Homebrew Beer Recipes | Page 1196 | Browse 320,000+ at Brewer's Friend

Author:

cgrivois

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/30/2015 9:59 PM

Notes:

Author:

Black Cafe

Boil Size: 7 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 45

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: 11/19/2017 6:54 PM

Notes: Ideally I'm wanting this beer to come out around 7%, so cane sugar will be added to the wort if the OG doesn't reach the desired amount.

Good and bad brewday. Managed to get the OG to 1.080, but somewhere along the line misplaced a liter of water here or there, so the pitching volume was 4l, meaning at very best it'll yield about 3 liters. The plan now I guess is to ferment in primary then put it into a glass demijohn. A taller vessel for secondary may make it easier to clear it. This also might make dry hopping a tad difficult. Fuck it. It's a small batch DIPA now.

05/12/17: 1.009

Bottling date: 10/12/17, 2.2 Vol @ 9.3%

First taste: 27/12/17 - Start carbing beers a bit more. Go for something like 2.4-2.5 vols as most brews so far have little carbonation. 2.3 or 2.4 would have suited this brew better. Ease off the crystal malts the next time you brew an IPA as this one is a little bit cloyingly sweet. Very chewy mouthfeel but great hop flavours. Ramp up the bittering hops and definately look at a DH schedule next time. Not bad for a first DIPA.

Author:

The Green Man

Boil Size: 4 Litres

Boil Time: 90

Boil Gravity: 1.099

Efficiency: 76

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 30 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/7/2017 5:44 AM

Notes: This was a roller coaster ride! Wort boiled with 4 litres of water, plus a litre of Sparge runnings. Cooled down to below 79 C with cooled water and cooled in a bath for 30 minutes. Liquored back with 2 Litres of bottled water from the fridge to OG 1.064. Yeast pitched at 18C. Kept at 18C for three days then allowed to free rise. Ambient temps were up-to 30C over a five day period. Put back in the 18C cooler as I was scared of fusel production at these temps. One more week at 18C. Half way through the week gravity reading revealed 1.000! Crazy! Supposedly 99% attenuation! At bottling at the end of 2 weeks since pitching FG was 1.000. No change, so 8.43% alcohol.
1 week after bottling tasting revealed a creamy head with silky mouthfeel. Due to oats, I guess. No fusel taste but great citrusy ethers. Really can't tell that it was fermenting at 30C for a while! Very tasty and clean. Not clear, but that is due to the oats.
Successful and will get better with age, if I can avoid drinking all of my tiny batch...

Author:

Jay Thomas

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/6/2016 3:05 AM

Notes: Pasteurize 1 lb. raisins in 1 QT. water than put the raisins into a hop bag inside of the fermenter along with the water used to pasteurize the raisins.1/2 lb.raisins in the mash.

Author:

ServaesaPorFavor

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.018

Efficiency: 35

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/4/2016 3:39 PM

Notes: Original Gravity: 1.057 (14°P)
Final Gravity: n/a
ABV: 5.75%
IBU: 55
SRM: 4-6
Boil Time: 60 minutes

Perform a multi-stage infusion mash with rests at 125°F (52°C) for 15 minutes, 145°F (63°C) for 15 minutes, 163°F for 20 minutes and 172°F (78°C) for 5 minutes.
Ferment at 66°F (19°C) for two days, then allow temperature to rise to 74°F (23°C), rack and condition 5 to 7 days before packaging.

Author:

SchuBrew

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.042

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: 8/19/2016 9:59 PM

Notes:

Author:

Fatty Lumpkin

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.096

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/24/2016 8:19 PM

Notes: Steep the crushed malts in 2.5 gallons (9.5 L) of water at 155° F (70° C) for 30 minutes. Remove the grains from the wort. Add the malt extracts and boil for 60 minutes. Add the first hop addition of Amarillo at the beginning of the boil primarily as a foam inhibitor. Add your irish moss for the last 30 minutes. Turn off your burner and remove your pot from your heat source. Now add your 5 ounces of Amarillo hops, and stir to mix in. After about 3 to 4 minutes, begin using your wort chiller to drop the temperature of the wort to pitching temperature. This addition is a bit tricky, but the goal is to have the large amount of hops in your beer for about 5 minutes after the beer has finished boiling, but prior to cooling below around 150. This extracts a small amount of hop bitterness, and a large amount of hop flavors. When you have cooled your beer to about 80, you can strain the beer into your fermenter. Aerate your beer and pitch your yeast. Ferment at 68°-70°F to help hold the aromatics in the beer. When fermentation is complete, rack your beer off the trub, and add the remaining “dry hop” addition of 3.0 oz. of Amarillo, and allow the beer to absorb the dry hop flavors for about 4 days. Then bottle or keg as you normally would.

Author:

andete

Boil Size: 7 Litres

Boil Time: 60

Boil Gravity: 1.08

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/26/2016 7:08 PM

Notes: Tune the carafa I till the color is bright red.

Author:

Husker71

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.015

Efficiency: 35

Mash Thickness: 1.5

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: 11/29/2015 6:36 PM

Notes:

Author:

TomBott

Boil Size: 1050 Litres

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 70

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: 10/13/2015 1:08 PM

Notes:

Author:

Trekker23

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.44

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/29/2014 11:52 PM

Notes:

Author:

Reichert

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/6/2015 7:45 PM

Notes:

Author:

Veronese

Boil Size: 2850 Litres

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 85

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: 4/10/2015 7:42 PM

Notes:

Author:

J and K

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 85

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: 3/2/2015 6:27 PM

Notes: Bake the Oats in the oven for 10 Min. at 300 degrees, until they smell like cookies.

Author:

Mastermind171

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.122

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/15/2015 10:10 PM

Notes: Just threw a bunch of partial bags of hops in this brew. May change some of the times of the misc additions. This is just a random experiment.

Author:

Antz

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

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: 2/12/2015 4:25 PM

Notes: The total wort boil time is 60 minutes. Add the first hop addition once the wort starts boiling. Add Irish moss or other kettle finings and the second hop addition with 15 minutes left in the boil. Add the last hop addition at flame out. Chill the wort to 67 °F (19 °C) and aerate thoroughly. The proper pitch rate is 2 packages of liquid yeast or 1 package of liquid yeast in a 2.4-liter starter.

Ferment at 67 °F (19 °C) until the yeast drops clear. At this temperature and with healthy yeast, fermentation should be complete in about one week. Allow the lees to settle and the brew to mature without pressure for another two days after fermentation appears finished. Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 2.5 volumes.

Author:

biella

Boil Size: 48 Litres

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/26/2015 7:12 PM

Notes:

Author:

Zaphod Brewblebrox

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.081

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/22/2014 7:27 PM

Notes: Brewday 18.01.2015.
Mashin at just above 60deg, temp drop to 54-55deg. Let rest for 15min. Add boiling water to reach 65deg, ca 7-8liters.
Let rest for 20mins.
Add 4liters of boiling water to reach 70deg. Let rest for 20.
Have 10-15 liters of sparge water at 75.
Sparge to collect 24liters of wort @ ~1060.

IBU Calculations have to be done separately since boil gravity will be ca 1060. Dry malt extract added last 15 mins of boil.

Pitched yeast at 20deg, cooled to 18during first night and let rise to 19during first day. Keep at 19 till end of primary.

ca 22l into fermentor @ 1103

Fermented at 18.5-19.5deg C.
Gravity ca 1034 after 10days.

08.02.2015
Racked to keg with a pack of CBC-1 yeast. Gravity @ 1033
Will try to referment it to get below 1030.

15.02.2015
Sample from keg after 1 week is 1031.

29.03.2015
Racked off yeast. FG is 1030.
Abv 9,5%-9,6%

Author:

valtert

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 65

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: cane sugar

Priming Amount: N/A

Creation Date: 9/18/2014 2:23 PM

Notes:

Author:

irysek

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 19.2

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/24/2014 10:48 PM

Notes: