Homebrew Beer Recipes | Page 1984 | Browse 325,000+ at Brewer's Friend

Author:

Bear Dotlich

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 65

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: 9/15/2017 2:40 PM

Notes:

Author:

NakuAnkka

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.051

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: 4/4/2023 10:55 AM

Notes:

Author:

RustyBarrelHomebrewing

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 68

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: 12/3/2021 9:01 PM

Notes: ==============================
12/3/2021

REPACKAGING Umbrella BSG Sitiva brew into a new hazy featuring Julius huell melon and possibly mosaic and galaxy. these are all hops gifted to me by pixelperfectbrewing. the hops all have dates on them (should record that here) and are packaged well.

will plan to hop with only julius and huell and see how it is. if too bland finish off with 2oz mosaic and 2 oz galaxy.

going to also use hothead or maybe voss for this on time crunch before christmas. will pitch 1st round dry hop same time as yeast.

==============================
12/3/2021
still need to fill in FG. the beer tasted amazing but turned brown after about a week. mustve oxidized during kegging or carbonating (shook keg) but it really tasted great, a lot of tropical fruity flavor and smell. not sure what hops are in this blend. detected a small amount of galaxy in it.

==============================
???
Brew day. Updating to 68% efficiency for 1080 OG. Not sure volume tho

==============================
10/4/2021
removing DME. this will be the first brew on the grainfather so im hoping to not get abysmal efficiency - predicting/bumping efficiency up from 52 to 63 for 7.8%abv.

also starting from primo (RO?) water and building to "light colored and hoppy" BF profile.
==============================
9/30/21
BRANCHING OFF ZAMBA HAZY FOR SITIVA HAZY

pretty much going to brew it the exact same grain bill and hop profile, may leave out the warrior, and using rva 132 instead of kveik.

TODO : need to fill in AA on sitiva

==============================
6/17/21
1.015 measured FG on 6/17/21 for 7.75%abv

==============================
6/10/2021
Brew day. Ended up with too much wort, again. Forgot to cook oats but I did double crush. Still only got 50% eff wtf. Adding 2 lb dme to try to save it. Adjusting the attenuation to convince myself kviek will go down to 1012 and 8%. Bad brew day

==============================
5/14/2021
Initial recipe creation,
grain bill : copying DRIP 3. boosting a little bit. changing eff to 60 i think we should be able to do that especially with cooked oatmeal. pay more attention to volumes. try not to end up with too much wort!

hops : will feature zamba. single hop. composing schedule based on blueberry yum yum. even split between 5 min, flameout, high krausen and standard dry hop (maybe keg)

yeast : prob would be better with london, but will consider kviek

water : thinking i will use tap. acid malt for pH. we have observed better results in west coast with water adjustments, maybe we try here too?

==============================
2/3/2021. Did not make it into feb. Its about 40 days since it was kegged, less than that since canned. The canned beer stoll looks nice and smells and tastes better than some commercial stuff but it's too bitter and lost a lot of spunk. For this next time I think we need to nail down the gravity, nail down the ph. Ditch the warrior and do like a full lb total hops and do like 1/3 hop bill in whirlpool. Try to limit oxidation in transfers but I dont think that is the main problem here. Consider doing some water adjustments. I wonder how the west coast ipa water profile would do for this.
==============================
12212020 updating recipe here to reflect what i did. please reference previous versions of this recipe for the original/correct recipe. realized i didnt have any real citra during brew day so i overloaded on mosaic and used a little citra noble. then in dry hop i did something off script as well cant remember what but i think i mightve done 4 oz citra and 2 oz mosaic?

efficiency was bad, target 1072 actual 1065. bad ph reading. not sure what happened but maybe some issue with water. need to examine water profile from tap and/or build a custom profile from scratch.
==============================
12162020 recipe was drastically changed. Bad ph (4.97. wtf?) on brew day and wrong hops. Anyway also used London 3 new pack with 1 day starter expected 1017 FG instead of reused hothead 1010 FG changing that now.
==============================
11/23/2020
planning for brew 3. last one was indeed way off, not sure why, see theories below. this time bumping up 2row and wheat to get to 8%. thinking about switching from kviek and use regular london just because of my chamber and compatibility with other stuff going on. also thinking about possibly modifying water profile. thinking about brewing 10 gals eek. possibly bumping up the hops?
===============================
10/2/2020
kegged this a couple days ago. really hot with hop burn. and kind of a rubber smell and taste. i wonder if i pushed this kveik too far. also i have not been cleaning it from trub and it could possibly have gelatin protein gunk it in? not sure. prob need to start again with a fresh pitch. anyway the first pint was pretty bad tasting and the second i drank last night was also but a little better. maybe hop burn will subside. its only about 10 or 11 days out from brew day. some ipas taste better after a couple weeks. maybe itll improve.
===============================
9/9/2020
bumped up 2 row from 7.5 to 9.5, boosted up oats. not sure how efficiency will be but im assuming 65% without the oats factored in. with oats added im assuming it drops to 55. could be wrong. maybe the gravity is the problem.

added 4 more oz hops.

TODO : should figure out water...
this has sample profile but has bicarbonate instead of alkalinity :
https://www.clawhammersupply.com/blogs/moonshine-still-blog/juicy-neipa-new-england-ipa-recipe

maybe think about searching brewersfriend for one

===============================
6/28/2020
brewed tue 6/23
dry hopped fri 6/26
cold crash sun 6/28
keg & carb mon 6/29
can tue 6/30

im not finding any research on kveik needing cleanup / diacetyl rest time after terminal gravity?? some places are saying you can rack it 36-72 hours after pitch

===============================

this one is a combination of the hop profile of all the rage
* https://www.brewersfriend.com/homebrew/recipe/view/520206/all-the-rage-conan-alt-mini-mash-30min-

and the grain bill from please come to boston
* https://www.brewersfriend.com/homebrew/recipe/view/978461/please-come-to-boston-neipa

but also using hothead kveik yeast for this thing. this is the first beer with henrico water profile input and pH estimates observed, as such will be adding some acidulated malt to hopefully bring the mash pH down

Author:

PeZo

Boil Size: 31.79 Litres

Boil Time: 70

Boil Gravity: 1.053

Efficiency: 79

Mash Thickness: N/A

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: 7/26/2021 10:52 AM

Notes:

Author:

Alex's Craft Brewing

Boil Size: 64 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 121.7 g

Creation Date: 7/20/2019 4:04 AM

Notes:

Author:

André Rinnert

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 65

Mash Thickness: 6.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/27/2019 1:08 PM

Notes:

Author:

SchuBrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 11.5

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/1/2019 10:19 PM

Notes:

Author:

uncodead

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 14 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/20/2018 11:12 PM

Notes:

Author:

Sensing Brewing

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 28 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/20/2018 8:44 AM

Notes: Framgarden
Ebbegarden
Simonaitis

WLP 644
WLP 648

Author:

Jay Dubb

Boil Size: 31 Litres

Boil Time: 120

Boil Gravity: 1.05

Efficiency: 78

Mash Thickness: 2.66

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 17 ° C

Priming Method: dextrose

Priming Amount: 53.3 g

Creation Date: 10/11/2017 3:28 AM

Notes: Yeast starter, 1.5 l then 3 l, pitch 2l

Bottle with 2g CBC1 yeast 55 g dextrose 2.9g/500ml

Victory malt was Gladfield biscuit, could be JW amber

Could add 500g sugar inverted for +10 gravity points

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/30/2015 3:18 AM

Notes:

Author:

Stellenbosch

Boil Size: 32 Litres

Boil Time: 120

Boil Gravity: 1.062

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/23/2017 7:36 AM

Notes:

Author:

xalfons

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 70

Mash Thickness: N/A

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: 2/8/2017 10:00 AM

Notes:

Author:

Jack Dog Brewery

Boil Size: 8 Gallons

Boil Time: 75

Boil Gravity: 1.045

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/7/2016 1:51 PM

Notes:

Author:

w@lter

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 61

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/5/2016 11:14 AM

Notes:

Author:

DeadScorpion

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 72

Mash Thickness: 3.1

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: 6/1/2016 7:52 PM

Notes: Belgian Ale yeast goes in at start.
One day into fermentation, California Ale goes in to help.

Author:

jneighbors

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/7/2016 4:20 PM

Notes: Mash Temp 152 Avg. 155 target
Mash time: 90 min. Lauter water not to temp at 60 min.
Fermenter: Oxygen with Agitation

EKG Hops: (2.4 oz.) 2012 Fall harvest, 2 Yr Age. Low aroma

Ahtanum Hops: (2 oz.) 2013 Fall harvest 1 year age. Med. Low aroma

Coffee: med. dark,6 oz. soaked in 1.75 qt. 34 degree cold stored, 5 days. Cold pressed to remove grounds. Extracted 1 qt. Good flavor, no bitterness.

Cacao Nibs: Roasted 300 degrees 5 min. to reddish brown with better aroma than 15 min. roast times, ground briefly in coffee grinder, added to 1.5 cup Johnny Walker Red whiskey, Brought to 1 min. boil, cooled and stored 10 days prior to addition at day 7 in fermenter.

Ahtanum Hops: Scheduled for day 3 in fermenter.

Fermentation: Oxygenated/agitated. 167 degrees start, ramp 1 degree a day to 170 starting day 3. 2 week total.

Day 7: Added hops,chocolate, 32 oz. coffee. Measured FG: 1.009.

Start cold crash day 12 to 65. Day 13 to 55. Day 14 to 45.

Keg day 15.

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 80

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/1/2015 12:45 AM

Notes: Simple recipe with a basic strike/sparge combination. Open fermentation to avoid huge problems I have had in the past with belgians overflowing. 2 pounds of sugar are added after primary fermentation is going.

I ferment at about 75-80 for 3 days and will kick it up to 85 after about 2 weeks.

Author:

anderson09

Boil Size: 50 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: inverted sugar

Priming Amount: 6 g/L

Creation Date: 4/1/2015 1:24 PM

Notes:

Author:

ksols

Boil Size: 12.5 Gallons

Boil Time: 90

Boil Gravity: 1.081

Efficiency: 72

Mash Thickness: 1.5

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: 3/13/2015 1:17 AM

Notes: