Homebrew Beer Recipes | Page 326 | Browse 325,000+ at Brewer's Friend

Author:

Eugene23

Boil Size: 10 Gallons

Boil Time: 60

Boil Gravity: 1.076

Efficiency: 75

Mash Thickness: 28

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 73 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/15/2018 2:49 AM

Notes: Strawberries and rhubarb should be macerated in the cognac and lemon juice overnight before adding to the secondary. Honey should be added at the end of boil.

Batch & Boil

Batch Size
10.0 gal
Boil Time
60 min

Mash

Efficiency
75.0%

Fermentation

Primary
7 days
Secondary
—

Misc.

IBU Formula

Author:

dnezmusic

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 79 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 7/2/2017 8:41 PM

Notes:

Author:

ppwok

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.153

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/13/2016 5:40 PM

Notes: Bit of an experiment!

Far too bitter after the initial fermentation so removed 2.5l (for testing!) and added the 2kg crystal 60 by making a mash yeilding approx 3l of liquid.

see what happens now!

another week of settling/final fementation - final gravity 1.016 ABV approx 7.1%

Author:

Marc Williamson

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 2.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/11/2015 11:24 AM

Notes: AMS/DWB added into mash.
3L sparge, boil stared while sparging. grain transferred to fermenting bin to collect remainded.
~2L added during boil to maintain vol. hit 1.059 OG
Hops bagged and squeezed into braumeister while draining off in to FV.
FV shaken to aerate prior to pitching.
Nice colour and flavour to the wort, on par with using 145 crystal.

Racked to secondary 26/05. S.G. 1.010. Looking like 6.43%

Bottled 31 May. 90g priming sugar. All to bottles, no kegs. 500ml bottles filled first then onto 750ml swing tops.
Almost tropical flavours coming through. Tested the hydrometer sample before and with food. works well.

Author:

Bay Brewing

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.75

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: 8/21/2021 7:08 PM

Notes: Mash at 153 for 60 minutes. Ferment at 68 increasing temp as ferment ends.
** still dialing in my system, had 6 gallons instead of 5.5 at end of boil. Lowered my efficiency.

Author:

gary Hunt

Boil Size: 2 Gallons

Boil Time: 30

Boil Gravity: 1.064

Efficiency: 70

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: 10/15/2020 1:59 AM

Notes:

Author:

bertLW

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: N/A

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: 3/1/2019 4:09 PM

Notes:

Author:

cessnapix

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: corn sugar

Priming Amount: 188 grams

Creation Date: 8/16/2015 9:46 PM

Notes: A big hit among daughter and her friends. i like it as well but prefer a lower IBU, not a big IPA fan.

Author:

wbg126

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.098

Efficiency: 40

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: Corn Sugar

Priming Amount: 5oz

Creation Date: 3/15/2017 11:36 PM

Notes: 3.3lbs of LME added with 20mins in boil
crushed whirl floc @ 15
Fruit was dunked in sanitizing solution before added to secondary

Author:

thechad

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/21/2015 9:49 PM

Notes:

Author:

andlebars

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 1.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 62 ° F

Priming Method: co2

Priming Amount: 2.52 psi

Creation Date: 3/31/2021 3:31 AM

Notes:

Author:

tonymarcus1117

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Corn Sugar

Priming Amount: 3/4 cup

Creation Date: 6/30/2012 3:42 PM

Notes: It has been quite a while since I made this and my Fiance accidentally through away my notes so I'm writing this down from memory I don't remember the OG or FG but It turned out Way higher ABV than stated above About 22%. After pouring Wort into carboy with 2 gal cold water I aerated for about 30 min.

I let ferment for a little over a month (This wasn't intentional I ended up moving and didn't have the time to bottle but I'm glad it happened) Then bottled normally.

My original plan had been to make a Honey Dunkelweizen But when all was said and done it tasted much more like a porter. Very Smooth taste with a slight sweetness, but don't let that fool you it packs a mean punch! I wouldn't hop in a car after drinking one if I were you! I hope you enjoy it as much as my friends and I did cheers!

Author:

MikeK210

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 73

Mash Thickness: 0.8

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: 6/21/2015 8:34 PM

Notes:

Author:

Humes Natural Law

Boil Size: 22.56 Litres

Boil Time: 60

Boil Gravity: 1.024

Efficiency: 70

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 30 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/4/2022 8:48 PM

Notes:

Author:

BIAB

Boil Size: 28.5 Litres

Boil Time: 70

Boil Gravity: 1.047

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: gyle

Priming Amount: 1000ml

Creation Date: 2/3/2016 9:23 AM

Notes: Belgium candy syrup added in last 15 mins of boil.

Gyle collected from the dregs at the end using a sieve. Usually there is about 1.5 liters left over after auto siphoning wort into carboy. Collect this and cold crash again to get only the wort. Freeze until bottling day.

Use blow off tube or separate into two 22 liter carboys. This Yeast is pretty ferocious.

Author:

Vincent M

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: 3.2

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: 10/28/2015 9:50 AM

Notes: OG avant ébullition 1.060
OG après ébullition 1.071

PH 5.55 sans acide
Fg après une semaine de fermentation 1.020

Réensemencement avec US 05
FG à l'embouteillage 1.023 ???

Author:

Timox

Boil Size: 21 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 73

Mash Thickness: 2.5

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: 9/26/2017 6:33 PM

Notes: 0 66
30 64-65
60 65-66
90 65-66
OG 1.064
FG 1.012

Author:

Paul Welsh

Boil Size: 30.3 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 2.8

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: 3/27/2018 2:27 AM

Notes: Dry Hopped half with 3 oz CTZ (Charlie would use CTZ and Mosaic next time)

Dry Hopped Jay's half with 2oz citra, 2oz mosaic.

Fermented at 65 ambient (Fruitiness from 05 was well received)

Jay's half won the Homebrew Club IPA II comp out of 15 (I think) IPA's.

Took first place IPA at iBrew Challenge 2018, Singapore out of a field of 13.

Author:

Back of the Passage Brewery

Boil Size: 29 Litres

Boil Time: 50

Boil Gravity: 1.043

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18.5 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/4/2019 9:14 AM

Notes: Kettle Sour Procedure:
1) Mash at normal temp (67 C), boil for 15 min to sanitise.
2) Cool to 40 C, test pH and adjust to pH 4.5 with lactic.
3) Pitch yoghurt and purge with CO2, ferment at 40 C with heat wrap till pH 3.5

Batch #4 - 3/12/20 (Eff.: 68 %, Att.: %, ABV: %)
Made for the guys at Evolve Espresso
- Mash vol.: 31.5 L, Pre (sour)-boil vol.: 29 L, Batch vol.: 23 L
Substitutes:
- Gladfield Red Back (500g) in for Carared (550g)
- Wai-iti (finally got it) in for Riwaka, straight swap
- Everything else the same as previous
Pre-soured with 13 ml of Lactic acid (88%) and left for 48 hrs.
10/12/20 - SG: 1011 (Tilt), upped temp to 22 C
11/12/20 - SG: 1010 (Tilt)
12/12/20 - SG: 1009 (Tilt), added vanilla extract (Queen brand), rose water and frozen raspberries (1.5kg) before cold crashing.

Batch #3 - 19/01/20 (Eff.: 61 %, Att.: 75 %, ABV: 4.9 %)
- Mash vol.: 31.5 L, Pre-boil vol.: 28 L, Batch vol.: 23 L
Substitutes: Dropped pilsner malt down to 5 kg from 5.5 to bring ABV down a bit and make it a bit more 'sessionable'.
- pH 5.87 (still dropping slowly), added 10 ml (88%) lactic acid to pH 5.04, added another 3 ml to pH 4.89, added another 2 ml. (15 ml in total), pitched 2 table spoons of yoghurt, purged with CO2 and set temp to 39 C.
21/01/20 - Boiled at 10:30 AM, 27 L volume. Cooled slowly to 20 C as the day was fucking stinking hot and the pool and ground water were warm, dry pitched x2 US-05 into non-aerated wort (I'll see if this affects the beer)
24/01/20 - SG: 1021
27/01/20 - SG: 1014
28/01/20 - FG: 1013, 1.5 kg of frozen raspberries added, cold crashed.
01/02/20 - Kegged and carbed, PSI for 2:45 min.
Added: 15 ml of Rose water and 30 ml of vanilla extract
05/02/20 - This one is a banger, could be the tastiest one yet.

Batch #2 - 13/10/19 (Eff. 65%, Vol. 22.5, Att. 80%)
- Added potassium metabisulfite to this batch pre-mash.
- pH 5.87 (OG: 1051) - 12 ml Lactic acid to bring pH to 4.9
- Same heating set up and water profile as Batch #1
15/10/19 - After 48 hrs pH 3.79, tastes same as first batch (strangely) with a little funky peach, ferm. temp. sat around 37 C for that time.
- Had to cut the boil down to about 35 min as I was rushed to finish, dry pitched x2 yeast to aerated wort.
25/10/19 - FG: 1011, added 1.5 kg frozen raspberries, tasting quite sour but nothing crazy.
1/11/19 - Cold crashed
3/11/19 - Kegged and carbed through purged line and keg. Seems to taste a little 'heavier' than the first but probably just confirmation bias on the higher ABV. Cafe boys tasted slight biscuit malt finish.

Procedure - https://www.homebrewersassociation.org/how-to-brew/funkwerks-5-tips-kettle-sours/

Batch #1 - 30/06/19 (Eff. 61%, Vol. 21 L, Att. ??%)
- OG: 1050 after 15 min sanitise boil, pH 5.42, added 5 ml Lactic acid 88% (drops to pH 5.00), added another 4 ml Lactic (drops to pH 4.80)
- Used heat wrap and temp controller set to max. (39 C) and left covered in lounge room.
1/7/19 - pH 3.75 at 5 PM (26 hrs) mildly sour with a fruity (maybe peach sweet tea) flavour, not bad at all, left it carry on for a few more hours.
2/7/19 - pH 3.57 at 8 AM, tasting still of peach tea and smells like wet malt and damp dog. Boil started at 8:15 AM, boil shortened to 50 min, chilled and aerated, x2 packs of yeast dry pitched and aerated again after 40 min.
10/7/19 - SG: 1019 (hyd.) 1034 (refract.), tastes pretty sour, added 1.5 kg of raspberries loose and it started bubbling again pretty hard overnight.
11/7/19 - Cold crashed to 1.5 C
13/7/19 - Added 30 ml Vanilla extract and 15 ml of Rose water, kegged and carbed at 30 psi for 2:30 min. Tastes of raspberry up front with subtle vanilla and a hint of rose water. Terrible idea to add the raspberries without a hop sock, they are wreaking havoc with the keg poppets and taps.

Substitutes
- Gladfield Pilsner instead of Pale Malt
- Gladfield Dark Crystal & Gladfield Shepards Delight (50/50 mix) instead of Simpsons DRC
- US 05 instead of Belle Saison (I hate saison yeast flavours)
Notes (see photo of recipe)
- Riwaka instead of Wai-iti hops.
- Live yogurt to add lacto. only, couldn't get only Lacto yogurt at Woolies, went with Vaalia (as per photos).
- Suggested water profile: CaCl (110ppm) & CaSO4 (55ppm)
- CO2 purge the fermenter and bubble CO2 through it as it sours to drive off 02.