Homebrew Beer Recipes | Page 349 | Browse 325,000+ at Brewer's Friend

Author:

DrPaulsen

Boil Size: 4 Gallons

Boil Time: N/A

Boil Gravity: 1.159

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/8/2013 1:19 PM

Notes: Mead Making Overview (with Curt Stock)
http://brewingtv.com/episodes/2010/10/8/brewing-tv-episode-21-making-mead-with-curt-stock.html

Pitching Rate ~ 230B cells (make a 1L, 1.036 starter with honey and nutrients, decant as much as possible).

Aerate with one good Purge & Shake.

Make 3 gallons of mead, then add cherries (in a bag).

http://www.homebrewersassociation.org/pages/community/blog/show?title=recipe-of-the-week-cherry-mead

Use an SNA (stir/whip after each addition)
(Mix the nutrient blend into ½ cup of must and add it back to the fermenter to avoid an explosive release of CO2.)

Add ¾ tsp after pitching yeast.
Add ¾ tsp 24 hours after ferm begins.
Add ¾ tsp 48 hours after ferm begins.
Add ¾ tsp after 30% of the sugar has been depleted.

Ferment at or below 70F.

Punch down the cap 3 times every day during active fermentation.

http://www.winning-homebrew.com/melomels.html

Author:

miscon2

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.1

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: 6/19/2014 12:21 AM

Notes: From Brewer's Best Recipe Sheet:

IBUs: 100+
ABV: 7.8% - 8.3%
OG: 1.078 - 1.081
FG: 1.015 - 1.019
Color: Deep Gold

This high gravity ale has an upfront and dominant hop profile. The aromas of citrus and slight pine from the complex hop flavors are perfectly presented on a medium-light body background. A golden hue and white frothy head help to round out this Imperial Ale.

Author:

ampi1679@hotmail.co.uk

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 88

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19.8 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/3/2016 9:09 PM

Notes: lactose added at 10

Author:

Light Horse Brewing Co

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 67

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/29/2015 2:06 PM

Notes: Mash
2 t spoons Calcium sulphate
Boil 0 min
1 t spoon Calcium Chloride
1/2 t spoon Calcium Sulphate
1 t spoon yeast nutrient
1 whirlfloc tablet

Author:

Borbíró Andris

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 14 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/16/2016 6:44 PM

Notes:

Author:

Tim Browning

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 3

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: 1/14/2016 8:33 PM

Notes: *Sugar: (Last 15 minutes of boil)

*Mashing (explanation of high temperature):
The reason for mashing at 158 came from doing research into the style from somewhere that I can't even recall.
It may seem high, but the reason for doing so is that Beta Amylase enzymes denature at 158. This leaves more unfermentable long chain dextrins, you will have more "weight" and more mouthfeel with the 158f mash temp but about the same starting gravity, and the final gravity will be higher as well. You get more mouthfeel this way so that when you add the table sugar to the boil, you get the gravity boost but it's not "thin and cidery" like happens with many beers when you boost with a simple sugar. With this higher temp mash there still is decent mouthfeel and even great lacing on the glass from the proteins.

*Yeast; making as starter:
Procedure:

In a medium sauce pan, add 2 pints of water and 1 cup Dried Malt Extract (DME). Mix well and boil the solution for about 10 minutes to sterilize. Cover and cool the pan to room temperature in an ice bath. This will give you a wort of approximately 1.040 OG. Keeping the Original Gravity low is important because you want to keep the yeast in its growth phase, rather than its fermentation phase. The fermentation phase will create alcohol which can be toxic to yeast in high concentrations.

Pour the wort into a sanitized glass container (flask, growler, etc.) and pitch the vial of yeast. Cover the top of the container with a sanitized piece of aluminum foil so that it is flush with the container, but will still allow CO2 to escape. Vigorously shake or swirl the container to get as much oxygen dissolved in the solution as possible. Allow the starter to sit at room temperature for 12-24 hours, occasionally shaking it to keep the solution aerated.

You probably won’t see any visible activity, but the yeast is busy taking up the oxygen and sugars in the solution and growing new cells. After the yeast has consumed all of the nutrients and oxygen, it will form a milky white layer on the bottom of the container. If you are not planning on pitching the yeast right away, you can store it in the refrigerator with the foil still in place. When you are ready to brew, decant off most of the clear liquid from the top, being careful not to disturb the yeast layer below. Once the yeast and your wort are at approximately the same (room) temperature, rouse the starter yeast into suspension and pitch the entire quantity into your fermenter.

Typical Starter Volumes for 5 gallons:
To activate the yeast: 1 pint (with ½ cup DME)
To revitalize yeast past its Best Before Date: 2 pints (with 1 cup DME)
To brew a high gravity beer: 2 pints (with 1 cup DME)

Author:

Bob Zormeir

Boil Size: 3.48707 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

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: 4/1/2011 8:53 PM

Notes:

Author:

Jim_in_Oregon

Boil Size: 6.3 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

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: 8/13/2013 3:41 AM

Notes:

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.25

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: 5/22/2015 10:14 PM

Notes: Let herbs steep for 30 min before cooling the wort.

10 Day primary

10-15 Days Secondary (You may add herbs again in secondary for aroma)

Author:

brewdaddy

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 74 ° F

Priming Method: co2

Priming Amount: 13.75psi

Creation Date: 5/13/2012 2:45 PM

Notes:

Author:

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 60

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/29/2015 2:25 PM

Notes:

Author:

Kjeller 5

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/11/2016 4:47 PM

Notes:

Author:

Lucky Cat Brew

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/12/2014 8:04 AM

Notes: Pitched two pkgs of Safale US-05 at 78 F, set fermentation chamber to 65 F.

Author:

blanch

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/2/2015 9:14 PM

Notes: steep grains 3 gallons 40@ 152-55f Add to 4&1/2 gallons start boil. after boil remove from heat add Malt Extract.Boil watching for hot break (Use flame knob and spray bottle to control) Boil adding hops at correct time intervals.Add last hops at flame out.cover for ten minutes. Cool to about 65to70 Watch for bubbles ferment for at least 10 to 20 days. bottle enjoy. I also add an ounce of Fermax Yeast minerals at 10 minutes in the boil. Its really an American Wheat and Malt Red Ale.

Author:

Ethan-weizen

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 60

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: 12/8/2015 7:40 PM

Notes:

Author:

Rocketman2015

Boil Size: 3.5 Gallons

Boil Time: 35

Boil Gravity: 1.074

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/14/2016 12:54 AM

Notes: Target Samuel Adams specs:
HOP VARIETIES: Hallertau Mittelfrueh and Tettnang Tettnanger Noble hops
MALT VARIETIES: Samuel Adams two-row pale malt blend and Caramel 60
YEAST STRAIN: Samuel Adams lager
COLOR: A deep amber to golden, 11 SRM
ALC. BY VOL/WT: 4.9% ABV - 3.8% ABW
IBUs 30
CAL PER SERVING 175

Author:

Tim Hamersly

Boil Size: 6.8 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 68

Mash Thickness: 2.3

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: 9/18/2024 4:53 PM

Notes: Steam/ boil rice in grain basket brewing salts and 24qt water for 15 mins until done. Add remaining 12 qt strike water and bring down to strike temp. Pull off 7 qt of water to reserve for sparge.

Mash for 155 for 45 mins.

Boil for 60 min.

Lager yeast at 70F under 5-10 psi for 1-2 weeks.

Transfer to secondary with finings and cold crash and lager around 33 - 36 F for at least 2 weeks.

V2 - sorachi ace at 10 min for flavor/mild bitterness. Added Munich malt for color and sweetness. Corrected water amounts. Changed yeast back to German. Novalager too dry.

Author:

Daily Bread Aleworks

Boil Size: 13.44 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 67

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/28/2015 5:24 PM

Notes:

Author:

Ibasterd

Boil Size: 3.8 Gallons

Boil Time: 90

Boil Gravity: 1.032

Efficiency: 66

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/27/2014 2:34 AM

Notes: Brewed on 9-15-14. No OG or FG taken.
Bottled on 10-6-14.

Dry hopped .7 oz of belma pellet, and 1.1oz of Citra whole leaf on 9-29-14.

Author:

AndreaOne

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 72

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/16/2016 10:18 AM

Notes: