All-grain Homebrew Beer Recipes | Page 266 | Browse 225,000+ at Brewer's Friend

Author:

RustyBarrelHomebrewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 66

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: 9/21/2017 3:51 AM

Notes: did not finish my recipe before getting to the brewstore so its a little improvised but i think it will work.

one worry is that the original recipe was only 1073 OG. when i beefed up the malt bill i did not add any additional bittering hops so it will be pretty low IBU and Bu/GU but we'll see...

strawberry is strawberry puree. or maybe frozen and thawed fruit. add the fruit after high krausen. add dry hops after that, approx 4 days before keggings.

based off
https://www.brewersfriend.com/homebrew/recipe/view/437443/milkshake-style-ipa-clone

some people say add green apples to boil to get the pectin which makes the body and haze - no apple flavor in the end. guy said he added 5 apples. for this version i will omit though. https://www.beeradvocate.com/community/threads/milkshake-ipa-help.497852/

some say to add wheat flour too but im not so worried about the appearance, it should be hazy enough with the oats wheat and manchester yeast...

heres another recipe reference supposedly closer to the tired hands version :
https://www.brewersfriend.com/homebrew/recipe/view/392896/ipa-tired-hands-milkshake

thinking about breaking off a couple gallons before the strawberry addition and adding toasted coconut :
https://www.homebrewtalk.com/forum/threads/coconut-ipa.445732/
1.5 lb coconut toast at 190 for 15 min constantly turning. Some add to mash or boil or keg but I think I'll just secondary

update 01242018 : some homebrew stores have kits now, check out the grain bill for those (more or less the same, they dont use any puree necessarily : http://www.greatfermentations.com/downloads/instructions/beerkits/ShakeitGoodMIPAAG.pdf

Author:

ludi64

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

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: 1/26/2015 11:20 AM

Notes: Step by Step
Mash in at 152 °F (67 °C). Hold at 152 °F (67 °C) for 60 minutes. If possible heat mash to 168 °F (76 °C) and hold for 10 minutes for mash out. Sparge with 168 °F (76 °C) water and collect 7.5 gallons (28 L) of wort or collect runoff until Plato drops to 2.0 (1.008 SG) and add water to the 7.5-gallon (28-L) mark. Boil for 60 minutes, adding hops as indicated. Cool to 65–68 °F (18–20 °C) and pitch yeast. Ferment at 65–68 °F (18–20 °C) for 1 week. Transfer to secondary fermenter for 2 weeks. Crash cool at 36 °F (2.2 °C) for 1 to 2 weeks then keg or bottle. Carbonate to 2.3 to 2.5 volumes.

http://byo.com/hops/item/2942-jolly-roger-double-mocha-porter

Author:

Ben Olive

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 80

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: 2/20/2012 5:19 PM

Notes:

Author:

Brew Lab

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

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: 9/15/2016 8:43 PM

Notes:

Author:

HerrPazmann

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 65

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/16/2015 8:49 PM

Notes:

Author:

Stellenbosch

Boil Size: 46 Litres

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 80

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/24/2016 11:05 AM

Notes: Robust Flanders Red Ale
Hops aged for 1 year at room temperature, second addition wild hops (from Poland)
Got 42L of d = 1.076, right to the point
Corn pregelatinized but not extensively
Mash: 63 20', heating up to 73 20', 40 min at 73, 5 min to the end of this rest Carafa was added, within 10 min it reached 78C

Started fermenting at 14C (yeast cake from previous beer), went up to 19C.

Mash very thick to leave some starches even at the cost of efficiency

after 10 days d = 1.011. Split into two - one secondary and second with bugs. 02.05.2016
secondary: 3-4 months, 20-23C. After 42 days (14.06.2016) add oak cubes 1x1x1cm, middle-toasted, 50g.

Author:

Paul Welsh

Boil Size: 30.3 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 2.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/27/2018 2:27 AM

Notes: Dry Hopped half with 3 oz CTZ (Charlie would use CTZ and Mosaic next time)

Dry Hopped Jay's half with 2oz citra, 2oz mosaic.

Fermented at 65 ambient (Fruitiness from 05 was well received)

Jay's half won the Homebrew Club IPA II comp out of 15 (I think) IPA's.

Took first place IPA at iBrew Challenge 2018, Singapore out of a field of 13.

Author:

Boil Size: 25.7 Litres

Boil Time: 60

Boil Gravity: 10.5

Efficiency: 80

Mash Thickness: 3.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: Cane sugar

Priming Amount: 125g

Creation Date: 2/24/2015 7:13 AM

Notes:

Author:

Brew Lab

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

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: 2/4/2015 1:03 AM

Notes:

Author:

Beamers Creek Brewery

Boil Size: 70 Litres

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 80

Mash Thickness: 2.5

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: 11/15/2015 1:21 PM

Notes:

Author:

KatyTX_Brewer

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 71

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/1/2016 6:57 PM

Notes:

Author:

Morse

Boil Size: 29 Litres

Boil Time: 65

Boil Gravity: 1.051

Efficiency: 80

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/16/2017 6:22 PM

Notes:

Author:

wingin' it

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/26/2015 7:49 PM

Notes: Did a side by side comparison and it is almost dead on. Only difference is T7 is a little more orange. Flavor is almost indistiguishable.

Author:

Trekker23

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: Force carb

Priming Amount: N/A

Creation Date: 9/14/2015 5:19 PM

Notes:

Author:

Nullni

Boil Size: 70 Litres

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 3

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: 1/9/2015 9:21 PM

Notes:

Author:

Bakke Brygg

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 74

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: Sukkerlake

Priming Amount: 6,5 g sukker/L

Creation Date: 11/14/2014 12:34 PM

Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 15,3 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

Mesking på 65 grader i 75 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Sukker tilsettes de siste 15 min. av kok.

Kjøl ned til 17 grader før pitching av gjær.

Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager). Tørrhumle etter 5 dager.

Gjæralternativer: WLP007, WLP008, WLP051, WLP090, Safale US-05, Danstar Nottingham

Author:

Bakke Brygg

Boil Size: 23.5 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/11/2014 3:28 PM

Notes:

Author:

liquid bread brewery

Boil Size: 16 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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/26/2012 11:09 PM

Notes:
Strike with 9 gallons at 160 to hit 145. Raise through Herms to 155 after 45 minutes. Verify Mash PH is 5.2. Adjust if necessary with lactic acid. Sparge with 11 gallons at 165-170

Safeale 04 (wyeast 007) fermented out three generations in. Yeast has a good clean ale flavor. Made a 2 liter starter two days before brew day 1-21-12.

Pitch yeast at 65. Add 1vl for 2min of pure 02 prior to pitching. Ferment at 65. Raise to 70 degrees after a few days to clear diactyle.

Add a Brett C culture in secondary after building it up via starter. Adds a nice leathery/citrus/pineapple complex flavor. Dry's the beer out substantially and really adds a huge amount of complexity. Drying the beer out helps substantially in the finish.

Author:

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 79

Mash Thickness: 1.1

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: 11/19/2016 12:54 AM

Notes: This is a Brooklyn Black Stout clone with the water volume doubled. Makes an excellent porter. Next time I will cut black barley to 8 ounces.