Homebrew Beer Recipes | Page 284 | Browse 315,000+ at Brewer's Friend

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:

wvhopdropper

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/5/2017 12:18 AM

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:

Lucas Couto

Boil Size: 23.7 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 65

Mash Thickness: N/A

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: 2/28/2018 12:52 PM

Notes:

Author:

Midtbrygg

Boil Size: 26.9 Litres

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 78

Mash Thickness: 3.3

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: 2/21/2018 12:14 PM

Notes: Melt 1 pound each of table sugar and DME for toffee caramel flavor, heat until desired color is achieved, and let cool. Reconstitute with brew water and add to boil

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

Author:

Barrel guy

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.037

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: 12/17/2016 7:50 PM

Notes: OK, the ibu's are defiantly beyond the pale, but it's less than the My Rye PA recipe and way less the the Hop Diggity Rye PA recipe.
The LME is Williams Brewing # M14 America Rye blend. This blend includes Pale malt, Rye malt and Crystal malt.
With 15 minutes left in the boil I turned off the burner a n d stopped the timer. I added the DME and Whirlfloc tablet and stirred until dissolved. I added the wort chiller to the kettle, turned on the burner, brought it back to a boil and restarted the timer.

Author:

mystikhybrid

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 80

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/4/2015 2:01 PM

Notes:

Author:

AlexDenten

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.023

Efficiency: 35

Mash Thickness: 1.5

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: 3/19/2016 4:58 PM

Notes:

Author:

brewingingresham

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 1/15/2013 2:17 AM

Notes:

Author:

dbeahm

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/19/2016 6:36 PM

Notes:

Author:

labninja

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 80

Mash Thickness: N/A

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: 12/9/2014 6:46 PM

Notes: I won First in Spice Herb or Vegetable beer(46 of 50 points), and second in saison (36 of 50)
See the attached picture

Author:

kittykitt

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/29/2013 8:22 PM

Notes: Normally go with citra at 5 mins, but subbing simcoe for version on 11.17.13

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:

BamaPhil

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.06

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: 11/21/2015 4:04 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/13/2019 3:43 AM

Notes:

Author:

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/9/2015 8:00 PM

Notes:

Author:

nheitkamp

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.088

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: 5/18/2015 1:28 PM

Notes: 1. Boil 1/2 cup water, cool, then start yeast
2. Place the cracked grains in the muslin bag(s) and place in a pot with 2 gallons of cold water. Add gypsum. Bring the water temperature up to 150 degrees F. Steep the grains for 30 minutes remove and discard the grains.
3. Add the extracts into the pot and stir to thoroughly mix the extract into the water.
4. Bring the liquid to a boil.
5. At the 30 minute mark, add the boiling hops slowly to the pot.
6. At the 45 minute mark, add the Irish moss to the pot.
7. At the 60 minute mark, remove the brew pot from the stove. Cool the wort using an ice bath or a wort chiller.
8. Transfer the chilled wort to a sanitized fermenter. Add enough cold water to bring the total volume up to 4 gallons.
9. Add yeast nutrient, enzyme and dextrin
10. When the temperature of the wort drops to below 85 degrees, add the yeast.
11. Place the airlock onto the fermenter.
12. After primary fermentation has completed, transfer the beer to the secondary fermenter, add isinglass (optional)
13. After secondary fermentation has completed, dissolve corn sugar in minimum amount needed of water, bring to a boil.
14. Transfer beer from secondary fermenter to bottling bucket. Add cooled priming sugar solution.
15. Transfer beer to sanitized bottles & cap. Allow 7-10 days for carbonization to complete.

Primary for 5 days?
Secondary 3 days?

Either freeze fruit and add at the end of the boil or puree it, freeze it, and add to secondary. (Secondary will give more fresh fruit/juice flavor where end of boiling will be more subtle).

Author:

cha99jab

Boil Size: 45 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/19/2013 2:54 PM

Notes: Brewed Sunday 18th January 2015.
Recipe based on Kelsey McNairs Session IPA with a slightly tweaked grain bill and different hops.
http://www.homebrewtalk.com/f14/stone-ballast-point-kelsey-mcnair-collaboration-201080/
https://www.homebrewersassociation.org/forum/index.php?topic=11610.0

Mashed in with 20L water at strike temp of 78oC. Mash temp of 69oC (target 70oC). Mash pH looks about right from pH strips (perhaps a little more towards 5.2 than 5.5).
Top up with 3L of water at end of the mash to recover 15L of wort
Batch sparge with 2 x 15L water to recover a total volume of 45L for the boil.

Calcium Sulphate (as gypsum): 4g to malt grist and 5g to the boil
Calcium Chloride added to the strike water as 33% solution (not as dihydrate) so scaling / correction factor = 110.98 g/mol (anhydrous) / 147.014 g/mol (dihydrate) * 3 = 2.26. 3.5 x 2.26 = 7.91 mL.
Lactic Acid (88%) added to strike water (5.6 mL) and to sparge water (3.3 mL).

Rehydrated 2 packets US-05 in 2 x 110 mL cooled boiled water at 37oC.
1. Sprinkle yeast onto surface of water in a glass bottle, cover with foil and let stand for 15 mins.
2. Stir yeast with sanitised spoon and let stand for 5 mins.
3. Stir again to form a cream and let stand for 5 mins.
4. Bring down to wort temperature by adding small increments of cooled boiled water.
5. Pitch into beer within 30 mins.

Beer 1 (no clarity ferm / carrier fermentor) 21L at 1.047 (after dilution) yeast pitched at 23oC
Beer 2 yeast (+ clarity ferm / no carrier) pitched at 18oC
Beers fermented in our cellar storage at 15-15.5oC.

Collected 2 samples to run an FFT at ambient in our kitchen (21-25oC).

24/01/15 - FFT results. Beer 1 = 1.014. Beer 2 = 1.013. Did a diacetyl test on each sample and definitely diacetyl after heating the samples and then cooling (repeated 5 days later and much less diacetyl).

25/01/15 (Sun, Day 8) Moved into the boiler room at 21oC for "d-rest" before dry hopping.

28/01/15 (Wed, Day 11) - Dry hops added 34g of each varietal in each beer (so 102g DH in ~20L beer [~5 g/L]). Decided against adding Columbus as planned as the hops just did not smell as good as the others (perhaps a little oxidised as the other packets were all opened fresh for the brewday but the columbus was opened a few brewdays ago). Samples taken for gravity readings. Beer 1 = 1.014. Beer 2 = 1.013. Ran a diacetyl test and a small amount detected.

02/02/15 (Mon, Day 16) - Taken to the attic to crash chill (5 days on DH). Attic temp (1oC).

05/02/15 (Thurs, Day 19) - Kegged both beers in corny kegs that had been CO2 purged by transferring a full keg of Starsan from one keg to another under pressure.

Hydro samples tasted fantastic. Very clear and great hop aroma and low / moderate bitterness. Beer was at 3oC after crash chilling so took a while to warm up.

Kegs hooked up to CO2 and purged again before adding 2 bar (30 psi) pressure.

FG = 1.013 for both beers, so 4.5% ABV.