Homebrew Beer Recipes | Page 40 | Browse 305,000+ at Brewer's Friend

Author:

hines57

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

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: 4/5/2016 1:29 PM

Notes: Mash grains in 3.25 Gallons x 90 min at 154F. At end of Mash add 13 oz crushed Acid malt and stir and sparge off 6.5 gallons to ultra sanitary metal pot fermenter. Purge are space with Co2. Cool to 90 to 95F and pitch 8oz Goodbelly Mango probiotic drink. Flush again with Co2. Lacto ferment with heat belt at 90 to 95F for 48 to 120 hrs to sour. Boil as usual to 5.5 gallons. Note Add 2.5gm Yeast Neut and 1 lb DME to boil for head retention. Cool to 68 to 70F and oxygenate well and pitch SA-5 to sacc ferment. Transfer to secondary over 4lb Frozen and thawed Raspberries. Bottle as usual. May want to add champagne yeast at bottling as it is Acid Resistant.

Author:

cfoggon

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/7/2015 10:32 AM

Notes:

Author:

TampaTony

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: 1.069

Efficiency: 68

Mash Thickness: 1.36

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/27/2013 2:12 PM

Notes: Ferment at 72 until complete, chill to 62 for 24 hours, then rack off yeast. Dry hop for 36 hours, then chill to 34F. Hold for 10 days.

Author:

khamel

Boil Size: 1.4 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/30/2015 4:45 AM

Notes:

Author:

CrittHennessy

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 75

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/13/2017 4:04 AM

Notes: INSTAGRAM: Dad's Making Beer

MASH DETAILS
-Total Water: 10.73 gl
-Mash Water: 5.65 gl (Temp 167)
-Sparge Water: 5.08 gl (Temp 182)

BOTTLING DETAILS
-Priming Sugar: 139 Grams (Corn Sugar)

Online Critic Review (Batch #2)
Hops.Grains.Yeast: https://hopsgrainsyeast.wordpress.com/2017/01/30/east-meets-west/
*Batch #2
*Brewed November 2016, Bottled 12/7/16

Author:

jammin

Boil Size: 15 Gallons

Boil Time: 90

Boil Gravity: 1.052

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: 3/30/2012 2:47 PM

Notes:

Author:

jean-marc

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18.5 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/11/2017 2:19 PM

Notes:

Author:

ajigel

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/5/2016 9:12 PM

Notes:

Author:

Douglas Thompson

Boil Size: 7.75 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 1.5

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: 7/24/2021 8:10 PM

Notes: The following beer recipe is featured in the July/August 2019 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

AHA member Marshall Bishop loves Tree House Julius so much that he has devoted untold hours to developing a faithful homebrew clone, the recipe for which he has kindly shared with us. Marshall offers helpful advice for brewing this recipe.

Water chemistry, a specific combination of yeasts, plus acids and essential oils from the hops combine to give this beer its hazy appearance. Tree House doesn’t use flaked grains.

Minimizing calcium in the brewing water contributes a soft mouthfeel. Hard water ions such as magnesium and calcium can contribute chalky, thick sensations – if you want softness in a beer, start with soft water. Using canning salt (sodium chloride) provides chloride without adding calcium.

The long whirlpool at 108°F (42°C) extracts and retains volatile hop flavor and aroma compounds that would otherwise evaporate at higher temperatures. You can replace the whirlpool with a hop stand to maximize contact between hops and wort, but you will get the best utilization from constantly stirring during whirlpool.

Dried yeast has sufficient sterols for healthy fermentation, so there’s no need to aerate or oxygenate. You want to stress the yeast enough to encourage ester production. Esters and other complex fruity, yeast-derived flavors match perfectly with the hop-derived fruity flavors and aromas. Resist the temptation to round up the specified quantities of WB-06 and T-58 if you can’t measure less than one gram, as these will dominate the clean strain and add too much farmhouse character.

Pitching warm and then cooling the fermentation encourages ester production while retaining volatile aromatic compounds. You still want some yeast activity when adding the dry hops, more to prevent oxidation than for any biotransformation mumbo jumbo.

Dry hopping in a mesh bag is not recommended. You’ll get better wort contact by letting the pellet hops dissolve and float free in the primary. Cold crashing won’t clear the beer of hop/polyphenol haze, but it will settle yeast.

Learn more about Marshall’s process at trinitybrewers.com.

Directions:

Mash at 156°F (69°C) for one hour, adjusting pH to 5.2 with citric acid if necessary. Mash out at 168°F (76°C). Fly sparge at 168-170°F (76-77°C). Don’t use Whirlfloc or Irish moss in the boil. Chill to 108°F (42°C) and add whirlpool hops, stirring or whirlpooling to keep hops in suspension for 60 minutes. Chill to 70°F (21°C) and pitch dry yeast blend; do not pitch more WB-06 and T-58 than specified, as they will dominate the clean base strain. There is no need to hydrate the dry yeast prior to pitching and no need to aerate or oxygenate the wort. After 24 hours, lower fermentation temperature gradually to 64°F (18°C) over a 60-hour period, let fermentation run at 64° F for 4-5 days depending on yeast activity, and then add the dry hops to primary and ferment to completion (usually about 2 days). Take care to minimize oxygen uptake at all times after fermentation. Cold crash to 32°F (0°C) for 2 days, then closed-transfer to a keg and force carbonate.

Author:

Jimbo64

Boil Size: 6 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: 4/29/2012 2:19 PM

Notes: My favorite stout recipe. Flaked barley gives a smooth mouth feel like an oatmeal stout, which could be substituted for teh flaked barley. Hoppy, freakin delicious!

Label and more description at my brew blog

http://jimsbrews.blogspot.com/

Cheers,

Jim

Author:

bluenotebrewery

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 85

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: corn sugar

Priming Amount: 3/4 cup

Creation Date: 5/29/2012 4:11 PM

Notes:

Author:

sversimo

Boil Size: 37 Litres

Boil Time: 90

Boil Gravity: 1.063

Efficiency: 78

Mash Thickness: 2.75

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: 3/21/2017 7:03 PM

Notes:

Author:

chefc

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.084

Efficiency: 62

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 69 ° F

Priming Method: force carbonation

Priming Amount: N/A

Creation Date: 8/9/2017 2:04 PM

Notes:

Author:

hamje

Boil Size: 6.5 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: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/28/2013 10:04 PM

Notes: Ferment at 68 for 2 weeks.
Remove from yeast, rack to secondary. Cool to 50. Add fruit, and age for 2 more weeks.

Shake occasionally.

Author:

Zaxtreme

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 52

Mash Thickness: N/A

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: 11/13/2014 4:56 AM

Notes:

Author:

mascervesa

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 80

Mash Thickness: 1.52

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/6/2016 10:54 PM

Notes:

Author:

Stack

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

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: 1/22/2019 1:47 AM

Notes: • Mill Acidulated Malt separately from other grains. Mash other grains for 60 minutes, then add Acidulated Malt for additional 45 minutes. Add heat to maintain 148°F.

- - -

• Puree raspberries and bring to room temp before adding to Primary. Add to Primary at high krausen.

- - -

• Primary days 1-3 @ 68°F
• Primary days 4-6 @ 70°F
• Crash 3 days @ 34°F

Author:

miscon2

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.064

Efficiency: 60

Mash Thickness: 1.34

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: 7/21/2014 9:00 PM

Notes: From Noel Blake's Three Philosophers Ale recipe as presented in "Brew Like a Monk"

Special "B", CaraMunich and CaraVienna were steeped at the end of the mash and through lautering.

Fermentation 65 - 70deg, 3 Days
Secondary: 67deg, 3 weeks
Tertiary: 67deg, 2 weeks
Bottling: dextrose & a fresh vial of Wyeast 3787

Note no mash guidelines other than 154deg were provided.

Author:

jefmsmit

Boil Size: 14.5 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/11/2017 4:32 PM

Notes: https://beerandbrewing.com/7FW4kwQBtmoQEuk8oU4oYG/article/weldwerks-brewing-co-juicy-bits-new-england-style-ipa

Mash at 149°F (65°C) for 60 minutes or until conversion is complete. Add half of the water salt additions to the mash and the rest at sparge. Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged.

Boil for 60 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule.

Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), add the first dry-hop addition. About 4 days later, add the second dry-hop addition for another 4 days. Package at 2.6 volumes of CO2 and consume fresh.