Homebrew Beer Recipes | Page 1015 | Browse 310,000+ at Brewer's Friend

Author:

maconmatt

Boil Size: 6.23 Gallons

Boil Time: 60

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: co2

Priming Amount: N/A

Creation Date: 12/2/2013 3:10 PM

Notes:

Author:

Craigers5179

Boil Size: 13 Litres

Boil Time: 60

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: sucrose

Priming Amount: 71.5 g

Creation Date: 4/30/2019 2:12 PM

Notes: 1. Heat 8 litres of water to 75C in induction pot. Turn off heat and add BIAB bag, with the seam on the inside.

2. Pour in HALF the pale malt and flaked barley while stirring - get rid of lumps. Add remaining half and stir for 5 mins.

3. Check temp is 65-70: preferably 65-67C - adjust if necessary with cold water or add heat.

4. Wrap a thick towel round the pot and leave alone for one hour. Check temp is between 65-70c and preferably 65c- after half an hour. Stir. Add heat or cold water if not.

5. After 60 mins is up, lift out grain bag and put into colander above the induction stock pot, leaving the bag to drain for a minute or 2. Squeeze bag.

6. Use another 7 litres of bottled water and pour it over the grain bag. Leave 10 mins, stir, and strain the liquid to the induction stock pot. Should have about 13 litres, which will reduce when boiled for an hour.

Take pre-boil gravity following sparge and measure how much wort collected.

7. Dispose of grains, add all wort to pan and bring to boil. Boil for 40 mins then add 15g MAGNUM hops.

8. Boil for a further 10 mins then add 10g CITRA and 20g CASCADE hops.

9. Boil for a further 5 mins then add 10g CITRA and 20g CASCADE hops for final 5 mins of boil.

10. FLAMEOUT AT 60 MINS. When wort has cooled to 80C; add 20g CASCADE and 10g CITRA.

11. Pour wort into sterilised FV to cool (NO CHILL). Cover with lid. Once it has sufficiently cooled, add to a second sterilised FV via sterilised sieve to catch hops, and top up the level to 10 litres if necessary. Pitch 1/2 packet yeast at around 18 - 20C. Leave to ferment for 2 weeks at 18-19c in brew fridge.

Author:

DamWam

Boil Size: 12 Litres

Boil Time: 30

Boil Gravity: 14

Efficiency: 69

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 24 ° C

Priming Method: dextrose

Priming Amount: 68.9 g

Creation Date: 1/14/2019 11:11 AM

Notes: 03/12/2020
Zacieralem w ok. 3.5 l wody kranowki. Wyslodzilem ok. 2.5 l wody. Otrzymałem 4.5 l brzeczki o 9.3 P. Kolor mleka.
Otrzymalem prawie 11 l brzeczki o 15.1 P. Na powietrzylem blenderem i zadałem 6 łyżeczek drożdży. Temperatura 22C.

04/12/2020
9:00 drożdże się namnozyly i są na dnie. Brak bulkania.
18:00 brak bulkania, drożdży na dnie nie widać Otworzyłem pokrywę i zobaczyłem, że utworzyły piękną czapę piany. Czyli gdzieś jest nieszczelność i gaz nie wychodzi przez rurkę. Ten fermentor ma niewielki ubytek na rancie, więc pewnie uchodzi tamtędy.

Od soboty dogrzewałem piwo przy kaloryferze. Max. temp. jaką osiągnęło to 26 C.

8/12/2020
Wieczorem zmierzyłem ekstrakt. Wyszło 1.012, czyli 3.1 @ 21 st. C. Myślę, że w przypdaku już piwa nie można robić takich korekt temp. jak w przypadku brzeczki

10/12/2020
8:00 Dodałem 79 g Citry i 40 g Mosaica na zimno.
20:00 dodałem jeszcze 14 g mosaica.

11/12/2020
6:00 wystawiłem na balkon na CC. Temp 0-3 st. C

13/12/2020
23:00 zabutelkowalem 9.66 l piwa. Nagazowanie na 2.2.

Author:

robotsinmyhead

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 83

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: 10/29/2018 11:24 AM

Notes: Based on a recipe of similar design - Tired Hands Milkshake IPA

Strike 7.75G @ 163F
No Sparge unless needed for volume.

Preboil 7G @ 1.050OG
Postboil 5.7G @ 1.065OG

Subbed Melanoidin for Honey Malt (no honey malt on hand) 1:1

Blueberry added as juice, 3qts reduced over stovetop. Equivalent weight of raw fruit was extrapolated from sugar content. Juice is added directly to the fermentor with the chilled wort prior to yeast pitch. It was left in the Fermentables so that its sugar content is calculated in OG/FG numbers. Due to this, Mash pH calculation is off in the header description.

Mash pH is 5.41 with salts, acid, and grains.

3g CaCl
3g Gypsum
0.5 g Epsom Salts
30ml 10% Phosphoric Acid

https://www.reddit.com/r/Homebrewing/comments/4wbz2g/th_milkshake_inspired_beer_sort_of/

http://threegodsbrewing.com/2016/05/02/musings-on-ne-style-ipas/

http://www.themadfermentationist.com/2015/06/hop-juice-north-east-ipa-recipe.html

Author:

essekkadaradam

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 65

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: 11/6/2017 6:43 AM

Notes:

Author:

Russ Giles

Boil Size: 9.5 Litres

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 72

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 26 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/16/2016 11:24 AM

Notes:

Author:

GUY235

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 69 ° F

Priming Method: dextrose

Priming Amount: 1 cup

Creation Date: 4/23/2016 3:37 PM

Notes: Whirlpool replaced by hop tea at bottling

Author:

Tollie Mitchell

Boil Size: 2 Gallons

Boil Time: 45

Boil Gravity: 1.006

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: 1/22/2016 7:43 PM

Notes: John Palmer suggests these first four specialty grain proportions as rough approximations for a stout in his book "Learn to Brew". Figured I'd give it a try.
For a full-bodied, sweeter beer, I have selected a yeast strain with moderate attenuation. [And it's cheap :)]
I usually go a bit low on the hops in my dark beers.
Late addition for 3/4 of the extract.

Author:

Big Bones Brewing

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/3/2016 2:55 AM

Notes: Mash at 1 quart per lb of grain. Heat water to 160 before adding grain.
ferment for 10 days then move to secondary till all signs of fermentation are gone (about 2 weeks).

Author:

Julien Huxley

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 1.2

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: 11/16/2015 9:51 PM

Notes:

Author:

jason.rosenberger@gmail.com

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.026

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/4/2015 5:55 PM

Notes: Initial Mash is 2 gallons of DI water with full grain bill in BIAB bag. 0.1 tsp of CaCl, 0.1 tsp of MgSO4, 3mL of 88% lactic acid. Cal mash pH is 5.35.
Mash for 60 minutes then add additional 12 mL of lactic acid-- approx. mash pH will lower to 4.25. Tie bag, move kettle to hot box set at 100F. Allow to cool to 110F, then add 0.5 pounds of crushed pils malt to mash, cover with plastic wrap, and allow to sit at 100 F for 24 hours.
After sour mash complete, add remaining 5.9 gallons of DI water and remove bag, boil for 90 minutes, finish as normal.

Author:

edonald774

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 9.1

Efficiency: 77

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/14/2015 7:06 AM

Notes:

Author:

Derrminator

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.031

Efficiency: 66

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/23/2015 11:57 PM

Notes:

Author:

longhornbarrett

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/15/2013 8:53 PM

Notes:

Author:

Sped

Boil Size: 6 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: corn sugar

Priming Amount: 4 oz

Creation Date: 5/9/2012 1:25 AM

Notes:

Author:

Itkin

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/12/2015 12:53 PM

Notes:

Author:

WoodsmanBrewing

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 71

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/25/2015 4:20 PM

Notes: Mash all Grains at 152 Degrees for 60 minutes.

Sparge grain and collect 4 Gallons of Wort.

At start of Boil add all Sugar(s) and first Hop addition.

At 10 minutes add second Hop addition along with Irish Moss and Yeast Nutrient.

At Flameout add last Hop addition and place in Ice Bath to cool to 70 degrees.

Aerate and pitch yeast. Ferment one week at FC 65 degrees,(Fermenting Wort at 70 degrees?) and then raise temp to 71 degrees to finish fermentation (2 weeks).

Bottle Condition for 3-4 weeks at ambient temp.

Actual OG: 1.077
Actual FG: 1.007

Placed in FC set @ 70 degrees. Wort Temp @ 71 degrees. 11:30am 9-7-15

Will drop FC temp to 65 degrees when activity starts.

This beer finished MUCH lower than I thought it would and finished at 9%+

Author:

Theseeker4

Boil Size: 7.1 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/10/2015 1:12 AM

Notes:

Author:

MRA

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.042

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: 1/19/2015 4:55 AM

Notes:

Author:

Aussie.Dave

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.054

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: 4/21/2021 4:19 AM

Notes: Racking wort onto mango pure then pitching yeast to see if that works for good fruit flavour or not.
--> It didn't work too well so added more after initial fermentation completed.

Note: Jalapeno amount will depend on spiciness, add some to boil, but keep some in reserve for fermenter if needed. For this batch I didn't need to add any into fermenter.