Homebrew Beer Recipes | Page 23 | Browse 315,000+ at Brewer's Friend

Author:

Boil Size: 12 Gallons

Boil Time: 90

Boil Gravity: 1.084

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: force carbonate in kegs

Priming Amount: N/A

Creation Date: 1/19/2015 1:14 AM

Notes: made 4 Liters of starter from 2 liquid yeast packages.

Oxygenated before pitching yeast.

Author:

Pcroas

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

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: 6/8/2018 5:29 PM

Notes: Bring a taste of Lahaina, Hawaii home to your brew kettle. This big tropical IPA is brewed with passion fruit, orange, and guava (get it?—POG).

This homebrew recipe is featured in Top 50 Commercial Clone Beer Recipes. Find out what recipe was featured for your state!

Fruit Preparation

Combine guava, peeled oranges and Lilikoi juice in bowl and puree together. Fresh fruit can be added to the kettle late in the boil. Fruit could also be sterilized separately and added to the fermentation in between 3-4.5 P (1.012-1.018).

Directions

Conduct a mash at 150° F for 60-75 minutes.

Follow the boil schedule as indicated in the ingredients.

Ferment at 68° F for 5-7 days, and then dry hop

Author:

counterbrewrecipes

Boil Size: 3.1 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

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: 11/27/2017 10:27 PM

Notes: Excellent cream ale. Keep the corn or rice at or under 10% too much corn gives a weird twang. With us 05 I always rehydrate. I take some of the extra wort from the mash, balance it to 1.035. boil, chill, and rehydrate the yeast, if you don't you get some weird pear like esters. I've tried 001 and 1056 both were clean but not dry enough. K97 kolsch yeast was great. Taken straight from the winners section of the aha website.

Author:

BrewHop

Boil Size: 7.5 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: 8/30/2012 4:24 AM

Notes: Hit 155F on average. Pitched 2 packets of safale 04, maybe 3 in the future would be better? We shall see, might have to repitch some yeast to finish it off. Beer didn't attenuate as much as I would have wanted so I am going to pitch a starter of wyeast Scottish ale to get a bit more attenuation. Stalled at 1.040 and want it around 30.

Author:

jimdubc

Boil Size: 3.25 Gallons

Boil Time: 60

Boil Gravity: 1.095

Efficiency: 20

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/7/2014 3:37 AM

Notes: Pitch additional 3787 yeast when moved to secondary

Optional, Danstar bottle condition yeast and priming sugar when bottling - depends on how long your secondary aging ends up being. Over 4 months and more yeast may be required for carbonation.

Age minimum of 9 months before enjoying

Author:

foxchainman11@yahoo.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 60

Mash Thickness: 1.5

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: 9/5/2017 6:38 PM

Notes: Rahr two-row 1.9 L
Briess Carapils 1.3 L
Bairds Carastan 30 L
Briess Caramel Vienne 24 L
Weyermann German Vienne 3.5 L
Brewed 10/25/17. starting Gravity 1.052 Original Gravity 1.059 after 40 min boil. Shooting for 1.054 gravity with 55 % brew house efficient got 1.059 with 60% efficient.

Ferment with Wyeast 1056 Calf Ale. in new ferment chamber 5.2 cubic feet chest freezer and carboy heat wrap, ink bird temperature controller.

11/07/2017 Added DryHop at 67 F.
11/14/2017 Kegged. Finished at 1.012. Fermented 7 days at 63F then 14 days at 67 F.

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 44 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/9/2017 9:36 PM

Notes: pick up irish moss

4 packets of yeast

the colder you start out, the less the diacetyl that is produced
Let it go for 12 hrs at 40 degrees. creep up to 50 degrees by 48 hrs

Steve's thoughts: I don't entirely agree with his fermentation method
mostly because normally you would actually do what's called a diacetyl rest
because SOME "will" be produced, so what you do is raise the temp after ferm is mostly finished, to let the yeast eat those byproducts basically
so you could follow his schedule, let it sit at 50 for a week or two, then raise to 65 or even 70 for 2 days to finish of the diacetyl
THEN down to lagering temps (close to freezing as you dare)

Author:

Solli

Boil Size: 28.5 Litres

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: corn sugar

Priming Amount: 170g

Creation Date: 3/12/2013 2:55 PM

Notes: IPA 2.0 recipe: WHEAT IPA

Sumpin' Like Little
Sumpin' Sumpin ' (Wheat
IPA)
(5 gallons/ 19 L, all-
grain)
OG =1.073 FG =1.018
IBU=63 SRM=8 ABV = 7.1%

Ingredients
10.0 lb. (4.5 kg) 2-row pale malt
4.0 lbs. (1.8 kg) wheat malt
1.0 lb. (0.45 kg) flaked wheat
2.0 oz. (56 g) Victory® malt
2 whir/floc tablets (or 2 tsp. Irish moss)
9.8 AAU Nugget hops (90 mins) (0.75 oz./21 gat 13% alpha acids)
3 AAU Crystal hops (15 mins) (1.0 oz./28 g at 3% alpha acids)
8 AAU Cascade hops (15 mins) (1.0 oz./28 g of 8% alpha acids)
1.0 oz. (28 g) Chinook hops (2 mins)
1.0 oz. (28 g) AmarilloTM hops (2 mins)
1.0 oz. (28 g) Cascade hops (dry hops)
6.0 oz. (170 g) corn sugar (for priming)
White Labs WLP090 (San Diego Super) yeast (2.5 qt./2.5 L yeast starter)

Step by Step
Adjust water chemistry for a
pale beer. (If using RO or dis- tilled water, add Y. tsp. calcium chloride and % tsp. gypsum for every 6 gallons/23 L.) Mash grains at 152 °F (67 °C) for 45 minutes. Boil wort for 90 minutes, adding hops at times indicated. Add whir/floc for final 15 minutes of the boil.
Ferment at 67 °F (19 °C). Dry hop for 4 to 7 days.

Changed the grain based on this table: http://kotmf.com/articles/maltnames.php
Changed the hops to substitutes that my local dealer have.

Author:

Brewmaster Tom

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.111

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 4/6/2012 12:23 AM

Notes: Campden Tablet prior to steeping.
Irish Moss, Whirlfloc @ 15 min.
Yeast Nutrient @ 10 min.
Carbonation volume = 2.3

Author:

Pindingy

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 83

Mash Thickness: 1.5

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: 11/14/2015 12:41 AM

Notes:

Author:

Ben Golding

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.109

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: 11/12/2014 1:03 AM

Notes: Kinda based on
http://aussiehomebrewer.com/topic/58028-stone-and-wood-extract-clone/

Author:

TacoMcCabbage

Boil Size: 6 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: 11/27/2012 8:16 PM

Notes:

Author:

Freetime000

Boil Size: 2.2 Gallons

Boil Time: 90

Boil Gravity: 1.014

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: Corn Sugar (Bottling Bucket)

Priming Amount: .70

Creation Date: 12/8/2017 3:26 AM

Notes: IMPORTANT: Add honey at end of boil, flame out.

Wort Notes:
After 45-60 min Mash I sparged the BIAB with a pour over 32oz warm water. This makes total boil slightly more than 2 gallons.

Optional: Start of boil pull 2 cups wort and separately boil down into syrup. Then add this back in to the boiling wort.

Style Notes:
After lots of searching the feedback i got is a Scotch Ale or Wee Heavy is a good place to start for a Braggot. Recipe is Shooting for 50% honey so I can feel like it's a Braggot.

The Wee Heavy style suggests longer boil times to get more malty flavors. So I am starting with 2 gallons and a 90 minute boil, targeting 1 gallon. this also allows for the syrup above. You may need to add more water as you go to keep in line. Use a dip stick to measure.

I made a Yeast starter using 6g of GoFerm and 5g Safale yeast.

Finished Notes:
Wort ready at 1 gallon and SG of 1.080 NICE!

next time: Might swap Munich for Victory to see difference in dryness.

Turned out great at 1.010. Honey fermented clean (not too hot) I left in fermenter for 18 days before bottling. It was good and drinkable after being bottled for 3 weeks. I am told aging makes it even better so I will save the rest for a couple months..

Author:

shepp1

Boil Size: 28.5 Litres

Boil Time: 70

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: 2.7

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: 5/23/2017 11:11 PM

Notes:

Author:

Triple Threat

Boil Size: 6.37 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 1.33

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: 9/19/2015 5:56 PM

Notes:

Author:

Boil Size: 22.5 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/29/2016 1:15 AM

Notes:

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/6/2017 1:47 PM

Notes: BYO states OG = 1.061, FG = 1.012, IBU = 56, SRM = 5, ABV = 6.5%.

Heat water to 158 F. Add malt extracts and dissolve. Add first wort hop, bring to boil.
At boil add 0 min hops, boil 60 minutes.
On heat off, add 0 minute hops.
Cool wort to 180 then add whirlpool hops, allow to stand for 20 minutes, chill to 64.
Oxygenate wort. Pitch yeast.

Mix dry hops and divide into thirds.
1/3 added after two days, remove after two to three days.
1/3 added at end of fermentation, remove after two to three days.
1/3 added after three days end of fermentation, remove after two to three days.

Author:

CottonClub

Boil Size: 8.25 Gallons

Boil Time: 60

Boil Gravity: 1.08

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/29/2016 11:37 PM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/22/2017 8:12 PM

Notes:

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: 1.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 9.21 psi

Creation Date: 2/29/2020 10:16 PM

Notes: