Homebrew Beer Recipes | Page 1894 | Browse 320,000+ at Brewer's Friend

Author:

ShamelessShineLab

Boil Size: 7.2 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: Priming sugar

Priming Amount: 5 oz

Creation Date: 2/18/2018 3:30 AM

Notes:

Author:

Chris D

Boil Size: 5.33 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 72

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/5/2023 6:59 PM

Notes: Massage Spruce Tips add to boil? how long?

reserve for Dry hop if needed???

Author:

Rob M

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/6/2022 12:38 PM

Notes:

Author:

davidt

Boil Size: 18 Litres

Boil Time: 50

Boil Gravity: 1.055

Efficiency: 65

Mash Thickness: 3.5

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: 4/13/2021 2:08 PM

Notes:

Author:

Demop

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.124

Efficiency: 68

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/6/2021 9:11 PM

Notes:

Author:

Wolf Pack Brewing

Boil Size: 58 Litres

Boil Time: 90

Boil Gravity: 1.064

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/25/2020 10:43 PM

Notes: https://beerandbrewing.com/7FW4kwQBtmoQEuk8oU4oYG/article/weldwerks-brewing-co-juicy-bits-new-england-style-ipa

Version 3 updates
Using Wyeast 1318 instead of Whitelabs WLP067
Added 650 grams of acidulated malt to drop the PH to 5.2
Tweaked the water chemistry a little too - dropped the Baking Soda - 2:1 Calcium Chloride to Calcium Sulphate ratio

Use Epsom Salt, calcium chloride and calcium sulfate additions to adjust water profile to about 175–200 ppm chloride, 75–100 ppm sulfate, and 125–150 ppm calcium.

Mash at 149°F (65°C) for 60 minutes or until conversion is complete. Add half of the water salt additions to the mash and the rest at sparge. Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged.

Boil for 60 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule.

Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), add the first dry-hop addition. About 4 days later, add the second dry-hop addition for another 4 days. Package at 2.6 volumes of CO2 and consume fresh.

Takes 20 to 25 days before ready

Author:

Robotipotimus

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 68

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: 3/18/2020 11:12 PM

Notes:

Author:

Steinar Haug

Boil Size: 26 Litres

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/26/2020 7:53 PM

Notes: New method:
1.1 Mash as usual. I mash at 65c for an hour and sparge with 80c water.
1.2 Primary: Use Lallemand Philly Sour for fermentation.
1.3. Secondary 4-8 weeks: Add cloudberries that has been frozen and then pasteurised at 70c, then chilled.
1.4. Keg, drink & Enjoy

Old method:
2.1. Mash as usual. I mash at 65c for an hour and sparge with 80c water.
2.2. Let wort temp drop to around 40 - 45c.
2.3. Use actic or phosphoric acid to reach pH 4.5
2.4. Put wort in a clean and sanitised corny keg. Add lactobacillus.
2.5. Blow out any oxygen - important!
2.6. Keep for a couple of days and check pH. If possible, maintain 40-45c.
2.7. When pH is down to 3.6 - Add 5 liter water to be boiled away and boil as usual.
2.8. Goal is still 19 liters to fermentation.
2.9. Primary fermentation 1 week: add yeast and ferment as normal.
2.10. Secondary fermentation 4-8 weeks: Add cloudberries that has been frozen and then pasteurised at 70c, then chilled.

More info and options about fast souring:
http://sourbeerblog.com/fast-souring-lactobacillus/

Author:

carlmarxman

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 2.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/21/2020 3:07 AM

Notes:

Author:

RustyBarrelHomebrewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 60

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: 12/6/2018 5:47 PM

Notes: This version is scaled down to 5 gallons and down from 73% efficiency to 60. Malt and hop additions were adjusted slightly to make for more round numbers. This calculator has the beer finishing a couple points higher than the posted recipe. Added a little more honey to put it at 6.3% abv.
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Taken from AHA website, Clifton Ellis's "Just Rye'te" pale ale which won gold at GABF ProAm 2016. Inspired by 3 floyds zombie dust. This recipe swaps out citra for vic's secret. Brewed in honor of the late Virgil "Vic" Bodrey.

Author:

Frances Foster

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: 9/8/2011 7:38 PM

Notes: Fresh Hop Ale

Author:

Nebula Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.096

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: 1/21/2018 12:35 AM

Notes:

Author:

Webski

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/8/2017 5:57 PM

Notes: bad water chemistry. I used sugar grove water.
i dont like the yeast selection. Too belgiany
too much carb.

Author:

Back Porch Brewing Company

Boil Size: 8.25 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Dextrose

Priming Amount: N/A

Creation Date: 4/29/2016 6:34 PM

Notes: Add 1gm gypsum per gallon of carbon-filtered brewing water.

Soak 2oz grapefruit zest in 4oz vodka for 2 days (or more) before adding to secondary with dry hops. Pour the liquor into the secondary, and add the zest to the hop bag.

Recipe adapted for all-grain from Northern Brewer's Grapefruit Pulpin' kit.

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 40

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/21/2016 11:55 PM

Notes:

Author:

kcdesch@me.com

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/28/2016 4:54 PM

Notes: Aiming for a Maibock, Helles Bock with some hop finish.

First batch. Actual O.G. 1.068,

After 2 weeks at 50 degrees and 1 week 67 degrees (with 1 oz German Saphir for dry hop)

S.G. 1.018

Now lager for 1 month at 42 degrees.

kegged 4-23-16, F.G. 1.018

Author:

Thunderchunky

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

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: 1/12/2016 11:23 PM

Notes: 1.065
currently in bourbon barrel

Author:

dr511

Boil Size: 70 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: 3

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: 1/2/2016 5:59 AM

Notes:

Author:

Trekker23

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 1.44

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: Force Carb

Priming Amount: N/A

Creation Date: 8/19/2015 6:17 PM

Notes:

Author:

Mall

Boil Size: 50 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

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: 2/5/2015 12:35 AM

Notes: - Ist run got a tad under 11Ltrs at 1.075 estimated @53degrees.
- FWH 20g before boil
21 Litres exactly after boil