Homebrew Beer Recipes | Page 2624 | Browse 315,000+ at Brewer's Friend

Author:

Shmeather

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 62

Mash Thickness: 1.125

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: 6/4/2018 3:26 AM

Notes:

Author:

Cliff's Edge Brewing

Boil Size: 13.12 Gallons

Boil Time: 120

Boil Gravity: 1.087

Efficiency: 51

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/16/2023 9:54 PM

Notes: 2023-0723 - Brewhouse was closer to 51%.

2023-0723 - White Labs 075 Hansen Yeast is a vault yeast strain. Currently open for ordering via White Labs

Author:

Bomar

Boil Size: 17.98 Gallons

Boil Time: 90

Boil Gravity: 1.061

Efficiency: 80

Mash Thickness: 2.25

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: 10/12/2022 1:14 AM

Notes:

Author:

SaintTone

Boil Size: 7.22 Gallons

Boil Time: 30

Boil Gravity: 1.062

Efficiency: 72

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: co2

Priming Amount: 10.16 psi

Creation Date: 6/2/2022 1:44 AM

Notes:

Author:

AnokaBrewer

Boil Size: 6.6 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 57.9 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/1/2022 8:33 PM

Notes: Grains from Midwest Supplies and did not match the drop down exactly.
4.0 lbs Cherrywood Smoked Malt, 5 °L (G030)
4.0 lbs. British Peated Malt, 1.7 °L (G515)
4.0 lbs. Oak Smoked Pale Wheat Malt, 2.3-3.9 °L (G389)
4.0 lbs. Weyermann Smoked Malt, 2.0-3.5 °L (G369)
3 oz. Homegrown hops. (60 mins.) 1st, using 4.5% alpha acid as an estimate.
1 oz. Homegrown hops (15 mins.) 2nd, using 4.5% alpha acid as an estimate.
Wyeast 2633, Octoberfest Lager Blend, batch 0836196 manufactured 14 JUL 20, used in batches 100, 104, and 116.

Author:

Vonnyp2

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 75

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: 2/12/2022 9:02 PM

Notes:

Author:

DCP

Boil Size: 8.2 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: 1.25

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: 8/27/2021 6:32 AM

Notes:

Author:

Worts & All

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 70

Mash Thickness: 2

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: 8/7/2020 10:58 PM

Notes:

Author:

Wolf Pack Brewing

Boil Size: 58 Litres

Boil Time: 90

Boil Gravity: 1.071

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: 2.01 bar

Creation Date: 5/26/2020 8:18 PM

Notes: Based on Weldwerks Juicy Bits NEIPA.

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

Swapped out the Mosaic, Citra and Simcoe hops with NZ Nelson Sauvin and Rakau hops to try and emulate Garage Projects Sunrise Valley Hazy IPA.

First Wort Hops are added in a hop spider and pulled once it reaches a rolling boil to reduce the bitterness.

Increased Grain Bill to hit 8%
70% 2 Row
7.5% Flaked Oats
7.5% Flaked Wheat
5% Gladiator (Carapils) Malt
4% Acidulated Malt (to bring Ph down to 5.2)

Use Epsom Salt, Table salt, Chalk, 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.
Remove the FWH Hops once a rolling boil is hit.

Boil for 90 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:

DIY Craft Beverage

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 65

Mash Thickness: 1.3

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: 6/19/2018 4:01 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/21/2014 1:41 PM

Notes: 2.5L Starter 9.1oz dme = est 450b cells

Author:

Nam Dương

Boil Size: 6 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 74.5

Mash Thickness: 3.67

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/30/2018 4:11 AM

Notes:

Author:

Boil Size: 400 Litres

Boil Time: 60

Boil Gravity: 1.085

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/2/2018 3:49 PM

Notes:

Author:

Back of the Passage Brewery

Boil Size: 28 Litres

Boil Time: 50

Boil Gravity: 1.054

Efficiency: 63

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20.5 ° C

Priming Method: co2

Priming Amount: 0.27 bar

Creation Date: 2/10/2018 10:30 AM

Notes: Batch #5 - 27/2/22 (Eff.: 63%, Att.: %, ABV: 8%??)
- Mash vol.: 32L, Pre-boil vol.: L, Batch vol.: 22L
OG: 1088 (Refract.) 10 (Hyd.) 10 (Tilt) Boil Time: min
Switched to Green Bullet hops from Nugget
- Had a boil over and struggled to get the full volume from the bag.
- Forgot to add DME 1kg to the boil!!!
17/3/22 - Kegged and carbed, Tilt! died so no FG.

Batch #4 - 15/4/19 (Eff. 55.5%, ABV 8.7%)
- Same grist as Batch #2, strike temp was 73C instead of 72C.
- Dark grains added for last 20 min of mash.
- Pitched onto yeast cake from 'Voices in My Red', US-05 yeast, should have mashed 30L when pitching onto a yeast cake.
- Fermented out like crazy for first 24 hrs, left at 20.5C for 2.5 weeks while overseas.
9/5/19 - SG: 1028, tastes big and boozy, cold crashed, finished a little higher than expected
10/5/19 - Vanilla bean soaked in bourbon (24hrs) added to fermenter to see if it would help bring down the boozy flavour.
12/5/19 - Kegged and 3 bourbon barrel chunks added, force carbed at 30psi for 2min 30sec.

Batch #3 - 24/9/18 - 7.6% ABV at SG: 1034
- Same grist as Batch #2, strike temp was 73C instead of 72C.
- Dark grains added for last 20 min of mash.
- Boil cut to 40 min from 60.
- 32L in mash 21L in fermenter.
4/10/18 - This batch was left unsupervised for 10 days then tested SG:1036 which was high, tasted a little boozy warm and rich.
6/10/18 - Moved to keg and 3 bourbon barrel chunks added, left to age at room temp to finish fermenting. SG:1034. Tasted a little sweet, boozy warmth has gone, lots of rich cocoa and dark chocolate flavours
14/10/18 - SG: 1034, keg has been releasing pressure when checked but no ferm appears to have happened. Tasted of dark choc and cocoa, slight grainy texture, moderate bourbon on the back, decided not to add any more bourbon chips yet.
4/11/18 - Keg taken to Golden Prop and half drunk. People liked it, lots of cocoa and sweetness, good amount of bourbon.

Batch #2 - 28 May 2018 (Finished 8.1% ABV)
- Gladfield American Ale - 6.5kg
- Weyerman Munich 2 used instead of Munich 10L - 2kg
- Bries CBW Pilsen LME - 1.5L
- Weyerman CaraMunich III used instead of Crystal 60L - 0.45kg
- Gladfield Dark Chocolate Malt - 0.45
- Gladfield Roasted Barley - 0.45kg
- Weyerman Carafa 3 Dehusked - 0.3kg
- 1kg Light DME in for 1.5kg Pilsen LME
- 32L mash down from 33L
- Dark malts added for last 15min
- Strike temp was a little high 73.5C
- 2 packs of yeast rehydrated in 200:100ml water/wort and 1/4 tsp yeast nutrient.
6/6/18 - SG: 1032, a bit boozy with a lot of chocolate aroma and full body
7/6/18 - Added 3 bourbon soaked bourbon barrel chunks
12/6/18 - SG: 1030
16/6/18 - SG: 1030, cold crashed, has a subtle but good bourbon aroma and flavour.
17/6/18 - Kegged with a single bourbon soaked oak cube for 2 weeks till it will be bottled for the wedding with the code name "Something Borrowed, Something Brewed."
30/6/18 - Tasted last bottle, smooth maybe a bit more bourbon this time that could be dialled back next batch, warm at the back, still really tasty.
- Given to Mike & Kirilee for their wedding in PET bottles counter pressure filled from keg.

Batch #1 - Feb 2018
- Weyerman Carafa III De-husked used instead of Black malt.
- Weyerman Munich 2 used instead of Munich 10L.
- Weyerman CaraMunich III used instead of Crystal 60L.
- Nugget hops used instead of Millennium.
- Dark grains added for last 15 min of mash.
- 2 packs of yeast rehydrated in 200:100ml water/wort and 1/4 tsp yeast nutrient.
- Use 1L less (32L) of mash water next time as batch was a bit too big for fermenter.
28/2/18
- SG:1024, added 5 bourbon barrel chunks that had been soaked in bourbon for 5 days.
- SG: 1022, mild bourbon after taste, very smooth with hints of chocolate, left on the bourbon chunks and didn't add more as it was progressing nicely.
- Cold crashed and kegged, FG: 1022 was high, ABV 8.5%
- People freaking loved this beer, will make again for sure.

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.148

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/14/2017 4:25 PM

Notes:

Author:

munkkimaster

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.076

Efficiency: 80

Mash Thickness: N/A

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: 3/11/2017 12:43 PM

Notes:

Author:

RobO

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/24/2016 1:42 PM

Notes:

Author:

Duncan262

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/22/2016 11:52 PM

Notes: Mash H2O temp 180 to keep target mash temp better in 3 gallon cooler.
Sparge with 200 degree H2O 2 quarts x 2.

Author:

SteningeBrygghus

Boil Size: 27 Litres

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 63

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/29/2016 6:48 PM

Notes:

Author:

whatsamod

Boil Size: 6.08 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 75

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: dextose

Priming Amount: 5oz

Creation Date: 2/21/2015 3:37 PM

Notes: last 15 minutes of boil add 1/2 tsp Irish moss
flame out, add 1lb sugar and peels from 2 fresh oranges, let rest 10 minutes