Homebrew Beer Recipes | Page 2558 | Browse 325,000+ at Brewer's Friend

Author:

BigD'sBrewcave

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.124

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/20/2016 8:10 PM

Notes: Changed out 0min addition from 2oz Cascade to 4oz Galaxy
got a 1.045 OG

Author:

Alchemist Prime

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 80

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: 8.72 psi

Creation Date: 5/1/2024 4:47 PM

Notes: https://www.morebeer.com/products/kpop-kettle-sour-grain-beer-brewing-kit-5-gallons.html

Author:

Dai Kide

Boil Size: 20 Litres

Boil Time: N/A

Boil Gravity: 1.051

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 28.5 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 7/25/2021 6:17 AM

Notes: 1. Add the honey to the sanitised fermenter.
2. Add warm water (about 30C) to the fermenter and mix.
3. Pour the coriander seeds and yeast nutrients into a container and add almost boiling water (80C) to sterilise, dissolve and extract flavour. Add to fermenter.
4. Add orange juice to fermenter.
5. Add mead yeast and mix again.
6. Store in warm room (mine is 25-30C consistently).
7. Add a campden tablet to halt fermentation at appropriate sweetness. (I went for 1.015 as I didn't want it too dry - leaving an abv of 5%)
8. Age 2 months before bottling for low-medium carbonation or no carbonation if you wish as is traditional.

Author:

Bassline Brewers

Boil Size: 26 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 86

Mash Thickness: 1.33

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: 3/6/2021 7:28 PM

Notes: Using light colored and malty water profile as it hits that 1.5/1 Cl/SO4 ratio and keeps other things low except Ca. Just what we wanted. Chemicals as noted - added campden tablets and acid before heating water - in the water profile calculator we checked the boxes:
'salts added to MASH only' AND
'specify acid by target mash pH'
It told us to add 20.25 ml of acid to target pH 5.22. Measured at 4.94 - what the hell!?

All else good - first runnings at 82 as always, final at around 7-8
Pre-boil 1.059 - we decided not to skim

First addition of dry-hops at 1.020. Second at terminal a few days later. Each left in 36 hours. Best hazy yet! Good tropical aroma and flavor. Cooling the wort to 180 before the whirlpool hops is key we think.

Author:

Beeryard Tech

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: Forced CO2

Priming Amount: N/A

Creation Date: 11/16/2017 2:29 AM

Notes: Some mods that I made based on my mashing/sparge (and you guys have the water cooler mash tun that I was using back then). I bumped the base malt up to 9 lbs because I was not getting 78% eff on my mash and even his numbers for 78% didn't mesh with my brewing software. Go with about 9 lbs pale malt to get you in the OG range of 1.056. I fermented with White Labs 830 German Lager as Grady suggested at ale temps in the 68-72 dF range, Final beer was meh, ok I guess compared to the actual 1554.....mine was far too fruity & diacetyl. Notes that I took based on the finished beer kept the grain bill and hops the same, but changed the yeast to WLP029 German Ale/Kolsch with warm fermentation temp (68-74 dF). I don't stock that yeast, but can order it on a Monday and have it in store by Friday. You could probably have similar result with a dry yeast SD-23 if you can ferment it around 68-72 dF, I completely agree with Grady on fermenting with a lager yeast at ale fermentation temps. They produce a huge amount of diacetyl and off flavor by-products at those warm temps, but are masked/offset by the extreme peppery spice profile from the addition of Paradise Seeds. After sampling my version of this beer with Mike Dixon (national bjcp judge), I'm convinced that it could be made with WYeast 3463 Belgian Forbidden Fruit strain and fermented in the 70ish dF range as well.

What I get from the brewery (Grady Hull, asst brwmstr):
60% Pale malt, then carapils, munich, black and chocolate.
Mash at around 154° for 45m.
21 IBU's of Target for 35m, lager yeast fermented around 65ish.
He also commented on my recipe assumptions, which gave a few more hints.
I'm now thinking something like:

1555

Batch Size: 5.50 gal
Boil Volume: 7.33 gal
Boil Time: 75 min
Brewhouse Efficiency: 78.00 %
Actual Efficiency: 78.12 %

Ingredients Amount Item Type % or IBU
7 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 60.22 %
1 lbs 14.0 oz Munich II (Weyermann) (8.5 SRM) Grain 16.13 %
1 lbs 8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 12.90 %
12.0 oz Chocolate Malt (350.0 SRM) Grain 6.45 %
8.0 oz Black (Patent) Malt (500.0 SRM) Grain 4.30 %
0.75 oz Target [11.00 %] (35 min) Hops 21.9 IBU
2.0 oz Grains of Paradise 0 min
1 Pkgs German Lager (White Labs #WLP830) Yeast-Lager

Beer Profile Estimated Original Gravity: 1.058 SG (1.050-1.075 SG)
Estimated Final Gravity: 1.015 SG (1.010-1.022 SG)
Estimated Color: 34.9 SRM (30.0-40.0 SRM)
Bitterness: 21.9 IBU (35.0-75.0 IBU)
Estimated Alcohol by Volume: 5.61 % (5.00-7.00 %)

Mash Grain Weight: 11.63 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F Sparge Temperature: 168.0 F
Sparge Water: 4.14 gal
Name Description Step Temp Step Time
Mash In Add 14.53 qt of water at 168.9 F 154.0 F 45 min
Mash Out Add 5.81 qt of water at 209.8 F 168.0 F 10 min

Carbonation and Storage Carbonation Type: Kegged (Forced CO2)
Carbonation Volumes: 2.6 (2.3-2.9 vols)
Estimated Pressure: 14.4 PSI
Kegging Temperature: 42.0 F
Age for 2 weeks
Storage Temperature: 42.0 F

Author:

ecdysiast

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 55

Mash Thickness: 2.15

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: 10/13/2017 6:53 PM

Notes: First addition of Maple Syrup is added to wort as it cools. Second addition is after secondary as part of the kegging process (to taste). Must cold stabilize beer before second addition to inactivate yeast, keg must also be kept refrigerated.

Author:

wmppaul

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.052

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: 9/9/2017 2:30 AM

Notes:

Author:

hawks86

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 85

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/2/2017 6:48 PM

Notes: The pumpkin needs to be specially prepared for the mash. Four pie pumpkins with a total of about 9 lbs (4.1 kg) were halved and cleaned of seeds (roast your seeds for a bonus brew day snack!).
The now exposed meat of the pumpkin was rubbed with brown sugar and placed meat-side down on a cookie sheet.
Bake at 300°F (148.9°C) for a little over an hour or until the pumpkins have visibly finished “falling.”
Scoop out the pulp and mash up if necessary, then add to the second step of the mash as noted below.
Mash in grains for a protein rest at 122°F (50°C).
After 30 minutes, raise temperature to 155°F **did144** (68.3°C), add the prepared pumpkin and hold for 60 minutes.
Mash out at 165°F (73.9°C) for 10 minutes.
After completing the mash, proceed to boil following the schedule as noted under the ingredients.
Ferment at 68°F (20°C) and carbonate after approximately four weeks.

Author:

Pats Fan

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 65

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: Priming Sugar

Priming Amount: 5 oz

Creation Date: 5/2/2017 4:50 AM

Notes: Grainbill
9 lbs William Crisp Gleneagles MO
3 lbs William Crisp Brown malt
.75 lb William Crisp crystal 60L
.75 lb Briess Cherry Smoked malt
.75 lb Weyermann Carafa Special Type 3 De-husked

Author:

Jonni Birkhaug

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: 3.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/29/2017 8:42 PM

Notes: Gjæring: 14 dagar på 19-21 grader.
Karbonering: 5g sukker per liter.
Ferskgjær - White Labs WLP007

Author:

RDC4687

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/17/2013 2:35 AM

Notes: I used California I and dry hopped with Amarillo for one 5 gallon batches. For the other I used Midwest's Headwaters strain and dry hopped with Citra.
Dry hopping done directly in the keg.

Author:

Scott Brown

Boil Size: 7.8 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 72

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: 11/19/2016 3:39 PM

Notes:

Author:

SaintedAuntB

Boil Size: 28.5 Litres

Boil Time: 80

Boil Gravity: 1.037

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/28/2016 5:25 AM

Notes: DRY HOP:

12g Amarillo
15g Simcoe

Author:

Boil Size: 24.5 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/11/2016 8:14 AM

Notes:

Author:

Anders Riseng

Boil Size: 85 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/18/2015 1:42 PM

Notes: 6 poser us05 i 10 liter starter.

Author:

John dubs

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/22/2015 11:33 PM

Notes:

Author:

titanboy

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 66

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/5/2015 7:38 PM

Notes:

Author:

gcarter

Boil Size: 4 Gallons

Boil Time: 15

Boil Gravity: 1.032

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: Dextrose

Priming Amount: 160g

Creation Date: 5/31/2015 12:25 AM

Notes:

Author:

AshBroadbent

Boil Size: 31 Litres

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 65

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: 5/23/2015 8:08 AM

Notes:

Author:

Boil Size: 490 Litres

Boil Time: 90

Boil Gravity: 1.065

Efficiency: 75

Mash Thickness: 2.5

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: 3/2/2015 2:36 PM

Notes: 3 lbs of Summit
3 lbs of Chinook

5 Bags Of Pilsen (castle)
1/4 bag of WHeat (Castle)
1/4 bag of Caramunich II (Weyerman)
S 05 - Yeast 500G

6 lbs of Simcoe for Dryhop - 5 days in Secondary

170 F
342 L of Strike Water