Homebrew Beer Recipes | Page 384 | Browse 325,000+ at Brewer's Friend

Author:

davblck

Boil Size: 14.5 Gallons

Boil Time: 90

Boil Gravity: 1.068

Efficiency: 84

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/13/2012 3:09 AM

Notes: Pitch @ 62. Ferment @ 64-65. Do not let temp go above 68 deg.

Big starter and plenty of O2!

Approximately 14 day fermentation cycle.

Author:

gcarter

Boil Size: 4.8 Gallons

Boil Time: 30

Boil Gravity: 1.053

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/15/2015 9:37 PM

Notes:

Author:

4Gs Brewing

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 65

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: 7/26/2015 1:01 PM

Notes:

Author:

Russell Brewtique

Boil Size: 30 Litres

Boil Time: 75

Boil Gravity: 1.066

Efficiency: 72.5

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/2/2015 3:48 AM

Notes: Attempted to mash on Friday and boil on Saturday. Rinsed mash tun out and put still-warm wort in to try to retain heat overnight. Rested at around 40. Next day the wort was still 32C. However it looked strange, smelt like a strong honey and tasted a little sour. Infection, probably lacto.
Boiled and hopped it anyway, in the hope that the boiling (75mins) would rid it of any nasties. Boil went fine, but finished product still has a sourness to it.
Yeast pitched. To test when fermented out. Options then: dry hop; rack onto some brett; throw away.

Fermented for quite a long time - 11 days. No activity for 3 days, so on Sun 1st Feb I racked off to secondary. Took sample and tasted. SG 1.016 Contiunues to have all the qualities of a sour in terms of appearance, aroma and taste.
Decided to rack onto a fuckload of hops anyways.
Options - bottle all in 7 days; bottle half and rack half onto some Brett, and leave for a few months....

Chose to bottle half and rack half for a further long feentation on some White Labs Brettanomyces Lambicus

Author:

PABigf00t

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.138

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: 1/17/2013 5:38 PM

Notes: Was originally trying to create an all extract clone of ST 2X IPA. I found a couple of recipies out there that use just Citra and Columbus. I wanted to try for a little bit more pine so Im adding some chinook for flavor, Amarillo for aroma, and will dry hop with the Simcoe. I wrote ST and they sent a little bit of help, but nothing specific...
Have brewed this recipe a couple of times and this beer has become something aprt from the 2X IPA goal. It is really much closer in tast to Victory Dirt Wolf.

Author:

Boil Size: 4 Gallons

Boil Time: 90

Boil Gravity: 1.033

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 7/23/2019 6:55 PM

Notes:

Author:

Boil Size: 7.19 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 56 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 8/6/2017 1:59 AM

Notes:

Author:

wells

Boil Size: 12 Gallons

Boil Time: 75

Boil Gravity: 1.049

Efficiency: 78

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 68 ° F

Priming Method: bottle

Priming Amount: N/A

Creation Date: 4/14/2015 11:55 PM

Notes:

Author:

NeiloGD

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 40

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/2/2014 1:33 AM

Notes:

Author:

marriedtoahotlibrarian

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/26/2015 1:39 AM

Notes: Brewed as an ale, but you could just as easily make this as a lager with 2124.

Author:

Ridicule Brewing

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/11/2014 2:11 PM

Notes:

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:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/30/2016 3:30 PM

Notes:

Author:

Ibasterd

Boil Size: 3.8 Gallons

Boil Time: 90

Boil Gravity: 1.027

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: 4/7/2015 5:08 PM

Notes: Brewed: 4-11-15
O.G: 1.052
F.G: 1.015
ABV: 4.86%

Brewed: 5-11-15
O.G: 1.022
F.G:
ABV: %

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:

parker-hatchett

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: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/28/2016 11:18 PM

Notes: 1 mango - 170F
1 mango - 125F
0.25 oz. Mosaic dry hop in primary
1 mango in primary
Secondary
0.25 oz. Mosaic dry hop in secondary
0.25 oz. Citra dry hop in secondary
Kegged

Mashed at 153 for 60 min.; sparge

Boiled for 60 min. Yield primary 5 gal.

OG = 1.064

Author:

MillerTime

Boil Size: 9 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/1/2014 4:47 AM

Notes: 2 stage starter. First starter 2 Wyeast smack packs in a 4L starter at 1.04 OG. Second starter, 4L at 1.04 OG. May need a stir plate.

Author:

Captain Beer

Boil Size: 13.5 Litres

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/7/2019 9:23 AM

Notes: Let beer remain naturally cloudy, do not cold crash or add gelatin to clear up.

This beer won a BRONZE MEDAL at the South Australian Robe homebrew beer festival 2019

Search #tealcourtbrewery on Instagram
https://www.instagram.com/explore/tags/tealcourtbrewery/

Author:

Aidet

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/1/2014 11:45 AM

Notes:

Author:

DangerousHamster

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/6/2017 1:47 PM

Notes: v1.0 06/04/17

Notes

Added an extra 150g Maris Otter and 60g CaraRed as fermentation for all other similar beers settles around 1011/1012 not 1009 so boosted OG