Homebrew Beer Recipes | Page 4764 | Browse 315,000+ at Brewer's Friend

Author:

Beerhauser

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.078

Efficiency: 70

Mash Thickness: 1.35

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/1/2019 6:07 PM

Notes:

Author:

jspirko

Boil Size: 6.98 Gallons

Boil Time: 90

Boil Gravity: 1.063

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 8.62 psi

Creation Date: 12/10/2022 10:20 PM

Notes:

Author:

Bomar

Boil Size: 18.01 Gallons

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 80

Mash Thickness: 2.25

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: 10/9/2022 5:23 PM

Notes: Ascetic grain bill.....very blond color which I like for these hop forward brews, Strong Noble back round just like V-2 but finishes with modern zany hops throughout the boil. Ends with a whirlpool of Amarillo as an earthy spicy counterpart to the large Hallertau bittering at the beginning....result? well-structured light bodied, strong, balanced Brett ale...."good to the last drop...if you are having more than one"!!!!

ps Citra at 15 minutes is a key component...Citra is a great combo hop....a little bit much at the end wasted in the beginning but perfect in the middle! I used to dislike this hop because as a aromatic it is too smarmy but as a co-joinder between noble and zany it is soooo effing good...my 2 cts......

Author:

FRLinux

Boil Size: 25 Litres

Boil Time: 45

Boil Gravity: 1.068

Efficiency: 74

Mash Thickness: 2.7

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: 12/6/2021 5:05 PM

Notes: Oskar clone PA: https://www.homebrewersassociation.org/homebrew-recipe/oskar-blue-dales-pale-ale-clone/

Author:

Vonnyp2

Boil Size: 6 Gallons

Boil Time: N/A

Boil Gravity: 1.082

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: 9/29/2021 9:18 PM

Notes: Used Mangrove Jacks Premium Cider kit

Author:

Snrubrewery

Boil Size: 38.13 Litres

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 75

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: 9/2/2021 7:33 PM

Notes: Do yude, so we need Vermont ale yeast for this one and then Pilgrim Alpha CO2 extract which takes the place of bittering hops (this adds a cleaner bitterness instead of it being too vegetal which it can be if you add lots of hops to the bittering. Sounds interesting so good to give it a go). Seems easy to get online if Brewpaks can't do it.

Citra BBC is an enhanced Citra and again seems easy to order online.

Everything else should be readily available via our usual routes.

WLP4000 Vermont Ale Yeast: 17-21, 77-83% Att.

Author:

sandych

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 55

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: 7/27/2021 3:16 AM

Notes:

Author:

Boil Size: 6.82 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: co2

Priming Amount: 14.44 psi

Creation Date: 2/3/2021 9:01 PM

Notes: Ferment at 66'F and raise to 70'F for diacetyl rest towards the end of fermentation.

Author:

Boil Size: 65 Litres

Boil Time: 75

Boil Gravity: 1.071

Efficiency: 67

Mash Thickness: 2.8

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: 5/31/2020 6:59 PM

Notes:

Author:

alonso888

Boil Size: 26.5 Litres

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/11/2019 6:20 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

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: 3/4/2015 6:31 AM

Notes:

Author:

typta

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.061

Efficiency: 77

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/21/2018 1:03 AM

Notes:

Author:

Boil Size: 6.74 Gallons

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 65

Mash Thickness: 1.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/10/2018 7:16 PM

Notes: Add sugar halfway through the boil and stir well to avoid clumps.

WLP090 mfg 6/22/18, lot #1058490 for both packs.

Make starter 2L to grow 100b-125b extra cells to save.

7.2 oz, 205.4 g DME in 2L for 1.036 starter.

There are 1.2-3 billion cells per ml in thick slurry of WLP090 according to this: http://www.woodlandbrew.com/2013/02/san-diego-super-yeast-wlp090.html

So 33-83 ml of thick slurry from the starter should have ~100b cells.

Day -2 : 2x WLP090 with 2 liter starter
Day -1 : Cold crash starter
Day 0-4 : Primary, decant 100ml thick slurry to bank
Day 4-7 : Dry hop #1 in primary
Day 7-14 : Rack to brite with day hop #2 and gelatin
Day 14 : Rack to serving keg

Hop Fu:
https://www.homebrewersassociation.org/attachments/presentations/pdf/2015/2015%20AHA%20Mastering%20the%20Art%20of%20Hop-Fu.pdf
Day 1: Cool wort to ideal pitching temp of 67F, Aerate wort with pure O2 through diffusion stone, Pitch yeast starter or freshly harvested slurry, and attach blow off tubing
Day 2-7: Maintain 67F fermentation temperature via external temp controller
Day 8: Remove blow off, seal fermenter (keg or conical only!!)
Day 10: Reduce to 60F for diacetyl rest
Day 11: Dump trub, harvest yeast slurry, add dry hops, return to 67F
Day 14-16: Begin crash cycle, cooling 10F every 12 hours until 37F
Day 17: Rack...

OBJECTIVE: Rack fresh IPA with as little oxygen pickup as possible.
What I do:
Spray any valves or connectors with StarSan prior to use
Apply pressure to Fermentation Vessel and dump 1-2 pints off racking valve
Purge cleaned and sanitized brite tank with CO2 several times to evacuate any oxygen
Exhaust CO2 from Brite Tank through racking hose prior to connecting to Fermentation Vessel
Add Gelatin to Brite Tank, purge headspace with CO2, seal @ 45PSI
OBJECTIVE: Incorporate fining agents such as gelatin to brighten up beer and accelerate dry hop maturation process.
What I do:
1) Start with a full, chilled Brite Tank keg.
2) Boil 4 oz of water for a minute or two to sanitize.
3) Let cool to 180-190. This helps dissolve the gelatin well without denaturing it.
4) Add packet of gelatin and swirl around for a minute to bloom.
5) Add this solution to Brite Tank keg.
6) Purge head space and gently swirl entire keg to mix well.
7) Maintain cold temperature for at least 24 hours.

Brulosophy WLP090:
http://brulosophy.com/2014/10/06/is-san-diego-really-all-that-super-a-yeast-comparison/
Over the couple years I’ve been using WLP090, I’ve discovered a couple tricks that may help explain why it’s always worked so well for me. Make sure you make a proper sized starter, pitch cool at 65˚F then set your regulator to 66˚F, let it rock for 3 days, then raise the temp to 70˚F for a couple days to encourage complete attenuation and reabsorption of fermentation byproducts. At this point, I usually crash the beer to 32˚F for a couple days then keg per my typical method, pouring the first pint a couple days later.

Bertus WLP090:
http://www.bertusbrewery.com/2015/10/pliny-elder-40.html
Chill to 64, set ferm to 63 and ramped to 68.
After 4 days I added the first dry hop addition directly to the primary. I sat on those hops for 3 days before racking to a clean, sanitized, keg to stand in as a secondary. The second dry hops were added, and the keg was kept at 20C for another 7 days before crashing the (secondary) keg, and racking to a clean serving keg. After a week of carbing this up, we were in business.

Author:

Stellenbosch

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/19/2018 10:27 PM

Notes: 30 mL Lactic acid added to the fermentation. in fortnight went down to 1.020, racked off and then Witty Pretty yeast added plus 50 g Pacifica and 50 g Mosaic for dry hopping. 1 day, cold crash, racked off again.
0.4 kg of leftover caramalt found in the freezer, extracted, concentrated and added to feed brett. Brett culture and oak cubes added.

Author:

maxwestman

Boil Size: 8.6 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

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: 4/10/2018 9:13 AM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.083

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: 10/11/2017 4:05 PM

Notes:

Author:

gmull70

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 80

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: 7/28/2017 2:01 PM

Notes: when looking at other ingredients the last citra IBU injector is to be whirlpooled at 140f for 30 min

Author:

Moose_Lang

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.065

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/23/2015 6:37 PM

Notes:

Author:

FireSage

Boil Size: 17 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 70

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: 5/14/2015 3:10 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 60

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/22/2015 4:41 PM

Notes: