Homebrew Beer Recipes | Page 3717 | Browse 325,000+ at Brewer's Friend

Author:

Ivan Barenboim

Boil Size: 21.8 Litres

Boil Time: 65

Boil Gravity: 1.039

Efficiency: 61

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: co2

Priming Amount: 0.88 bar

Creation Date: 1/4/2020 3:43 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/18/2024 7:54 PM

Notes:

Author:

HansTheRed

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 1.7

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: 1/17/2024 4:44 AM

Notes: https://www.beeradvocate.com/community/threads/may-edition-what-homebrew-are-you-drinking.508399/page-2#post-5460155
https://www.homebrewersassociation.org/how-to-brew/tips-brewing-new-england-ipa/
https://byo.com/article/neipa-style-profile/
http://www.homebrewfinds.com/2016/06/finding-the-conan-strain-of-yeast-vermont-ipa.html

STRAWBERRY MILKSHAKE IPA
For 5.5 gallons at 1.073 OG 1.012 FG
66 IBU
5.3 SRM
8.0% ABV

Malt
8.0 lbs pale malt
2.0 lbs Golden Naked Oats
1.0 lbs flaked oats
1.0 lbs white wheat malt

Mash
Single infusion mash at 150°F

Hops
1.0 oz Columbus for 60 minutes
1.5 oz Mosaic whirlpool at 180°F for 20 minutes
1.5 oz Mosaic whirlpool at 180°F for 20 minutes
3.0 oz of Mosaic at dry-hop (10 days after fermentation start, or when kegged)

Yeast
Conan

Miscellaneous
1.5 lbs lactose (added 2 days after fermentation start)
6.0 lbs strawberry puree (added 2 days after fermentation start) [For the puree, took 6lbs of frozen strawberries, added 1.5lb of lactose on stove with ~12oz of fermenting ‘wort’ and heated gently to around 180F for ~15 minutes, to ensure no contamination of wild yeast)

Note: You can also add some pectinase at this time, which might help breakdown the strawberries a little more and enhance flavor extraction.

Notes from Hans
Added 1tsp of Acid Blend, which is "A 1/3 mix each of citric, tartaric and malic acids." This is to enhance the strawberry flavor. We pureed the strawberries with an immersion blender, tried filtering out the seeds but they were just too tiny. So, we just dumped the whole mix in.

Calculating the ABV seems fraught with peril. According to the grain bill the beer should be 5.2% ABV. But adding the strawberries two days in changes things. My OG jumped from 1.024 to 1.033 after adding them. If the beer ferments out as predicted, then the ABV will only be 5.38%. The original recipe says the ABV is 8%. IDK how they came up with that number. It could be that the sugars aren't evenly disbursed in the wort, making the TILT readings inaccurate. Seems odd that six pounds of strawberries would only change the ABV by 1%. According to the interwebz, there's 124g of sugar in six pounds of strawberries. Plus, the grain bill was 12 lbs. IDK. The ABV should be between 5% and 8%, but probably closer to 5%. If you uncheck the "late addition" boxes on the strawberr and lactose, the ABV suggestion is 6.92%, so that's probably a more realistic upper limit.

Author:

Forwood Brewing

Boil Size: 7.23 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: sucrose

Priming Amount: 7 oz

Creation Date: 12/16/2023 2:03 PM

Notes: To brew this Spencer Brewery Trappist Ale, mash in temperature at 122°F (50°C), heat up to 145°F (63°C) and hold for 45 minutes. Heat to 162°F (72°C) and hold for 15 minutes then check with iodine. Heat to 172°F (78°C) afterward and transfer to lauter tun. Bring to a boil and follow hop schedule. Chill beer to 66°F (19°C) and pitch yeast and ferment through for one week. Then transfer into a green beer tank, leaving the spent yeast behind. Chill to 41°F (5°C) and mature for one week. Add cane sugar and neutral re-fermentation yeast for bottling. Fill bottles and allow three weeks for conditioning, with re-fermentation temperature at approximately 68°F (20°C).

Author:

Pogue mahone

Boil Size: 7 Gallons

Boil Time: 80

Boil Gravity: 1.063

Efficiency: 74

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 2.5

Creation Date: 11/30/2023 8:48 PM

Notes:

Author:

gthmb

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

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: 10/9/2023 2:22 PM

Notes:

Author:

MegAHerZ666

Boil Size: 24.4 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: N/A

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: 1/4/2022 3:31 PM

Notes:

Author:

=DCB=

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

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: 6/15/2021 2:52 PM

Notes: https://www.homebrewtalk.com/threads/black-blackberry-ipa.679475/

5 gallons, using smaller fermentor

Author:

Dougie Orr

Boil Size: 33 Litres

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 121 g

Creation Date: 5/21/2020 10:19 PM

Notes:

Author:

Ramsey Brews

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 4.7 oz

Creation Date: 1/13/2020 5:41 PM

Notes: YEAST --Fermentis-Safbrew-BE-256.-Optimum-temp:-59°-68°F--
Wyeast-#3787-Trappist-High-Gravity.--Optimum-temp:-64–78°F--White-Labs-WLP530-Abbey-Ale.-Optimum-temp:-66°-72°F

https://cdn.shopify.com/s/files/1/2785/6868/t/3/assets/AG-Patersbier-1526977925549.pdf?8550894791255427710#

Author:

caribbeanbrewing

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.5

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: 5/20/2016 3:39 PM

Notes:

Author:

Boris El Camino

Boil Size: 55 Litres

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 4.5

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: 12/16/2019 5:08 PM

Notes: Main fermentation at 18C, at 1.014 rise to 20C for 48h hours, then crash to -2/2C for 24hrs and remove the yeast.

Author:

Acastillo

Boil Size: 181.7 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 60

Mash Thickness: 3.14

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/22/2019 12:46 PM

Notes:

Author:

Antmuzic

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

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: 5/20/2019 5:35 PM

Notes: 1.058 before adding molasses

Mash grains at 146° F (63° C) for 50 minutes. Raise to 155° F (68° C) and hold for 15 minutes. Mash out at 168° F (75° C). Collect wort.

Boil for 70 minutes. Cool to 67° F (19° C) and pitch starter. Ferment at 70° F (21° C) until high krausen. (research correct temperature for saisonstein yeast)

One day later, boil molasses with enough water to dissolve, then cool and add to primary. Ferment until terminal gravity is reached. Rack on to dry hops and hold 3 days.

Dry hop is actually 1 oz Amarillo

If bottling, prime with 1 cup (207 g) of corn sugar at packaging for approximately 3.3 volumes of CO2. If kegging, carbonate to 3.3 volumes.

Morebeer sparge calculator:
Total Water Needed [?]: 8.8 Gallons, 33.3 Liters
Mash Water Needed [?]: 4.13 Gallons, 15.61 Liters
Sparge Water Needed [?]: 4.67 Gallons, 17.68 Liters
Strike Temperature [?]: 156.13 F, 69 C
Pre-Boil Wort Produced [?]: 6.37 Gallons, 24.1 Liters

Author:

Mig

Boil Size: 44 Litres

Boil Time: 120

Boil Gravity: 1.056

Efficiency: 72

Mash Thickness: 2.7

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: 9/12/2018 2:06 PM

Notes: Two single mash infusions x 90 minutes on Grainfather. 25L per 4.5kg Grain fir a thin Mash no sparge.
Plus:
Mashed 10L with 2kg Pilsner @ 1062 preboil at 7.5L (from 8). Boil to 4L ,.. further for melanodins

16-09-19
Racked with 3 litre loss (29.5L).
OG = 1073
SG = 1016
FG = 1014 (expected)
ABV = 7.68%
IBU = 82.09
SRM = 7.66

16-09-18
350g DME added with .5L sterile water. 2L loss expected with dry hopping and further racking. 2 to 2.5L to be added later to bring total vol to 35L:
OG = 1072
FG = 1014 (1015 before watering up)
ABV = 7.61
IBU = 77.4

26-09-18
6 day dry hop with 1 day cold crash. Racked and watered up with 3L sterile water to 36L

OG =
FG = 1.014
ABV = 7.4%
IBU = 75.25

07-10-18
7 day (2nd) Dry Hop. Racked with 1L loss. IL sterile water added to 37L total. Finings added and Cold Crashed:
OG =
FG = 1.104
ABV = 7.38
IBU = 72.64
(with 135g Dextrose priming adjustment)

Author:

bowlersp

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.067

Efficiency: 75

Mash Thickness: 1.5

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: 1/16/2018 4:15 PM

Notes: Pitch 2 Safale US-05 Dry yeast packets.

Drink Beer

Author:

Homebrew Fanatics

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/8/2017 11:23 PM

Notes: Fermentation: Pitch at 20 deg c. Rise to 27 deg c after 48 hours. Transfer to secondary when gravity hits 1.012. Pitch in Wyeast 5112. When gravity is stable, bottle keg as normal.

Author:

Herdleva

Boil Size: 50 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/30/2017 7:04 PM

Notes:

Author:

llvtt

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/23/2017 10:00 PM

Notes: The infinitesimal quantity of eureka hops is just to boost the IBUs. BF assumes 4.3AA for Crystal hops, but acquired hops that were only 3.5AA.

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DO NOT FORGET TO AERATE WORT!!!!!
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