Homebrew Beer Recipes | Page 7002 | Browse 320,000+ at Brewer's Friend

Author:

lawst

Boil Size: 32 Litres

Boil Time: 90

Boil Gravity: 1.023

Efficiency: 72

Mash Thickness: 4.55

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: 6/2/2020 7:51 AM

Notes:

Author:

Hollyhock Artisanal Ales

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 48

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 60 ° F

Priming Method: co2

Priming Amount: 10 psi

Creation Date: 8/13/2024 12:22 PM

Notes:

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 68

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: 5/13/2024 3:23 PM

Notes: Start with about 7 lbs of fresh anaheim or poblano peppers.

To roast chile peppers:

Set pellet grill to highest temperature and wait 15 minutes.

Place about 12 peppers on grill. When you notice the skin starting to blister and char (about 10 minutes), turn them over.

After both sides have been charred, immediately transfer the peppers to a heat-safe dish and cover with plastic wrap.

That plastic wrap will now help ‘sweat’ the peppers to remove any last bit of skin that may still be attached to the pepper.

Allow the peppers to sweat for 15 minutes before attempting the remove the skin.

With gloved hands, pick up a pepper (watch as they are delicate now) and carefully pull the skin off. Discard stems and seeds.

You should end up with about 4 lbs of roasted peppers.

Author:

Brewer Dennis

Boil Size: 106.53 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 90

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 23 ° C

Priming Method: co2

Priming Amount: 0.83 bar

Creation Date: 12/15/2023 12:30 AM

Notes: Mash in 66 L water and all the grain, targeting 70 C single infusion rest. Rest 45 minutes. Heat up to 77 C after mash rest, mash off to lauter tun. Fly sparge based off collection rate, sparge amount is 40 L @ 83 C. Boil for 60 minutes following hop strike schedule. Whirlpool and rest for 20 minutes. KO @ 19 C and let rise to 23 C fermentation temperature. Monitor beer in cellar and move to conditioning when ready. Use metabisulfite if needed.

Author:

JW2403

Boil Size: 32.8 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 85

Mash Thickness: 1.75

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: 11/14/2023 3:57 AM

Notes:

Author:

skot

Boil Size: 6.85 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 71

Mash Thickness: 1.6

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: 9/9/2022 5:37 PM

Notes:

Author:

Richard F Shoff Jr

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.087

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/23/2022 12:04 PM

Notes:

Author:

ALB Distillery

Boil Size: 48 Litres

Boil Time: 10

Boil Gravity: 1.059

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 30 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/27/2021 4:31 AM

Notes:

Author:

rufkm13

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 72

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 48 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/2/2021 3:10 AM

Notes: Chill to 48. Aerate and pitch
Ferment at 50 for 7 days
Raise to 60 for 3 days for diacetyle rest
Slowly lower to 34.
Once at terminal (approx 14 days), carb and keg.
Lager for 1 month.

Author:

Wackadoo Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.096

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 6/2/2020 1:41 PM

Notes:

Author:

thezach

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.023

Efficiency: 20

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/24/2015 12:54 AM

Notes: 12/30
Crisp, light, grassy hops, light lemony pith, balanced bitterness and malt. Super drinkable. Mike said it was “lovely.”

12/21
Legged, from Zach “ It's great, very small, very crisp and floral. Good drinkin beer. Slightly [light bodied] but in a way that adds to the crispness, I think the water chemistry really helped there.”

12/4
Batch sparged with approx. 5+ gallons.
Partigyle lower efficiency than expected (20 instead of 30%). 4-4.5 gallons or a stronger boil to reduce to 3.5 batch size may be better?

www.nepenthehomebrew.com/collections/adjuncts/products/golden-belgian-candi-syrup-1-lb-pouch-5-lovibond

MASH:
Approx
3g CaCl
4g CaSO4

Approx 4.5 gallons

Mash in 153

Partigyle brew from https://www.brewersfriend.com/homebrew/recipe/view/38170/strong-saison

Dry hop at the very end to avoid vegetal character (3-4 days)

1g/gallon CaCl maintains ion levels of 72 ppm Ca, 127 ppm Chl.
1g/gallon CaSO4 maintains ion levels of 61ppm Ca, 147ppm SO4

The optimal brewing water range for:
Calcium is 50-150 ppm
Sulfate 150-200 ppm (pale) (not to exceed 400)
Chloride 150 (not to exceed 250)

ESTIMATING 6 gallons for big beer and 5 gallons for small beer

___

Lots of long chain sugars and proteins to sustain body despite high attenuation (Michael Tonsmiere echoes this in a blog): unmalted grains, flaked grains, torrified wheat

Can start with saison or mixed culture strain or with a standard sacch strain and after a week pitch a secondary strain to add complexity and (in cases of belgian saison strains) complete attenuation.

Free rise fermentation

Dry hop at the very end to avoid vegetal character (3-4 days)

Whirlpool at 150-60 provides more peachy stonefruit whereas 170-80 leans towards citrus

Oxidation preventions (Aside from reducing hot-side and cold-side aeration) add ~.5 gram ascorbic acid per gallon - add it in any time - between mash and packaging

Salt concentrations: http://howtobrew.com/book/section-3/understanding-the-mash-ph/using-salts-for-brewing-water-adjustment
CaCl (72 ppm Ca, 127 ppm Chl per gram per gallon)
CaSO4 (61ppm Ca, 147ppm SO4)

The optimal brewing water range for:
Calcium is 50-150 ppm
Sulfate 150-200 ppm (pale) (not to exceed 400)
Chloride 150 (not to exceed 250)

The chloride anion acts to make the beer seem fuller and sweeter. It has the opposite effect of sulfate. In fact, the sulfate-to-chloride ratio is a good way to gauge the effect of the brewing water on the balance of the beer. For example, a sulfate-to-chloride ratio of 2:1 or higher will tend to give the beer a drier, more assertive hop balance, while a beer with a ratio of 1:2 will tend to have a less bitter, rounder, and maltier balance.

Author:

AVE_Rage

Boil Size: 7.12 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 26.87 psi

Creation Date: 1/7/2020 6:12 PM

Notes: Whirlpool 1.25 lbs of toasted coconut

Ferment on 3 lbs of pineapple

Dry hop high krausen

Add 1.25 lbs of toasted coconut at dry hop

Second dry hop at Day 8.

Author:

Joe Fuller

Boil Size: 6.5 Gallons

Boil Time: 30

Boil Gravity: 1.051

Efficiency: 68

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/7/2019 12:56 AM

Notes: Brewday:
Brew the wort, using a calculator to hit your volumes.
When cooling with your wort chiller, when you hit 180 drop the whirlpool hops in and continue to stir/chill.

Cut the Vanilla Bean open, scrape the seeds into a small container & cover with just enough vodka to cover the vanilla beans.

Fermentation:
Day 4 - Near the end of fermentation (Day 4), before it's complete, add 2 oz of Citra/Mosaic mix.
Day 7 - Transfer to a secondary and add the Vanilla
Day 10 - Add the Orange Zest & Dry Hop with add 2 oz of Citra/Mosaic mix.
Day 14 - Keg or Bottle. Serve fresh.

Reference:
http://meekbrewingco.blogspot.com/2017/02/orange-creamsicle-ipa-my-first-attempt.html
https://beerandbrewing.com/weldwerks-brewing-co-juicy-bits-new-england-style-ipa/
https://www.brewersfriend.com/homebrew/recipe/view/437443/milkshake-style-ipa-clone
https://www.themadfermentationist.com/2017/03/milkshake-ipa-mango-vanilla-hopsicle.html
https://untappd.com/b/bolero-snort-brewery-ovb-orange-vanilla-bullsicle/1472610

Came out very nice, not very hoppy at all, good orange nose and color. The keg went fast!

Author:

MrSawdust

Boil Size: 480 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 65

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: 11/1/2019 1:52 PM

Notes:

Author:

Annabelle

Boil Size: 26.5 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 52

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dme

Priming Amount: 121

Creation Date: 10/11/2019 11:23 PM

Notes: BRASSE #4 / 27 juin 2021
Nelson Sauvin est remplacé par Hallertau Blanc
Ajout dextrose à 25 minutes

OG : 1.064

4 juillet au matin DRY HOP: 50g citra, 50g Mosaic et 50g Hallertau blanc

8 juillet 2021 au soir keg
FG : 1.016

BRASSE #3 / 13 février 2021
Nelson Sauvin est remplacé par Hallertau Blanc
Ajout dextrose à 25 minutes

OG : 1.070
On va mettre 2 paquets de levure x wyeats 1318
(14 février, ça fermente fort en TA!!!)

20 fev au matin Dry hop: 50g citra, 50g, Mosaic et 50g Hallertau blanc

22 février KEG
FG 1.020

Brasse #2 / 26 décembre 2019
@ 60 minutes
28 g mosaic

@ 5 minutes
15g de citra
28g nelson sauvin

pré-boil 25.5 litres

OG : 1.060
20.5 litres

7 janvier 2020 - transfère plastic / gravité 1.012

Merc. 29 janvier - dry hop single cette fois-ci pour éviter oxydation mais beer already seems brownish..
95g de Nelson Sauvin
56g de Mosaic
13g de Citra

1er février embouteillage
FG 1.010

17.7 litres

Note à moi-même pour next batch : ne pas aérer le mout avant de mettre la levure + ne pas faire de transfère de carboy

Brasse #1 / 12 octobre 2019

26.5 litres pré-boil
OG 1.054

19 octobre
transfère carboy = gravité 1.013

embouteille le 26 octobre 2019
gravité 1.010

37 x 500 ml = 18.5 litres

5.8%

WOW!! maybe add a little dextrose in boil next time.

very delicious!

Author:

Sensing Brewing

Boil Size: 60 Litres

Boil Time: 60

Boil Gravity: 15.7

Efficiency: 85

Mash Thickness: 2

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/27/2019 8:19 AM

Notes:

Author:

Darby Rose Brewing

Boil Size: 6.5 Gallons

Boil Time: 30

Boil Gravity: 1.068

Efficiency: 60

Mash Thickness: 1.25

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: 12/8/2018 10:49 PM

Notes:

Author:

Jeff the Chef

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: kegging/ bottling

Priming Amount: 5 gallons

Creation Date: 8/29/2018 1:33 AM

Notes: Add honey at end of boil just long enough to dissolve at Flame Out.
Make sure to split the amount of cinnamon and cocoa nib at boil for flavor and at secondary for aroma.

Author:

rockytop26

Boil Size: 7.8 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 69

Mash Thickness: 1.5

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: 4/21/2018 7:39 PM

Notes:

Author:

Phillip Davis

Boil Size: 9.5 Gallons

Boil Time: 120

Boil Gravity: 1.033

Efficiency: 68

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/20/2017 6:39 PM

Notes: 9/21/17- bottled with w/ 200 grams of corn sugar hoping to hit close to 3+ vol of C02 for more of a Dubbel level.

9/30/17- got too curious. muted diacetyl character but roast is dominate and nice astringent hop coming through. It does have a nice mid-palate creamy/tobacco/green apple/ripe pear/leather taste. Good head retention and already fairly carbonated. hope it keeps developing into a unique complex beer.

11/18/17- I actually really like this beer as it ages in the bottle. Has a rustic Dubbel character with a dark farmhouse fusion. Might be nice with a small detectable amount of 180L candi sugar on it? I also like the mid palate grassy hoppy character on it. Might be nice to go up to 10-12 IBU's instead of 7 and use either low alpha cascade, golding, or tettnang. Maybe even Norther brewer? Maybe even target around 3.5-4 volumes of CO2?