Homebrew Beer Recipes | Page 2686 | Browse 315,000+ at Brewer's Friend

Author:

smithwis

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.089

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: 3/12/2016 11:14 PM

Notes:

Author:

Michael Fareri

Boil Size: 1 Gallons

Boil Time: 30

Boil Gravity: 1.043

Efficiency: 70

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: 4/21/2023 1:29 PM

Notes:

Author:

RustyBarrelHomebrewing

Boil Size: 5 Gallons

Boil Time: 3

Boil Gravity: 1.047

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/24/2022 2:43 PM

Notes: ===================================
4/24/2022
I kegged this Tuesday 419 from hot with no gelatin. Next day it was pouring with floaters so Wednesday 420 i transferred out of keg and made a make shift filter although not much seemed to get caught I wonder if the floaters were just a few in the first pour. Anyway rekegged it it was 1005 and shook the keg to carb and went on to can. Not sure the carb level but it was on the light side. Also added the rose water extract but have no good idea how much. I did one drop per 16 oz sample so in the end I added 35 drops to a measuring cup but it was immeasurable in the cup and the scale said 0g. So need to figure that out. The cans came out nice tho the rose water could be turned up slightly for experimentation purpose and carb level as well.

===================================
4/14/2022

brew day was a little strange as i brewed this straight up without the fruit then brewed another batch several days later, combining the two then separating them again into separate fermenters, one for plain and the other one for this version with the fruit which i added 7 days ago.

pretty slow fermentation on this and the other one, as of today this is at 1.012 (the other one is higher, about 1.020). i will say it i believe i measured it at 1.015 yesterday so maybe improving

tonight i opened up the fermenter and it does appear to have some active fermentation still going, not sure why this lutra is so slow....obviously it could be because of the fruit but the other fermenter without the fruit is also slow and even slower without the fruit so idk.

anyway i was getting worried about that fruit being at 80 degrees in there so i transferred and filtered the seltzer into a clean fermenter, left a lot of the trub and fruit remains behind, added a couple more spoonfuls of lutra yeast, and two tsp of yeast nutrient which i believe is DAP. oxygenated by pouring back and forth and stirring. ive read seltzer is less susceptible to damage due to oxidation.

on another note it tastes really good. you can tell there is residual sweetness there and its not complex at all, its straight up sugar sweetness. but light and mixed with the fruit flavor its nice. id almost like to stop it like this and package. but in the interest of understanding seltzer i want to try to give it the best chance to ferment all the way out properly then see how that tastes.

i also added a couple drops of rose water extract to 4oz sampler and it tasted really good, a little strong on the nose. im thinking we probably want to start with 1 drop per 16oz can and go from there. not sure how to measure that over the course of the entire batch/keg....

...that would be approx 35-40 drops into the keg not sure if i want to measure it that way or figure something else out. maybe measure 35-40 drops into a measuring cup and see how much that is so next time you can just go from that. andor should measure the 35-40 drops and weight that junk too so next time you can go by weight.

===================================
3/24/2022

initial recipe creation. sounds pretty straightforward, need to figure out how much rose water and extract to add. may want to add rose water at packaging time then do the flavorings at pour time for experimental purposes.

Author:

Herr Stein

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/1/2019 1:05 PM

Notes: Interesting and a fun beer to brew as it uses grains you don't normally see. I don't like the taste of Sorghum but this recipe blends everything together well and the crispness of the grapefruit is quite refreshing. Hardest part was coming up with a name that rhymes with Sorghum. lol

*Rinse the specialty grains thoroughly and drain all of the water out. Spread the grains onto a baking sheet and place them in a pre-heated oven at 300° F for an hour and then at 350° until they just start to turn toasty, keep a close eye on them, you don't want a burnt taste, just slightly more than a tan color. Let them cool. Steep grains in 4.5 gallons of water. Turn off heat and stir in sorghum extract and Belgium syrup. Bring to a boil and add hops.

**Grate the grapefruit rind being careful not to get any of the white pith under the rind its very harsh and bitter. Add zest at last 5 min of boil.

Author:

Rookie89

Boil Size: 5 Litres

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/1/2019 8:06 AM

Notes:

Author:

Bunny Hopped Brewing

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.144

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 80 ° F

Priming Method: dextrose

Priming Amount: 4.5 oz

Creation Date: 1/28/2019 6:03 PM

Notes:

Author:

Morse

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.158

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/3/2017 7:13 PM

Notes:

Author:

Basshook Brewery

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.102

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: Priming sugar

Priming Amount: 5 oz

Creation Date: 10/16/2017 2:22 AM

Notes:

Author:

Thrasher8390

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.09

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/18/2017 4:47 PM

Notes:

Author:

Philbrew

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.092

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/18/2016 8:50 PM

Notes:

Author:

cccec

Boil Size: 9 Litres

Boil Time: 60

Boil Gravity: 1.108

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/10/2014 8:36 AM

Notes: Liquid Malt Extracts €6.3
Molasses €0.5
Honey €0.5
Sugar €0.5
Dry Malt Extract €2.4
Saaz hops €1.7
-----------------------------
TOTAL €11.9

Author:

Bronzeback60

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.096

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/8/2015 3:18 PM

Notes: Add 2 tsp of Irish Moss at 10 minute before end of boil
Add wort chiller to the kettle at 10 minute before end of boil
When the boil is complete cool down wort to 65-75 ºF If extract ½ boil then cool to 100º and fill fermenter to 5 gallon mark with cold water.
Check temp and pitch yeast when 65-75 ºF.

Boil 3/4 cup of corn sugar (4 oz by weight), or 2/3 cup of white sugar
or 1 and 1/4 cup dry malt extract in 2 cups of water and let it cool.
Add to bottom of bottling bucket then rack ale on top
Bottle as usual

Author:

geofro

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.097

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/16/2015 6:10 AM

Notes:

Author:

peterj

Boil Size: 4.25 Gallons

Boil Time: 60

Boil Gravity: 1.052

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: 10/15/2015 7:45 PM

Notes:

Author:

bloodysafety

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.094

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: corn sugar

Priming Amount: 3.5oz

Creation Date: 4/21/2015 5:01 PM

Notes:

Author:

Billican

Boil Size: 7.2 Gallons

Boil Time: 60

Boil Gravity: 1.027

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: 3/9/2015 8:24 PM

Notes:

Author:

Billican

Boil Size: 7.4 Gallons

Boil Time: 75

Boil Gravity: 1.02

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/5/2015 12:33 AM

Notes:

Author:

MartyWayne

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.098

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: 5/2/2014 2:15 PM

Notes:

Author:

frankm2946

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/29/2015 9:35 AM

Notes:

Author:

Birdsnake

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.096

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: 1/18/2015 11:27 PM

Notes: Place 3 gallons of cool water in brewpot and bring to 150 F. Put steeping grains in bag and steep for 1 hour.

Lift bag out, let drain and discard.

Bring water to boil, remove from heat and stir in 3 lbs of DME. Return to heat.
Bring to boil and watch for messy boil over. Once risk has subsided, add 60 min hops and start timer.

At 20 minutes, add whirfloc (or irish moss) and 20 minute hops.

At 5 minutes, add remaining DME (using same procedure as above).

At 1 minute, add last 0.50 oz of hops.

Add 1 gallon of cool water to primary.

Chill, transfer to primary, add cool water to bring to 5.5 gallons, pitch re-hydrated yeast.