Homebrew Beer Recipes | Page 33 | Browse 320,000+ at Brewer's Friend

Author:

CJ White

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.025

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: -15.24 psi

Creation Date: 12/9/2019 4:39 AM

Notes: This keto friendly all grain brew clocks in at around 100 calories and less than 5g carbs per 12 oz serving. (at least according to calculator at http://www.mrgoodbeer.com/carb-cal.shtml)
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I am currently brewing my first batch, and it's about ready to be kegged. More updates to follow.

It's kegged and first impressions are positive. Will update again once its been carbonated and sampled by some friends and family.

After sharing it around some and drinking it myself for a few months I have to see this is an all around pleasant beer considering the carb constraints. The carbonation seemed laking in the beginning, but after fiddling with the gas tank about its really dialed in and delightful.
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1. Treat 7.5 gallons
2. Add 2-Row and Dextrose to mash tun
3. Strike mash with 1.5 gallons of 155 deg water. Mash 60 minutes, stirring occasionally.
4. Vorlauf.
5. Add 6 gallons 155 deg water to sparge.
6. Bring to Boil, add 1oz of hops after 15 minutes, and another oz in the last 5 min. Boil 60 minutes total.
7. Transfer to fermenter and chill below 72 deg.
8. Aerate and add yeast nutrient, stir.
9. Pitch Yeast and add Amylase Enzyme.
10. Cold Crash the fermentation and keg it. Set the c02 to 12psi to promote carbonation for the next week or so.
11. Turn the psi down to about 5. Enjoy a pint.

Author:

TampaTony

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 60 ° F

Priming Method: Forced

Priming Amount: 12

Creation Date: 9/12/2013 6:02 PM

Notes:

Author:

Cameron

Boil Size: 7.11 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/15/2015 12:58 AM

Notes: I call this Süßwasser IPA. Which is Sweetwater in German. It's a clone of the Sweetwater IPA from the Sweetwater Brewery in Atlanta, GA. This recipe is spot on.

Author:

PorterbleBrewing

Boil Size: 28.5 Litres

Boil Time: 15

Boil Gravity: 1.029

Efficiency: 75

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: 10/29/2016 4:38 AM

Notes: Kettle sour with Lacto P

Author:

maconmatt

Boil Size: 6.19 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/7/2013 9:34 PM

Notes:

Author:

Ben's beers

Boil Size: 21 Litres

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 75

Mash Thickness: 6.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/29/2013 10:41 AM

Notes: 90 minute boil

Author:

Kjeller 5

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: 6g per liter

Creation Date: 5/20/2016 12:51 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 73

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/7/2017 5:21 AM

Notes: Many other Saison Dupont recipes use malts and sugars in addition to Belgian Pilsner; however, many online sources (including a video of the brewery) indicate that Saison Dupont is made using 100% Dingeman's Belgian Pilsner malt. The yeast is also very important for this recipe. Wyeast 3724 is thought to be one strain isolated from Brasserie Dupont, but the actual yeast contains more than one strain. There are mixed reports of success on culturing the yeast from bottles, with some saying it is possible and others saying the strain is a different bottling yeast. Dupont also bottle conditions with the bottles laying on their side. If you pour the beer out of 750 ml bottle and hold the empty bottle up to the light, you will see remnants of deposits on one side of the bottle. The brewery video also mentions that their direct file kettles slightly scorch the wort, which changes the taste and color a bit.

Author:

BrewHop

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 73

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: 11/13/2012 5:24 PM

Notes: Was shooting for 151 but hit 152 and decided that was fine. Hit efficiency spot on. Topped off with 1.5 quarts of hose water to bring it to 7.5 gal on the boil.

Bay Area Mashers 2013 World Cup of beer 2nd place in IPA's. Was about three months old at the time...

http://www.worldcupofbeer.com/scores/2013winner.pdf

Author:

Douglas Thompson

Boil Size: 7.75 Gallons

Boil Time: 60

Boil Gravity: 1.055

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: 7/24/2021 8:10 PM

Notes: The following beer recipe is featured in the July/August 2019 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

AHA member Marshall Bishop loves Tree House Julius so much that he has devoted untold hours to developing a faithful homebrew clone, the recipe for which he has kindly shared with us. Marshall offers helpful advice for brewing this recipe.

Water chemistry, a specific combination of yeasts, plus acids and essential oils from the hops combine to give this beer its hazy appearance. Tree House doesn’t use flaked grains.

Minimizing calcium in the brewing water contributes a soft mouthfeel. Hard water ions such as magnesium and calcium can contribute chalky, thick sensations – if you want softness in a beer, start with soft water. Using canning salt (sodium chloride) provides chloride without adding calcium.

The long whirlpool at 108°F (42°C) extracts and retains volatile hop flavor and aroma compounds that would otherwise evaporate at higher temperatures. You can replace the whirlpool with a hop stand to maximize contact between hops and wort, but you will get the best utilization from constantly stirring during whirlpool.

Dried yeast has sufficient sterols for healthy fermentation, so there’s no need to aerate or oxygenate. You want to stress the yeast enough to encourage ester production. Esters and other complex fruity, yeast-derived flavors match perfectly with the hop-derived fruity flavors and aromas. Resist the temptation to round up the specified quantities of WB-06 and T-58 if you can’t measure less than one gram, as these will dominate the clean strain and add too much farmhouse character.

Pitching warm and then cooling the fermentation encourages ester production while retaining volatile aromatic compounds. You still want some yeast activity when adding the dry hops, more to prevent oxidation than for any biotransformation mumbo jumbo.

Dry hopping in a mesh bag is not recommended. You’ll get better wort contact by letting the pellet hops dissolve and float free in the primary. Cold crashing won’t clear the beer of hop/polyphenol haze, but it will settle yeast.

Learn more about Marshall’s process at trinitybrewers.com.

Directions:

Mash at 156°F (69°C) for one hour, adjusting pH to 5.2 with citric acid if necessary. Mash out at 168°F (76°C). Fly sparge at 168-170°F (76-77°C). Don’t use Whirlfloc or Irish moss in the boil. Chill to 108°F (42°C) and add whirlpool hops, stirring or whirlpooling to keep hops in suspension for 60 minutes. Chill to 70°F (21°C) and pitch dry yeast blend; do not pitch more WB-06 and T-58 than specified, as they will dominate the clean base strain. There is no need to hydrate the dry yeast prior to pitching and no need to aerate or oxygenate the wort. After 24 hours, lower fermentation temperature gradually to 64°F (18°C) over a 60-hour period, let fermentation run at 64° F for 4-5 days depending on yeast activity, and then add the dry hops to primary and ferment to completion (usually about 2 days). Take care to minimize oxygen uptake at all times after fermentation. Cold crash to 32°F (0°C) for 2 days, then closed-transfer to a keg and force carbonate.

Author:

Back of the Passage Brewery

Boil Size: 34 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/23/2016 11:03 PM

Notes: Based on Fall Session Red Ale recipe
Strike temp. - 70 C
Batch volume came to 22.5L
Yeast x2 packs - Rehydrated, pitched at 22 C
OG: 1056 (19 C)
Fermenter set to 17 C
Dry hopped - Monday, 2/5/16 (7 days)
Bottled using drops on Wed 11/5/16 (16 days)
FG: 1010 (18 C) 6.5% ABV

Author:

eric_per

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 10 ° C

Priming Method: Sugar

Priming Amount: 98.5g / 16 liters

Creation Date: 5/13/2016 3:13 PM

Notes: Used German Pilsner and Barke Pilsner malt..

Ferment: 2016-03-17
Tapped two times during fermentation. Temperature varied between 8-14 degrees Celsius.
Bottling: 2016-04-08

Primed more sugar in bottles. 1/4 tsk sugar / bottle.

OG: 1.060
FG: 1.020
ABV: 5.3%
16 Liters

Author:

machrochirus

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 55

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: 4/9/2016 9:23 PM

Notes:

Author:

Brewer Aaron

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.089

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Dextrose

Priming Amount: 5oz

Creation Date: 9/1/2013 1:51 AM

Notes: This is a mash-up (haha) of two midwest brews: Oatmeal Stout and Honey Porter. The idea is to make a robust Oatmeal Porter w/ hints of Honey similar to Highlands Oatmeal Porter. The hop modifications are set to resemble the Highlands recipe.

Author:

TFLBeer

Boil Size: 6 Gallons

Boil Time: 65

Boil Gravity: 1.087

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/8/2014 2:58 PM

Notes: Irish Moss added at 15 min left in boil

Original Recipe by
http://www.homebrewtalk.com/f69/victory-dirt-wolf-double-ipa-clone-458497/

Author:

Albe

Boil Size: 5.75 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 65

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: 2/22/2019 8:29 PM

Notes: 7 days - Ferment at 60 degrees F

Blanch whole cucumber, cube 1/2", brief starsan bath

Add Cucumber to fermenter (2.5 lb)

5 days - Ferment at 65 degrees F (diacetyl rest)

Trub dump (& remove cucumber)

Rack it + biofine (1 oz?)

Purge O2 from keg headspace with CO2

21 - 30 days kegged at 35 degrees F (What PSI?)

Author:

FuzzeWUzze

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/26/2013 11:43 PM

Notes: Tastes is there, its difficult to get the yeast/chill haze that McMenamins has to stay even not using Whirlfloc/etc. May be easier in bottle, but with Keg everything settles out eventually. I can only assume they go through kegs so quickly they never have time to settle out.

Author:

THE ONE CERVEJARIA

Boil Size: 62 Litres

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 65

Mash Thickness: 5.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/26/2015 11:15 AM

Notes: FG 1013/1015

Author:

dfigravity

Boil Size: 11.9 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/6/2016 9:37 AM

Notes:

Author:

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/26/2015 10:49 PM

Notes: First two 60 min additions are actually FIRST WORT!