Homebrew Beer Recipes | Page 1769 | Browse 320,000+ at Brewer's Friend

Author:

Thandi

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 82

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/22/2016 10:10 AM

Notes:

Author:

Tim Hamersly

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 68

Mash Thickness: 1.55

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 10

Creation Date: 5/29/2024 10:33 PM

Notes: Add water salts and acid to reach water profile and target mash pH of 5.5
Saaz to add Thiols (fruity flavors)
Saaz for bittering hops at 60min Boil.
Equal parts Nectaron, Waimea and Rakau for Whirlpool, High Krausen Dry Hop and Late Fermentation Dry Hop to ensure balanced flavor profile.

Target Pre-Boil:
pH - 5.35
Gravity - 1.059
Volume - 28 quarts

Target post-Boil:
pH - 5.30
Gravity - 1.072
Volume - 23 quarts

After boil, cool wort to 70 deg before pitching yeast.

Ferment 7 days @ 68 F
Day 1 - 2: Set spunding valve at 0-2 psi
Day 3 - 6: Add High Krausen dry hops. Set spunding valve to 10 psi.
Day 7: Soft crash to 60 deg or less.
Day 8: Add double dry hops and ascorbic and metabisulphite to second fermenter. Purge with CO2. Rack wort to secondary fermenter.
Day 9 - 12: Dry hop @ 50-60 F at 10-15 psi
Day 13: Cold crash @ 35 F and closed transfer to serving keg.
Day 14 - 16: Diacetyl / hop burn rest. Pressurize and shake for 2 mins @ 30 psi. Set CO2 regulator @ 8-10psi.
Day 17: Enjoy

Recipe inspired by ApartmentBrewer's recipe video for NZ Hazy IPA.

Author:

DMB - JW

Boil Size: 22.95 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

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: 3/2/2023 8:12 PM

Notes: Brygg För Ukraina / Drinkers for Ukraine
Solitary brew
Resist - Ukrainian Anti-Imperial Stout

http://www.bryggforukraina.se
https://www.facebook.com/groups/bryggforukraina

Dead Mouse Brewery

Note Beetroot should be added!

Author:

COOPaleworks

Boil Size: 18.5 Gallons

Boil Time: 60

Boil Gravity: 15.4

Efficiency: 70

Mash Thickness: 1.75

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/17/2022 7:17 PM

Notes:

Author:

RustyBarrelHomebrewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.104

Efficiency: 55

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: 1/7/2022 3:21 AM

Notes: ==================================
1/6/2021
took the detre clone recipe and doubled it (all malt amounts, all hop amounts) with the following mods :
* subbed out belgian candi sugar for 2.5 lb honey
* subbed out wyeast belgian ardennes 3522 for wyeast trappist high gravity 3787
* added .75 lb acid malt for pH balance based on henrico county water (guestimate)
* changed yeast attenuation from default 76% to predicted 85%. it might end up being higher than that, usually is higher for highly fermentable beers with simple sugars. for the honey tripel it was in the 90s. (i am not completely sure i am using this attenuation knob correctly but basically after the brew is done I go back and adjust this percentage until the calculated FG matches the measured FG)

issues/concerns :
* how much yeast is needed. use yeast calculator to decide how many packs to buy and/or how big a starter to try to build
* even though the hops are doubled, i think the IBU is too low for a beer of this gravity. It might be ok for short turnaround for contest but if done right I think it deserves a higher IBU which will help it stay balanced as it ages.
* i could see the efficiency on this beer being bad. currently set to 55 but i wouldnt be surprised if it is 50 or even less if we do 100% all grain. should consider reducing the base malt and using some DME which is more reliable / predictable
** we could consider boiling extra long too. Last time we boiled all in one giant pot but if we boiled in separate pots we could probably boil off more volume and get a better higher OG
* aside from the question of "can our mash tuns fit 20-somethin lbs grain", we could consider just buying and splitting a 50lb sack of belgian pale malt - not sure if OG has that but they def have sacks of pilsner malt which would be similar (but have to boil at least 90 mins)

other items we talked about :
* oaking with rum and/or whiskey soaked oak cubes

the regular raison d'etre recipe in brewers friend :
https://www.brewersfriend.com/homebrew/recipe/view/1235715/dfh-raison-d-etre

original detre clone recipe from American Homebrewers Association : https://www.homebrewersassociation.org/homebrew-recipe/dogfish-head-raison-detre-clone/

==================================
To brew this Dogfish Head Raison D’Etre clone, mash grains at 152°F (67°C) for 60 minutes. Mash out at 158°F (70° C) for 10 minutes. Sparge and bring to a boil, adding hops at specified intervals.

Halfway through boil, remove two cups of wort from kettle and soak raisins for 10-20 minutes. Puree in a blender and add back to kettle 10 minutes from the end of the boil, along with the candi sugar. Shut off the boil and add aromatic hops.

Chill to 70°F (21°C), aerate or oxygenate well and pitch ale yeast slurry. Ferment at 70-75°F (21-24°C) until fermentation is complete.

Author:

IDeal Swede

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.066

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: 8/3/2021 12:21 AM

Notes: Adapted from https://hazyandhoppy.com/how-you-like-them-pineapples-ddh-neipa-recipe/ for 240V Foundry setup

Author:

atypically.me

Boil Size: 7 Litres

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 28 ° C

Priming Method: sucrose

Priming Amount: 18.5 g

Creation Date: 8/8/2020 8:20 PM

Notes: Yeast: I used a 2nd generation strain (self cultured), with a starter at ~30 degrees C, with stir plate over three days. This high gravity recipe requires a robust starter (earlier attempts had very poor attenuation).

Flavour is very close but hops could be experimented with to get a closer match in dryness / bitterness.

Very small amount of orange peel is needed (one three cm strip for 5L batch) - result is distinctly citrusy.

Used a batch sparge using a sieve and a repeated lauter step.

Flavour develops over months - I wait at least two months to taste.

Author:

7 Gal Home Brewing

Boil Size: 22.2 Litres

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 94

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/16/2020 1:21 PM

Notes: 18,5L 1.057
+
10kg viktória gyöngye, 5.5l must 1.084

18,5+5,5=24L 1.065

Author:

Skidogg77

Boil Size: 6.5 Gallons

Boil Time: 80

Boil Gravity: 1.085

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/14/2015 9:43 PM

Notes: Use 1 vial of White Labs Clari-Ferm in primary. Add when you pitch yeast.

Author:

Delvan

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.068

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: 3/26/2016 1:02 AM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/16/2016 5:16 PM

Notes:

Author:

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/4/2015 3:23 PM

Notes: Bruker 3 pk Mangrove Jacks M27 (som jeg ikke har spesielt god erfaring med, men siden jeg har disse liggende...). Hydreres før pitching.

Bruker også Maltodextrin som skal bidra til fylde i et rent ekstraktbrygg som ellers ofte virker tynt ( selv om det kan være sterkt, som dette er ment å bli).
Har aldri brukt Maltodextrin før, og er derfor usikker på hvor mye og når i bryggeprosessen tilstelninger skal finne sted (svært mye motstridende opplysninger på nettet. Bruker 100 gr som tilsettes 15 min før kokeslutt.)
SG før pitching ca 1.089 i ca 9.5 liter vørter. Gjæring starter Ila natten, meget kraftig high kraussen, men heldigvis god plass i gjæringsdunken. Gjæringen foregår i badstua hvor det plasseres en vifteovn som holder temperaturen på omlag 26/28 gr C
11.11.2015
Gjæringen helt stoppet opp og gjæringsdunken flyttet til kjølerommet for å klare øllet før omtapping til fat (10 L) og trykksettes. Venter med å måle SG til øllet er avkjølt (må bruke hevert).

Author:

Bassline Brewers

Boil Size: 13.5 Gallons

Boil Time: 90

Boil Gravity: 1.063

Efficiency: 75

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: 8/12/2015 4:22 PM

Notes: Made starter the usual way - 1# DME 4300ml filtered water. Cooled to 75 and pitched. Activity slight but apparent - fermented for 1.5 days then into fridge at 50° for 2 days.

Started w/ 36 qts. of water so that we could get all the grain in. Strike temp 159 and we ended a hair high so we fit in 2 more qts. of water - Good System for big batches!!

30 min at 148, tasted Very Sweet. 15 minutes to stir and raise to 158 - held for 20 min. Stirred and raised to 168 over 20 minutes, held for 10 min.

Started sparge - first runnings were 1.078. Sparge water at 175-180. Had to tilt mash at the end to get everything out and that was a good idea - do that sooner! Ended sparge in the high teens gravity wise. Preboil gravity 1.070! Double checked - yup. Boiled off a ton - OG at 82 so we added 3.5 qt. to make it about 1.076.

Day was 105 outside so we could only get the wort down to 85 and into the fridge. Cooled to 50 over the course of 36 hours and pitched the yeast then. Good clean start and then we went on tour! Didn't take it out for 36 days!! Although the FG seems high it doesn't seem overly sweet to us, at least not now.

Carbonated it the next day when cold and am letting it sit hopefully until Nov. 1 - we'll see...

Made it!!! Tapped on Nov. 2 - clear from the first beer!! Can't remember when that's happened. On the sweet side of dopplebock but Very Good. Everyone seems to like it, including me! Lasted a long time and was clear, sweet and delicious to the end! Slightly better attenuation would be nice, but not mandatory.

Author:

Meadhawg

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 80

Mash Thickness: N/A

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: 7/29/2015 3:38 AM

Notes: OG 1.072
FG 1.012
ABV 7.88%

Author:

Cian

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: Honey

Priming Amount: 1/4 cup

Creation Date: 7/27/2015 7:15 PM

Notes: The 5 d for the Lavender is 5 days in the Secondary Fermenter.

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.032

Efficiency: 80

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: Turbinado

Priming Amount: 100g

Creation Date: 9/5/2016 2:05 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/3/2016 9:44 PM

Notes:

Author:

Bravado

Boil Size: 7 Gallons

Boil Time: 30

Boil Gravity: 1.026

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/8/2018 3:54 AM

Notes: let the wort settle well after chilling to avoid too much spent hops in the fermenter

Amyloglucosamine enzyme in mash

Author:

Shobbylobby

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 73 ° F

Priming Method: Corn Sugar

Priming Amount: 5oz

Creation Date: 6/1/2015 11:33 AM

Notes:

Author:

Col

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.091

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/22/2015 2:51 AM

Notes: