Homebrew Beer Recipes | Page 432 | Browse 305,000+ at Brewer's Friend

Author:

sgcommon

Boil Size: 8.75 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/31/2013 2:29 AM

Notes:

Author:

bradyt88

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 68

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/11/2019 2:50 PM

Notes: Fermentation:
Start fermentation at 72 degrees

Gravity Notes:
1.066 Starting OG

Author:

Ewibe

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 74

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/21/2014 10:39 AM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

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: 7/19/2018 9:33 PM

Notes:

Author:

Badgermilk27

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 80

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: 3/21/2015 5:20 PM

Notes:

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: 1.25

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: 2/10/2016 11:31 PM

Notes:

Author:

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/8/2015 8:51 AM

Notes:

Author:

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 10/13/2021 3:22 PM

Notes:

Author:

Back of the Passage Brewery

Boil Size: 29 Litres

Boil Time: 50

Boil Gravity: 1.043

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18.5 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/4/2019 9:14 AM

Notes: Kettle Sour Procedure:
1) Mash at normal temp (67 C), boil for 15 min to sanitise.
2) Cool to 40 C, test pH and adjust to pH 4.5 with lactic.
3) Pitch yoghurt and purge with CO2, ferment at 40 C with heat wrap till pH 3.5

Batch #4 - 3/12/20 (Eff.: 68 %, Att.: %, ABV: %)
Made for the guys at Evolve Espresso
- Mash vol.: 31.5 L, Pre (sour)-boil vol.: 29 L, Batch vol.: 23 L
Substitutes:
- Gladfield Red Back (500g) in for Carared (550g)
- Wai-iti (finally got it) in for Riwaka, straight swap
- Everything else the same as previous
Pre-soured with 13 ml of Lactic acid (88%) and left for 48 hrs.
10/12/20 - SG: 1011 (Tilt), upped temp to 22 C
11/12/20 - SG: 1010 (Tilt)
12/12/20 - SG: 1009 (Tilt), added vanilla extract (Queen brand), rose water and frozen raspberries (1.5kg) before cold crashing.

Batch #3 - 19/01/20 (Eff.: 61 %, Att.: 75 %, ABV: 4.9 %)
- Mash vol.: 31.5 L, Pre-boil vol.: 28 L, Batch vol.: 23 L
Substitutes: Dropped pilsner malt down to 5 kg from 5.5 to bring ABV down a bit and make it a bit more 'sessionable'.
- pH 5.87 (still dropping slowly), added 10 ml (88%) lactic acid to pH 5.04, added another 3 ml to pH 4.89, added another 2 ml. (15 ml in total), pitched 2 table spoons of yoghurt, purged with CO2 and set temp to 39 C.
21/01/20 - Boiled at 10:30 AM, 27 L volume. Cooled slowly to 20 C as the day was fucking stinking hot and the pool and ground water were warm, dry pitched x2 US-05 into non-aerated wort (I'll see if this affects the beer)
24/01/20 - SG: 1021
27/01/20 - SG: 1014
28/01/20 - FG: 1013, 1.5 kg of frozen raspberries added, cold crashed.
01/02/20 - Kegged and carbed, PSI for 2:45 min.
Added: 15 ml of Rose water and 30 ml of vanilla extract
05/02/20 - This one is a banger, could be the tastiest one yet.

Batch #2 - 13/10/19 (Eff. 65%, Vol. 22.5, Att. 80%)
- Added potassium metabisulfite to this batch pre-mash.
- pH 5.87 (OG: 1051) - 12 ml Lactic acid to bring pH to 4.9
- Same heating set up and water profile as Batch #1
15/10/19 - After 48 hrs pH 3.79, tastes same as first batch (strangely) with a little funky peach, ferm. temp. sat around 37 C for that time.
- Had to cut the boil down to about 35 min as I was rushed to finish, dry pitched x2 yeast to aerated wort.
25/10/19 - FG: 1011, added 1.5 kg frozen raspberries, tasting quite sour but nothing crazy.
1/11/19 - Cold crashed
3/11/19 - Kegged and carbed through purged line and keg. Seems to taste a little 'heavier' than the first but probably just confirmation bias on the higher ABV. Cafe boys tasted slight biscuit malt finish.

Procedure - https://www.homebrewersassociation.org/how-to-brew/funkwerks-5-tips-kettle-sours/

Batch #1 - 30/06/19 (Eff. 61%, Vol. 21 L, Att. ??%)
- OG: 1050 after 15 min sanitise boil, pH 5.42, added 5 ml Lactic acid 88% (drops to pH 5.00), added another 4 ml Lactic (drops to pH 4.80)
- Used heat wrap and temp controller set to max. (39 C) and left covered in lounge room.
1/7/19 - pH 3.75 at 5 PM (26 hrs) mildly sour with a fruity (maybe peach sweet tea) flavour, not bad at all, left it carry on for a few more hours.
2/7/19 - pH 3.57 at 8 AM, tasting still of peach tea and smells like wet malt and damp dog. Boil started at 8:15 AM, boil shortened to 50 min, chilled and aerated, x2 packs of yeast dry pitched and aerated again after 40 min.
10/7/19 - SG: 1019 (hyd.) 1034 (refract.), tastes pretty sour, added 1.5 kg of raspberries loose and it started bubbling again pretty hard overnight.
11/7/19 - Cold crashed to 1.5 C
13/7/19 - Added 30 ml Vanilla extract and 15 ml of Rose water, kegged and carbed at 30 psi for 2:30 min. Tastes of raspberry up front with subtle vanilla and a hint of rose water. Terrible idea to add the raspberries without a hop sock, they are wreaking havoc with the keg poppets and taps.

Substitutes
- Gladfield Pilsner instead of Pale Malt
- Gladfield Dark Crystal & Gladfield Shepards Delight (50/50 mix) instead of Simpsons DRC
- US 05 instead of Belle Saison (I hate saison yeast flavours)
Notes (see photo of recipe)
- Riwaka instead of Wai-iti hops.
- Live yogurt to add lacto. only, couldn't get only Lacto yogurt at Woolies, went with Vaalia (as per photos).
- Suggested water profile: CaCl (110ppm) & CaSO4 (55ppm)
- CO2 purge the fermenter and bubble CO2 through it as it sours to drive off 02.

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.023

Efficiency: 58

Mash Thickness: 1.4

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: 11/23/2016 7:09 AM

Notes:

Author:

dalex299

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/1/2016 6:44 PM

Notes: the Malt Extract is - Gold Malt Extract Syrup - Maillard Malts
As seen here:
http://www.midwestsupplies.com/gold-malt-extract-syrup-maillard-malts.html

Quick Instructions:
1) Steep crushed grains for 10-30 minutes at 155°F
2) Add Malt Extract while Pot if off the burner
3) Bring to boil - ADD 1.0 oz Fuggle bittering hops (60 Minutes)
4) Add 1 oz Fuggle flavor hops for last 30 minutes.
5) Add 1 oz Fuggle flavor hops for last 2-5 minutes.
6) Cool and add Yeast
7) Ferment and package (2 Stage fermentation is Recommended)

Author:

Brama Brewing

Boil Size: 24.5 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/22/2015 6:06 AM

Notes:

Author:

steinmb

Boil Size: 13.9 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 64

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/25/2015 4:59 PM

Notes: - Pitch 14.5 °C and increase to up to 17 °C allowing the beer to dry out.

- slice the rubarb and drop it into the fermentor after a few days of fermentation.

Author:

comebackoneyear

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 2.9

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: 5/26/2015 8:56 AM

Notes: This is the version exported to the U.S. Have a Smithwick's!

Author:

Boil Size: 26.5 Litres

Boil Time: 60

Boil Gravity: 9.9

Efficiency: 75

Mash Thickness: 3.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/21/2015 12:54 PM

Notes: Slurry from #0006. Aprox 150ml.

Author:

Climber160

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.115

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: 1/24/2015 8:19 PM

Notes: Honey added during secondary fermentation.

Author:

Bradley Johnson

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2014 2:01 AM

Notes:

Author:

wolfguy423

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 75 ° F

Priming Method: dextrose

Priming Amount: 3/4 cup

Creation Date: 2/10/2014 1:14 AM

Notes: my take on the classic drop top amber ale.

I use the BIAB method, you can use the more tradition method for all grain if you want to. It shouldn't impact the end product.

for partial mash recipe use about 6 lbs DME light in place of 2-row

now what i do for my hop schedule is this;

1. you get your Main wort up to 180 Degrees F. for at least 20 minutes to kill any bacteria.

2. While your main wort is coming up to temp,
get those 2 extra gallons of wort from earlier and use that for your hops schedule. (Less Wort Volume = Shorter boil time.)

3. Make sure to cool the 2 gallons and pitch it first into the 6G carboy

4. Pitch yeast Directly into the 2 gallons Wort when its about 90 Degrees F. and aerate well (I use the Shake method).

5. then add the main wort volume to the now aerated 2 gallons of wort. (Make sure its Properly cooled to 90 Degrees F. as well!)

I've been doing it this way since i started brewing and you should come out with an almost perfectly filled 6 gallon carboy.

Also, I had to develop this method because my stove didn't have enough Btu's to heat 5 gallons of liquid to a boil.

Author:

Josh Strongarm

Boil Size: 12 Litres

Boil Time: 30

Boil Gravity: 1.091

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/19/2014 8:04 AM

Notes:

Author:

GreenMtnBrewer

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 3/18/2012 9:02 PM

Notes: Substituted Wyeast 1469 W. Yorkshire for 1098