Homebrew Beer Recipes | Page 60 | Browse 320,000+ at Brewer's Friend

Author:

davidjw50

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: Keg

Priming Amount: N/A

Creation Date: 1/16/2018 2:15 PM

Notes: Use Low-Colour Maris Otter Malt
The last 2 dry hop additions are keg additions.

Author:

Ninja Bunny

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.079

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/27/2015 11:34 PM

Notes:

Author:

Dustydust

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 67 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 10/2/2017 12:08 AM

Notes: From "Can You Brew It" on The Brewing Network. 11/22/2010 episode. Tasty and Jamil's 5th attempt to clone arrogant bastard. Jamil considered it cloned, but they couldn't consider it cloned on the show because Tasty thought the special b percentage was slightly off. Jamil thought the only difference was that the original had been pasteuraized.

http://www.thebrewingnetwork.com/post1634/.
Recipe given at 28:30 mark.

I've brewed this and I also believe this is cloned. I didn't try this side by side with Arrogant bastard, but I've had a lot of Arrogant Bastard. You could have told me this clone was Arrogant Bastard and I'd have believed you. Next time I brew this I'll compare them side by side.

Tasty expects 6 gallons in boil kettle at end of boil. He racks 5.5 gallons to carboy.

Author:

Professor Zymie

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 72

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/16/2017 6:04 PM

Notes: BRY-97 can be used a dry yeast alternate subsitute

Author:

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 66

Mash Thickness: 3.1

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: 2/11/2017 10:13 AM

Notes: Boil Gravity 61pts

Author:

Hadz

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.065

Efficiency: 70

Mash Thickness: 2.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/10/2015 12:17 AM

Notes: Recipe Specifications:

Batch Size: 6.00 gal
Boil Size: 6.87 gal
OG: 1.080
FG: 1.012
Color: 4.4 SRM
Estimated IBU: 36.2 IBU
Boil Time: 90 Minutes

Ingredients:

Amount Item Type % or IBU
14 lbs Castle Pilsner (2 Row) (2.0 SRM) Grain 87.5 %
2 lbs Candi Sugar, Clear (0.5 SRM) (Boil 90.0 min] Sugar 12.5 %
2.00 oz Saaz [3.40%] (60 min) Hops 14.7 IBU
0.50 oz Hallertauer Mittelfrueh [3.90%] (60 min] Hops 4.3 IBU
2.00 oz Saaz [3.40%] (30 min) Hops 14.1 IBU
0.50 oz Hallertauer Mittelfrueh [3.90%] (30 min] Hops 3.3 IBU
1.00 items Servomyces Yeast Nutrient (Boil 15.0 min] Misc
1 Pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast 1000ml Starter

Step Mash Schedule:

NameDescription Step Temp Step Time
Acid Rest Add 21.00 qt of water at 97.8 F 95.0 F 15 min
Protein Rest Add 0.00 qt of water at 122.0 F 122.0 F 15 min
Gluten Rest Add 0.00 qt of water at 131.0 F 131.0 F 15 min
Beta Rest Add 0.00 qt of water at 144.0 F 144.0 F 30 min
Full Beta Rest Add 0.00 qt of water at 148.0 F 148.0 F 90 min
Mashout Add 0.00 qt of water at 170.0 F 170.0 F 15 min

Notes:
Fermention temp starts at 62f degrees and warms to 72f. Primary is about 7 days, followed by a 5 week cold conditioning period. I recommend bottle conditioning this beer, adding fresh yeast.

Author:

MultipleAwardWinnerJr

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/10/2017 5:29 PM

Notes: 2017 Homebrewers Jamboree Dark category Bronze medal Winner.

Author:

Izzie1701

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 75

Mash Thickness: 4

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: 12/12/2016 12:29 AM

Notes: -Kettle soured with Lacto for 24 hours till Ph dropped to 3.24.
-Limes and Oak soaked in tequila for 2 weeks prior to adding to keg.

Author:

iainconnor

Boil Size: 13.2 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/30/2013 5:39 AM

Notes:

Author:

bradoslovich

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 68

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/9/2016 11:38 PM

Notes: http://www.homebrewtalk.com/showthread.php?t=503828

Author:

Brew by Andre

Boil Size: 58 Litres

Boil Time: 75

Boil Gravity: 1.055

Efficiency: 84

Mash Thickness: 3.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/2/2016 9:11 AM

Notes: B8 #004

Meskevann 40 liter:
Kalsiumsulfat (CaSO4): 12 gram
Kalsiumkarbonat (CaCO3): 4 gram

Skyllevann 32 liter:
Kalsiumsulfat CaSO4: 4.5 gram

Author:

elcapitanbrewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 80

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: 7/1/2012 8:45 PM

Notes: Boil chips first, soak in bourbon (Maker's) for a day or two, then add after primary has completed.

Author:

ebowleper

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/22/2015 5:08 AM

Notes: -5 Gallons of Apple Juice, Tree-Top Brand
-2 cans of Apple Juice Concentrate, Tree-Top Brand
-~3/4 Gallon Cranberry Juice (12 cups water, 9 cups cranberries / ~2lbs honey, 6 tbs fresh ginger, dried orange peel simmered ~30mins)
-Yeast Nutrient
-Pectic Enzyme
-Danstar Nottingham Ale Yeast

Primary Ferment: ~2 weeks
Secondary Ferment:
Bottle Condition:

Original Gravity = 1.060 (aiming for ~7.88%abv)
Gravity after one week* = 1.022 (4.99% abv)
Gravity after two weeks** = 1.000 (7.88% abv)
Final Gravity = .998 (8.14% abv)

*Taste after one week: Still really sweet, w/ strong amounts of cranberry flavor -- maybe too much, and good, pink coloring. Very subtle ginger notes; mostly just an after-effect, and not really noticeable up-front. Still really cloudy. Fermenting really slowly, but is progressing. Clean overall taste, not much yeasty flavor. Apple flavor is sort of bland and just sweet; maybe needing more tannin from skins, and store bought juice isn't quite enough. Continued drying & aging should help clarify and sharpen the flavors. Aroma is pretty negligible.

**Taste after two weeks: The sweetness has nearly totally fermented out, w/ good alcoholic sharpness. Has a pretty strong ginger flavor; good pink coloring still (though pretty cloudy overall). Leaves the mouth feeling dry and puckered... Overall, rather dry and tart. Decent apple notes upfront, and then bitter after taste. The yeast is still present, and some aging should mellow that out. Still thinking that the overall apple tone is somewhat flat, and that additional apple tannins would help -- though I think the freshly juiced cranberries added the needed tannins, just not apple-y ones...

[Next time: 1) Just use pre-packaged cranberry juice... 2) Add in a few fresh squeezed / pressed apples for a more robust apple flavor, especially sharp flavored apples.]

Author:

jason.rosenberger@gmail.com

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 78

Mash Thickness: 1.5

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: 11/27/2015 6:43 PM

Notes:

Author:

Porter's Pub

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/14/2017 3:18 PM

Notes: Water report WLFVTGN

This beer is DELICIOUS! I will be making this again! Lots of great comments from friends.
It's not excessively bitter, and the large dry hop and grapefruit zest really brought out the Citra fruity aroma. I made no attempt to prevent the cloudiness of the beer, so it's cloudy, but that's what I like.
I was inspired by Cigar City's Guayaberas to make an IPA that was not excessively bitter, but was very juicy and delicious, with large grapefruit notes.

Brewing notes:
There are very little hops used in the boil. Only 1 oz at 60 mins. 2 ounces went into the kettle at a 180º whirlpool, which I stirred for 15 minutes. I used a large amount of hops, -5oz-, to dry hop, along with the zest of two grapefruits. The dry hop and zest were added in sanitized bags, with a sanitized spoon to make them sink.
I used distilled water built up to the specifications listed in my water chemistry profile
I'd even like to try the recipe again and adjust the hop schedule. I didn't think it was excessively bitter, but I'd like to try skipping the 60 minute boil and adding a 10 minute hop addition. I'll try it when I'm not as burned out on NE IPA's.

Author:

CapnJ

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.033

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: 1/31/2015 12:28 AM

Notes:

Author:

Jim_in_Oregon

Boil Size: 5.5 Gallons

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 63

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: 6/6/2013 2:51 AM

Notes: Oddly low conversion efficiency of 65%. This was only my 2nd AG brew. A few differences from my 1st try:

Added:
1) pH=5.2 buffer in mash
2) Used leaf hops in boil which extracted a lot of wort.
3) Used a new hydrometer as my trusty one broke. Hope it's calibrated.
4) Probably still need to slow down on the sparge.

Always get great attenuation with the French Saison yeast.

Aroma is very strong of basil, but not unpleasant. Saison character dominates palate.

Next time, I'd back off on the basil to 1.5oz.

Author:

triethylborane

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 54 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/12/2018 2:54 AM

Notes:

Author:

Wicked Pissa Brewers

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.098

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/26/2017 7:01 PM

Notes: German Pilsner

Type – Extract:
Batch size: 5.25 gal
Boil Size: 2.5 gal
Boil Time: 60 min
Fermentation Stage: Two Stages - 2 weeks primary, 4 weeks secondary
Original Gravity: 1.046
Final Gravity: 1.008
ABV: 5%
IBU: 18.71

Ingredients:
2.5 gal Tap Water
4 Gallons Bottled Water – Note: even though this is a 5.25 gallon recipe, you will need extra water because of the fluid loss during the boil process
1lb German Pilsner
.5lbs German Munich
6lbs Pilsen Malt Syrup
3oz Saaz Hops
2 Saflager S-23 Lager Yeast

Procedure:
Start with 2.5 gal tap water, add grain to cold water and heat water to 165 degrees, and steep grains for 30 minutes
Remove grains and bring wort to boil
Remove pot from heat, add 6lbs Pilsen Malt Syrup and return wort to boil
Add 1oz Saaz hops and boil for 60 minutes
Add 1oz Saaz hops and boil for 30 minutes
Add 1oz Saaz hops and boil for 15 minutes
Cool wort to 70 degrees
Add enough bottled water to bring the specific gravity to 1.046
Add 2 packs Saflager S-23 Lager Yeast

Fermentation:
Primary – 2 weeks at 64-70 degrees
Secondary – 2 weeks at 50-54 degrees
Secondary – 2 weeks at 44-48 degrees

Bottling:
6 weeks after brew date
Use .25oz of corn sugar per gallon of beer
Condition beer for 4 weeks at room temperature