4/6/2021. My first kettle soured beer. It was excellent.

Author:

Boil Size: 8.3 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 5.5 oz

Creation Date: 2/5/2021 10:06 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.117

Efficiency: 70

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: 1/17/2021 2:58 PM

Notes: og 1.068 although I used 8 gal water, volume was 4.25 gal

Author:

Jaeger

Boil Size: 6.86 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 89

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/5/2020 6:20 PM

Notes: A beautiful Belgian with a fruit tang. I've made this recipe many times and it's a favorite at my house. For the fruit addition, I use 8 lbs of Walmart frozen mixed berries. I add them in the primary fermenter after fermentation is done around 7 days after pitch. I let them ferment out for a week or 2 and then cold crash, keg and use gelatin to fine.

Author:

matlab_

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 85

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/8/2019 6:09 PM

Notes:

Author:

Wogrim

Boil Size: 65 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/12/2018 10:37 AM

Notes:

Author:

pdurr

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/10/2018 2:04 PM

Notes:

Author:

PINKMAGGIT Brewing

Boil Size: 10.8 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 65

Mash Thickness: 4.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: Force

Priming Amount: N/A

Creation Date: 12/3/2017 7:44 AM

Notes: 2/15 Start OG 1.070
2/17 Dry Hop #1(day 3) in Primary (8days)
2/23 Transfer to Sencondary 1.017
2/26 Dry Hop #2(day 12) in Secondary (2days)
3/1 Bottling FG 1.017

Author:

Ozarks Mountain Brewery

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/2/2017 11:48 PM

Notes: crash chill to near freezing, add 1 tsp of unflavored gelatin dissolved in a cup of hot distilled water per 5 gallons of beer, and let clear for 2-3 days before drinking, if you keg you can add this while carbing

Author:

treyj007

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1.33

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: 12/29/2014 2:24 AM

Notes:

Author:

Lumber

Boil Size: 34 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 65

Mash Thickness: 2.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/24/2017 12:14 AM

Notes:

Author:

Bassline Brewers

Boil Size: 25 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 92

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/17/2017 5:47 PM

Notes: Made a starter but froze it...

No chemicals in mash. Mashed in and held at 153-4 for an hour. Mashed out at 167. Sparged with 16g. of 170-75 deg. water.

First runnings - 1.085
Middle - 1.061
Final - 1.007

Plugged the pump into the outlet of the boiler and it worked great!! Tried to keep it at 4 min. per gallon. Only collected 24g. but gravity was high. Added a gal of filtered water. Pre-boil was then 1.055. DOH!! Calculated OG was 1.062. Dan Gordon took a sample back to his lab. Actual OG was 1.060 so our boil off was not quite as much as we thought. IBUs measured 102.4, which he said should result in 65-70 in the finished beer. We calculated 62 so we are getting a little better hop utilization than this program calculates. Maybe because late additions are harder to calculate?

Cooled to about 77 deg and put in the fridge. Cooled to 66 in about 2 hours. Dumped trub at about 4 hours and pitched 4 packets of yeast. Slow activity apparent in 12 hours - full fermentation in 24. On day 3 added 30 grams of Ferment O, a yeast nutrient, rehydrated in distilled water.

On day 7 gravity was around 33 so the dry hops went in. On day 10 gravity was 22 so temp up to 77 for d rest.

Infected and dumped. Found some residue in bottom valves. Soured and nasty.

Author:

Matt Watson

Boil Size: 19.5 Litres

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 75

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 14 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/17/2017 12:12 AM

Notes: Mash 16.8l, sparge 8.8l

Author:

hdfatboy98

Boil Size: 14 Gallons

Boil Time: 70

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/28/2016 7:00 PM

Notes: 7:/15 4pm: Started 5.5 L starter with 20oz light DME
Brix 8.2 SG 1.033
Boiled 15 min. Cooled to 65 degrees before pitch yeast - 3 packs
Yeast 2 packets dated March 15 and 1 dated April 20
7/16: Brew Day
Brought 7 gallons water to 161 degrees. Added grains and settled at 149 degrees. Held 30 min.
Added 3 gallons 200 degree water and went to 158 degrees. Turned burner on to settle at 161 degrees. Held for 30 min.
Took 55 minutes to drain to boil kettle
Opening boil Brix 13.2 SG Final Brix 16.0 1.0654
7/27: 6pm took out of freezer for diacetyl rest. room temp is 68 degrees
7/30: transfered to secondary and put back in freezer at 50 degrees
Still fermenting - bubbling right after transfer
one batch SG: 1.020 ABV 5.9%
2nd batch SG: 1.017 ABV 6.2%
9/28: started carbonation at 40 degrees and 12psi.
10/5: tested and increased carbonation to 15psi.
10/8: Tapped keg and carbonation seems good.

Author:

jimboskillz

Boil Size: 60 Litres

Boil Time: 60

Boil Gravity: 13.2

Efficiency: 74

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/2/2016 6:37 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.11

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: 1/22/2016 11:17 PM

Notes:

Author:

PeddyOfficer

Boil Size: 55 Litres

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/18/2015 5:59 PM

Notes: 5l/t avkok

53l x 1,04 = 55l til kok. 7,5l fordamper = 48l til slutt.

Mesk:
CaSO4: 8,25g
CaCL2: 5,5g
CaCO3: 5,5g
NaHCO3: 11g

Skylling:
CaSO4: 8g
CaCL2: 5,5g

3pk gjær (fersk)

Author:

mblairbeer

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.093

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: 4 oz

Creation Date: 5/25/2015 1:41 AM

Notes: Brewed on 11-21-15
Mash grains in 160 degree water for 45 minutes. Add wort from grain (sparge grain) and DME to kettle, return to boil. Add .5 oz Columbus hops. Boil 30 minutes. Add LME and return to boil. Add .5 oz Azacca hops. Boil for 15 minutes. Add 1 tsp Irish Moss. Boil for 15 minutes. Remove from heat and add .5 oz Azacca hops. Re-hydrate yeast in 1.25 cups of warm water.

Pitch yeast at 74 degrees.
Sg = 1062 on 12/19/15
Rg = 1014 on 12/31/16
Fg = 1014 on 1/17/16
Bottled with 4 oz priming sugar