Homebrew Beer Recipes | Page 1106 | Browse 325,000+ at Brewer's Friend

Author:

vzh

Boil Size: 54.95 Litres

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 71

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/7/2019 12:26 PM

Notes:
67.0 Target mash - 35.00 Liters @ 75.0 °C 60 min.
add cryo cascade
15.3 Liters @ boiling 76 mash out

Author:

Tim Hamersly

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 68

Mash Thickness: 1.55

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 10

Creation Date: 5/29/2024 10:33 PM

Notes: Add water salts and acid to reach water profile and target mash pH of 5.5
Saaz to add Thiols (fruity flavors)
Saaz for bittering hops at 60min Boil.
Equal parts Nectaron, Waimea and Rakau for Whirlpool, High Krausen Dry Hop and Late Fermentation Dry Hop to ensure balanced flavor profile.

Target Pre-Boil:
pH - 5.35
Gravity - 1.059
Volume - 28 quarts

Target post-Boil:
pH - 5.30
Gravity - 1.072
Volume - 23 quarts

After boil, cool wort to 70 deg before pitching yeast.

Ferment 7 days @ 68 F
Day 1 - 2: Set spunding valve at 0-2 psi
Day 3 - 6: Add High Krausen dry hops. Set spunding valve to 10 psi.
Day 7: Soft crash to 60 deg or less.
Day 8: Add double dry hops and ascorbic and metabisulphite to second fermenter. Purge with CO2. Rack wort to secondary fermenter.
Day 9 - 12: Dry hop @ 50-60 F at 10-15 psi
Day 13: Cold crash @ 35 F and closed transfer to serving keg.
Day 14 - 16: Diacetyl / hop burn rest. Pressurize and shake for 2 mins @ 30 psi. Set CO2 regulator @ 8-10psi.
Day 17: Enjoy

Recipe inspired by ApartmentBrewer's recipe video for NZ Hazy IPA.

Author:

RustyBarrelHomebrewing

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 48

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: 10/1/2022 5:14 PM

Notes: ========================
12/24/2022
this beer came out really good! its pretty much perfect as it is! i cant tell how much the rye contributed. its a smooth slightly sweet, balanced roast but low bitterness brew, love it. i think the faint sweetness flavor i normally dont get from dark beers can be coming from the maris otter.

for next time, i wonder how good this beer if bumped up to 8 or 9% whch was the target. came out to like 6 or 7.
========================
11/11/2022
notes a little hand wavy on this one. first off I got my waters mixed up on brew day so this beer actually got the water destined for west coast ipa (half RO plus added salts to match light and hoppy profile) so we shall see how the beer handles that.

also on brew day I had a bit extra malt from the planned double pumpkin so i put in a couple more lbs from the bag but did not take note how much. i think it mightve been 2 lb that replaced the pilsner malt i was planning to use. i basically did this beer full BIAB style with almost the entire 10 gallon water bill in the mash. horrible efficiency. (by contrast, the ipa i did on my igloo got 68% efficiency. id wanted to do this porter on igloo but messed up)

the malt from this beer i got from the brew store months ago, it was mostly packaged up and in the bins but possibly it wasnt as fresh? idk, shouldve been about the same, my base malt is older.

used two packs safale s04. calculator says thats good.

brew day OG was 1075. which I originally though was good but now looking at it its quite disappointing. was aiming for 8 or 9% black porter. the color on the wort is more brown.

========================
11/9/2022
bout to brew this. this is kind of pieced together from ingredients for another beer that i didnt do. there are two pumpkin milkshake bags, each should have 11lb maris otter, 1 lb honey malt, 3 lb wheat malt, 1 lb crystal 40, 4oz acid malt. also have a bag of 1 lb flaked rye. then i have another bag containing 1 lb rye malt, 12oz chocolate malt and 4oz carafa iii. all i need to add finally is 2 lb pilsner malt.

english yeast? or lutra?

========================
10/1/2022
i have base grain bill for 10 gallons of pumpkin beer. idea here would be to split half of it into a separate mash, omitting the oats and adding some dark grains and two row to boost gravity. leave out th epumpkin and pumpkin spice and vanilla, add rye malt.

========================
9/10/2022
bumping up the grain bill to get to 7%. changing to safale with higher expected efficiency. acid malt to proper mash ph. possibly will brew 10 gallons

========================
10/21/2021
measured FG of 1028. adjusting recipe attenuation from 71% to 65 so the recipe FG matches actual. came out to 4.8% abv but still tastes just as good, doesnt taste light in flavor or body at all.

still not sure why efficiency is so low on this beer (it was last year too). if you disregard the oats and pumpkin from the calculation it the efficiency is still low, under 60%. I would like to brew this to 8% some year but not sure what it would take for this beer (i.e. just a lot more base malt? how much? or go the DME route?)

This was the last beer I brewed on my old cooler mash tun and digiboil system. I've started using grainfather which so far has better and more consistent efficiency so it would be interesting to brew this same recipe on GF to see how much better it does.
========================
9/13/2021
updating for 2021. not sure what happened in terms of efficiency last year but this year i will be intentionally brewing it to 5% range for wifey. As alluded to below, I suspect the eff issue is oats and pumpkin not really contributing as much as this calculator thinks. I think I will just rebrew this thing exactly with no adjustments this year, see if i get the bad eff again.
========================
10/29/2020
calling it and kegging today. 10days. FG 1024
========================
10/26/2020
brewed this on 10/20/2020. need to update recipe from notebook but i believe it only came out at 1065. i think the flaked oats, wheat, and pumpkin dont contribute as many points as this calculator says it does....we will see.
========================
10/03/2020
reviewing notes and recipe from last year, going to combine kind of what i was trying to do and what i actually did. removing 1lb 2row and adding that to the maris otter. going to keep the 1lb honey malt, 1 lb lactose, 1lb wheat malt, 1 lb flaked oats, 1lb flaked wheat, 1lb 40L

========================
9/30/2019 brew day
there was snafu with ingredients. i had the homebrew shop pick my order last week. one bag was supposed to have 2lb oat malt and 2lb wheat malt. as far as i can tell it was just 4lb of flaked oats. so i just used 2lb of that flaked oat, then i had a bag of 1lb wheat malt and 40L (wouldve preferred not to use the 40L but it was mixed) so i added that and another lb of 2row.

Also for simplicity i scratched the existing spice bill and just did 2.5 tsp pumpkin pie spice. (using charlie papazian pumpkin recipe as reference for the approximate spice amount)
https://www.homebrewersassociation.org/homebrew-recipe/beer-recipe-of-the-week-cucurbito-pepo-pumpkin-ale-2/
========================
9/25/2019
changing from pilsner to maris otter
========================
9/16/2019
Based on the award winning mango maya recipe. Considering coconut!? Bumped it down from 8 to 4oz. taking the hop schedule and pumpkin and spice amounts from 2017's pumpkin single 2. (pumpkin single 1 used brown sugar which is counterproductive in this milkshake beer) changed 2row back to pilsner. color estimator looks pretty orange but considering adding some crystal malt? biscuit malt has highest lovibond from original recipe....

Author:

Smythbk

Boil Size: 6.46 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 65

Mash Thickness: 1.33

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: 2/6/2022 5:16 PM

Notes: Double Crushed the Malt (Prairie Malt)
1 lbs. Rice Husks Added

Author:

conwolf

Boil Size: 280 Gallons

Boil Time: 60

Boil Gravity: 13.4

Efficiency: 72

Mash Thickness: 1.75

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/25/2022 9:06 PM

Notes:

Author:

AaronV

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.062

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: 8/3/2021 9:19 PM

Notes:

Author:

Toez

Boil Size: 7.3 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 74

Mash Thickness: 1.36

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: 9/6/2020 4:51 PM

Notes:

Author:

Neilyboy

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 70

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: 7/18/2020 1:36 PM

Notes: I am starting with reverse osmosis water.

Add:
7.25g Gypsum
3g Calcium Chloride
1g Epsom Salts

Corn Sugar is added at beginning of boil.

Dry Hops are added at day 3-4 of fermentation (catch the last 3-4 days, tail end of fermentation). Transfer to keg under pressure, carb and drink.

Author:

matlab_

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.064

Efficiency: 81

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 61 ° F

Priming Method: co2

Priming Amount: 10.2 psi

Creation Date: 4/6/2020 4:14 AM

Notes: * This is a somewhat aggressive boil off, if doing this on an electric system, you'll need ~2200w to achieve this rate.

* More recently, I've been using L17 Harvest instead of 2124 for the yeast. Both options provide excellent results.

1st Place - Operation Fermentation 2019
1st Place - Lunar Rendezbrew 2019
2nd Place - Lunar Rendezbrew 2021

Author:

Boozy Mcboozerson

Boil Size: 9 Gallons

Boil Time: 180

Boil Gravity: 1.047

Efficiency: 75

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: 10/16/2019 5:49 PM

Notes: Hops reduced to account for modern IBU's

Kristin England calls this one of his favorite Export Stouts!

Here is the link to the original recipe by Ron Pattinson on the Shut up About Barclay Perkins blog:

http://barclayperkins.blogspot.com/2011/06/lets-brew-wednesday-1928-barclay.html?m=1

Author:

MFer Brewery

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 75

Mash Thickness: 1.3

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: 2/17/2015 3:01 PM

Notes: Split batch, will brew half with Vermont Ale Yeast, other half with US05

Author:

dtwhite

Boil Size: 9.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 80

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/6/2019 5:18 AM

Notes:

Author:

jamesgtx

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/9/2018 3:11 AM

Notes:

Author:

Craigerrr

Boil Size: 25.54 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 68

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19.4 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/9/2018 9:08 PM

Notes: Ferment at 19C
Add Dry Hop on day 3 and day 5 of fermentation
Cold crash 2-3 days at 0c˚
Base malt is similar to Maris Otter
reason for DME is that mash thickness is not the greatest on the Brewzilla. Before coming to a boil I remove some wort to a jug to mix up the DME then return to kettle

Author:

DaBe@rsguy

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

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: 8/1/2018 7:45 PM

Notes:

Author:

z-bob

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/14/2018 12:01 AM

Notes: K1V-1116 wine yeast (it's not in the list). The sparge temperature is so low because I want to try using warm water from the kitchen tap to save some time.

Brewed 2/17/2018. Fermented in poorly-heated basement for about a month at 59 to 60°. Fermentation was vigorous at first, but took forever to finish. I raised the temperature to 72 for a week before bottling.

The beer turned out awesome. There was a slight skunkiness when the beer was young even tho' it had never been exposed to light, but that went away after a couple more weeks in the bottle. Maybe it was just my imagination because I was looking for faults. Or some other faint funky smell and the yeast cleaned it up.

I will brew this again, but ferment a little warmer next time so it won't take so long.

Author:

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: 3.1

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: 12/30/2017 9:15 PM

Notes:

Author:

Tannery Run Brew Works

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 45

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: 10/28/2016 11:15 PM

Notes:

Author:

Marc ook

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 78

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/8/2015 7:48 PM

Notes: yeast reused from previous batch

Author:

jwilt

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.056

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: 3/31/2015 3:33 AM

Notes: