Homebrew Beer Recipes | Page 2604 | Browse 325,000+ at Brewer's Friend

Author:

rouest

Boil Size: 4.75 Gallons

Boil Time: 90

Boil Gravity: 1.068

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/8/2015 7:52 PM

Notes:

Author:

Mallonee's Malt

Boil Size: 2.4 Gallons

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 60

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: 12/27/2020 4:48 PM

Notes: Brewferm Dubbel Damme pretty much according to instructions.

Didn't model well and OG is way off from what the can said.

Author:

Boil Size: 8.6 Gallons

Boil Time: 90

Boil Gravity: 1.052

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: 11/5/2020 5:21 PM

Notes: Gold medal at 2023 T.R.A.S.H. competition.

Silver Medal - 2024 TRASH Competition - Specialty Spiced Beer

Silver Medal - 2024 Fermentation Frenzy - Creative Beer Category (13 entries)

Author:

bowlermj

Boil Size: 4.3 Gallons

Boil Time: 160

Boil Gravity: 1.129

Efficiency: 60

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: 12/3/2019 4:04 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.162

Efficiency: 75

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: N/A

Creation Date: 8/17/2018 9:22 PM

Notes:

Author:

wvoutdoorsman1976

Boil Size: 3.75 Gallons

Boil Time: 60

Boil Gravity: 1.121

Efficiency: 35

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: 3/3/2018 6:09 PM

Notes:

Author:

Maike9

Boil Size: 2.5 Gallons

Boil Time: 30

Boil Gravity: 1.5

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 78 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/16/2017 4:06 PM

Notes: 480 oz of apple juice
Added .9 lb of Turbinado.
Made a 2 step starter of WLP001
Brought apple juice to build and mixed in honey, brown sugar, and turbinado.

Original Instructions
This brew is an iteration of a few ciders using different grain bills (juice to honey ratios) with various yeasts.

Notes:
5lbs = 5 Gal. Apple Juice (if this is your first cider, use organic juice without potassium sorbate; it will kill the yeast and not ferment). Don't think I used maltodextrin here.

The rest of the grain bill is accurate. If a little less kick is needed, try one of the alternates below. I'm using WLP001 this time because of its tolerance for high alcohol, higher fermenting temp and because it finishes sweater (personally I prefer the dryness of the EC-1118 but then it's closer to Cyser territory).

I'm thinking ABV should be close to 10%. Also, because OG will be relatively high I'm using a starter. One could also double pitch with decent results. I've pitched one yeast pack before and still not had any problems.

Basic steps: Boil 2 gal. apple juice and add honey stirring constantly. (Honey is heavy and will sink to the bottom. It burns easily like candi syrup.) Boil juice, honey and sugar together for at least 20 minutes. Combine wort with remaining juice once temps drop to pitching levels.

HISTORIC
YEAST / OG / FG
WLP775 / 1.073 / 1.012 -5 gal. juice to 3 lbs honey
WLP005 / 1.087 / 1.030 -6 gal. juice to 6 lbs honey(4 gal. split)
EC-1118 / 1.087 / 1.011 -6 gal. juice to 6 lbs honey (2 gal. split)

Author:

T-Dawg

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/4/2017 1:39 AM

Notes:

Author:

HB209

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.063

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/27/2017 6:25 PM

Notes:

Author:

supercow

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: CO2

Priming Amount: N/A

Creation Date: 5/25/2016 4:55 PM

Notes: If you wrap a towel around the mash tun, do not *also* add direct heat from the burners. You *will* start a fire.

Author:

jtwangler

Boil Size: 12 Gallons

Boil Time: 90

Boil Gravity: 1.084

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: Table sugar

Priming Amount: 10.3 oz

Creation Date: 3/4/2016 3:42 AM

Notes: Adding 1 oz fresh grapefruit zest to boil for 30 mins
OG measured 1.10

Took gravity reading on 3/21 - 1.032 - bitter hops and grapefruit shined.
Added 1lb 10 oz of orange blossom honey on 3/23 - hoping to mellow bitterness and tame grapefruit

Color seemed a little brown at bottling.
Bottled a little over one gallon: 6 bottles with 2:1 ratio of vanilla extract and natural orange flavor

Kegged 3 gal without any additions
Kegged 3 gal with roughly 2.5:1 vanilla extract and natural orange flavor.

Primed to hit 3.5 vol of co2

Author:

Brew Lab

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 70

Mash Thickness: 1.5

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: 2/13/2016 7:12 PM

Notes:

Author:

dtwhite

Boil Size: 10.25 Gallons

Boil Time: 90

Boil Gravity: 1.065

Efficiency: 80

Mash Thickness: 2.15

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/9/2016 12:11 AM

Notes: CANS = Citra, Azacca, Nelson Sauvin, Simcoe (4:4:4:4)

Add sugar (ACTUAL WEIGHT: 1 lb) with 1st set of dry hops, 5 days after initial fermentation starts

transfer to hop keg after terminal gravity reached, add second dry hops, purge and shake

after 2 days, put in fridge

after 1 day, add jello

after 2 days, transfer to IPA keg.

Author:

MauricioQc

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.092

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: Dextrose ~ Bottling

Priming Amount: N/A

Creation Date: 3/31/2014 2:53 AM

Notes: The honey in this recipe is added to the mash during the boil. It is also diluted in boiling water before it is added.

I recommand using cinnamon sticks during secondary fermentation (14 days), to make it more tasty.

Note well; This beer takes about 3 month of aging before it is perfect on every aspects. Otherwise, the brew took about a month to take place!

High degree alcohol beer, but sweet when it is aged well! Tasty honey brew, your wife will love it!

Author:

Boil Size: 44 Litres

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 73

Mash Thickness: 1.75

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: 6/5/2016 3:39 AM

Notes:

Author:

Froffi Grossi

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 30 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/28/2017 11:27 AM

Notes:

Author:

Pughtown Brewers

Boil Size: 18 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 90

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/5/2019 8:46 PM

Notes:

Author:

vane

Boil Size: 950 Litres

Boil Time: 60

Boil Gravity: 1.001

Efficiency: 80

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: 10/20/2015 3:19 PM

Notes:

Author:

Alan_Lisboa

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.033

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/16/2015 9:47 PM

Notes:

Author:

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.03

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: 11/14/2023 5:58 PM

Notes: - Based off of this recipe: https://mrsmallbatchbrewer.com/berliner-weisse-kettle-sour-recipe/
- Hops are the biggest deviation, using the Sorachi Ace we had on hand. They're substantially higher in alpha acids, so used a lesser amount, and later.

- For the lacto, I ordered this: https://smile.amazon.com/Vitamatic-Lactobacillus-Plantarum-Digestive-Prebiotic/dp/B0CJQLC9P5/
- L. plantarum seems a popular, fast-souring variety of lactobacillus.
- Pitch rate from here:
https://www.milkthefunk.com/wiki/Lactobacillus#Starters_and_Pitching_Rate
- Species comparison here (though it lacked l. acidophilus, a seemingly popular probiotic varierty we could get even cheaper):
https://byo.com/article/brewing-with-lactobacillus/
- Those caps have a second ingredient, "Inulin", but it's just a prebiotic starch, to promote bacterial growth, something that's present in wheat anyways, so it won't hurt or help our use case:
https://www.webmd.com/vitamins/ai/ingredientmono-1048/inulin

- We used the 15 gal. sparge kettle for this batch, not the 20 gal. one, to limit the area we needed to insulate.

- We cooled the wort, after the first boil, down to ~97 F. and set the heatstick+inkbird combo to 95 F. Lots of stirring was required to keep the whole thing at an even-ish temperature as we cooled it.

- We did turn out to have some 88% lactic acid from one batch of 2nd-hand brew supplies, so we decided to attempt to adjust the PH down to 4.5 before pitching the lacto as the copied recipe recommended.
- To calculate that, we used the "Kettle pH" tab of this helpful spreadsheet: https://mashmadeeasy.yolasite.com/
- It's not _perfect_ for our purpose, so, when it told us to add ~23 ml., we started with 15 ml., which took us from a measured PH of 5.69 to 4.9, which we called good enough.

- We then Starsan'ed the lid (which was _way_ too much in the way during boiling, cooling, etc.) and rested it as best we could covering the kettle, sealing the gaps left because of various cords with foil.
- With it mostly sealed, we then applied some CO2, to hopefully blanket the wort and keep aerobic species out. Not sure how much that did, though, given the limited headspace between wort and the top of this kettle.
- That was then followed with wrapping the kettle, still on the stove, with a new, clean moving blanket.

- We wrapped that up around 9:45 PM.