Homebrew Beer Recipes | Page 607 | Browse 325,000+ at Brewer's Friend

Author:

Cbill

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 9/22/2020 4:07 AM

Notes:

Author:

stickybrad@gmail.com

Boil Size: 8 Gallons

Boil Time: 75

Boil Gravity: 1.041

Efficiency: 72

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: 6/27/2020 2:31 AM

Notes: Trying out Scott Janish's recommendation for "soft crashing" before dry hopping. Ferment completely including a brief diacatyl rest before crashing to 55, then DH for 2 days. Then cold crash.

Author:

dr511

Boil Size: 55 Litres

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/10/2016 10:03 PM

Notes: boiling up some torrified wheat then adding at 70mash
mashing super high for sweetness which will give the brett something to munch on later
pitching w34/70 for 2 weeks with a 600ml slurry fermenting high to get suplhur which apparently can lead to a stone fruit flavour
shut down at 1020 with a CC then transfer to sour keg and ad brett

interested to see what the heck happens here!

Author:

TrondGitmark

Boil Size: 60 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 3

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: 2/16/2016 1:50 PM

Notes:

Author:

Sean Dawson

Boil Size: 17.2 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 55

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 1.58 bar

Creation Date: 1/25/2021 7:24 AM

Notes: Experimental dark sour inspired by https://untappd.com/b/capital-brewing-co-hello-darkness-black-forest-black-ipa-sour/3162992

The 10ml Lactic Acid addition is added after the bash/boil to pre-acidify the wort. It probably isn't enough to get it down to the recommended 4.5 ph but I didn't want to over do it (I don't have a PH meter)

First time trying Brewtan

Mash and boil with NO hops
Cool to 35 degrees
Add Lacto
Wait until desired sourness is reached (check every 12 hours)
Add a little bit of sugar to bring it back to expected pre-boil OG
Boil again and add hops
Cool back down, pitch yeast and ferment as normal with yeast

References:
From: https://beerandbrewing.com/make-your-best-berliner-weisse/
https://www.lallemandbrewing.com/docs/products/bp/BEST-PRACTICES_KETTLESOUR_DIGITAL.pdf

Author:

mecca131

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.107

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: 4/26/2020 8:21 PM

Notes:

Author:

midwaysbrewersclub

Boil Size: 21 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

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: 1/31/2019 7:22 PM

Notes:

Author:

House

Boil Size: 11.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 63

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/15/2017 12:29 AM

Notes: Mash at 152 for 1 hour. Sparge at 170. Rack to keg or secondary for 5 weeks. Add dry hops for last 7 days.

Author:

Cookie Cheong

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 45

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: 7/6/2017 10:59 AM

Notes: OG: 1.068 | FG: 1.015

Mash at a temperature of 68ºC/155ºF. Mash in and stir for one hour.

Sparge at 75ºC/168ºF, then add the pilgrim and syrups.

Bring to the boil and boil for one hour.

Reduce to 90ºC/195ºF checking gravity and using cold water to liquor back if necessary. Then add the remaining boil hops. Leave to infuse for 30 minutes.

Chill down to 22ºC/70ºF. Add the first dry-hop charge to the fermentor then pour the beer on top.

Pitch the yeast and ferment at 22ºC/70ºF.

Add a dry-hop charge at 50% fermented, 75% fermented and just before cold crashing for at least 24 hours.

Author:

Abaltaza

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/22/2017 6:54 AM

Notes:

Author:

nshontz

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 2/26/2012 10:47 PM

Notes: During Boil:

.5 gals Indian PC1 Boiled Seeds 15 Mins
.5 gals Indian PC1 Boiled Seeds 30 Mins
.5 gals Super Chili Boiled Seeds 15 Mins

Primary

.5 gals with Chili Powder / Cayenne
3 gals with 3 fresh Jalapenos *This won the Iron Brewer

Secondary
.5 gals Indian PC1 everclear chilis; primaried with fresh jalapeno
.5 gals Indian PC1 everclear chilis everclear with fresh jalapeno
2 gals resh Jalapeno

Author:

jimmyk

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 7.2

Efficiency: 71

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/3/2015 11:20 PM

Notes: brewed 24/1/16
Brix15 OG
Brix 6.5 FG
Bottled 27/2/16

2nd brew 14/5 - 2 hour boil
Brix 14
Brix 7
28gms table sugar - priming
Bottled 4/6/16

Author:

Brady Smith

Boil Size: 14 Gallons

Boil Time: 75

Boil Gravity: 15

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/12/2015 2:04 PM

Notes: WYeast 2007 slurry from another pale lager

1st Place: 2016 Minnesota Mashout

https://mashout.org/2016Results.pdf

Second keg lagered for 6 months and tasted even better than the first

Author:

Hebby

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 85

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/7/2015 11:36 AM

Notes:

Author:

Frosty Weasel

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.144

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/25/2015 11:45 PM

Notes: Steep grains in 1.5 gallons of water at 155ºF for 30 minutes. Rinse grains and remove.

Add .5 gallons of water plus the dry malt extract and bring to a boil.

While boiling, add the hops per the hopping schedule.

Add Irish moss after 45 minutes of boiling.

Cool the wort to 75ºF and add to 3 gallons of cold water to primary fermenter and top off with cold water to make five gallons.

Pitch yeast and aerate well. Ferment in primary for 5 days.

Rack to secondar and add dry hops per schedule. Ferment for an additional 8 days.

Rack to bottling bucket and priming mixture. Bottle and condition in bottle for at least two weeks.

Author:

Ale

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 80

Mash Thickness: 3

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: 5/8/2015 7:21 PM

Notes: 1 paquetes de levadura

macerar 500 gr de avellanas trituradas y tostadas con 4 vainas de vainilla y 100 gr de cascarillas de cacao en un litro de vodka.

agregar la mitad en el whirlpool y la otra mitad en el secundario (con el alcohol)

Author:

3 betyar

Boil Size: 14 Litres

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 85

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: 10/22/2014 2:33 PM

Notes:

Author:

BrewHop

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 61

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/1/2014 6:22 AM

Notes: Brewed on 4/6/2014. Strike water was 170F so I recirculated about 2 gallons and stirred to get it down to about 151F. pH was 5.2 so I am wondering if the pH meter might be off as that is a bit low. Got about 76% kettle efficiency which I think might be a little lower than usual. Was hard to get the brew clear with the vorlaugh. Wonder why might that be. Got low efficiency again, maybe I sparged a bit too fast and had a too vigorous boil. I think I am going to try the shorter dry hop method on this brew as well. 4/7/14 the brew is sitting at 65F. Temp had drifted up a little to about 67F by evening so I chilled it down but it dropped to 62F. Seems to still be quite active. 4/8/14 temp had climbed up to 65F by morning. Added in .75lb of corn sugar today. Temp drifted up to 70F by the evening so I chilled it back down to about 64F. The morning of 4/9/14 it was also sitting around that temp. By evening it had risen up to about 68F. Dry Hopped on 4/24/14. Gravity reading was 1.012 on 4/25/14. Biofined 4/29/14. Bifined again on 5/2 as it was still a bit cluoudy. That puts it at a total of 4tbls and hopefully that's not too much.

Author:

Happenstance Brewing Company

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/2/2013 1:35 PM

Notes: "thiasus (Greek thiasos), was the ecstatic retinue of Dionysus, often pictured as inebriated revelers"

Sacch rest at 150F for 60 min. FWH get added at 160F as the boil ramps up. 90 min boil. Pitch and ferment at 66F. When fermentation begins to slow add first dry hop. Cold crash to 40F once fermentation is complete. Rack to CO2 purged secondary, warm to room temp and dry hop once again. Rack to CO2 purged keg and force carb to 2.0 vols. Around 44F and 9psi or so for serving. Enjoy fresh!