Homebrew Beer Recipes | Page 1594 | Browse 325,000+ at Brewer's Friend

Author:

deal.jt

Boil Size: 1 Gallons

Boil Time: 90

Boil Gravity: 1.085

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/20/2016 5:58 PM

Notes:

Author:

beershaun

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 72

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: 11/15/2021 12:20 AM

Notes: This is a New England Style IPA from BYO article.

https://byo.com/article/neipa-style-profile/

I followed the concepts described by Neil Fisher of Weldwerks brewing.

https://beerandbrewing.com/unlock-the-secrets-of-new-england-style-ipas/

Specifically;
1) High choloride to sulfate ratio 3:1 for water.
2) Specialty yeast decended from London Ale III with high fruit forward profile and low-med attenuation and low flocculation. Burlington Ale or Vermont Ale yeast.
3)Adding hops in flameout and fermentation in addition to dry hopping.

Here is their "Juicy Bits" recipe as well.
https://beerandbrewing.com/weldwerks-brewing-co-juicy-bits-new-england-style-ipa/

Author:

avantassel

Boil Size: 6.6 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 79

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 66.2 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/1/1970 12:00 AM

Notes: First Brewed 2018

A big, dank, double IPA, sitting in the 8-9% ABV bracket, in our Amplified range - filling a gap that has been sitting empty since Hardcore IPA departed. A new beer developed by our Head of Production Jason Pond; the first brew he came up with since joining became an instant hit.
This beer is very hop centric. Use the youngest hops that are available and store them in a freezer. This will help slow the degradation of desirable hop compounds.

https://www.brewdog.com/beers/diy-dog

Author:

Boil Size: 13 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 84

Mash Thickness: 3.5

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: 9/17/2018 8:33 PM

Notes: Mäskvatten 10L
Lakvatten 6.16L
Ph stabilizer

Author:

El Sabana Brewery

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 35 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/11/2018 2:21 PM

Notes: Use this method to make the extract: https://homebrewacademy.com/coconut-brown-ale/

Author:

BigDan

Boil Size: 3.75 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 71

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/23/2017 3:45 PM

Notes:

Author:

GregH

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 76

Mash Thickness: 1.25

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: 6/9/2017 4:28 PM

Notes:

Author:

Justin Sieglaff

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 62

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: 3/24/2017 9:03 PM

Notes:

Author:

BrewDawg2001

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.092

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/30/2016 7:54 PM

Notes:

Author:

Boil Size: 12.6 Gallons

Boil Time: 90

Boil Gravity: 1.052

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: 11/11/2016 2:55 AM

Notes:

Author:

Peter M. Tacconelli

Boil Size: 12.5 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: 6/11/2011 6:02 AM

Notes: First ten gallon batch. First use of sanke keg for fermentation. came out real well, can't wait to drink it!

Author:

mwpearce

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: DFE

Priming Amount: .75C

Creation Date: 4/3/2016 7:48 PM

Notes:

Author:

Basin SandS

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 1.25

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: 3/26/2016 3:06 PM

Notes:

Author:

gorefisted@gmail.com

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.052

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: 3/12/2016 2:41 AM

Notes: A strong red ale with aggressive bitterness from US Warrior/NZ Pacific Jade balanced by semi-sweet malt and notes of stone fruit, pine and citrus derived from a combination of NZ/Australian hops.

3/13/16: Brew day went well. Hit all temps pretty dead-on. Collected 8 gallons and boiled down to 6 before starting the true boil/adding the initial hop addition. Pre and post-boil gravity were dead on. Did a 20 minute whirlpool/hop stand after chilling to 140 F, then continued chilling to pitch temp. We're assuming 80% attenuation with WLP001 as we usually do very well with it. Here's to hoping. We'll probably dry-hop with another oz of Wakatu in the coming week. Cheers!

3/18/16: Only been 5 days in the fermenter but activity has seemingly slowed down to a crawl. Pulled a sample to check and it's still sitting at about 1.022-23. We'll give it another week and probably rack and dry-hop it then. Tasting somewhat rough-around-the-edges... definitely too sweet (which makes sense given the gravity currently), but it's actually pretty bitter and flavorful regardless. I'm getting a hefty dose of pine as well as stone and tropical fruits. So far I'd say this one's going quite well and will probably end up very solid. -A

4/16/16: Finally drinking a properly-matured bottle of this. Glad we didn't call it an IPA as we were pretty sure it wouldn't come out that way anyway. It's definitely malt-focused but balanced by a resinous, piney bitterness and unique dark fruit character (dates come to mind).

6/7/16: Just opened another bottle of this one that's been in the fridge for a while. Been a few months since it was bottled so hopefully it's come into its own.

A: Hard pour results in a few fingers of decently-retentive head. Good deep-ruby color, almost garnet-like, if a little darker, when held up to direct light. Head is kind of a khaki color. Surface is hazy and wispy.

S: Lots of toffee and treacle, dates and other dark stone fruit plus some undercurrents of botanical/floral character, lime seltzer and dried herbs. Wakatu probably was not the right varietal to dry-hop this with, all things considered, and I'm realizing this now. Since it's essentially just New Zealand's version of Hallertau, it has kind of a noble-hop aroma and didn't add as much heady citrus/tropical as we wanted in the final product. All things considered, this still smells like a solid imperial red ale.

T: Still lots of English toffee, some ethanol, pine and herbal notes, pie crust, a bit of citrus peel. Just tastes a bit too muddled and undefined to me. Bitterness is seemingly high but doesn't translate into anything special on the palate, making this feel kind of dull. We'll probably have to rethink this recipe quite a bit to get what we want out of it. It's quite drinkable and even enjoyable, but I'm too struck by what could have been instead of being excited about what actually became, and that's never a great sign.

M: I'd say we actually succeeded very well at making a "strong ale" with an amber ale bent that retains good, slick feel and drinkability, however. Probably one of this beer's strong suits. In a sense, this reminds me (and Pat, as I recall) of an intensified Irish red ale.

O: We will probably do something of this sort again, but change it to the point that it's likely going to be nothing like this. That said, I think I'll end up wanting to keep the malt bill rather the same. This is good beer, realistically, but just not what we wanted. I would like to achieve both "good beer" and "beer the way we want it from conception to actualization," so this is essentially a failure as it's only "half done" by that standard. -A

Author:

Trekker23

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 65

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/17/2015 4:44 AM

Notes: Grain Bill Pale Malt - 58% Light Crystal (15°L) - 13.5% Medium Crystal (60°L) - 11.5% Vienna Malt - 9.5% Midnight Wheat Malt - 7.5% Dark Candi Sugar - 3.5% of total grain weight NOTE: As always, I am only providing the all grain version of the recipe, and just percentages so that you can figure out the weights based on the size of your brewing system and your normal efficiencies. Spices added to mash: Cinnamon Stick, broken/ground - 0.025 oz per gallon (0.71 grams/gallon) Ground Allspice - 0.025 oz per gallon (0.71 grams/gallon) Ground Cloves - 0.0125 oz per gallon (0.36 grams/gallon) Sweet Orange Peel - 0.025 oz per gallon (0.71 grams/gallon) Rosehips - 0.025 oz per gallon (0.71 grams/gallon) Make the spice additions on the basis of brew length (gallons wort recovered). Note that the orange peel is sweet orange peel, not Curacao or bitter orange peel. Rosehips should be purchased ground, not whole, as whole rosehips are very difficult to crush (we had to use a fork-truck to do it)! Target OG: 22°P (1.088 SG).

Mashing Use a 60-minute conversion rest at 154°F. This is a fairly high conversion rest temperature that should provide enough body to balance the spices, hops and roasted malt characters in the finished beer. If you can, raise your mash temperature up to 165°F after conversion rest to stop the enzymatic conversion of starches to sugars before lautering. If you cannot raise the temperature in your mash, reduce the conversion rest from 60 to 30-45 minutes. Lautering Recirculate your wort gently from the bottom over the top of the mash to deposit the fine particles of malt on the top of the grain and to “set” your bed. Avoid splashing the wort. Recirculate for 5-15 minutes, depending on your system, before diverting wort flow to your kettle/boiling vessel. You should remove almost all the malt particles from the wort flow, but some haze is OK. Start sparging in the lauter when the wort level is about a ½-inch above the grain bed. Starting earlier will decrease your efficiency because the water will dilute your first wort. Sparge water should be between 165°F and 170°F to maximize extraction, but avoid going over 170°F or you’ll extract harsh compounds from the malt husks. Sparge until you hit your target boil volume or until the wort gravity being drawn off reaches 3°P (1.012 SG), whichever comes first. Don’t lauter past 3°P, because when the sparged wort coming off the lauter is that low in sugar content, you risk extracting tannins and other harsh character from the malt husks. Be careful not to rush the mashing and lautering step or your brewing efficiency will go down. These steps should be done with care. A good music selection will assist in keeping things relaxed and gentle during lautering.

Boil Hop Bill: 0.15 oz per gallon (4.2 grams/gallon) Simcoe Hop Pellets (13% alpha) at the start of the boil. 0.20 oz per gallon (5.6 grams/gallon) EACH Tettnang (4.5% Alpha acid) and Willamette (5.5% alpha acid). Added 30 minutes prior to end of boil. Spice additions (hung in a weighted down mesh bag): Cinnamon - 0.009 oz per gallon (0.24 grams/gallon) Nutmeg - 0.009 oz per gallon (0.24 grams/gallon) Clove - 0.0045 oz per gallon (0/12 grams/gallon) Boil for 90 minutes.

Whirlpool Spice additions-add at the start of the whirlpool process: Cinnamon - 0.22 oz per gallon (0.6 grams/gallon) Clove - 0.22 oz per gallon (0.6 grams/gallon) Sweet Orange Peel - 0.22 oz per gallon (0.6 grams/gallon) Allspice - 0.22 oz per gallon (0.6 grams/gallon) Admittedly somewhat unusual for Stone, we did not hop this brew in the whirlpool. With the influence of the spices, we wanted to keep the hop presence well blended. Massive flavor hopping in the whirlpool may have clashed with the aromatic spice flavors. The whirlpool step is where you separate out your proteinaceous trub. It’s going to be a large trub pile with all these spices, though the lack of hops should help enhance your wort recovery.

Fermentation Yeast Addition Pitch a Belgian yeast strain, enough to get 20-25 million cells per milliliter (requires a starter). We used the Wyeast High Gravity Trappist yeast for this brew, the first time we’ve ever used this yeast. This yeast produced a lot of banana character, especially at a 68°F fermentation temperature. The banana esters combined well with the dark malt and dark candy sugar flavors, giving the beer a bit of a chocolate-banana dessert flavor. After the trub has been separated from the wort, chill the wort using an immersion chiller or a heat exchanger to about 65 °F. Add enough yeast to get a cell count of about 20-25 million cells per milliliter. We like to use a higher pitching rate (yeast addition rate) here, because we wanted to ferment at a lower temperature but still ensure the beer ferments out completely. This means that you will most likely have to build up your yeast culture at home using a starter.

Author:

lyna

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 77

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/3/2015 4:01 PM

Notes:

Author:

Riverbum

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: Forced Carbonation

Priming Amount: N/A

Creation Date: 9/12/2015 2:23 PM

Notes:

Author:

Brew Lab

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: N/A

Priming Amount: N/A

Creation Date: 8/1/2015 4:35 PM

Notes:

Author:

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.069

Efficiency: 89

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/4/2015 5:55 PM

Notes:

Author:

Bob Zormeir

Boil Size: 6.49863 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: 4/1/2011 8:58 PM

Notes: Boil 1 gallon of first runnings down to 1 quart, and return to main boil.