Homebrew Beer Recipes | Page 447 | Browse 320,000+ at Brewer's Friend

Author:

catamount6275

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 71

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 4/18/2021 12:09 AM

Notes:

Author:

akgal12

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 60

Mash Thickness: 1.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1

Primary Temp: 70 ° F

Priming Method: Corn sugar

Priming Amount: 4

Creation Date: 11/23/2017 2:56 PM

Notes: Ferment down to 1.018-1.016 with Abbey Ale then transfer to secondary onto currants and add Brettanomyces B. After 7-8 weeks, add the Roselare (WY3763) into secondary. Sour 4-12 months or to taste, once desired sourness has been achieved add the Consecration oak chunks. Continue secondary until desired oakness has been achieved. Only bottle if final gravity is under 1.008 with Rockpile wine yeast (RP15) and 4 oz priming sugar.

Author:

BoomerBrian

Boil Size: 4.2 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/24/2017 12:23 AM

Notes:

Author:

Tycho52

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/11/2013 6:19 AM

Notes: Created by DangerBrew from HBT (modified)

Per creator of recipe:
Boil Time: 60 +/- Minutes at 150
7 days at 62 primary
14 days at 66 bottled, at least
6.2% ABV (remains to be seen, brown sugar addition will spike this recipe)

Author:

Maltose Falcons

Boil Size: 14.92 Gallons

Boil Time: 90

Boil Gravity: 1.057

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: 9/4/2021 7:08 AM

Notes: Mashing Instructions:
128 F 10 minutes Strike 9 Gallons
131 F 15 minutes Direct
145 F 30 minutes Strike
154 F 30 minutes Strike

Special Instructions / Notes:
Mash schedule based upon some typical belgian regimes.
Vanilla bean and cinnamon stick were added at knockout.
Beer will be fermented warm (aka upper 70s).
12 Gallons was split into 2 6 gallon batches (half fermented by Drew, half by Jim K.). The last .5 gallons was placed into a gallon growler and pitched with the Wit yeast and will be cared for by Cullen.

Author:

bmailhe

Boil Size: 32.69 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 13 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/12/2018 6:12 PM

Notes: This recipe is Vienna Lager style but boosted a little bit in IBU to counter balance the malty side.

Adapt the mash volume with the dead volume of your tun.
I use a Klarstein 50L brewing machine which has 6.5L of dead volume under the tun basket => take it in account for the mash thickness :
Strike water volume at mash thickness of 3 L/kg * 5.15kg + 7L = 22.5L (new mash thickness = 3.7L/kg)

Sparge water = 9.2L
Total water = 31.7L
Lost water (mash)= 3.6L
Lost by evaporation = 4L
Lost in the kettle = 2L
To go in the fermentor = 22.1L

Fermentation at 13°C during 2weeks min.

Author:

Mossy

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 1.5

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: 2/4/2017 8:59 PM

Notes: The flaked corn in this recipe is actually popcorn. 3oz organic yellow corn kernels, popped in a pot (no oil used, obviously) ... weight was 2.5oz after popping (assuming .5oz water lost to evaporation during popping)

Turbinado added to kettle at beginning of boil.

Heat strike water to 170F to achieve 156F mash temp

Issues/Concerns: Volume of wort less than expected, inconsistent hop additions (some with bag, some without ... FWH - 15 min additions in bags and removed at flameout ... 5 min addition loose so left in at flameout, whirlpool hops added loose), no whirlpool because of chiller in pot and new bazooka filter, hydrometer readings were very low ... after testing with plain 60F water it appears that hydrometer is broken

After 6 days in primary, SG @ 1.020 (temp adjusted 75f (new hydrometer
!)). Taste is intense fruit/spice. Resiny. Pineapple, swimming across palate. FWH addition noted.

Author:

gorefisted@gmail.com

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 65

Mash Thickness: 1.5

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: 5/27/2016 11:32 PM

Notes: Our first attempt at a low-ABV hoppy American ale, otherwise known as a "session IPA" if you're so inclined. We don't really know if we are. I dunno, something about calling everything an IPA is against some kind of personal moral code. Seriously, this thing is under 50 IBUs and mostly going for an intense aroma without the ABV or bitterness of a typical American IPA. We've all seen recipes for this kind of thing before, and pretty much everyone (and probably their mothers at this point) makes one. Bandwagon riders that we are, we've decided to hop on... about three years too late. So, to make up for that, we're going to use Azacca. Heavily.

Azacca is a new-ish dwarf hop, bred from a Japanese mother (Toyomidori) and American dwarf hop father (ADHA 94/95). It's known for its "new wave" profile that includes intense tropical notes (mango/papaya/pineapple) alongside firm citrus and pine. So, basically, it should be the best of all worlds. In one beer. That clocks in at under 5%. So you can have more of them. Whoever originally came up with this idea is a genius. Also, damn them.

Featuring over a quarter-pound of Azacca from start-to-finish, this beer is bound to explode with tropical fruit, pulpy citrus and light notes of spice and pine.

The recipe is pretty simple. I based a lot of what was chosen for the grain bill and hop additions on the brilliant Mike Tonsmiere's (aka The Mad Fermentationist) recipe for his session IPA, with some tweaks. In his follow-up tasting, Mike said that he wished he'd added some oats for body. Since Pat and I love oats and feel that they are one of the most crucial additions to a modern day hoppy American ale, it's a no-brainer that we added a pound to the grist. The rest is split between regular 2-Row and Vienna (split base malts, for the win?). No caramel malts are needed here; we're focused on hops, not sweetness... and besides, the color is slightly improved by the strong presence of Vienna anyway. For hops, it seems we'll try hop-bursting this time around. Instead of doing traditional hop additions, the entire payload of hops (minus the dry-hop, of course) is added close to the end of the boil. From 20 minutes to the flameout, we'll be adding varying amounts of Azacca every 5 minutes to reach target IBUs and, hopefully, an incredible aroma profile, only boosted by a secondary addition of ~2 ounces after racking.

5/28/16: Just finished boil. 1.048 OG, so slightly higher than target. We're watering it down a tiny bit because we want this to be as close to 4.5% as possible.

6/4/16: Actually updating on 6/7 but we moved this to secondary and got it off the cake on 6/4, adding 2 oz of Azacca as dry-hop. Sample we took to check fermentation was almost exactly 1 point off target FG, so we took it.

6/18/16: Just opened a few bottles to sample. Pretty consistent flavor. Posted a description to FB:

"Azacca Single Hop Session IPA is a go! 4.4%, 44 IBU. Pungent citrus, pine and guava in the nose with a light-bodied malt backbone and firm, balanced bitterness. Palate has orange, white grapefruit, lemon zest and mango with a subtle pine note. Happy with how this one came out and will likely build off of the recipe in the future."

I think the base recipe for this is pretty good and supports a single hop schedule very well. Hop-bursting idea delivered very well. I still think there's something a LITTLE bit off with our dry-hop technique, and it's annoying me... but other than that this is very good stuff.

Author:

Butter14

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 63

Mash Thickness: 1.2

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: 4/14/2016 4:25 PM

Notes:

Author:

lyna

Boil Size: 9 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/22/2015 6:09 PM

Notes: Add crushed dark grains at Vorlauf

Author:

banjo boys brew

Boil Size: 30 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 77.81

Mash Thickness: 1.3

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: 5/31/2016 4:02 PM

Notes: Whirl floc 10 Min
Servomyces 10 Min
Pineapple Extract @ Whirlpool

Author:

w@lter

Boil Size: 14 Litres

Boil Time: 65

Boil Gravity: 1.051

Efficiency: 78

Mash Thickness: 4.15

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: Beet sugar

Priming Amount: 80g

Creation Date: 6/4/2016 10:37 AM

Notes:

Author:

Maike9

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/12/2017 3:38 AM

Notes:

Author:

JonyMac

Boil Size: 14 Gallons

Boil Time: 75

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: 1.25

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: 9/22/2015 12:49 AM

Notes: - Do iodine test pre-boil to ensure conversion was successful

- Days 1-7 Primary
- Days 8-14 Secondary
- Days 15-21 add dry hops to secondary
- Day 22 Add 1 TSP of plain gelatin to secondary and cold crash 48 hours
- Day 24 Rack to bright keg or bottle

Author:

friskt

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 69 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 4/24/2018 6:28 PM

Notes:

Author:

Rik

Boil Size: 600 Litres

Boil Time: 75

Boil Gravity: 1.07

Efficiency: 80

Mash Thickness: 2.5

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: 4/27/2016 9:49 AM

Notes:

Author:

comebackoneyear

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 2.9

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: 5/26/2015 8:56 AM

Notes: This is the version exported to the U.S. Have a Smithwick's!

Author:

thegrantickle

Boil Size: 26.9 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 74

Mash Thickness: 3.1

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: 1/10/2021 6:30 PM

Notes: Ferment at 15C.
Raise to 20C for 3 day diacetyl rest.
Condition at 15C.

Author:

Da-Beers

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.127

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/26/2014 9:44 PM

Notes: *Start Yeast (slap pack)
*Grind steeping grains
*Bring 2 gal water to 155 F,
*Partial mash @ 150 F for 30 min
*Sparge grain bag into fermenter with 1 gal 170 F water
*Bring to boil
*Add extract and sugar, bring to boil
*Add boiling hops, boil 60 minutes
*Add / splash 2 gal cold water into fermenter
*Cool wort to 95 F
*Add wort to fermenter
*Measure OG
*Pitch yeast between 65-80 F
*Ferment in primary for 1 week
*Rack to secondary and ferment for 1 week
*Measure FG
*Bottle with 3/4 cups corn sugar and 2 cups water boiled for 10 minutes, cool and add to wort
*Bottle condition 3 weeks