Homebrew Beer Recipes | Page 17 | Browse 300,000+ at Brewer's Friend

Author:

Nobel Savage Brewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 80

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: 6/29/2017 1:13 PM

Notes: Brewing Notes
Mash grains at 152 for 60min, sparge at 168. Add dextrose at end boil. Chill wort to 65 and fement for 4 days, then allow temp. to rise to 68 degrees and ferment to completion. Dry hop for 3-5 days then rack and package.

I'm guessing you start wiyh RO water and add the 1 gram of Calcuim Chloride and 1 gram Calcim Sulfate per gallon.

Yeast note: Chinco ale yeast( American or California ale yeast) 2L starter

My notes, I'd probably use London Ale III 1318 or a NorthEastern type of yeast.
HOP NOTES
He's saying use 6 oz of Citra at end boil and do a 20 min hop whirlpool, that would make this a lot higher than the IBU's showing

Author:

Ozarks Mountain Brewery

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 75

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/4/2014 6:55 PM

Notes: Dry hop:
2oz Amarillo
2oz Simcoe
I like to split the additions in half over the 2 weeks

*Amber malt: Use Thomas Fawcett Amber Malt, don't just use any old amber malt. If you can't find Thomas Fawcett Amber, look harder. This is the exact malt DFH uses, and it's a distinctive flavor. It's available at quite a few online retailers if your LHBS doesn't carry it.

**Hopping: Mix all 5oz of hops together, how often you add them is up to you. Some people add a couple pellets every minute, others fill up 30 dixie cups, and add one cup per 3 minutes. Personally I do 10 additions, 0.5oz every 10 minutes, and it turns out excellent.

That's about it, it's actually a fairly easy beer to brew other than the continuous hoping. If you can't find WLP007, use WYeast 1098 - Dry Whitbread, or Safale S04. Definitely use WLP007 if it's available, the yeast character is dead on.

I just had a slightly tweaked version take 1st place for IIPAs in a competition.

Author:

drlind525@gmail.com

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/10/2016 9:00 PM

Notes: 3.4 - 1.3 = 2.1. Batch sparge with 4 gallons

0.8L + 1.6 oz = 1.020 SG starter. 132 billion cells

Author:

Toombstone

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: 6.097

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/27/2013 9:28 PM

Notes: Brewed using the 20L Braumeister.

Author:

Meadhawg

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: Corn Sugar

Priming Amount: 8 oz

Creation Date: 7/19/2013 8:00 PM

Notes: Add pureed/crushed pineapple to last 5 minutes of boil. Do NOT strain wort into carboy.

Primary fermentation 10-14 days.

Add pineapple juice to taste when racking to Secondary. Transfer some of the yeastcake from Primary to Secondary. Secondary fermentation 8-10 days.

OG 1.054
FG 1.010
ABV 5.78%

OG 1.052
FG
ABV

Author:

dims

Boil Size: 10 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 149 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/30/2016 4:17 AM

Notes:

Author:

thehaze

Boil Size: 700 Litres

Boil Time: 75

Boil Gravity: 1.044

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/5/2017 9:58 AM

Notes:

Author:

Josefio

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 1/22/2012 6:48 AM

Notes:

Author:

garrad21

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/18/2014 2:46 PM

Notes: Founder's Centennial IPA based on numbers given by brewery.

10% carapils
5% munich
5% C-50 or C-60
2.5% caramunich

Brewed on 7/18. Hit OG of 1.062.
Pitched slurry of US-05 on 7/19.
Checked gravity on 7/26. 1.010.
Checked gravity on 7/29 and 7/30. still 1.010.
Dryhopped on 7/30.

Author:

Hopster 123

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 1.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/13/2015 10:20 PM

Notes: On the brew date, I sanitized an 8 oz mason jar and filled with freshly brewed (strong) coffee and refrigerated it. Added coffee to keg prior to adding beer.

I used the recipe from the Heretic Shallow Grave Porter, via Morebeer. I then made the coffee addition mentioned above to increase the coffee flavor. I have brewed this once before and it came out awesome. Heretic did a great job with the recipe. The coffee addition made it even better. This is a regular recipe for me! Strongly recommended.

Author:

mytdil6

Boil Size: 4 Gallons

Boil Time: 20

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 69 ° F

Priming Method: co2

Priming Amount: 23.72 psi

Creation Date: 3/27/2018 7:04 PM

Notes:

Author:

gio

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.063

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/18/2016 11:15 PM

Notes: Pitch yeast at 64, ramp up to 76 over 7 days
Cold condition at 50F for 4+ weeks
Repitch yeast 400ml starter and bottle with golden candi syrup 36g/gallon
Hold at 72F for 2 weeks to carb, then condition 3-6 months

Author:

Boil Size: 44 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/24/2016 11:12 AM

Notes: Yeast
------------------------------------------
1. sediment from 2 longnecks, add together + 2inches of wort to bottle
24hrs @ 25c to reactivate yeast.
2. use to make 1L starter
24-36hrs @ 25c

Ferment
------------------------------------------
20c 3 days
23c 1 day (ensure full attenuation)
+2 days for acetaldehyde reabsorption
Never rack into secondary
bottle/keg after 6 days max in primary, or yeast count may drop below ideal for bottle/keg conditioning.

Priming sugar (+0.5% abv)
--------------------------
8g/bottle
10.5g/L
200g/19L keg
Coopers primes kegs with sugar.
Condition bottles or kegs at 20 °C
should be well carbonated within a week.
due to the absence of late hopping, it doesn't need time to mellow out like the hoppy pale ales often do.
However the beer will benefit from a few weeks maturation.

Alternative Mash
---------------------------
1.single infusion mash at 64–66c
2.step mash with a rest in the 60–63 °C range

Author:

MontiChristo

Boil Size: 1 Gallons

Boil Time: N/A

Boil Gravity: 1.154

Efficiency: 90

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/20/2016 3:14 AM

Notes: Ingredients: (for 1 gallon)
1 tsp ancient forest tea
1 tsp Yerba mate
1/4 stick cinnamon
1/8 tsp mace
2 oz whole ginger pieces
2 allspice berries
1 tsp whole cloves
1 tsp whole nutmegs
1/8 tsp star ground anise
1/8 tsp star anise seeds

3 lb orange blossom honey
12 oz apple cider
2 clementines (no pits)
3 oz molasses
3 oz maple syrup

Main Instructions
1. Start by making 2 cups of tea using all the spices down to the anise seed
2. Let it brew on the spice for about an hour, then strain through a French press and add to carboy.
3. Add 3 lbs orange blossom honey to a one gallon carboy.
4. Add 12 oz apple cider, 3 oz molasses, and 3 oz maple syrup
5. Add the juice of 2 cuties and peels without the pith.
6. Add 1/4 tsp DAP and 1/2 tsp of Fermaid K. (add these again at 2/3 (approx 1.08) & 1/3 (approx 1.04) sugar break.)
7. Add 1/2 tsp K2CO3. One time addition. Increased the amount to compensate for the acidity of the fruit juice.
8. Add spring water to a 1/2 cup shy of one gallon.
9. Add a slurry of Wyeast 1388 or WPL500 (if 1388 is not available)

Post Fermentation
1. Add one vanilla bean and age for 2-4 weeks or until desired vanilla flavor is reached.
2. Add 1tsp of rehydrated bentonite to clarify then cold crash for a week
3. Bottle with carbonation drops (1 per 250 ml).
4. Allow to carbonate 1-2 weeks until slightly carbonated. Enjoy chilled during the holiday in November and December!

Author:

Julien Huxley

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 65

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: 11/24/2012 7:29 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/4/2017 7:35 AM

Notes:

Author:

Fishingeek

Boil Size: 8.25 Gallons

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: DME

Priming Amount: Calculate

Creation Date: 6/29/2015 8:30 PM

Notes: http://www.deschutesbrewery.com/recipe/mirror-pond-pale-ale-clone

Should lean toward dry, quaffable. Simple grist bill. Don't over complicate the grist bill.
Pitch yeast at 64F and ferment at 66F.

Secondary when yeast have completed 85% attenuation. Add dry hops, continue secondary until attenuated, about 4-5 days in secondary total.
Keg condition 1 week.
If bottling, condition 2-3 weeks.

Author:

MacBrewingCo

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 67

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: 7/5/2016 4:28 PM

Notes: This recipe is designed with the following targets in mind, given directly from the head brewer at Founders:

10% Carapils, 5% Munich, 5% crystal 60, 2.5% caramunich
16.5 Plato (1.068 SG)
65 IBU
Massive flavor strike and dry hopping (obviously Centennial)

In the end I think it comes pretty close and turns out to be a delicious brew! I'm using Magnum for the bittering given it's high alpha, it's usually my go-to bittering hop. But this could be done with exclusively Centennial (like Two Hearted) if that is preferred.

July 2022 note: ramped it up to 5 gallons