Homebrew Beer Recipes | Page 470 | Browse 310,000+ at Brewer's Friend

Author:

brewmaniac

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/4/2014 5:05 PM

Notes: I will bottle about one gallon of this from the primary the rest will go to secondary in carboy.
Primary fermentation is for 10 days.
Brown sugar syrup is added on day three of primary fermentation.
Honey syrup is added on day one of secondary fermentation.
Secondary fermentation is for 2 weeks.
Cold crash carboy for 3 days.
Add gelatin and cold crash for another 3 days.
Rack to keg.

Author:

Starter Hops

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/7/2017 7:00 PM

Notes: Brewed on site at Victory View Vineyard in Easton NY
http://www.victoryviewvineyard.com/
Saturday Sept 9 2017 during the Cheese Tour:
http://thecheesetour.com/

Author:

Pumpkin Hill

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.087

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/19/2016 6:39 PM

Notes:

Author:

Sensing Brewing

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 80

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 28 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/24/2018 8:42 AM

Notes:

Author:

Dark-Farmer

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 81

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: 10/18/2017 3:49 AM

Notes:

Author:

ChrispyBites

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

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: 5/5/2013 6:18 PM

Notes:

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/29/2015 2:19 PM

Notes:

Author:

jbedell2

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/8/2015 4:05 PM

Notes: Recipe Type: All Grain
Yeast: Pacman
Yeast Starter: Absolutely
Batch Size (Gallons): 5.00
Original Gravity: 1.077
Final Gravity: 1.013
IBU: 103+
Boiling Time (Minutes): 60
Color: 7
Primary Fermentation (# of Days & Temp): 14 days at 62
Additional Fermentation: Time in the keg
Secondary Fermentation (# of Days & Temp): 1 week at 65 (dryhopping)
Tasting Notes: Very much like Stone Ruination, and it turned out really good!

14 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 93.33 %
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 6.67 %

1.75 oz Magnum [14.00 %] (60 min) Hops 73.2 IBU
1.00 oz Centennial [9.60 %] (30 min) Hops 22.1 IBU
1.00 oz Centennial [9.60 %] (10 min) Hops 10.4 IBU
1.00 oz Centennial [9.60 %] (1 min) Hops 1.2 IBU
2.00 oz Centennial [9.60 %] (Dry Hop 7 days) Hops -

1 Pkgs Pacman Yeast (Wyeast) [Starter 50 ml] [Cultured] Yeast-Ale

You could use any well-attenuating clean ale yeast. WLP001, or Wyeast 1056 come to mind, or S05 for dry.

Mash at 152.
My beers seem to attenuate really well- so use a lower mash temp if you've have attenuation problems in the past. I got about 82% attenuation with the pacman yeast.

For extract, a full boil would be the same but use 8 pounds light or extra light DME.
For an extract batch with a 2.5 gallon boil, do this:
4 pounds DME
1 pound crystal 20
4 pounds DME (added at flame out)
Hopping the same.

Author:

Ekangersmuget

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 65

Mash Thickness: N/A

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: 10/4/2012 10:57 AM

Notes: gjærer på ca 20 .. skal tilsettes 3,66g brunt sukker for karbon.

Author:

rrenaud

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 68

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: 11/29/2015 7:18 PM

Notes: Split off 1 gallon of wort and pitched Jolly Pumpkin Calabaza Blanca and Prarie Gold dregs.

6.8 brix at bottling.

Author:

Wolf Pack Brewing

Boil Size: 30.5 Litres

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 80

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: 9/30/2019 11:35 PM

Notes: https://www.panheadcustomales.com/beers/rat-rod
Hops used in this beer as reported in this article - https://toastmag.co.nz/beer/panhead-speeds
amarillo, mosaic, ekuanot and simcoe hops

There’s a monster American hopping regime inside this unfiltered diamond, throwing the juicy orange and fruit salad characters forward without too much bitterness or malty sophistication.

https://www.whitelabs.com/yeast-bank/wlp066-london-fog-ale-yeast

Panhead Rat Rod Partial Extract Recipe
https://www.brewersfriend.com/homebrew/recipe/view/888006/panhead-rat-rod-hazy-ipa

Based on:
1 x WW APA LME can
3.4kgs of DME (6.5% ABV)
2 x White Labs London Fog Ale Yeast - https://www.whitelabs.com/yeast-bank/wlp066-london-fog-ale-yeast
4 Hops are in it according to this article - https://toastmag.co.nz/beer/panhead-speeds - amarillo, mosaic, ekuanot and simcoe hops

This is the tasting notes that Panhead refer to - https://www.panheadcustomales.com/beers/rat-rod
There’s a monster American hopping regime inside this unfiltered diamond, throwing the juicy orange and fruit salad characters forward without too much bitterness or malty sophistication.

I have had a crack at the water chemistry based on a Hazy IPA Target profile that I found.
1 gram Calcium Chloride

No Whirlfoc as you want it hazy
But adding in the normal yeast nutrient

It is not supposed to be very bitter, so no boiled hops as the bitterness will come from the APA can – 30 IBU
So steeping for 15 minutes at 75C for all hops.
Just need to play around with quantities of each.
I have just started the recipe on 15 grams of each hop type = 25.38 IBU

So total IBU = 55.38

Dry Hop after 5 days with 35 grams of each hop

Process would be:
Prepare your water volume (25L) as normal with Campden Tablet and bring to strike temperature
Add the Water treatment additions and yeast nutrient with the Flaked Oats and Mash for 30 minutes
Get Whirlpool going
Add LME can and top up with 1.5L of hot water to fully extract all the contents of the can.
Add DME
add hops and steep for 15 minutes
Chill to 20C
Transfer to Fermentor
Pitch yeast

Author:

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.09

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/14/2017 12:19 PM

Notes:

Author:

Lawd

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/23/2017 3:45 AM

Notes:

Author:

pintzka

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 64

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: 8/7/2016 12:52 PM

Notes:

Author:

Kaan

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/24/2016 6:39 PM

Notes:

Author:

SCRWBREW

Boil Size: 35 Litres

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 67

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/30/2015 1:30 AM

Notes:

150 simcoe
150 colombus
100 centennial

Author:

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 73

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/24/2015 3:55 PM

Notes:

Author:

jeremydgreat

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 65

Mash Thickness: N/A

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: 5/10/2014 10:39 PM

Notes: ---5-10-2014---
- Added small amount of Victory and upped the Oats from 1.2 to 1.6lbs. Want this to be super creamy and bready.

Author:

Tom McLean

Boil Size: 7.75 Gallons

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/4/2013 1:56 AM

Notes: THIS RECIPE IS BEING DEVELOPED

This is a 60 schilling Scottish Ale made using brewing methods and ingredients circa 1850 Scotland.
Primary fermentation in an open fermentor @55 F until the yeast drops
Secondary fermentation in a closed carboy @ 50 F until finished, no bubbles.
Lager for 1 to 2 months at 35 F in the same carboy.
Reduce temp 1 F/ am & pm
Long boil at a simmer adds colour and caramel flavor.
Amber Malt; Home roasted per "How to Brew" pg. 246, wet roasted for 1.5 hrs.

Author:

simpig

Boil Size: 90 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 60

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: 2/26/2013 5:09 PM

Notes: Something is not right with the IBUs, I've added the ingredients incorrectly - IBUs are about 10x expected. If I divide all the hop quantities by 10 then things look good...help would be appreciated.

***assuming hops are 80% water, quantities below should be reduced by 80%.

‘Wet Hopping’
Amsterdam brewer Iain Mcoustra (@_murdoch) and Toronto Brewing owner, Zach (@torontobrewing) accepted the challenge to make a wet hop beer with Zach’s fresh Nugget Hop harvest.

Amsterdam/Toronto Brewing ‘Wet Hop” Beer Recipe

Malts
Rahr 2-row – 18 kg
Weyermann Carafoam – 1 kg
Weyermann Cara Munich type three – 450 g
Weyermann Acidulated – 200 g
Hops
Simcoe @14%aa (leaf) – at boil addition – 140 g
Nugget Wet Hops – First Wort – 50 g
Nugget Wet Hops – 20 minutes – 900 g
Nugget Wet Hops – Whirlpool – 900 g
Nugget Wet Hops – Hop Blocker – 50 g
Added 55g of calcium chloride at mash in
Mashed into 53 L of water for a one hour rest at 66 C
Brought up to 76 C before vorlaufing
Ran off to 90 L and 13 P pre-boil.
Boiled vigorously for 60 minutes.
Cast out volume was 78 L at 14.8 P. Wet hops will absorb a significant volume of wort.