Homebrew Beer Recipes | Page 4378 | Browse 320,000+ at Brewer's Friend

Author:

Greniero

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 60

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: 5/25/2019 10:49 PM

Notes: Brewed may 25th
12,5 L Strike water @ 69 deg
Mash 60 mins @68
-Ajout d'algues pour clarifier
OG: 1.062

***Ne plus utiliser de houblons en feuilles OU les retirer avant de refroidir.

Bottled june 2nd
FG: 1.020
Amazing taste, a little fruity and not too hoppy. Light enough for casual beer night. Color is golden. Could of used a cold crash to be clearer tho.
Total beer bottled : 6,3 L

Author:

albertpareja33@gmail.com

Boil Size: 9 Litres

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: N/A

Priming Amount: N/A

Creation Date: 12/10/2023 7:46 PM

Notes:

Author:

Boil Size: 7.79 Gallons

Boil Time: 90

Boil Gravity: 1.035

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: 5/25/2022 3:08 AM

Notes:

Author:

Josh Hughes

Boil Size: 7 Gallons

Boil Time: 75

Boil Gravity: 1.033

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: co2

Priming Amount: 22.94 psi

Creation Date: 4/5/2022 8:35 PM

Notes:

Author:

mac7jb

Boil Size: 6.5 Gallons

Boil Time: 75

Boil Gravity: 1.035

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: co2

Priming Amount: 8.27 psi

Creation Date: 7/16/2021 8:13 PM

Notes: Treated mash water with 1/4 tsp calcium chloride, 1/4 tsp gypsum, and 1/4 tsp lactic acid. Fermented higher than normal to bring out subtle fruity esters from the yeast. 22 calculated IBU before hop stand addition. Low carbonation to mimic the cask feel from a CO2-carbonated beer.

Author:

SchuBrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 7.6

Efficiency: 70

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: 1/4/2021 9:37 PM

Notes:

Author:

Davobrew

Boil Size: 25.35 Litres

Boil Time: 30

Boil Gravity: 1.038

Efficiency: 75

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: 8/15/2020 7:19 AM

Notes:

Author:

Jarrod

Boil Size: 6.25 Gallons

Boil Time: 30

Boil Gravity: 1.044

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 12 psi

Creation Date: 8/5/2020 6:57 AM

Notes:

Author:

Back of the Passage Brewery

Boil Size: 27.5 Litres

Boil Time: 45

Boil Gravity: 1.056

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: 0.72 bar

Creation Date: 5/7/2020 8:22 AM

Notes: TRY FLAKED WHEAT next brew to boost tropical fruit flavours.

Batch #9 - 2/4/23 (Eff.: 65%, Att.: 77%, ABV: 7.2%)
- Mash vol.: 31.5 L, Pre-boil vol.: L, Batch vol.: 22L
OG: 1069 (Refract.) 10 (Hyd.) 10 (Tilt) Boil Time: 50min
- M66 Hop Head (x2) dry pitched at 25C.
Substitute; Gladfield Wheat Chit Malt in for Gladfield Wheat Malt
7/4/23 - SG: 1019
9/4/23 - SG: 1017
13/4/23 - SG: 1016, cold crashed to 10 C using CO2 rig, dry hopped.
20/4/23 - Kegged and carbed after cold crashing at 1 C for 4 days (about 3 longer than normal).

(Wilba's Christmas Brew)
Batch #8 - /11/22 (Eff.: %, Att.:%, ABV: %)
- Mash vol.: 31.5 L, Pre-boil vol.: L, Batch vol.: L
OG: 10 (Refract.) 10 (Hyd.) 10 (Tilt) Boil Time: 45min
- M66 Hop Head (x2) dry pitched at 25C.
Substitute; Gladfield Wheat Chit Malt in for Gladfield Wheat Malt
/11/22 - SG:

Batch #7 - 14/12/21 (Eff.: 65%, Att.:%, ABV: %)
- Mash vol.: 31.5 L, Pre-boil vol.: 27.5 L, Batch vol.: 23 L
OG: 1068 (Refract.) 10 (Hyd.) 1065 (Tilt) Boil Time: 45min
- M66 Hop Head (x2) dry pitched at 25C.
16/12/21 - SG: 1027

Batch #6 - 14/11/21 (Eff.: 63%, Att.:%, ABV: %)
- Mash vol.: 31.5 L, Pre-boil vol.: 27.5 L, Batch vol.: 23.2 L
OG: 1066 (Refract.) 10 (Hyd.) 10 (Tilt) Boil Time: 45min
No change to previous grist, very easy mash, bag didn't get as slimy as previous version, higher batch vol (23.2 L) than expected.
M66 Hop Head yeast (x2) rehydrated and pitched at C.
20/11/21 - SG: 1011
22/11/21 - SG: 1010
24/11/21 - SG: 1009 cold crashed to 10 C.
26/11/21 - Dry hopped with what was left in the bag. Probably 10-15g extra of each.
28/11/21 - Cold crashed to 1 C.

Batch #5 - 5/9/21 (Eff.: 57%, Att.:%, ABV: %)
- Mash vol.: 31.5 L, Pre-boil vol.: 27 L, Batch vol.: 22 L
OG: 1062 (Refract.) 1063 (Hyd.) 10 (Tilt) Boil Time: 45min
Mash temp was about 1C below normal
LalBrew New England Ale yeast (x2) rehydrated and pitched at 23.5 C.
13/9/21 - SG: 1005 (Tilt)
14/9/21 - SG: 1005 (Tilt)
15/9/21 - FG: 1004 (Tilt), dry hopped at 10C

Batch #4 - 27/6/21 (Eff.: 60%, Att.: 81%, ABV: 7.7%)
- Mash vol.: 31.5 L, Pre-boil vol.: 26 L, Batch vol.: 21 L
OG: 1069 (Refract.) 1061 ? (Tilt) Boil Time: 45min
- LalBrew New England Ale yeast rehydrated and pitched at 22 C. Recalibrated Tilt with fresh battery. Little slow to start bubbling.
Joe White raw wheat in for Gladfield Raw wheat, no reason.
9/7/21 - FG: 1008 (Tilt), dry hopped at 10C.

Batch # 3 - 1/3/21 - (Eff.: 59%, Att.: 83%, ABV: 7.9%)
- Mash vol.: 31.5 L, Pre-boil vol.: 26 L, Batch vol.: 20 L (Smaller than predicted, 20.5L)
OG: 1073 (refract.) 10 (Tilt)
- Switched Lalbrew Verdant IPA yeast x2 packs rehydrated, went off pretty quick and hard (18.5 C to 20.5 C).
3/3/21 - SG: 1050
6/3/21 - SG: 1012 (Damn that was fast)
7/3/21 - SG: 1011, cold crashed to 10 C and dry hopped.
13/3/21 - Cold crashed to 1 C.

Batch # 2 - 13/9/20 - (Eff.: 56 %, Att.: 80 %, ABV: 7.2 %)
- Pre-boil volume - 26 L (Using mash paddle measure)
- Mash vol.: 31.5 L, Pre-boil vol.: 26 L, Batch vol.: 20.5 L
OG: 1068 (refract.) 1066 (Tilt)
Ingredients: Same grain bill as Batch #1. Amarillo hops upped from 20/30g of pellets to 20/30g of CRYO pellets, x2 packs of Lallemand Brewing New England American East Coast Ale Yeast re-hydrated.
- Big hit efficiency, dropping to 56% from 65%!
15/9/20 - SG:1032
19/9/20 - SG:1012, dry hop increased from 25g of Mosaic CRYO to 40g, 30g of Citra CRYO to 40g.
25/9/20 - Kegged, keg hop upped to 25g from 15g Citra CRYO, carbed at 30psi for 2:45.

Batch # 1 - 23/5/20 - (Eff.: 65%, Att.: ~82%, ABV: 8.4%)
- Pre-boil volume - 26 L (Using mash paddle measure)
- Mash vol.: 31.5 L, Pre-boil vol.: 26 L, Batch vol.: 21 L
OG: 1077 (refract.) 1074 (Tilt)

Ingredients:
Joe White Raw Wheat
Ferm temp. (C): 18.5 - 20, Lallemand Brewing New England American East Coast Ale Yeast (x2 re-hydrated) pitched next morning after leaving wort overnight, heated from 16 C back to 20 C with heat wrap.
- Really vigorous boil bought batch vol down to 21 L, back off boil next time
26/5/20 - SG: 1049
27/5/20 - SG: 1018
29/5/20 - SG: 1011
1/6/20 - FG: 1010, cold crashed to 1.5 C
4/6/20 - Kegged and carbed with a 15 g Citra CRYO keg hop, 30 psi for 2:30 min, left on 30 psi.
26/6/20 - People loved this beer, could be the best NEIPA I've made, maybe back off the ABV a little as it messed a few people up quite easily but no one felt the alcohol was over powering flavour, heaps of tropical fruit and juice, try Strata hops in next batch.

Description of original beer; Aromas of pineapple and lychee abound in this Juicy IPA. Vermont yeast, massive hopping rates and a warmer fermentation combine to deliver this lupulin monster. Live your hop dreams!

Author:

BeerWah Brewing

Boil Size: 33 Litres

Boil Time: 60

Boil Gravity: 1.045

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: 0.98 bar

Creation Date: 12/4/2019 10:28 AM

Notes: At Flameout add:
lactose and cocao powder
whirlpool
then rest fir 15 min - let trub settle

chill to 20 deg, transfer to fermenter and pitch yeast

ferment at 18 deg, raise temp by 1 degree each day until reaching 22 degrees

cold crash when gravity is stable

add 50 of brewed ground coffee to keg

Author:

Pennycook

Boil Size: 29.5 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/8/2017 1:07 AM

Notes:

Author:

FPMBomb

Boil Size: 3.3 Gallons

Boil Time: 45

Boil Gravity: 1.038

Efficiency: 69

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/15/2019 9:36 PM

Notes: Very much an American version of Kolsch, as I prefer to use US ingredients whenever possible. I've used Cluster alone in my Vienna Lager and and it was just sublime.

Author:

Alaric

Boil Size: 4.25 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 62

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: 4/15/2019 11:34 PM

Notes:

Author:

wtugman

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/8/2018 4:36 AM

Notes:

Author:

Aussiedamo

Boil Size: 26.5 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/25/2017 4:40 AM

Notes:

Author:

Si-Co Brewing

Boil Size: 28 Litres

Boil Time: 45

Boil Gravity: 1.05

Efficiency: 90

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/29/2017 11:11 AM

Notes:

Author:

Boil Size: 6.58 Gallons

Boil Time: 20

Boil Gravity: 1.04

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 58 ° F

Priming Method: Force Carbonate

Priming Amount: N/A

Creation Date: 7/14/2017 2:18 AM

Notes: Ferment at 58°F for 3 days then increase to 65°F.

Once FG is stable and the beer is free of off-flavors, cold crash the beer to 30-32°F/0˚C. 12-24 hours later, when the beer is below 50°F/10˚C, fine with gelatin (per 5 gallons heat 1 tsp of gelatin in 3/4 cup water to 150°F). 24-48 hours later, package the beer.

Author:

bira delisi

Boil Size: 33 Litres

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 58

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/29/2017 10:11 AM

Notes:

Author:

Boil Size: 14 Gallons

Boil Time: 75

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/25/2017 2:31 PM

Notes: Split wort between different 3 carboys. One pit he'd with yeastbay Vermont ale, one with yeastbay funktown, and one with saflagar 34/70. 5g yeast nutrient added at 10 minutes addition.