Homebrew Beer Recipes | Page 367 | Browse 320,000+ at Brewer's Friend

Author:

EvanAltman36

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.1

Efficiency: 44

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2013 7:25 PM

Notes: 4 packets (40g) of S-33 for Pro pitch rate.

Author:

Boil Size: 5 Gallons

Boil Time: N/A

Boil Gravity: 1.067

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: 3/12/2013 1:13 AM

Notes:

Author:

diavolohop

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: 345.5 g

Creation Date: 6/4/2019 2:47 PM

Notes: Esta receta está elaborada para mi Speidel Braumeister 20L.

Método BIAB para Braumeister 20l, eficiencia 72%
Agua total: 30l.

-Despues de terminado la primera fermentación hice una adición de 5grs de Enzima de Glucoamilaza,(Glucoamylaze OPTIZYME) la cual sirve para fermentar los azucares complejos de darle un corte seco al poco amargor que esta cerveza tenga, logrando asi un sabor redondeado entre frutal, con escaso amargor ligero.

-hoy 23/06 (tres semanas de cocinada) hice la primera degustación y puedo contarles que estoy súper satisfecho con el resultado final... la recomiendo 100%

- los parámetros finales de la receta son los siguientes:
- ibu :37
- Og : 1060
- Fg : 1010
- Abv :7%

- los muestro acá dado que la receta muestra parámetros por cálculos que no se pueden Modificar y en este caso, difieren de la realidad.

-Salud

Author:

Pat

Boil Size: 9.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

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: 1/10/2016 3:30 AM

Notes:

Author:

FatsSchindee

Boil Size: 3.35 Gallons

Boil Time: 100

Boil Gravity: 1.064

Efficiency: 76

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: Corn sugar

Priming Amount: 1.28 oz

Creation Date: 11/9/2015 8:50 PM

Notes: Use treacle instead of molasses (they don't have treacle as a drop down ingredient); it has 100L color vs 80L listed for molasses, so similar...

To get authentic old/aged character, add oak cubes and/or Brett and/or Lacto (or blend slightly with some sour wood-aged beer).

Author:

Colorado_Cicerone

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 59

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: sucrose

Priming Amount: 4.7 oz

Creation Date: 8/14/2020 7:14 PM

Notes: 1.061 pre-boil gravity measurement was off as the final pre-fermentation gravity reading was 1.052. Mixing issue? 5.2 pH measurement of mash. 1 hour mash. Held 153* F extremely well. Chilled in ice bath. 1 hour to pitching temp. Dry-hopped in primary to limit oxygen exposure and because the yeast is healthy and highly flocculant.

Author:

Mazsi

Boil Size: 43 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 64

Mash Thickness: 3.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/18/2019 3:02 PM

Notes:

Author:

Samwhois75

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 62

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: 11/30/2016 3:49 AM

Notes: x5 gallons with Various outdated lager yeasts
No sparge method shooting for OG 1045-1048

Zest of x2 oranges
X1 grapefruit & lemon
All at 2 minutes
Brewed 12/18/2016
Brought into 67 degree room
3.5 oz of Pacifica pellets added to primary fermentor

Author:

Boil Size: 26.5 Litres

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 69

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/17/2016 9:03 PM

Notes:

Author:

stephen.h.irving@gmail.com

Boil Size: 12 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Keg

Priming Amount: N/A

Creation Date: 11/2/2015 11:01 PM

Notes: 06NOV15: STARTER, used 2 packets of WLP001 pure pitch dated 21SEPT15, 7.3 oz DME, 1/2 tsp yeast nutrient, used pro brewer .75 pitch ratio

KY COMMON RESEARCH:
Historical Beer: Kentucky Common
Aroma: Low to medium grainy, corn-like or sweet maltiness with a low toast, biscuity-grainy, bready, or caramel malt accent. Medium to moderately-low hop aroma, usually floral or spicy in character. Clean fermentation character, with possible faint berry ester. Low levels of DMS are acceptable. No sourness. Malt-forward in the balance.
Appearance: Amber-orange to light brown in color. Typically clear, but may have some light haze due to limited conditioning. Foam stand may not be long lasting, and is usually white to beige in color.

Flavor: Moderate grainy-sweet maltiness with low to medium-low caramel, toffee, bready, and/or biscuity notes. Generally light
palate flavors typical of adjunct beers; a low grainy, corn-like sweetness is common. Medium to low floral or spicy hop flavor. Medium to low hop bitterness, which should neither be coarse nor have a harsh aftertaste. May exhibit light fruitiness. Balance in the finish is towards the malt. May have a lightly flinty or minerally-sulfate flavor in the finish. The finish is fairly dry, including the contributions of roasted grains and minerals. No sourness.

Mouthfeel: Medium to medium-light body with a relatively soft mouthfeel. Highly carbonated. Can have a creamy texture.

Overall Impression: A darker-colored, light-flavored, malt-accented beer with a dry finish and interesting character malt flavors.

Refreshing due to its high carbonation and mild flavors, and highly sessionable due to being served very fresh and with restrained alcohol levels.

Comments: Modern characterizations of the style often mention a lactic sourness or sour mashing, but extensive brewing records from the larger breweries at the turn of the century have no indication of long acid rests, sour mashing, or extensive conditioning.

This is likely a modern home brewer invention, based on the supposition that since indigenous Bourbon distillers used a sour mash, beer brewers must also have used this process. No contemporaneous records indicate sour mashing or that the beer had a
sour profile; rather the opposite, that the beer was brewed as an inexpensive, present-use ale.

History: A true American original style, Kentucky Common was almost exclusively produced and sold around the Louisville Kentucky metropolitan area from some time after the Civil War up to Prohibition. Its hallmark was that it was inexpensive and
quickly produced, typically 6 to 8 days from mash to delivery. The beer was racked into barrels while actively fermenting (1.020– 1.022) and tightly bunged to allow carbonation in the saloon cellar. There is some speculation that it was a variant of the lighter common or cream ale produced throughout much of the East prior to the Civil War and that the darker grains were added by the mostly Germanic brewers to help acidify the typical carbonate water of the Louisville area. Up until the late 19th century,
Kentucky Common was not brewed in the summer months unless cellars, usually used for malting, were used for fermentation. With the advent of ice machines, the larger breweries were able to brew year round. In the period from 1900 to prohibition, about 75% of the beer sold in the Louisville area was Kentucky Common. With prohibition, the style died completely as the few larger breweries that survived were almost exclusively lager producers.

Characteristic Ingredients: Six-row barley malt was used with 35% corn grits to dilute the excessive protein levels along with 1 to 2% each caramel and black malt. Native American hops, usually about .2 pounds per barrel of Western hops for bittering and a similar amount of New York hops (such as Clusters) for flavor (15 minutes prior to knock out). Imported continental Saazer-type hops (.1 pounds per barrel) were added at knock out for aroma. Water in the Louisville area was typically moderate to high in carbonates. Mash water was often pre-boiled to precipitate the carbonate and Gypsum was commonly added. Considering the time from mash in to kegging for delivery was typically 6 to 8 days, clearly aggressive top-fermenting yeasts was used.

Style Comparison: Like a darker-colored cream ale emphasizing corn, but with some light character malt flavor. Malt flavors and balance are probably closest to modern adjunct-driven international amber or dark lagers, Irish red ales, or Belgian pale ales.

Vital Statistics: OG: 1.044 – 1.055
IBUs: 15 – 25 FG: 1.014 – 1.018
SRM: 11 – 20 ABV: 4.0 – 4.4%

Commercial Examples: Occasional brewpub and microbrewery specials

References: Wahl & Henius, Louisville Breweries, Brewing Logs from Phoneix and Oertel Breweries. Research and initial writeup by Dibbs Harting, support by Conrad Selle and Leah Dienes.

Author:

kylemckinnis

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 30

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/2/2015 12:45 AM

Notes: Add the zest of at least 5 grapefruits (no pith, long strips) to secondary with Riwaka hops - 7 days.

Author:

lluci

Boil Size: 66 Litres

Boil Time: 60

Boil Gravity: 12.5

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/3/2015 2:27 PM

Notes:

Author:

jakesnake2384

Boil Size: 3 Gallons

Boil Time: 90

Boil Gravity: 1.131

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/25/2016 4:05 AM

Notes: Late LME addition at 15 minutes remaining in boil, so the IBU were reduced by 33% to account for higher utilization (Target is around 38).

Yeast is actually French Saison from White Labs.

Target FG is 1.010 to give 8.5% ABV as that is what Tank 7 is.

Author:

murat

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 13 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/2/2016 10:21 AM

Notes:

Author:

Antmuzic

Boil Size: 7.5 Gallons

Boil Time: 70

Boil Gravity: 1.053

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: 3/3/2018 10:06 PM

Notes: Source:
https://www.homebrewersassociation.org/homebrew-recipe/boulevard-brewing-co-tank-7/

OG: 1071 is prior to adding sugar

Mash 2-row, corn, and wheat at 146° F (63° C) for 50 minutes. Raise to 155° F (68° C) and hold for 15 minutes. Mash out at 168° F (75° C). Collect wort.

Boil for 70 minutes. Cool to 67° F (19° C) and pitch starter (Boulevard uses a proprietary house Belgian yeast; the suggested strains are purportedly closest in character). Ferment at 70° F (21° C) until high krausen.

One day later, boil 1 lb corn sugar (or 1.5 lb if kegging) with enough water to dissolve, then cool and add to primary. Ferment until terminal gravity of 1.009 is reached. Rack on to dry hops and hold 3 days. If bottling, prime with 1 cup (207 g) of corn sugar at packaging for approximately 3.3 volumes of CO2. If kegging, carbonate to 3.3 volumes.

White Labs WLP670 American Farmhouse Blend ale yeast or Wyeast 3724 Belgian Saison (2 L starter)

Strike grains with 4.93 gal of water at 157.6 °F.
Mash at 146 °F for 60 min.
Vorlauf and lauter 3.02 gal in your first runnings.
Add 4.48 gal of sparge water at 168 °F.
Vorlauf and lauter 4.48 gal in your second runnings.
Your combined runnings should be 7.5 gal.

Author:

Alulim

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: Dextrose

Priming Amount: N/A

Creation Date: 3/3/2016 8:35 PM

Notes: Pitch 1gal starter WLP099 after 2 days

Author:

butsi

Boil Size: 28.74 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 80

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/26/2015 11:48 PM

Notes: ABV: 4.4%
IBU: 30

Author:

Damian_Fuentes

Boil Size: 52 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 68

Mash Thickness: 2.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/14/2019 6:05 PM

Notes:

Author:

Tyson

Boil Size: 6.19 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: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/31/2013 12:42 PM

Notes:

Author:

Mark

Boil Size: 11.5 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: 5/12/2012 2:26 AM

Notes: Strike 174F
2 Teaspoon Irish Moss
Sparge 174F