Homebrew Beer Recipes | Page 358 | Browse 315,000+ at Brewer's Friend

Author:

Kramwell

Boil Size: 2.25 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/5/2015 6:50 AM

Notes: Cost using ingredients from The Cellar Homebrew Shop:

Grain - $5.66
Hops - $3
Yeast - $4
Total - $12.66

$12.66 / gallon
~$1.60 / pint

Depending on how well rehydration works and how many viable yeast cells, up to an entire packet might be required -- go ahead and pitch it all after rehydrating in ~4oz boiled and cooled water

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 1.5

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: 2/11/2015 6:05 PM

Notes: After boil add final hops then let rest for 50 min. Cool to 68 and add yeast.

Author:

Warconn

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 65

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: 3/22/2020 2:19 AM

Notes:

Author:

Homebrew Fanatics

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/20/2017 9:38 PM

Notes: Oak Addition:

Transfer to secondary after stable gravity.
Add 2.5g/L of American Oak cubes, leave for 7-10 days.
Bottle/keg as normal.

Author:

Boil Size: 29.5 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 68

Mash Thickness: 4.182

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/14/2017 2:09 PM

Notes:

Author:

Jarrod

Boil Size: 1.75 Litres

Boil Time: N/A

Boil Gravity: 1.04

Efficiency: 100

Mash Thickness: 3.1

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: 9/13/2016 5:54 AM

Notes:

Author:

Stabel

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 50

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: 5g/l

Creation Date: 7/7/2016 7:55 AM

Notes: Stjørdalsøl - https://norbrygg.no/definisjon-av-oltyper/#12A

Mesketid: 30 min ved 50c, 55 min ca ved 69-71c. Noen min på 78 c

Koking: ca 70 minutter

1 tablett protaflock og 2g gjærnæring ved kokeslutt.

Einerlåg, ca 21 l til mesk.

Fikk veldig lav effektivitet (noe lav effektivitet var forventet) pga malttype (umodifisert), + muligens litt grovere kverning enn vanligvis. Og mye malt i røret.

Stegmesking : Kunne mesket inn ved 40c i 20 min for å prøve å få enzymmodifiserig / øke effektiviteten - deretter 55c og 67-70c). Det var egentlig tanken med innmeskingen vi gjorde på ca 53-54c (som vel bare endte opp som ett ekstra protease-steg / redusere chill haze)

9l på dunk med 1pk /11g Voss kveik tørrgjær
9l på dunk med Lallemand Windsor tørrgjær

Voss settes på ca 30c
Windsor ale på 19-20c

Gjæres i to uker. Flaskes med lav/ingen karbonering.

Forventet utgjæring:
Voss: gjærer ned til 1.012 (80% utgjæring) ca 6% ABV
Windsor: gjærer ned til 1.020 (65% utgjæring) ca 5% ABV

Begge traff på desimalen mht utgjæring etter måling med hydrometer 09.02.22

Author:

JstnMoyer

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 68

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: 3/30/2020 5:04 PM

Notes:

Author:

mjd857

Boil Size: 7.5 Gallons

Boil Time: 30

Boil Gravity: 1.044

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/7/2020 10:35 PM

Notes:

Author:

Milk The Funk

Boil Size: 11.1 Gallons

Boil Time: 60

Boil Gravity: 1.05

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: 12/31/2018 7:40 PM

Notes: Saccharification Rest Infusion 156.0 °F 60 min

Original Recipe used Mute Dog Abbey. Info link- http://mutedog.beer/wild-yeast

Here's the recipe we've been using for our pinot noir barrel solera project: http://beersmithrecipes.com/.../american-solera-saison Ferment with whatever belgian strain you prefer (i use my wild caught stuff) then once in the barrel brett and (eventually) lacto go to town on the remaining sugars and make an awesome funky brett beer with a mild tartness. We exchange half of the beer once every 6 months or so, whenever we can all get around to brewing the recipe.

Author:

kblankenship11

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 49 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/25/2018 3:51 PM

Notes: Ferment at 48 until signs of fermentation are evident. Ferment at 50 for the next two weeks. Allow temperature to free-rise to 55 and ferment until activity slows. Conduct a long diacetyl at 60 until terminal gravity is reached (7-14 days) before cold crashing to lagering temperature. Cold condition for at least 1 month at 35, although 3 months is better.

1.073 expected OG. 1.013 expected FG.

Author:

DrinkingHorse

Boil Size: 1050 Litres

Boil Time: 90

Boil Gravity: 1.066

Efficiency: 85

Mash Thickness: 2.5

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: 10/17/2015 11:41 PM

Notes:

Author:

Magic Owl Brewing

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 71 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/3/2015 2:45 AM

Notes: Actual Stats from Ballast Point:
70 IBU
7% ABV

Zest 8 grapefruit, use as finishing hop.
Remove rind from grapefruit, put flesh in primary fermenter.

Turned out great! Grapefruit is subtle at first but comes out strong half way thru.

Author:

Tom Davis

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/17/2016 9:20 PM

Notes:

Author:

scottarcher07@gmail.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

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: 3/1/2015 12:44 AM

Notes:

Author:

Ninja Bunny

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/27/2015 11:09 PM

Notes: Peaks in 1-3 months

Author:

Tres

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Corn sugar

Priming Amount: 5oz

Creation Date: 9/10/2012 1:24 AM

Notes: First stage fermentation for 4 days. Racked to the carboy for 10 days. Bottle conditioned for 14 days. Next time I will try and add lactose for a creamier mouth feel.

and hey if you look at it and try it gimmee a shout about how it went!

Author:

DougMagic

Boil Size: 7 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: CO2

Priming Amount: 12 lbs @ 40°

Creation Date: 4/18/2012 1:25 AM

Notes: This beer is meant to be a sessionable Saison in the classic spirit. Just a little Acidulated Malt mimics the lacto goodness that would have resulted from using an open fermenter.

I brewed this beer to serve on a Sunny May afternoon at the Grand Central Beer Festival in beautiful St. Petersburg, Florida.

This turned out to be a very full flavored beer that most people enjoyed and many called one of the best at the show. The hop profile is perfect and the seasonings are just subtle nuance.

Author:

105WestBrewing

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 85

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/25/2015 6:30 PM

Notes:

Author:

caezar07

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Corn Sugar (dextrose)

Priming Amount: 2 oz

Creation Date: 8/17/2012 1:18 PM

Notes: Kegged with 2oz corn sugar.