Homebrew Beer Recipes | Page 9081 | Browse 320,000+ at Brewer's Friend

Author:

WaveFanatic

Boil Size: 1.2 Gallons

Boil Time: N/A

Boil Gravity: 1.102

Efficiency: 100

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: 3/15/2024 4:25 PM

Notes: Add Hops at day 2. Used Potassium Sorbate and Metabisulfate to stabilize at 1.5 months, then back sweetened to taste.

Has more orange flavor and less grapefruit taste from the mead now discontinued by Superstition Meadery.

Brewing process based on :
https://superstitionmeadery.com/wp-content/uploads/2020/05/pages59-61.pdf

Day 1: Clean and sanitize everything. Mix the honey and water
until thoroughly blended. Mix in 8 grams each of DAP and
Fermaid K. Oxygenate the must using an oxygen stone and pure
oxygen for about 5 minutes. (This high quantity of oxygen is
needed to ensure complete fermentation.) Pitch the yeast.
On Day 2 of fermentation, after degassing for the day (see
below), add the hops and mix thoroughly. During fermentation,
the hops will float on top; mix them back in daily while mixing in
nutrients and degassing.
Until the gravity drops below 1.080, add more oxygen daily. Until
the gravity drops below 1.060, degas to pull CO2
out of solution.
(Gently shake the vessel to begin releasing gas; gradually increase
intensity until you can shake heavily without foam rising and it’s
entirely flat. A stainless-steel drill aerator is a great option but go
slow.) Also, until the gravity drops below 1.060, add 4 oz (113 g) each
of DAP and Fermaid K and 1 tsp (5 ml) potassium carbonate daily.
After the gravity drops below 1.060, you do not need to manage
daily anymore. Allow about 2 weeks for fermentation to complete.
When it is finished, add 0.2 oz (6 g) of potassium metabisulfite.
Fining: Use the method you prefer and let it clear up as long as
you’d like; if you can cold crash it, even better. Rest in secondary
for 6–8 weeks, ensuring that fermentation is complete. Then
bottle or keg and serve slightly chilled.

Author:

BackDraught Brewing

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.074

Efficiency: 75

Mash Thickness: 1.36

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/29/2018 6:58 PM

Notes:

Author:

Tadas121212

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.157

Efficiency: 75

Mash Thickness: N/A

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: 5/13/2019 6:00 PM

Notes:

Author:

supercow

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.103

Efficiency: 100

Mash Thickness: 1.45

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/24/2019 12:10 PM

Notes: Rehydrate 6.25g of Go-Ferm in 125mL hot water
pure O2 for 60 seconds
Pitch when slurry is at 105F

Degass twice daily for 7 days

1g Fermaid K and 1.9g DAP at 24, 48, 72 hours post pitch and 1/3 sugar break (1.063 for 1.094 OG)

Cold crash at 1.009, add 3 campden tablets

Author:

Darby Rose Brewing

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.097

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/23/2019 2:54 AM

Notes: Add amylase to mash (0.3 teaspoons per gallon)
4 gallons in fermenter
Chill and pitch yeast
After first fermentation signs add amyloglucosidase drops to fermenter (20-30 drops).
Boil brown sugar 2 gallons of water then chill and add 1 quart per day to fermenter

FORMULA: Starting Wort OG x Volume + Admixture OG x Volume / Total Volume = Adjusted OG

Author:

Taunk

Boil Size: 17.5 Litres

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: sucrose

Priming Amount: 67.4 g

Creation Date: 3/29/2021 11:05 AM

Notes: 24H in front: 750g of CarafaSpecial type 3 in 1,5 liters of cold water.

Mash out to 75C

Ferment at 18-20C for 3 days, after that slowly up the temperature to 22-23C for 2 weeks.

(Recipe comes from the book 'Brew' by James Morton. Adjusted to a 10 liter recipe because the grain bill is insane.)

Author:

Miraculix

Boil Size: 5 Litres

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: 12/10/2021 5:06 PM

Notes: 5 Liter in total

3,7g fermaid o in 3 additions, start, day 1 or 2, day 3 or 4.

4g go ferm upfront "rehydration" of 2 tablespoons lutra sludge with some most.

1,2g Nacl added to fermenter to aid flocculation

10.12.2021

3.5 glasses of Bremen Staddtwald Honey

Next time 4 glasses

Author:

BeerBeak

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.111

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 2.0

Primary Temp: 54 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/26/2021 12:52 AM

Notes:

Author:

Boil Size: 16.05 Litres

Boil Time: 60

Boil Gravity: 4.5

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/19/2024 10:42 AM

Notes: In development. Aiming for a low alcohol (small beer).

Author:

Alexis

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.023

Efficiency: 35

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: 5/2/2017 10:29 PM

Notes:

Author:

SourCitral

Boil Size: 6.58 Gallons

Boil Time: 60

Boil Gravity: 1.02

Efficiency: 70

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: 10/26/2022 10:51 PM

Notes: Shooting for 5.2 for Alpha Amalase
5.5 is for Beta Amalase

Glucoamalase dosing:

Dosage from more beer https://www.morebeer.com/products/amylase-enzyme.html

.25oz / 5gal
7g / 5 gal
= 4.2g / 3 gal

Author:

Rooks Brewing Company

Boil Size: 1 Gallons

Boil Time: N/A

Boil Gravity: 1

Efficiency: 70

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: dextrose

Priming Amount: 0.7 oz

Creation Date: 7/22/2022 12:27 PM

Notes: 1 gal of 100% Apple Juice (Without preservatives)

Dry Hopped 0.5 Mag during active fermentation - 12 hours after pitching yeast.

OG: 1.050

Fermented at room temp (69F-ish)* for 7 days

Added 0.7 oz of corn sugar for bottling on day 7th.

Author:

Shaya Eidlitz

Boil Size: 1 Gallons

Boil Time: N/A

Boil Gravity: 1.112

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/17/2022 7:08 PM

Notes:

Author:

nmuleski

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.002

Efficiency: 75

Mash Thickness: 1.4

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: 8/22/2021 1:55 PM

Notes:

Author:

Boil Size: 3300 Litres

Boil Time: 60

Boil Gravity: 1.013

Efficiency: 94

Mash Thickness: 2

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: 7/12/2021 2:22 AM

Notes:

Author:

Spears&Beers.Salas

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.017

Efficiency: 35

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: 6/7/2019 7:04 PM

Notes:

Author:

brk3

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/28/2018 11:14 AM

Notes: https://www.beertools.com/library/recipe.php?view=14140

Author:

Boil Size: 7 Litres

Boil Time: 60

Boil Gravity: 1.006

Efficiency: 75

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: 7/26/2018 1:13 PM

Notes:

Author:

Strange Brew_lammhult

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 35

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: Granulated Sugar

Priming Amount: 110grms

Creation Date: 6/23/2018 8:05 PM

Notes: -37 liters took 45 minute to reach a boil. Going to boil off for 1 hour, then we will add the first set of hops of Citra for 15 grams for 60 minute boil.
-So we used 37 liters of water with 7 kilos total of malt. 6 kilos of pale ale malt and 1 liter of caramel amber malt. Waiting for boil, we want to boil of 10 liters. So boil for 120 minutes down to 27 liters, wait until 60 minutes after to add hops.
-The OG was 1.044, that was too low. We used just under 2 kilos of sugar to take up the OG. Took that up to 1.058, hopefully will end with a 1.016 FG, then we will have a 5.6 ABV... No more dry hoping this round.

2nd time - 1.070 OG, so hoping for 1.020 FG = 6.8 ABV, not too bad. Letting ferment for 7 days then going to dry hop for 5 days with 20g of Amirrilo and 30g of Citra. Total of 50g of hops, so the first hop of bitters is only 10% of the entire hop bill. The FG was 1.020 so an ABV of 6.8%, figure 7.0% after 2nd fermentation. Very excited about this beer.

I went way to heavy on the malt with 11.5 kilos, taking it down to 8.0 kilos. They body of it was just too thick. Going to keep the hops the same.