Homebrew Beer Recipes | Page 14 | Browse 320,000+ at Brewer's Friend

Author:

Antmuzic

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

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: 3/7/2018 8:36 PM

Notes: https://www.beeradvocate.com/community/threads/may-edition-what-homebrew-are-you-drinking.508399/page-2#post-5460155
https://www.homebrewersassociation.org/how-to-brew/tips-brewing-new-england-ipa/
https://byo.com/article/neipa-style-profile/
http://www.homebrewfinds.com/2016/06/finding-the-conan-strain-of-yeast-vermont-ipa.html

STRAWBERRY MILKSHAKE IPA
For 5.5 gallons at 1.073 OG 1.012 FG
66 IBU
5.3 SRM
8.0% ABV

Malt
8.0 lbs pale malt
2.0 lbs Golden Naked Oats
1.0 lbs flaked oats
1.0 lbs white wheat malt

Mash
Single infusion mash at 150°F

Hops
1.0 oz Columbus for 60 minutes
1.5 oz Mosaic whirlpool at 180°F for 20 minutes
1.5 oz Mosaic whirlpool at 180°F for 20 minutes
3.0 oz of Mosaic at dry-hop (10 days after fermentation start, or when kegged)

Yeast
Conan

Miscellaneous
1.5 lbs lactose (added 2 days after fermentation start)
6.0 lbs strawberry puree (added 2 days after fermentation start) [For the puree, took 6lbs of frozen strawberries, added 1.5lb of lactose on stove with ~12oz of fermenting ‘wort’ and heated gently to around 180F for ~15 minutes, to ensure no contamination of wild yeast)

Note: You can also add some pectinase at this time, which might help breakdown the strawberries a little more and enhance flavor extraction.

Author:

vkrishan

Boil Size: 7.2 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 1.5

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: 2/24/2016 11:39 PM

Notes: From (Andy Mitchell @ NB)

Bittering: Nugget (very very small amount)
Whirlpool: 50% Crystal, 25% Azzaca, 25% Centennial…total >90% of the hops used in the boil
Dry Hop: Simcoe, Galaxy, Mandarina Bavaria, Cascade, Citra, Chinook, tangerine peel

That dry hop is crazy, the largest portions are Cascade and Citra

If it were me, I would split the late kettle hop addition between a 10 min addition and a flameout / whirlpool addition. I think that would replicate what we do better because of how our process works. Even though we use the peel in dry hop (it’s a powder) you may have better luck using it at flameout if it’s fresh zest…or maybe both dry hop and flame out.

Cloner: Vinnie Krishan

Author:

Jimbo64

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 72

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: 6/5/2013 10:17 PM

Notes: Simple beer to bring out the intense grape/fruityness of the New Zealand Nelson Sauvin hops. Done as a SMaSH style. Single malt, single hop, fermented with clean US-05, mashed at 155 to leave some residual sweetness.

Author:

ajbeckwith

Boil Size: 15 Gallons

Boil Time: 90

Boil Gravity: 1.063

Efficiency: 77

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: Force Carb/Bottle Condition

Priming Amount: N/A

Creation Date: 12/11/2014 3:42 AM

Notes: The 'Late Addition' Belgian Candi Syrup and Table Sugar are actually 5lbs and 1lbs, respectively, added after 3 days of fermentation. They are added as fermentables to approx final ABV.

Author:

Homebrewski

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Forced Carbonation

Priming Amount: 3 weeks (min.) at 8 psig

Creation Date: 1/24/2012 9:43 PM

Notes: (5 gallons/ 19 L, extract with grains) OG = 1.078 FG = 1.020 IBUs = 60 SRM = 59 ABV = 7.5 %

Step by Step:
Steep the crushed grain in 2 gallons (7.6 L) of water at 155 ºF (68 ºC) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.8 L) of hot water. Add the liquid and dried malt extracts and bring to a boil. Add the hops and Irish moss as per the schedule. Add the Sumatran coffee and two chocolate varieties at the end of the boil. Add the wort to 2 gallons (7.6 L) of cold water in a sanitized fermenter and top off with cold water up to 5 gallons (19 L). Cool the wort to 75 ºF (24 ºC). Pitch the yeast and aerate the wort heavily. Allow the beer to cool to 68 ºF (20 ºC). Hold at that temperature until fermentation is complete. Transfer to a carboy, avoiding any splashing. Add the Kona coffee and condition for one week, then bottle or keg. Carbonate and age for two weeks.

All-grain option:
This is a single step infusion mash. Replace the malt extracts with 13.2 lbs. (6 kg) 2-row pale malt. Mix the crushed grains with 3.75 gallons (14 L) of 172 °F (78° C) water to stabilize at 155 ºF (68º C) for 60 minutes. Sparge slowly with 175 ºF (79º C) water. Collect approximately 6 gallons (23 L) of wort runoff to boil for 60 minutes. Reduce the 60 minute hop addition to 1 oz. (28 g) and the 30 minute addition to 0.4 oz. (11 g) to allow for the higher utilization factor of a full wort boil. Follow the remainder of the extract with grain recipe.

Author:

SmokinSkinWagon

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.3

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: 3/24/2015 9:46 PM

Notes:

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 1.25

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: 3/5/2015 7:09 PM

Notes:

Author:

Toombstone

Boil Size: 27.9 Litres

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: 5.411

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/6/2013 7:54 PM

Notes: Brewed using the 20L Braumeister. Finally a beer for me, one of my favourite beer styles from one of my favourite countries to visit. Fermented towards the high end of the yeast temp to extract the banana flavours I love, if they are not for you please ferment at a lower temperature.

Update 2019-06-27: I have changed the malt bill to include a lot more wheat, as I have learned this brings out the banana, the mash schedule slightly changed to improve body.

Author:

Ozarks Mountain Brewery

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/27/2012 9:26 PM

Notes:

Author:

Shiny Head Brewer

Boil Size: 7.25 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 62

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Cane Sugar

Priming Amount: 185g

Creation Date: 7/20/2012 3:28 AM

Notes: 3.4 CO2 volume

Bavarian Hefe - mistakes made too cool of a mash temp 144° add 3 quarts 212°. 152° one hour mash. Too much hot liquor to boiling tank 7.25 gallons add 15 minutes to 90 minute boil. Took pre-boil gravity 1.01 very hot next time cool down first.

Author:

Dmac57

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: corn sugar

Priming Amount: 3.7

Creation Date: 12/27/2016 10:19 PM

Notes: Priming assumes 5 gallons bottled

Author:

Snarley88

Boil Size: 26.5 Litres

Boil Time: 60

Boil Gravity: 1.076

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/5/2015 1:31 AM

Notes:

Author:

HG Brewing

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.093

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 3/4/2014 1:07 PM

Notes: Ferment in the primary for 7 days, or until fermentation slows, then rack onto hops for dry hopping schedule for 5 days, or until fermentation stops. Add Gelatin to secondary 3 days prior to bottling and cold crash in fridge at 32-40 degrees to clarify beer (optional step).

This IPA sports deep gold in the glass with a creamy beige foam cap. The nose takes in a pleasing blend of floral hops along with citrus. It's a light to medium-bodied IPA with a well balanced palate that is not too bitter, consisting of citrusy hops and malt.

The finish aroma and flavor is a combination of hops and malt.

Lagunitas IPA is a MOST WORTHY West Coast IPA. This clone recipe will get you right there!!

Author:

LarryBrewer

Boil Size: 3 Gallons

Boil Time: 50

Boil Gravity: N/A

Efficiency: 30

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Dextrose

Priming Amount: 3/4 Cup

Creation Date: 9/2/2012 2:54 PM

Notes: Add 2 tsp of Gypsum to water, based off starting with DC water.

The recipe released from the White House has an error, they mention 1.5 oz of Fuggle in the list of ingredients, but then only 0.5 oz in the instructions. I went with 1.5 oz here.

The instructions are also a little weird in terms of the boil times. They say 'add the honey and boil for 5 more minutes'. So, actually it is a 50 minute boil, not a 45 minute boil.

Other than that, it is a straight forward extract batch.

To get it to qualify as an Amber Ale, had to set the IBU equation to Rager, and the SRM equation to Daniels. I'm open to suggestions on the style (haven't tasted it).

Author:

turnerbrau

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 80

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/15/2011 12:51 AM

Notes: 3-5 days primary
2-4 days secondary
Bottle conditioned with original yeast
fermentation temp: 72f
typical hefeweizen
smooth and bready with some clove and subtle banana.
Cant stop drinking this one. tastes like a German import for a fraction of the cost

Author:

Bakke Brygg

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: Sukkerlake

Priming Amount: 6,5 g sukker/L

Creation Date: 9/4/2014 12:22 PM

Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 13,3 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

I dette ølet kan et mer avansert meskeskjema være verdt å prøve:
55 grader i 15 min (proteinsteg)
63 grader i 45 min (beta-amylasesteg)
72 grader i 15 min (alfa-amylasesteg)
77 grader i 5 min (utmesk)

ELLER:
Mesking på 66 grader i 75 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 9 grader før pitching av gjær.

Gjæring på 10 grader til 2/3 av FG er nådd (typisk etter 10-14 dager). Øk deretter gradvis (ca. 1 grad pr. dag) til 17 grader. Hold på 18 grader i 2-3 dager. Senk deretter til 10 grader eller lavere før tapping (totalt 20-28 dager).

Gjæralternativer: WLP820, WLP838, WLP850, Saflager 34/70, Saflager S-189

Author:

BBQJake

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 11/22/2013 10:29 PM

Notes:

Author:

Park

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 85

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/5/2015 7:13 PM

Notes:

Author:

Matt Trethewey

Boil Size: 7.50004 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 65

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: 5/29/2011 4:43 AM

Notes:

Author:

Cali Duck

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 65

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/9/2018 8:29 PM

Notes: Once primary fermentation completes, give 1-2 day diacetyl rest. During this time, chop up a whole seedless watermelon into cubes and freeze for 1-2 days. This will pasteurize the watermelon. Defrost and beat watermelon to a chunky pulp. Pour into primary or place in bottom of secondary and rack beer on top, then cold crash for 1-2 days. My spigot clogged on me with watermelon chunks so I had to use a racking cane to the keg. Package, carbonate, and serve!