Homebrew Beer Recipes | Page 420 | Browse 305,000+ at Brewer's Friend

Author:

PicoBrewer30

Boil Size: 2.5 Gallons

Boil Time: 30

Boil Gravity: 1.247

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 78 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/13/2016 10:58 PM

Notes: This brew is an iteration of a few ciders using different grain bills (juice to honey ratios) with various yeasts.

Notes:
5lbs = 5 Gal. Apple Juice (if this is your first cider, use organic juice without potassium sorbate; it will kill the yeast and not ferment). Don't think I used maltodextrin here.

The rest of the grain bill is accurate. If a little less kick is needed, try one of the alternates below. I'm using WLP001 this time because of its tolerance for high alcohol, higher fermenting temp and because it finishes sweater (personally I prefer the dryness of the EC-1118 but then it's closer to Cyser territory).

I'm thinking ABV should be close to 10%. Also, because OG will be relatively high I'm using a starter. One could also double pitch with decent results. I've pitched one yeast pack before and still not had any problems.

Basic steps: Boil 2 gal. apple juice and add honey stirring constantly. (Honey is heavy and will sink to the bottom. It burns easily like candi syrup.) Boil juice, honey and sugar together for at least 20 minutes. Combine wort with remaining juice once temps drop to pitching levels.

HISTORIC
YEAST / OG / FG
WLP775 / 1.073 / 1.012 -5 gal. juice to 3 lbs honey
WLP005 / 1.087 / 1.030 -6 gal. juice to 6 lbs honey(4 gal. split)
EC-1118 / 1.087 / 1.011 -6 gal. juice to 6 lbs honey (2 gal. split)

Author:

Water'n'Wine Truro

Boil Size: 14 Litres

Boil Time: 30

Boil Gravity: 1.082

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/5/2020 1:31 PM

Notes: Brew using your preferred extract w/ grain or partial mash procedures.

We recommend adding the malt extract near the end of the boil for a lighter colour.

Author:

mBodde

Boil Size: 3 Gallons

Boil Time: 30

Boil Gravity: 1.064

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/22/2016 4:22 AM

Notes: Fill kettle with 3 gallons of water. Bring temperature to 150-160 degrees.

Place grain bag in kettle of water and maintain temp for 25 minutes.

Remove grain bag from water.

Add DME and Honey; bring kettle to boiling.

Add 0.2 oz Kent Golding hops and boil for 50 minutes.

Add 0.1 oz Kent Golding hops, 2 oz dried lemongrass, 0.5 oz coriander, and 1 tsp of kosher salt. Boil for 15 minutes.

Cool wort to below 70 degrees. Once cooled use auto-siphon to transfer wort into 3 gallon carboy or fermenting bucket.

Fill carboy with filtered water to 2 gallons.

Pitch packet of Danstar Belle Saison Yeast into carboy. Make sure yeast is evenly distributed.

Fill air-lock half way with water and place with stopper in carboy. Place in dark room for fermenting.

After one week transfer to another carboy for secondary fermentation.

2-3 weeks later dissolve 2 oz priming sugar into 1 cup boiling water.

Transfer beer into bottling bucket using auto-siphon and add priming sugar. Use auto-siphon with bottling wand to fill bottles.

Wait at least two weeks to drink.

Author:

azp

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/16/2016 10:18 AM

Notes:

Author:

Kortatu

Boil Size: 21 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 60

Mash Thickness: 2.67

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/8/2014 7:27 AM

Notes: Based on Tripel Karmeliet.

Author:

Carnifex

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/7/2014 10:10 PM

Notes:

Author:

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/11/2015 2:00 PM

Notes:

Author:

AnteK

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/13/2015 11:08 PM

Notes: My recipes are all elaborated for Speidel Braumeister 20L
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.
BIAB method for Braumeister 20l, efficiency 75 %
total Water: 28l.

25l to mash
3l to sparge

Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 18 c˚
Dry Hop "5 days" at 20 c˚ and 2 days at 0c˚"
Amarillo
Centennial
Cascade
Columbus

Author:

Outlaw Brews

Boil Size: 31 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 68

Mash Thickness: 3.5

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: 11/21/2016 7:36 PM

Notes:

Author:

Paul Dunwoody

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

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: 11/30/2016 4:13 PM

Notes: Source: https://www.homebrewersassociation.org/homebrew-recipe/beer-recipe-of-the-week-coffee-stout/

Author:

DocD

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 80

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: 7/22/2019 4:45 PM

Notes: This is a "shell" recipe I use as a reminder/copied template for the typical stepped mash profiles used with the Speidel Braumeister and the effect on final product. Also useful for Grainfathers or any other programmable stepped mash system.

DocD

44 (30-52) 0-20 min.
Beta Gluconase - DO NOT SKIP for wheat beers or if many (20%) adjuncts (oats, rye, raw barley, wheat). Beta glucan can otherwise turn wort to jelly. Also, necessary if classic European malts with only moderate modification. If actually trying to use this step to lower pH >>>30 minutes.
-Deactivated at 50C

52 (50-55) 20 min.
Protease - Breaks up large proteins, decreased haze. Smaller proteins good for head and body. Many modern malts have this step completed during the malting, do not skip with very traditional old style malts. However, can also result in the loss of characteristics from modern malts where a specific protein profile is created by the malter for head retention, mouthfeel, etc ...
Peptidase - Produces free amino nitrogen, FAN can help fermentation, too much can produce off flavors. Often deactivated with kilning.
-Deactivated at 66C/72C

58 (55-60) rare step
Limit Dextrinase - For dry dry lagers, this enzyme is one reason for classic two step mashed Lagers. Will breakdown sugars not manageable by Beta and Alpha. Will remove much of the body from Dextrin malts.
-Deactivated at 60C

63 (60-65) 20-40 min.
Beta Amylase - Produces maltose. Long here means highly fermentable sugars, therefore dryer beer. Some malts with dextrin can add body even when long maltose stage is used: Carapils, DextraPils.
Low 60-61C, and long 40 min all fermentable wort resulting in dryer beer.
Higher 65C, and shorter 20 min for full body beers where many non-fermentable sugars remain in the wort.
-Deactivated at 72C

72 (68-72) 35 min.
Alpha Amylase - Produces a variety of sugars, including maltose and some unfermentable sugars.
Low for light all fermentable - 69.
Higher for full body unfermentable - 72 (increasing deactivation of Beta)
-Deactivated at 79C

Mash out 78C no more than 10 min, if sparge, no higher than 78C or risk bitterness from tannin extraction.

SINGLE TEMP WINDOW for my "SMaSTaSH" trials : 64-70
Single Malt @ Single Temp & Single Hop

Copy paste from web in Fahrenheit for non SI folks:
* Phytase (86-126 F) – Lowers the pH of the mash. Lowering the mash pH has a number of benefits, though a Phytase rest is rarely used by modern brewers.
* Debranching (95-112 F) – Helps to increase the solubility of starches resulting in increased extraction for certain malts.
* Beta Glucanese (95-113F) – Breaks down the gummy heavy starches, which can help improve stability and extraction, particularly for mashes high in proteins and adjuncts such as wheat.
* Pepidase (113-131F) – Produces free amino nitrogen, which can aid in fermentation.
* Beta Amylase (131-150F) – Produces maltose, the main sugar fermented in beer.
* Alpha Amylase (154-162F) – Produces a variety of sugars, including maltose and also some unfermentable sugars. Mashing at the higher end of this range produces more unfermentables and therefore more body in the finished beer.

Author:

Hornbrewer

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.161

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: 2/2/2014 7:47 PM

Notes: Full bodied, wee heavy. Rich and complex. Malt forward with caramel/toffee, hints of smoke and roast, with a slight alcohol warmth.

Author:

shabadoo75

Boil Size: 11.4 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 17.5 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/26/2015 10:58 AM

Notes: Based on a Castelain Blond Biere De Garde clone. But substituted norther brewer and East Kent Goldings for brewers gold, saaz for Tettnanger and German Hallertau Hersbrucker, then Safale T-58 for Wyeast 1338.

That's what you get for leaving it to the last minute!

Author:

Aaron Newport

Boil Size: 6.75 Gallons

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 72

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: Corn Sugar

Priming Amount: 3.7 oz.

Creation Date: 2/22/2016 7:14 PM

Notes: Make 1.5L yeast starter at least 48 hrs prior to brew day.

Taste: Not too sweet, light crisp and hoppy flavor

Color: Great dark color

Smell: Very fruity smell

Things to Change: Reduce carbonation slightly (changed in recipe already)

Author:

Rkostes

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/15/2014 1:47 PM

Notes:

Author:

Brewery ARS

Boil Size: 217 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/6/2016 6:20 AM

Notes:

Author:

agentzombie

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 80

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: 2/12/2016 3:57 PM

Notes:

Author:

Aasbakkane Garasjebryggeri

Boil Size: 50 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 68

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/20/2016 9:32 PM

Notes: This beer competed i a regional gathering i Norway. Professor Hans Bombeke rated this to be the second best beer with 93/100 pts.

Author:

bebebe

Boil Size: 11 Litres

Boil Time: 90

Boil Gravity: 19.6

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/28/2014 7:48 AM

Notes:

Author:

Janjal Brewing Co.

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 12 ° C

Priming Method: Speise

Priming Amount: 1

Creation Date: 1/28/2017 11:08 AM

Notes: