Homebrew Beer Recipes | Page 1169 | Browse 325,000+ at Brewer's Friend

Author:

Boil Size: 1000 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 75

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/8/2015 7:25 PM

Notes:

Author:

TigerDave

Boil Size: 6.56 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: 11.21 psi

Creation Date: 10/2/2020 6:59 PM

Notes: (Note: Water Chemistry is based on my Source Water Profile. YMMV!)

This beer has a big, clean, and chewy grain bill that explodes with hops notes of pineapple, blueberry, and pine resin.

DIRECTIONS:

Mash for 40 minutes at 154°F (68°C), then for 10 minutes at 162°F (72°C). Mash out at 171°F (77°C). Boil for 60 minutes following the hops and additions schedule. For the lactose, remove the kettle from the heat, stir in the lactose, return the kettle to the heat, and bring it back to a boil for the remaining 10 minutes.

After the boil, chill the wort to slightly below fermentation temperature, about 64°F (18°C). Aerate the wort and pitch the yeast. Ferment at 66°F (19°C).

We do two dry-hop additions: one at 30 percent attenuation (about 1.048) and then again at about 1.024. We divide the dry-hop total weight evenly between the two additions.

Author:

UnderBedBrew

Boil Size: 5.5 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: Keg - Force Carb

Priming Amount: N/A

Creation Date: 2/26/2019 12:30 AM

Notes: Add bittering hops at flameout, let stand for 10 min.
Add whirlpool addition at 175 F
Add 1/4 oz additions at fermentation start for biotransformation
Toast coconut at 300 F until golden brown
Halve and scrape vanilla beans
Add both to secondary for 1 week
Add remaining hops 3 days before kegging.

Author:

Boil Size: 26.5 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 3

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: 9/17/2018 8:56 AM

Notes:

Author:

Nobel Savage Brewing

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 60

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: 6/10/2017 4:45 PM

Notes: Heat 15 qts. (14 L) of water to 165 °F (74 °C) and stir in crushed grains and flaked maize. Mash at 154 °F (68 °C) for 60 minutes. Stir boiling water into mash to boost temperature to 168 °F (76 °C) and hold for 5 minutes. Recirculate for 20 minutes then begin running off wort. Sparge with 170 °F (77 °C) water. Boil wort for 90 minutes, adding hops to boil for the times indicated in recipe. Add yeast nutrients and Irish moss with 15 minutes left in boil. Cool wort and transfer to fermenter. Aerate wort and pitch yeast. Ferment at 70 °F (21 °C). Rack to secondary when fermentation is complete. Bottle or keg a few days later, when beer falls clear.

Note: use flaked maize, not corn. Maize was in in my list on this calculator.

Author:

Carport Brewing Co.

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 72

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/15/2017 3:39 PM

Notes:

Author:

TattooSteve

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.096

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/21/2016 7:44 PM

Notes:

Author:

e_satt

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: 1.5

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: 4/19/2016 9:12 AM

Notes: Splitting the batch. Only half will have peach.

Author:

Altair

Boil Size: 48 Litres

Boil Time: 60

Boil Gravity: 1.028

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: 2/24/2016 3:08 AM

Notes:

Author:

capnfolie

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1.5

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: 12/21/2015 5:13 AM

Notes:

Author:

Vicarious Cynic

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 80

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: 12/15/2013 7:30 AM

Notes: Pre Boil gravity of 1.030 at 140 degrees.

Author:

YuriyT

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 65

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: 9/12/2015 10:35 PM

Notes: Fresh Williamette hops from upstate NY farm. Dried and frozen for 2 weeks.

London ESB 1968 harvested from Simcoe Promise. 12 hr starter.

Brew 9/12.
Keg 9/21

Author:

BuckeyeBrewer89

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 75

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: 7/22/2015 5:26 PM

Notes: Fruit to Beer Guidelines

http://www.midwestsupplies.com/beer-fruit-amount.html

Author:

ltbc

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

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: 7/1/2015 5:41 AM

Notes:

Author:

Vestsio Køståms

Boil Size: 92 Litres

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 67

Mash Thickness: 2.8

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: 6/10/2015 6:25 PM

Notes: Substitutes: Cascade-Horizon.

Alt US-05 / Nottingham

Author:

Wiregrass Brewing Company

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.06

Efficiency: 93

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 31.57 psi

Creation Date: 6/6/2015 8:48 PM

Notes:

Author:

gorefisted@gmail.com

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/1/2015 1:30 AM

Notes: Our take on a traditional "West Coast" style pale ale.

Mash schedule:

-Strike-In w/ 3.9 gal at 165 F (153 F sacch rest for 60 min)
-Mash-out at 168 F and sparge with 2.5 gal to collect 6.5 gal

5/10/15: Brew day for this one. Originally going to make a new version of Steve's Amber Ale using French ale yeast and a different hop bill but our yeast isn't in yet so we fixed this nice, hoppy APA's recipe up for today. Seems simple enough.

Brewing was fairly successful as far as hitting mash temps and what not. Good crush on the grain, only one last-minute substitution in the LHBS subbing honey malt for carafoam.

Yield was a bit low because we miscalculated strikewater and forgot absorption. Tried to compensate by thinning the mash 30 mins in with hot water. Seemed to work fine, actually. Gravity was a bit high after sparging and boil, so we diluted with .79gal boiled/cooled water before adding yeast. Ferm started the next night going hard.

5-14-15: adding dry hopping 8:30pm

5/30/15: FINALLY finished fermenting... has been dry-hopping for a couple weeks and we actually moved it to a warmer place to finish the primary ferm as the krausen still had not died down after a couple weeks. Finished at 1.010 (supposed to be 1.012, so that's an acceptable difference to us; slightly, slightly stronger but still in APA range at ~5.5% ABV), sample we took has a nice nose of pine, guava and apricot. Nice medium-heavy body for the style thanks to the addition of oats. Bottling maybe tonight, but may leave it in for another week. Don't think we'll do a secondary as it was fairly clear.

6/6/15: About to bottle this one now.

8/15/15: Kinda forgot to update on this one, but we've been damn busy doing all sorts of other recipes. Anyway, this rules after a couple months of conditioning. Very tropical and citrusy aroma. Papaya, guava, peach and other stone fruit, balanced bitterness. Pine seems to have faded and the Citra and Cascade are really taking hold. Pours a nice golden color with a few fingers of solid white head that dissipates to a finger or so after a few minutes. Body could be a bit thicker, so we're going to change the recipe to double the oats. We'll take a second look at the hop schedule if we brew this again, as well, but honestly it seems pretty solid so I'm not sure it needs much tweaking in that realm. It's a nice combo, really drinkable and is aging very solidly. Until next time.

Author:

wickbd

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/18/2015 5:52 AM

Notes:

Author:

hdflsts

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.081

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: Corn Sugar

Priming Amount: 7/8 Cup

Creation Date: 6/22/2014 9:46 PM

Notes: Steep crushed grains in 2 gallons of water at 149 F for 45 minutes boil 2 gallons of water and cool to 170 F and rinse grains add dried malt extract and bring to a boil at break add FW hops, with 15 minutes remaining add Irish Moss and Hops, Cool Wort transfer to fermenter top up to 5 Gallons and pitch yeast ferment 1 week rack to secondary add dry hops for 2 weeks bottle for 2 weeks and ENJOY...