Homebrew Beer Recipes | Page 238 | Browse 310,000+ at Brewer's Friend

Author:

FLIPADELPHIA

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2017 3:37 AM

Notes:

Author:

possum

Boil Size: 8 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: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/14/2013 12:03 AM

Notes: og 1.1, fg 1.02.
52 ibu. 16 srm

or use wyeast 1968.
whirlpool hops 5 minutes before cooling at 0 minutes.
use dark brown sugar
package and age for 8 weeks

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 65

Mash Thickness: 1.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/29/2018 2:57 PM

Notes: 1.046 -> 1.011
19 IBU
5 SRM
4.7% ABV
WLP002 / WY1968.. or WLP001 maybe for less english? Or just ferment with WLP002 but cooler.

7g calc chl with RO water - target 100 ppm calcium

Author:

Popenator

Boil Size: 19 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: sucrose

Priming Amount: 86.3 g

Creation Date: 2/28/2017 3:11 AM

Notes:

Author:

illbill1008

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 19.3

Efficiency: 65

Mash Thickness: 1.6

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/27/2016 12:25 AM

Notes:

Author:

jrlemay

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/10/2014 6:57 PM

Notes: Soak cacao nibs in vodka for at least 48hrs prior. Rack onto them after primary for 2 weeks

Author:

Rothrock Brewing Company

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 12/22/2015 9:57 PM

Notes: Winner of the Quad State Beer Festival Competition 2016 (Belgian - Saisson - Wheat category)

Dough-in Grains to achieve 122* protein rest

Decoction #1
Remove 10 qts of mash (mostly grain with little mash water) and heat in second kettle. Stop heat and hold decoction for 10 minutes at 151* for starch conversion. After 10 minutes, bring to boil and constantly stir for 5 minutes. Add back boiled decoction to mash tun until mash temp reaches 148*

Decoction #2
Remove 7 qts of mash (mostly grain with little mash water) and heat in second kettle. Bring to boil and constantly stir for 5 minutes. Add back boiled decoction to mash tun until mash temp reaches 156*

Note: If any decoction remains from the boil, add it back throughout the 40 min rest to maintain mash tun temperature or when the boiled decoction cools to 156*

Fermentation Note: Pitch 100 billion cells of WLP 300 onto chilled wort for initial fermentation (DO NOT MAKE A STARTER - UNDER-PITCHING IS KEY!) Ferment at 60* for 72 hrs.

After 72 hrs, raise temperature to 68* until airlock activity becomes minimal.

After airlock activity becomes minimal, reduce temperature to 60* for the remaining primary fermentation. No secondary fermentation is required, Rack to keg or bottle condition.

Author:

NateLuebbe

Boil Size: 14 Gallons

Boil Time: 75

Boil Gravity: 1.067

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: 5/21/2012 8:34 PM

Notes: @ 5 minutes, add 1/2 heaping teaspoon of each;

- nutmeg
- cloves
- allspice
- ginger
- cinnamon

At bottling, 4oz of real vanilla extract, and 1.25 teaspoons of pumpkin pie spice.

Author:

gozer

Boil Size: 26 Litres

Boil Time: 30

Boil Gravity: 12

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/14/2018 3:29 PM

Notes: pros use an amylase enzyme to further break down the sugars, per this article:
http://www.thebeerscholar.com/beer-scholar-cicerone-blog/2018/3/28/brut-ipa-from-san-francisco-is-it-the-next-big-thing-how-to-make-it

But a local brewery used champagne yeast to get the super dry finish and it was quite delicious. And did it as a pils/galaxy SMaSH.

I could see treating it as a BSG by adding some sugar, maybe 10% or so, try to hit 0P with champagne yeast, and dry hop the shit out of it.

Start with standard S-04, then pitch some dry champagne yeast after a week.

* Fermentis has a new yeast out: HA-18 which is a combination of high gravity ale yeast and glucoamylase. I'll use that first if I can find it.

BJCP 2021 guidelines have included Brut IPA:
https://www.bjcp.org/style/2021/21/21B/specialty-ipa-brut-ipa/

Author:

LlewellynBrewHaus

Boil Size: 5 Gallons

Boil Time: 90

Boil Gravity: 1.123

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 64 ° F

Priming Method: sugar

Priming Amount: N/A

Creation Date: 12/18/2015 5:36 PM

Notes:

Author:

4Gs Brewing

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 68

Mash Thickness: 1.25

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: 4/18/2015 1:02 PM

Notes: For version 3--Add 4 bags raspberries (pureed) to primary after the end of fermentation for 4 days. Remove. Crash then add 4 bags (pureed) to primary post crash for 3 days. Rack to secondary w/ clarifier. Let sit for 2 days before kegging.

For version #2--Add 2.25# of raspberries toward the end of primary--remove after 4 days (some of the berries seemed still intact, so I put the second addition into the food processor while frozen and coursely processed them). Then add #2.25 for 4 days before racking to secondary. Also added 1# rolled oats to mash to try and add body. Don't want to add dextrin. Pretty sure Rubeaus uses dextrin malt, but it gives me gas.

Spring 19 version: Puree Rasp. Cold Crash after 10 days. Once crashed, add all Raspberries to primary in the cooler. Steep for 4 days,

For version #1 I added 12oz each of raspberries, blueberries, and blackberries at the end of primary, then added 2.25# of raspberries after primary for 3 days.

Author:

hdfatboy98

Boil Size: 6.5 Gallons

Boil Time: 70

Boil Gravity: 1.057

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: 1/23/2018 11:45 PM

Notes: 1/25: 6pm: Started yeast starter. 1.5L with 5.4 oz light DME
Added 2 packs of Safale S-04 yeast
SG 1.08
1/26: 8am: blew out bung and foam everywhere.
Cleaned up, put bung back and clamped down.
2/7: transfered to secondary SG: 1.026 ABV: 7.09%

Author:

Morse

Boil Size: 8 Litres

Boil Time: 15

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/5/2018 12:00 PM

Notes:

Author:

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 60

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 11 ° C

Priming Method: sucrose

Priming Amount: 122.2 g

Creation Date: 6/18/2015 11:57 AM

Notes: Ferment at 12°C for 14 days or 90% fermentation.
Transfer to secondary and rest at 18°C for 4 days.
Lager at 2°C for 10 days.
Prime to 2.25 CO2 Carbonation Level Volume.

Author:

MSimons

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.106

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: 12/31/2015 4:48 PM

Notes:

Author:

farmerphil

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 70

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: 11/18/2015 2:08 AM

Notes:

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/28/2016 11:20 PM

Notes: Wyeast 1056 (American ale)

Step by Step:

Bring 2.5 gal. water to boil. Remove from heat and add dry malt, honey. Return to boil. Total boil is 60 min. Add 0.25 oz. Cascade and boil for 30 min. Add 0.25 oz. Cascade and boil for 15 min. more. Add Whirlfloc and boil for 10 min. more. Turn off heat, add 0.5 oz. Cascade hops, and steep for 2 min. Strain. Pour some water in the fermenter, the pour wort into fermenter and top up with cold water. When cooled below 70° F pitch yeast.

Ferment 7 to 10 days in primary at 70° F or below until gravity is about 1.010
*******×**
My results :
Og:1.045
Fg: 1.008
Ferment temp 70 degrees for 7 days.
Kegged
Lagered for:2 weeks (not necessary) it's my preference.
Carbonates at 17psi for 7 days

Author:

Garrett

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: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/28/2014 5:53 PM

Notes: K2... exactly what your thinking. fresh white peak head on top of a golden towering glass. K2 is the highest point of the Karakoram Range. So whether its a game of GNAR or back country or just cruising the Blues, wipe the POW from your brow, kick back with 5.5 gallons and your buds.

Enjoy the re-hydration process. You've never had a day so good!

Author:

bricio

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.036

Efficiency: 68

Mash Thickness: 3

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: 3/15/2019 3:21 PM

Notes:

Author:

hines57

Boil Size: 12.5 Gallons

Boil Time: 75

Boil Gravity: 1.06

Efficiency: 76

Mash Thickness: 1.38

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/2/2016 12:17 AM

Notes: May use Belgian Yeast for primary if Barrel is Brett Seasoned. No need to add massive amount of Aged Hops. Noble Hops are fine. ABV will be higher because of Flour and Maltodextrin additions. Age in Barrel x 1 year minimum.