Homebrew Beer Recipes | Page 1088 | Browse 315,000+ at Brewer's Friend

Author:

DBUK

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/21/2015 12:34 PM

Notes:

Author:

RustyBarrelHomebrewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 10/23/2021 12:01 PM

Notes: ==================================
11/17/2021
updating recipe FG was 1.010 for 7.2%. it does NOT taste that strong. still really thin bodied. still idaho 7 bitterness but not as bad as previous batch, it may be fading. it needs more flavors - more malt backbone (crystal malt andor carapils. if you want to keep it yellow. you could take it another direction see red ipa notes below). it also needs more hops, i subbed several ounces of cascade to dry hop for what was idaho 7 last time and we did get reduction of the piney bitterness but it still doesnt have enough hoppy presence to be delicious. its just thin watery slightly bitter slightly hoppy beer with no backbone. i may start throwing random hops into a dry hop bag in the keg to see what happens.

red ipa discussion.
although we are saying the potato is not really imparting any flavor, at the same time you could maybe get some earthiness from it, the idaho 7 definitely has some earthiness and pine....you could take this the earthy route and add some roasted grains to more of a red ipa like a rye. maybe add rye too and spicy earthy hops. NB rye ipa uses pallisade. simcoe, amarillo centennial, anything for old school ipa would work.)
==================================
10/23/2021
updating receipe for attempt 2. first batch was really dry and too bitter to drink. i was surprised that i didnt get much aroma or hop flavor from the idaho7 dry hop. I think i will stick with same grain bill and expect the dryness, but will significantly reduce the IBUs from 80 to minimum of 40 for the style. reducing warrior and 30 min idaho7 addition. Also substituting some of the idaho dry hop with cascade to give it a little more hop aroma and flavor. bumping up efficiency to 70% will be brewing it on G40.

i think last time i ran this on tap. should consider doing water adjustments andor building from RO....

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9/13/2021
reducing potatoes from 15 to 10lb just because its a lot of friggin potatoes. the pH from existing recipe was really too low, not sure how accurate, so I axed that and reset for henrico water, now way too high, so im adding 8tbsp phosphoric acid to bring it to 5.5. Not sure how accurate my henrico profile is at this point, about a year old. and at the moment I dont have a pH meter to check it.

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4/5/2021
Reworking the potato ipa idea. Originally had it as more of a neipa based off of conan. Here we change it to more of a traditional west coast ipa. i think the potato will dry it out and idaho 7 sounds like more of a west coast ipa hop.

for the potatoes :
will skin chop and boil 15 lbs then mash/whip them into mashed potatoes, then add to the (beer) mash. research tells me its 7.6 points per pound per gallon which i have input above. double checked this number - 5 lbs should give as many points as 1 pound of 2row)

idaho 7 write up : https://bsgcraftbrewing.com/idaho-7
brewing with potatoes : https://byo.com/article/brewing-with-potatoes-techniques/

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SNAPSHOT FROM BSG SEQUOIA 4/5/2021
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4/2/2021
updating recipe from actual measurements. low on gravity but i think i pulled too much wort and ended up with nearly 6 gallons. mash was strangely in the 5.3 range. ended up adding another 4 oz hops dry hop to the keg.
===================================
3/25/2021
night before brew night
....and im realizing i did not pick up distilled water...doh. looking for an alternate water profile that i can build off of my tap water - and that is assuming the water profile i have for henrico county (from ward labs test sept 2020) is correct! eek.

made a new water profile based on a green flash clone recipe from theelectricbrewery site which they say is basically taken from a randy mosher pale ale water profile. lets see if it works.

===================================
3/17/2021
starting to worry a little about my last IPA, coming from the can its tasting really one dimensional, not bitter enough, too thin, and maybe im paranoid but i detect a slight sour note - wondering if it could be from the acid malt, not being covered up because of the really fermentable grain bill.

for this one i will use phosphoric acid and some crystal malt. adjusting the water chemistry accordingly. considered bumping the warrior too but this brew should have more IBU anyway because sequoia is higher AA than amarillo. its already 90s
===================================
3/13/2021
snapshotting amarillo smash weaddababyitzaboy into this new one to try the sequoia hops. will run it exactly the same. one downside to the amarillo brew was that it couldve had more bitterness. and, i think im starting to understand where people say the west coast can be too one dimensional with only one hop.

could consider adding some light crystal for more malt flavor, or even some reddish crystal along with a more piney hop, more additions for more layered hop bitterness and flavors. maybe in the future but for this time probably just want to let the feature hop shine. its already a blend anyway.

anyway for this brew, the BSG sequoia hops will have slightly higher AA (11 instead of 8ish) and im boosing warrior addition from .73 to .80.

should double check on that salt amount...???

might run it with lutra since i have a bit of it on hand already.

i am also boosting the base malt to get it to 7% so that is taking away from my bitterness effort but it should still be in the 90s IBU. if it still comes out flat we can amp up the hops and bitterness next time.

===================================
1/28/21
brew day. measured 1.062 OG for efficiency of 70%. did double crush on the grain. everything else went smoothly. the water volume calculator was pretty spot on. not sure if i ended with 5.5 gallons or 5 tho.
===================================
1/14/2021
reformulating 10gal cane west recipe into 5 gallon weaddababyitzaboy west coast ipa featuring amarillo hops.
* scratching water profile - was going to switch to ward labs one but its difficult to arrive at the target water profile with that.
* starting with distilled water and building from there.
* swapped out centennial for amarrillo pretty much oz for oz
* adding acid malt for pH
===================================
11092020
just took FG 1005 at 90 deg which equates to 1007 at 70 so turned up attenuation to 86% to match that. ===================================
11/06/2020: brewed last night. everything went well. forgot to take pH and pre boil gravity. it looked like it was boiling slow so i turned it up last 15 minutes of boil, then after chilling i was under volume and OG at like 1.080! topped up to about 10 gallons it appeared still at or above 1065, added more water anyway since i will be having dry hop and trub losses so im estimating 10.5 gallons although it could be more. after all the finagling hit target OG of 1063 on about 10.5 gallons, split one pouch of hothead between two fermentors. lifted brew pot up to table and dispersed wort from there, no pump needed.

the water chemistry tab here is a little wonky i just fixed it to start from my estimated henrico county water to adjust to light colored and hoppy. originally it didnt carry over the profiles from the previous version of this recipe but the water agent amounts are correct. i have an updated sept 2020 water profile from facebook kicking around that i need to add here.
===================================
11/01/2020:
scaling up to 10 gal. i think it will work if i can hit this 68% efficiency. water will take some work. prob will have to treat the mash and sparge water separately - 8 gals for mash and another 6 for sparge. only using 1 lb centennial for 10 gal batch seems light but we will see. i guess west coast uses less? still at 100ibus so it will be decent. could think about using some other hops in flameout and dry hop....cascade...?
===================================
7/14/2020:
just adjusted the water profile in the calculator for 8.5 total gallons treated water and the numbers came out a little better. however a little concerned because the calculator says mash pH will be 5.6 but this recipe says 5.45. i suppose either is fine but the inconsistency is making me nervous that im screwing something up.

going forward i think it will be simpler to use RO and build from there, or try to see if there are basic / minor adjustments i can make to my water to get where i want to go (e.g. just a simple gypsum addition andor campden tab)
===================================
7/13/2020:
adjusting the hop bill based on what i have. increasing ibu from last time (this time using cryo warrior!) decided to try to use all 8oz of centennial i have from a particular Washington state farm via hop of the month. will have increased dry hop.

even though im planning to use hothead (quick turnaround) i noticed in the last brew the beer tasted great initially, then diminished, then peaked later. as such maybe try to ferment for 7 days, dry hop 3 or 4 days in, remove dry hop and cold crash for 7 days before kegging...?
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6/21/2020:

for this 4th attempt at west coast this year, i will be experimenting getting to some target water profile good for west coast ipas.

for now i am going to use the light & hoppy profile built into brewers friend. the chloride cl- is high for the profile (but normal overall) but i think the only way to reduce that is to use RO water so i will just leave it. going to use gypsum (to add calcium) and phosphoric acid to reduce mash pH. we'll see

here is another reference :
https://shop.theelectricbrewery.com/pages/green-flash-west-coast-ipa

===================================
6/21/2020:
this still came out 1.010 but not dry or crisp but rather sweetish. going to take a look at water chemistry next time. (this beer was just brewed using untreated henrico va tap water)

the beer also came out hazy, orangeish. and possibly oxygenated probably because it got roughed up during dry hop / packaging stages as it was my first time dealing with the conical fermentor and spunding valve.

===================================
5/31/2020:
changing grain bill to bump sugar up from 0.5 to 1lb to try to get more dryness. ive read you can do up to 10% sugar. (they say dexrose but im just using table sugar)

also changing hop sched based on the hops i have. i was planning to use some crystal wet hops for this batch but id prefer to use them all at once 2.2 lbs which i think is going to take up a lot of loss, also i am brewing this for the first time on digiboil which may have boiling limitations so im going to fall back and just use some centennial from my hop of the month club. id prefer to use all of one so i can see if i can get the different flavor profiles....
(should i do smaller batches so i can do side by side-ish? if that, ferment in a keg with spunding valve?).
will plan to use the nugget for bittering instead of warrior.....well see.
============================================
5/7/2020:
recipe cloned from "i aint mad atcha". changing recipe in prep to rebrew. simplifying hop varieties. lowering abv a little, removing 15L. aiming for 80 some ibu again. going to mash a little lower? 150. using hothead yeast.

4/7/2020 :
brew day. swapping out the 0.9 magnum 14aa 60 min for 0.5 warrior unknown AA and 0.5 nugget 13.4AA both for 60 mins. this adds up to more IBU than it was with the magnum, but the byo article has it at 77IBU. also i am using some 2 oz 11.4AA 2018 whole hop centennial for the 15 min addition. these hops were leftover from something else, hopefully not oxidized or anything. this way i can add 2 more oz to the dry hop for more flaves. inputting the whole hop AA brought the recipe up to 77IBU. ALSO on a whim i decided to drop a pound of 2row and add .5lb cane sugar to dry it out a little bit. still doing the .5lb 15L (original byo recipe had a pound but last rendition was too sweet). if this all works according to plan i think it will be a nice beer. not sure if i am going to get close to stone. i had a stone ipa the other night. it was too dry and bitter compared to mine. looking for something in between theirs and mine.

3/31/2020:
today i am bumping the magnum and base malt amounts to increase the target IBU and OG to match the BYO article. i am blindly changing the attenuation to match the BYO FG.

this beer was weird. right now it is clear, faint bitterness, decent hop flavor, overall seems close. it is a little too sweet.

this was fermenting at a bit low temperature last month. it was in the fermentation chamber while we were away on vacay but it wasnt plugged in. when i returned it was around 50 or 55. i did cold crash it and kegged it, first week or two it was super hazy and sweet it threw me way off, i thought id confused it with mango maya base beer. it cleared up, hops began to shine more. over time

i had a recipe snafu. unsure the OG. FG is about 1.014. based on 12.5lb 2 row and adjusting attenuation for the FG i got about 6.48 abv on batch 1 (march2020)

8/26/2019 :
adapted from brew your own clone recipe. unclear when this appeared in print. https://byo.com/recipe/stone-ipa-clone/

they boil for 90 minutes (probably to get more bitterness out of less hops, those smarties) they also use perle + magnum but i will just use enough magnum for 60 mins to get up to IBU. the recipe calls for whole hops for dry hop but that will depend on availability / convenience...

Author:

Maltose Falcons

Boil Size: 41.8 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

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: 8/25/2021 7:30 AM

Notes: Mashing Instructions:
“Simplified” Version of Cantillion Turbid Mash

Heat 6 gal of water to 140 degrees. Shoot for a strike temperature of 113F after doughing in. Rest for 10 minutes.
Add approx. 10 gal of boiling water over 5 minutes. Stir all the time. Stop when you reach 136F degrees. Your mash will be very soupy.
Remove 2 gal of soupy liquid from the mash tun and heat in a 2nd kettle to 176F degrees. Keep it there for now.
Add up to 12 more gallons of boiling water to main mash tun until it gets up to 150F degrees. It will be even soupier now. No rest needed here.
Transfer another 10 gallons from mash tun to 2nd kettle. Try and maintain temperature of 176F. The main mash will be resting at this time.
Add up to another 12 gallons of boiling water to bring mash tun to 162F degrees. Let it rest 15 minutes. It will be very thin.
Run off as much liquid as you can from mash tun into boil kettle and start boil.
Transfer enough liquid from the 2nd kettle to the mash tun to get to 167F degrees. Rest for another 15 minutes. Any remaining liquid in the 2nd kettle should be added to the boil kettle.
5 minutes into the rest in step 8, start recirculating the wort to “clarify” it. Sparge with 180 degree water until gravity falls to 1.005. You will be collecting more than 40 gallons.
Boil for somewhere from 2-4 hours until your gravity climbs up to at least 1.050.

Yeast:
Pitch with White Labs 570 (Golden Ale yeast). Fairly neutral for a Belgian. Ferment in the high 60's.

In 2 months, pitch Pediococcus Damnosus. Ferment in the 70's or 80's.

In 4 months, pitch Bret. Lambicus and Bret. Bruxellenis Ferment in the 70's or 80's/

Add fruit or additional wort if desired at 2 month mark. You can add to an oak barrel, but that barrel will never be available for any non-sour beer in the future.

Plan on aging a minimum of one year. Three years are better.

Author:

braunbp

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: 1.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/24/2016 2:40 AM

Notes: 2 weeks Primary
3 weeks Secondary
2 week Carbed in Keg

2 packs of 05
dry hop 1Sim, .5 Mosaic, .5 amarillo for 3 days
Dry hop the same for 3 more days

Cold crash 2 day and then add gelatin and crash for 2 more days.

Author:

SchuBrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

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: 12/16/2016 8:23 PM

Notes:

Author:

o.sjaak

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.071

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: 44.7 g

Creation Date: 11/2/2016 5:53 PM

Notes:

Author:

w@lter

Boil Size: 15 Litres

Boil Time: 90

Boil Gravity: 1.076

Efficiency: 75

Mash Thickness: 3.5

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: 6/9/2016 6:51 AM

Notes:

Author:

GregH

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/7/2016 11:52 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 80

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: 2/21/2016 4:54 AM

Notes:

Author:

Alepp

Boil Size: 6.7 Gallons

Boil Time: 75

Boil Gravity: 1.044

Efficiency: 65

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Corn Sugar (Dextrose)

Priming Amount: 4 oz

Creation Date: 1/25/2016 5:26 PM

Notes: For brew session efficiency:
- Total water used during mash
- Pre-boil volume
- OG & temp of wort before boil
- Post boil volume
- OG of cooled wort
- FG of fermented beer

- After collecting pre-boil volume from MT, collect remaining running's from MT and boil to a syrup, add back to boil kettle final 10 mins.

- Bottle age 2 months for best results

Author:

Al Hayes

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 85

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: 12/8/2012 6:05 PM

Notes: Toasted the barley for 20 mins to give a cookie flavor.

Finishing gravity was at 1.021 after coming back from my Xmas vacation. 2 weeks fermentation in total.

Primed 2.7 gallons with 1.6 oz dextrose. Leave for two to three weeks to carbonate.

Totally fantastic stout. Better than I could have expected. The cookie flavour runs through the beer and it has a smooth silky texture. It's probably the best beer I've made.

Author:

Solli

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/1/2015 6:32 AM

Notes:

Author:

RyDog

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/28/2015 2:12 AM

Notes: Blue moon backbone with more bitter and orange/citrus hops
Next time maybe less bitter and dry hop with Amarillo

Author:

Reeder

Boil Size: 8.5 Gallons

Boil Time: 120

Boil Gravity: 1.072

Efficiency: 72

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: 8/11/2015 12:33 AM

Notes: 1 extra gallon to be collected and boiled down to about a pint and added to kettle.

Strike grains with 7.14 gal of water at 167.2 °F.
Mash at 154 °F for 75 min.
Vorlauf and lauter 4.52 gal in your first runnings.
Add 3.98 gal of sparge water at 168 °F.
Vorlauf and lauter 3.98 gal in your second runnings.
Your combined runnings should be 8.5 gal

Author:

Boil Size: 7.5 Gallons

Boil Time: 70

Boil Gravity: 1.052

Efficiency: 73

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Dextrose

Priming Amount: 5 oz

Creation Date: 6/19/2015 5:10 AM

Notes:

Author:

SatanPrinceofDarkness

Boil Size: 1 Gallons

Boil Time: N/A

Boil Gravity: 1.105

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/18/2015 2:49 PM

Notes:

Author:

Josh (Brewer's Friend)

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 8/6/2014 7:44 PM

Notes:

Author:

Uncltrvlnmac

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.069

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: Table Sugar

Priming Amount: N/A

Creation Date: 11/10/2014 8:43 PM

Notes: Boil time: 90 mins
After one week, change fermentor (without yeast) and start dry hop.

Author:

mjwitkow

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 15.2

Efficiency: 63

Mash Thickness: 1.3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/12/2014 11:10 PM

Notes: Munich = Weyermann Type 2
C150 = C170

2lb of corn sugar accounts for all of the sugar in the adjuncts being added.

An additional 2 lbs of maris otter and 1 lb rice hulls will be needed for the enzymatic breakdown of banana starches in a separate mash and added to the whirlpool or carboy.

Nesquick/Swiss Miss will be tossed into the whirlpool.

Reeses Peanut Butter will be tossed into the banana mash or thrown into the whirlpool.