Homebrew Beer Recipes | Page 5885 | Browse 315,000+ at Brewer's Friend

Author:

Ethantwin

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/15/2019 8:13 PM

Notes:

Author:

dzoug

Boil Size: 38.77 Litres

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 3.13

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: 9/26/2023 5:17 PM

Notes:

Author:

Repu

Boil Size: 2678.33 Litres

Boil Time: 40

Boil Gravity: 17.6

Efficiency: 73

Mash Thickness: 2.3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/22/2023 10:11 AM

Notes:

Author:

peacefulprince

Boil Size: 5.04 Gallons

Boil Time: 90

Boil Gravity: 1.044

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: N/A

Creation Date: 10/1/2022 8:39 PM

Notes:

Author:

Tapir Brew

Boil Size: 2700 Litres

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 70

Mash Thickness: 3.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 23 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 2/3/2022 4:06 AM

Notes:

Author:

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 260 g

Creation Date: 10/28/2021 5:27 PM

Notes:

Author:

Sbrogy

Boil Size: 2.85 Gallons

Boil Time: 50

Boil Gravity: 1.032

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 1.2 oz

Creation Date: 12/20/2020 4:32 AM

Notes: ----------------------------MASH----------------------------

1.) Measure out your water. If you’re using city water, it’s best to run it slowly (about 1 gal/min) through a carbon filter while you’re measuring.

2.) Heat water up to 2-5F more than your strike temperature to compensate for temperature loss while transferring to the mash tun. To minimize temperature loss, try warming up your mash tun by filling it with hot water and leaving it sealed for a few minutes before transferring.

3.) Slowly add your grain, constantly stirring to maximize exposure.

4.) Check that your temperature is on target and seal your mash tun. Once completely stirred in, your
mash should have roughly the consistency of watery oatmeal.

Temperature corrections: always aim a couple of degrees higher than your target (but always lower than 168F). It’s much easier to bring your temperature down a few degrees by stirring in small handfuls of ice (2 cubes is approximately -1F) than having to bring it up by adding boiling hot water a quart at a time.

----------------------------LAUTER AND SPARGE----------------------------

1.) Heat up your sparge water to 2-5F higher than desired sparge temperature. Then, transfer the water to the hot liquor tank (HLT) and carefully place your HLT in position above the mash tun.

2.) Position your kettle below the mash tun to prepare for the lauter.

3.) Recirculate your mash. Partially open the valve on your mash tun so that a moderate stream of
sweet wort comes out. Use 2 pitchers or large measuring cups to catch this stream; you will notice a lot of small particles floating in the wort for the first couple minutes. As each pitcher fills, replace it with the empty and gently pour the full pitcher back into the mash tun. Continue doing this until you your wort is free of particulates.

4.) Begin lautering into the kettle. Set up sparge arm above grain bed and open valve on HLT partway to begin sparge. Adjust flow rates out of your mash tun and HLT to maintain 1 inch or so of water above the grain bed. Continue until you reach your target boil volume.

----------------------------BOIL----------------------------

1.) Bring your wort to a boil. Watch for boil overs! Once you achieve a stable, rolling boil, slowly add your first hop addition and start your timer for 60 minutes (counting down). Add all subsequent boil additions at their appropriate times.

2.) Sanitize any equipment that will come into contact with your wort after the boil: airlock, stopper, wine thief, aeration stone, etc.

3.) Add your wort chiller to the pot near the end of the boil. You want it to spend a couple minutes at boiling temperatures to sanitize it. Be sure to connect the hoses before putting it into your pot.

4.) Once you’re finished boiling, start your cooldown by turning on the hose connected to your wort chiller to a slow rate of flow. The water coming out should be steaming hot, so be sure the outflow hose is directed somewhere safe.

a. Remember that you can increase the effectiveness of the wort chiller by agitating the wort in the pot or connecting another coil and submerging it in ice water to act as a pre-chiller.

5.) Use a sanitized metal spoon to rapidly stir your cooled wort to create a whirlpool. The hop sediment and other break material will be sucked to the center of the pot, and if you allow it to settle for 10-15 min, it will sink to the bottom. This allows you to rack off the clear wort, leaving the trub behind.

6.) Once cooled to fermentation temperature, whirlpooled, and settled out, rack into sanitized fermentor.

----------------------------PITCH----------------------------

1.) Take a sample of your wort and use your hydrometer to measure your original gravity.

2.) Oxygenate your wort by shaking the carboy for 5 min or spraying pure O2 for 30 seconds.

3.) Sanitize the exterior of the yeast package and use sanitized scissors to open.

4.) Add your yeast to your fermentor. Fill your airlock with sanitizer and fix in place with the stopper.

----------------------------DRY HOP----------------------------

1.) To add extra hop aroma to this recipe by dry-hopping, wait until the fermentation is almost or entirely complete:

a. Bubbling activity in the airlock should have slowed or stopped entirely.

b. After 10 days it’s safe to assume your fermentation has ceased.

2.) Remove airlock, add your dry hop addition to the fermentor (no need to sanitize the hops),
reinstall airlock.

3.) Wait 6 days before packaging.

Author:

Boil Size: 9 Litres

Boil Time: 80

Boil Gravity: 1.055

Efficiency: 72

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: 12/11/2020 9:22 AM

Notes:

Author:

Sean Murray

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: dextrose

Priming Amount: 1.9 oz

Creation Date: 7/2/2020 3:31 PM

Notes:

Author:

ToNquE

Boil Size: 90 Litres

Boil Time: 60

Boil Gravity: 1.064

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: 9/30/2019 10:10 AM

Notes:

Author:

andenzz

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 55

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/13/2016 9:12 AM

Notes: Efficiency was way lower then expected.. batch sparging with recirculation. mashing at lower temp then normaly (63-64 deg C)

Author:

Munjo69

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 3.1

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: 7/24/2019 8:49 AM

Notes:

Author:

bowlermj

Boil Size: 2.2 Gallons

Boil Time: 10

Boil Gravity: 1.059

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/6/2019 3:35 PM

Notes:

Author:

Stevenjay1576

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.06

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: 4/6/2019 7:47 PM

Notes:

Author:

wmc0005

Boil Size: 6.8 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 74

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: Forced carb

Priming Amount: 40 psi for 24 hr

Creation Date: 1/22/2019 5:33 AM

Notes:

Author:

Darby Rose Brewing

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 75

Mash Thickness: N/A

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: 12/10/2018 12:32 AM

Notes:

Author:

Yeasty Boy

Boil Size: 49 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 75

Mash Thickness: 2.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 21 ° C

Priming Method: Force

Priming Amount: N/A

Creation Date: 9/12/2018 7:50 AM

Notes: Specialty IPA: Belgian IPA
Overall Impression: An IPA with the fruitiness and
spiciness derived from the use of Belgian yeast. The examples
from Belgium tend to be lighter in color and more attenuated,
similar to a tripel that has been brewed with more hops. This
beer has a more complex flavor profile and may be higher in
alcohol than a typical IPA.
Aroma: Moderate to high hop aroma, often tropical, stone
fruit, citrus or pine-like typical of American or New World hop
varieties. Floral and spicy aromas are also found indicating
European hops. Grassy aroma due to dry hopping may be
present. Gentle, grainy-sweet malt aroma, with little to no
caramel. Fruity esters are moderate to high and may include
aromas of bananas, pears and apples. Light clove-like phenols
may be noticeable. Belgian candi sugar-like aromas are
sometimes present.
Appearance: Light golden to amber in color. Off-white head
is moderate to large in size and has good retention. Clarity is
fair to quite hazy in dry hopped examples.
Flavor: Initial flavor is moderately spicy and estery associated
with Belgian yeast strains. Clove-like and peppery flavors are
common. Banana, pear and apple flavors are also typical. Hop
flavors are moderate to high in intensity and may reflect
tropical, stone fruit, melon, citrusy, or piney American/New
World varieties or floral and spicy Saazer-type hop flavors.
Malt flavor is light and grainy-sweet, sometimes with low
toasted or caramel malt flavor but not required. Bitterness is
high and may be accentuated by spicy yeast-derived flavors.
The finish is dry to medium-dry although some examples have
a slight sweetness mixed with the lingering bitterness.
Mouthfeel: The body is medium to light and varies due to
carbonation level and adjunct use. Carbonation level is
medium to high. Some higher alcohol versions may be
warming although this may not be readily apparent.
Comments: The choice of yeast strain and hop varieties is
critical since many choices will horribly clash.
History: A relatively new style, started showing up in the mid
2000s. Homebrewers and microbreweries simply substituted
Belgian yeast in their American IPA recipes. Belgian breweries
added more hops to their tripel and pale ale recipes.
Characteristic Ingredients: Belgian yeast strains used in
making tripels and golden strong ales. American examples tend
to use American or New World hops while Belgian versions
tend to use European hops and only pale malt.
Style Comparison: A cross between an American
IPA/Imperial IPA with a Belgian Golden Strong Ale or Tripel.
This style is may be spicier, stronger, drier and more fruity
than an American IPA.
Vital Statistics: OG: 1.058 – 1.080
IBUs: 50 – 100 FG: 1.008 – 1.016
SRM: 5 – 15 ABV: 6.2 – 9.5%
Commercial Examples: Brewery Vivant Triomphe,
Houblon Chouffe, Epic Brainless IPA, Green Flash Le Freak,
Stone Cali-Belgique, Urthel Hop It
Tags: high-strength, pale-color, top-fermented, northamerica,
craft-style, ipa-family, specialty-family, bitter, hoppy

Author:

AshStomper

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 80

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/31/2018 10:36 AM

Notes:

Author:

BrewThorn

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/27/2016 10:49 PM

Notes:

Author:

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.043

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: 7/11/2016 12:02 AM

Notes: