Homebrew Beer Recipes | Page 449 | Browse 315,000+ at Brewer's Friend

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:

bighitterstone

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.108

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/17/2014 12:09 AM

Notes: Steep malts and oats for 30 min @ 150 degrees in 2-3 gallons of water. Remove grains from wort and bring to boil.

Cool to around 75 degrees and place into fermenter.

Pitch yeast and allow to ferment for 7 days.

Add 6 pounds (96 oz) of raspberry puree Let ferment/flavor for an additional 7 days. Rack to another carboy to separate the berry solids.

Author:

BrewHogs Brewhouse

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

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: 5/7/2016 1:41 PM

Notes: 5 gallons 3944 Belgian Wit - 1000 ml starter
5 gallons 3522 Belgian Ardennes - 1000ml starter

Author:

BombasticBeers

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 12/29/2012 4:57 PM

Notes:

Author:

Bklyn

Boil Size: 5.7 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/1/2016 12:47 PM

Notes: Official NORTHERN BREWER Instructional Document
Built from the foundation of our legendary
Irish Red, Dundalk boasts a deep garnet
hue and more robust malt backbone than
the traditional Irish session ale. Subtle notes
of orange marmalade offered by UK Target
hops complement the earthy, woody-herbal
character of classic Fuggle. A complex
profile of toasted biscuit, crusty bread,
gentle roastiness and faintly sweet caramel
flavors melds perfectly into this smooth,
balanced sipper.
O.G. 1.062 READY: 6 WEEKS
Suggested fermentation schedule:
- 2 weeks primary; 2 weeks secondary;
2 weeks bottle conditioning
MASH INGREDIENTS
- 9.25 lbs. Warminster Floor Malted Maris Otter
- 0.5 lbs Simpsons Caramalt
- 0.25 lbs English Roasted Barley
BOIL ADDITIONS & TIMES
- 1 oz Target (60 min)
- 1 oz Fuggle (10 min)
- 1 lb Corn Sugar (0 min)
YEAST
- Safale S-04. Optimum temperature: 64°-75°F
- Wyeast 1968 London ESB Ale Yeast.
Optimum temperature: 64°-72°F
- White Labs WLP002 English Ale Yeast.
Optimum temperature: 65°-68°F.
MASH SCHEDULE: SINGLE INFUSION
Sacch’ Rest: 150° F for 60 minutes
Mashout: 170° F for 5 minutes
BOIL ADDITIONS & TIMES
1 oz Target (60 min)
1 oz Fuggle (10 min)
1 lb Corn Sugar (0 min)
YEAST
Safale S-04. Optimum temperature: 64°-75°F
Wyeast 1968 London ESB Ale Yeast.
Optimum temperature: 64°-72°F
White Labs WLP002 English Ale Yeast.
Optimum temperature: 65°-68°F.
DUNDALK IRISH HEAVY (All Grain)

Author:

wesiht

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/11/2016 4:33 AM

Notes: Dumped Onto yeast cake from former IPA/IPL batch.

Author:

Debonair Zombie Brewing

Boil Size: 6.66 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 78 ° F

Priming Method: forced carbonation

Priming Amount: 10 psi

Creation Date: 4/21/2016 8:53 PM

Notes: Yeast MFG 3-24-16...Starter 4.5oz DME/ 2 cups spring water. Made a lemon/vanilla bean extract on 4/23/16.BG 1.043 OG 1.052
FG 1.008 5.8% ABV . Only chilled to 88F and pitched yeast. Wrapped with a towel...Basement temp 70F. Fermentation stalled had to wrap with heater 85-90F. 5/21/16 racked to secondary....Kegged with lemon and vanilla bean extract 6/19/16...

Author:

davepick

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 80

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: DME

Priming Amount: 154g

Creation Date: 9/9/2017 7:39 AM

Notes:

Author:

nj viking

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

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: 9/2/2016 12:22 PM

Notes: split or slit 2 vanilla beans and add 5 min left in boil.

ferment for 21 days to let yeast clean up, then carb to 2 vol. add extract at kegging

Author:

Whistle Punk

Boil Size: 50 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 77

Mash Thickness: 1.15

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/30/2016 4:50 PM

Notes: Dry hop at tail end of active fermentation.

Author:

nRhinehart

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 60

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: 4/7/2015 7:31 PM

Notes: Mash at 154

Author:

midnightbrad

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 7/7/2013 10:29 PM

Notes: 1/4 tsp spoon gypsum salt in wort before FWH

Briess Rye was mashed at 150-160 for 30 mins

Author:

Per Abich

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

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: 3/3/2013 12:43 PM

Notes:

Author:

Mike DeStefano

Boil Size: 15.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/29/2015 7:31 PM

Notes:

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:

wolfguy423

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 75 ° F

Priming Method: dextrose

Priming Amount: 3/4 cup

Creation Date: 2/10/2014 1:14 AM

Notes: my take on the classic drop top amber ale.

I use the BIAB method, you can use the more tradition method for all grain if you want to. It shouldn't impact the end product.

for partial mash recipe use about 6 lbs DME light in place of 2-row

now what i do for my hop schedule is this;

1. you get your Main wort up to 180 Degrees F. for at least 20 minutes to kill any bacteria.

2. While your main wort is coming up to temp,
get those 2 extra gallons of wort from earlier and use that for your hops schedule. (Less Wort Volume = Shorter boil time.)

3. Make sure to cool the 2 gallons and pitch it first into the 6G carboy

4. Pitch yeast Directly into the 2 gallons Wort when its about 90 Degrees F. and aerate well (I use the Shake method).

5. then add the main wort volume to the now aerated 2 gallons of wort. (Make sure its Properly cooled to 90 Degrees F. as well!)

I've been doing it this way since i started brewing and you should come out with an almost perfectly filled 6 gallon carboy.

Also, I had to develop this method because my stove didn't have enough Btu's to heat 5 gallons of liquid to a boil.

Author:

sftsk

Boil Size: 24 Litres

Boil Time: 70

Boil Gravity: 1.03

Efficiency: 64

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 22 ° C

Priming Method: Glucose

Priming Amount: 5l Kegs with 12g/ keg

Creation Date: 4/20/2017 10:15 AM

Notes: Easy to drink Belgian Trappist ale with fruity and spicy notes.

Author:

EdK

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 12.3

Efficiency: 75

Mash Thickness: 1

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/31/2017 5:48 PM

Notes: FERMENT RELATIVELY COOL (60-62). THIS IMITATES A MEXICAN LAGER TYPE BEER WHICH WON'T HAPPEN AT WARMER TEMPS.

USE 3 PACKS OF 05 YEAST IF POSSIBLE FOR A FAST START.

CIRCULATE MASH AFTER 30 MINUTES OF STATIC REST.

DRAIN AND SPARGE VERY SLOWLY (SHOULD TAKE 1 HOUR) - THIS WILL GIVE BEST EFFICIENCY AND HIGHEST GRAVITY.

Author:

TenOaksBrewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/15/2018 3:35 PM

Notes: Batch 28 Substitutions

Giga Yeast 027 Belgium
Used .3 oz of Columbus and .4 oz of Tahoma = 7.2 AA

Used Campden tablet to dechlorinate

Had to repurchase BE-134 at 48 hours

Dry-hopped with 1 oz of lemon drop - day 7

Lemon zest of 2 large lemons - day 7