Homebrew Beer Recipes | Page 1148 | Browse 325,000+ at Brewer's Friend

Author:

Shiny Head Brewer

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Cane Sugar

Priming Amount: N/A

Creation Date: 4/11/2014 12:35 AM

Notes: 2.5ltr starter
2 vials yeast
9.6z XL DME
=========================
DRY HOP 4/23/14
.5z Warrior in 1g batch
2z Cascade in 6g

Author:

mkaufman7

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.07

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: 8/6/2013 1:19 AM

Notes:

Author:

BRPinNC

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/8/2015 9:48 PM

Notes: From MoreBeer:
"This is THE original Pliny recipe, given to us directly by Vinnie. This beer is an intense double IPA: High bitterness with a dry malt finish, 8% alcohol, 6 separate hop brew additions, 3 separate dry hop additions, and intense hop flavor and aroma! Pliny sets the standard for Double IPA's!"

Author:

Richard S

Boil Size: 63 Litres

Boil Time: 60

Boil Gravity: 1.087

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/27/2015 6:52 PM

Notes: Oxygen 3min@ 1 l/min prior to yeast pitch.

Additional 2min @ 1l/min after 12h

100b yeast cells added after 96h to attenuate fully. Aiming for a fg of 1.018

Askorbinsyra 30g I sek och flaskor.

Hazelnuts coconut vanilla and coffey extract in primer vessel.

Author:

donovan23

Boil Size: 27.71 Gallons

Boil Time: 60

Boil Gravity: 1.085

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/19/2018 12:08 AM

Notes: Mash @ 155 = 6 gallons @ 170
10 Gallon sparge water

12 gallon boil
60 min boil (10.5 to fermentor)
K Gold @ 60 min
Willamete @ 20 min

Author:

Machalaba

Boil Size: 8 Gallons

Boil Time: 120

Boil Gravity: 1.014

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: 2/21/2018 8:34 PM

Notes: If your mash tun is not big enough to fit 34 pounds of grain and 10 gallons of liquid, then I highly suggest a reiterated mash. It's very easy. (Or get a bigger mash tun, baby.)

Starter made at 1.080 with 2 packs of yeast.

Toast your Cacao Nibs

Beer will be aged in 5 gallon Balcones Whiskey Barrels for 3-6 months

Author:

mitchromig

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 50

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: 11/2/2017 2:30 AM

Notes: Added some extra wheat to the mash. Mashed super low temp. Citra hop shot added at 30 (not pellets).

Author:

billyclemons

Boil Size: 3 Gallons

Boil Time: 75

Boil Gravity: 1.09

Efficiency: 65

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: 5.8 oz

Creation Date: 3/5/2022 11:52 PM

Notes: https://blackswanbarrels.com/products/honey-comb-barrel-alternative/

https://byo.com/article/dip-hopping/

https://beermaverick.com/hop/elixir/

Author:

a_leprechaun

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.048

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: 2/28/2022 6:45 PM

Notes:

Author:

Boil Size: 6.44 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 12.28 psi

Creation Date: 11/6/2020 9:55 PM

Notes:

Author:

oblivong

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 72

Mash Thickness: N/A

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: 10/25/2018 1:30 AM

Notes: Comtinous hopping for the last 10 minutes even addition every 2 mins

Author:

Sáez & Son

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 10.1

Efficiency: 60

Mash Thickness: 4

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/6/2017 11:29 AM

Notes: ----P4#6
6.5.17
Mix between #1 with Carafa II and #5 with 4% Brown. New Malt is added, Special W, a dark Belgian Crystal Malt from Weyermann.

7.5.17 (nach 12h)
5.05 pH
12.9% Brix
20° C

8.5.17 (nach 36h)
4.51 pH
11.0% Brix
20º

9.5.17 (3 days)
4.38pH
9.2% Brix (5.6P calculated)

10.5.17 (3.5 days)
4.31pH
8.8% Brix

11.5.17 (5 days)
4.30pH
8.0% Brix

16.5.17 (10 days - start cooling)
4.32pH
7.2% Brix
2.5°P

--- P4#5
15.3.17
Malt bill mix of #1 and #4 (4% Carafa II and 10% Brown). Rest of recipe the same as #1-#4.
Initial Mash Ph = 6.5 (optimal 5.2-5.5)
30min/final Mash Ph = 5.8 (still too high)
Preboil gravity = 12.8P (slightly higher than #1-#4)
Original gravity = 14.5P (higher than #1-#4)

20.3.17
Ph 4.27, temp 19.5°C

--- P4#4
Now we're changing up the malt bill quite a bit; No cara malt and using 50% brownmalt together with 50% pale ale malt. The rest is identical and aiming for similar degrees of plato; 13°P. Expected color is very dark since we're using 50% of the roasted malt, however it is very lightly roasted, only about 65 Lovibond (Carafa ~400 and Chocolate ~300).

Mash Ph = 6.0 (higher than optimal 5.2-5.5)
Gravity preboil 11.5°P (lower than #1 - #3)
Gravity post boil 13.5°P
Post boil volume 18.5L
Final volume in fermenter 16L
Final gravity 3.7P (after 7 days, higher than #1-#3)
Final pH 4.34

-- P4#3
Same recipe as P4#1 with BEST Chocolate instead of Carafa II
BEST Chocolate grined finer than rest
Firstwort hopping. New package of Columbus opened, different from #1 and #2. 9g old (16.3% alpha), 6g new (14.1% alpha)
Removed 0.5L in the beginning of boil for yeast hydration. Maybe some hops were also removed.
Preboil: 12.4P (slightly higher than #1 and #2)
Beer appears dark brown. Nice color.
Underpitched with dry yeast: 0.45M/ml/P (1 package, 11g)
Postboil: 14.2P (higher than #1 and #2)
Final Ph before fermentation about 5.2
Final volume in fermenter 15.5L
Final gravity 2-2.5°P.

-- P4#2
Same recipe as P4#1 with Carafa III Special instead of Carafa II
Garafa III grined finer than rest
Firstwort hopping (removed 0.5L before boil for yeast dehydration. Removing during boil means removing some hops. Wort was boiled separately).
Preboil: 21.5l 12ºP
Beer apears almost black. Darker than #1. More than expected
Underpitched with dry yeast: 0.45M/ml/P (1 package, 11g)
Postboil: 18.5lit. 13ºP
Final volume in fermenter 16L

-- P4 #1
Carafa II grind finer than CaraMunich & Pale Ale.
Firstwort hopping
Preboil: 22lit. 12ºP
Beer appears to be darker than recipe.
Postboil: 19lit. 13ºP
Bitterness: slightly above average (3.5/5bitterness)
Color: Dark, almost black
Underpitched with dry yeast: 0.45M/ml/P
Final Gravity: about 2.5ºP (picture) -> 5.7%
End of fermentation: Very light in aroma and a smooth bitterness (3/5biterness)

Author:

craig-binky

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 68

Mash Thickness: 2.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/24/2017 10:48 PM

Notes: 19.5litres poured true etc into the FV.......

OG was 1056 so added 1.5 litres of water to 19.% litres from boiler to bring OG down to 1051

Author:

Chricoo

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 80

Mash Thickness: 3.4

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: 1/14/2017 8:01 AM

Notes:

Author:

rodfon

Boil Size: 35 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 60

Mash Thickness: 2.8

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: 5/27/2016 4:21 PM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/12/2016 6:19 PM

Notes:

Author:

Boil Size: 23 Litres

Boil Time: 100

Boil Gravity: 1.046

Efficiency: 60

Mash Thickness: 4.18

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/10/2015 8:28 PM

Notes: FERMENTATION
Fermentation temperature at around 22 ºC 3-5 days

MATURING
2-3 days at room temperature, followed by 2-3 weeks in the refrigerator at 10 °C 20-25 days

Author:

SardiniaGirl

Boil Size: 11.5 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 35

Mash Thickness: 3

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: 3/18/2015 11:48 PM

Notes:

Author:

Gustavo Marsan

Boil Size: 24 Litres

Boil Time: 80

Boil Gravity: 1.048

Efficiency: 55

Mash Thickness: 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: 2/20/2015 3:51 PM

Notes: Água tratada com:

Gypsum.....6g
Epsom......2g
Sal........1g
Chalk......1g

Author:

chrisscott

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 70 ° F

Priming Method: Bottle

Priming Amount: N/A

Creation Date: 7/11/2014 1:19 AM

Notes: Add Honey and black pepper w/5 mins left in boil.

Changes from original:
Hop schedule from http://www.themadfermentationist.com/2009/11/hoppy-french-saison.html
Fermenting warmer after initial pitch at 70 and keeping around there for a day then going up to ambient

Pulled off a bit less than a gallon and fermented w/T-58