Homebrew Beer Recipes | Page 3516 | Browse 320,000+ at Brewer's Friend

Author:

Boil Size: 6.5 Gallons

Boil Time: 75

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: N/A

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: 10/24/2018 8:14 PM

Notes: Dry hops:
Split into 3 equal portions
1st added after 2 days active fermentation
2nd added at the end of fermentation
3rd added 3 days after fermentation
Only allow contact for each portion for 2 or 3 days, then remove

Author:

Brewmasterjohn

Boil Size: 7.7 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 63 ° F

Priming Method: co2

Priming Amount: 23.72 psi

Creation Date: 2/11/2023 3:33 PM

Notes:

Author:

Colab Beer Friends

Boil Size: 37 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 65

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: 2/2/2023 3:57 AM

Notes:

Author:

DRD

Boil Size: 7.64 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 11/6/2021 2:46 PM

Notes:

Author:

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.138

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/22/2019 11:56 PM

Notes:

Author:

OvreBakkeGardsbryggeri

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 3.1

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: 7/22/2019 9:58 PM

Notes: Gi vørter oppkok.
Kjøl ned til 37*C.
Senk PH til 4,5 med lacto.
Tilsett 2 dl. biola.
La vørteren stå til PH er på 3,5.
Varm opp og kok. Tilsett humle.
Kok i 15 min.
Kjøl ned.
Tilsett gjær 1 - Saison Parfait.
Etter 7 dager tilsett gjær 2.
OG før tilsetting av frukt/bær: 1.057. OG etter: 1.062.
Etter nye 7 dager tilsett frukt/bær.

Author:

kiwirevo

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 63

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: 4/18/2019 4:33 AM

Notes:

Author:

Stvervaag

Boil Size: 23 Litres

Boil Time: 90

Boil Gravity: 1.059

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: 2/21/2019 10:46 AM

Notes: 1 pakke NaturalSensation Aprikos fruktessens tilsettes etter gjæring, ved omstikking for priming. 6 g sukker pr liter for priming.

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:

Bubba Wade

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/25/2018 11:48 PM

Notes:

Author:

grinoscar

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 60

Mash Thickness: 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: 8/13/2015 2:27 AM

Notes: Custom brew for Chalice Hart Samhain 2015.

2 brewers working together to build a drinkable homebrew.

Thinking in the lower end of alcohol content for now.

This is my first guess at something yummy.

Author:

Stupid Dog Brewery

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: 5 oz

Creation Date: 10/6/2017 6:30 PM

Notes: My OG came in quite a bit higher than the calculator predicted. I assume because I let the mash work for 60 minutes vice 30, like I originally planned. (I screwed up). Didn't really want the ABV so high. Will update after fermentation is done and I have a FG.

UPDATE: So the ABV came in at 8.01. This beer didn't make it very long in the keg. It was incredible. After a few of my friends got a taste, it was history after two weeks.
I will definitely brew this again, however i will decrease the 2 Row by 2 lbs and the honey by 1 lb and will decrease the Amarillo by .25 oz at the 40 minute add. You can taste the honey, but was a little bit overwhelmed by the hops.

Author:

danders1999

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: 3oz in 1cup H2O

Creation Date: 8/29/2017 1:25 AM

Notes: - Get White Labs WLP002 English Ale yeast if available.
- Mill grain twice. Use fine-mesh grain bag to minimize pumpkin getting into the wort.

- Use pie pumpkin and/or butternut squash (if brown ale) about 10 pounds in total weight (to yield 3-5 lb net per 5-gallon batch).
- Halve the pumpkin, remove pulp and seeds, and cut the halves into pieces about 6 inches long. Arrange the pieces on a foil-lined cookie sheet, and sprinkle them liberally with brown sugar. Roast in the oven at 375°F until soft (approx 1.5-2.5hrs). During roasting, the brown sugar will melt and caramelize onto the pumpkin, providing extra flavor. Remove from oven and let cool. Peel off the skin, dice into large cubes (being sure to save the juice for its color and flavor), mash to a pulp, and store in a covered bowl in the fridge. On brew day, let the pumpkin warm to room temperature.

- Don't leave heat on after meeting mash-in temp (168).
- Take about 1/2 gallon of the hot mash water before adding grain, add it to the pumpkin and stir to break up big clumps, yielding a slurry.
- Add all grains and stir, then add warm pumpkin slurry to the mash.

- After sparging and while boil kettle heats up, move mash bag to over spare kettle, squeezing & letting drain. Add additional wort to boil kettle.

Author:

jpele

Boil Size: 2.6 Litres

Boil Time: 60

Boil Gravity: 1.103

Efficiency: 65

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/3/2017 7:56 PM

Notes:

Author:

MickOS

Boil Size: 16.5 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 64

Mash Thickness: 3.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/21/2017 7:34 AM

Notes: Went for a red IPA but the guys at LHBS loaded a bit much of the darker malts, ended up more darker ruby than red. Also getting higher ABV than intended. Hence more like a Belgian Ale. Strangely enough the recipe I followed had no dry hops which I thought was odd for an IPA. Any how it's a really good beer....excellent malt backbone and dark fruit flavours coming through.

Author:

Borbíró Andris

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/22/2017 9:10 AM

Notes:

Author:

Beeryard Tech

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 65

Mash Thickness: 1.3

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: 3/18/2017 3:49 PM

Notes: Travis & Janie Red IPA

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

14-B India Pale Ale, American IPA

Min OG: 1.056 Max OG: 1.075
Min IBU: 40 Max IBU: 72
Min Clr: 6 Max Clr: 15 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 14.69
Anticipated OG: 1.062 Plato: 15.25
Anticipated SRM: 15.8
Anticipated IBU: 74.9
Brewhouse Efficiency: 65 %
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
85.1 12.50 lbs. Pale Malt(2-row) America 1.036 2
6.8 1.00 lbs. Crystal 10L America 1.035 10
5.1 0.75 lbs. Munich Malt Germany 1.037 8
1.7 0.25 lbs. Crystal 120L America 1.033 120
1.3 0.19 lbs. Midnight Wheat America 1.028 550

Potential represented as SG per pound per gallon.

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Magnum Pellet 14.00 59.1 60 min.
0.50 oz. Centennial Pellet 10.50 4.4 10 min.
0.50 oz. Amarillo Gold Pellet 10.00 4.2 10 min.
0.50 oz. Centennial Pellet 10.50 3.7 5 min.
0.50 oz. Amarillo Gold Pellet 10.00 3.5 5 min.
0.50 oz. Centennial Pellet 10.50 0.0 0 min.
0.50 oz. Amarillo Gold Pellet 10.00 0.0 0 min.
0.50 oz. Centennial Pellet 10.50 0.0 Dry Hop
0.50 oz. Amarillo Gold Pellet 10.00 0.0 Dry Hop

Yeast
-----

DCL Yeast US-05 Safale American Ale

Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 14.69
Water Qts: 19.09 - Before Additional Infusions
Water Gal: 4.77 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions

Saccharification Rest Temp : 150 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 0 Time: 0

Total Mash Volume Gal: 5.95 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

Author:

John M

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 85

Mash Thickness: 3

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: 3/4/2017 2:46 AM

Notes:

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:

jephryh

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.058

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: 12/16/2015 5:42 AM

Notes: