Homebrew Beer Recipes | Page 1703 | Browse 315,000+ at Brewer's Friend

Author:

Sneaky Pete

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 55

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/23/2017 5:10 PM

Notes:

Author:

Hollyhock Artisanal Ales

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 72

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 64 ° F

Priming Method: co2

Priming Amount: 10 psi

Creation Date: 8/7/2024 4:09 PM

Notes:

Author:

Germainium

Boil Size: 9.13 Gallons

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 57

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/4/2023 2:20 PM

Notes: Huge pineapple and ripe mango notes, densely saturated pure Simcoe flavor, almost no bitterness. Body is full, soft and rounded. It's just a touch dry for the style from overattenuating. Wanted this to finish a little higher and missed starting OG by a few points.

Changes for future brew:
- Add a touch of honey malt or GP in place of 2-row for more orange-ish color
- Mash higher
- Add mashout step
- Increase Liquor to grist ratio
- Try London Ale III
- Add a very small bittering charge or FWH

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:

Laegrim

Boil Size: 4.7 Gallons

Boil Time: N/A

Boil Gravity: 1.053

Efficiency: 90

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 59 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/12/2020 12:50 AM

Notes: Simple plan for simple stuff:

- Pitch one packet of S-04 into 4 gal of Kirkland brand apple juice @~59f. Keep temperature stable.
- Just after lag phase has ended, mix 1.5-2g Fermaid O into some apple juice, and add with enough juice to top up to 4.7 gal total. This should be on the lower end of the nutrient schedule, hopefully just enough to ward off diacetyl and sulphur.
- Wait until >50% attenuated, and start ramping the temperature a couple of degrees a day to ~68.
- With a couple of points left to go until FG, ~1.007ish, add the dry hops.
- Let dry hop for 4-7 days, cold crashing at FG.
- Rack to serving keg after 24-48 hours at cold crash temperatures.
- Let condition in the fridge, hopefully drink young.

------------------------------------------------------

10/16/20:

Racked after cold crash w/ 7 days hop contact (5 @ 67f, 2 during cold crash) to serving keg. Next time I'll use a hop bag rather than letting them float freely - even after the cold crash there was enough in suspension to clog the floating dip tube, so I had to open everything up and siphon-pump transfer. Not ideal, hopefully oxidization doesn't become a problem.

Manual hydrometer readings verified that this ended up right around 1.002, and a taste of the pre-carb sample was pretty good. There's no detectable sulfur taste, no other significant fermentation off flavors, and mild apple flavor (about as much as is reasonable considering I'm not back-sweetening), though the hops are a little grassy and dank.

Next time I'll probably switch up the hops to something fruity and tropical, and limit the contact time a little more (maybe 3 days at room temp before cold crashing?)

Plan is to burst carb @30psi for ~24 hours, then turn it down to ~12psi and shamelessly drink under-carbed cider till it's ready.

------------------------------------------------------

10/20/20:

After a little more thought I turned the pressure down to 14psi rather than 12, to give it a little more mouthfeel from increased carbonation and help the hop aromatics. It's been a few days since then, and the general consensus is that this turned out really well!

In line with my initial impressions, there aren't any fermentation off flavors I can pick out, but, with carbonation, the S-04 has left pleasant but subtle notes I'd normally associate with ale. The finished cider is crystal clear, very dry without being astringent or harsh, and has a crisp, tart, finish. Apple notes are distinguishable on the finish, but meld with the hop flavors well enough you have to pay attention. While the hop flavors started out worryingly grassy and dank, that quickly faded into the sort of smooth herbal spice I'd expect from Tettnanger and Willamette.

It's really a shame I didn't brew this at the start of summer, rather than at the start of fall, but that can be fixed next year!

Author:

Salem

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 3.4 oz

Creation Date: 11/9/2019 7:24 PM

Notes: -Primary fermentation for 14 days at 68F
-Bottle w/ 200g priming sugar for 14 days in 750ml bottles

Author:

horsesoda

Boil Size: 58 Litres

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/24/2018 2:33 PM

Notes:

Author:

MikeJSmith

Boil Size: 2 Gallons

Boil Time: N/A

Boil Gravity: 1.081

Efficiency: N/A

Mash Thickness: 2

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: 8/8/2018 9:09 PM

Notes: Combine cider and yeast, aerate, ferment at 65° F to 70° F (18-21° C) for 7-10 days, rack to secondary fermenter, and add pectic enzyme. Condition/clear in secondary fermenter for 4-6 weeks. Bottle condition with 6.25 ounces (175 g) corn sugar or force carbonate to 3.0-3.5 volumes CO2. Cellar for at least six months before serving.

Note: The final alcohol by volume (ABV) will vary depending on the original gravity of the yeast.

Specialty option (8-10% abv):
Add 1 lb (454 g) adjunct(s) (brown sugar, molasses, honey, dark corn syrup or sorghum) during fermentation. Add any desired spices in teaspoon increments while in secondary fermenter. Rack to tertiary fermenter for conditioning/clearing and bottle.

Karol's Krapple option:
Add 2 lbs (907 g) cranberries for a two-week secondary fermentation. Rack to tertiary fermenter for conditioning/clearing and bottle.

New England Style option (11% abv):
Add 2.5 lb (1.13 kg) brown sugar and 1 lb (454 g) molasses during fermentation. Add 1.6 lb (680 g) raisins, 2 tsp Saigon cinnamon, 1 tsp fresh ground nutmeg and agefor two weeks. Rack to tertiary fermenter for conditioning/clearing. Bottle condition with 3.5 oz (100 g) corn sugar (with half-pack Safale US-05 yeast) or force carbonate to 2.0-2.5 volumes CO2. Cellar for at least one year before serving.

Author:

Myndflyte

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/8/2017 3:25 AM

Notes: https://www.homebrewtalk.com/forum/threads/left-hand-milk-stout-clone.139820/

Add lactose with 10 min left in the boil.

I crushed the nibs a little with a cooking mallet in a plastic baggie (you could use a rolling pin), and then I put them in a pot. I just used enough water to cover the nibs. I boiled the nibs in the water for about a minute and a half. I then poured the nibs and entire contents into the fermenter (there is a good soupy extract that's made when boiled and you want to use that also) and I let it sit in the fermenter for two weeks.

Priceless BIAB: 5,11.38,1.35,0,60,153,70,168,0.00,0.07,0.04,1.1,9,13.75,0,0.5,0,95,imperial,2.43,Left Hand Stout Clone,Stout,1.072,3-13,36,100,0.00,1.000,1.000

Author:

timmomyces

Boil Size: 730 Gallons

Boil Time: 60

Boil Gravity: 24.6

Efficiency: 85

Mash Thickness: 1.07

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/2/2017 6:31 PM

Notes:

Author:

Yates

Boil Size: 80 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 70

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: 11/7/2012 2:53 PM

Notes:

Author:

RustyBarrelHomebrewing

Boil Size: 7 Gallons

Boil Time: 75

Boil Gravity: 1.054

Efficiency: 60

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: 12/1/2016 4:25 AM

Notes:

Author:

emsroth

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 1.52

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: 11/8/2016 7:48 PM

Notes: 337 B cells

Author:

o.sjaak

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: table sugar

Priming Amount: 6 g/l

Creation Date: 10/24/2016 5:49 PM

Notes:

Author:

Reeder

Boil Size: 7.5 Gallons

Boil Time: 120

Boil Gravity: 1.074

Efficiency: 72

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: 4/18/2016 4:19 PM

Notes: Strike grains with 7.14 gal of water at 162.6 °F.
Mash at 150 °F for 75 min.
Vorlauf and lauter 4.52 gal in your first runnings.
Add 2.98 gal of sparge water at 168 °F.
Vorlauf and lauter 2.98 gal in your second runnings.
Your combined runnings should be 7.5 gal.

Author:

Zack B

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/30/2016 4:15 PM

Notes:

Author:

rhelsing

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.134

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: Dextrose

Priming Amount: 4oz

Creation Date: 11/27/2015 8:24 PM

Notes: -----BREW DAY------
Burner off center for circular flow.

Heat 2 gallons to boil (some in separate pot, to pour through funnel into syrup container to get it all). Remove from boil add syrup, warmed in warm water.

Return to light boil, wait for hot break, add hops at marks.

Get boil steady before adding hops; (optional: remove from heat for first addition)

Add Brown Sugar at 45 minute mark

Add dextrose at 30 minute mark.

Let wort stand for 10 minutes before cooling at 60 minutes mark

Cool wort to 90-100.

Fill fermentor with 1 gallon cool water, add wort. Add more water to bring to 4 gallons.

Seal and rock back and forth vigorously to aerate.

Add dry yeast to 10 times weight in 86-95 degree water and let sit for 15 minutes. Stir lightly and let sit for 3 minutes then add to wort.

Add yeast when temp is 78 degrees or lower.

Add 1tbs sanitizer solution to fermination lock.

Place in temp controlled room.

____BOTTLING DAY_______

At 9 days add, hops in muslin bag. Boil bag and marbles. Tie off so that below water line.

Bottling: 4 oz dextrose with 4ish oz water, bring to boil then add to beer. shoot for 4 gallons in ferment

____POST BREW________

Overall, very good.. a more mellow version of 'Four'

A little too bitter.. may mellow out

Bitter and malty.. around 7%

Not enough aroma..

Too dark? Use malts from three? not Marris otter..

Next Beer: hops from three, influence from Burnt Hickory cannon dagger.. dry hop intense shoot for 6%.. Norther brewer gold, 5 gallon batch.

Author:

Boil Size: 5.15 Gallons

Boil Time: 75

Boil Gravity: 1.073

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/12/2015 7:16 PM

Notes:

Author:

MacDaddyMike

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/17/2015 1:58 PM

Notes: Using yeast from Pliny the Toddler recipe.

Ferment for

Author:

PatriotBrewer

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 35

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: 3/17/2013 11:02 PM

Notes: