Homebrew Beer Recipes | Page 375 | Browse 325,000+ at Brewer's Friend

Author:

Boil Size: 40 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 3.1

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: 3/8/2015 6:47 PM

Notes:

Author:

Canadian Steve

Boil Size: 34 Litres

Boil Time: 60

Boil Gravity: 1.029

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: 8/25/2020 11:57 AM

Notes: This is a first attempt to clone Sapporo Premium Lager from Japan.

Basis of recipe:
1) This beer uses rice as a main ingredient. I'm using rice syrup.
2) Buckwheat is also an ingredient. (Alternatively, Sorgum)
3) To legally be a "Premium" beer in Japan, it must be brewed with at least 75% barley malt.

Using the calculator and my stardard equipment sizes, I put in 900g of rice syrup (2x 450g jars), 500g of buckwheat (1 bag), and then barley malt until it hit the 4.9% abv of a Sapporo. That comfortably came to 76% malt. (I don't know yet if the buckwheat and rice sugar are in the correct ratio. But I don't want to weight out sticky syrup. So two full jars.)

My kettle is an Arsegan Easybrew 50. Similar (identical) to many other imports (Brewmonk, Hopcat, ?). My fermenters hold 30L and this fits easily in the (actually 45L) kettle. So that determines my batch size. 30L of wort after the boil usually produces 4 cases of beer (ie. just under 28L after racking and bottling losses.)

W-34/70 yeast was chosen because of the very high attenuation (with light grains) and the fact that there's some in my fridge. Any good lager yeast will do, but the drier the better.

Sapporo invented the Sorachi Ace type of hops. They never sold a beer brewed with it. They prefer to use "American" hops according to what I've read. Estimates of the IBU of a Sapporo range from 18 to 22 IBU. So I'm using Simcoe hops (one of my favourites) and 20 IBU as the target. With such a dry beer, there should be a subtle bitter finish, but not too much. You might consider 15 IBU but I think 25 IBU would be too much.

Sapporo has no hops aroma when you drink it. Thus, no second drop for aroma hops. Only bittering.

The malt calculations started with only Pilsner malt. I added Vienna malt to bring a bit of colour and maltiness to the beer. These still keep the end result very dry. This is the least malt I have ever used in a 30L brew, so not sure what the result will be. With a total of 3.9kg I don't think it will be too malty. I normally use 7.5 to 8.5 kg for a 30L brew.

I will adjust the recipe and update the notes in the future.

Author:

Bloody Rabbit Brewery

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 65

Mash Thickness: 3

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: 8/4/2014 7:51 PM

Notes: Skyllet med 18 liter vann
SG: 1062
OG: 1060
FG: 1014,5

ABV: 6%
25 liter satt til gjæring.
19.08.14 tørrhumlet SG 1016
26.08.14 flasket 20 liter med 132 gram sukker. Sølvkorker.

Author:

Wolf Pack Brewing

Boil Size: 30.5 Litres

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 80

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: 9/30/2019 11:35 PM

Notes: https://www.panheadcustomales.com/beers/rat-rod
Hops used in this beer as reported in this article - https://toastmag.co.nz/beer/panhead-speeds
amarillo, mosaic, ekuanot and simcoe hops

There’s a monster American hopping regime inside this unfiltered diamond, throwing the juicy orange and fruit salad characters forward without too much bitterness or malty sophistication.

https://www.whitelabs.com/yeast-bank/wlp066-london-fog-ale-yeast

Panhead Rat Rod Partial Extract Recipe
https://www.brewersfriend.com/homebrew/recipe/view/888006/panhead-rat-rod-hazy-ipa

Based on:
1 x WW APA LME can
3.4kgs of DME (6.5% ABV)
2 x White Labs London Fog Ale Yeast - https://www.whitelabs.com/yeast-bank/wlp066-london-fog-ale-yeast
4 Hops are in it according to this article - https://toastmag.co.nz/beer/panhead-speeds - amarillo, mosaic, ekuanot and simcoe hops

This is the tasting notes that Panhead refer to - https://www.panheadcustomales.com/beers/rat-rod
There’s a monster American hopping regime inside this unfiltered diamond, throwing the juicy orange and fruit salad characters forward without too much bitterness or malty sophistication.

I have had a crack at the water chemistry based on a Hazy IPA Target profile that I found.
1 gram Calcium Chloride

No Whirlfoc as you want it hazy
But adding in the normal yeast nutrient

It is not supposed to be very bitter, so no boiled hops as the bitterness will come from the APA can – 30 IBU
So steeping for 15 minutes at 75C for all hops.
Just need to play around with quantities of each.
I have just started the recipe on 15 grams of each hop type = 25.38 IBU

So total IBU = 55.38

Dry Hop after 5 days with 35 grams of each hop

Process would be:
Prepare your water volume (25L) as normal with Campden Tablet and bring to strike temperature
Add the Water treatment additions and yeast nutrient with the Flaked Oats and Mash for 30 minutes
Get Whirlpool going
Add LME can and top up with 1.5L of hot water to fully extract all the contents of the can.
Add DME
add hops and steep for 15 minutes
Chill to 20C
Transfer to Fermentor
Pitch yeast

Author:

insnekamkze86

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/10/2017 3:56 AM

Notes: Brew a imperial pale ale like normal.
Mash at 160 for a hour adding a bottle 375ml or 12 ozs of blue curacao and 2 ozs of cascade hops as well.
Add 2 ozs of hops at beginning of boil and then again at the end when you start your whirlpool.
Cool down to 70 degrees for pitching yeast.
Ferment for 7 days. Leave in primary fro another 2 weeks. Then bottle for 2 weeks.

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

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: 11/30/2016 3:30 PM

Notes:

Author:

Alulim

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: Dextrose

Priming Amount: N/A

Creation Date: 3/3/2016 8:35 PM

Notes: Pitch 1gal starter WLP099 after 2 days

Author:

Wolf Pack Brewing

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 95

Mash Thickness: 3

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: 10/2/2019 11:28 AM

Notes: https://shop.theelectricbrewery.com/pages/green-flash-west-coast-ipa

If you prefer to use liquid yeast, Wyeast 1056 American Ale or White Labs WLP001 California Ale are excellent choices

Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine / chloramine (if required).
Water treated with brewing salts to: Ca=110, Mg=18, Na=16, Cl=50, SO4=275 (Basically Randy Mosher's ideal Pale Ale numbers with slightly less Sulphate). For complete details on how to adjust your water, refer to our step by step Water Adjustment guide.
1.5 qt/lb mash thickness.
Single infusion mash at 150F for 90 mins.
Raise to 168F mashout temperature and hold for 10 mins.
~90 min fly sparge with ~5.6-5.8 pH water (measured at mash temperature). Collect 14.9 gallons.
Convoluted counterflow chiller
BUY NOWBoil for 90 minutes, adding Whirlfloc and hops per schedule. Lid on at flameout, start chilling immediately.
Cool the wort quickly to 66F (we use a one-pass convoluted counterflow chiller to quickly lock in hop flavour and aroma) and transfer to fermenter.
Aerate well. Pure oxygen from a tank may be used at a rate of 1 litre per minute for 60 seconds.
Pitch yeast and ferment at 66-68F (wort temperature). We use modified stainless fermenting buckets in wine fridges.
Add dry hops once fermentation is nearing completion (i.e. 5 points from terminal gravity). Dry hop for 5-7 days total.

Author:

HoppyIPAGuy

Boil Size: 22 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 75

Mash Thickness: 1.192

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/8/2017 5:02 PM

Notes: Bumped up the Hop schedule to get more IBU's to make it a slightly hoppier Fantasy Factory clone.

Author:

mpi

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/3/2016 9:43 PM

Notes:

Author:

shellycat

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.121

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/25/2014 6:31 PM

Notes:

Author:

NeiloGD

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 40

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/2/2014 1:33 AM

Notes:

Author:

allanf

Boil Size: 32.2 Litres

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 75

Mash Thickness: 2.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 13 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/16/2016 8:30 PM

Notes:

Author:

gcarter

Boil Size: 4.8 Gallons

Boil Time: 30

Boil Gravity: 1.053

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: 11/15/2015 9:37 PM

Notes:

Author:

chrisvdp

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

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: 10/5/2015 7:41 PM

Notes:

Author:

duncans

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: 3

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: 10/3/2015 12:28 PM

Notes: Based on guide here
http://byo.com/malt/item/1201-old-ales

Brew a 1028 brown ale and dump yeast cake onto this.
Also add a yeast cake from a wlp007 beer.

Author:

MHerb

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/29/2015 6:11 PM

Notes: Used one pack of US-05 and some washed Wyeast 3068 from a Wheat Beer to make a starter. Should have higher attenuation and slight german notes.

Author:

IconoclastBrewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.085

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/21/2015 6:01 PM

Notes:

Author:

Megary

Boil Size: 4.05 Gallons

Boil Time: 30

Boil Gravity: 1.057

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 10.04 psi

Creation Date: 1/29/2020 4:19 PM

Notes: American "Dry" Stout.

Mash long and low to drive attenuation.

Recipe works well with addition of Vanilla beans in primary or Vanilla extract at packaging, to taste.

Author:

Rkostes

Boil Size: 6.25 Gallons

Boil Time: 30

Boil Gravity: 1.062

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/26/2014 2:12 AM

Notes: