Homebrew Beer Recipes | Page 46 | Browse 325,000+ at Brewer's Friend

Author:

Alemate

Boil Size: 8 Gallons

Boil Time: 75

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/27/2015 1:11 PM

Notes:

Author:

blkiddbrewery

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 81

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: priming sugar

Priming Amount: N/A

Creation Date: 3/4/2015 8:53 PM

Notes: Line the 7.5 gallon kettle with the mesh bag, fill with 2.5 gallons of tap water and bring to 164°F. Remove from heat.

Mash-in by slowly adding all 5.8 pounds of grain into the water and inside the bag. Stir for 2 minutes to prevent balls of grain from clumping together, creating a consistent mash. The temperature should equalize to about 154°F.

Cover the mash, only uncovering to briefly stir every 20 minutes. Heat 3 more gallons of water to 185°F.

After 60 minutes, mash-out by carefully pouring the 185°F water into the mash, stirring to equalize temperature to about 170°F.

Slowly raise the grain bag out of the liquid, allowing the wort to drain from the grain. Hold the grain bag above the kettle for about 5 minutes as the wort drains. Top the wort off with water to 6 gallons

Bring wort to a vigorous boil. When the boil begins, add 0.5 ounce Northern Brewer hops in a mesh bag.

After total of 60 minutes of boil, remove from heat. Warning: After wort cools below 180°F everything that touches it should be sanitary, and exposure to open air should be limited as much as possible.

Cool wort by placing pot in ice bath or by using a wort chiller until it is below 70°F. Transfer to sanitized fermentor (either a carboy or a fermentation bucket).

Use a sanitized auto-siphon racking cane to remove enough wort to take a gravity reading with your hydrometer. Make a note of this number, since you will be using it to calculate the actual alcohol content when it's done fermenting. The reading should be around 1.032.

Carefully pour yeast into cooled wort (it should be below 70°F), and agitate vigorously. Cover fermentor with a sanitized stopper and airlock. Ferment in dark place, keeping ambient temperature consistent, preferably between 65 and 68°F.

Bottle after 1 to 2 weeks when fermentation is complete, using enough priming sugar for a medium level of carbonation. (0.9 oz of priming sugar per gallon)

Author:

Smedster

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 1.25

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: 6/26/2015 2:06 PM

Notes:

Author:

LenTex

Boil Size: 10 Gallons

Boil Time: 60

Boil Gravity: 1.082

Efficiency: 73

Mash Thickness: 1.25

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: 6/26/2013 7:10 PM

Notes:

Author:

Cockfighter

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 15.7

Efficiency: 82

Mash Thickness: 2.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/1/2016 8:52 AM

Notes: Mashed at 66c
Decoction to mash out at 78c

Author:

Railgun

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/12/2015 5:58 PM

Notes: Sanitize your gear, duh! Bring at least a half gallon of water to boil, remove from heat. Add DME's and stir to dissolve. Add honey and stir until combined. Some folks suggest boiling the scum out of the honey once combined, but I've had good luck otherwise. Cool the wort. While cooling, load your fermenter with a gallon of room temperature bottled spring or purified water. When cooled, add wort to fermenter, prep and pitch your yeast.

Secure an airlock and let ferment in cool dark place for 2 to 3 weeks. Next you have a choice; bottle unprimed for a still/ slightly carbonated braggot, or prime bottles with 1 tsp of honey or sugar per bottle to get a sparkling braggot. Once bottled, I suggest letting it age for a month. After aging, sparkling should be cold conditioned for 2 weeks minimum. Still braggot can be chilled or serve room temperature.

Enjoy!

Author:

Water'n'Wine Truro

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 3

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: 11/16/2020 4:47 PM

Notes:

Author:

Genus Brewing

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/14/2015 1:44 AM

Notes:

Author:

nkgarfield

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: corn sugar

Priming Amount: 6.1 oz

Creation Date: 1/22/2016 6:06 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/4/2017 4:54 PM

Notes:

Author:

nkgarfield

Boil Size: 6.3 Gallons

Boil Time: 30

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 1.66

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/25/2018 5:56 PM

Notes: Use rice hulls in the mash.

First place in first round, NHC 2019, Kansas City, Category 20: Saison

Author:

jammin

Boil Size: 15 Gallons

Boil Time: 90

Boil Gravity: 1.052

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: 3/30/2012 2:47 PM

Notes:

Author:

JDKell

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/3/2016 5:08 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: Forced

Priming Amount: N/A

Creation Date: 4/24/2015 1:12 PM

Notes:

Author:

mackeydj

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: Force Carb

Priming Amount: N/A

Creation Date: 2/20/2013 3:22 AM

Notes: Let ferment for a week or until the fermentation settles down. Transfer to another large fermentor on top of the raspberries (also the orange peel, lemon and lime). You will need head space because the sugars from the fruit will restart the fermentation. You can put the fruit into a muslin bag to help separate the beer later on.

After about two weeks on the fruit transfer to another fermentor. This fermentor should be smaller since there will not be another fermentation.

If there isn't enough lemon/lime taste add more before transferring to the final fermentor or bottling/kegging.

Author:

Meadhawg

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Maple Syrup

Priming Amount: .6 Cup / 6.1 oz

Creation Date: 10/31/2013 3:21 PM

Notes: Add Maple Syrup to boil at 30 min
2 Week Primary @ 66-68F
2 Week Secondary @ 68-70F
Scraped and sliced vanilla beans in secondary

OG 1.074
2nd. 1.030 - abv 5.78%
FG 1.013
ABV 8%

Author:

rood

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/17/2017 3:43 AM

Notes:

Author:

Jan Torstein

Boil Size: 30.5 Litres

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 3.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/18/2018 9:45 PM

Notes:

Author:

evg123

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 71.5

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: 9/26/2015 3:38 AM

Notes:

Author:

LarryBrewer

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: CO2

Priming Amount: 10 psi

Creation Date: 2/25/2013 3:08 AM

Notes: HUB = Hopworks Urban Brewery, in Portland, OR.

Had a pint of this with dinner tonight, always loved it, now will finally attempt to brew it!

Found the recipe by an alleged HUB brewer on HBT, who has only 1 post on HBT:
http://www.homebrewtalk.com/f12/possible-recipe-hopworks-ipa-clone-217769/

The website says it also has Ahtanum, not Amarillo:
http://hopworksbeer.com/organic-beer/hopworks-ipa

Added carapils, wheat, and melanoidin - these work out pretty well in IPAs for home brewers in terms of head retention and body.

Increased the dry hopping by 2x. Going with Amarillo and Ahtanum. The original is supposed to be 75 IBU and the magnum is adjusted to hit that.

Yeast is a guess, based on a rumor I heard from one of the employees at my LHBS. It actually correlates with Ninkasi's Total Domination - the flavor profile is similar and I've used 1968 in my Total Domination clone and it comes out good. Clean profile desired, so shooting for the lower end of the temp range.

This is just a starting point, could take a few batches to dial it in. I swear I could taste some Simcoe?

This also calls for 'organic' ingredients, which I probably won't be able to get in terms of hops, I will try for organic pilsner at my LHBS.