Homebrew Beer Recipes | Page 15 | Browse 320,000+ at Brewer's Friend

Author:

Guaribus

Boil Size: 7 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 57

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/11/2014 12:42 PM

Notes:

Author:

brewcrewjake

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.074

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Sugar

Priming Amount: TBD

Creation Date: 11/14/2016 1:15 AM

Notes: Firestone Walker Union Jack IPA. In their own words…”An aggressively hopped West Coast-style IPA. Union Jack showcases exceptional dry hop character with stunning pineapple, citrus and piney aromas on the nose accompanied by honey-like malt aromatics. Double dry hopping brings bold grapefruit, tangerine and citrus flavors that are contrasted by pale malt sweetness to balance this intense brew. A true tribute to the style that put the West Coast on the craft beer map.” I was able to collect the following recipe details from their website http://www.firestonebeer.com/beers/products/union-jack 1.060 Original Gravity; 7.5% ABV; 70 IBUs; Light Amber Color (8 SRM)

Dry Hop Schedule

After about 1 week in the primary, transfer to a secondary and dry hop with 1 oz Amarillo, 1 oz Cascade, and 1 oz Centennial.

After about 1 week in the secondary, transfer to a third vessel and dry hop with 1 oz Citra, 1 oz Chinook, and 1 oz Simco.

Carbonate to ~2.5 volumes of CO2 (moderate-high) and enjoy!

Author:

liquid bread brewery

Boil Size: 17 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 70

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: 2/29/2012 3:17 PM

Notes: For this batch use 22.5 gallons of water and collect 17.5 for the boil due to losses from hops.

Strike with 9 gallons at 160 to hit 147. Raise through Herms to 150 after 45 minutes. Verify Mash PH is 5.2. Adjust if necessary with lactic acid. Sparge with 11 gallons at 165-170

Pacman Yeast. Made a 2 liter starter

Pitch yeast at 65. Add 1vl for 2min of pure 02 prior to pitching. Ferment at 65. Raise to 70 degrees after a few days to clear diactyle.

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:

coffbr01

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/12/2015 10:09 PM

Notes:

Author:

RustyParks

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 80

Mash Thickness: 1.38

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: 2/21/2016 5:54 PM

Notes:

Author:

nj viking

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/27/2016 1:45 PM

Notes: 2 boxes honey maid grahm crackers in mash.
1 lb brown sugar and milk sugar in last 10 min of boil
5 oz bittersweet baking chocolate 1 min boil
soak 2 vanilla beans in 4 oz marshmallow vodka, then add to secondary.

Author:

Bakke Brygg

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: Sukkerlake

Priming Amount: 6,5 g sukker/L

Creation Date: 11/14/2014 3:22 PM

Notes: I vår friske ingefær-ale bruker vi fersk ingefær. Vi anbefaler en mengde mellom 250 g (mildt) og 1 kg (veldig kraftig). 500 g kan være et greit utgangspunkt og gir et godt merkbart, men ikke totalt dominerende ingefær-preg.

Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 13 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

Mesking på 66 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 17 grader før pitching av gjær.

Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager). Tørrhumle etter 5 dager.

Gjæralternativer: WLP001, WLP007, WLP028, WLP051, WLP090, Danstar Nottingham

Author:

Boil Size: 19 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/12/2018 2:49 AM

Notes: Source: http://www.theelectricbrewery.com/forum/viewtopic.php?t=25410

4 packs Wyeast 1968 London ESB Ale liquid yeast (or an appropriate starter*)
-OR-
4 vials White Labs WLP002 English Ale liquid yeast (or an appropriate starter*)

Some hop substitutions will still give you an enjoyable ESB, just try and stick with English (UK) hops if possible. You can (for example) make a very nice variant with only UK East Kent Goldings (EKG) hops as they're much easier to find.

Yeast substitutions should be avoided however. One of the keys to brewing this right is to use Fuller's own yeast which is available to homebrewers as Wyeast 1968 London ESB Ale liquid yeast or White Labs WLP002 English Ale liquid yeast.

This yeast does not attenuate very well so we purposely mash at a low temperature (148F). The yeast is also highly flocculant (likes to settle out) so giving the bottom a gentle stir once a day during fermentation can help it from falling out too soon.

Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine/chloramine (as required).
Water treated with brewing salts to: Ca=110, Mg=18, Na=17, Cl=49, SO4=92
(Basically Randy Mosher's ideal Pale Ale numbers with slightly less Sulphate and a Cl:SO4 ratio of 1:2 - we're not making a hoppy American beer here so we go a bit easy on accentuating bitterness).

1.25 qt/lb mash thickness. Single infusion mash at 148F for 90 mins. Mashout to 168F.
60-90 min fly sparge with ~6 pH water. Collect 13.9 gallons in boil kettle.
Boil for 60 minutes. Lid on at flameout, start chilling immediately.
Cool wort to 66F and aerate well. Ferment at 66-68F until complete. Dry hop for 7 days.
This yeast drops brilliantly clear without need of any clarifiers.

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:

Sleepy dog brewing

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1

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: 7/31/2015 9:54 PM

Notes: add brown sugar last 10 min of boil.
add 1 gal unpasteurized apple cider to primary 3 days after fermentation has begun.
If you can't find unpasteurized you can use pasteurized but with no preservatives.

Author:

Shatinator

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 72

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: 11/19/2012 5:31 AM

Notes: 76% Att = 6.76% ABV

Placed 4th in the 2013 UMMO with iteration #1.

Author:

jkircher

Boil Size: 8.25 Gallons

Boil Time: 90

Boil Gravity: 1.064

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/2/2015 7:14 PM

Notes: Cold condition in secondary at 45 degrees for 3-4 weeks. Or 6-8 at 55.

Ferment near 75 for esters.

Author:

fvbrewery

Boil Size: 18 Litres

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 65

Mash Thickness: 2.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 21 ° C

Priming Method: Corn Sugar

Priming Amount: 0.75 cup

Creation Date: 12/9/2015 12:18 PM

Notes: Step by Step
Mash grains at 153 °F (67 °C) in 16.5 quarts (15.5 L) of water. Mash for 60 minutes. Collect 6.5 gallons (25 L) of wort. Boil wort for 90 minutes, adding hops at the times indicated in ingredients list. Ferment at 69 °F (21 °C).

Separate 1L of Wort, freeze it and, before bottling, reboil it, caramelizing and add it back into the beer.

Author:

taylor.foreman19

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

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: 9/20/2015 6:13 PM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.071

Efficiency: 67

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: 3/24/2016 5:14 AM

Notes:

Author:

Brews Brother

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 70

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/24/2016 8:00 PM

Notes: Additional: 1 vanilla bean, 4 oz. cacao nibs, 5 oz. medium roast coffee, soaked in vodka for 2 weeks

Author:

jeremydgreat

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.074

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/15/2013 8:42 PM

Notes: ===11-16-13===
- Subs: Magnum for bittering. Very high alpha kent goldings, so only used 1.5oz on each addition.
- OG: 1.109 (refracto)
- 12-2-13 FG: 1.04 Sooo, wow. It's definitely not done. And only bubbling every 2 minutes. Going to make starter of some leftover 001 and try pitching again. wtf.
- 12-15-13 FG: 1.036 (hydro). Holy crap. So slow. May pitch some sort of high gravity yeast and add some nutrient? blech. Been reading up on this issue of stuck fermentation. Apparently, for this massive a beer, a 1L starter isn't enough. Next time: 2L starter and aerate the shit out of it. Then immediately start another 1L starter and pitch after high krousen in primary. Pitching 1 packet of dried champagne yeast AND a 1L starter of champagne yeast.
- 12-28-13 FG: 1.034 Pitching WLP009 Super High Gravity Yeast in a 2L starter to try and finish the job.
-1-18-13 FG: 1.024 Yay WLP009! It seems like there's positive pressure on the bubbler, so I'm going to let it go a few more weeks. Added 1.5tsp yeast energizer and 1.5tsp yeast nutrient.
- 2-17-14 FG: 1.02 Racked to secondary (tertiary?) 2oz American Medium toast oak blocks, soaked in Rye Whisky for 1.5hrs. Was about 1/2 cup of whisky added.

Author:

Herr Braumeister

Boil Size: 7.65 Gallons

Boil Time: 90

Boil Gravity: 1.071

Efficiency: 67

Mash Thickness: 1.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/9/2015 5:05 AM

Notes: Don't dump the nibs into the kettle - use hop bag.

Could substitute a slightly larger amount of pale chocolate malt for the standard chocolate; about a quarter to half pound more.

Gold medal in 2017 El Dorado County Fair. http://eldoradocountyfair.org/pdfs/EDCF2017HomemadeBeerCompetitions-ResultsByAward.pdf

3rd place at 2021 Amador County Fair.