Homebrew Beer Recipes | Page 1351 | Browse 320,000+ at Brewer's Friend

Author:

dnezmusic

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.151

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/25/2014 12:44 AM

Notes: Two packets of yeast.

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:

bira delisi

Boil Size: 35 Litres

Boil Time: 190

Boil Gravity: 1.046

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/7/2017 1:33 PM

Notes:

Author:

JRF

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.083

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/17/2016 6:46 PM

Notes:

Author:

pinkfloyd4ever

Boil Size: 3.5 Gallons

Boil Time: 15

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/26/2015 4:35 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 68

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/27/2015 12:33 AM

Notes:

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 70

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: 9/22/2015 9:30 PM

Notes:

Author:

Barnstaple Brewers

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/24/2015 10:52 AM

Notes: Add Star Anise (10g); Cinnamon stick (1); ground nutmeg (1 tsp) and tangerine peel for last 10 mins of boil. Contain in a muslin bag and remove when cooling after post boil hopping.

Author:

bizoneil1

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/7/2016 7:15 PM

Notes:

Author:

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 80

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: 2/11/2016 3:31 PM

Notes: Knock out to 86F, pitch WLP672 or W5335, sit for 3 days, pitch W3711 and 1 cup oak chips

Author:

craftygrappler

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.125

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: Corn Sugar

Priming Amount: 4.23oz

Creation Date: 4/3/2016 12:39 AM

Notes:

Author:

dkcollier@yahoo.com

Boil Size: 8 Gallons

Boil Time: 75

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/27/2016 12:23 PM

Notes: ♦ BREW DATES:
Date: Brew Day • 05.27.16
Gravity (FG) • 1.068
Date: Pitch Yeast • 05.28.16
Date: Keg Day • 06.11.16
Drafted Who’s House • Dan's
14 Days Fermentation

♦ SESSION NOTES:
United Kingdom - Crystal 45L was changed out to US Crystal 40 (Phantom).
American Munich Light 10L was changed out to Best Malz (German) Munich Malt (Phantom). Now change out for Munich Best
Changed first addition hop from 0.9 to 1.0 oz.

Started with 8 gallons of water. Too much water. 13.5 pds of grain did not seem to absorb as much after sparging. had to boil extra half hours to get it down to 5.5 gals final amount. 7 gallons will be the max.

♦♦ Use 3 Vials of San Francisco Lager Yeast WLP810 @ 62°

WLP810 San Francisco Lager Yeast.
This yeast is used to produce the "California Common" style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners and other style lagers.
Optimum Ferment Temp. 58-65°F (14-18°C)

♦ STANDARD BREWING NOTES:
Created 8 gallons sparge water. NEVER AGAIN Bring to 154° strike temperature
Prime pump. Push water through hose.
60 minutes – Add tablespoon 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
60 minutes – Add 5 tablespoon Gypsum for IPA (Optional)
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: What did you like about it. 06.22.15 Perfect beer. Tested side by side with the original. Remarkable close.

♦ RECIPE NOTES:
Brewing Classic Styles - Jamil Zainasheff
Page 108. Modification to make it more like a Anchor Steam Ale - Style - California Common
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
♦ Northern Brewer Hops - Origin and Description
Northern Brewer Hops is an England native who is seeing its days live out mainly in Germany and the U.S. There is a separate U.S. hops variety that was bred in the United States that has similar properties. This dual use hops had a higher alpha acid content for the time, however super alphas have doubled, even tripled the content since back in the day. With that said Northern Brewer hops grown in Germany, sometimes referred to as Hallertau Northern Brewer if grown in the region, has made its mark and is used throughout beer styles such as European Ales, Lagers, and Pilsners. It is also synonymous with steam beers as in Anchor Steam.

Northern Brewer hops is used for both bittering and aroma additions in the kettle. It has an alpha acid content of 7.0%-10.0% and is a well rounded variety. The bitterness is moderate and the aroma comes off as plump. As one of Germany's main high alpha hops, Northern Brewer is both versatile yet refined.

Author:

marcoszambon

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 60

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 28 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/18/2016 6:50 PM

Notes:

Author:

dkcollier@yahoo.com

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.003

Efficiency: 60

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: 3/11/2015 2:08 AM

Notes: 07/02/14

Author:

Back of the Passage Brewery

Boil Size: 31.5 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 59

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/26/2017 4:49 AM

Notes: Named after the gecko that died in the cooling wort of a batch.

Mark 3
- Upped Ale malt to 6kg from 5.9kg
- Cut Dark Choc from 0.4kg to 0.2 and added 0.2kg of Light Choc.
- Switched from Mangroves M44 to Wyeast 1056
- Dropped boil time to 60min from 90min
- Motueka dry hop dropped to 20 from 50g.
- Added 50g of Waiemea for dry hop
11/2/18 - SG: 1013. Looks cloudy brown not black, tastes quite fruity, Dry hopped in stainless hop sleeve.
18/2/18 - Kegged and carbed (after 48hr cold crash to 0.5C), doesn't looks brown and not black?
28/2/18 - Pours dark cloudy brown, tastes great, still has the slight roasted flavours save plenty of hops but just not the colour.

Mark 2
Gecko died in batch and had to re-boil wort. Turned out great, smashed a whole keg on the house boat.

Mark1
- Gladfield American Ale Malt, Dark Chocolate Malt & Rye Malt used.
- Dark Choc Malt added late (15 min left) in mash to minimise astringent flavours.
- Strike Temp. 67.5C,
- 22L, lost 12L from strike volume (34L), hot day.
- M44 (x2) yeast used instead of US-05
- D-rest at 22C near end of ferm.
12/2/17
- Dry hopped at 20C for 5 days
17/2/17
- FG: 1012, Cold crashed to 0.5C for 7 days.
24/2/17
- Kegged
10/3/17
- Tasted from a bottle, slightly sweet with a delicious roasted coffee flavour and a smooth body, loved it.

Author:

Flashcdog

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 77

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/6/2015 6:18 PM

Notes:

Author:

idperkins

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 0.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: Honey

Priming Amount: 3 tbsp

Creation Date: 3/18/2017 7:26 PM

Notes:

Author:

fmfdan02@gmail.com

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/30/2018 10:07 PM

Notes:

Author:

AHarper

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 80

Mash Thickness: 2.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/26/2018 10:45 AM

Notes: This is an update to ET#1 based on experience of the first brew. There may not have been enough hops first time round so have added some more. First batch was short on volume but spot on with SG prior to boil (1.034). Post boil was 1.045 for some reason? This may be down to estimated boil losses being wrong?

Note Yeast amount - more than 1 packet!!!!