Homebrew Beer Recipes | Page 1003 | Browse 310,000+ at Brewer's Friend

Author:

maconmatt

Boil Size: 6.23 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 12/2/2013 3:10 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:

Byron15.1%

Boil Size: 17 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 68

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/25/2018 1:31 PM

Notes:

Author:

fredcai6

Boil Size: 6.8 Litres

Boil Time: 60

Boil Gravity: 10.1

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/29/2018 12:17 AM

Notes: Cook taro/malanga then blend to smoothie with water. Execute cereal mash prior to adding full grist.

Author:

Jean-Philippe Barrette

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/10/2017 5:11 PM

Notes:

Author:

LJ Wylie

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.07

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: 9/15/2017 6:10 PM

Notes:

Author:

J A

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 77

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: 1/25/2017 12:29 AM

Notes:

Author:

Julien Huxley

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 1.2

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: 11/16/2015 9:51 PM

Notes:

Author:

longhornbarrett

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.041

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: 12/15/2013 8:53 PM

Notes:

Author:

Tim Fuller

Boil Size: 18 Litres

Boil Time: 20

Boil Gravity: 1.055

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/12/2015 7:15 AM

Notes:

Author:

GUY235

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 69 ° F

Priming Method: dextrose

Priming Amount: 1 cup

Creation Date: 4/23/2016 3:37 PM

Notes: Whirlpool replaced by hop tea at bottling

Author:

Cali Duck

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Dextrose

Priming Amount: 1.6oz

Creation Date: 2/10/2015 9:22 PM

Notes: Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine/chloramine (as required).
Water treated with brewing salts to: Ca=110, Mg=18, Na=16, Cl=50, S04=279
(Basically Randy Mosher's ideal Pale Ale numbers with slightly less Sulphate).
1.5 qt/lb mash thickness. Single infusion mash at 150F for 90 mins. Mashout to 168F.
60-90 min fly sparge with ~6 pH water. Collect 14.9 gallons in the boil kettle.
Boil for 90 minutes. Lid on at flameout, start chilling immediately.
Cool wort to 66F and aerate well. Ferment at 66-68F until complete.
Add dry hops once fermentation is nearing completion (ie: below 1.015). Dry hop for 7-10 days total.
Rack to brite tank (secondary), crash chill to near freezing (if possible), add 1 tsp of unflavoured gelatin dissolved in a cup of hot distilled water per 5 gallons of beer, and let clear for 2-3 days.
Package as you would normally. I keg and carbonate on the low side (around 2 to 2.2 volumes of C02) to minimize carbonic bite and let the hop/malt flavour come through.

If you prefer to use liquid yeast, either of these is an excellent choice as they are the same clean fermenting Chico strain as US-05:

Wyeast 1056 American Ale (Buy at: Amazon, MoreBeer, HighGravity, AiH, OBK)
White Labs WLP-001 California Ale (Buy at: Amazon, MoreBeer, HighGravity, AiH, OBK)

Author:

SwishBrewing

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 62

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/27/2017 3:01 PM

Notes: https://www.maltosefalcons.com/tech/guide-saisons-and-saison-yeasts
http://www.homebrewersassociation.org/attachments/0000/2499/MJzym08_Saisons.pdf
https://byo.com/mead/item/1341-saison

Chill to 24c - get temp stable at 26c - Pitch.
Ferment at 26c rising to 30c - with sanitized foil over the top, loosely.

Need 22.7 in keg night before
Take out 6.7 before Mash

October --- Saaz 10

Post boil og 1035
SG - 1010
SG - 27oct - 1000

8dec
12litre - 63c
8litres sparge

OG 1030

05/10
Double mash day
FIRST MASH
Grain weight - 5.5kg
Strike water (3.5l to kg) - 19.25litres
Strike temp - 67c
Mash temp - 60c(strike higher)
Mash pH - 5.68, added 4ml lactic

SECOND MASH
Grain weight - 5.5kg
Strike water (3.5l to kg) - 19.25litres
Strike temp - 70c
Mash temp - 60cish
Mash pH - 5.68, added 8ml lactic - 5.34

BOTH MASHS
Preboil - 1.056 - 5.38 added 2ml lactic

POST BOIL
SG 1.060
Volume - 30L

Post dilution
18litre
1034

09/11 SG 1.002

pewboil 25l - 1.032

pozst 1.036
23 litres

19 litres in fv
No lemon. Peel

Author:

Germainium

Boil Size: 3.5 Gallons

Boil Time: 70

Boil Gravity: 1.047

Efficiency: 66

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: CO2

Priming Amount: N/A

Creation Date: 6/6/2017 3:55 AM

Notes: From distilled water:
CaCl2 (Calcium Chloride) - 7 grams (1.6 tsp)
CaSO4 (Gypsum) - .5 grams - (.1 tsp)
Epsom Salt - 4 grams (.9 tsp)

Fermentation Notes:
Will start at 68F for first 3 days then will dry hop round 1 and let rise to 70-71F for remainder of fermentation dry hopping rd 2 on day 7 and sampling / checking gravity. Will likely use hop bags due to lots of hop trub. Will also cold crash this batch.

Fail #1 - I forgot to pull the yeast smackpack out of the fridge in advance, so at brew start I put upstairs (where it's generally 80) and let it inflate for 4-5 hours.

1. Used distilled water and added salts as described, mash went well and temps stayed right around 152 in the water, around 156 if I put the thermometer in the grain near the bottom. Stirred every 15 mins and checked temps until mash ended. Pulled bag and let drip before squeezing and moving into a pot. Let drain longer and poured that wort while I heated to boil.

2. Started boil and hopped as listed. Finished boil and cooled with an immersion chiller to 160. I targeted 170 but it cools fast so I went with 160 to Hop Stand using a hop bag for 30 mins.

3. I continued cooling to 80 which is about as low as it'll go and transferred via ball valve and tube into my fermenter. I pulled a sample and took a gravity reading which was right on 1.066.

Fail #2 - I forgot to insert the pickup tube in my ss brewtech mini so that sucked but didn't feel like risking oxidization by messing with it. I'll filter it on the way out...

4. I placed my fermenter in my chamber and cooled to about 67 then pitched my inflated smack pack that sat out for about 5 hours before pitching.

Fail #3 - I made another process error and didn't shake the fermenter to aerate. What can I say, it was 1:30am. I realized this the next morning and shook.

5. I left town overnight and came back, fermentation is going and blow off tube in sani water jug is bubbling away. Dry hop 1 will happen tomorrow night 3 days in.

6. Dry Hop 1 went will using a hop bag and stainless spoon to push bag through krausen layer to try and sink it. I raised the ferm temp to 70-71 for remaining ferm.

7. At 7 days I dropped Dry Hop 2 via sani'd bag, and took a sample gravity reading which read 1.014, which was about 5 points lower than brewer's friend had expected. At this point I dropped the temp to 41 to cold crash and left for 2 days.

8. After cleaning, sanitizing, and co2 purging the keg, I transferred from the SS mini using spigot + tubing and filtered through a sanitized muslin bag to catch any hop debris. I clogged the keg last time so was not going to do that again. I also put a screen on the dip tube in the keg to prevent clogging.

8. After a very easy transfer, as all hop trub clumped at bottom, I put pressurized and purged the keg again to seal the lid and set at 2.3 CO2 vols for set and forget method. I pulled a sample and did another reading, and as expected, it was 1.014 meaning it was complete.

Upon initial sample, it was pretty aromatic although not as much as I expected. It has very low bitterness and is very smooth. I'll be excited to try once fully carbonated to see if this came out as Juicy as expected. I really don't like dry hopping in bags, but since last time I lost so much beer/wort to hop trub and also had keg clogging issues, I decided to try it this time. One additional thing it may have helped with is reducing bitterness from the wort/beer not sitting on hop trub for so long. The last batch had a huge amount of trub that was transferred into the keg which I believe increased aroma, but impacted overall bitterness and taste.

Tasting Updates: Beer is smooth but has a bit of a yeasty / alcoholic taste. My belief is that this came from forgetting the yeast aeration step as well as only fermenting for a week before cold crashing. Other than that beer is decent and has notes of grapefruit, faint banana, light citrus. For the aeration issue, I bought an aeration pump kit.

Author:

Joshua Magnuson

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 6/17/2013 12:19 AM

Notes:

Author:

paulaucunas@hotmail.com

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.117

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: corn sugar

Priming Amount: 5

Creation Date: 4/23/2014 3:12 AM

Notes: all steeping grains in grain bag, add to 3 gal water. bring up to 180 and then remove grain bag. bring to boil.
add DME
add Horizon hops
add Kent Goldings hops at 30 min mark
add Irish Moss at 40 min mark
add Honey at 50 min mark
add Kent Goldings at 55 min mark

1 week primary fermenter
1 week secondary fermenter

bottle and store a minimum 4 weeks

Author:

jspirko

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.144

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/22/2017 12:40 AM

Notes: Based off of Stone's chocolaty, winter-spiced mocha stout...Xocoveza. This insanely delicious take on Mexican hot chocolate is crafted with cocoa, coffee, pasilla peppers, vanilla, cinnamon and nutmeg.

Author:

Vicarious Cynic

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/16/2014 7:42 PM

Notes: Initial impression while running the mash - smells too roasty for a CDA. Check that when finished. Maybe dial back the Carafa

Cascades smell great - definitely use Cascades again.

OG 1.064 - NAILED IT!

Fg 1.015

Author:

lev

Boil Size: 25 Litres

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: 3/27/2013 7:03 PM

Notes:

Author:

KeizerBrewr

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.013

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 60 ° F

Priming Method: dextrose

Priming Amount: 10.3 oz

Creation Date: 8/28/2021 10:36 AM

Notes: