Homebrew Beer Recipes | Page 2856 | Browse 320,000+ at Brewer's Friend

Author:

Wiregrass Brewing Company

Boil Size: 8 Gallons

Boil Time: 75

Boil Gravity: 1.054

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 26.87 psi

Creation Date: 10/19/2018 12:41 AM

Notes: Omega OYL-033 Lithuanian YeastOYL-033

This beer came out black, malty & delicious. Saison hint on an IPA base.

Author:

Jay Avrett

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 14.6

Efficiency: 67

Mash Thickness: 2.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/25/2022 1:08 PM

Notes: Will split final wort into (2) - 10 gallon containers so that two yeasts can be used.

K-97 German Ale (Fermentis)

Wyeast 1318 London Ale III

Last Runnings: pH 5.61, SG 13.8 brx
Post Boil: pH 5.43, SG 18.8 brx

Note, several mistakes made today. Allowed the boil to last for 3 hours. Pre-boil volume of 26L was down to 12L when I returned from the meeting. Added distilled water to bring volume back to 24L, and re-boiled adding the hops...etc.

Author:

DargyBear

Boil Size: 475 Gallons

Boil Time: 120

Boil Gravity: 1.075

Efficiency: 70

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 10.57 psi

Creation Date: 7/5/2022 8:00 PM

Notes:

Author:

Jeff Summerlin

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.085

Efficiency: 75

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: 10/23/2021 7:51 PM

Notes: Swapped for Swaen Munich from Weyermann - little difference

Author:

Dawg

Boil Size: 23.7 Gallons

Boil Time: 60

Boil Gravity: 1.079

Efficiency: 78

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: 1/27/2021 4:37 AM

Notes: Possible yeast

WLP007, WLP002, WLP005, WLP028
Wyeast 1098, 1968, 1728
Omega-006, 016
Nottingham
Windsor

Author:

Boil Size: 7.11 Gallons

Boil Time: 90

Boil Gravity: 1.061

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 12.27 psi

Creation Date: 7/28/2020 10:40 PM

Notes: Mash the grains at 152°F (67°C) for 60 minutes. Vorlauf until the runnings are clear of grain but still hazy, then run off into the kettle. Sparge the grains and top up as necessary to obtain 6 gallons (23 liters) of wort—or more, depending on your evaporation rate. Boil for 90 minutes, adding the hops according to the schedule. After the boil, chill the wort to fermentation temperature, about 68°F (20°C). Aerate the wort and pitch the yeast. Ferment at 68°F (20°C) for 2–3 days, then raise to 72°F (22°C). When the gravity has dropped to about 1.030, add dry hops until beer reaches final gravity, about 3 days.

Author:

HOLA AMIGO BREWERY

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 78

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: 4/2/2020 4:23 PM

Notes:

Author:

Conanicut Brewing

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

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: 2/15/2019 4:57 PM

Notes:

Author:

TroySparks

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 78

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: 1/17/2019 12:13 AM

Notes: Style Guide/Justification of ingredients: 22A: Double IPA

This recipe meets the style guidelines save for SRM and FG. SMR is very close and the grain bill is simple and very effective not necessitating an adjustment. FG is a tad high but final fermentation numbers will be close to style given the grain bill (table below). The hop varieties and schedule should lend to an intense hop aroma featuring prominent grapefruit, pine, orange, pineapple, passionfruit, papaya, melon, and citrus notes as well as earthy undertones associated with the style. The malts should all contribute to the overall golden-orange color of the style. The malts should produce low aroma, as well as clean flavor associated with the style. Pale malt should contribute well to body and mouthfeel as well as low levels malty, sweet, and bready, biscuit notes. Vienna should contribute low levels of bready and malty, sweet flavors. Flaked oats should contribute to a smooth mouth feel as well as head retention. The yeast is ideal for clean flavors with good attenuation in higher gravity beers as well as accentuating hop flavors and aromas. Hop flavor should be complex, layered, and strong with a balanced blend of dank, resinous and citrus, featuring tropical character. Bitterness should be long and lingering (without harshness) characteristic of the style. The body should be medium-light with smooth texture characteristic of the style, and gypsum should aide in attenuation and accentuation of the hoppy character. It should finish medium-dry, and clean.

DIPA (22A) BJCP
Style / Estimated
OG (Plato): 15.9-20.5 / 19.6
FG (Plato): 2.1-4.6 / 5.1
ABV: 7.5-10.0 / 7.97
IBU: 60-120 / 72.36
SRM: 6-14 / 5.82

Author:

gozer

Boil Size: 26 Litres

Boil Time: 30

Boil Gravity: 14.8

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/4/2018 3:19 PM

Notes: - the candi sugar I ordered is darker so I might blend that with table sugar to get the color/flavor.

Author:

Benjie

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.122

Efficiency: 40

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/18/2015 1:32 AM

Notes:

Author:

Jan Erik Johansen

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/22/2018 7:42 AM

Notes:

Author:

Et Kleint Bryggeri

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 68

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: 11/8/2017 12:37 PM

Notes: The citra for dry hopping, is Hop Burst bags with hop oil.

I have used Whirlfloc, Clarity Ferm, Beer Finings and 3 day Cold Crash.

Author:

RoxxrzUrBoxxrz

Boil Size: 15 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 73

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: 9/28/2017 4:47 PM

Notes:

Author:

Project_Spex

Boil Size: 2 Gallons

Boil Time: 30

Boil Gravity: 1.066

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/31/2017 2:48 PM

Notes: Racking onto Baked Spiced Pumpkin for Primary

Author:

seetu

Boil Size: 7.2 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 80

Mash Thickness: 1.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: Table Sugar

Priming Amount: 6.9 oz

Creation Date: 8/25/2017 2:22 AM

Notes: 1) 1st dry hop 1 day into fermentation.
2) 2nd dry hop 7 days into fermentation - rack to keg & dry hop in the keg.

Author:

terminalgravity

Boil Size: 7.4 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/27/2017 6:18 PM

Notes: Fermentation:
For 3 Week Primary @ 65F
Then add Wyeast Roselare Belgian Blend
For 4 Months Primary @ 65F
Notes:
At secondary fermentation when you add in the Wyeast Roselare Belgian Blend, you will also want to add 2 LBS of fresh or dried currants. Do you best not to let your temp go above 65 F. Taste the beer at about 3 months to gauge the sourness, if it is just about right then soak 4 Oz's of either oak cubes or oak chips in Cabernet Sauvignon (Vinnie Cilurzo from Russian River recommends using a Kenwood Cabernet Sauvignon since it is widely available and of good quality), place it in the fermenter and let the beer finish up for a month or two. As a last step, prior to bottling add some Rockpile RP-15 dry wine yeast to allow the beer to bottle condition. A special thank to Vinnie for all of the help with the recipe; suppor their fantastic brewery whenever possible, they make some of the best beer on the West Coast.

Author:

Coletivo Ceres

Boil Size: 70 Litres

Boil Time: 70

Boil Gravity: 1.049

Efficiency: 50

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: 1/7/2017 8:03 PM

Notes:

Author:

migueledls

Boil Size: 6.5 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

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: 3/17/2016 1:28 PM

Notes:

Author:

Eastern Christiania Brewery

Boil Size: 50 Litres

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 75

Mash Thickness: 2.5

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: 3/7/2016 12:05 PM

Notes: Mye malt. tot 16 kg. Mengden må til for å få smak, fylde og type riktig abv.

4 pakker gjær. 655 mrd celler. Mangrove Jacks - M07/M42 - New Strong Ale