Homebrew Beer Recipes | Page 273 | Browse 310,000+ at Brewer's Friend

Author:

liquid bread brewery

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: N/A

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: 7/19/2012 12:16 AM

Notes: Ferment in split batches. 5 gallons in 70-75 range with lacto culture. 5 gallons at alt temp - 58. Then blend....or mixed ferment at 70 would produce less sourness.

Author:

MHerb

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/16/2015 6:52 PM

Notes: Based on Three Floyd's Gumball head recipe from: http://www.brew365.com/beer_three_floyds_gumballhead.php
Dialed in grains, hops and yeast to get 5.6% and 35 IBU

Author:

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 60

Mash Thickness: 2

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: 2/9/2016 2:48 PM

Notes:

Author:

deepdisco

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 68

Mash Thickness: 1.25

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: 6/16/2020 2:30 AM

Notes:

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.113

Efficiency: 72

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: 4/13/2015 4:33 PM

Notes: Make half of honey into a bochet prior to adding

Add honey at intervals, don't just add it to wort at fermenting

143 strike, 20 minutes -- 9.5 quarts
212 strike, 70 minutes -- 6.5 quarts

212 sparge, 20 minutes -- 3.8 *gallons*

Author:

vegas2k

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 1.5

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: 4/28/2020 1:43 AM

Notes: The watermelon will add about 1.018 extra gravity. It was added after 5 days of fermentation.

Author:

P-Bo

Boil Size: 4 Litres

Boil Time: 60

Boil Gravity: 1.152

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/5/2018 1:38 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/29/2016 1:34 AM

Notes:

Author:

gorefisted@gmail.com

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 73

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/18/2015 8:12 PM

Notes: 11/17/18: Originally created this recipe like five years ago and we never got around to it. Well, we sucked at IPAs for a while but we have slightly more confidence with them now.

This has been adapted for compatibility with our crazy amount of grains from Valley Malt's Community Supported Brewing program, hence the inclusion of local 2-row, honey malt and Warthog Wheat.

It's also not intended to be a modern NE style IPA. In fact, the hope is that we can make this one a bit more "old-school" with a modern flavor. We'll be using Whirlfloc and a clean yeast to try to achieve this goal. *crosses fingers*

Update: About 10% lower efficiency than we wanted, but okay. Ended up collection 4.75-4.8 gallons. Slightly different IBU due to messing around with hops to get things back on track, but not a huge deal. Threw a bunch of Super Pride in at whirlpool temp to make up some of those lost IBUs. Everything else seems to have gone well. Added one Whirlfloc tab and 4 tsp of yeast nutrient at 15 min.

Author:

Swelter

Boil Size: 2 Litres

Boil Time: N/A

Boil Gravity: 1.088

Efficiency: N/A

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/16/2015 2:33 AM

Notes: Mixed 4.5 liters of warm water with LME and ginger, added zest of 1 lemon and pitched yeast and fermented in the kitchen. bottled with a teaspoon of sugar in each 730 ml.

Author:

MeemoNZ

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 60

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/24/2018 10:26 AM

Notes: Inspired by a Ruby Mild by Rud Gate brewery in York, UK this is a sort of clone.

In photo, original is in left glass, clone in middle.

Great taste, needed more time to age and slightly more ruby colour

Author:

tymoss

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/3/2013 1:59 AM

Notes: Rinds in primary, spices added at flame out. Rack over fruit for secondary.

Author:

cha99jab

Boil Size: 45 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/19/2013 2:54 PM

Notes: Brewed Sunday 18th January 2015.
Recipe based on Kelsey McNairs Session IPA with a slightly tweaked grain bill and different hops.
http://www.homebrewtalk.com/f14/stone-ballast-point-kelsey-mcnair-collaboration-201080/
https://www.homebrewersassociation.org/forum/index.php?topic=11610.0

Mashed in with 20L water at strike temp of 78oC. Mash temp of 69oC (target 70oC). Mash pH looks about right from pH strips (perhaps a little more towards 5.2 than 5.5).
Top up with 3L of water at end of the mash to recover 15L of wort
Batch sparge with 2 x 15L water to recover a total volume of 45L for the boil.

Calcium Sulphate (as gypsum): 4g to malt grist and 5g to the boil
Calcium Chloride added to the strike water as 33% solution (not as dihydrate) so scaling / correction factor = 110.98 g/mol (anhydrous) / 147.014 g/mol (dihydrate) * 3 = 2.26. 3.5 x 2.26 = 7.91 mL.
Lactic Acid (88%) added to strike water (5.6 mL) and to sparge water (3.3 mL).

Rehydrated 2 packets US-05 in 2 x 110 mL cooled boiled water at 37oC.
1. Sprinkle yeast onto surface of water in a glass bottle, cover with foil and let stand for 15 mins.
2. Stir yeast with sanitised spoon and let stand for 5 mins.
3. Stir again to form a cream and let stand for 5 mins.
4. Bring down to wort temperature by adding small increments of cooled boiled water.
5. Pitch into beer within 30 mins.

Beer 1 (no clarity ferm / carrier fermentor) 21L at 1.047 (after dilution) yeast pitched at 23oC
Beer 2 yeast (+ clarity ferm / no carrier) pitched at 18oC
Beers fermented in our cellar storage at 15-15.5oC.

Collected 2 samples to run an FFT at ambient in our kitchen (21-25oC).

24/01/15 - FFT results. Beer 1 = 1.014. Beer 2 = 1.013. Did a diacetyl test on each sample and definitely diacetyl after heating the samples and then cooling (repeated 5 days later and much less diacetyl).

25/01/15 (Sun, Day 8) Moved into the boiler room at 21oC for "d-rest" before dry hopping.

28/01/15 (Wed, Day 11) - Dry hops added 34g of each varietal in each beer (so 102g DH in ~20L beer [~5 g/L]). Decided against adding Columbus as planned as the hops just did not smell as good as the others (perhaps a little oxidised as the other packets were all opened fresh for the brewday but the columbus was opened a few brewdays ago). Samples taken for gravity readings. Beer 1 = 1.014. Beer 2 = 1.013. Ran a diacetyl test and a small amount detected.

02/02/15 (Mon, Day 16) - Taken to the attic to crash chill (5 days on DH). Attic temp (1oC).

05/02/15 (Thurs, Day 19) - Kegged both beers in corny kegs that had been CO2 purged by transferring a full keg of Starsan from one keg to another under pressure.

Hydro samples tasted fantastic. Very clear and great hop aroma and low / moderate bitterness. Beer was at 3oC after crash chilling so took a while to warm up.

Kegs hooked up to CO2 and purged again before adding 2 bar (30 psi) pressure.

FG = 1.013 for both beers, so 4.5% ABV.

Author:

Nkauffman

Boil Size: 6.3 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 73

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: 3/8/2021 2:23 PM

Notes: This hazy double IPA was formulated to showcase the tropical and juicy aromas from BSG Hops’ Zamba™ blend and the minty and green-apple aroma notes from German Polaris hops. The grist is typical for the style, with a little boost from sucrose to increase wort gravity without adding non-fermentables or additional malt flavor. The hopping schedule and yeast strain are intended to set the stage for aroma retention and biotransformation while keeping hop bitterness in check.

Recipe creator Ashton Lewis says, “The name is also a bit odd and was inspired by the recent Great Conjunction and the use of North Star Pils ™ malt and Polaris (a.k.a. the North Star) hops.”

Ingredients:
MALTS & ADJUNCTS
6.5 lb. (2.95 kg) Rahr North Star Pils ™ Malt
3.25 lb. (1.47 kg) Rahr Red Wheat Malt
1.5 lb. (680 g) flaked oats
6 oz. (170 g) Weyermann® Acidulated Malt
1 lb. (454 g) sucrose @ 60 min
HOPS
0.5 oz. (14 g) Polaris, 20% a.a. @ 60 min (10 AAU)
0.5 oz. (14 g) Zamba™, 10% a.a. @ 60 min (5 AAU)
1 oz. (28 g) Polaris, 20% a.a., whirlpool/steep at 158˚F (70˚C) (20 AAU)
1 oz. (28 g) Zamba™, 10% a.a., whirlpool/steep at 158˚F (70˚C) (10 AAU)
1.5 oz. (42 g) Polaris, 20% a.a., dry hop at day 2 (30 AAU)
1.5 oz. (42 g) Zamba™, 10% a.a., dry hop at day 2 (15 AAU)
1.5 oz. (42 g) Polaris, 20% a.a., dry hop at day 4 (30 AAU)
1.5 oz. (42 g) Zamba™, 10% a.a., dry hop at day 4 (15 AAU)
YEAST
Fermentis SafAle K-97, Omega OYL-044 Kolsch II, or Lallemand LalBrew Köln yeast.
ADDITIONAL ITEMS
1 cup (190 g) corn sugar (if priming in bottles)
Specifications:
Original Gravity: 1.064 (15.7°P)

Final Gravity: 1.012 (3.1°P)

ABV: 7%

IBU: 35

Directions:
This recipe uses reverse osmosis (RO) water. Add 2 tsp. calcium chloride, ½ tsp. calcium sulfate (gypsum), and ¼ tsp. sodium chloride (non-iodized) to the mash water before mashing-in. Note that acidulated malt is included in the grist bill; mash pH following mashing-in should be about 5.4.

Mash the malts at 154°F (68°C) for 60 minutes. Start recirculating wort. Sparge slowly and collect 6.5 gallons (24.5 L) of wort. Heat to boiling and boil the wort 70 minutes, adding hops at the times indicated in the recipe. Adjust original gravity post-boil with RO water as required.

Chill the wort to 158°F (70°C), add third kettle hop addition, let steep for 10 minutes, and continue cooling wort to approximately 68˚F (20˚C). Pitch yeast, and ferment between 60 ˚F and 68˚F (15.5–20˚C) until complete.

Dry hops should be added on day 2 and day 4 of fermentation. If using hop bags for dry hopping, remove bags on day 7; if not, rack to secondary fermenter or keg equipped with spunding valve. Complete fermentation and any hop creep following dry hopping should be finished by about day 21.

Prime and bottle condition, or serve from keg if naturally conditioned during aging.

PARTIAL-MASH VERSION
4.4 lb. (2 kg) Briess Light Pilsen Dried Malt Extract
3.25 lb. (1.47 kg) Rahr Red Wheat Malt
1.5 lb. (680 g) flaked oats
1.25 lb. (567 g) sucrose @ 60 min
Perform a mini-mash with the wheat malt and flaked oats at 154°F (68°C) for 45 minutes. The steep method is suggested using a grain bag and 1.5 gallons (5.7 liters) steep water. Remove the grain bag from the steep after 45 minutes, gently pour hot water over the steep bag to improve yield, add dried malt extract, and adjust kettle volume to 6.5 gallons (25 liters). Bring to a boil and follow the remaining recipe as above.

Author:

bigjlw75

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 69 ° F

Priming Method: Light DME

Priming Amount: 1.25 Cups

Creation Date: 1/26/2012 2:09 AM

Notes: V. 2.0

Author:

ALEXJAZZ008008

Boil Size: 16.03 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: 72.1 g

Creation Date: 8/21/2012 1:21 PM

Notes:

Author:

kblankenship11

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Corn Sugar

Priming Amount: 1/2 Cup

Creation Date: 9/5/2012 7:56 PM

Notes: Spread the pumpkin on a cookie sheet and bake for 20-30 minutes at 350 degrees F before adding to the mash. Rice hulls are helpful to prevent stuck sparges.

Make a "tea" and add the pumpkin spice to the secondary. If you dump it in dry it will collect on top and wont have the same affect. I've done the same during bottling with similar results, but I like the extra settling time of the secondary.

Author:

Rowdy Brewer

Boil Size: 6.8 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 83

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/19/2016 6:01 PM

Notes:

Author:

SeanKTM300

Boil Size: 80.1 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 82

Mash Thickness: 2.9

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: 11/4/2016 1:00 PM

Notes:

Author:

kittykitt

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/29/2013 8:22 PM

Notes: Normally go with citra at 5 mins, but subbing simcoe for version on 11.17.13