Homebrew Beer Recipes | Page 104 | Browse 315,000+ at Brewer's Friend

Author:

Boil Size: 7.5 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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/31/2015 2:54 PM

Notes:

Author:

sembo

Boil Size: 14 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/16/2019 6:28 PM

Notes: Pitch at 48, aerate with pure oxygen. Ferment at 50. Add dry hops after 4 days of fermentation. After 7 days total, slowly raise temp to 60 for a 3 day diacetyl rest. Slowly lower temp to 34. Once at terminal gravity (about 14 days total) keg beer. Lager at 34 for about one month before serving.

Author:

Boozy Mcboozerson

Boil Size: 9 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 78

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: 12/8/2019 8:26 PM

Notes: Recipe sheet and recipe advice courtesy of Big Monk on the AHA forums. Also took some info from the Rochefort 8 recipe from Belgian Candi Syrup;s website.

https://www.homebrewersassociation.org/forum/index.php?topic=33089.0

Simple Infusion Mash- 149
Sparge- 170

Adjust color to SRM 21 with Sinnamar malt coloring.

Author:

carolnsteve

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/1/2015 8:34 PM

Notes:

Author:

prospero

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: sucrose

Priming Amount: 4.5 oz

Creation Date: 2/8/2021 8:22 PM

Notes: Thick decotion used to maintain saccharification temperature. Dough in at 126° F (52° C) for 15 minutes. Mash at 150° F (66° C) for 75 minutes. Mash out at 168° F (76° C) for 10 minutes.
Primary Fermentation for 28 days at 48-54° F (9-12° C).
Secondary Fermentation for 60 days at 30° F (-1° C).
Force carbonated to 2.4 vol.

Author:

cjmck

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: 1.31

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: 6/14/2017 10:20 PM

Notes:

Author:

Bakke Brygg

Boil Size: 58 Litres

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: Sukkerlake

Priming Amount: 6,5 g sukker/L

Creation Date: 6/20/2014 8:33 AM

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 40 l meskevann og 26,6 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

I dette ølet kan et mer avansert meskeskjema være verdt å prøve:
55 grader i 15 min (proteinsteg)
63 grader i 45 min (beta-amylasesteg)
72 grader i 15 min (alfa-amylasesteg)
77 grader i 5 min (utmesk)

ELLER:
Mesking på 66 grader i 75 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 9 grader før pitching av gjær.

Gjæring på 10 grader til 2/3 av FG er nådd (typisk etter 10-14 dager). Øk deretter gradvis (ca. 1 grad pr. dag) til 17 grader. Hold på 18 grader i 2-3 dager. Senk deretter til 10 grader eller lavere før tapping (totalt 20-28 dager).

Gjæralternativer: WLP820, WLP838, WLP850, Saflager 34/70, Saflager S-189

Author:

mjern92

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.022

Efficiency: 60

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: 1/13/2017 7:01 PM

Notes:

Author:

jdc

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/21/2016 5:09 PM

Notes:

Author:

jimdubc

Boil Size: 3.25 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/17/2014 3:18 AM

Notes:

Author:

Ozarks Mountain Brewery

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.065

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/27/2016 12:32 AM

Notes:

Author:

Wolf Pack Brewing

Boil Size: 25 Litres

Boil Time: 15

Boil Gravity: 1.064

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/28/2019 4:12 AM

Notes: https://www.panheadcustomales.com/beers/rat-rod
Hops used in this beer as reported in this article - https://toastmag.co.nz/beer/panhead-speeds
amarillo, mosaic, ekuanot and simcoe hops

There’s a monster American hopping regime inside this unfiltered diamond, throwing the juicy orange and fruit salad characters forward without too much bitterness or malty sophistication.

https://www.whitelabs.com/yeast-bank/wlp066-london-fog-ale-yeast

Panhead Rat Rod Partial Extract Recipe
https://www.brewersfriend.com/homebrew/recipe/view/888006/panhead-rat-rod-hazy-ipa

Based on:
1 x WW APA LME can
3.4kgs of DME (6.5% ABV)
2 x White Labs London Fog Ale Yeast - https://www.whitelabs.com/yeast-bank/wlp066-london-fog-ale-yeast
4 Hops are in it according to this article - https://toastmag.co.nz/beer/panhead-speeds - amarillo, mosaic, ekuanot and simcoe hops

This is the tasting notes that Panhead refer to - https://www.panheadcustomales.com/beers/rat-rod
There’s a monster American hopping regime inside this unfiltered diamond, throwing the juicy orange and fruit salad characters forward without too much bitterness or malty sophistication.

I have had a crack at the water chemistry based on a Hazy IPA Target profile that I found.
1 gram Calcium Chloride

No Whirlfoc as you want it hazy
But adding in the normal yeast nutrient

It is not supposed to be very bitter, so no boiled hops as the bitterness will come from the APA can – 30 IBU
So steeping for 15 minutes at 75C for all hops.
Just need to play around with quantities of each.
I have just started the recipe on 15 grams of each hop type = 25.38 IBU

So total IBU = 55.38

Dry Hop after 5 days with 35 grams of each hop

Process would be:
Prepare your water volume (25L) as normal with Campden Tablet and bring to strike temperature
Add the Water treatment additions and yeast nutrient with the Flaked Oats and Mash for 30 minutes
Get Whirlpool going
Add LME can and top up with 1.5L of hot water to fully extract all the contents of the can.
Add DME
add hops and steep for 15 minutes
Chill to 20C
Transfer to Fermentor
Pitch yeast

Author:

Choozo

Boil Size: 69 Litres

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 72

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 12/11/2016 1:28 PM

Notes: Ferment at 19C for 2-3 days, then allow to slowly rise to 23C by the end of fermentation.

Add the 8-days dry hop when SG is at 1.020-1.022.

Alternate yeast1: WLP066 London Fog Ale, 3 packs/25L or big starter.
Alternate yeast2: WLP007 Dry English Ale, 3 packs/25L or big starter.

Author:

Water'n'Wine Truro

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

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: 3/1/2022 6:13 PM

Notes:

Author:

GroundUp

Boil Size: 9.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: N/A

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: 2/4/2013 4:48 AM

Notes: Purposeful underpitching + high temp ferm to stress WLP644 inducing big tropical esters

Start the 1st (7 day) dry hop when gravity reaches 50% OG - bind yeast into suspension + improve haze stability

Author:

riceprice22@gmail.com

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/13/2015 2:17 AM

Notes:

Author:

Oakhaven Brewing

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.067

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/22/2014 3:45 AM

Notes: Excellent winter beer. It's been such a hit, I have brewed it three years in a row, now. I tweak it a little each year, based on the type of Goldings I can find. The original recipe was for East Kent and whole. I had to use pellets this year, but this beer is not about the hops.

Toast the flaked Rye and Rolled Oats under broiler until golden brown.

Add orange zest, cracked cardamom pods and 1 cup of Cocoa powder at 5 min.

Additional 1/2 cup of Cocoa powder added to secondary.

2015

Brew Day: 10/23
OG: 1.071
FG: 1.0198
6.8% ABV

Bottled 11/15 after one week in secondary. 1 cup of cocoa powder added to the secondary.

2016

Brew day: 10/23
OG: 1.074
FG: 1.017
ABV: 7.48%

Moved to secondary: 11/3

Bottled 11/13

2018

Brew day: 09/29
OG: 1.083

Moved to secondary: 10/7
Gravity: 1.026

Bottled 10/20
Final gravity 1.026
7.48% ABV

2020

Brew day: 10/10
OG: 1.080

Went with a 90 minute boil, this time. Added orange, chocolate, and cardamom at 85 minutes.

Author:

Shawn louth

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.111

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/5/2015 12:11 AM

Notes: First self-made recipe

Author:

Barking Kettle SJ

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/28/2019 3:25 PM

Notes:

Author:

jt drowns

Boil Size: 4 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: 12/22/2011 2:48 PM

Notes: