Homebrew Beer Recipes | Page 248 | Browse 320,000+ at Brewer's Friend

Author:

possum

Boil Size: 8 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: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/14/2013 12:03 AM

Notes: og 1.1, fg 1.02.
52 ibu. 16 srm

or use wyeast 1968.
whirlpool hops 5 minutes before cooling at 0 minutes.
use dark brown sugar
package and age for 8 weeks

Author:

Wolf Pack Brewing

Boil Size: 37.83 Litres

Boil Time: 90

Boil Gravity: 1.074

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: 1.64 bar

Creation Date: 11/24/2020 10:45 PM

Notes: https://beerandbrewing.com/recipe-reubens-triple-crush/
From Craft Beer & Brewing Magazine, Aug-Sep 2020

This homebrew-size recipe is based on the fast-selling triple IPA from Reuben’s Brews. Emphasize yeast health with a big starter, generously dry hop, then give it enough time to cold condition.

Batch size: 5.5 gallons (21 liters)
Brewhouse efficiency: 75%
OG: 1.092
FG: 1.016
IBUs: 50 ABV: 10%

Adjust your water profile to ensure a mash pH of 5.3 and a chloride-to-sulfate ratio of 3:1. Mash the grains at 148°F (64°C) for 60 minutes. Vorlauf until the runnings are clear, then run off into the kettle. Sparge the grains and top up as necessary to obtain 6 gallons (22.7 liters) of wort—or more, depending on your evaporation rate. Boil for 60 minutes, adding the corn sugar and hops according to the schedule. Whirlpool for 10 minutes.
After the boil, chill the wort to about 67°F (19°C). Aerate the wort and pitch a big, healthy yeast starter. Ferment at 69°F (21°C). After primary fermentation is complete, add the dry hops for three days. Ensure a full diacetyl rest in case of refermentation—if possible, test for VDK levels (see “Hunting for Diacetyl,” beerandbrewing.com). Crash to 38°F (3°C) or lower for at least a week, then package and carbonate.

Author:

bryggöl

Boil Size: 9 Litres

Boil Time: 70

Boil Gravity: 1.071

Efficiency: 65

Mash Thickness: 2.25

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: 4/18/2016 8:00 PM

Notes:

Author:

Jessman52

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 63

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: corn sugar

Priming Amount: 4 oz.

Creation Date: 12/28/2015 10:22 PM

Notes: 1. American Amber (Red) Ale with a sharp bite of citrusy hops.

2. American 2-row pale ale malt, American Crystal 60L and Victory malt rounds out the grain bill. Mash temperatures in the range of 152°F to 154°F create a wort with a nice balance of fermentable and non-fermentable sugars. Sorachi Ace hops add a uniquely lemony bitterness, homegrown Cascade hops add grapefruit flavor and Citra whole leave hops added during the cool down add unique aroma. Yeast: White Labs WLP001(California Ale).

3. Sword of Saint Peter is the first of 12 brews in the Twelve Apostles beer line. Each of the 12 brews are American Amber Ales. Experimentation with water profile, temperature variations including ambient temp., grain bill, hops varieties and yeast strains provide endless opportunity to evolve and improve this beer over the year.

4. Cascade hops Alpha Acid was age adjusted in this recipe since the details of storage and pick date are a known variable.

5. Yeast Lot # 1021675 Manufactured Nov. 23, 2015. QC cell count 1.49e9/ml

Author:

JGF

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 79

Mash Thickness: 1.5

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: 11/1/2015 11:40 PM

Notes:

Author:

gorefisted@gmail.com

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.065

Efficiency: 71

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/18/2015 8:28 PM

Notes: First beer made using our newly-put-together HERMS system, the first major update we've made to our brewing equipment since starting in late 2013. For this one, we're doing a strong English style ale aged for (probably) 6 weeks in our Damnation Alley bourbon barrel.

3/15/15: Brew day for this one. Things are going somewhat strangely (lots of spilling water and some wort loss, but overall we've corrected everything well all things considered) given our lack of experience with the new system, and we don't have our PID controller to electronically control the temperatures, so we have been having to manually track temperatures and fire the burners on the stove at discretionary times to keep things going smoothly. The recirculation part is working very well so far. -AP

3-21-15: switched from blow-off assembly to airlock. Has been sitting at 70 degrees for one week, krausen has already died down. I don't think it's a stall -- just not a very aggressive ferm. Took a whiff of the carboy and everything smelled good; solid nose of english hops and maris otter (no shit, eh?). Looking forward to racking this into barrel next weekend. -PG

3/27/15: Just transferred to bourbon barrel. Hydrometer reading was a bit higher on FG than we wanted (only reached about 72% attenuation, finishing at 1.025 instead of the expected 1.022). Not really gonna complain because it still comes out almost 9.5%. The sample before conditioning and aging tasted really good, but pretty mild. Very genuine "British" style strong ale flavor; subtle caramel/toffee with some slight fruity esters; rather dry though it leads off sweet. No heat from the rather high alcohol either, which was nice. Extended barrel-aging (six weeks at minimum for this one) should make this one awesome. -AP

5/10/15: Just took this from barrel to bottles last night. Conditioning with a slurry of the same a yeast used for primary (WLP007). Tasted really good from the small sample we pulled from the barrel; slightly fruity, very woody and bourbon forward with a long, dry yet full-bodied finish. Excited to see how it conditions in several weeks.

5/29/15: Tasting from a bottle that was opened 5/27 and re-sealed with about half of the beer remaining. It's been in bottles about 3 weeks at this point and it actually has, according to Pat, already carbonated pretty decently. The several ounces I pulled were slightly oxidized because the bottle had been re-sealed, however. Scent is hefty English toffee, light stone fruit (cherry/plum in particular) and bourbon. The spirit character is nicely noticeable, likely due to the six weeks of aging the beer underwent in our Damnation Alley barrel. Flavor is pretty incredible actually; I'm getting a lot of tannic notes from the barrel, slight tart cherry, bourbon, caramel and the aforementioned toffee all in a really complex yet approachable package. Very excited with how this one continues to develop. It's pretty perfect right now; almost exactly what I feel like we wanted to get out of it. Very cool. -AP

Author:

TheBrewAbides

Boil Size: 6.14 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/16/2013 11:44 PM

Notes:

Author:

AnteK

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/13/2015 10:38 PM

Notes: My recipes are all elaborated for Speidel Braumeister 20L
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.

BIAB method for Braumeister 20l, efficiency 75 %
total Water: 28l.

25l to mash
3l to sparge

Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 18 c˚After 7 days add the Dry Hop "5 days" at 20 c˚ and 2 days at 0c˚"

Author:

filthyastronaut

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 82

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/23/2016 8:07 PM

Notes: Like a session Dubbel

Author:

stickybrad@gmail.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: dextrose

Priming Amount: 3 oz

Creation Date: 5/23/2016 8:47 PM

Notes: Ferments in 7-9 days. Bottle or keg with dextrose.

Best in show in the 2016 Hilo Homebrew Competition, recognized by the American Homebrewers Association.

Author:

Boil Size: 14.4 Gallons

Boil Time: 70

Boil Gravity: 1.053

Efficiency: 73

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/10/2015 5:49 PM

Notes:

Author:

Boil Size: 6 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 70

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/18/2016 2:14 PM

Notes: Roasted cocoa nibs are absent in 5 gallon version, still tasted amazing. Actually prefer it without.

Author:

MillerTime

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/29/2015 2:25 AM

Notes: Decoct a minimum of 1.5 gal for 25 minutes total boil.

Start with 2 yeast vials. Make a 1.5L starter at 1.04 OG. Siphon off spent beer and add second 2.0L start at 1.04 OG.

Author:

Maxmester

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 11 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/7/2015 10:21 AM

Notes: Første forsøk på pilsner.

1st Mash 55 degC 15min.
2nd Mash 67 degC 45min.
Mash-out 77 degC 10min.
Tilsett skyllevann på 78degC.
Koking 60min

Gjæring 10-12dager på 10 degC.
Diacetylrast 2dager på 17 degC.
Gjæring 9dager på 10degC
Cold-crash 2dager på 2degC.

Karbonering 6g/L sukker i 14 dager.
Anbefalt lagring i 1måned

Author:

Jan Erik Johansen

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: N/A

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/7/2016 9:54 AM

Notes:

Author:

Dead Rabbit Brewing Co

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 2.75

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: 12/29/2013 1:16 AM

Notes:

Author:

SE AULD HWAEL

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 7 ° C

Priming Method: BrownSugar

Priming Amount: 118.4 g

Creation Date: 3/17/2020 5:37 PM

Notes:

Author:

Juzy

Boil Size: 5 Litres

Boil Time: 30

Boil Gravity: 1.181

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/7/2017 11:05 PM

Notes:

Author:

Bakke Brygg

Boil Size: 58 Litres

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 74

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: Sukkerlake

Priming Amount: 6,5 g sukker/L

Creation Date: 9/13/2014 1:41 PM

Notes: Basert på vinneren i PF under juleølkonkurransen 2012.

Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 40 l meskevann og 30,6 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

Mesking på 66 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 17 grader før pitching av gjær.

Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager). Tørrhumle etter 5 dager.

Gjæralternativer: WLP001, WLP007, WLP051, WLP090, Danstar Nottingham

Author:

miscon2

Boil Size: 4.25 Gallons

Boil Time: 60

Boil Gravity: 1.067

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: 6/19/2014 3:07 AM

Notes: From the Brewer's Best Recipe Sheet:

IBUs: 80 - 85
ABV: 5.5% - 6.0%
OG: 1.056 - 1.060
FG: 1.014 - 1.016
Color: Black

This American style Black IPA, also known as Cascadian Dark Ale, balances moderate roast character with medium-high hop bitterness. Briess Special Dark extract, Victory® and 80L provide a moderate degree of caramel malt character. The distinct citrus, grapefruit and slight pine characteristics of the hops complement
the roasted malt flavor and aroma of this Black IPA creating all the attributes you would expect in an American Style IPA.