Homebrew Beer Recipes | Page 782 | Browse 305,000+ at Brewer's Friend

Author:

raiderrob

Boil Size: 5.95 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/19/2016 6:18 AM

Notes: Original starting gravity was 1.046, finished with a FG of 1.011. sample tasted. was very crisp, clean and surprisingly dry finish for the gravity being higher than expected.

Used 1/2 pint of US-05 yeast from "The American Cream ale" and made a 1.5 liter starter with it on brew day about 5 hour's before pitching. took off in about 4 hour's and finished in 3 day's. fermented at 65 F for 5 day's then raised temp to 71 F for 10 day's, brought down to 60 F the next 4 day's.

Author:

Laegrim

Boil Size: 4.7 Gallons

Boil Time: N/A

Boil Gravity: 1.051

Efficiency: 90

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 95 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/22/2020 9:15 PM

Notes: Trying to turn out a very quick cider:

- Rehydrate one packet of Lallemand Voss in GoFerm PE as per instructions
- Pitch into ~4.6 gal of Kirkland brand apple juice @90f. Add 10-11 drops Fermcap S to reduce krausen and hopefully prevent the mess that's pretty much guaranteed to happen given the inadequate headspace I'm providing - even given I'm starting with a blowoff tube. Ramp temperature up to 96f over the next few hours.
- Just after lag phase has ended mix 7.5g Fermaid O into some apple juice until thoroughly dissolved, and add with enough juice to top up to 4.7 gal total.
- Just before the 1.3 sugar break (1.040-1.034) mix 7.5g Fermaid O into some apple juice until thoroughly dissolved, and add with enough juice to top up to 4.8 gal total.
- After ~24 hours at FG, start cold crashing.
- Rack to serving keg after 24-48 hours at cold crash temperatures, and start force carbing.
- Taste and stabilize and backsweeten or add flavoring if necessary. I have a variety of tinctures I might add to make this more interesting, depending on how things turn out.
- Drink Young, hopefully within a week or so.

Nutrient schedule is roughly cribbed from https://www.meadmakr.com/batch-buildr/, using the Fermaid O only TONSA 2.0 schedule, with high nitrogen requirements and taking into account that the Voss Kviek is (hopefully) going to blitz through the must.

Author:

Jeremiah White

Boil Size: 7.03 Gallons

Boil Time: 45

Boil Gravity: 1.05

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: 7/1/2018 1:17 AM

Notes:

Author:

Brewer Brutus

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.119

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: 5 oz

Creation Date: 6/10/2017 2:14 AM

Notes:

Author:

Wolfguy4235

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: dextrose

Priming Amount: 3/4 cup

Creation Date: 2/19/2017 8:29 PM

Notes: These Instructions are ALMOST universal for all extract brewing.

In 2 Gallons Water steep grains @ 152 Degrees F for 60 mins.
(it's easier with a grain bag)
using a Colander rinse grains with hottest tap water you got into the mash container til it runs clear.
Dissolve the LME OR DME and Other Sugar(s) you may be adding in the hot wort and bring to a full boil.
boil for 90 mins. (a tradition boil is 60 mins)
once boiling hop according to schedule.
Bittering hops first @ 90 or 60 mins
Flavoring hops Second Usually @ 45-30 mins
Aroma hops @ 20-15 mins
Irish moss @ 15 mins
Cool wort to 75-80 Degrees F.
re-hydrate yeast in 1/4 cup water @ 90 Degrees wait 20 mins then stir and wait 20 mins again or til foamy.
pitch yeast in Cooled wort and aerate.
top off with cool clean water to 4 Gallons or so in a carboy and water Lock it then wait a week or til bubbles are less than one every 30 secs.
rack to secondary Carboy (Leaving the First Sedimentary Cake Called a trub in the first Carboy) for one more week for Clarification.
Siphon to bottle bucket (Leaving the secondary trub) and pitch 3/4 Cup dextrose dissolved in BOILED tap water and cooled to ambient temp.
keg or bottle! if bottling wait a couple weeks then crack one open and have a taste!
Merry brewing!

Author:

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.031

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/18/2016 8:52 AM

Notes:

Author:

EdF713

Boil Size: 3 Gallons

Boil Time: 30

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/29/2016 8:37 PM

Notes: BIAB Mash in 5 gal kettle, bring to boil, cool to 90, add 5 capsules of lactobacillus plantarum to kettle sour. After souring, boil for hops, chill and top off with water in fermenter. Add two bottles of Knudsen's tart cherry juice after primary fermentation (what the sucrose ingredient represents).

Author:

Mattart

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/6/2016 4:41 PM

Notes:

Author:

Park

Boil Size: 6.5 Gallons

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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/24/2015 1:05 PM

Notes:

Author:

Nikki

Boil Size: 5 Gallons

Boil Time: 5

Boil Gravity: 1.123

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/6/2015 8:12 PM

Notes: Brew Day August 6.
Lalvin 71B two packs
1.25 gallon local orange blossom honey
Well water
Pitch at 60F
Aerate with O2 for 20 seconds. Added 1/2 nutrient in one cup water
staggered nutrient every other day to complete additions.
fermenting at 62F
August 21- airlock still showing activity ~ 3 bubbles per minute

Sept 20 SG = 1.022. No airlock activity. Taste is still very sweet. strong alcohol notes. Needs more time. After opening bucket, flooded it with CO2 prior to reclosure

Oct 11. SG = 1.020 transfered ~ 2 g to cabroy containing 3 # raspberry puree

remainder transfered to secondary. Still too sweet.

1/7/17 The raspberry batch SG dropped to 1.010 but still tasted too sweet (other wise good!)

The main batch was about 1.018 and too sweet. (otherwise good) Made a 100 mL slurry of champagne yeast and added ca65 mL to the big batch and 35 mL to the raspberry batch.

2/24/17 tested the raspberry mead: SG = 1.004 Tastes good! Bottle time! CAP label M2

4/1/17 The main batch is stuck at 1.018. Taste is good. Bottled. 13.7% ABV cap label is M1

Author:

maconmatt

Boil Size: 6.23 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

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: 1/7/2013 9:33 PM

Notes:

Author:

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 11/23/2012 8:56 PM

Notes:

Author:

thereisnochaos

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.058

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: 12/22/2015 7:16 PM

Notes:

Author:

jimbrew

Boil Size: 3 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: 7/21/2012 11:36 PM

Notes:

Author:

tessums

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.082

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/16/2016 12:23 AM

Notes:

Author:

Boil Size: 3.5 Gallons

Boil Time: 50

Boil Gravity: 1.023

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/19/2016 4:42 AM

Notes:

Author:

futur3h4wk

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: Corn Sugar

Priming Amount: 5 Oz

Creation Date: 12/20/2013 5:01 AM

Notes:

Author:

EBCB

Boil Size: 6 Gallons

Boil Time: 105

Boil Gravity: 1.123

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/6/2013 4:11 AM

Notes:

Author:

SwishBrewing

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

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: 6/20/2017 9:46 AM

Notes:

Author:

gozer

Boil Size: 26 Litres

Boil Time: 30

Boil Gravity: 10.4

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 19.5 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/9/2018 5:57 PM

Notes: - 2018-9 batch: Weyermann Barke Pils + 16% Munich
- next: Weyermann Pils + 20% munich