Homebrew Beer Recipes | Page 682 | Browse 305,000+ at Brewer's Friend

Author:

Fireman85p

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.14

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: 8/6/2014 11:47 PM

Notes: Hops: Tettnang 3/4 for 30 Min 1/4 15 Min
Hallertau 3/4 60 min 1/4 15 Min

Author:

Final Boss

Boil Size: 8.25 Gallons

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/27/2020 2:13 PM

Notes: 1/2 tablet Campden in Strike Water
1/2 tablet Campden in Sparge Water

1 tablespoon Salt Pre-Boil

Author:

kakent

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.043

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: 10.04 psi

Creation Date: 6/25/2019 1:25 PM

Notes:

Author:

Nate Myers

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 76

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 100 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/6/2018 5:46 PM

Notes:

Author:

SebSunday

Boil Size: 13 Litres

Boil Time: 60

Boil Gravity: 1.085

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/14/2018 9:09 PM

Notes:

Author:

Boil Size: 7.4 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/3/2018 7:30 PM

Notes:

Author:

CenterStar

Boil Size: 3 Gallons

Boil Time: N/A

Boil Gravity: 1.109

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: Keg Carbonation

Priming Amount: 10 psi @ 38°F

Creation Date: 6/12/2018 2:32 AM

Notes: 1. ACQUIRE JUICE
Ensure that the juice doesn’t have preservatives; sorbate, sorbitol, sulfite, things of that sort. Ascorbic acid / vitamin C is just fine.

2. TEST AND ADDITIONS
If the juice is cloudy, add pectic enzyme at the rate of 1/2 tsp per gallon.

Add yeast nutrient. Wyeast Wine or Beer Nutrient, or generic Yeast Nutrient. Roughly 1/4 tsp per gallon is a good starting point. Be prepared to add more once fermentation is well under way.

Check the gravity with a hydrometer or refractometer. Record the result. This number will help determine the alcohol by volume of the cider, as well as act as a window into the fermentation process.

--OPTIONAL: Chaptalize (add sugar). If you’d like a stronger cider, add a simple sugar at this time. The sugar will ferment out entirely, increasing alcohol content, thinning the body, and amplifying acidity. Partially refined and darker sugars are more prone to affect the flavor. One pound of sugar in five gallons will add approximately one percent alcohol by volume. Belgian candi sugars, honeys, or plain corn sugar all work well and have unique effects.

3. ADD YEAST
--“Cider” yeast works well and is available in liquid form from White Labs and Wyeast. The Wyeast strain tends to be cleaner and quicker, while the White Labs strain is a little slower and tends to preserve the character of the apples better. This recipe utilized Fermentis Safcider.

4. FERMENTATION
--Allow the cider to ferment to dryness.
--If the fermentation seems sluggish, smells like rotten eggs or burning matches; add yeast nutrient, 1/4 tsp at a time, up to 1 tbsp per 12 hours. Use caution when adding nutrient, as the trapped CO2 in the cider can react with the added powder, causing an overflow of liquid.
--When the gravity is reliably stable, usually around 0.996-1.010, the cider is almost ready to be racked. Allow it to sit on the yeast sediment for a little longer - at least one day, up to three weeks or so, to help clean up any off-flavors that were produced during fermentation.

5. CONDITIONING / SECONDARY FERMENTATION
--Rack the cider into a sanitized carboy or similar vessel that will accommodate the volume with no or minimal head space. At this point, the process is largely dependent upon taste. As the cider ages, the flavors will mellow and come into condition, the yeast and other sediment will slowly settle out, and everything will generally improve.

Before racking to secondary carboy, Wine Tannin and Calcium Carbonate can be added to improve flavor.

If samples taste more sour or tart than expected, Calcium Carbonate can be added at 1/4 tsp per gallon. In first batch, PH measured 3.9 and Calcium Carbonate was utilized.

If samples taste lack body, wine tannin can be added at 1/4 tsp per gallon. In first batch, Wine Tannin was utilized.

6. FINING
--If the cider is still cloudy and you prefer it to be clear, use a wine fining agent, such as Super-Kleer or Sparkolloid, to help it clarify. Follow the directions provided by the manufacturer.

Cold Mix Fining Agent. Positively charged fining agent for beer and wine. Noted for working where other fining agents have failed. Also provides a compact sediment bed, pressing down other fining agents and increasing yield. Used as a coating medium for filter pads, to decrease porosity.

To use, stir 1/2 tsp. per gallon into one quart of briskly boiling water. Boil for three minutes, stirring well to completely dissolve. Use 1/2 cup of the prepared solution for every gallon of wine. Stir thoroughly into wine, leave for 2 weeks, and then rack off sediment.

7. STOP FERMENTATION
If keg carbonating, stopping the fermentation can be complete by adding 1/2 TSP/Gallon fo Potassium Sorbate.

8. KEG CARBONATION & BACK SWEETENING
Upon transfering the Cider from the Secondary to the Keg, if the Cider is dryer than desired, it can be back sweetened with Apple Concentrate, Sugars, or Honey.
Carbonate the Cider to desired level. Many carbonation calculators are available online to determine the appropriate PSI setting for CO2 regulator based on storage temperature and desired level of carbonation.

Author:

Mossy

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 62

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: 7/23/2017 12:22 PM

Notes: Water profile should have equal parts of chloride and sulfate. Ferment at 68F.

To RO water, add gypsum at a rate of 0.5 grams per gallon of water. Add calcium chloride at a rate of 0.9 grams per gallon.

Author:

Shackleton Brewing Company

Boil Size: 425 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 11 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/9/2017 3:42 PM

Notes: Cold store - barrel age for 4 weeks

Author:

Tollie Mitchell

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.077

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: 10/24/2016 9:14 PM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 30

Boil Gravity: 1.038

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/24/2016 12:28 AM

Notes: Cool down to 100° and transfer to completely sanitized better bottle (that's what I use). If you have a pH meter, drop the pH to 4.2 with 88% lactic acid, if you do not then add roughly a tablespoon.

Add 2 super shots of goodbelly (each are 50 billion units), some people use a half to full carton of the goodbelly drink...I prefer the shots.

Seal up and leave at room temp for 36-48 hours. If it doesn't fall to yeast pitching temp on it's own, chill it using your preferred method (I have added a sanitized bag of ice, also have put in a fridge when I had room).

Pitch yeast and let ferment out. Dry hop after 7 days and dry hop for 7 days.

Author:

Saulo

Boil Size: 8.9 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/2/2015 7:38 PM

Notes:

Author:

Mike Theodore

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/22/2015 3:18 PM

Notes:

Author:

BowAholic

Boil Size: 12.01 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: dextrose

Priming Amount: about 4.5 oz

Creation Date: 5/26/2015 1:03 AM

Notes: slurry-lots of it for yeast...

If you want a light beer leave out the cane sugar.

Author:

tylerthebrewer

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 65

Mash Thickness: 1.5

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: 5/9/2015 12:17 PM

Notes: Something between California Common (lager yeast fermented at ale temp), Pilsner (Pils base malt and yeast), and ESB (based on hop profile).

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.11

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 73 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/12/2015 9:52 PM

Notes: Also:
2 oranges - no peels at 10 min boil

orange zest from 2 oranges in 6 oz vodka - steep at boil day, add just before bottling.

2 vanilla beans, chopped, in 6 oz vodka - steep at boil day, add just before bottling.

Measured OG: 1.067

Author:

Mystic Brewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 72

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: 5/30/2011 12:33 AM

Notes:

Author:

Solli

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: N/A

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: 6/14/2012 4:13 PM

Notes: malt i på 37 grader

Author:

chrisvdp

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 80

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: 5/27/2015 4:34 PM

Notes: Ferment around 29C
Carb to 2.8

Author:

Warconn

Boil Size: 6.83 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 62

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 5/17/2021 4:19 PM

Notes: Honorable Mention at 2021 Cleveland Iron Brewer