Homebrew Beer Recipes | Page 2691 | Browse 315,000+ at Brewer's Friend

Author:

Grog Eisenbein

Boil Size: 46 Litres

Boil Time: 65

Boil Gravity: 1.072

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/9/2017 6:37 PM

Notes: Used demera sugar instead of regular cane sugar.

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:

pourboy

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 78

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/20/2021 6:12 PM

Notes:

Author:

Craigerrr

Boil Size: 25.95 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 66

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 68.4 g

Creation Date: 1/8/2021 3:47 PM

Notes:

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 70

Mash Thickness: 1.22

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: co2

Priming Amount: 14.26 psi

Creation Date: 3/16/2020 2:49 AM

Notes:

Author:

Baughb

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 60

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: N/A

Creation Date: 6/17/2019 8:32 PM

Notes:

Author:

Timox

Boil Size: 19 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 74

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/20/2018 8:49 AM

Notes: 0 70
15 70.5
30 70
45 70.5
60 70
75 70.5
90 70
OG 1.064
FG 1.026

Author:

CObloom2388

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 66

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/9/2018 6:14 PM

Notes: Shooting for malty, bready, crackery, slight dried fruit and slight toast. Trying to stay away from the overly sweet, rich caramel take on the style (many american

Author:

Dan Dudas

Boil Size: 27.5 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 3.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/11/2017 10:12 AM

Notes:

Author:

braindead

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/13/2017 7:03 PM

Notes:

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/2/2013 2:21 AM

Notes: Toast oats at 300F

Author:

HughB

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/14/2016 12:11 PM

Notes:

Author:

Bhammerson

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 63

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/16/2016 6:02 AM

Notes: 1.036 OG 1500 mL Starter Started 8:40 PM 05/16/2016 with stirring. WLP007 MFG Date 05/11/2016 Resulting Pitch Rate is 0.83 Mil Cells/mL/Deg Plato.]

Author:

dnezmusic

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.117

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 71 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/15/2016 6:05 PM

Notes: yeast nutrient (0.5 tsp) @ 10 min

Author:

Stvervaag

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 75

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: 2/28/2016 2:19 PM

Notes: Mesk med 22.5 l vann på 66 grader i 60 min.
Utmesk på 78 grader i 10 min.
Skyll med 10 liter vann på 78 grader.
Målet er et kokevolum på 28 liter.
Mål SG/Boil Gravity til 1.048
Kok i 90 minutter og tilsett humle ihht oppskriften.
Tilsett 0.5 gram Irish Moss og 0.5 gram gjærnæring når det er 15 minutter igjen.Sett også oppi kjøleren for desinfisering .
Mål OG til 1.053
Avkjøl til 20 grader. Rehydrer gjær i mellomtiden.
La vørteren hvile i 30 minutter for utfelling av bunnstoffer.
Tapp til gjæringskar.Rist inn oksygen.
Pitch gjær og rist inn litt mere oksygen.
Gjæres på 16-17 grader i 3-4 dager.
Øk temp til 20 grader.
Tørrhumle etter 8 dager.
Tapp til flasker når FG er 1.009.
Bruk 6 gram sukker pr liter øl.

Author:

Grand Achievement Brewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 80

Mash Thickness: 1.5

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: 10/4/2015 9:40 PM

Notes:

Author:

RBEL

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/21/2015 1:06 PM

Notes: Irish Moss 10 min
220 g priming sugar
Aroma hops steeping for 5 min

Author:

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 4

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: 5/31/2015 7:57 PM

Notes:

Author:

Saltshaker30

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/19/2014 12:35 AM

Notes:

Author:

aricabraham@gmail.com

Boil Size: 9.2 Gallons

Boil Time: 75

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 80 ° F

Priming Method: Honey

Priming Amount: N/A

Creation Date: 12/9/2013 2:57 AM

Notes: Split batch into two: 4 gallons and 4 gallons.

The Yeast Bay Saison Blend II. 2L starter decanted.

Utilize one smaller batch for Deere Jerry. 1 gallon for 2015 bottling, and the remaining 3 gallons for 2016 solera.

Add portion to Deere Jerry after primary fermentation krausen has dropped. Pitch Yeast Bay Amalgamation during first addition.

Use Raw Organic Wildflower Honey for bottling on primary batch.