Homebrew Beer Recipes | Page 276 | Browse 310,000+ at Brewer's Friend

Author:

enrique

Boil Size: 1.5 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 55

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: 3/26/2015 5:17 PM

Notes:

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:

Lil' Styles

Boil Size: 14.5 Gallons

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 76

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 2/18/2015 9:37 AM

Notes:

Author:

resettling

Boil Size: 3 Gallons

Boil Time: 10

Boil Gravity: 1.044

Efficiency: 65

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/10/2016 6:37 PM

Notes: After BIAB mash, top off volume to 3 gallons. Pasteurize wort (10 min 170) and cool to 110-118
Pitch lactobacillus (yogurt -- 2 Tbsp
Kettle sour with target pH 3.5 (Ended up 42 hrs)
Kettle in oven, temp around 100-120 during day but dropped to 80 overnight)
Quick boil to kill lacto and a little hop utilization. Cool to 70 while aerating (stirring aggressively) and pitch kolsch yeast.

Author:

British Ale Dude

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 65

Mash Thickness: 2.06

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 63 ° F

Priming Method: co2

Priming Amount: 6.66 psi

Creation Date: 5/23/2020 3:11 AM

Notes: Using Wells Bombardier mash schedule and yeast.

Hop schedule is Fullers.

Efficiency all whacked out on Brewersfriend..and yeast did not attenuate as much as I hoped. ABV worked out perfectly for schedule...right between Fullers ESB cask and bottle...5.7-5.8%.

I did the aroma/whirlpool hops in a hop sock and squeezed it. Out of the fermenter it looked and smelled amazing. No gelatin necessary...super duper clear.

Author:

thechad

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 0.83

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/17/2015 4:12 PM

Notes: Add bourbon soaked vanilla beans.

Author:

Tom Davis

Boil Size: 26.5 Litres

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 80

Mash Thickness: 3.64

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: 8/31/2015 11:31 AM

Notes:

Author:

RobbyG

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/29/2016 9:33 PM

Notes:

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:

BigSexyBrewer

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 52

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/20/2016 7:21 PM

Notes:

Author:

Homebrew Fanatics

Boil Size: 7.4 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/18/2017 9:54 PM

Notes: Blood Orange Juice:

Add 250ml into bottling bucket/keg
Bottle/keg as normal

Author:

HollaBomp

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° C

Priming Method: Dextrose

Priming Amount: 1 cup

Creation Date: 1/20/2015 8:26 PM

Notes: 1.0L Starter.

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.25

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: 5/1/2015 10:22 PM

Notes: Primary Fermentation 10 Days (Wyeast 1214)
Secondary Fermentation 6 Months (Wyeast 5335)
Rack then 10 days with lime juice & zest and dry hop.

10 Days conditioning in bottle

Author:

monkeyhaiku

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

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: 11/25/2015 3:19 AM

Notes:

Author:

Bryant

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: 1.25

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: 6/12/2017 3:00 AM

Notes: ALCOHOL BY VOLUME: 5.2%
HOP BITTERNESS (IBU): 19
COLOR: Golden Yellow
OG: 12.0 Plato
HOPS: Hallertau Perle, Hallertau Mittelfrueh
MALTS: Pilsner, Caramel

Mashing: Single decoction mash. Mash in at 122 deg F, increase temperature and rest at 144 deg F. Pull the decoction mash and boil decoction for 30 min. Transfer decoction mash back to main mash, targeting 162 deg F of combined mash after decoction mash gets pumped back. Rest at 162 deg F.
Boil: Boil for 90 min.
Hops: Hallertauer Tradition Hallertauer Mittelfrueh. Target BU: 19
Hop Additions: Add 75% of total amount at the start of the boil. Add 25% of total amount at the end of the boil.
Yeast: Bavarian Lager Yeast
Fermentation Profile: Ferment cold (45 – 52 deg F target). Mature at 32 – 34 deg F for 3 – 4 weeks

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:

jturkish

Boil Size: 3 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: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/3/2013 12:35 PM

Notes:

Author:

Gustavo Marsan

Boil Size: 24 Litres

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 43

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/23/2014 6:41 PM

Notes: Mash at 149-150

Primary Fermentation (# of Days & Temp): 2wks @ 64

-Primary was 13-14 days at 64* I raised the temp to 70* after day 5.

Secondary Fermentation (# of Days & Temp): 2wks @ 70

http://www.homebrewtalk.com/f69/dogfish-head-90-minute-clone-260675/

Pitch a ton of yeast. Make a 3QT starter

Author:

dorseymw

Boil Size: 4.2 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 1 cup

Creation Date: 7/7/2012 6:48 PM

Notes: Brew as normal. Primary fermenter for 2 weeks, dry-hop in secondary fermerter for 1 week.

Was a bit worried that I added too many hops and it would transform to an IPA, but that definitely did not happen.

Slight hop aroma, but is nice. Distinctive bitterness, though not overwhelming. Smooth, dry, with a nice creamy head. The color is a dark gold and cloudy, especially when chilled. Refreshing, especially on a hot day. Overall a delicious, easy to drink, summer beer. A nice American pale ale with bursts of hop flavor.

Author:

Brewer's Friend Blog

Boil Size: 6.5 Gallons

Boil Time: 20

Boil Gravity: 1.042

Efficiency: 55

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: 5/14/2021 4:22 PM

Notes: To highlight the robust strawberry jamminess of Sundew™ Ale (OYL-401), I built a recipe that would complement the Belgian and berry characteristics. Balancing the acidity and fruity berriness presents the key challenge to pairing Sundew with a fruited kettle sour

Using a basic malt bill of 50-50 wheat and 2-row, I chose to do a protein rest that helped to break down the beta-glucans and long protein chains adding to the body and making the lautering a little bit easier.

The finished product pushed fruit forward on the nose, with a nicely tart finish. The flavor profile highlighted a melding of strawberry puree and lemon zest to accentuate the aromatic berry yeast characteristic. A sure thirst quenching crowd-pleaser.

Recipe:
STATS:
Original Gravity:1.048
Final Gravity:1.015
Starting pH:5.6
Final pH: 3.18
ABV: 4.3
IBU:4.1
SRM:2.8

MALT (five gallon batch):
7 lbs 2-row
6 lbs White wheat

HOPS:
0.25 oz Tettnang (A.A. 4.3) dry hop after lactic acid production

FLAVORING ADDITIONS:
8 oz Vintners Harvest Strawberry Puree
2 lemon peels steeped in 0.5 liter of 212℉ of hot water

MASH:
Protein Rest: 122℉, 35 minutes
Saccharification: 148℉, 45 minutes
Mash Out: 168℉, 10 minutes

Boil for 20 minutes

SEQUENTIAL FERMENTATION:
Knock out at 95°F and allow the lacto to sour for 24 hours. The wort should be sufficiently sour (pH 3.2-3.4), at which point pitch Sundew and dry hop 0.25 oz Tettnang hops. After 1 week (or once fermentation is complete), add strawberry/lemon flavor and leave for an additional 48 hours for refermentation prior to kegging.

YEAST:
OYL-401 Sundew. The temperature range is relatively broad, from 64-78°F. We recommend a slight overpitch or a fresh starter for more berry notes. Sundew will shine at fermentation temperatures in the mid-70s.

LACTIC ACID BACTERIA:
OYL-605 Lacto. Blend of Lactobacillus plantarum and brevis. Sours across a broad temperature range.