Homebrew Beer Recipes | Page 282 | Browse 315,000+ at Brewer's Friend

Author:

skatonic

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/2/2015 11:58 AM

Notes: smoked malt is a cherry wood smoked malt by briess

Author:

DJ Aus

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.129

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/14/2015 7:12 PM

Notes:

Author:

BigSexyBrewer

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 52

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: 11/20/2016 7:21 PM

Notes:

Author:

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.077

Efficiency: 68

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/8/2017 3:03 AM

Notes:

Author:

CM

Boil Size: 32 Litres

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 80

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: Invert sugar

Priming Amount: 150

Creation Date: 2/11/2014 9:32 AM

Notes: Primary fermentation 14 days @ 20C.
Carbonation 2 weeks @ 20C.

Author:

Midtbrygg

Boil Size: 29.5 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 3.3

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: 4/13/2018 12:51 PM

Notes:

Author:

Ben Miller

Boil Size: 3.15789 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 9/18/2012 9:24 PM

Notes: 3 lb DME - Bavarian Wheat Malt Extract from Briess
3 lbs DME - Pilsen Light
1oz. Liberty hops
.5. Saaz hops
6lbs strawberries
40oz rhubarb
1lb cane sugar
Yeast: German Wheat 3333 - High flocculation, 73-77% attenuation, 63-75° ferm temp. Sharp, tart crispness, fruity, sherry-like palate.

Add 3 gallons of water to pot and bring to boil.
Take off of heat and add DME while stirring.
Bring back to boil for 70 min.
Add .5oz Liberty hops (70 min)
Add .5oz Saaz hops (30 min)
Add .5oz Liberty hops (10 min)
Take off of heat, let cool, to 70def F. Add ice cold water to help cool. Transfer to primary and bring volume to 4 gallons. Pitch yeast. Initial Gravity: 1.074
Primary: Two weeks

After two weeks, transfer to secondary. Steep all fruit for one hour, mashing up as fine as possible. Add sugar to mixture. When cooled, add to secondary. Two weeks later, bottle with 3/4 cup priming sugar.

At bottling - murky golden color with a redish hue from the fruit. Nice strawberry flavor that's not over-powering with just a bit of tart from the rhubarb. Deceptively strong, as well!

Author:

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.134

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/23/2016 8:11 PM

Notes: Easy recipe to follow.

Boil your partial water (RO water) - about 2.5 gal.
Add liquid malt with flame off.
Add first hop addition
Add second hop additon.
Add whirlfloc tablet if you want, I didn't and it was very clear.
Cool to about 80 deg. Add cold RO water to fermenter and then add the wort. Add water to fill fermenter to top.
Check temp to match with yeast.
Add yeast.
Ferment about 70 for 2 weeks or a couple days after FG gets close to 1.01.
Transfer to keg.
I cooled the keg to 32deg for 3 weeks but it can be drunken in a week or two.

Author:

mechamaniaboy

Boil Size: 36.7 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 63

Mash Thickness: 3.1

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: 6/5/2018 7:02 PM

Notes: Im trying to brew a a hazy think Milkshake/smoothie ipa with a similar body to "the Brewing Projekt's Resist" if anyone has had that in the northwest part of WI near the twin cities. Its very a thick like beer. Almost like the ten-fidy version of a NEIPA (if that makes sense). I am going off of a recipe i brewed before. It was a Strawberry Milkshake IPA but it wasn't as thick and heavy bodied as I'm shooting for. So I've tried to bulk up the oats and added some flaked wheat as well to try and thicken it up. Let me know if this recipe will be good as its my first to start adding and changing malts and hops. Any and all feedback is appreciated. this is all still new to me in the recipe design world.

HOME BREW RECIPE:
Title: Blood Orange Milkshake IPA

Brew Method: All Grain
Style Name: American IPA
Boil Time: 60 min
Batch Size: 1.5 gallons (fermentor volume)
Boil Size: 2.4 gallons
Boil Gravity: 1.048
Efficiency: 66% (brew house)

STATS:
Original Gravity: 1.077
Final Gravity: 1.021
ABV (standard): 7.36%
IBU (tinseth): 61.08
SRM (morey): 7.48

FERMENTABLES:
2.25 lb - American - Pale 2-Row (45.3%)
0.6 lb - American - Wheat (12.1%)
0.75 lb - Flaked Oats (15.1%)
0.6 lb - United Kingdom - Oat Malt (12.1%)
0.27 lb - Canadian - Honey Malt (5.4%)
0.5 lb - Flaked Wheat (10.1%)

HOPS:
0.5 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 15 min, IBU: 27.52
0.45 oz - 007: Golden hop, Type: Pellet, AA: 12, Use: Whirlpool for 15 min at 170 °F, IBU: 10.79
0.75 oz - Citra, Type: Pellet, AA: 11, Use: Whirlpool for 15 min at 170 °F, IBU: 16.48
0.45 oz - Experimental Tangerine, Type: Pellet, AA: 7, Use: Whirlpool for 15 min at 170 °F, IBU: 6.29
0.6 oz - 007: Golden hop, Type: Pellet, AA: 12, Use: Dry Hop for 4 days
0.6 oz - Citra, Type: Pellet, AA: 11, Use: Dry Hop for 4 days
0.6 oz - Experimental Tangerine, Type: Pellet, AA: 7, Use: Dry Hop for 4 days

MASH GUIDELINES:
1) Temperature, Temp: 166 F, Time: 60 min, Amount: 1.86 gal, Strike Water
2) Sparge, Temp: 170 F, Time: 15 min, Amount: 1.2 gal, Sparge water
Starting Mash Thickness: 1.5 qt/lb

OTHER INGREDIENTS:
2 g - gypsum, Time: 0 min, Type: Water Agt, Use: Mash
1 g - table salt, Time: 0 min, Type: Water Agt, Use: Mash
3.25 g - calcium chloride, Time: 0 min, Type: Water Agt, Use: Mash
0.17 tsp - yeast nutrient, Time: 15 min, Type: Other, Use: Boil
0.67 each - vanilla bean, Time: 10080 min, Type: Flavor, Use: Secondary
1.5 lb - blood orange, Time: 10080 min, Type: Flavor, Use: Secondary
1 ml - lactic acid, Time: 0 min, Type: Other, Use: Mash
0.33 lb - lactose , Time: 15 min, Type: Other, Use: Boil

YEAST:
Wyeast - London Ale III 1318
Starter: No
Form: Liquid
Attenuation (avg): 73%
Flocculation: High
Optimum Temp: 64 - 74 F
Fermentation Temp: 68 F
Pitch Rate: 0.75 (M cells / ml / deg P)

PRIMING:
Method: force carb
CO2 Level: 2.4 Volumes

TARGET WATER PROFILE:
Profile Name: NEIPA
Ca2: 100
Mg2: 0
Na: 0
Cl: 175
SO4: 90
HCO3: 0
Water Notes:
reverse osmosis water

Author:

Ethan T

Boil Size: 4.65 Gallons

Boil Time: 60

Boil Gravity: 1.027

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19.4 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/9/2019 11:05 PM

Notes: – Mash at 150°F for 60 minutes (3.75 gallons)
– Sparge with 170°F water (5 gallons)
– Chill to 56°F prior to pitching yeast starter
– Ferment at 58°F for 4-5 days then ramp up to 65° over the next few days
– Cold crash for 48+ hours after FG is stable (10-14 days)
– Package, carbonate, enjoy!

Author:

dtwhite

Boil Size: 9 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 78

Mash Thickness: 2.1

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: 5/3/2016 6:59 PM

Notes: Normal mash at 155F, followed by sparge

1 hour boil time

Fermentation with The Yeast Bay Melange sour blend - took yeast from another beer aging in secondary (one thief full dropped right into the wort)

After the initial vigorous fermentation ended (aka saccharomyces fermentation), approximately 3 weeks, transferred to a secondary vessel with 2 cans of peach puree and 2oz of sanitized oak cubes, filling the 5 gallon fermenter all the way up to the neck

Experienced minor blowoff thanks to the fruit puree fermenting

Sampled every 2-3 months until done

Author:

suda

Boil Size: 42 Litres

Boil Time: 60

Boil Gravity: 1.038

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: 4/26/2017 11:19 PM

Notes: This is not my own recipe, but taken from homebrewtalk.com member Biermuncher

14 days primary, then bottle / keg @ ~2.4 vol Co2

Author:

vegas2k

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.049

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: 4/28/2020 1:43 AM

Notes: The watermelon will add about 1.018 extra gravity. It was added after 5 days of fermentation.

Author:

NDB

Boil Size: 28 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/23/2018 5:01 PM

Notes:

Author:

isoscelesjones

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 76

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/23/2013 3:11 PM

Notes:

Author:

FRBC

Boil Size: 26.5 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/5/2018 7:43 AM

Notes:

Author:

JimFisher

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

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: 3/3/2017 5:48 PM

Notes: BYO's Goose Island Summertime Kolsch

5 gallons/19 L
OG = 1.046 FG = 1.010
IBU = 18 SRM = 4.5 ABV = 4.7%

Ingredients
7 lb 11 oz (3.5 kg) 2-row pale malt (1.9 °L)
1 lb 15 oz (.87 kg) wheat malt (2.5 °L)
2.0 AAU Mt. Hood hops (60 mins) (0.4 oz/11g of 5% alpha acids)
3.0 AAU Czech Saaz hops (15 mins) (0.75 oz/21 g of 4% alpha acids)
2.5 AAU Mt. Hood hops (15 mins) (0.5 oz/14 g of 5% alpha acids)

Wyeast 2565 (Kolsch) or White Labs WLP029 (German Ale/Kolsch)

Mash at 145°F for 40 minutes, 152° for 45 minutes, and 170° for 10 minutes. Mash pH 5.4 - 5.5. Boil for 60 minutes. Aerate to 8 ppm O2. Pitch rate = 20 million cells per mL.
Ferment at 56-58°F.

(Note: Goose Island adds the final two hop additions in the whirlpool.)

Just posting a heads up on the Wyeast 2565. Keep that fermentation temp down! I fermented at 65-67 in my basement and didn't lager (first beer) and got a lot of the sour apple flavors.

Author:

Spacepuppy

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 12/2/2012 11:55 PM

Notes:

Author:

DD$$

Boil Size: 50 Litres

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 79.5

Mash Thickness: 2.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 70 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/10/2016 8:12 PM

Notes: the addition of the cocoa powder may have made the beer too bitter. i tried it on day 2 of fermentation and didnt like it, its like bitter dark chocolate. I would add less cocoa powder next time. As a solution, I may add lactose to the finished beer to increase the sweetness. I will keep tasting it and see what happens. Over all however, I think its a good flavor for a mexican chocolate stout.

bitterness faded, but I still think the cocoa added an unwanted edge. I'm adding 1/4 lb of lactose disolved in 2 cups water to the secondary for each 5 gallon.

On 11/22/16 day 11 i racked the beer into the secondary. To one i added 16grams ancho chilies includign seeds, broken apart
6 grams chili de arbol pods, cut open and wit hseeds
1 vailla bean cut open
8g cinnamon sticks broken up
2.2g (1 tbs) nutmeg
and 1/4th lb of lactose dissolved in 2 cups water and boiled