Homebrew Beer Recipes | Page 2587 | Browse 325,000+ at Brewer's Friend

Author:

BEERngineer

Boil Size: 26 Litres

Boil Time: 20

Boil Gravity: 1.049

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/17/2016 12:09 AM

Notes:

Author:

EL-P

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 73

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: 10/10/2021 6:55 PM

Notes:

Author:

Distortiontm

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: Honey

Priming Amount: 10.5 oz

Creation Date: 1/31/2021 2:35 PM

Notes:

Author:

rileyway5@gmail.com

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 70

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: 1/28/2021 11:39 PM

Notes:

Author:

RustyBarrelHomebrewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

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: 1/14/2021 7:38 PM

Notes: ===================================
1/28/21
brew day. measured 1.062 OG for efficiency of 70%. did double crush on the grain. everything else went smoothly. the water volume calculator was pretty spot on. not sure if i ended with 5.5 gallons or 5 tho.
===================================
1/14/2021
reformulating 10gal cane west recipe into 5 gallon weaddababyitzaboy west coast ipa featuring amarillo hops.
* scratching water profile - was going to switch to ward labs one but its difficult to arrive at the target water profile with that.
* starting with distilled water and building from there.
* swapped out centennial for amarrillo pretty much oz for oz
* adding acid malt for pH
===================================
11092020
just took FG 1005 at 90 deg which equates to 1007 at 70 so turned up attenuation to 86% to match that. ===================================
11/06/2020: brewed last night. everything went well. forgot to take pH and pre boil gravity. it looked like it was boiling slow so i turned it up last 15 minutes of boil, then after chilling i was under volume and OG at like 1.080! topped up to about 10 gallons it appeared still at or above 1065, added more water anyway since i will be having dry hop and trub losses so im estimating 10.5 gallons although it could be more. after all the finagling hit target OG of 1063 on about 10.5 gallons, split one pouch of hothead between two fermentors. lifted brew pot up to table and dispersed wort from there, no pump needed.

the water chemistry tab here is a little wonky i just fixed it to start from my estimated henrico county water to adjust to light colored and hoppy. originally it didnt carry over the profiles from the previous version of this recipe but the water agent amounts are correct. i have an updated sept 2020 water profile from facebook kicking around that i need to add here.
===================================
11/01/2020:
scaling up to 10 gal. i think it will work if i can hit this 68% efficiency. water will take some work. prob will have to treat the mash and sparge water separately - 8 gals for mash and another 6 for sparge. only using 1 lb centennial for 10 gal batch seems light but we will see. i guess west coast uses less? still at 100ibus so it will be decent. could think about using some other hops in flameout and dry hop....cascade...?
===================================
7/14/2020:
just adjusted the water profile in the calculator for 8.5 total gallons treated water and the numbers came out a little better. however a little concerned because the calculator says mash pH will be 5.6 but this recipe says 5.45. i suppose either is fine but the inconsistency is making me nervous that im screwing something up.

going forward i think it will be simpler to use RO and build from there, or try to see if there are basic / minor adjustments i can make to my water to get where i want to go (e.g. just a simple gypsum addition andor campden tab)
===================================
7/13/2020:
adjusting the hop bill based on what i have. increasing ibu from last time (this time using cryo warrior!) decided to try to use all 8oz of centennial i have from a particular Washington state farm via hop of the month. will have increased dry hop.

even though im planning to use hothead (quick turnaround) i noticed in the last brew the beer tasted great initially, then diminished, then peaked later. as such maybe try to ferment for 7 days, dry hop 3 or 4 days in, remove dry hop and cold crash for 7 days before kegging...?
===================================
6/21/2020:

for this 4th attempt at west coast this year, i will be experimenting getting to some target water profile good for west coast ipas.

for now i am going to use the light & hoppy profile built into brewers friend. the chloride cl- is high for the profile (but normal overall) but i think the only way to reduce that is to use RO water so i will just leave it. going to use gypsum (to add calcium) and phosphoric acid to reduce mash pH. we'll see

here is another reference :
https://shop.theelectricbrewery.com/pages/green-flash-west-coast-ipa

===================================
6/21/2020:
this still came out 1.010 but not dry or crisp but rather sweetish. going to take a look at water chemistry next time. (this beer was just brewed using untreated henrico va tap water)

the beer also came out hazy, orangeish. and possibly oxygenated probably because it got roughed up during dry hop / packaging stages as it was my first time dealing with the conical fermentor and spunding valve.

===================================
5/31/2020:
changing grain bill to bump sugar up from 0.5 to 1lb to try to get more dryness. ive read you can do up to 10% sugar. (they say dexrose but im just using table sugar)

also changing hop sched based on the hops i have. i was planning to use some crystal wet hops for this batch but id prefer to use them all at once 2.2 lbs which i think is going to take up a lot of loss, also i am brewing this for the first time on digiboil which may have boiling limitations so im going to fall back and just use some centennial from my hop of the month club. id prefer to use all of one so i can see if i can get the different flavor profiles....
(should i do smaller batches so i can do side by side-ish? if that, ferment in a keg with spunding valve?).
will plan to use the nugget for bittering instead of warrior.....well see.
============================================
5/7/2020:
recipe cloned from "i aint mad atcha". changing recipe in prep to rebrew. simplifying hop varieties. lowering abv a little, removing 15L. aiming for 80 some ibu again. going to mash a little lower? 150. using hothead yeast.

4/7/2020 :
brew day. swapping out the 0.9 magnum 14aa 60 min for 0.5 warrior unknown AA and 0.5 nugget 13.4AA both for 60 mins. this adds up to more IBU than it was with the magnum, but the byo article has it at 77IBU. also i am using some 2 oz 11.4AA 2018 whole hop centennial for the 15 min addition. these hops were leftover from something else, hopefully not oxidized or anything. this way i can add 2 more oz to the dry hop for more flaves. inputting the whole hop AA brought the recipe up to 77IBU. ALSO on a whim i decided to drop a pound of 2row and add .5lb cane sugar to dry it out a little bit. still doing the .5lb 15L (original byo recipe had a pound but last rendition was too sweet). if this all works according to plan i think it will be a nice beer. not sure if i am going to get close to stone. i had a stone ipa the other night. it was too dry and bitter compared to mine. looking for something in between theirs and mine.

3/31/2020:
today i am bumping the magnum and base malt amounts to increase the target IBU and OG to match the BYO article. i am blindly changing the attenuation to match the BYO FG.

this beer was weird. right now it is clear, faint bitterness, decent hop flavor, overall seems close. it is a little too sweet.

this was fermenting at a bit low temperature last month. it was in the fermentation chamber while we were away on vacay but it wasnt plugged in. when i returned it was around 50 or 55. i did cold crash it and kegged it, first week or two it was super hazy and sweet it threw me way off, i thought id confused it with mango maya base beer. it cleared up, hops began to shine more. over time

i had a recipe snafu. unsure the OG. FG is about 1.014. based on 12.5lb 2 row and adjusting attenuation for the FG i got about 6.48 abv on batch 1 (march2020)

8/26/2019 :
adapted from brew your own clone recipe. unclear when this appeared in print. https://byo.com/recipe/stone-ipa-clone/

they boil for 90 minutes (probably to get more bitterness out of less hops, those smarties) they also use perle + magnum but i will just use enough magnum for 60 mins to get up to IBU. the recipe calls for whole hops for dry hop but that will depend on availability / convenience...

Author:

Terrell

Boil Size: 9.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

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: 11/10/2018 4:26 PM

Notes:

Author:

Rokeby

Boil Size: 7 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 55

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: 7/14/2018 3:55 PM

Notes:

Author:

MattSkinner30

Boil Size: 3.1 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 88

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/18/2018 8:12 PM

Notes:

Author:

HoppyIPAGuy

Boil Size: 22 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 78

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/29/2017 1:46 AM

Notes: Bells Starter Ingredients:
4 bottles of Bell's Oberon (Bell's Pale Ale, Bell's Brown Ale, or any Bell's ale will work too)
1000 mL Flask
2000 mL Flask
1 lbs. Light DME
Stir Plate

Directions:
**There are many ways to sanitize brewing equipment. Therefore, I will not go into detail on sanitation. All equipment must be sanitized during this process. Infected yeast starter = infected beer.

Buy Bell's Oberon and let it sit in the refrigerator for 2+ weeks. Wait until the beer looks clear and there is an obvious layer of sediment on the bottom of each bottle.

Make a yeast starter. 400 mL of water + 22 grams of DME will give you a gravity around 1.020. Boil for 10-15 minutes, cover with sanitized tin foil, and cool it down in an ice bath until wort is under 70 degrees F.
Pour out the majority of the beer in the four Bell's Oberon bottles, only leaving the bottom sediment. Pour the dregs (bottom sediment) of four Bell's Oberon into the 400 mL starter and cover with sanitized tin foil. Leave on stir plate for 48 hours.

Make a second yeast starter. 1200 mL of water + 142 grams of DME will give you a gravity around 1.045. Boil for 10-15 minutes, cover with sanitized tin foil, and cool it down in an ice bath until wort is under 70 degrees F.

Add original 400 mL starter with yeast to the 1200 mL starter. This should bring the gravity down to just under 1.040, for the entire 1600 mL. Place on stir plate for 4-5 days.

Place yeast starter in a refrigerator for 7 days. Once the yeast has dropped to the bottom of the flask, decant the beer and store in a 250mL flask, mason jar, or any sanitized container for future brewing.

This process will give you approximately 50 mL of healthy yeast. You can use MrMalty.com's pitching rate calculator to figure out what size yeast starter you will need for your beer.

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 80

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: 2/6/2017 1:53 AM

Notes:

Author:

Rob Lee

Boil Size: 7.59495 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: N/A

Priming Amount: N/A

Creation Date: 5/13/2011 10:08 AM

Notes:

Author:

Rompetom

Boil Size: 30.5 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 3

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: 4/20/2016 12:28 PM

Notes:

Author:

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.112

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/24/2015 9:14 AM

Notes: rfrfr

Author:

AshBroadbent

Boil Size: 31 Litres

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 65

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: 5/23/2015 8:08 AM

Notes:

Author:

Boil Size: 18 Gallons

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/17/2015 4:24 PM

Notes: 6lbs sugar is viognier grape must added to primary

Author:

Boil Size: 2.5 Gallons

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: 85 ° F

Priming Method: sucrose

Priming Amount: 5.3oz

Creation Date: 3/24/2015 8:05 PM

Notes: pitch at 66F raise 2F a day until 78F

Author:

gordo

Boil Size: 48 Litres

Boil Time: 70

Boil Gravity: 1.042

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/15/2015 7:58 PM

Notes:

Author:

herv

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 72

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: 3/12/2015 11:36 PM

Notes:

Author:

Demonflesh

Boil Size: 4.5 Litres

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 2.0

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/7/2015 3:40 AM

Notes:

Author:

James Scott

Boil Size: 7.46 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: 11/4/2011 1:09 AM

Notes: