Homebrew Beer Recipes | Page 1337 | Browse 320,000+ at Brewer's Friend

Author:

BenMyton

Boil Size: 7.6 Gallons

Boil Time: 75

Boil Gravity: 1.052

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/16/2016 2:21 PM

Notes: Bell's Two Hearted Clone

Substitute Wet Hops for 30-Minute at a rate of 6:1

Author:

Gilles' Brew (Dr. G)

Boil Size: 55 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 76

Mash Thickness: 2.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/11/2022 5:14 PM

Notes: Double batch with double grain bill where half is fermented with:
-WLP / Coastal Haze WPL-067
-Wyeast / London Ale III 1318 (in starter Exp. Aug 2022)

Dry hopping quantities are divided in two for the separate fermenting batches.

Dry hopping at day 14 (4 days)

Author:

Marz

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 23.72 psi

Creation Date: 1/30/2021 5:47 AM

Notes: I have a fermzilla and pressure connectors so this is my first attempt at fermenting under pressure (allowing it to carbonate in fermenter) and then will use the pressure when it is done fermenting to push through a 1micron filter and into bottles and since it will already be carbonated, I won't be priming with sugar before bottling. I'll update notes along the way.

I also wanted it to be higher than 6% ABV (I mean, this is an IPA after all) so I added 1 LBS of corn sugar to wort after boil which made SG go from 1.061 based on original recipe to 1.069 after boil.

UPDATE 2021-02-10 17:50:00PST:
So after about 2 days of primary fermentation, a seal broke and lost all my pressure after it got up to about 15PSI. I left it alone, dry hopped two days ago.

I bought a CO2 tank and adapters so I can re-pressurize a couple days before bottle but brew shop is closed so I got impatient and bought some dry ice and threw in 1/2LBS into Fermzilla fermenter. Was able to repair the leak from what I can tell while the pressure was building back up. Was able to attach a spout to fermenter and pour some into test tube for SG reading after about 30 minutes of carbonating from dry ice. Poured into test tube pretty carbonated, SG came out to 1.006 after testing multiple times and confirming temp was at 68F. Tasted pretty good actually! I might just do the dry ice trick every brew a couple days before bottle to carbonate. I am also going to attach a water sediment filter with a 5 micron filter before bottling to clear the beer.

Author:

Wolf Pack Brewing

Boil Size: 24 Litres

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 3

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: 5/4/2020 11:49 PM

Notes: https://beerandbrewing.com/breakside-brewery-ipa-recipe/

DIRECTIONS
Mash at 153°F (67.2°C) for 30 minutes targeting a pH of 5.3, then mash out to 165°F (74°C). Cast out to 66°F (19°C). Ferment at 68°F (20°C). Dry hop with the 50/50 mix of Citra and Chinook at the end of fermentation. Transfer off of the hops and yeast at day 11.

BREWER’S NOTES
We target an 8:1 sulfate-to-chloride ratio for our hoppy beers. Use a moderate amount of gypsum, calcium chloride, and Epsom salts to Burtonize your water. You might try 4 g gypsum, 0.5–0.65 g calcium chloride, and 0.25 g Epsom salt as a starting point.

Author:

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 8/15/2019 2:07 AM

Notes:

Author:

prospero

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 0.64

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 5.7 oz

Creation Date: 6/20/2019 3:31 PM

Notes: Lower IBUs (<10) if you want it more acidic, Higher IBUs (>18IBUs) for lower acidity. 18 IBUs or more to ensure final pH is >3.6 for restrained acidity.

Medium-toast French oak spiral for 3-5 weeks (to taste preference)

Pitched Yeast Bay cultures at 72 F and held for 12 hours, ramp up to 88 F over 7 days; approximately 2 weeks in primary
Pitched SARA Cellarman dregs (from starter) in secondary; approximately 4-6 months in secondary

Dreg Starter (for secondary fermentation)
1. Refrigerate your bottle for one week.
2. Open bottle or can and sanitize the lip with a flame. NOTE: You may also want to spray sanitizer on and around the cap before opening.
3. Gently pour the beer into a glass, leaving the sediment (yeast) in the bottle.
4. Swirl the sediment/yeast in the bottle and re-flame the lip.
5. Pour sediment into a sanitized container.
6. Grow your yeast using a stepped starter – start with 200mL of wort (1.020), then let ferment for three to five days or until fermentation noticeable. Then add an additional 800mL of wort (1.030) and let ferment an additional three to five days. Ramp up again if necessary.

Author:

ServaesaPorFavor

Boil Size: 95 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 12/12/2018 6:06 PM

Notes: Full box of Graham Crackers in 5 gallons - add to mash.
16 oz grade B maple syrup in 5 gallons - add after fermentation has completed.
3 cinnamon sticks to secondary.

Author:

Volnei

Boil Size: 40 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 80

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: 9/26/2017 3:07 PM

Notes:

Author:

7 Slot Brewing

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 63

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 73 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/15/2017 2:56 PM

Notes: Cold smoke with Peach wood 3 lbs of the Belgian Pale Malt

Author:

Brenden

Boil Size: 7.2 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 56

Mash Thickness: 1.5

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: 4/23/2017 4:42 PM

Notes: Originally were only going to use WLP007 but we didn't make a big enough starter.
Yeast:
240 Billion WLP007
100 Billion WLP545
Unknown amount of WLP001 Harvested from Brown ale.

OG:1.064
OG low due to higher water concentration. originally calculated for a 5.5 gallon batch.

FG:1.006

7.6%

Author:

ahigh

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 66.6

Mash Thickness: 1.5

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: 1/29/2015 8:44 AM

Notes:

Author:

SatanPrinceofDarkness

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.024

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: 7/4/2016 4:06 PM

Notes: lemonade, limeade and sour cherries from trader joes

Author:

kcq101

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/13/2016 7:02 PM

Notes:

Author:

e_satt

Boil Size: 13 Gallons

Boil Time: 75

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 1.27

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 11:56 AM

Notes:

Author:

nkgarfield

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: corn sugar

Priming Amount: 3.8

Creation Date: 2/20/2016 4:48 PM

Notes: Green Magic experimental hop

Author:

dkcollier@yahoo.com

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 76

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/16/2015 5:02 PM

Notes: ♦ BREW DATES:
Date: Brew Day • 10.16.15
Pitched Yeast • 10.17.15
Gravity End of Boil (OG) • 1.076
Gravity (FG) • 1.026 <----
Carbonation Day 11.02.15
Date: Tap/Drink Day • 11.07.15 20 psi
Drafted Who’s House • Dan's

♦ SESSION NOTES: 10.16.15
added .25 more 2 row <-----------------
added .5 more Munich (no Munich Light)
change to 1lb of Crystal 15L
change to 1lb of Crystal 30L
change to 1lb of Crystal 40L
because Phantom does not stock 10L, 20L
from 1.071 went to 1.076 ABV from 6.28 to 6.61

♦ STANDARD BREWING NOTES:
Create 8 gallons sparge water. Bring to 154° strike temperature
Prime pump. Push water through hose.
60 mins at mash – Add tbsp 5.2 pH balancer
Add grain – Sparge at 152° for ___ minutes (Minimum 60)
(One gallon loss during sparge process)
Water burn rate: 1-1/2 gallon per hour.
Drain GRAIN from kettle. Adjust water height of ___ (7 gallons)
Boil clean water for end of boil session adjustment
Mash Option dark beers – Add x tablespoon Calcium Carbonate
60 minutes – Add 2 drops Fermcap
WAKE UP!!!!!!
15 minutes – Add immersion chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last 10 minutes
♦ Check to see if nozzle is pointed upwards

♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales

♥ DRINKABILITY: Little on the strong side.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Author:

bilhelm96

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: Force Carbonate

Priming Amount: N/A

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

Notes: Underway – shift colors. American IPA with citrus aroma and up front taste plus a slight bready-ness from Maris Otter malt and a note of tartness from British Ale yeast.

Author:

Butter14

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 63

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/6/2015 6:18 PM

Notes:

Author:

Brandon Taylor

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.086

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: 5/19/2015 1:40 PM

Notes:

Author:

mattmmille

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 76

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 72 ° F

Priming Method: Corn Sugar

Priming Amount: 6.0

Creation Date: 5/2/2015 5:42 AM

Notes: farmboy 2 row and Farmboy wheat (North Carolina grown)