Homebrew Beer Recipes | Page 4083 | Browse 320,000+ at Brewer's Friend

Author:

Hopspyder

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 70

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: 2/26/2021 9:04 PM

Notes:

Author:

Loriana

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 90

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: 0.68 bar

Creation Date: 11/27/2023 9:54 PM

Notes: For classic Cold IPA you could add sugar and more hops for higher IBU 40-70, for session Cold IPA 30-50.
Temperature range for Novalager yeasts is 10-20°C, for Cold IPA ferment in mid to higher end temperature.
Diacetyl rest at 20°C after prime fermentation during dry hopping,
Hops similar to West cost IPA, anti-thesis to NEIPA.

Author:

ibriggs82

Boil Size: 26.5 Litres

Boil Time: 60

Boil Gravity: 1.024

Efficiency: 62

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/16/2023 2:00 PM

Notes:

Author:

DMB - JW

Boil Size: 26.12 Litres

Boil Time: 90

Boil Gravity: 1.032

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/25/2022 1:09 PM

Notes: Brygg För Ukraina
Frau Ribbentrop - Pravda Brewery

http://www.bryggforukraina.se
https://www.facebook.com/groups/909244946414640

Dead Mouse Brewery

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.096

Efficiency: 70

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: 10/4/2022 5:32 AM

Notes:

Author:

tim4par

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.01

Efficiency: 95

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 5 oz

Creation Date: 2/20/2022 8:56 PM

Notes: My OG started higher than the calculator said. Mine was 1.051 not much of a difference. Based on past experiences I will also add fresh yeast to the batch at bottling.

Author:

dln

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.118

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2022 4:22 PM

Notes:

Author:

AJO7730

Boil Size: 29.71 Litres

Boil Time: 40

Boil Gravity: 1.041

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 0.83 bar

Creation Date: 4/2/2021 2:08 PM

Notes: 1. Place WLP013 in a warm environment and allow it to reach RT. Pre-boil 300mL Water + 100g DME + 2g Yeast Nutrient + 2g Go-Ferm + 50g Sucrose for 15 minutes. Sterilize a 500mL Schott bottle and pour in medium. Chill in freezer until 27 degrees. Pitch the WLP001 yeast into the medium and fix an airlock stopper to the bottle. Allow 24 hours of growth before adding to potentially upcoming wort.

2. To a 35L stainless steel induction pot, add 30L of water and adjust pH to 5.0 using CaCl2 and then Citric acid. Remove 5L of water and cover with foil for later sparge use.
Bring the 25L of water to 50 degrees Celsius and circulate the water through pump.

3. All the malts are combined and placed in two BIAB Bags, tied down and allowed to be pegged to the wall of the pot, anchoring the bag. The malts strike the water at 50 degrees, lowering the water into the 40-45 degrees celsius range. On Medium-Low heat, maintain a slow gradient increase in temperature from 45 to 60 over 20 minutes.
(a) Protein rest - 20 minutes at 40-60 degrees.
(b) Beta Amylase - 40 minutes at 60-62 degrees Celsius.
(c) Alpha Amylase - 60 minutes at 70-72 degrees Celsius.
(d) Mash out - 10 minutes at 78 degrees Celsius.
(e) Grain removal and draining (each bag drains into its own pot)
(f) Sparge - 2.5L of water is sparged through the grains and added to the mash.

4. The mash is boiled to 95 degrees celsius and a 60 minute timer is started upon the addition of the first bittering hops. Follow the hop schedule outlined in this method.

5. At 15 minutes remaining in the boil, add Yeast Nutrient, Go-Ferm, Irish Moss (pre-hydrated) and a Whirlfloc table. Lastly, dissolve in the Dextrose.

6. Place the immersion chiller in the boiling wort at 15 minutes remaining to heat sterilize.

7. At flame out time, begin immersion cooling with ice chiller.

8. Once wort reaches 20 degrees celsius, use recirculation pump to transfer wort to fermenter.

9. The pressure fermenter must be alkaline cleaned, rinsed and sterilized. Add yeast to the pressure fermenter first out of the Schott bottle. Then pump in the wort from the kettle.

10. Seal the fermenter and physically aerate by shaking for 1 minute. CO2 purge the vessel 5 times and allow the wort to ferment for 45 hours before High-Krausen dry hopping according to the hopping schedule.

11. Further ferment until 14 days have elapsed since the yeast pitching.

12. Cold crash the beer at 4 degrees Celsius for 2 days and equilibrate with CO2 from fridge during cooling. Liquid-Liquid transfer the beer out of the fermenter under constant pressure.

13. Transfer to a Cornelius Keg (19L) and refrigerate at 4 degrees under 0.5 bar.

Author:

bricio

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 62

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/30/2021 11:48 PM

Notes:

Author:

bricio

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/1/2021 12:38 PM

Notes:

Author:

ehovde

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.05

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: 3/4/2015 12:24 PM

Notes:

Author:

Bren85

Boil Size: 3.2 Gallons

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/5/2020 3:43 PM

Notes: Mill the grains and mix with 3.2 gallons (12.1 l) of 163°F (73°C) strike water to reach a mash temperature of 152°F (67°C). Hold this temperature for 60 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains with 4.1 gallons (15.4 l) and top up as necessary to obtain 6 gallons (23 l) of wort. Boil for 60 minutes, following the hops schedule.

After the boil, chill the wort to slightly below fermentation temperature, about 50°F (10°C). Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 50°F (10°C) for 3 days, then allow temperature to rise to 60°F (16°C) over the next 4 days. Upon completion of fermentation, crash the beer to 35°F (2°C), then bottle or keg and carbonate to approximately 2.25 volumes of CO2.

Let this beer sit in the fridge for a solid 4–6 weeks before opening it! Not only will the lagering time allow the beer to clear to a nice crystalline amber, but it will also round off the bitterness and lingering hints of roast, leaving behind a dry, toasty, floral delight. That chocolate malt is the secret ingredient: it keeps the beer nice and dry for months, and without it, you could easily end up with an overly sweet melanoidin bomb.

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.105

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/27/2019 4:43 AM

Notes:

Author:

filthyastronaut

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

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: 9/14/2019 5:00 PM

Notes:

Author:

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/15/2017 5:20 PM

Notes:

Author:

Celo's Beer

Boil Size: 50 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/19/2017 1:54 PM

Notes:

Author:

dbrowning

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/28/2016 9:50 PM

Notes:

Author:

Maso

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/11/2016 7:15 AM

Notes:

Author:

waynesteward

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/25/2016 5:26 PM

Notes: After a few days of primary fermentation, bring water to a boil then place 4 cinnamon sticks into water. Let cool down to room temp then dump into fermenter.

Add 64oz growler of cold press coffee at kegging.