Homebrew Beer Recipes | Page 1753 | Browse 320,000+ at Brewer's Friend

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/22/2016 4:29 PM

Notes:

Author:

SteveTheRunningMan

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 78 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/28/2021 6:04 PM

Notes:

Author:

Wolf Pack Brewing

Boil Size: 34.38 Litres

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 72

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: 1.64 bar

Creation Date: 4/14/2021 12:10 AM

Notes: DEEP CREEK’S DUSTY GRINGO

Description: Dusty Gringo India Brown Ale represents the rugged edge of the Wild West cowboy. A swig of this tasty brew charges your senses with the aromas of a mountain range of malt, and a hop kick reminiscent of that trusty steed’s hoof. The floral and citrus flavours imparted from the hops, ride on a powerful chocolate malt base. A strong companion to explore the badlands.
Learn more about how this beer is brewed in episode #19 of the New Zealand Brewer Podcast.
Style: Brown IPA
Batch size: 23
OG: 1.065
FG: 1.013
Efficiency: 75%
IBU: 60
SRM: 21
ABV: 6.8%
Boil: 60 minutes
Ingredients:
5.69kg Ale Malt (Gladfield Malt)
620g Light Crystal (Gladfield Malt)
290g Light Chocolate (Gladfield Malt)
26 IBUg Columbus @ 60 minutes (16% AA)
58g Cascade @ 10 minute (7.3% AA)
58g Centennial @ 10 minute (9.5% AA)
58g Cascade @ whirlpool (7.3% AA)
58g Centennial @ whirlpool (9.5% AA)
5g/L Amarillo @ Dry Hop (9% AA)
5g/L Citra @ Dry Hop (13% AA)
Water treatment:
.5 tsp calcium chloride
.75 tsp calcium sulphate
Mash Temperature and Time:
66 °C for 60 minutes.
Yeast:
WLP001
Fermentation and Conditioning:
Pitch at 18 °C and let rise to 21 °C.
Notes:
Hamish mentioned using a gentle finings but didn’t mention which one.

Author:

juv

Boil Size: 350 Litres

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 80

Mash Thickness: 0.35

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: 1.85 bar

Creation Date: 10/25/2020 5:57 AM

Notes:

Author:

Rob2010SS

Boil Size: 20 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 72

Mash Thickness: 1.35

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: 7/8/2020 8:32 PM

Notes: This was definitely a fun and challenging one to make. The goal was a sour ale that gave you the feel of drinking a milkshake and I think we accomplished just that. Final gravity did finish at 1.027 so it was a nice, thick mouthfeel. Couple of things to note...

The vanilla is listed at 10 beans. We used vanilla extract from Beanilla and on their website, they have a conversion table that states 1 tbsp of the extract is equivalent to 1 vanilla bean. We used 10 tbsp of the vanilla extract.

With the dry hop, the hop varieties were ok, but not 100% complimentary to the fruit. I think I'd pull out the lotus and stick with citra and huell melon in the future. The dry hop equated to about .8oz / gal and I think I'd also drop that to maybe .5oz / gal.

When it was done, we felt it was a good fruited sour but it was no milkshake sour. So to get that milkshake feel, we backsweetened in the keg with truvia. It took about 96g of truvia per 5 gallon keg to get the sweetness level that we wanted.

Upon initial taste, your palate is hit with the sweetness from the truvia. Mid sip before you swallow, you get hit with the fruit. On the backend and after you swallow, you get the vanilla and the tartness from the lactobacillus.

Author:

PlatonicBeer89

Boil Size: 6 Gallons

Boil Time: 30

Boil Gravity: 1.059

Efficiency: 60

Mash Thickness: 1

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: 5/21/2018 3:10 PM

Notes:

Author:

BrewDean

Boil Size: 14 Litres

Boil Time: 75

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/23/2017 2:12 AM

Notes: Strike 74c
Mash 67c 90mins
Sparge/Mash Out 78c with 6L
Boil 14L (add whirlfloc at 10 lactose & nutrient at 5)
Chill Wort & Pitch the Yeast Starter

Add the 700g of frozen Raspberries in grain bag into primary after 4 days

Rack onto vanilla bean in the secondary after 14 days, add dry hops
bottle after 3 to 7 days depending on taste.

Author:

PeeT

Boil Size: 58 Litres

Boil Time: 90

Boil Gravity: 1.064

Efficiency: 70

Mash Thickness: 2.2

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: 5/16/2017 4:59 PM

Notes: for 50L - 2 1/2 pack of safebrwe US-06

Author:

japa2121

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.128

Efficiency: 48

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/7/2016 1:50 AM

Notes:

Author:

The Darker Half

Boil Size: 30.3 Litres

Boil Time: 90

Boil Gravity: 14.4

Efficiency: 75

Mash Thickness: 2.7

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 11 ° C

Priming Method: Force Carb

Priming Amount: Cornelius Keg

Creation Date: 8/24/2016 4:12 PM

Notes: 400 ml WLP920 slurry

Author:

Bakke Brygg

Boil Size: 60 Litres

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/10/2014 11:16 AM

Notes:

Author:

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

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: 5/1/2016 12:16 AM

Notes:

Author:

jimmyk

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/25/2015 1:43 AM

Notes:

Author:

dkcollier@yahoo.com

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 74

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/23/2015 5:56 PM

Notes: ♦ BREW DATES:
Date: Brew Day • 11.06.15
Gravity End of Sparge • 1.066
Gravity End of Boil (OG) • 1.061
Date: Pitch Yeast • 11.08.15 @68° minifridge
Gravity (FG) • ______________________
Date: Keg Day • 10.24.15
Drafted Who’s House • Dan's

♦ SESSION NOTES: Missed the Weyermann Rauch Malt step. Will have it for next brew session. steep no longer than 30 minutes @ 2-4 oz max. Needs to be a fresh as possible. It will dissipate over time. http://www.thebrewingnetwork.com/post1700/ Rauchbier with Jamil and Mitch Steel. End of sparge 1.056. ♦ During the worting chiller phase capture 5 gallons of water and put PBW. After kettle is rinsed add the 5 gallons PBW bring to 140° and clean interior. ♦ 8 ounces of Midnight Wheat Malt is way too dark for what I was looking for.

♦ STANDARD BREWING NOTES:
60 mins at mash – Add tbsp 5.2 pH balancer.
60 minutes – Add 2 drops Fermcap
60 minutes – Add 5 tablespoon Gypsum for IPA
15 minutes – Add Immersion Chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last
♦ Check to see if nozzle is pointed upwards
Create 7 gallons sparge water. Bring to 154° strike temperature.
Prime pump. Push water through hose.
Add grain – Sparge at 144-152° for ___ minutes (Minimum 60)
(One gallon loss during sparge process)
Water burn rate: 1-1/2 gallon per hour.
Drain GRAIN from kettle. Adjust water height of ___ (7 gallons)
Boil clean water for end of boil session adjustment.
Mash Option dark beers – Add x tablespoon Calcium Carbonate

♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales

♥ DRINKABILITY: What did you like about it. Sample Date:

♦ RECIPE NOTES:
What was the recipe source?
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Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 65

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: 9/30/2015 8:05 PM

Notes:

Author:

Brandon Taylor

Boil Size: 5 Gallons

Boil Time: 45

Boil Gravity: 1.039

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/12/2015 1:44 PM

Notes: Rehydrate yeast & pitch - no starter.

Don't forget the Whirlfloc tab!

Let ferment at 60 for 48hr, then bring up to 70-80F. Should finish in a week. 87F max for yeast. May leave it in garage if not too hot.

No more than 2-4g of GOP, possibly replace pepper.

Re-examine coriander.

Author:

BrewerDJ

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.113

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: 3/7/2015 2:44 AM

Notes:

Author:

Tannery Bridge

Boil Size: 19 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 65

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: 2/17/2015 10:34 AM

Notes: This is a beer that perhaps has a bit of a complex. Is it a Stout or a Black IPA, or something new, or something in between? Named for its dark colour and in homage to the varieties of hops used, this beer gives no quarter. Pushing the boundaries of acceptable bitterness from both Black Patent Malt and a hefty 90 IBUs and lifted with piney and resinous Northdown, citrusy Celcia and the peppermint and eucalyptus ‘Ice Candy’ tang of Polaris this brings a new level to the Stout and Black IPA conundrum…

Author:

craigmw

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/16/2015 6:52 PM

Notes: Standard BIAB infusion with mash out. 15.5 gallons strike water heated to 160.

Author:

Joshua Magnuson

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/14/2013 6:33 AM

Notes: