Homebrew Beer Recipes | Page 9577 | Browse 305,000+ at Brewer's Friend

Author:

Boil Size: 215 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 74

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: 1161

Creation Date: 5/12/2020 6:55 AM

Notes: 15g Gypsum, 5gEpsom, 20g Calcium Chloride, 70ml Phosphoric

Author:

Boil Size: 1 Gallons

Boil Time: N/A

Boil Gravity: 1.041

Efficiency: 95

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: Honey

Priming Amount: 0.8 oz

Creation Date: 12/21/2024 7:55 PM

Notes: Main ingredients:
128 ounces of Trader Joe's Ginger Brew (5 bottles) degassed (Note: The fermentable sugars are in the Ginger Brew; do not add additional sugar unless you want to bump up the potential ABV)
1 tsp EC-1118 yeast

Optional additives but recommend:
Yeast nutrient (follow directions per gallon of must)
Tannin (follow directions per gallon of must)
Pectic enzyme (follow directions per gallon of must)

Optional step but recommend:
Backsweeten to 1.02 gravity with honey (about 200 grams) or other sweetener of choice (Note: This includes the honey used for priming)

Carbonation:
Reuse the Trader Joe's Ginger Brew flip-top bottles and bottle the fermented beverage after backsweetening
Bottle condition for a week to carbonate, then pasteurize the bottles

Pasteurization:
Place bottles in large tall pot and fill with water until neck of bottles are covered
Remove the bottles after filling pot with water
Place pot of water on stove and heat to 185⁰F
Once temperature is reached, remove pot off heat and place bottles back into the hot water
Let the bottles sit in hot water for 15-20 minutes then remove bottles carefully (they are hot and under pressure!)
Let the bottles get back to room temperature on their own (let them sit)
Refrigerate after cooled to room temperature
Enjoy!

Author:

MisterX

Boil Size: 3 Gallons

Boil Time: 40

Boil Gravity: 1.047

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: 3/18/2024 11:01 PM

Notes:

Author:

nguzek

Boil Size: 7.9 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 71

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: 10/2/2022 6:22 PM

Notes:

Author:

Eduarj

Boil Size: 9 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/30/2021 7:47 AM

Notes: - Crush roasted barley to dust on grinder.

Author:

E-rok

Boil Size: 12 Gallons

Boil Time: 90

Boil Gravity: 1.08

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: 8/2/2021 4:52 PM

Notes: Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 152 °F (67 °C). Hold the mash at 152 °F (67 °C) until conversion is complete, which should be less than 60 minutes. Raise the temperature to mash out at 168 °F (76 °C).

Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (25 L) and the gravity is 1.070 (17 °P). Optionally, add treacle to the wort stirring thoroughly to avoid scorching.

The total wort boil time is 90 minutes. Add the bittering hops with 60 minutes left in the boil. Add Irish moss or other kettle finings with 15 minutes remaining and the spices with one minute left in the boil. Chill the wort rapidly to 67 °F (19 °C), let the break material settle, rack to the fermenter and aerate thoroughly.

Pitch 15 grams of properly rehydrated dry yeast or use three liquid yeast packages. Alternatively, make a 5-liter starter using one package of liquid yeast, letting the starter ferment out fully and pitching only the resulting yeast into the wort.

Ferment at 68 °F (20 °C), raising the temperature to 70 °F (21 °C) during the last 1⁄3 of fermentation to help reduce diacetyl and assure complete attenuation. Allow the lees to settle and the brew to mature without pressure for another two days after fermentation appears finished.

Rack to a keg and force carbonate or rack it to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 1.5 to 2 volumes.

Author:

glassblower

Boil Size: 1 Gallons

Boil Time: N/A

Boil Gravity: 1.067

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 90 ° F

Priming Method: sucrose

Priming Amount: 0.7 oz

Creation Date: 2/6/2021 8:19 PM

Notes: Simple, No-Boil easy DME based NEIPA recipe that ferments fast. Ferment the Voss Kveik in the 90s for potent candied orange esters. Yeast dropped out entirely by 72 hours after pitching.

Author:

cedenburn

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

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: 12/3/2020 10:44 PM

Notes:

Author:

VT_jlee

Boil Size: 6.75 Gallons

Boil Time: 30

Boil Gravity: 1.048

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: 12/3/2020 9:28 PM

Notes:

Author:

ejspeyer

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 60

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: 9/11/2020 6:35 PM

Notes:

Author:

DrPaulsen

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.75

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/8/2018 3:24 PM

Notes: Start Vol = 7.0 gal (68F), 7.5 gal (212F)
Finish Vol = 6.0 gal (68F), 6.5 gal (212F)
Volume into Fermentors = 5.5 gal
Volume into keg = 5.0 gal

2 days before brewday, crash cool & decant starter. Re-start yeast with 1L of runoff from the boil kettle. Place this vessel in the fridge at 49F, while the conical is cooling to pitching temps. Pitch the kick-started yeast the next day, after the fermentor is down to 49F.

After placing in the fridge to finish chilling, run the fan to reduce cooling time.

DO NOT PITCH YEAST FOR AT LEAST 24 HRS, UNTIL WORT IS COOL ENOUGH!

Must chill to 49F before pitching and dump trub. Whirlpool, rack, and dump as much cold break as possible.

Author:

Pricelessbrewing

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 72

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: 4/13/2020 9:33 PM

Notes:

Author:

matslina

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.058

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: 3/20/2020 10:52 PM

Notes:

Author:

Hoppist

Boil Size: 11.5 Litres

Boil Time: N/A

Boil Gravity: 1.094

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: 2/23/2020 1:51 PM

Notes:

Author:

CRG23

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.015

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: co2

Priming Amount: 7.22 psi

Creation Date: 1/9/2020 2:41 AM

Notes:

Author:

Pricelessbrewing

Boil Size: 13.25 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 72

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: 12/29/2019 11:15 PM

Notes:

Author:

Pricelessbrewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.02

Efficiency: 100

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: 12/21/2019 2:43 PM

Notes:

Author:

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 62

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/2/2019 8:13 PM

Notes: Adjust water with calcium chloride (about 1 tsp. or 5 mL for a neutral water source) and minimal other minerals. Strike with 16 quarts (15.14 L) of 134°F (57°C) water to rest at 122°F (50°C) for 20 minutes.

Decoction #1: Pull a thick decoction of 1/3 of the mash with minimal liquid. Heat decoction to 152°F (67°C) and hold for 20 minutes in a separate vessel, then bring to a boil while stirring. Return decoction to the main mash to raise the temperature to approximately 150°F (66°C).

Decoction #2: Pull a thick decoction of 1/3 of the mash with minimal liquid and bring to a boil. Add back to the main mash to raise temperature to 168°F (76°C) for a 10-minute mash out.

Ferment for two weeks at 48–50°F (9–10°C). Raise to 54°F (18°C) for 24 hours, then cold crash to 35°F (2°C) and cold condition for two more weeks.

Author:

WoogityWoogity

Boil Size: 2.5 Gallons

Boil Time: 30

Boil Gravity: 1.105

Efficiency: 30

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/15/2018 4:06 PM

Notes: 1. At what temp. to add whirlpool hops?
2. How long to whirlpool?
3. When to begin cooling w/ regard to whirlpool?
4. When to begin aeration w/ regard to whirlpool and cooling?
6. Add 1/2 cup (4oz) of sugar to wort?

Planning to: whirlpool at 212 while cooling for