Homebrew Beer Recipes | Page 777 | Browse 325,000+ at Brewer's Friend

Author:

The Cellar Project

Boil Size: 6 Gallons

Boil Time: N/A

Boil Gravity: 1.048

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 55 ° F

Priming Method: co2

Priming Amount: 14.44 psi

Creation Date: 5/22/2016 9:21 PM

Notes: This is a very simple cider with few additives to let the apple flavor shine through. With proper aging, it produces a dry, fruity cider.

- Add 1g/L Malic acid to lower pH by .1 as needed to reach 3.7 pH.
- Check pH and add potassium metabisulfite as needed for a partial kill (for more information see chart: www.cider.org.uk/sulphite.html).
- Stock solution SO2: dissolve 3 grams of potassium metabisulphite in 30 ml (also grams) of water which corresponds to 50 ppm of SO2 for a six gallon batch
- Wait 24 to 48 hours before adding pectic enzyme and pitching rehydrated yeast.

- Primary fermentation: 4-6 weeks @ 55°

- Add 5 crushed campden tablets dissolved in a bit of cider to carboy /keg before transferring for secondary/conditioning.
- Secondary: 8 weeks or until clear @ 60°- 65° (cellar temps)

- Keg condition: 6 months @ 60°- 65° (cellar temps) in pressurized keg

Author:

Pinetops

Boil Size: 5.51 Gallons

Boil Time: 90

Boil Gravity: 1.061

Efficiency: 69

Mash Thickness: 1.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 50 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 12/26/2022 6:23 PM

Notes: [Original notes translated into English from original recipe - see URL]
The amount of mash and rinse water you should use depends on the equipment and the method you are brewing with. As an estimate, we can say that you can use 16 l of mash water and 13.5 l of rinsing water for this beer. Some brewing machines (e.g. Speidel Braumeister) may require larger amounts of mash water. Always check the manual of the equipment you use.

In this beer, a more advanced mash scheme might be worth trying:
55 C (131F) for 15 min (protein step)
63 C (145F) for 45 min (beta-amylase step)
72 C (162F) for 15 min (alpha-amylase step)
77 C (170F) for 5 min (knead)

OR:
Mashing at 66 C (151F) for 75 min. Mash at 77 C (170F) for 5 minutes if you have the opportunity to increase the temperature in the mash.

Cool down to 9 C (48F) before pitching the yeast.

Fermentation at 10 degrees until 2/3 of FG is reached (typically after 10-14 days). Then increase gradually (approx. 1 degree per day) to 17 degrees. Keep at 18 degrees for 2-3 days. Then lower to 10 degrees or lower before bottling (20-28 days in total).

Yeast alternatives: WLP830, WLP838, Saflager 34/70

###########

Modified original recipe with details from another and changed mash to a step schedule with three decoction steps. The decoction steps are to be conducted sort of in parallel with the mash step before it.

Using long, insulated gloves (https://a.co/d/795ZKxH), I dipped a quart pyrex measuring glass into the mash tun and removed four scoops of drained mashed grain. You still want some liquid but it should be a thick mash. I roughly measured 3 gallons of milled grain in my grain bucket at dough-in so that is why 4 quarts to be decocted (1 gallon which is roughly 1/3 of grain)

I put this in a 5.5 quart pot sitting on an induction hot plate set up beside my mash tun. It would take about 10 minutes to get to boil. So generally, I would get mash tun to temperature for a step, wait about 5-10 min. and then scooped out grain to be boiled. Once boiled for 20 min. the mash step time would have expired and I would put the grain back. The extra heat of boiling would help raise to the next step although it usually took a little more heat. Once at the next step temperature, wait 5-10 minutes and repeat. Ultimately, this added 1-2 hours to my typical brew day time.

The triple decoction did raise SRM so I did not use the Carafa Special III that was in the original recipe. Brewer's Friend is calculating SRM from the grain bill but with decoction, I estimate it to be around 18 at the end of the boil.

Author:

DLBoat52

Boil Size: 9.6 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 10.22 psi

Creation Date: 7/15/2021 11:57 PM

Notes: 1. Add gypsum & amylase to 5 gals water in brew kettle, stir to dissolve.
2. Heat water to 155 degrees.
3. Add steeping bags containing Pilsner, Crystal, & DextrPils malts; and chopped potatoes to brew kettle. Raise/maintain temperature to 155-160 degrees, steeping items for 30 minutes.
4. Remove steeping bags from the brew kettle after allowing them to drain. Do not squeeze steeping bags.
5. Add & stir in Golden Light DME & 1 lb of Sparkling Amber DME. Add enough water to wort to bring amount up to 6.5 gals.
6. Bring wort to boil, adding FermCap drops to wort just prior to boil beginning.
7. After 30 minutes boil, add 0.83 oz Idaho 7 hops.
8. After 45 minutes boil, add Pilsen Light DME & 1 lb of Sparkling Amber DME.
9. After 50 minutes boil, add honey, maltodextrin, yeast nutrients, and Whirlfloc tablet.
10. After 56 minutes boil, add 0.83 ounce each of Idaho #7, Idaho Gem, and PINK (ID-158) hops.
11. After 60 minutes of boil, turn off heat and add 1.66 ounces each of Idaho #7, Idaho Gem, and PINK (ID-158) hops to wort for 15-20 minutes of whirlpool/hop stand as part of resting period.
12. Add Spring and/or distilled water to top-up wort to 7.5 gallons to accommodate for boil-off and trub loss .
13. When fully cooled, transfer to fermentor, aerate, pitch yeast.
14. After high krausening subsides (3-4 days) add 1.5 ounces each of Idaho #7, Idaho Gem, and PINK (ID-158) hops to fermenter for dry hopping.
15. After 7-8 days of wort in fermentor and fermentation has slowed significantly, transfer wort to Corney keg and allow secondary fermentation.
16. After 2-4 days of secondary fermentation, refrigerate Corney keg. Force carbonate with pressurized CO2 after 1 day of refrigeration.

I'm a 4th generation Idahoan who lives where Idaho hops, barley, and potatoes are grown. My great-grandfather owned a bar & dance hall in Idaho City, Idaho Territory in the 1860's. He brewed the beers that he served using imported and local ingredients, including local Idaho spring water. It only seemed natural for me to carry on the family tradition by brewing an IPA featuring Idaho-sourced ingredients. Enjoy what Idaho has to offer!

Author:

Alessio V

Boil Size: 26.5 Litres

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 70

Mash Thickness: 3

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: 12/4/2019 3:12 AM

Notes:

Author:

t-otto-s@online.no

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.038

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: 8/16/2018 2:54 PM

Notes: Gjæres en uke, tørrhumles så en uke, så flasking.

Author:

shawnsybeats

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 71 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/9/2018 10:19 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.1

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/2/2017 5:38 PM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 1.5

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: 6/8/2016 6:55 PM

Notes:

Author:

jschneid

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Priming Sugar

Priming Amount: N/A

Creation Date: 12/14/2012 9:53 PM

Notes:

Author:

PMP-Brews

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/6/2015 2:39 PM

Notes: BIAB notes:

8.2 gal of strike/mash water needed at 160 deg F.
Add grains in bag, stir and steep for 60 min.
Wrap kettle in towels and keep covered. Temp should stay consistent around 152 F. After mash, turn on burner, stir grains and get temp to 170 F. At 170 F, cut heat and let set for 15 min.
Remove grains and let drain into kettle.
Start 60 min boil and hop addition.

Finish cooling wort with chiller to 70 F and pitch yeast.

Author:

dkcollier@yahoo.com

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 61

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/15/2015 1:50 AM

Notes: BREW DATES:

STANDARD BREWING NOTES:
Create 4 gallons sparge water. Bring to 160° strike temperature. Prime pump.
Add grain – Sparge at 152° for ___ minutes (Minimum 60)
Drain GRAIN from kettle. Adjust water height of ___ (7 gallons)
Boil for ___ (60) minutes
60 minutes – Add TSP 5.2 pH balancer
60 minutes – Add 2 drops Fermcap
60 minutes – Add 5 TBS Gypsum for IPA (Optional)
15 minutes – Add immersion chiller
15 minutes - Add Whirlfloc
10 minutes - Yeast Nutrient last 10 minutes
♦Check to see if nozzle is pointed upwards

DATES:
Date: Brew Day - ________
Date: Pitch Yeast - ________
Date: Keg Day - ________
Drafted Who’s House - ________

KEGGING NOTES:
Purge oxygen for the 24 hour chill down.
Chill keg 24 hours before carbonation.
Carbonate at 20 pound for 4 days.

BREWING DAY-TELL ME WHAT HAPPENED
DRINKABILITY: How did it come out?

Author:

flexmurphy

Boil Size: 7.8 Gallons

Boil Time: 90

Boil Gravity: 1.03

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/19/2015 4:52 PM

Notes:

Author:

ShaKeyJ

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/4/2013 8:56 PM

Notes:

Author:

knutgrrr

Boil Size: 13 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: Sugar

Priming Amount: N/A

Creation Date: 3/3/2013 3:12 PM

Notes: Alt for høy OG på 70 etter kok - vannet ut med 1 liter vann rett i vørteren etter kok, førte til OG på 60. Reduser mengde pale/hvete-malt med 3-400ish gram av hver til neste gang. Altså rundt 1.3 kg pale og 1.3 kg hvete neste gang. Øke kokevolum litt for å unngå trub i gjæringskar.

Brewhouse eff. er ca 70%, men i dette tilfellet "vannet ut" til 60% når man regner med tilsettingen av 1 liter vann i vørter etter kok. FG: 1.012

Author:

RunDocRun

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 63

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: 12/23/2012 8:26 PM

Notes: This recipe originally started as an "odds and ends" beer (using up the various malts that I had left over from previous recipes).
I later decided to dub this an American strong ale because it uses malts from a wide variety of countries (Belgium, UK, America, Germany) much like America's own heritage! It also utilizes Falconer's Flight hop blend wich showcases the bright, citrusy character of hops native to the Pacific Northwest.
As for the "BearShark" moniker, well that's for me to know and you to try and figure out!

Author:

Treetop Brewer

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/28/2015 5:23 PM

Notes: This one turned out pretty damn good! I'll make it again. Everyone loves it.

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.108

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Dextrose

Priming Amount: N/A

Creation Date: 7/19/2015 6:47 PM

Notes:

Author:

dnezmusic

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.151

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/23/2015 6:46 PM

Notes: 2 yeast packs!!

Author:

David Wickman

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.147

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/21/2018 5:03 PM

Notes: Ladies and gentlemen, prepare your palates...

Simply put, Headroom is the hoppiest beer we've ever brewed with more than 7 lbs. per barrel featuring heavy doses of Galaxy & Mosaic. This is a truly special Double IPA brewed only once a year, released during the last two summers to celebrate Hop Jam; Vermont's annual lupulin-centric beer fest. Headroom embodies our hoppy coup de grâce (for now)- we hope you enjoy!

Dank. Citrus. Tropical Fruit. Juice.

ABV: 8%

MALT: Pilsner, Valley Wheat, Flaked Wheat, Dextrine, Dextrose

HOPS: Galaxy, Mosaic, Columbus

Author:

VTHomebrewer

Boil Size: 0.5 Gallons

Boil Time: 60

Boil Gravity: 1.214

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/25/2019 8:36 PM

Notes: 1x Classic American Light (11 IBU),
2x BrewMax LME - Golden,
2x tsp Sea Salt,
1x Tbsp cracked Coriander,

1oz lime juice on day 3,
1oz lime juice on day 7,
1oz lime zest/vodka on day 10,
2x tsp lactic acid on day 13,