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

Author:

Cryyo

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: sugar

Priming Amount: 5 oz

Creation Date: 3/1/2012 2:59 AM

Notes: Steep grains 20 min at 150 to 165 F
Primary 2 weeks
Add hops in secondary, bottle in 1 week

Author:

MuttBrew

Boil Size: 19 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 80

Mash Thickness: 1.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 51 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/23/2015 10:55 PM

Notes: Mash PH around 5.2, as well as sparge.
Make a huge starter.
Ferment out to FG, raise to 60* for 2 day D rest, then Lager for 3-5 weeks.

Author:

Nullni

Boil Size: 70 Litres

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 2.9

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: 2/23/2015 8:17 PM

Notes:

Author:

ToxicBrews

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 64

Mash Thickness: 1.5

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: 4/1/2015 9:55 AM

Notes: Making 1 gallon side batch that has ground Cinnamon in the secondary. Just see how it tastes. Most of it will be a Clone

Author:

Frog1

Boil Size: 29.2 Litres

Boil Time: 60

Boil Gravity: 1.046

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: 11/13/2020 3:23 PM

Notes:

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.

Author:

Dougie Orr

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: brewing sugar in keg

Priming Amount: half teaspoon per pint

Creation Date: 7/2/2016 5:49 PM

Notes: Landlord with Elderflowers - lots

Yeast starter in 2 pints of water with spray malt for 27 hours

OG 1043
FG 1005

Into fermenter Sun 03/07/2016
Into bottles & barrel Sun 10/07/2016

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.033

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: 5/26/2015 3:46 PM

Notes: The hot wort is poured over the blackberries in an open fermenter, then 2.5 gallons of pre-boiled, cooled water is added. The blackberries are held in a coarse mesh bag designed for making wines. While not absolutely necessary, it does help keep down the mess. As always, the wort is vigorously aerated and a starter culture of good ale yeast is pitched.

Converted to all grain from BYO's extract recipe

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:

mosuavea

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: N/A

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: 6/16/2013 4:28 PM

Notes:

Author:

Grete

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 75

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: 12/30/2015 2:53 PM

Notes:

Author:

Direwolf600

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/17/2016 3:37 AM

Notes:

Author:

handr.thomas@btinternet.com

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 3.65

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: 6/28/2016 8:56 PM

Notes:

Author:

gmull70

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 80

Mash Thickness: 1.4

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: 5/2/2017 2:55 PM

Notes: PLEASE TAKE NOTE OF OTHER INGREDIENTS AMOUNT AND TIME TO ADD TO BOIL

Author:

crawmcgraw

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 58

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: bottle

Priming Amount: 4oz

Creation Date: 9/4/2017 2:19 AM

Notes:

Author:

HalfHeartedBrew

Boil Size: 8 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: Cane Syrup

Priming Amount: ??

Creation Date: 9/19/2012 2:37 AM

Notes: Want this to be a strong golden Quad. Amber Color will come from Raisins/Cane Syrup/Whiskey Barrel

Author:

Zaphod Brewblebrox

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 60

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/12/2015 12:10 PM

Notes: Brewed 07.07.15
Roasted pecan nuts in oven for ca 10 mins, right before they scorched.

Mashed in at 70deg C and let sit for 60mins, no heat or water added beyond first infusion.

Collected 25l of wort at ca 1.041.

OG : 1.06

Chilled to 20 deg and pitched yeast including starter.

Fridge set to 18 deg ambient.
Let rise to 20 over 2 days
Keep at 20 for 6-7 days.
Rise to 22 for 20-35 hrs.
Cooled down to 8 deg for 5 days, then racked to secondary.
FG 1.013 -> Abv = ca 6.2%
Added 15g of Summit pellets for dry hopping.
Let rise to 22 deg for next week.
Bottled on the 26th.

Author:

Blackmuse

Boil Size: 6.5 Gallons

Boil Time: 45

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/25/2015 9:30 PM

Notes:

Author:

Brian BrewDaddy Pinto

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 5/3/2011 8:12 PM

Notes:

Author:

Blootster

Boil Size: 6.9 Gallons

Boil Time: 40

Boil Gravity: 1.037

Efficiency: 73

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/2/2019 7:33 PM

Notes: Brewday Notes:
4/7/19: Achieved target mash temp, rested for 1 hour. Vorlaufed until clear of particulate, partially hazy. Batch sparged and ended up with 6.9 G pre boil volume. Boiled 40 minutes (adjusted from original) to hit target gravity. Rapidly cooled with copper immersion chiller to 165 deg, whirpooled hops for 15 minutes. Continued rapid chill until 70 deg.

Transferred roughly 5.25 G of cooled wort to 6 G new glass carboy. Placed in temp controlled freezer set to 67 deg. Once stabilized at target temp pitched still active 1.2 L Amalgamation II starter.

4/10/19: Temp raised to 70 deg. Fermentation activity was not observed until day 5, approximately 3" krausen. Fermentor smells of stone fruit and tropical fruit punch.

4/26/19: Fermentation still ongoing. Plan to let ride for 4 weeks before pitching dry hops and packaging.

05/07/19: Took sample (no dry-hop). Confirmed FG is 1.008 (means we're higher ABV than I wanted). But flavor and appearance was incredible.

Hazy pale straw body, aroma of barnyard sweat/funk, stonefruit, tropical fruit juice, and cereal grain. Taste followed with mild sweetness, very smooth bitterness, stone fruit, and finishes clean/dry with dough and cereal grain.

05/08/19: Plan to dry hop tonight with 2 oz of Galaxy, and 1 oz each of Citra and El Dorado. Let sit for 3-4 days, and cold crash and bottle.

5/11: cold crashed for 2 days, bottled mostly clear beer (still hazy from the spelt), got 48 x 12oz bottles. Target 2.5 vol co2, batch primed in bottling bucket with dextrose, gently stirred to incorporate.

Smell was incredible, over ripde fruit funk, juicy stone fruit, taste followed with doughy grain, and smooth mild bitterness.

Inspiration from Scott Janish

http://scottjanish.com/galaxy-funktown-spelt-pale-ale-yeast-bay/