Homebrew Beer Recipes | Page 1547 | Browse 310,000+ at Brewer's Friend

Author:

Bootham

Boil Size: 27 Litres

Boil Time: 75

Boil Gravity: 1.059

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: 1/31/2015 9:49 PM

Notes:

Author:

Back Deck Brew/Thirsty Pilgrim

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.079

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/5/2022 8:11 PM

Notes: Yeast Option:
WYeast 1010 - American Wheat

Author:

RustyBarrelHomebrewing

Boil Size: 7.5 Gallons

Boil Time: 60

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: co2

Priming Amount: N/A

Creation Date: 10/23/2021 12:01 PM

Notes: ==================================
11/17/2021
updating recipe FG was 1.010 for 7.2%. it does NOT taste that strong. still really thin bodied. still idaho 7 bitterness but not as bad as previous batch, it may be fading. it needs more flavors - more malt backbone (crystal malt andor carapils. if you want to keep it yellow. you could take it another direction see red ipa notes below). it also needs more hops, i subbed several ounces of cascade to dry hop for what was idaho 7 last time and we did get reduction of the piney bitterness but it still doesnt have enough hoppy presence to be delicious. its just thin watery slightly bitter slightly hoppy beer with no backbone. i may start throwing random hops into a dry hop bag in the keg to see what happens.

red ipa discussion.
although we are saying the potato is not really imparting any flavor, at the same time you could maybe get some earthiness from it, the idaho 7 definitely has some earthiness and pine....you could take this the earthy route and add some roasted grains to more of a red ipa like a rye. maybe add rye too and spicy earthy hops. NB rye ipa uses pallisade. simcoe, amarillo centennial, anything for old school ipa would work.)
==================================
10/23/2021
updating receipe for attempt 2. first batch was really dry and too bitter to drink. i was surprised that i didnt get much aroma or hop flavor from the idaho7 dry hop. I think i will stick with same grain bill and expect the dryness, but will significantly reduce the IBUs from 80 to minimum of 40 for the style. reducing warrior and 30 min idaho7 addition. Also substituting some of the idaho dry hop with cascade to give it a little more hop aroma and flavor. bumping up efficiency to 70% will be brewing it on G40.

i think last time i ran this on tap. should consider doing water adjustments andor building from RO....

===================================
9/13/2021
reducing potatoes from 15 to 10lb just because its a lot of friggin potatoes. the pH from existing recipe was really too low, not sure how accurate, so I axed that and reset for henrico water, now way too high, so im adding 8tbsp phosphoric acid to bring it to 5.5. Not sure how accurate my henrico profile is at this point, about a year old. and at the moment I dont have a pH meter to check it.

===================================
4/5/2021
Reworking the potato ipa idea. Originally had it as more of a neipa based off of conan. Here we change it to more of a traditional west coast ipa. i think the potato will dry it out and idaho 7 sounds like more of a west coast ipa hop.

for the potatoes :
will skin chop and boil 15 lbs then mash/whip them into mashed potatoes, then add to the (beer) mash. research tells me its 7.6 points per pound per gallon which i have input above. double checked this number - 5 lbs should give as many points as 1 pound of 2row)

idaho 7 write up : https://bsgcraftbrewing.com/idaho-7
brewing with potatoes : https://byo.com/article/brewing-with-potatoes-techniques/

===================================
SNAPSHOT FROM BSG SEQUOIA 4/5/2021
===================================
4/2/2021
updating recipe from actual measurements. low on gravity but i think i pulled too much wort and ended up with nearly 6 gallons. mash was strangely in the 5.3 range. ended up adding another 4 oz hops dry hop to the keg.
===================================
3/25/2021
night before brew night
....and im realizing i did not pick up distilled water...doh. looking for an alternate water profile that i can build off of my tap water - and that is assuming the water profile i have for henrico county (from ward labs test sept 2020) is correct! eek.

made a new water profile based on a green flash clone recipe from theelectricbrewery site which they say is basically taken from a randy mosher pale ale water profile. lets see if it works.

===================================
3/17/2021
starting to worry a little about my last IPA, coming from the can its tasting really one dimensional, not bitter enough, too thin, and maybe im paranoid but i detect a slight sour note - wondering if it could be from the acid malt, not being covered up because of the really fermentable grain bill.

for this one i will use phosphoric acid and some crystal malt. adjusting the water chemistry accordingly. considered bumping the warrior too but this brew should have more IBU anyway because sequoia is higher AA than amarillo. its already 90s
===================================
3/13/2021
snapshotting amarillo smash weaddababyitzaboy into this new one to try the sequoia hops. will run it exactly the same. one downside to the amarillo brew was that it couldve had more bitterness. and, i think im starting to understand where people say the west coast can be too one dimensional with only one hop.

could consider adding some light crystal for more malt flavor, or even some reddish crystal along with a more piney hop, more additions for more layered hop bitterness and flavors. maybe in the future but for this time probably just want to let the feature hop shine. its already a blend anyway.

anyway for this brew, the BSG sequoia hops will have slightly higher AA (11 instead of 8ish) and im boosing warrior addition from .73 to .80.

should double check on that salt amount...???

might run it with lutra since i have a bit of it on hand already.

i am also boosting the base malt to get it to 7% so that is taking away from my bitterness effort but it should still be in the 90s IBU. if it still comes out flat we can amp up the hops and bitterness next time.

===================================
1/28/21
brew day. measured 1.062 OG for efficiency of 70%. did double crush on the grain. everything else went smoothly. the water volume calculator was pretty spot on. not sure if i ended with 5.5 gallons or 5 tho.
===================================
1/14/2021
reformulating 10gal cane west recipe into 5 gallon weaddababyitzaboy west coast ipa featuring amarillo hops.
* scratching water profile - was going to switch to ward labs one but its difficult to arrive at the target water profile with that.
* starting with distilled water and building from there.
* swapped out centennial for amarrillo pretty much oz for oz
* adding acid malt for pH
===================================
11092020
just took FG 1005 at 90 deg which equates to 1007 at 70 so turned up attenuation to 86% to match that. ===================================
11/06/2020: brewed last night. everything went well. forgot to take pH and pre boil gravity. it looked like it was boiling slow so i turned it up last 15 minutes of boil, then after chilling i was under volume and OG at like 1.080! topped up to about 10 gallons it appeared still at or above 1065, added more water anyway since i will be having dry hop and trub losses so im estimating 10.5 gallons although it could be more. after all the finagling hit target OG of 1063 on about 10.5 gallons, split one pouch of hothead between two fermentors. lifted brew pot up to table and dispersed wort from there, no pump needed.

the water chemistry tab here is a little wonky i just fixed it to start from my estimated henrico county water to adjust to light colored and hoppy. originally it didnt carry over the profiles from the previous version of this recipe but the water agent amounts are correct. i have an updated sept 2020 water profile from facebook kicking around that i need to add here.
===================================
11/01/2020:
scaling up to 10 gal. i think it will work if i can hit this 68% efficiency. water will take some work. prob will have to treat the mash and sparge water separately - 8 gals for mash and another 6 for sparge. only using 1 lb centennial for 10 gal batch seems light but we will see. i guess west coast uses less? still at 100ibus so it will be decent. could think about using some other hops in flameout and dry hop....cascade...?
===================================
7/14/2020:
just adjusted the water profile in the calculator for 8.5 total gallons treated water and the numbers came out a little better. however a little concerned because the calculator says mash pH will be 5.6 but this recipe says 5.45. i suppose either is fine but the inconsistency is making me nervous that im screwing something up.

going forward i think it will be simpler to use RO and build from there, or try to see if there are basic / minor adjustments i can make to my water to get where i want to go (e.g. just a simple gypsum addition andor campden tab)
===================================
7/13/2020:
adjusting the hop bill based on what i have. increasing ibu from last time (this time using cryo warrior!) decided to try to use all 8oz of centennial i have from a particular Washington state farm via hop of the month. will have increased dry hop.

even though im planning to use hothead (quick turnaround) i noticed in the last brew the beer tasted great initially, then diminished, then peaked later. as such maybe try to ferment for 7 days, dry hop 3 or 4 days in, remove dry hop and cold crash for 7 days before kegging...?
===================================
6/21/2020:

for this 4th attempt at west coast this year, i will be experimenting getting to some target water profile good for west coast ipas.

for now i am going to use the light & hoppy profile built into brewers friend. the chloride cl- is high for the profile (but normal overall) but i think the only way to reduce that is to use RO water so i will just leave it. going to use gypsum (to add calcium) and phosphoric acid to reduce mash pH. we'll see

here is another reference :
https://shop.theelectricbrewery.com/pages/green-flash-west-coast-ipa

===================================
6/21/2020:
this still came out 1.010 but not dry or crisp but rather sweetish. going to take a look at water chemistry next time. (this beer was just brewed using untreated henrico va tap water)

the beer also came out hazy, orangeish. and possibly oxygenated probably because it got roughed up during dry hop / packaging stages as it was my first time dealing with the conical fermentor and spunding valve.

===================================
5/31/2020:
changing grain bill to bump sugar up from 0.5 to 1lb to try to get more dryness. ive read you can do up to 10% sugar. (they say dexrose but im just using table sugar)

also changing hop sched based on the hops i have. i was planning to use some crystal wet hops for this batch but id prefer to use them all at once 2.2 lbs which i think is going to take up a lot of loss, also i am brewing this for the first time on digiboil which may have boiling limitations so im going to fall back and just use some centennial from my hop of the month club. id prefer to use all of one so i can see if i can get the different flavor profiles....
(should i do smaller batches so i can do side by side-ish? if that, ferment in a keg with spunding valve?).
will plan to use the nugget for bittering instead of warrior.....well see.
============================================
5/7/2020:
recipe cloned from "i aint mad atcha". changing recipe in prep to rebrew. simplifying hop varieties. lowering abv a little, removing 15L. aiming for 80 some ibu again. going to mash a little lower? 150. using hothead yeast.

4/7/2020 :
brew day. swapping out the 0.9 magnum 14aa 60 min for 0.5 warrior unknown AA and 0.5 nugget 13.4AA both for 60 mins. this adds up to more IBU than it was with the magnum, but the byo article has it at 77IBU. also i am using some 2 oz 11.4AA 2018 whole hop centennial for the 15 min addition. these hops were leftover from something else, hopefully not oxidized or anything. this way i can add 2 more oz to the dry hop for more flaves. inputting the whole hop AA brought the recipe up to 77IBU. ALSO on a whim i decided to drop a pound of 2row and add .5lb cane sugar to dry it out a little bit. still doing the .5lb 15L (original byo recipe had a pound but last rendition was too sweet). if this all works according to plan i think it will be a nice beer. not sure if i am going to get close to stone. i had a stone ipa the other night. it was too dry and bitter compared to mine. looking for something in between theirs and mine.

3/31/2020:
today i am bumping the magnum and base malt amounts to increase the target IBU and OG to match the BYO article. i am blindly changing the attenuation to match the BYO FG.

this beer was weird. right now it is clear, faint bitterness, decent hop flavor, overall seems close. it is a little too sweet.

this was fermenting at a bit low temperature last month. it was in the fermentation chamber while we were away on vacay but it wasnt plugged in. when i returned it was around 50 or 55. i did cold crash it and kegged it, first week or two it was super hazy and sweet it threw me way off, i thought id confused it with mango maya base beer. it cleared up, hops began to shine more. over time

i had a recipe snafu. unsure the OG. FG is about 1.014. based on 12.5lb 2 row and adjusting attenuation for the FG i got about 6.48 abv on batch 1 (march2020)

8/26/2019 :
adapted from brew your own clone recipe. unclear when this appeared in print. https://byo.com/recipe/stone-ipa-clone/

they boil for 90 minutes (probably to get more bitterness out of less hops, those smarties) they also use perle + magnum but i will just use enough magnum for 60 mins to get up to IBU. the recipe calls for whole hops for dry hop but that will depend on availability / convenience...

Author:

Pork n beer

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: 1.3

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: 9/12/2020 3:53 PM

Notes:
FIRST DRY HOP

Don’t worry too much about oxidation here, just be quick in adding the hops if going through the top.

SECOND DRY HOP

You HAVE to flush the headspace with CO2. You can easily bubble this up through the beer. Do so for 30 seconds before adding the hops and 30 seconds about an hour afterwards. This both protects the beer and rouses the hops to increase utilisation.

CRASH CHILL

As you crash to 2C air will be sucked into the fermenter. To avoid this, fill a balloon with CO2 and put it over the top of the blow tube. It will then suck in CO2.

…..

Right, that’s enough oxidation chat. Here’s our Citra, Mosaic and BRU-1 homebrew NEw England IPA recipe made with Lallemand’s Verdant Ale Yeast. Expect big apricot, mango, vanilla and pineapple notes.

Our homebrew New England IPA
Check out our Brewer’s Friend recipe here. This is a for a 20l batch (into fermenter)

WATER (rough target in ppm)

100 Ca + 2

50 Na +

230 Cl-

14 SO4

MALT

3.65kg Extra Pale Maris Otter

0.9kg Golden Promise

0.5kg Carapils

0.25kg Pale wheat malt

0.25kg Flaked wheat

1kg rolled oats

HOPS

5g Magnum

210g Image

105g Mosaic

85g BRU-1

YEAST

1 x 11g Lallemand Verdant Ale Yeast

MASH

Adjust your water

Mash in at 67 for 60 minutes

Mash out at 75

BOIL

60 minutes – 5g Magnum

Chill to 80C

30 minutes – 60g citra, 40g Mosaic, 20g BRU-1

FERMENT

Chill to 19C – pitch 1 pack of yeast

Wait 48 hours – pitch 30g Citra, 15g Mosaic, 5g BRU-1

Wait 72 hours – raise to 22C

Wait 72 hours – chill to 15C

Pitch 120g Citra, 60g Mosaic, 60g BRU-1 – crash to 2C

Wait 48 hours – transfer to keg

Author:

Boil Size: 10 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

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: 9/5/2019 10:19 AM

Notes:

Author:

CarloT

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

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: 8/23/2019 7:49 PM

Notes:

Author:

SENSATION

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/10/2018 4:32 PM

Notes:

Author:

Boil Size: 21 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 65

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: 11/22/2016 7:36 PM

Notes: 161211 - 1014

Author:

Hills

Boil Size: 341 Gallons

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 83

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/19/2016 3:29 AM

Notes:

Author:

jimmyk

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/2/2016 2:39 AM

Notes: Brewed 3/9/16
Bottled 25/9/16

Author:

stickybrad@gmail.com

Boil Size: 8 Gallons

Boil Time: 75

Boil Gravity: 1.048

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 7/19/2016 9:03 PM

Notes:

Author:

aslamm75

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.122

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/17/2015 8:14 PM

Notes:

Author:

sevenzig

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: Dextrose

Priming Amount: 24g

Creation Date: 3/23/2015 8:17 PM

Notes:

Author:

Frosty Weasel

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.037

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: 1/2/2017 12:47 PM

Notes:

Author:

llvtt

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 70

Mash Thickness: 1.4

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: 5/13/2017 5:45 AM

Notes: Dilute to gravity < 1.029 pre-boil. Target OG 1.031.

No hops in boil. Dry hop if desired. Possibilities for refermentation with fruit?

Fermentation: cool wort to 68°F and pitch yeast. Allow fermentation temperature to rise freely. Possible open fermentation?

Author:

Wazza

Boil Size: 50 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/27/2018 11:28 AM

Notes: Cannot find rice hulls so had to use oat husks for the same purpose of improving flow through grain bed during mash as high wheat malt proportion in the grain bill could cause flow issues.
2-step mash to encourage hydrolysis of ferulic acid to promote the signature clove-like flavours.
Mangrove Jack's MD20 yeast should provide banana flavours at Fermented at 20oC

Author:

Hayter

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 68

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/5/2018 3:12 AM

Notes: Strike grains with 4.21 gal of water at 156.9 °F.
Mash at 148 °F for 60 min.
Mash out with 0.7 gal of water at 212 °F.
Vorlauf and lauter 3.43 gal in your first runnings.
Add 3.82 gal of sparge water at 168 °F.
Vorlauf and lauter 3.82 gal in your second runnings.
Your combined runnings should be 7.25 gal.

Author:

Timox

Boil Size: 14 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 62

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/30/2016 5:18 AM

Notes: u 80, v73
0 66
15 66.7
30 66.5
45 66
60 65.2 u110
75 65
90 65.5

Hiiva Godzawa fruit blanche G1
OG 1.050
FG 1.012

Author:

Bob Thorp

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 70

Mash Thickness: 1.5

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: 6/1/2021 6:32 PM

Notes: Adapted from Dave Lines Brewing Beers Like Those You Buy (1978). The modification is dropping 500g invert sugar and replacing with Maris Otter Pale Malt.

My Grandparents kept a couple of Websters Houses in Halifax and Wakefield, UK. First pub, The Fleece on Gibbet Street was cask but their second pub was brand new state of the art 1970s model with keg beer which I got to sample around 1975ish. It compared well with other local offerings including Tetley's, Sam Smiths - largely down to Grandad Stan's skills as a cellar man - cleanliness and carbonation! Brewing this to see if it sparks any memories.