Homebrew Beer Recipes | Page 1173 | Browse 325,000+ at Brewer's Friend

Author:

John Liston

Boil Size: 55 Litres

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/29/2017 10:16 AM

Notes: Based on a recipe proposed by micblair on Aussie Homebrewer. See https://aussiehomebrewer.com/threads/two-birds-golden-ale-clone.75900/

Author:

hernancastellani@gmail.com

Boil Size: 110 Litres

Boil Time: 75

Boil Gravity: 1.056

Efficiency: 84

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: 9/9/2023 9:51 AM

Notes:

Author:

Boil Size: 6.9 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 74

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 50 ° F

Priming Method: co2

Priming Amount: 12.25 psi

Creation Date: 7/5/2022 9:15 PM

Notes: Grain bill modifications for my system and efficiency

https://beerandbrewing.com/recipe-altstadt-lager/

Mash pH 5.4

HOPS SCHEDULE
12 IBU Hallertauer Magnum at 60 minutes
4 IBU Tettnanger at 45 minutes
2 IBU Hallertauer Mittelfrüh at 45 minutes
1 IBU Tettnanger at 10 minutes
1 IBU Hallertauer Mittelfrüh at 10 minutes

Ferment at 50F until terminal gravity, then raise to 55F x 72 hrs for D rest. Cold crash and lager for 5 weeks.

Author:

KarlLark

Boil Size: 6.44 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/26/2022 1:34 PM

Notes:

Author:

Maltose Falcons

Boil Size: 31.74 Gallons

Boil Time: 60

Boil Gravity: 1.051

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: 8/31/2021 6:41 AM

Notes:

Author:

Craigers5179

Boil Size: 13 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: 45g

Creation Date: 6/20/2019 9:46 AM

Notes:
BEFORE BREW DAY:

1. Steep the dark grains overnight in 2L of water in the fridge.

BREW DAY:

2. Heat 7 litres of water to 75C in induction pot. Turn off heat and add BIAB bag, with the seam on the inside.
3. Pour in HALF the pale malt and flaked oats while stirring - get rid of lumps. Add remaining half and stir for 5 mins.
4. Check temp is 65-70: preferably 68C - adjust if necessary with cold water or add heat.
5. Wrap a thick towel round the pot and leave alone for one hour. Check temp is between 65-70c and preferably 68c- after half an hour. Stir. Add heat or cold water if not.
6. After 60 mins is up, lift out grain bag and put into colander above the induction stock pot, leaving the bag to drain for a minute or 2. Squeeze bag.
7. Use another 3 litres of bottled water and pour it over the grain bag. Leave 10 mins, stir, and strain the liquid to the induction stock pot. Should have about 11 litres, which will reduce when boiled for an hour.

Dispose of grains, add all wort to pan and bring to boil. Add 15 grams of Bramling Cross hops when boiling point is reached. Boil for 60 mins total.

8. With 10 mins of boil left, sparge the dark grains with 1 L of water and add the liquor. Also add remaining Bramling Cross hops with 10 mins left of boil.
9. Cool the wort in sink, with lid on, add to sterilised FV via sterilised sieve to catch hops, and top up the level to 10 litres if necessary. Pitch 1/2 packet yeast at around 18 - 20C. Leave to ferment for 2 weeks at 18-19C.
10. Prime with 45G of sugar in a priming solution. Bottle.

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: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/17/2018 3:34 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...

Author:

Genus Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/9/2017 9:03 PM

Notes:

Author:

foxchainman11@yahoo.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/11/2016 5:21 PM

Notes: Use Yeast 3031 Saison Wyeast 3031with Brett C. Frement at 76 C in a temperature controlled water bath for two weeks then raised to 80 C for two weeks.

Author:

Kurt D

Boil Size: 10 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/11/2016 9:24 PM

Notes: 120 min mash; extra 60 for sour malt

Author:

Michael Moore

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.203

Efficiency: 35

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: 4/30/2016 3:12 AM

Notes: Michael, Shane and I (Micheal) did this batch in the name of sweet Ellie.

Red (amber)Ipa

Author:

craigc-63

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.013

Efficiency: 35

Mash Thickness: 1.4

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: 3/25/2016 4:06 AM

Notes:

Author:

Grog Eisenbein

Boil Size: 42.5 Litres

Boil Time: 90

Boil Gravity: 1.087

Efficiency: 69

Mash Thickness: 3.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/23/2016 7:19 AM

Notes: Brewed this in May 2016, and was quite happy with it. Quite bitter, but it works well with the warmth from the alcohol. The combination of Mandarina and Saaz hops worked quite well; mellow mandarin/citrus against a backdrop of "traditional" European hop flavor.

Author:

Crow Hop

Boil Size: 15 Gallons

Boil Time: 60

Boil Gravity: 16.5

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/18/2015 11:16 PM

Notes:

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.

Author:

Freetime000

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Corn Sugar

Priming Amount: 6oz

Creation Date: 3/20/2018 1:55 AM

Notes: Lower steep/mash temp (148-150) should get you a lower dryer gravity

Add belgian candi syrup before the boil, taking kettle off heat. Another clone i read used D-180.

Add DME just before boil to avoid boil over.

Yeast Temps: Style suggests starting an abbey yeast at 64f up to 68f for 48hrs to minimize fusels. At 1/3 sugar break move it to 74-78f. The yeasts could increase to these temps on its own also. This is something I will attempt by moving out of my basement to warmer rooms at about 1.046 gravity or sooner. Update: Mine took about 4 days to hit 1/3 then I moved it to a 70f room.

Wyeast 1762 is supposed to be the Rochefort Yeast. White Labs WLP540 is also Rochefort. Other alternatives; Wyeast 3787 or 1214

Mount Hood is an Alternate for Hersbrucker hops with a higher AA. Reduce by about half. From .5oz to .2 oz. You could instead remove the 60min Styrian. This would keep the IBUs from overpowering the style.

Take note of higher priming sugar. Style suggests higher volume. 2.5-3 vols

Bottle condition recommendations are longer. Minimum 6 weeks, but better at 2 months.

Update: Fermentation smells like banana about 7 days in and after I had moved it to a 72f room.

Update!: This recipe works! It taste near close to a proper Trappist Rochefort. After 6 weeks aged I smell banana, its strong but sweet covers it up, its a perfect dry. Letting it age took the edge off.

Author:

cgrass11

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/21/2018 7:36 PM

Notes: Add half DME at end of boil, 10 mins left
add lactose at end of boil, 10 mins left

Put 2.5 lb pureed rasperries. not strained, into boil at end with 15 minutes left.

Puree 5lb frozen fruit chunks, strain and heat at ~170 F for 5-10 min prior to adding to fermenter. This will denature the papain enzyme that can digest proteins and ruin head retention.

*Fruit is all raspberry.

Add first round dry hops at high krausen, next batch few days later for few days with raspberries and fruit.
Increase chloride levels in water with gypsum.
steep grains around 155? a little higher?

Reference:
http://meekbrewingco.blogspot.com/2017/02/orange-creamsicle-ipa-my-first-attempt.html
https://beerandbrewing.com/weldwerks-brewing-co-juicy-bits-new-england-style-ipa/
https://www.brewersfriend.com/homebrew/recipe/view/437443/milkshake-style-ipa-clone
https://www.themadfermentationist.com/2017/03/milkshake-ipa-mango-vanilla-hopsicle.html
https://untappd.com/b/bolero-snort-brewery-ovb-orange-vanilla-bullsicle/1472610