Homebrew Beer Recipes | Page 287 | Browse 320,000+ at Brewer's Friend

Author:

Fleeulrich

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 78

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 12/1/2018 9:11 PM

Notes: Two packs of yeast were used without a starter

Author:

Distortiontm

Boil Size: 2.5 Gallons

Boil Time: 15

Boil Gravity: 1.071

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: Force Carb

Priming Amount: 5 gallons

Creation Date: 4/8/2016 8:39 PM

Notes: http://www.homebrewersassociation.org/homebrew-recipe/summertime-ginger-ale/

Author:

EvanAltman36

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: Kreamyx

Priming Amount: N/A

Creation Date: 2/28/2013 3:07 PM

Notes: This is a nice dark beer for those days when the weather is really starting to get cold. You're going to need something that sticks, something with body. With biscuit and roasted malts, this is a full-bodied brew, and the smoked and chocolate malts will add depth and heartiness as well. Throw in some flavors of coconut (unsweetened, toasted at 325 for ~20 minutes), chocolate, and vanilla, and you've got the feel of a cold hot chocolate too. The spicy, leathery bitterness from Perle hops remind us that baseball season is not too long gone, while the milder floral characteristics of the Hallertau carry hope for the new season that's still just a little too far away. 1.5L starter will give proper pitch rate. Use Coconut extract and Dark Cocoa powder like a dry hop and add after fermentation is complete.

Author:

Umoyk

Boil Size: 6.5 Litres

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/30/2013 9:44 PM

Notes:

Author:

Genus Brewing

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.076

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/6/2016 6:58 PM

Notes:

Author:

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Force

Priming Amount: N/A

Creation Date: 1/28/2015 2:53 AM

Notes: Raspberry Puree added at the end of primary fermentation, mix puree with a little yeast starter and use it to krausen primary fermentation.

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:

bonenose

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 80

Mash Thickness: 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: 8/16/2018 2:39 PM

Notes:

Author:

Steinar Haug

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/27/2016 7:40 PM

Notes:

Author:

liquid bread brewery

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 72

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: 7/19/2012 12:16 AM

Notes: Ferment in split batches. 5 gallons in 70-75 range with lacto culture. 5 gallons at alt temp - 58. Then blend....or mixed ferment at 70 would produce less sourness.

Author:

buzzerj

Boil Size: 4 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: 2/1/2013 2:31 AM

Notes: Brew in a bag. Expect Rye Malt to absorb and hold more water when lautering. Ferment this cold (at 62 degrees F). A truly Vulgar brew.

Author:

Crookedeyeboy

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 60

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/14/2014 9:42 AM

Notes: The plan is to ferment this for two weeks and then chill down to 5°C.
I have some Madagascan Vanilla pods to use and some Oak Cubes too so these will be incorporated at some point after secondary conditioning.

Author:

Si-Co Brewing

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 82

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/17/2016 11:19 PM

Notes:

Author:

RobertE

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 81

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/31/2017 5:29 PM

Notes: I posted a picture of the real Zombie Dust for reference only if you are looking to brew a batch of this magnificent beer. Had the good fortune of drinking my fill of Zombie Dust on draft during a recent visit to Fatheads brewery and tap house at which time they were also serving a collaboration brew between 3 Floyds and Fatheads.

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:

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:

hamje

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: milk sugar

Priming Amount: 4oz

Creation Date: 3/31/2012 5:44 PM

Notes: 8oz of lactose altogether -- duped in recipe for accurate final ABV.

4oz in Primary, 4 oz for priming. If we decide to force carb, this latter lactose may be better suited being added with the vanilla beans.

Vanilla beans to be added 2 degrees Plato before final gravity, or at final gravity if necessary. Remove before bottling/kegging.

YEAST: 68 optimal, raise to 75 during last half of fermentation is possible.

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:

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/20/2017 7:31 PM

Notes:

Author:

ScottF

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/15/2017 12:12 PM

Notes: Found this receipe on AHA, but needed to add more fermentables to get to OG = 1.63. Also added more hops than recipe to get approximately 50 IBUs.