Homebrew Beer Recipes | Page 5930 | Browse 310,000+ at Brewer's Friend

Author:

RustyBarrelHomebrewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 53

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: 3/29/2019 2:23 PM

Notes: update 4/24 : brewed this last night. last minute i added oat malt, and boosted flaked oats. in retro i wish id stuck to the original plan. prob dont need flaked wheat and flaked oats. aye. also efficiency was way way down last night not sure if its because of something in the grain bill or i mismeasured some malt, or something in the mash...i did not take many mash readings. so. im having to add some DME and sugar in a day or two. smh
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update 3/29/19 : adjusted malt bill - dropped the crystal malts, trying to get to a lighter more yellow color....hopefully im not missing any other characteristics (head retention), etc from dropping those...
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update 2/12/19
this is an NEIPA spin off of the original Get These Hands IPA. For this one we add vienna malt and caramel pils, everything else in malt bill was already setup for NEIPA. could use london ale yeast again but will probably switch and use the rva manchester. adding a ton more hops, get rid of the FWH / no 60 min addition, use total of 10oz over the last 15 mins and dry hop. should be crazy.
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Jan 2019
original Get These Hands IPA
kinda made up on brew night.
C5 hop is a combo of cascade centennial citra columbus and chinook. i had more on hand of cascade and centennial so i did 1.2 centennial and 1.3 cascade , 1oz everything else for a total of 6 oz used. calculated the weighted average of the AA, hopefully that checks out.

using reused london ale yeast from a previous batch amber lamps. the yeast was never taken out of the fermentor. (taking half of the yeast to use on a barleywine im also brewing tonight)

Author:

Laugning Jester

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.145

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 4.5 oz

Creation Date: 2/6/2023 5:32 PM

Notes: I had this amazing treat while visiting Sunriver, OR in Jan. 2023. The amazing team at Sunriver Brewing does beer like nobody else in the nation:

They say on their website, "West Coast-style IPA is brewed with the finest hand-selected NW hops – delivering a resinous punch of grapefruit, pine, lemon, and a hint of dankness. Well-balanced and moderately bitter, this brew finishes crisp and dry."
https://www.sunriverbrewingcompany.com/year-round/

Vienna Malt can be sub'd with Great Western (3.5 SRM)
Columbus Hops can be sub'd with Tomahawk or Zeus (CTZ) at an AA of 15.5%

Author:

Boil Size: 9.07 Gallons

Boil Time: 120

Boil Gravity: 1.053

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: 1/31/2023 2:47 PM

Notes: 2nd place in 2023 TRASH Competition - Strong British & American Ale - "Wee Bit of British Strength"

Author:

Taliesinbard

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 65

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/30/2021 5:23 PM

Notes:

Author:

B Richter

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.071

Efficiency: 89

Mash Thickness: 1.33

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: 1/26/2021 3:16 AM

Notes:

Author:

Paulo Cruz

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 55

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/10/2020 6:31 PM

Notes: Colocar aprox. 400 a 500g frutas vermelhas frescas ou polpa. Se forem frescas, bater no liquidificador e "ferver" até atingir 75°C antes de mandar para a bag e fermentador.

Author:

Boil Size: 7.9 Gallons

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 72

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: 10/24/2019 2:02 PM

Notes: Brew 1/8/2020
Strike temp 166.6
Mash temp 156.6
Mash out @ 155
pre boil volume 5.75gal (low due to cold steep volume still to be added)
pre boil gravity 1.075
Cold steep added with 20min left in boil
Irish moss @ 15min left
Lactose @ 10 min left
3.5oz Cacao powder @ 5 min left
5.1 gallons to fermenter.
2 packs S-04 yeast rehydrated in sterile water @82*
Pitch temp 76.8
OG 1.098
Gravity reading 1/15 1.034
Batch split 1/18
A LOT of sediment loss 3/4gal.
2.5 gal on 1oz heavy toast oak cubes that had soaked on 1.5fl/oz of Jim Beam.
2gal placed on 3 (12oz) bags frozen raspberries that were thawed, smashed, refrozen and now thawed and placed in hop bag. 0.5oz cacao nibs directly into fermenter, 0.5oz placed in bag with berries. 1 1/2Tbs vanilla extract added.
Small repitch of S-04 on 1/19. About 1/5 packet on each direct pitch.
Raspberry bottled about one week later. Strong raspberry flavor. Maybe go a little less next time.
Bourbon barrel bottled 2/27.

Author:

CatalinLup

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.069

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: 7/8/2019 1:35 PM

Notes:

Author:

Shpira

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: 4

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: 5/25/2019 10:02 PM

Notes:

Author:

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 72

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: 4/11/2019 10:44 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.059

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: 3/20/2016 6:02 PM

Notes:

Author:

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: 1.069

Efficiency: 75

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: 3/23/2019 2:56 PM

Notes: Recipe pulled from https://www.homebrewersassociation.org/homebrew-recipe/lost-art-american-pale-ale/

Author:

Boil Size: 3.3 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 49

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: 3/19/2019 2:17 AM

Notes: Make 1L starter the day before. Cold crash and decant?

Aiming for 3.3 gallons at the start of boil. And around 3 gallons into the fermentor.

Using grainfather calculator online I didn't know whether to enter 3 or 3.3. I opted for 3.1 which gave me:
4.5 gallons of strike water
0.75 gallons of sparge water

I coped salt additions from Mad Ferm adjusted by recipe size to give me:

Gypsum=4.65 grams @ Mash
Calc Chloride=5.8 grams @ Mash
Phosphoric acid 10% = 0.6 tsp @ Mash

Added nothing to sparge water

If we get 3.3 gallons of wort it should be about 1.071 at the start of the boil. A 60 min boil should leave about 3 gallons of wort at 1.078

Have ice bath ready for gravity samples.

Ramp temperature during fermentation.
Start at around 68. End at around 72.

Last dry hop is a keg hop.

Hook up Co2 to 2nd post.
When adding dry hops turn on Co2 at very light pressure during the time the stopper is off.
When cold crashing, do the same,
Do the same at the when racking and replacing the stopper with the racking cane.

Tie off keg hops.
Purge keg slowly at the start. Slowly from the bottom and keep release valve open to push up o2 off the top.

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ACTUAL BREWING NOTES:

3/27/2019

Made starter using NB canned starter and 16oz of distilled water. Left in chamber at 70* overnight. Swirled a few times.

3/28/2019

6:45: Heated 4.375 gallons of water to 158* and added salts
-4.5g gyp, 5.5g calc chl.

7:40: Mashed in. Temp set to 154*. Put towel over lid to keep temp in.

8:35: Set GF to boil with basket still down for mash-out temp.
Heated 0.125 gallons of sparge water to 170*

8:40: temp up to 170*. Lifted basket began sparge.
Collected 3.5 gallons.

9:10: Boil began

9:50: Added 1 oz columbus (20 min addition)

10:05: Hooked up chiller and ran to sterlize

10:10 turned off heat. Turned on chiller chilled to 180*. Added 1oz citra and 1oz galaxy. The temp quickly came down to about 165* so maybe i should stop chilling a bit before 180*.

10:45. Cooled and racked.

Decanted about half of the wort off the starter and pitched.

Got about 2.4-2.5 gallons into fermenter.

Set chamber to 69*

Done by 11:10 before cleaning.

3/29: Dry hopped with 1 oz citra and 1oz Galaxy.

4/2: Dry hopped with 1ox Citra and 1oz Galaxy. Tried to take a gravity sample but with the fermenter half full it was nearly impossible w/o taking the lid completely off. Got enough for a taste and it tasted dry so probably done already.

Notes: Put hops into kettle loose. The filter got pretty gummed up and the pump was moving very slowly. The wort was also super murky - looked bad. I wonder if there is a better way. Maybe put the basket back in at end of boil and use that as a hop filter. Wouldn't even need to lift it out, just pump from the bottom.

Taste:
2 weeks after brewing it tastes very bitter. Slight aroma from hops I think and very little esters. Bitterness in the taste detracts from flavor. Not much malt flavor, needs a little more sweetness. Body is good.

Author:

RoundKid

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/26/2019 6:36 PM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 65

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: 12/31/2018 1:59 PM

Notes:

Author:

Graemeo

Boil Size: 8 Litres

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/11/2018 4:20 PM

Notes: * No sparge
* Total mash water volume 8.5L / 1.4Kg of grain
* Mashed in @ 67.1C / Resting temp 65.5C
* Collected 8L of wort pre-boil
* 90 - 100 minute boil. Collected 4L @1.080
* Attempted to bottle after 3 weeks in primary. Final gravity was 1.030. Took decision to discard the batch.

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: DME

Priming Amount: 1c/1pt

Creation Date: 12/8/2018 4:13 PM

Notes:

Author:

yottabit

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/9/2018 2:08 PM

Notes: 1. Steep grains.
2. Boil.
3. Pilsen LME.
4. Brewer’s Gold hops.
5. Boil 40 minutes.
6. Liberty hops.
7. Boil 15 minutes.
8. Pilsen DME, spices, candi.
9. Boil final 5 minutes.
10. Terminate boil.
11. Chill.
12. Pitch yeast.
13. Start fermentation at 70 F.
14. Increase temperature 2 F each day to 85 F.

Note: used 6 ozs. mango extract on first batch; mango forward, would be OK to use 4 ozs. for a more nuanced mango flavor.

Author:

Choozo

Boil Size: 60 Litres

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/3/2018 11:01 AM

Notes:

Author:

craighigbie

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/3/2017 11:27 PM

Notes: