Homebrew Beer Recipes | Page 2656 | Browse 320,000+ at Brewer's Friend

Author:

Mike Shea

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: 1.033

Efficiency: 83

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/5/2017 5:18 PM

Notes:

Author:

TenaCJed

Boil Size: 12.27 Gallons

Boil Time: 15

Boil Gravity: 1.054

Efficiency: 59

Mash Thickness: 1.42

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: 3/16/2024 2:45 PM

Notes: Boil hops for entire batch at flameout.

Once chilled pull 5.5 gallons for Chocolate Latte Blonde and add Lactose. Flagship yeast is for this batch. Once fermentation has completed add chocolate, vanilla, and coffee extracts slowly to taste.

Once 5.5 gallons pulled, bring temp back to 160 and add hopstand hops. Dry Hop yeast is for the remaining wort for NEIPA.. Dry hops are for NEIPA as well.

NEIPA OG = 1.068
FG = 1.012
% = 7.3%

Blond OG = 1.056
FG =
% =

Author:

Double DeeZaster

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/27/2023 2:05 AM

Notes:

Author:

Pinetops

Boil Size: 5.39 Gallons

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 69

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 74 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/5/2022 3:50 PM

Notes: 176g of "cane sugar" is accounting for the listed sugar in 2 cans of 20 oz. Rambutan. Just dump both cans, liquid and all, near the end of boil.

Primary fermenter "open" - sanitize aluminum foil and place over keg opening. place keg lid at 90 degrees from normal on foil to hold it down. This is to hopefully avoid the saison "stall".

Had to add 5.5ml of lactic acid to get pH down to 5.4 prior to sparging and 5.2 after sparging.

Original recipe had 10.2 lbs of pilsner malt but my LHBS shorted me so I added 3.2 oz more Munich to make it up. This is shown in the recipe above.

Author:

THops

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.062

Efficiency: 69

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/28/2020 3:43 AM

Notes: Won second place at the Minnesota State Fair in 2023 and 2022, Trappist/Monastic Ales.

Note: The idea was to use 3 of everything, hence the name Triops. 3 malted grains, 3 flaked grains, 3 hops, 3 yeasts,
3 spices.

Pitched at 70 and let free rise to 79 and held.

Very fruity. Not getting the spices, though the additions were pretty small.

Author:

Ericbeast

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

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: 11/14/2016 9:27 PM

Notes:

Yeast:
3724 Belgian Saison (yeast start over night, 1000ml)
Belle Saison Dry Yeast - 6-8 oz 100 degree starter (rehydrate)

Brew Day Notes:
No notable issues. Forgot to put in 2 lbs of table sugar, adjusted recipe above. First time brewing with a pump to use plate chiller - ended up filling both 6.5 gallon fermentors quite full.

Fermentation Notes:
Stored in the basement at 64-65 degrees. Dry yeast began fermentation quite quickly, while Wyeast took longer. Forgot to take Star San out of one of the fermentors, we will see what this does.

In primary fermentation for 2 weeks - then put 5 gallons into bourbon barrel with remaining going into 7 gallon fermonster. 7 gallon fermonster was filled to the brim - perfect amount.

Author:

Gløshaugen Bryggeforum

Boil Size: 60 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/1/2016 7:05 PM

Notes: Mesking:
-62 grader Celsius, 10 min
-67 grader Celsius, 60 min
-72 grader Celsius, 10 min

Author:

dandilov

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 8.3

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/29/2016 8:42 AM

Notes:

Author:

A

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 80

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: 1/5/2016 7:48 PM

Notes:
12/10/1015
OG 1.061

yeast slurry from sour powa
WLP568 Belgian Saison Yeast Blend
WLP653 Brettanomyces lambicus
WLP661 Pediococcus damnosus
WLP677 Lactobacillus delbrueckii

2/12/2016
-racked 4.5 gal onto 6lbs mango frozen, past. 180 3 min. no pelicle. medium body, mild acidity.
-reacked 5 gal to glass carboy, no fruit.

4/13/2016 dry hop 5 gal no fruit

4/22/16 keg all

Author:

Patricio

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 85

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 35 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/5/2015 5:25 AM

Notes: Add raspberries when FG is almost reached.
Add rose petal tea the following day.
Rose petal tea - heat 2 cups of water to 90℃ and add rose petals. Keep temp at 90℃ or there about for 10 minutes. To do this place pot in oven reheated to 90℃.

Author:

FenderOffset238

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 65

Mash Thickness: 1.33

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: 3/9/2015 11:07 PM

Notes:

Author:

Jon B

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 87

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/1/2016 5:43 AM

Notes:

Author:

Raffaelli

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

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: 2/6/2015 7:51 AM

Notes:

Author:

thunderwagn

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 73

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/21/2017 4:28 PM

Notes:

Author:

zachi

Boil Size: 39 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 78

Mash Thickness: 3.5

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: 2/19/2019 8:47 AM

Notes:

Author:

Travie

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 72

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: 5/9/2019 2:05 AM

Notes:

Author:

Brew Cat

Boil Size: 6.5 Gallons

Boil Time: 75

Boil Gravity: 1.045

Efficiency: 80

Mash Thickness: 1.25

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: 8/18/2019 6:06 PM

Notes:

Author:

robotbeer

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.033

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: 4/9/2015 11:33 PM

Notes: i am going for the golden pale bitter. also, i might change hops to Fuggles, Liberty, Tettnanger. Wyeast 1275 Thames Valley Ale

Author:

RustyBarrelHomebrewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 50

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: 7/2/2022 3:32 AM

Notes: ===============================
7/1/21
splitting this off from the peach and blueberry idea to just peach cobbler. toast the oats. cinnamon, lactose, vanilla bean. if it comes together it will be bomb,

plan to use at least 2 cartons, maybe three of peach puree if you have it.

not sure about the cinnamon, they say 1tsp is pretty good flavor maybe do 0.75

===============================
4/30/21
splitting drip3 recipe into new peach and blueberry cobbler recipe. today not making any recipe changes but just jotting down some notes.

theyre saying galaxy hops is one of the most peachiest. consider others because i think galaxy is kind of hop bitter harsh hot. of course we will continue with mosaic to match blueberry and it also has some stone fruit to it.

cant decide on lactose? cinnamon/nutmeg? biscuity toasty grains? maybe toasted oats? want to go for the full cobbler feel or just peach and blueberry super hoppy ipa?
===============================
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