Homebrew Beer Recipes | Page 995 | Browse 310,000+ at Brewer's Friend

Author:

deepchills

Boil Size: 6.6 Gallons

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 72.5

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/24/2017 2:08 PM

Notes: An experiment to use a Hefe yeast to add banana character to a stout.
Using a lot of wheat to assist the yeast, as well as under pitching and fermenting at the higher end of the range, at room temp(70f).

3/5/2017 1.022 (Great banana flavor!)
3/10 1.021 - Moved to cold crash

Author:

Lapua_Grendel

Boil Size: 7.39 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 10.2 psi

Creation Date: 2/23/2023 4:22 PM

Notes: At flameout add lime zest using zester and placing in a hop spider, 3-6 key limes. Ferment at 68 - 75°F for up to two weeks as Philly Sour can take up to 14 days to convert all the sugars. Upon completion of fermentation check pH, it should be around 3.9. In the secondary add lime zest/peel soaked in vodka to taste; 6-8 key lime zest/peels to 2oz vodka (Whipped Vodka would give more vanilla flavor); shake every other day (strain before adding) Duplicate with two fresh Mexican vanilla beans; scrape inside and soak. Crash the beer to 35°F (2°C) Then bottle or keg and carbonate to approximately 2.4 volumes of CO2.

Author:

RustyBarrelHomebrewing

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 59

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: 2/1/2022 5:19 PM

Notes: =
2/11/22 kegged. Fg 9.5 brix with 1.06 wort correction looks like 1.014 for 7.86%abv not bad.
=============================
2/7/2022
brew day was a pain in the ass. tried using biab bag but mash was still stuck on and off, pump on and off, temps all over the place. removed the bag but still stuck. i think the oats.

then the pump was again stuck on knockout, could not get it to work at all. had to siphon the wort out the top and strain with hand strainer smh.

but we got an OG of 1074 for 5.5 gallons - this recipe minus the oats shouldve been 1076 so this counts as pretty close to spot on. so updating the efficiency now from 65 to 58. to reflect this so next time wont have to do this wonky math.

original projected abv was 8.5 but we deliberately over estimated. updated recipe projected abv of 7.8 we were shooting for 8.0

==============================
2/1/2022
bout to rebrew this for tre bday. adjusting volumes and efficiency for most up to date stats. gonna use hothead for time constraint.

could consider pulling some voss off the wheat beer and use that? its not performing so vigorously on the wheat though

==============================
12/3/2021
did not take down FG. the beer tasted amazing but turned brown after about a week. mustve oxidized during kegging or carbonating (shook keg) but it really tasted great, a lot of tropical fruity flavor and smell. not sure what hops are in this blend. detected a small amount of galaxy in it.

==============================
10/5/2021
Brew day. Updating to 68% efficiency for 1080 OG. Not sure volume tho

==============================
10/4/2021
removing DME. this will be the first brew on the grainfather so im hoping to not get abysmal efficiency - predicting/bumping efficiency up from 52 to 63 for 7.8%abv.

also starting from primo (RO?) water and building to "light colored and hoppy" BF profile.
==============================
9/30/21
BRANCHING OFF ZAMBA HAZY FOR SITIVA HAZY

pretty much going to brew it the exact same grain bill and hop profile, may leave out the warrior, and using rva 132 instead of kveik.

TODO : need to fill in AA on sitiva

==============================
6/17/21
1.015 measured FG on 6/17/21 for 7.75%abv

==============================
6/10/2021
Brew day. Ended up with too much wort, again. Forgot to cook oats but I did double crush. Still only got 50% eff wtf. Adding 2 lb dme to try to save it. Adjusting the attenuation to convince myself kviek will go down to 1012 and 8%. Bad brew day

==============================
5/14/2021
Initial recipe creation,
grain bill : copying DRIP 3. boosting a little bit. changing eff to 60 i think we should be able to do that especially with cooked oatmeal. pay more attention to volumes. try not to end up with too much wort!

hops : will feature zamba. single hop. composing schedule based on blueberry yum yum. even split between 5 min, flameout, high krausen and standard dry hop (maybe keg)

yeast : prob would be better with london, but will consider kviek

water : thinking i will use tap. acid malt for pH. we have observed better results in west coast with water adjustments, maybe we try here too?

==============================
2/3/2021. Did not make it into feb. Its about 40 days since it was kegged, less than that since canned. The canned beer stoll looks nice and smells and tastes better than some commercial stuff but it's too bitter and lost a lot of spunk. For this next time I think we need to nail down the gravity, nail down the ph. Ditch the warrior and do like a full lb total hops and do like 1/3 hop bill in whirlpool. Try to limit oxidation in transfers but I dont think that is the main problem here. Consider doing some water adjustments. I wonder how the west coast ipa water profile would do for this.
==============================
12212020 updating recipe here to reflect what i did. please reference previous versions of this recipe for the original/correct recipe. realized i didnt have any real citra during brew day so i overloaded on mosaic and used a little citra noble. then in dry hop i did something off script as well cant remember what but i think i mightve done 4 oz citra and 2 oz mosaic?

efficiency was bad, target 1072 actual 1065. bad ph reading. not sure what happened but maybe some issue with water. need to examine water profile from tap and/or build a custom profile from scratch.
==============================
12162020 recipe was drastically changed. Bad ph (4.97. wtf?) on brew day and wrong hops. Anyway also used London 3 new pack with 1 day starter expected 1017 FG instead of reused hothead 1010 FG changing that now.
==============================
11/23/2020
planning for brew 3. last one was indeed way off, not sure why, see theories below. this time bumping up 2row and wheat to get to 8%. thinking about switching from kviek and use regular london just because of my chamber and compatibility with other stuff going on. also thinking about possibly modifying water profile. thinking about brewing 10 gals eek. possibly bumping up the hops?
===============================
10/2/2020
kegged this a couple days ago. really hot with hop burn. and kind of a rubber smell and taste. i wonder if i pushed this kveik too far. also i have not been cleaning it from trub and it could possibly have gelatin protein gunk it in? not sure. prob need to start again with a fresh pitch. anyway the first pint was pretty bad tasting and the second i drank last night was also but a little better. maybe hop burn will subside. its only about 10 or 11 days out from brew day. some ipas taste better after a couple weeks. maybe itll improve.
===============================
9/9/2020
bumped up 2 row from 7.5 to 9.5, boosted up oats. not sure how efficiency will be but im assuming 65% without the oats factored in. with oats added im assuming it drops to 55. could be wrong. maybe the gravity is the problem.

added 4 more oz hops.

TODO : should figure out water...
this has sample profile but has bicarbonate instead of alkalinity :
https://www.clawhammersupply.com/blogs/moonshine-still-blog/juicy-neipa-new-england-ipa-recipe

maybe think about searching brewersfriend for one

===============================
6/28/2020
brewed tue 6/23
dry hopped fri 6/26
cold crash sun 6/28
keg & carb mon 6/29
can tue 6/30

im not finding any research on kveik needing cleanup / diacetyl rest time after terminal gravity?? some places are saying you can rack it 36-72 hours after pitch

===============================

this one is a combination of the hop profile of all the rage
* https://www.brewersfriend.com/homebrew/recipe/view/520206/all-the-rage-conan-alt-mini-mash-30min-

and the grain bill from please come to boston
* https://www.brewersfriend.com/homebrew/recipe/view/978461/please-come-to-boston-neipa

but also using hothead kveik yeast for this thing. this is the first beer with henrico water profile input and pH estimates observed, as such will be adding some acidulated malt to hopefully bring the mash pH down

Author:

Sean Dawson

Boil Size: 18.3 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 55

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/20/2021 10:56 PM

Notes:

Author:

Old Standby Brewing

Boil Size: 13 Gallons

Boil Time: 70

Boil Gravity: 1.062

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 10/8/2020 10:18 PM

Notes: 2-3 packs (depending on the package date) Imperial yeast in 2000mL starter @ 1.037

Start primary at 65°F and slow rise to finish at 69°F. Hold for D-Rest and check gravity. If you pitched enough healthy yeast, this beer will finish between 1.012-1.014.

Heavy doses of dry hops can be added all at once or in 2 different additions. 65°F is a good temp to hold during dry hopping. The Citra used in this version, are LUPOMAX from Yakima Valley Hops, which is why the AA% is higher than usual. If you sub out for regular Citra, adjust accordingly for the lower AA%. Also, if you can't get Galaxy, Mosaic is a good alternative.

After 2-4 days of dry hopping, begin crashing the temp over the course of 4-5 days, down to 35° and hold for cold conditioning. I usually do 2-3 yeast/hop dumps over the course of the crash. Gelatin can be used for fining if you like.

This beer has taken gold medals and blue ribbons at many comps in both the American IPA and Double IPA categories. It regularly scores between 40-45 out of 50.

I have very soft, clean water in Salem, Oregon so I run it through a charcoal filter to remove chlorine and then add the small amounts of CaSO4 and CaCl2 in the mash to harden the water & lower the pH, which allows the hops to shine in the finished beer. Adjust accordingly for your water profile.

Any questions/comments? email ryan@oldstandbybrewing.com

Author:

Boil Size: 61.1 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 92

Mash Thickness: 3.14

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/11/2020 4:25 PM

Notes: For proper Stout pouring is necessary Stout Nitro Tap and beer gas (80% N+ 20% CO2).

https://www.instagram.com/p/B992puipLYb/?igshid=1dv83l6qn0ofp&fbclid=IwAR2PVENWsGCVVt3a7YWsz4V33BmxtPPkRi97tV4KcS4F_z8PLTDRBzvFyMY

Author:

The Sauntering Dog

Boil Size: 42 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 17 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 8/25/2018 3:19 AM

Notes:

Author:

devanjwanek

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/16/2017 1:22 AM

Notes:

Author:

Dustydust

Boil Size: 8 Gallons

Boil Time: 135

Boil Gravity: 1.083

Efficiency: 72

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: keg

Priming Amount: N/A

Creation Date: 6/3/2017 10:03 PM

Notes: Pulled form Michael Tonsmeire's book "American Sour Beers". Excellent book, must buy.

Book instructs to ferment on yeast slurry from a flemish red. I will be adding this wort to a yeast cake of Roselare 3763 from a Flanders brown that just finished primary.

Variation - Add medium toasted american oak soaked in red wine after primary. Add more oak as needed @ 6 months. Boil oak for 10 min to reduce tannins. I subbed Chinook for Galena since it is a 90 min addition. Still hit 28 ibu.

American Sour Beers - https://www.amazon.com/American-Sour-Beers-Michael-Tonsmeire/dp/1938469119/ref=sr_1_1?ie=UTF8&qid=1496528111&sr=8-1&keywords=american+sour+beers

Author:

JiffyPop

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 64

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/23/2017 8:44 PM

Notes: I used Quaker Quick Oats for the mash.
It is VERY important that you mash-in in the order the grains are listed starting from rolled oats then ending with carastan. Dough balls are very prone when mashing this recipe.

Placed in a 20L Hungarian Oak Barrel for entirety of secondary.

This beer is very big and has a strong licorice and rum flavour. I highly recommend letting this age for at least 6 months in a used rum barrel.

This beer won 3rd place at Cowtown YeastWranglers Homebrewing competition

Author:

beermonger

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/16/2014 2:08 AM

Notes:

Author:

Tannery Run Brew Works

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 45

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: 10/28/2016 11:15 PM

Notes:

Author:

Cain Piper

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/18/2016 8:13 AM

Notes:

Author:

Boil Size: 1270 Litres

Boil Time: 120

Boil Gravity: 19.2

Efficiency: 75

Mash Thickness: 30

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/31/2016 6:34 PM

Notes: po wybiciu mamy 1300l brzeczki 19blg ktora dolewamy do 1000l wody zmrożonej w tabku.
Mozna dolać na raty tak aby zadać drozdze wczesniej. a resztę po starcie i jednoczesnym chłodzeniu.
Po rozcienczeniu ibu wyjdzie jakies 22-23ibu

Author:

Miller Time 73

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 83

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: 1/30/2016 2:55 PM

Notes:

Author:

Lee Ritter

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 71 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/12/2015 11:32 PM

Notes:

Author:

haeffnkr

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 81

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 49 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/19/2015 7:39 PM

Notes:

Author:

Fireman85p

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.092

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: 3/21/2015 11:04 PM

Notes:

Author:

Boil Size: 2200 Litres

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/28/2015 10:35 AM

Notes:

Author:

The Brew Mentor

Boil Size: 15 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 78

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/9/2014 11:43 AM

Notes: