Homebrew Beer Recipes | Page 40 | Browse 315,000+ at Brewer's Friend

Author:

jakesnake2384

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/27/2016 5:18 AM

Notes:

Author:

Samwhois75

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 65

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: 6/2/2016 7:34 PM

Notes:

Author:

Boil Size: 6.91 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 60

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 72 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/8/2019 1:51 AM

Notes:

Author:

West Jersey Brew Co

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/3/2017 5:13 PM

Notes: Brewday:
Brew the wort, using a calculator to hit your volumes.
When cooling with your wort chiller, when you hit 180 drop the whirlpool hops in and continue to stir/chill.

Cut the Vanilla Bean open, scrape the seeds into a small container & cover with just enough vodka to cover the vanilla beans.

Fermentation:
Day 4 - Near the end of fermentation (Day 4), before it's complete, add 2 oz of Citra/Mosaic mix.
Day 7 - Transfer to a secondary and add the Vanilla
Day 10 - Add the Orange Zest & Dry Hop with add 2 oz of Citra/Mosaic mix.
Day 14 - Keg or Bottle. Serve fresh.

Reference:
http://meekbrewingco.blogspot.com/2017/02/orange-creamsicle-ipa-my-first-attempt.html
https://beerandbrewing.com/weldwerks-brewing-co-juicy-bits-new-england-style-ipa/
https://www.brewersfriend.com/homebrew/recipe/view/437443/milkshake-style-ipa-clone
https://www.themadfermentationist.com/2017/03/milkshake-ipa-mango-vanilla-hopsicle.html
https://untappd.com/b/bolero-snort-brewery-ovb-orange-vanilla-bullsicle/1472610

Author:

DrSherlock

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 1.5

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: 6/16/2014 9:51 PM

Notes: Tasting notes:
Exceptionally fruity (apricot, citrus, slight peach), light body, low malt character, smooth hops to start and finishes more harsh but still smooth.
More notes a few weeks in the keg;
More mellow, the bouquet is unreal and so in your face. An expensive beer to brew and so fucking worth it.

Yeast Bay - Conan Yeast

Total mash water needed
8.79 35.2
Strike water volume at mash thickness of 1.5 qt/lb
4.88 19.5
Remaining sparge water volume
3.91 15.7
Grain absorption losses
-1.63 -6.5
Mash Lauter Tun dead space
-0.25 -1
Amount going into kettle
6.91 27.7
Volume increase from sugar/extract (early additions)
0.04 0.1
Adjusted starting boil size
6.95 27.8
Boil off losses
-1.5 -6
Hops absorption losses
-0.45 -1.8
Amount going into fermentor
5 20
Total: 8.79 35.2

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 1.5

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: 6/7/2015 6:42 PM

Notes:

Author:

Gaukar

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

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: 5/14/2013 7:25 PM

Notes:

Author:

sversimo

Boil Size: 37 Litres

Boil Time: 90

Boil Gravity: 1.063

Efficiency: 78

Mash Thickness: 2.75

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: 3/21/2017 7:03 PM

Notes:

Author:

Lil' Wheaty's

Boil Size: 7 Gallons

Boil Time: 30

Boil Gravity: 1.048

Efficiency: 77

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: 23.72 psi

Creation Date: 12/3/2014 9:03 PM

Notes: NOT MADE IN THE USA. Everything Drumpf would hate:

- Malt and water from Canada
- Hops from Czech
- Yeast from Norway
- Equipment from New Zealand

Author:

Anthony

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 65

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: 1/15/2013 2:24 AM

Notes:

Author:

El Día de la Cerveza

Boil Size: 26 Litres

Boil Time: 70

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 3

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: 3/27/2019 2:03 AM

Notes: Si se dispone de la levadura Liquida descrita en la receta, podemos utilizar una levadura seca como la Saphale S-05 y necesitaremos 2 sobres de 11,5 gramos, un total de 23 gramos aprox.

Si utilizamos la levadura líquida comentada en la receta, deberemos utilizar un vial de 100B de células y hacer un starter o bien utilizar 2 viales.

El agua base utilizada es el agua embotellada Agua de Bronchales, que se puede encontrar en el Mercadona. Las sales se añaden a toda el agua, no se por que en la receta aparece como si solo se añadieran en el Mash (tened en cuenta esto) La adición de ácidos es como indica la receta: en el Mash y en el agua de aspersión.

Aquí os dejamos el link donde podéis consultar los cálculos realizados:

https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=LNDTWPX

EL dry hopping aconsejamos hacerlo a 14 grados y en 3 adiciones: 15 gramos en el día 1, en el día 3 se retira la primera carga y se adiciona la segunda carga de 15 gramos, en el día 5 se retira la segunda carga y se adiciona la tercera carga de 15 gramos. El séptimo día retiramos la tercera carga. Si hacemos la adición de Dry hopping con solo una carga, recomendamos añadir los 45 gramos en el día 1 y realizar un Dry hopping de 5 días. Al acabar el dry hopping bajamos la temperatura a 0-1 grados para realizar el periodo de frío durante 1 semana.

Pasado el periodo de frío, recomendamos trasvasar la cerveza a un Corni y carbonatar con CO2 para salvaguardar el punch del lúpulo en dry hopping. Tan pronto este la cerveza carbonatada....se debe empezar a disfrutar lo antes posible y conservar siempre en frío de nevera para no perder las cualidades del lúpulo.

Esperamos que os salga bien, si alguno se anima y la hace puede enviarnos fotos a nuestras redes sociales y las compartiremos.

Salud y buena cerveza!

Author:

monkeyhaiku

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/2/2016 8:55 PM

Notes:

Author:

stickybrad@gmail.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: 25 psi for 25 hours

Creation Date: 6/2/2016 10:58 PM

Notes: This brew has taken me ages to replicate. Tried multiple versions. Don't bother with a partial mash or extract. They discolor the beer and take away from the crispness of the all grain version. Brewed this 3 times now and pretty much always have it on draft. Everyone's favorite, every time.

Belgian Candi sugar should be a late addition (15 min remaining) and OJ should added at flameout.

Best to use fresh nutmeg and coriander if you can find them. I buy them whole and then crush them with a rolling pin just before adding to the boil.

Ferment for 14 days at a constant 70 degrees if possible.
Cold crash for 3 days then rack to keg, and force carb at 2.2 volumes

If you want the traditional cloudiness of a wit to drop out, add gelatin before crashing.

Author:

ktslayer

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 1.5

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: 12/12/2016 6:25 PM

Notes:

Author:

AnteK

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/26/2016 3:29 PM

Notes: My recipes are all elaborated for Speidel Braumeister 20L
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.

BIAB method for Braumeister 20l, efficiency 75 %
total Water: 28l.
25l to mash
3l to sparge
Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment 15/20 days at 10˚C /
3 days to diacetyl rest at 20˚C.
lagering for at least five weeks at 40 °F (4.4 °C) or below.

Author:

DrSherlock

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 10.8

Efficiency: 61

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/13/2015 1:52 AM

Notes: https://www.reddit.com/r/Homebrewing/comments/3ckng1/cigar_city_maduro_brown_clone/

_______________________________________________
Notes: Brought to Homebrewers meeting 2/17/2016-

Has an overall English feel and taste to it. The hops are subtle and play out well in the background. The highlight is the very silky and smooth mouth feel that is given to this beer by the oats. The roast and chocolate notes are accentuated by the oats. Overall a very drinkable and successful beer.

Author:

gozer

Boil Size: 48 Litres

Boil Time: 30

Boil Gravity: 10.3

Efficiency: 76

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/22/2018 5:26 PM

Notes:

Author:

jeremydgreat

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/9/2013 2:37 AM

Notes: ==Pumpkin:==
Bake pumpkin on a cookie sheet and bake until it browns on top a bit (20-30 minutes). Put in a steeping bag and add it to the boil @40min left.

==All Spices:==
After primary fermentation and a few days before bottling or kegging, make a small tea with the spices and dump them in.

==8/30/2013==
- Subs: WLP005 British Ale. 1 vial, no starter.
- BHE: 72%
- OG: 1.072 (hydro).
- I put the pumpkin in right at 60min. Also drizzled some maple syrup on top of the pumpkin b4 baking.
- 9/15/2013 (16 days) - FG: 1.027. Going to remove from 68º and let it sit at 70-72º to let the yeast clean & finish. Hydro tasting was good, but maybe a little too much hop bitterness? I also feel like it's a little esthery and I get some yeast fruitiness. Not bad, but noticeable. If it doesn't get to 1.024 I guess I learned my lesson about skipping starters. VERY excellent color and clarity! Next time I might dial back the C40 by 1/2 a lb (from 1.5lbs). Tossing extracted vanilla bean in.
- Result: Very very solid. Adjusting the mash temp from 158º to 154º to try and bring the sweetness down a tad and dry it out a bit. Also brought 1.5lbs of C40 down to 1.2lbs. If it's still too sweet next time, consider removing the vanilla bean.

===10/27/2013===

- OG: 1.070 (refracto) hmm. Brewhouse Efficiency calc said like 65% but this recipe at 71% says 1.07 OG which is what I got soooo wtf.
- First time doing batch sparging.
- Used a massive fine mesh bag for both the pumpkin and the hops. Not sure how this will effect the finished product. It was nice to not have to worry about all that pumpkin though!
- FG: 1.2
- Tasting notes: Batch #1 was WAY better than this batch. Notes for next time: WLP005 is the better yeast. Way less estery. As for the spices, 2 tsp is perfect. Just dump that tea straight in there (don't try to filter it.) For the pumpkin, muslin bags WIN. Don't try to do more complex filtering (nylon bag.)
---
===11/2/2014===
- My efficiency has been sucking, so I bumped up the two row 1lb (to 12lbs).
- Put the pumpkin in 2 mouslin bags. Great way to work with it. It decreases in size by about half towards end of the boil.
- Baked the pumpkin as usual and drizzled some maple syrup on the top.
- Pre-ferm yield: 5.5gal OG: 1.076 (hydro)
- Pitched 1 vial of 005 with no starter. :-(
- Tasting notes: ended up pretty thick, sweet, and a muddy orange color. Lowering the specialty grains to from 1.2lb C40, 1.5 Victory, 1.5 Wheat to 1lb each. Lowering the 60oz pumpkin to 30oz.

Author:

miscon2

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.064

Efficiency: 60

Mash Thickness: 1.34

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: 7/21/2014 9:00 PM

Notes: From Noel Blake's Three Philosophers Ale recipe as presented in "Brew Like a Monk"

Special "B", CaraMunich and CaraVienna were steeped at the end of the mash and through lautering.

Fermentation 65 - 70deg, 3 Days
Secondary: 67deg, 3 weeks
Tertiary: 67deg, 2 weeks
Bottling: dextrose & a fresh vial of Wyeast 3787

Note no mash guidelines other than 154deg were provided.