Homebrew Beer Recipes | Page 505 | Browse 315,000+ at Brewer's Friend

Author:

dkiernoziak

Boil Size: 12.3 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 50 ° F

Priming Method: dextrose

Priming Amount: 8.1 oz

Creation Date: 9/9/2019 2:31 PM

Notes:

Author:

PhilO

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: dextrose

Priming Amount: 5.5 oz

Creation Date: 6/19/2019 7:47 PM

Notes: Heat 4 gal mash water to just 165. Steep grains 60 min. 150 to 155 target. Sparge with 4 to 5 gal 175 deg. water. Sparge until 7 gallon level reached.

Bring to boil. Follow hops schedule. Check level at end of boil. Bring to 5.5 gal. Chill to 75 and pitch yeast.

Ferment 1 week primary. Transfer to 2nd, add cherry concentrate target 32 oz., maybe less/more will need to taste for final amount). Finish fermentation 2 weeks.

Bottle and prime. Condition 3 weeks

Author:

Happenstance Brewing Company

Boil Size: 7.75 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 70 ° F

Priming Method: Turbinado

Priming Amount: 3 oz, 21 days

Creation Date: 11/14/2012 2:29 PM

Notes: An attempt at a Smoked IPA. . .but this is a double IPA. wut

Mash at 150F. Kill the flame after the 90 min boil and Add the O min hops and let sit for 60 minutes. Pitch and ferment at 70F and let sit in primary for 21 days. Cold crash to 35F for 2 days rack to secondary and then raise back to ferm. temperature for dry hop. Bottle at 70F for 3-4 weeks before enjoying.

Author:

bhive01

Boil Size: 7 Gallons

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: N/A

Priming Method: co2

Priming Amount: 51.65 psi

Creation Date: 1/1/2021 2:33 AM

Notes: Copied from: https://www.brewersfriend.com/homebrew/recipe/view/1074599/liquid-banana-bread
and adapted.

Original Recipes notes
-----------------------------------------------------------
Brewed on 11/7/2020 using BIAB method

I thought i had 5lbs of malted wheat, but only had 2.162 lbs. I had to used 2.72 lbs of raw red wheat that came from Kalyn Diederich's wheat research plots.

8 gallons of strike water at 150 degrees F led to mash temp of 145 degrees F for 30 minutes. Temp dropped to 136 after 30 minutes. I then raised temp to 164 degrees F and placed grains back in kettle. Temp settled at 156 degrees F for 30 minutes. I then lifted the grains up to drain for the second time while i heated the wort up to 180 degrees F to reach a mash out temp of 172 degrees F for 30 Minutes. After mash out, starting vol = 7.0 gallons.
SG = 9.7 Brix = 1.0388 g/L

Final vol = 6.0 gallons with OG = 11.2 Brix = 1.045 g/L
hydrometer reading = 1.045 g/l
FG = 1.007 g/L after temp and water correction.
ABV = 5.0%

Direct pitched Fermentis SafBrew WB-06 into 5 gallons of wort @ 70 degrees F.

Kegged Saturday December 12th, 2020.

Author:

RxBeers

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 63.5

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 64 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 2/1/2020 7:18 PM

Notes: Total Water:
Mash Temp: 150
Mash Out: 168 (strike water 168F)

Boil time: 60
Post-Boil Amount: 12 gal (split 6 gallon batches)

Whirlpool:
180 @ 15 min
160 @ 15 min
140 @ 15 min

Yeast Pitch Temp: 65F
Imperial - A38 Juice vs A04 Barbarian (conan)

Fermentation Schedule:
Day 00 Feb 1 @ 11pm @ 65F
Day 01 @ 66F
Day 02 @ 68F
Day 03 Feb 4 @ 4pm @ 69F - Dry Hop #1
Day 04 @ 71F- Spund at 1.025 @ 5 psi
Day 05 @ 72F
Day 06 @ 72F
Day 07 @ 60F
Day 08 @ 50F
Day 09 @ 40F
Day 10 @ 57F - Dry Hop #2
Day 11 @ 57F
Day 12 @ 55F
Day 13 @ 40F
Day 14 @ 34F
Day 15 @ 34F
Day 16 @ 34F

OG: 1.076 (18.5 Brix)
FG:

Author:

drjalgajer

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/15/2019 3:02 PM

Notes:

Author:

Rodolpho de Paula

Boil Size: 19 Litres

Boil Time: 60

Boil Gravity: 1.023

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/24/2017 6:13 PM

Notes:

Author:

Brewmasterbigz

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

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: 2/25/2017 3:39 PM

Notes: add 3# frozen peaches @ secondary.
Cold crash @ 33c for 7 days

Author:

Shølbryggeriet

Boil Size: 53.7 Litres

Boil Time: 70

Boil Gravity: 1.053

Efficiency: 65

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 1.48 bar

Creation Date: 8/30/2015 3:35 PM

Notes: 3l starter

Cool wort slowly to 79C while whirlpooling for 10 min, then cool quickly to 20C.

Author:

Ataraxia_Brewing

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 65

Mash Thickness: 1.5

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: 8/12/2015 3:58 PM

Notes:

Author:

mschneidt

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: Bottle Conditioned

Priming Amount: 3 oz.

Creation Date: 7/17/2015 11:49 AM

Notes:

Author:

jakesnake2384

Boil Size: 4 Gallons

Boil Time: 90

Boil Gravity: 1.088

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/10/2015 3:53 AM

Notes:

Author:

Bklyn

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.051

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: 4/1/2016 1:57 AM

Notes: Lawson’s Double Sunshine IPA Recipe

Published: 2016-03-29

Sean Lawson, owner of Lawson’s Finest Liquids, a small-batch brewery based in Warren, Vermont, shared this recipe for their Double Sunshine IPA, which is packed with juicy tropical fruit flavors and bright herbal aromas thanks to the abundance of U.S. grown hops.

ALL-GRAIN

Batch size: 5 gallons (19 liters)
OG: 1.074
FG: 1.013
IBUs: 100+
ABV: 8%

MALT/GRAIN BILL
8.5 lb (3.85 kg) 2-row pale ale malt
12 oz (340 g) Carapilsen malt
2.5 lb (1.1 kg) Vienna-style malt
1 lb (454 g) flaked oats
6 oz (170 g) Caramunich-type malt

HOPS & ADDITIONS SCHEDULE
0.75 oz (21 g) Columbus [14% AAU] at 60 minutes
1 oz (28 g) Citra [12.5% AAU] at 20 minutes
1 lb (454 g) corn sugar at 10 minutes
3 oz (85 g) Citra [12.5% AAU] at 5 minutes
3 oz (85 g) Citra [12.5% AAU] at knockout
3 oz (85 g) Citra [12.5% AAU] at dry hop

YEAST
Fermentis Safale US-05, Lallemand BRY-097, Wyeast 1056 (American Ale), or White Labs WLP001 (California Ale)

DIRECTIONS
Single infusion mash: Achieve a target mash of 152°F (67°C). Hold for 45 minutes, then raise to mash-out temperature and begin lauter phase.

Collect enough wort to boil 6.5 gallons (24.6 liters) and boil for 60 minutes, following the hops and additions schedule. After the boil is complete, begin a whirlpool in the kettle and let the knockout hops rest in the hot wort for at least 30 minutes before chilling.

Chill the wort rapidly to 68°F (20°C). Ferment at 68°F (20°C) for one week. Cool to 55°F (13°C) to settle the yeast. Dump the yeast from the bottom of the fermentor or rack to a clean, sanitized vessel. Add the dry hops and let the beer sit for an additional four to seven days at 55–57°F (13°C).

EXTRACT VERSION
Replace the 2-row and Carapilsen malts with 6 pounds (2.7 kg) of light liquid malt extract. Mix the crushed Vienna-style malt, flaked oats, and Caramunich-type malt into 2 gallons (7.6 liters) of water to achieve a temperature of 152°F (67°C). Hold at this temperature for 45 minutes.

Rinse the grains with 2.5 quarts (2.6 liters) of hot water, add the liquid extract, and bring to boil. Top off the kettle to 6.5 gallons (24.6 liters). Boil for 60 minutes, following the hops schedule and adding 1.5 lb (680 g) of corn sugar with 10 minutes left in the boil. Continue as directed above.

Whether you like to brew over-the-top hops bombs or prefer the subtle pleasures of a British pub ale, discover how to build your own beer recipes from the ground up with CB&B’s online course, Intro to Recipe Development. Sign up today.

AUTHOR: SEAN LAWSON

Author:

Gary F

Boil Size: 7.5 Gallons

Boil Time: 120

Boil Gravity: 1.072

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/20/2017 2:10 PM

Notes: Coffee Pumpkin Spice Stout

2 cans of pumpkin in the mash! Yes, the mash was slow.

1 lb lactose in mash/boil, while .5 added in secondary for tweaking flavor/sweetness balance.

The BU:GU ratio is purposely very low because the coffee will add bitterness to balance the BU:GU. Brewer's Friend does not have a way to account for the bitterness of coffee.

Goals:
- Spice aroma
- Michelle will make a spice tea

- cinnamon stick
- vanilla
- cardamom and nutmeg and pumpkin pie spice
- cloves
- soak spices in bourbon

- Coffee flavor
- Add Cold brew in secondary
- Possibly Espresso

- Some roastiness
- Pumpkin essence
- Pumpkin in mash (pumpkin pie filling)
- Very little hoppiness (under 20 ibu)
- Sweeter/maltier
- Dual decoction?

7-9+ ABV

Author:

Wanartaka

Boil Size: 49 Litres

Boil Time: 90

Boil Gravity: 13.2

Efficiency: 70

Mash Thickness: 2.8

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/8/2015 7:43 PM

Notes: brewed 15'th of february,
fermentation 15'th-21'st of february
secondary fermentation 21'st of february-04'th of march
bottled 04'th of march

Author:

McKnuckle

Boil Size: 7.05 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/18/2014 6:43 PM

Notes: 1 yeast vial in a 2L starter, 2 steps

Author:

PMiller

Boil Size: 19 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 77

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: BelgianCandySyrup

Priming Amount: 156.3 g

Creation Date: 5/1/2020 1:22 PM

Notes: D0: Super smooth Brew Day. Extended mash to 90 minutes
OG: 1.064
D1: Fermentation super strong
D2: Fermentation slowing
D4: Fermentation almost done - starting to clear.
W3: Bottled 15 liters
FG: 1.015

1st Taste 5-28 (2 weeks in bottle)
Color on target
Clarity - slightly hazy
Aroma - very balanced between malty and hoppy
Head - very big white fluffy head....actually a little too much
Taste - very balanced....too balanced maybe. but super drinkable.

Next time:
add some orange peel & coriander
increase candi sugar
increase BU/GU ratio
add aroma hops at 5 min or later
decrease wheat
Mash Step 1: increase from 65 to 66 C
Yeast: swap WLP500 for higher flocculation yeast

Author:

RapTom

Boil Size: 32 Litres

Boil Time: 80

Boil Gravity: 18.1

Efficiency: 78

Mash Thickness: 2.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/9/2016 5:44 PM

Notes:

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.25

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: 3/19/2015 9:29 PM

Notes:

Author:

Jimbo64

Boil Size: 6 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: 5/18/2012 6:55 PM

Notes: UPDATE 6/18/12 - HOLY SHIT is this one good! Hoppy, malty, awesome!

This is an IBU kicked version of the first of this namesake. Lower SRM, less crystal to dry it up a little and higher IBU. :)

Still a 60 min boil, but no hop addition till 30 min. Takes a little more hops to get the IBU youre after but preserves more hop flavor. Been experimenting last few batches like this. I like the result.

http://jimsbrews.blogspot.com/

Cheers,

Jim