Homebrew Beer Recipes | Page 6841 | Browse 325,000+ at Brewer's Friend

Author:

Phillter

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 1.19 bar

Creation Date: 1/15/2020 5:40 AM

Notes:

Author:

starfox387

Boil Size: 6.58 Gallons

Boil Time: 60

Boil Gravity: 1.048

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: 27.65 psi

Creation Date: 10/24/2024 11:37 PM

Notes:

Author:

Boil Size: 9 Gallons

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/3/2024 2:18 AM

Notes:

Author:

Boil Size: 24.6 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 111.4 g

Creation Date: 9/16/2023 4:39 PM

Notes:

Author:

Brewersfriend79

Boil Size: 10 Litres

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 75

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: 5/18/2022 8:52 AM

Notes:

Author:

Rhynomac

Boil Size: 4 Gallons

Boil Time: 30

Boil Gravity: 1.092

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/25/2021 9:55 PM

Notes:

Author:

Doctor Jay

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 74

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: 4/16/2021 7:35 PM

Notes:

Author:

fpg33

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 74

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: 3/17/2021 7:34 PM

Notes:

Author:

Sbrogy

Boil Size: 3.05 Gallons

Boil Time: 60

Boil Gravity: 1.027

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 5:45 AM

Notes: Fermentation Dry Hop @ 70% attenuation (1.027)
Traditional Dry Hop after fermentation is complete.

Fermentation temp: 68F

Author:

Back of the Passage Brewery

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 59

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 1.64 bar

Creation Date: 7/6/2020 2:26 AM

Notes: A slightly dialled back (ABV) version of the Dream Crusher NEIPA, trying out Strata hops instead of Amarillo for hopefully a tropical pina colada sort of vibe. (First version got a 15 g Citra keg hop, should try 15 g Strata in this one)

Batch # 1 - 12/7/20 - (Eff.: 59%, Att.: 59%, ABV: 6.7%)
- Pre-boil volume - 26 L (Using mash paddle measure)
- Mash vol.: 31.5 L, Pre-boil vol.: 26 L, Batch vol.: 21 L
OG: 1060 (refract.) 1057 (Tilt)
Ingredients:
Joe White Raw Wheat
Ferm temp. (C): 18.5 - 20, Lallemand Brewing New England American East Coast Ale Yeast (x2 re-hydrated in 200 ml water with a hint of Fermaid AT)
18/7/20 - SG: 1009 (Tilt), dry hopped.
21/7/20 - SG: 1008 (Tilt), cold crashed.
23/7/20 - Kegged and carbed at 30 psi for 3 min, keg hopped with 15g of Strata hops in a hop sock. Left on 30 psi over night.
3/8/20 - Keg tap leaked and lost about 6 L to the bottom of the keezer. The hop sock the keg hops were in has leaked a bit and given the head a slight green tinge, nothing crazy but try a tighter weave one.

Notes from Dream Crusher NEIPA (Original beer)
- Really vigorous boil bought batch vol down to 21 L, back off boil next time.

Author:

JJJ

Boil Size: 9 Gallons

Boil Time: 90

Boil Gravity: 1.067

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: 6/11/2016 12:39 PM

Notes:

Author:

Bcheek1327

Boil Size: 6.5 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: 12.29 psi

Creation Date: 12/31/2019 6:19 PM

Notes: Might swap out belle saison for a similar attenuating house blend

Author:

KarlJohnson

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 70

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: 11/22/2019 3:06 PM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 4.5 oz

Creation Date: 10/23/2019 7:48 AM

Notes:

Author:

Bren85

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 100

Creation Date: 7/5/2019 12:25 PM

Notes: Mash in at 150–152°F (65–67°C); rest for 30 minutes to 1 hour, until conversion is complete. Sparge at 169°F (76°C). It is important to not over extract polyphenols from malt husks for Brettanomyces to metabolize.

This beer will take roughly six weeks from brew to finish with the Brettanomyces yeast. Plan accordingly for dry-hopping because too long on dry hops will add grassy green notes. Wait to dry hop until the gravity is about 1.006. Yakobson is acutely aware of the symbiotic relationship between Brettanomyces yeast and some hops compounds. The bright aromas typical of Equinox—citrus, tropical fruit, and pine—will be prominent when 366 Extra Brett Pale Ale is young. “As the beer ages, the aromas will be protected by Brettanomyces from excessive oxidation and new aromas and flavors come out,” he says. “This is where floral lavender and citrus zest-like qualities are played up by the Brettanomyces and secondary metabolites, which are produced with further aging.”

Author:

Boil Size: 4.25 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/14/2019 1:08 PM

Notes:

Author:

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/27/2018 10:47 PM

Notes:

Author:

KpaZzeto

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 71

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/11/2018 8:42 PM

Notes:

Author:

Julio_Moraes

Boil Size: 42 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: InvertSugar

Priming Amount: 200 g

Creation Date: 10/19/2018 1:22 AM

Notes: Aquecer a água até 55ºC;
Programar as rampas de temperaturas;
Adicionar o malte;
Após o processo de mosturação, retirar o cesto com o malte e aumentar a temperatura para fervura;
Após 15 min da fervura adicionar o malte;
Fever por 60 min;
No final da fervura, resfriar;
Fazer o whirpool e deixar em repouso por 15 min;
Transferir para o fermentador e inocular coma a levedura.