Homebrew Beer Recipes | Page 1628 | Browse 320,000+ at Brewer's Friend

Author:

MattB94

Boil Size: 28.7 Litres

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 63

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 30 ° C

Priming Method: co2

Priming Amount: 0.55 bar

Creation Date: 6/10/2022 11:04 AM

Notes:

Author:

Nobel Savage Brewing

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 75

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: 4/29/2022 1:49 PM

Notes: BREW TIME 4 WEEKS TO KEG or 6 weeks to bottle condition
: 2 WEEKS PRIMARY | 2 WEEKS SECONDARY | @ WEEKS BOTTLE CONDITION

NORTHERN BREWING STYLE DESCRIPTION: Raging aromas of passion fruit, peach and citrus burst forth with disturbing ferocity, burrowing into a bright white
head scarred with scents of bready malt. The Tasmanian Devil screams with wild heritage, boasting the rare, robust
Australian Galaxy hop. Long, vibrant claws of tropical fruit grip the palate, forceful and stunning, before relaxing
into a creamy balance against sparkling, silky base malt. Turning sharply from tyrannical flavor to a tame, dry finish, Tasmanian Devil is a wild, unpredictable creature.

SCHLAFY STYLE DESCRIPTION:
The idea for Tasmanian IPA was born when we discovered the Galaxy hop on a trip to Australia in search of next big hop. We knew its distinct fruity characteristics would lead to an intense IPA with an over the top flavor. We took that idea and used it as a model for a bigger beer—one that’s powerfully hoppy and dangerously drinkable. This aromatic ale is heavy on those Australian Galaxy hops and balanced in bitterness, with recognizable fruit notes of pineapple and tropical fruits.

Author:

Drunk&Armed

Boil Size: 2.25 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 62 ° F

Priming Method: Sucrose

Priming Amount: 16g

Creation Date: 9/7/2015 6:53 PM

Notes:

Author:

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.088

Efficiency: 70

Mash Thickness: 3.1

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: 11/14/2015 9:56 AM

Notes: First Brew 14/11/15
Taken from 'The Homebrew Handbook' by D Law & B Grimes
All ordered from 'The Malt Miller' website
SUGAR - used 500g Demerara Dark and 430g Light Brown

Author:

Isomerization

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 61

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 4/18/2020 6:25 PM

Notes: Add pineapple purée as fermentation slows.

Split dry hop into 2 or 3 additions, add after soft crash to 58F and then warmed to 62F. Run each addition for a day (purge with CO2 while PRV open).

When kegging, add ~1 oz of the vanilla extract (equals ~2 beans) to fermenter (purge with CO2 while PRV open).

Brew day: 16-May-2020
————————————
Mashed in at 150F with 8 gal at 825am

Whirlpool hops added at 172F (1113am), dropped to 148F after 30 min. Started chilling.

Update 21-May-2020:
Heated pineapple purée to 160ish F for 1 min then removed from heat to cool. Added to fermenter, increased volume ~0.25 gal (liquid weight was ~4.5 lb)

Temp dropped to 55F at 630am on 24-May-2020

13.5 oz dry hop blend prepared, first 1/3 added at 58F (warning to 65F) at 205pm on 24-May-2020 (yeast has dropped out).

2nd dry hop added 130pm on 25-May-2020. Add lasts of hops and 10 mL of vanilla bean extract (10 beans in 120 mL vodka) on 26-May-2020. Cold crash at least 48 hr before kegging.

Kegged on 30-May-2020.

Author:

Boil Size: 16 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/20/2015 8:52 PM

Notes: Inspired by Black Slobber and Gus the drooling puppy. Was originally supposed to have 2 lbs corn sugar but I forgot to put it in the boil.

Cacao nibs 14 days in secondary (conical after drawing off trub)

keg 1 - left as is
keg 2 - added 2 oz coriander seeds in ss dry hop tube

removed Coriander seeds from keg #2 after ~10 days because i thought it was clogging tube (wasn't --- was yeast)

keg #2 way more interesting... like hoppiness but not quite .. cool aftertaste.. subtle, wouldn't know it was coriander

******************************************
next time coriander in secondary for entire batch
******************************************

Author:

Papini

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: 1.08 bar

Creation Date: 5/17/2016 11:06 PM

Notes: Primary Fermentation for 7 days at 18 ° C.

Keep the secondary fermentation for 2 weeks at 8°C and 2 days at 1ºC.

Author:

JstnMoyer

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.066

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/15/2019 5:51 PM

Notes:

Author:

elaplant74

Boil Size: 9 Gallons

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 80

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/18/2016 7:13 AM

Notes:

Author:

peterj

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 67.5

Mash Thickness: 2.067

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: 9/4/2019 5:30 PM

Notes:

Author:

Boil Size: 21 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 54

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: 11/29/2017 6:09 AM

Notes: Brewdate 29.11.2017
Bottled 28.12.2017

Author:

Boil Size: 0.6 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/22/2018 10:30 PM

Notes: - Brewed on 22 June 18
- Scraped wild yeast from 2 x petri dishes (very funky!) that had been sitting for approx. 2 months undisturbed...no idea on weight/volume of yeast...rehydrated in about 1/4 cup of sterilized water. House is kept at 71 degrees but the experiment is being kept in the pantry which gets a little warmer due to outside wall...probably 75 degrees avg.
- Once pitched, no activity for 24 hours, then vigorous fermentation for about 12 hours, then no visible fermentation for 24 hours (may have been a loose seal), then fermentation restarted and has been going slowly since (today is 4 July). Hints of banana with a little funk...not unpleasant.
- Once fermentation appears to cease I will take a gravity reading, wait 3 days and measure again. If no change, and calculates to at least 5% ABV I will bottle, charge, and wait 2 weeks before tasting. If below 5% I will add a 1/4 teaspoon of Safale US-05 to see if fermentation restarts.
- Took a gravity reading 7 Jul 18...1.022 (4.59%). Got a better whiff...quite a pleasant smell.
- Took a gravity reading 15 Jul 18...1.022 (4.59%). The appears yeast is settling out because the beer is now very clear. I added a very small amount of Safale US-05 to see if it would finish up any residual sugars. I took a chance and put 4-5 drops on my tongue...great flavor...hints of pepper. Reminds me of a saison. If there are any residual sugars I expect the added yeast to begin work within 24 hours. I will take a final gravity reading and bottle next week.
- Took a gravity reading 18 Jul 18...1.022 (4.59%). The addition of the Safale US-05 did not appear to spark any additional fermentation. So I added 2 oz of honey directly to the beer...not sure how smart this is, but I swished it around to dissolve the honey. This time, once fermentation stops I will take a gravity reading and bottle immediately. Still smells great.
- 19 Jul 18: 24 hours and no indication of activity. There may not be enough oxygen for the yeast so I'm going to do something else I'm not sure is such a good idea...I'm going to oxygenate the beer for about 5 secs to see if that gets anything going.

Author:

NWBS

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

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: 12/11/2022 1:18 AM

Notes: 4 oz (1 cup) of trainwreck coffee roughly ground (don't grind as long as your normal coffee) to 2 cups of water overnight in the refrigerator. Strain the grounds through a coffee filter and add the liquid to your secondary fermenter.

Variations include increasing the amount of coffee grounds and adding vanilla bean or cocoa nibs.

Author:

brewmook

Boil Size: 16 Litres

Boil Time: 40

Boil Gravity: 1.027

Efficiency: 60

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/4/2014 9:33 PM

Notes:

Author:

gusbray

Boil Size: 28 Litres

Boil Time: 5

Boil Gravity: 1.034

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 25 ° C

Priming Method: Bulk dextrose

Priming Amount: N/A

Creation Date: 1/29/2017 12:18 AM

Notes: added a litre of water after mashing to reduce SG. adjusted in total volume.

thieved 1 hydrometer sample and 500mL for Brett starter.

@30C preboil gravity 1.037 = 1.039

Author:

flexmurphy

Boil Size: 11.3 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/6/2016 12:37 AM

Notes: Flaked wheat in recipe is actually flaked spelt.

Split batch - half a Pilsner with Wyeast Budvar Lager, half with Omega Labs C2C Farmhouse (with Brett).

Saison half will get 1/2 lb cane sugar in the fermenter to dry it out.

Saison half is a blend, so it will get pitched straight into the fermenter from the smack pack.

Pilsner half will go into the fermentation fridge overnight to get down to pitching temperatures, while the starter reaches high krausen.

Author:

riteandritual

Boil Size: 3 Gallons

Boil Time: 30

Boil Gravity: 1.048

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/15/2015 9:26 PM

Notes:

Author:

nj viking

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/4/2015 1:25 AM

Notes: Add acid malt after conversion , then mash for 1 more hour.

chill wort to 90ish. add 1 32 oz goodbelly probiotic and let bugs work for at least 48 hrs. check ph. should be around 3.5

return wort to boil as normal. ferment as normal.

3.0 vol gas.

Author:

Brewmaster_K

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/1/2015 1:57 PM

Notes: Steep to convert the grains at 150 degrees for 45 minutes in 5 qts of water.
- for every 2 lbs of grain, use 1 gallon of water. 12oz + 12oz + 6oz + 6oz (2.25 lbs) = 5 qts.

Sparge with 1/2 gallon water (150 degrees)

Add enough water to bring wort volume to 2.5 gallons

Add late addition fermentables (Wheat DME and Candi Syrup) at 45 minutes into 60 minute boil time (ie, 15 minutes)