Homebrew Beer Recipes | Page 1526 | Browse 320,000+ at Brewer's Friend

Author:

elys1an@icloud.com

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 68

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: Granulated Sugar

Priming Amount: N/A

Creation Date: 11/24/2016 12:29 AM

Notes: Initially 10L batch.
Partial mash 2nd time, 4 jars of meridian malt extract 1.5kg. Dry hop of 15g for 4 days - not tried

3rd time 31.5 litres water total, 15 in mash and 15 in sparge. Check gravity at end and use remaining 1.5 litres for dilution

4th time try 17.5 mash, 15 sparge

Author:

=DCB=

Boil Size: 7.38 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/27/2023 4:05 PM

Notes: https://www.brewcabin.com/hazy-ipa/

Soft crash to 58F after 7 days. Then add remaining hops.

Author:

RustyBarrelHomebrewing

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 68

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: 11/19/2021 5:07 PM

Notes: ==============================
11/19/2021
Initial recipe formulation.
Building off of my basic NEIPA recipe (copied from Sitiva/The Man With The Umbrella), reducing the oats a little bit (some feedback from IG said the oats could have contributed to the awful color and oxidation i had on the last batch).

Subbing in all mosaic hops. Added froot loops half a family size box to the mash and the other half in secondary with the dry hop. That should be enough?

The secondary one should go in after the beer has been crashed so that it doesnt ferment. although it still might to some degree. maybe needs to get crashed colder before adding it?

There are other recipes out here for froot loops beer and fruity pebbles although many of them are lighter beers, sours, etc. havent seen a hefty neipa and most guys arent using the cereal in the dry hop.

Todo : check other recipes to see how much other guys have done.

Author:

Maltose Falcons

Boil Size: 31.99 Gallons

Boil Time: 60

Boil Gravity: 1.062

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 2:09 AM

Notes:

Author:

Final Boss

Boil Size: 7 Gallons

Boil Time: 75

Boil Gravity: 1.056

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: 2/22/2021 8:02 PM

Notes: 1.25lbs Lactose and 2oz Sweet Orange Peel a few minutes before Flame out

3 cut and scraped Vanilla beans in 5oz of Bourbon added at Kegging

2oz Amarillo Keg Hopped

Author:

dmarten

Boil Size: 9.2 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 3.76 psi

Creation Date: 12/27/2020 3:39 PM

Notes: Kit from Northern Brewer supply
https://www.northernbrewer.com/products/dragons-silk-imperial-stout-all-grain-kit?variant=7731868336172

Author:

Brainstem Brewing

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.5

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: 6/7/2020 10:37 PM

Notes: Based off the legendary Peeper Pale Ale, this beer balances hop flavor and malt. Look for earthy, tropical notes. Drink it because it’s time to get back to business

Author:

1mooseknuckle

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/15/2019 1:37 PM

Notes: Star Anise at boil 2 florets
1/2 tsp. Coriander
Orange peel 1 fresh zest

Author:

Kjeller 5

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 3

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: 7/13/2018 12:33 PM

Notes:

Author:

donop12

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 75

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: 2/23/2017 11:16 PM

Notes:

Author:

Jodi

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.127

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/20/2015 4:52 PM

Notes:

Author:

BWB

Boil Size: 11.5 Gallons

Boil Time: 60

Boil Gravity: 1.076

Efficiency: 73

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/18/2016 7:57 PM

Notes: Note: 597 Bil Cells required for yeast. Going under will underattenuate and disrupt the yeast's ability to reduce diacetyl.

3 pkgs of Ringwood in a 2.2L Starter with Stir Plate

Diacetyl Rest for 2/3 days after primary fermentation completes

Add 1# of Cacao Nibs in the secondary for 5 days.
Add 10# of Raspberries in the secondary for 5 days.
Add 1oz Vanilla after raspberries ferment out

Let rest for 2 weeks or until Diacetyl is reduced

Author:

Pumpkin Hill

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 65

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: 10/19/2016 7:26 PM

Notes:

Author:

Papini

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: Cane Sugar bottling

Priming Amount: 9 g/l

Creation Date: 10/13/2016 3:56 PM

Notes: Primary Fermentation for 7 days at 12°C.

Secondary fermentation for more 14 days at 2°C .

Author:

daoencz

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/20/2016 5:17 PM

Notes:

Author:

Timox

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.027

Efficiency: 70

Mash Thickness: 3

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: 5/12/2016 6:23 PM

Notes: Hiivana Mauribrew draught
0 66
15 66
30 66
45 65.5
60 64
75 63.5 u200
90 65
11.3L 80C huuhteluvettä
OG 1.040
FG 1.010

Author:

Cultivation Brewing

Boil Size: 1.5 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 60

Mash Thickness: 1.5

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: 2/13/2016 5:09 PM

Notes: 20B - American Stout 2
FOSTAG STOUT AMERICAN STOUT NHC08 Category 13: Stout
2008 AHA National Homebrew Competition Gold Medal Sponsored by Brew & Grow Mike Feiertag, Jim Foster, Cincinnati, OH, American Stout, Bloatarian Brewing League "Fostag Stout"
American Stout
Ingredients for 10 U.S. gallons (37.85 liters) 19.0 lb (8.62 kg) Maris Otter pale malt 2.0 lb (0.9 kg) chocolate malt 2.0 lb (0.9 kg) English roast barley 2.0 lb (0.9 kg) 120° L crystal malt 1.5 lb (0.68 kg) flaked oats 6.0 oz (170 g) Cascade whole hops, 7% alpha acid (60 min.) 2.0 oz (57 g) Cascade whole hops, 7% alpha acid (10 min.) White Labs WLP001 California ale yeast Dextrose to prime Original Specific Gravity: 1.060 Final Specific Gravity: 1.014 Boiling Time: 90 minutes Primary Fermentation: 7 days at 68° F (20° C) in glass Secondary Fermentation: 3 days at 65° F (18°C) in glass Directions Mash grains at 154° F (68° C) for 90 minutes. Judges' Comments "Chocolate, toasty malt, medium hop bitterness. Very drinkable. Could use more hop flavor and aroma." "Very good beer. Good balance between malt and hops."

Author:

stoyan ninov

Boil Size: 40 Litres

Boil Time: 90

Boil Gravity: 14.1

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: table sugar

Priming Amount: 235

Creation Date: 2/11/2016 3:54 PM

Notes:

Author:

Mike Sharpes

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 60

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/25/2015 8:00 AM

Notes:
Sofie AG Clone
Brew Type: All Grain
Style: Saison
Batch Size: 5.00 gal
Boil Volume: 7.00 gal
Boil Time: 90 min
Brewhouse Efficiency: 75.00 %
Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)

Ingredients
Amount Item Type % or IBU
9.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 78.26 %
0.75 lb Munich Malt (9.0 SRM) Grain 6.52 %
0.75 lb Wheat Malt, Bel (2.0 SRM) Grain 6.52 %
1.00 lb Sugar, Table (Sucrose) (1.0 SRM) Sugar 8.70 %

1.00 oz Amarillo Gold [8.50 %] (60 min) Hops 29.3 IBU
0.50 oz Amarillo Gold [8.50 %] (0 min) Hops -

1.00 oz Orange Peel, Bitter (Boil 0.0 min) Misc
2.00 oz Oak Chips (Secondary 7.0 days) Misc

1 Pkgs Belgian Saison I Ale (White Labs #WLP565)
1 Pkgs Brettanomyces Bruxellensis (Wyeast Labs #3112)

Estimated Original Gravity: 1.067 SG
Estimated Final Gravity: 1.019 SG
Estimated Color: 4.8 SRM
Bitterness: 29.3 IBU
Alpha Acid Units: 8.5 AAU
Estimated Alcohol by Volume: 6.20 %
Notes
*Start fermentation at 68 and ramp up to 80 at the end of fermentation.
-----------------
Mashed from 152 down to 147 over the course of 90 minutes. Although beersmith says this will finish at 1.019, I expect for it to finish below 1.010 with the Brett.

I got this in the fermenter this weekend and I'm planning on letting it go a week or so before pitching the vial of Brett B. I'll keep everyone updated.