Homebrew Beer Recipes | Page 5819 | Browse 320,000+ at Brewer's Friend

Author:

DustyBrew2006

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 2/23/2021 7:46 PM

Notes: Mash at
Brew date
OG

Author:

Boil Size: 1200 Litres

Boil Time: 60

Boil Gravity: 14

Efficiency: 75

Mash Thickness: 2.25

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/9/2024 6:15 PM

Notes:

Author:

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 68

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/8/2023 4:50 AM

Notes:

Author:

Boil Size: 110 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 1

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: 6/2/2023 3:26 PM

Notes:

Author:

Fleeulrich

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 78

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/27/2023 3:07 AM

Notes: Two packs of yeast were used without a starter

1/26/23 -
12.75 pre boil volume
10.5 fermenter volume

OG - 1.082

Author:

Angel's share Brewing Co.

Boil Size: 59.57 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 66

Mash Thickness: 3.5

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: 1/18/2023 7:24 AM

Notes:

Author:

Steasa

Boil Size: 27.52 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 71

Mash Thickness: 2.5

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: 3/16/2022 11:35 AM

Notes: BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Metry Station IPA
Brewer: Scott
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 7.81 gal
Post Boil Volume: 6.51 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.062 SG
Estimated Color: 4.2 SRM
Estimated IBU: 81.1 IBUs
Brewhouse Efficiency: 76.00 %
Est Mash Efficiency: 79.2 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU Volume
8 lbs Pale Malt (2 Row) US (1.8 SRM) Grain 1 60.4 % 0.63 gal
4 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2 30.2 % 0.31 gal
12.0 oz Flaked Quinoa (1.6 SRM) Grain 3 5.7 % 0.06 gal
8.0 oz Cara-Pils/Dextrine (1.3 SRM) Grain 4 3.8 % 0.04 gal
0.53 oz Columbus (Tomahawk) [14.00 %] - Boil 60.0 min Hop 5 22.6 IBUs -
10.40 g Gypsum (Calcium Sulfate) (Boil) Water Agent 6 - -
6.30 g Epsom Salt (MgSO4) (Boil) Water Agent 7 - -
3.40 g Calcium Chloride (Boil) Water Agent 8 - -
0.53 oz Simcoe [13.00 %] - Boil 10.0 min Hop 9 7.6 IBUs -
1.98 oz Centennial [10.00 %] - Steep/Whirlpool 30.0 min Hop 10 23.1 IBUs -
1.98 oz Citra [12.00 %] - Steep/Whirlpool 30.0 min Hop 11 27.8 IBUs -
1.0 pkg English Ale (White Labs #WLP002) [35.49 ml] Yeast 12 - -
1.98 oz Simcoe [13.00 %] - Dry Hop 6.0 Days Hop 13 0.0 IBUs -
1.00 oz Citra [12.00 %] - Dry Hop 6.0 Days Hop 14 0.0 IBUs -
1.98 oz Simcoe [13.00 %] - Dry Hop 0.0 Days Hop 15 0.0 IBUs -

Mash Schedule: BIAB, Full Body
Total Grain Weight: 13 lbs 4.0 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 36.12 qt of water at 155.6 F 148.0 F 60 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

Sparge: If steeping, remove grains, and prepare to boil wort
Notes:
------
Mash: 64C for 60 mins
Hopstand:
30 minute hopstands after the boil. I cut the heat after the boil and immediately put in the big addition for the hop stand and stir a little and let it sit for 30 minutes.

Dry Hopping:
First dose of 56 grams Simcoe and 28 grams Citra in bucket loose at 68F for 6 days then cold crashed to 0C.

Kegged with 56g Simcoe and 15g Citra in weighted bag. Double flushed keg and bag of hops with C02 and left at room temperature for 2 days then into keezer.

Cold dry hopping alternative
I’d likely “soft crash” the beer to ~58F (14C) for a day or two then dry-hop (preferably in a keg flushed with C02 and under pressure). Shaking the keg a couple of times a day and then transfer off the hops after day three. I’d consider around .2 gram of metabisulfite (per 5-gallons or 19L) while dry-hopping to help scavenge oxygen. I prefer quicker contact on hops at cooler temperatures now with ample agitation to encourage extraction.

Fermentation:
Temperature: 16C for 24 hours then 19C for 3 days then 20C
for 7 days.

Used Voyager Compass Atlas Malt
Weyermann Carapils

Brewed 27/3/2022
Mash ph:5.51
Ph Sparge water 5.95
Collected 26L @1.054
Final gravity: 1.058

Author:

Gregory L

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 77

Mash Thickness: 3.29

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/27/2021 9:17 AM

Notes: Simple Mash:
1) Fill false bottom at 65C
2) Add 8.5L of TBD C water to crushed grain: 65C for 90 mins
5) Lauter and sparge to collect 21L

Ferment and package:
a) Rehydrate yeast
b) Pitch to 21C wort
c) Once visible signs of fermentation are evident, ferment at 12.5C for 1 week or until fermentation shows signs of calm and stopping
d) Rack, dry hop, and lager at 1.5C to 7C for 3-6 weeks
e) Keg and carbonate

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
In this video, I brewed a beer that is very similar to a West Coast IPA, but is still totally different: An IPL, or India Pale Lager, with Centennial and Idaho 7. Where an IPA is fermented with ale yeast, an IPL is fermented with lager yeast, creating a crisper, cleaner and brighter background for the hops and malt to shine against. You can do this with a classic lager fermentation, but I chose to warm ferment Saflager W-34/70, which is still a lager and still creates a clean beer, but doesn't produce off flavors even at ale temperatures. I also did this under pressure for good measure, and I show you a good technique for dry hopping your beer under pressure. This is a surprisingly easy beer to make, even without the equipment, and makes for an impressive homebrew. It was bursting with flavors of grapefruit, dankness and resin with a clean, crackery, cerealy malt background. To top it all off, its WAY more crisp than an IPA.
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Recipe for 5.5 gallons, your efficiency may vary:

"Wicked Crispy"

6.3% ABV 68 IBU

11 lb Pale 2 Row (77.2%)
1.75 lb Vienna Malt (12.3%)
1 lb CaraVienne (7.0%)
0.5 lb Flaked Wheat (3.5%)

Mash at 150 F (65 C) for 90 min

Water (ppm): Ca: 58, Mg: 24, Na: 69, SO4: 201 Cl: 107, HCO3: 36

60 minute boil
60 min - 0.5 oz (14g) Magnum(11.2% AA)
10 min - 1 oz Centennial (10% AA)
Whirlpool 180 F (82 C) for 20 min with:
-2 oz (56g) Centennial
-2 oz Idaho 7 (12.9% AA)
Dry Hop for 3-5 days after fermentation with:
-2 oz Centennial
-2 oz Idaho 7

OG: 1.056

2 packets Saflager W-34/70

Ferment at room temperature for 3-7 days
(Optionally add 5 PSI (0.34 bar) of pressure at the beginning, using a spunding valve to ramp pressure up to about 10-15 PSI (0.65-1 bar)over the course of fermentation)

FG: 1.008
-------------------------------------------------------
0:00 Introduction and welcome
01:30 Style description and approach
07:05 Recipe
09:45 Mash
11:33 Boil and whirlpool
14:02 Fermentation plan and yeast pitch
17:58 Fermentation follow up
20:07 Pour and tasting
-------------------------------------------------------
Full disclosure, most of the links on this page are affiliate links. This means if you buy through them I make a small percentage from the sale at no additional cost to you. All money earned through the channel goes back into the videos and brews you see on my channel. As always, don't just take my word for it, do your research before you decide to buy.

Music provided by Epidemic Sound

Author:

BBLC

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 81

Mash Thickness: 4.5

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: 8/21/2021 11:14 PM

Notes: Long mash time ~ 3h

Author:

DeezBeer

Boil Size: 6.5 Gallons

Boil Time: 75

Boil Gravity: 1.035

Efficiency: 62

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: dextrose

Priming Amount: 4.1 oz

Creation Date: 4/20/2021 10:59 PM

Notes:

Author:

Michael Ishmael

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.074

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: 3/4/2016 12:32 AM

Notes:

Author:

Fran52k

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.048

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: 2/2/2021 7:08 AM

Notes:

Author:

Simon & Seb

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

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: 11/21/2020 7:40 PM

Notes:

Author:

EmancipationBrewing

Boil Size: 38 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/1/2020 11:13 PM

Notes: Mash at 152* for 45 minutes, then begin recirc and heating up to mid 160* range.

First Wort Hop and Run off until 38 gallons of wort, then bring to boil. Boil for 60 minutes, and then chill wort down to 190*, add whirlpool hops, and whirlpool for 20 minutes. Then, chill and transfer, pitching yeast at 68*. Dry Hop first hops at 50% attenuation. Then add Azacca and Loral hops at 90% attenuation. Then, add Sabro again at 100% attenuation. Let sit for 3 days at room temp, then crash.

Author:

Slapmonster

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.123

Efficiency: 70

Mash Thickness: 2.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: cornsyrup

Priming Amount: 126.4 g

Creation Date: 1/12/2020 6:23 PM

Notes:

Author:

Simon Taylor

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 12/8/2019 3:54 PM

Notes:

Author:

Lou92

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 43

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/20/2018 4:15 PM

Notes:

Author:

DeviantBrew

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 74

Mash Thickness: 1.64

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: 9/17/2017 4:38 PM

Notes: 20-6.13= 13.87 first run
Sparge: 26-13.87=12.13qt

Author:

SchimmelHaus Brewing

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.045

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: 3/19/2017 5:45 PM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: co2

Priming Amount: 8.7 psi

Creation Date: 3/17/2017 1:51 AM

Notes: Adapted from Northern Brewer 3 gallon BIAB recipe.

Built on a base of Belgian pilsner with a small percentage of torrefied wheat to fil out the body and add a suggestion of creaminess, then hopped to high levels with European gems and rippling with rich yeast fruitiness.

Fermentation: approx 1 week primary, 2 weeks secondary at 65 to 75 deg F.