Homebrew Beer Recipes | Page 3509 | Browse 320,000+ at Brewer's Friend

Author:

BrianBeer

Boil Size: 7 Gallons

Boil Time: 80

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/11/2019 12:46 AM

Notes: The design concept for this beer was to produce a light to medium golden haziness with a citrus aroma supported by pleasing fruit esters and a full mouth feel with mild bittering.
PRE-BREWING NOTE: I have a small concern that lipid content of the flaked oats may affect head retention, flake oat addition is well bellow 10 percent, for this reason. Addition of Carapils should provide proteins to aid in head retention, as well...we’ll see.

Two or three days before brewing, prepare 2000 ml yeast starter at 10.40 OG.
Cold crash for about 24 hours prior to brew day.
Prior to pitching, allow yeast to warm up to near fermentation temperature and decant 80-85% of the clear liquid off of the settled yeast slurry.

*water volume calculations are specific to Brian’s brew system.

1) Prepare 10.3 gals of brewing water with appropriate water adjustments.
2) Calculate mash water temp based on grain temp.
3) Heat mash water to achieve mash temp and add 5 gal to mash tun and then dough-in and stir mash for even thickness.
4) Allow mash to rest for 60 mins at 150 degs.
5) After 60 minute saccrafication rest, Vorloft until clear and drain off into boil kettle (approx 3.5 gal).
6) Heat sparge water to 170 deg to add 5.3 gal sparge water to mash tun.
7) Stir mash and rest for a few mins and then voloft until clear.
8) Drain into kettle to make approx 7.35 gal pre-boil volume.
9) Flame on and bring to boil.
*Note: Maintain a vigorous boil and maintain 212 degs, throughout the boil.
10) 30 mins after boil begins, add first hop addition (.5oz Citra and .5oz Cascade).
11) 30 mins after first hop addition, add second hop addition (.5oz Cascade and .5 Azacca) and boil for another 15 mins.
12) Place sanitized immersion chiller into boiling wert.
13) 5 mins after second hop addition, add yeast nutrient.
14) 5 mins after adding yeast nutrient, add aroma hops for last 5 mins of boil (.5 Cascade and .5 Azacca).
15) After 5 mins, flame out.
16) Connect external water supply to immersion chiller (garden hose to pre-chiller to immersion chiller and output hose from immersion chiller).
17) Chill to pitch temperature.
18) Check andrecord pre-fermentation gravity.
19) Drain into fermenter.
20) Oxygenate for 30 minutes and then shake fermenter for 1 minute.
21) Pitch yeast and agitate fermenter.
22) Fit airlock lock, temperature probe, FermTemp and controller to fermenter.

Fermentation:
Ferment at 70deg (WLP008 range is 68-73) for 14 days.
Three or four days prior to bottling, add dry hop addition.
36 hours before bottling raise ferm temp to 75deg for 24 hours to induce yeast cleanup.

Yeast description:
https://www.whitelabs.com/yeast-bank/wlp008-east-coast-ale-yeast

WLP008 East Coast Ale Yeast
Ale
This strain can be used to reproduce many American versions of classic beer styles but has been gaining popularity for its use in East Coast IPAs. It is cleaner and crisper than other haze producing strains. It possesses the similar neutral character of WLP001 California Ale Yeast® with slightly higher ester production. This strain’s attenuation leaves some mouthfeel and residual sweetness which balances hop bitterness. It’s a great all-around strain for balanced, accessible beer styles such as blondes, pale ales and amber ales.

"By far, my favorite White Labs strain to use for New England IPAs is WLP008 East Coast Ale. This yeast strain is relatively neutral, with slightly more fruity ester production than WLP001, is easy to work with, attenuates well, and doesn’t flocculate nearly as much as some English strains... 008 has given me consistent results every time, perfectly in line with what you would hope to experience in a New England IPA." --The Beer Nerd Collective, read their full review here.

CHARACTERISTICS
Attenuation: 70.00-75.00
Flocculation: Medium to Low
Alcohol Tolerance: Medium (5 - 10%)
Optimum Fermentation Temperature: 68.00-73.00

Author:

mascervesa

Boil Size: 12.45 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 73

Mash Thickness: 1.42

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 80 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/27/2022 5:34 PM

Notes:

Author:

Perfect Brewing Supply

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.135

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 12/4/2020 9:18 PM

Notes:

Author:

Nmcard

Boil Size: 30.5 Litres

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 32 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/29/2020 12:34 AM

Notes:

Author:

Boil Size: 8 Gallons

Boil Time: 30

Boil Gravity: 1.072

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 90 ° F

Priming Method: co2

Priming Amount: 22.94 psi

Creation Date: 4/18/2020 9:33 PM

Notes:

Author:

RustyBarrelHomebrewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 68

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/8/2019 4:00 PM

Notes: ========================
Update 7/20/19. Galaxy was not available so I used falconers flight substitution. Updated recipe did not use 1056 but rather 1272 american ale ii. Racked wort onto yeast cake from previous ipa batch so possibly overpitched with old trub.
========================
Updated 7/11/19. updated from blake 1000 to obx 2019
same malt bill, lowering expected efficiency from 72 to 68 - not adding more malt (i think for beach beer 7,5% will be more than enough); swapping out hops - this time do almost 3 way split between galaxy citra and mosaic. leaving out the citra in dry hop to try to save a few bucks.
also i am not sure what the notes below are referring to but i am doing all grain here. possibly in the past i did extract version of this but certainly not for blake 1000.
========================
2017 version of the 2015/2016 recipe.

changes :
* gonna do a mini mash for the specialty malts and change out the 2row for extract
* i have a bunch of pilsen extract that was planned for pilsner and belgian but i think i want to do AG for those so i will use the pilsen extract here
* swapping out half the citra for mosaic
* gonna do a 30 minute boil only, just use warrior in bittering
* adding some wheat to this. considered taking out some of the vienna but i think it will be ok for graininess and color

other notes :
* the high high IBU is alarming but if you change the whirlpool additions to flameout i bet it would go down

for mini mash procedure im starting with this :
https://www.northernbrewer.com/learn/partial-mash-walkthrough/

Author:

Bolind

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/3/2019 10:14 PM

Notes:

Author:

Perfect Brewing Supply

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: 1.069

Efficiency: 75

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: 3/28/2019 5:11 PM

Notes:

Author:

Erl

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 60

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: 3/23/2019 4:33 PM

Notes:

Author:

Gløshaugen Bryggeforum

Boil Size: 33 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 75

Mash Thickness: 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: 2/22/2019 12:09 PM

Notes:

Author:

chuck's brew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/19/2015 4:03 PM

Notes:

Author:

bowlermj

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/8/2019 3:12 AM

Notes:

Author:

Sarhoş Karga

Boil Size: 21 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/14/2018 1:15 PM

Notes:

Author:

Lysakowski, Charles E.

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 71

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: 11/11/2017 1:46 PM

Notes:

Author:

mdjenks

Boil Size: 5 Gallons

Boil Time: N/A

Boil Gravity: 1.07

Efficiency: 70

Mash Thickness: 1.25

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: 10/1/2017 7:49 PM

Notes: Heat 1 Gallon of cider enough to dissolve sugar. I used 3-ish lbs because that's what I had on hand.

Add additional cider to fill carboy and leave a little fermentation room.

Pitch yeast.....wait

Author:

klone

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.055

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: 4/29/2016 8:44 AM

Notes:

Author:

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 75

Mash Thickness: 1.2

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: 3/26/2016 6:59 PM

Notes:

Author:

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/15/2015 12:38 PM

Notes:

Author:

OMAN

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: 1.75

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: 3/16/2015 12:19 AM

Notes: 4 lbs. canned pumpkin in mash. See Zymurgy article.
Honey and syrup added at end of boil.
1 tablespoon McCormick's Pumpkin Spice at knockout.
8/14/17 brew day preboil 1.048 at 6 gallons. Mashed with 73oz. Canned pumpkin, subbed victory for kiln amber. Did not add maple syrup, added 1 pound Rowe Honey from poplar grove rock cut bees. OG 1.066
9/21/17 kegged FG 1.014 ABV 6.8%

Author:

OMAN

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.062

Efficiency: 71

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: corn surgar

Priming Amount: N/A

Creation Date: 3/11/2015 1:43 AM

Notes: Boiled 1 gallon first runnings and reduced to an Imperial Pint. Stir constantly.

Primary 3 weeks
Secondary split batch: control group and experimental group 2 ounces toasted French oak for 3 weeks