Homebrew Beer Recipes | Page 736 | Browse 310,000+ at Brewer's Friend

Author:

Michael Q

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.113

Efficiency: 60

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: 8/27/2015 12:51 AM

Notes:

Author:

British Ale Dude

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.079

Efficiency: 30

Mash Thickness: 1.73

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: dextrose

Priming Amount: 3.3 oz

Creation Date: 1/28/2020 2:44 AM

Notes: mainly getting rid of my gambrius malt. It is okay but there are similar or better options cheaper.

Got the real British ale recipe book and torrified wheat and sugar all over the place. Giving this a run on this recipe before I do it on my bombardier clone.

Don't know why BF calculating ABV so high. I ended up adding 2lb of sugar instead of 1lb to hit 1.055 post boil gravity

Author:

ddddddd

Boil Size: 17.5 Litres

Boil Time: 30

Boil Gravity: 1.052

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: sucrose

Priming Amount: 35

Creation Date: 6/30/2019 9:10 AM

Notes: NEIPA recipe based on two key hops, based on the recipe by David Heath (David Heath homebrew)

Author:

Meatwad

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/4/2018 11:42 AM

Notes:

Author:

Cali Duck

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.33

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: 9/16/2017 4:48 PM

Notes: Amped up 2-row from 10# to 11# for my setup.

Original:
For 5 gallons (19 L)
10 lb (4.5 kg) | Briess Two-row Brewers Malt (1.8°L)
2.83 lb (1.3 kg) | Briess Pale Malt (3.5°L)
8.0 oz (227 g) | Briess Caramel (40°L)
1.2 oz (34 g) | Centennial pellets, 9.1% a.a. (45 min)
1.2 oz (34 g) | Centennial pellets, 9.1% a.a. (30 min)
3.5 oz (99 g) | Centennial pellets, 9.1% a.a. (dry hop)
White Labs WLP001 California Ale Yeast or WLP California Ale V Yeast
SPECIFICATIONS
Original Gravity: 1.063
Final Gravity: 1.012
ABV: 6.7%
IBU: 55
SRM: 10
Boil Time: 75 minutes
Efficiency: 65%
Pre-boil Volume: 6.6 gallons
DIRECTIONS
Use 4.5 gallons (17 L) carbon filtered water, adjust with 4 grams gypsum.
Step mash: 45 minutes at 150°F (66°C), ramp to 170°F (77°C) over 15 minutes (or ramp by infusing 2.5 gallons boiling water), rest 10 minutes at 170°F (77°C).

Vorlauf until clear.

Collect 6.6 gallons (25 L), sparging with 175°F (79°C) water. Boil vigorously for approximately 75 minutes, hopping as in ingredients section.

Whirlpool and allow to settle for 15 minutes. Chill wort to 64°F (18°C). Aerate wort and pitch yeast.

Ferment warm (ale temperature). Dry hop one week into fermentation.

Allow two hearted clone to stay warm with hops for a week.

Rack beer, crash cool, and cold age for a week.

Rack beer, prime with sugar and bottle.

Author:

Kev

Boil Size: 4.75 Gallons

Boil Time: N/A

Boil Gravity: 1.164

Efficiency: N/A

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: 7/31/2016 1:22 AM

Notes: 1 lb Gesho twigs/stems for bugs/yeast. At 1 month, add 1/2 lb Gesho leaves for flavor.

Author:

Ozarks Mountain Brewery

Boil Size: 14.5 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 57 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/2/2016 10:12 PM

Notes: this is one of those beers that took a while to age, and at first I could taste the special b and didn't like it but after aging and gelatin its great

Author:

Stangabogan

Boil Size: 57 Litres

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 55

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/13/2015 12:31 PM

Notes: Dårlig mesking på første brygg, kun 55% effektivitet

Author:

jds0102

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.131

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: 3/23/2015 7:12 PM

Notes:

Author:

wolfie7873

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 65

Mash Thickness: 1.5

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: 2/18/2015 3:53 AM

Notes: Rack from HTL at 160 and strike. Mash for 75 minutes. Target Mash temp is 150 for high attenuation. With three days left in secondary, add dry hop addition.

Repeat Dry Hop for an additional three days.

Cold crash after 3 days before kegging.

Author:

HopKitty

Boil Size: 4 Gallons

Boil Time: 15

Boil Gravity: 1.048

Efficiency: 79

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/2/2014 9:11 PM

Notes: Inspired by the hop schedule of Societe Brewing's Pupil IPA, minus the Centennial.

11/02
OG 1.064

11/11
1.010

11/9
dry hop
.75 Citra
.75 Nelson

11/15
kegged - yield 2 gallons

11/17
first taste, wow, carb at 80%
amazing aroma. best beer to date.
back at 15 PSI one more day.

11/19 - a bit bitey, slight over carb, purge all C02 drop down to 4 PSI

11/20 - beer perfectly carbed, will share at

Author:

brewdaddy

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: CO2

Priming Amount: 30psi

Creation Date: 4/16/2013 9:58 PM

Notes: Local recipe from LHBS. This recipe uses less common Australian variety of hops with primarily US grain.
Aroma: Mild, fruity/grape-like hop aroma
Flavor: Moderately bitter and hoppy. All Southern Hemisphere hops give a unique character based around fruit and the grape-and-grapevine signature Nelson Sauvin flavor. The C-10 adds a slight sweetness.
Mouth-feel: Medium-light body with mooderate Co2 Levels.5
5/9/2013. Fully carbonated in keg. First taste. Ibu higher than target for sure. Color is dead on. Left dry hop in extra 4 days -oops- that explains bitterness. Fell short on final volume by about 2-3 gallons. Must have converted sparge wrong when i adjusted up batch size. Not a bad problem. Stronger malt flavor, like a baby imperial. Ha!
Also failed to take fg. Will estimate using the field sobriety method. Enjoy!

****5/19/14***BREWED USING CONAN / HEADY TOPPER YEAST**WILL POST RESULTS WHEN READY

Author:

ODGlenchez

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: N/A

Primary Temp: N/A

Priming Method: Dextrose

Priming Amount: 3.5 oz

Creation Date: 3/3/2013 5:32 AM

Notes: Huge hop nose that initially completely blankets the beer and covers up the ginger completely. After two weeks the hops are dissipating, leaving a deliciously caramel beer with strong honey flavor and hints of ginger.

Author:

kahunna

Boil Size: 7 Gallons

Boil Time: 60

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: 6/8/2012 9:34 PM

Notes:

Author:

Patrick Davin

Boil Size: 6.29004 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 62

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: 9/25/2011 10:35 PM

Notes: Starter with Fr Saison, Brett added after primary ferment eats the majority of SGs. Age in secondary for 3-6 months.
This is my most advanced and ambitious brew yet. I'm very excited to see how it turns out, and waiting 3+ months will be the hardest part.

Author:

J A

Boil Size: 7.75 Gallons

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 78

Mash Thickness: 0.75

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: 4/19/2017 2:25 AM

Notes: Intended to use only Aromatic and small amount of wheat. Didn't have Aromatic so subbed small amount of Munich, Biscuit and CaraVienne. Turned out malty and clean, but malt just slightly on the sweet side.

Brewed for South Austin Area Zymurgists Wort Waltz #4.
Won 1st for the coveted Golden Paddle. :)

Author:

Craft Solutions

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/15/2017 1:16 PM

Notes: 1.25 L starter w/125 gm DME
Pitch 750 ml in this beer. (156 BN cells)
Save 500 ml for future use (100 BN cells)

Author:

Ricardo Pinto

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/21/2017 4:02 PM

Notes:

Author:

Spesme

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/20/2014 1:16 PM

Notes: 11L for strike water accounting for 2.2L of grain absorption. (Rule-0.6G for 6 lbs of grain). Assuming 8.8L after.

After grains were placed in strike water, it was 158F - way too high. Added cold water from tap to get it down to 151.3 @ 52 minutes. Then, 151.0 @ 40, 150.8 @ 30, 149.0 @ 20, 147.9 @ 10, 146.3 @ 5. Mashed out for 10 minutes @ 168. Dunk sparge for 10 minutes @ 170.

Estimated 6.2L for dunk sparge, but actually got 8L. This made 16.8 (4.4G) in pre-boil Wort. SG was 1.034 @ 126F which equates to 1.044 actual SG. Apparently this is 86.83% pre-boil efficiency. Really high if it is true. On second thought, maybe my grain absorption was much higher. If I correct my pre-boil wort to 4.0 gallons, I get 78.22% - pretty much spot on with post-boil efficiency.

Assuming typical boil off rate is 14% it makes more sense. 14% of 4 gallons is 0.56 gallons, which roughly comes to 3.5 gallons in the fermenter.

Post-boil OG was 1.050! Pitched yeast @ 22C @ 9pm and will begin adding ice bottles at 7am in the morning. Reading in the ice bath is 20C, so will assume +2 for the fermenter, plus the traditional 3C for 1.050 OG and for the increased temps from ferm.

With 3.5G (maybe 3.4) of post-boil wort @ 1.050 OG, I have a brewhouse efficiency of 77.78% (or 75.56%). Why is it less than pre-boil efficiency?

First bottle on 07/28. Lots of head, although it dissipates after some sips. First impression is that it is very carbonated and sweet. Aroma has huge banana notes which will hopefully die down with age. This is probably because of the high and variable ferm temps. Does this mainly affect the aroma and not the flavour? I should also check my carbing process next time...

Side-by-side: 08/03 (Granville Island Hefe)

App: Mine is a straw gold colour, GI has a distinct orange hue. Both have same level of haziness and mine shows greater signs of carbonation.

Smell: Mine smells predominately like rotten bananas with a little bubblegum. I can chalk this up to the higher and variable ferm temps. GI is much more pleasent - citrus and banana, also with bubblegum.

Taste: Mine tastes better than it smells. Sweet and carbonated. Light banana notes. Gi is also very sweet but less carbonated. Much more of a bubblegum taste. Both are quite different but good in their own ways.

MF: Both have light body with medium high levels of carbonation. However, GI is a little bit heavier on the tounge.

Overall: I have to side with GI, mainly because of the aroma, given everything else equal.