Homebrew Beer Recipes

Page 7381 of our growing list of 310,000+ homebrew beer recipes. Sort by beer style, batch size, ABV and more for all-grain, extract or partial mash brewing.

Browse All Recipes or explore by brewing method: All-grain | Extract | BIAB | Partial Mash

Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
B- CASCADE/COLUMBUS-IPA31072019	American IPA	22 Litres	1.054	1.01	5.74	76.78	10.72 °L	391	0
Author: BgEy-beer Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 55 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: 7/31/2019 5:33 AM Notes:
Session IPA	American IPA	110 Gallons	1.047	1.011	4.69	92.25	4.91 °L	391	0
Author: Adrian Bravo Boil Size: 60 Gallons Boil Time: 60 Boil Gravity: 1.086 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: 5/21/2021 5:01 AM Notes:
Happy Hoppy IPA	American IPA	22.69 Litres	1.062	1.012	6.54	40.86	8.44 °L	391	1
Author: AJO7730 Boil Size: 28.68 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 60 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.5 Primary Temp: 25 ° C Priming Method: co2 Priming Amount: 0.45 bar Creation Date: 3/21/2021 8:50 AM Notes: 1. Yeast (SAFALE US05) is pitched in 300mL of Water + DME (100g) pre-boiled for 10 mins and chilled to 25 degrees Celsius. This is done 24 hours prior to the likely completion of the upcoming mash. 2. The mash involves steeping all the grain in 30L of Water adjusted to pH 5.0 using CaCl2 and Citric acid. Remove 5L of water for sparging later after the mash. Begin to circulate the mash with the pump. The four heating stages include: (a) PROTEIN REST: Heating the mash to 40 degrees Celsius and slowly increasing the temperature gradient to 55 degrees over the course of 20 minutes. (b) BETA AMYLASE: Heat the mash to 62-65 degrees Celsius and hold this temperature for 60 minutes. (c) ALPHA AMYLASE: Heat the mash to 70-72 degrees Celsius and hold this temperature for 40 mins. (d) MASH OUT: Heat the mash to 78 degrees Celsius over the course of 10minutes. Remove after 10 minutes has elapsed. 3. Allow the grain to drain the mash back into the mash tun. Do this for both grain bags, as this is a batch sparge. Avoid squeezing the grains if possible, however light pressure over the BIAB bag can remove extra mash liquid and improve the yield. Each bag should be drained and the wort returned to the boil pot. 4. Boil the mash to 95 degrees Celsius and begin a 60 minute clock. Follow the hop schedule outlined in this protocol. Use the BREW function on Brewers Friend to help in the timing of the hop additions. 5. At the 15 minute mark, provide the wort with the required amount of yeast nutrients, GoFerm, whirlfoc and Irish moss. pre-wet the Irish moss 10 minutes prior for maximum effect. 6. At the end of the boil, begin the rapid cooling process with the ice chiller and immersion chiller. 7. Continue the circulation process to aid in aeration. 8. The yeast starter should have had 24 hours to grow, and now must be added to the cleaned and sterilized fermenter. CO2 is flushed through the fermenter several times to remove Oxygen. Using the pump and the 6mm tubing fitting, pump the wort into the fermenter, being sure to relieve pressure as it is filling. 9. Ferment at RT for 7 days, with the spunding valve set at 15psi. Ensure that there is adequate head space for krausen formation. 10. Dry hop via anaerobic transfer to an adjacent pressure fermenter that has been cleaned, sterilized and then, after the addition of hops in sealed hop sock, flushed several times with CO2 gas. Ensure that the pressure fermenter has a filter/sieve attachment on the liquid line as a final pass for sediment. Transfer ferment into new fermenter via Liquid line/Gas line transfer. Discard trub from primary fermentation. 11. Pressurise to 2 bar and store/condition for 5 days before kegging. 12. Cold crash at 0 degrees Celsius for 40-50 hours. After 12 hours of cooling, attach CO2 pressure line to equilibrate the vessel and prevent yeast cake unsettlement. Liquid-Liquid transfer to a Corny keg for immediate serving. Pressurise and keep at 4 degrees Celsius and 0.3bar.
IPA	American IPA	6 Gallons	1.068	1.017	6.68	67.36	5.18 °L	391	0
Author: RallyMachine Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.054 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: 12/22/2020 6:31 PM Notes:
The Cam IPA	American IPA	11.5 Gallons	1.057	1.011	6.11	41.04	13.88 °L	391	1
Author: Dozabrews Boil Size: 13.69 Gallons Boil Time: 60 Boil Gravity: 1.051 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: 12/15/2020 9:29 PM Notes:
NattyJ West Coast IPA - Aussie IPA	American IPA	47 Litres	1.055	1.012	5.61	60.46	12.33 °L	391	0
Author: NattyJ Boil Size: 52.5 Litres Boil Time: 60 Boil Gravity: 1.052 Efficiency: 70 Mash Thickness: 2.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 20 ° C Priming Method: dextrose Priming Amount: 338.5 g Creation Date: 10/28/2020 3:44 AM Notes: West Coast style IPA but with Mixed Malts included Aussie Ale Malt as the Main base Malt. A tinge of roasted malty to add some colour. **Other** Costs: This was estimated cost with DME for yeats starter only: Otherwise ADD cost of 2 x Liquid yeats vials [+$24]
MI(P)A Light	American IPA	25 Litres	1.026	1.006	2.68	32.71	4.86 °L	391	1
Author: BeerWolf Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.025 Efficiency: 75 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: 5/30/2020 3:28 PM Notes:
R&D IPA Nov 2019	American IPA	47 Litres	1.062	1.012	6.55	34.87	9.52 °L	391	0
Author: PapaZog Boil Size: 50 Litres Boil Time: 65 Boil Gravity: 1.059 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 19 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 11/2/2019 12:51 AM Notes: Did BiAB for part of the grain bill (v approx half), with strike water at ~73oC. Sat it on the wood heater to attempt to maintain temp. Ran it at 64oC (grain temp near the top), and heated towards the end to around 67oC (as we approached mash out). Added the roasted grains for the final 15 min on top, to get the colour. Robo mash sp was 67oC. Started recirc after ~15min Mash time was >75min Added 5ml lactic acid to the mash water to minimize astringency from the sparge. The biab was v I overcooled the robo kettle. Got it to around 60degC before adding whirlpool hops. The other kettle cooled less (to around mid-80s) before adding whirlpool hops. Held both for around 20min before pouring into 'cubes'. Raf took 16 litres of wort, I got 24 litres - I put mine into stainless fermenter (cleaned and sanitized). Both were 1.070. My pour sucked a lot of air due to blockage of the screen. We swirled and tipped the robo and eventually got it all to flow. Raf added 2 litres water to his fermenter. I withdrew 5 litres into glass fermenter and then topped the steel fermenter with 2.5 litres of pre-boiled and cooled water. OG: 1,062 Smelt great when adding yeast. Raf and I each added 2x US05 packs. The pre-boiled water was low 20's. I added it to the top of the wort and hoped it would lead to a more pleasant environment for the yeast to sit atop. I sprinkled 2 packs, let it sit for 20+ minutes then came back to add pure O2 for around 1min. Glass fermenter: added 1x S-04 pack and 50secs pure O2. OH NO - probe fell out of fermenter an onto 8degC brewshed floor, so the 50W heat lamp ran for 12h and got the beer up to 38degC (ramping from 19 to 38 over that time). I let it naturally fall to 15degC over the next 24h, before raising it back to 19degC. This was 1.5d into fermentation. Oddly, the krauesen ring (on day 6) was only 1cm. On day 6 I added: 20g Simcoe, 6g Mosaic, 57g Amarillo, 20g chinook (to approx 25 litres of 1.062). No foul smells, but certainly 100g of dry hops isn't overkill for a beer that has likely stripped out all the flavour compounds. I also added 10g ea of simcoe, mosaic and amarillo to the 5 litre sample. It ceased bubbling after day3 (on S-04).
Beer	American IPA	11 Gallons	1.067	1.017	6.61	27.51	4.2 °L	391	0
Author: dnezmusic Boil Size: 13 Gallons Boil Time: 60 Boil Gravity: 1.057 Efficiency: 75 Mash Thickness: 1.2 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: 10/11/2019 11:56 PM Notes:
Pete Mirken's World Famous	American IPA	5 Gallons	1.063	1.016	6.22	24.59	9.07 °L	391	0
Author: baumdrop Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 75 Mash Thickness: 1.2 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: 8/21/2019 7:47 PM Notes:
Sun Of A Peach- 5 Gallons	American IPA	5 Gallons	1.063	1.017	6.11	94.9	4.82 °L	391	1
Author: Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 70 Mash Thickness: 1.3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/28/2018 9:41 PM Notes: We added about 1.5-2lb of fresh chopped peaches per gallon to the primary fermentation just before pitching the yeast. Peaches were frozen for a few days prior to brew and left to thaw out the morning of the brewday. One batch had skin-on peaches, and the other was peeled. Both turned out excellent. The skinless was a bit more crisp, but the skin-on was a bit more peachy, hazy and overall more fruity.
Proper	American IPA	20.8 Litres	1.048	1.011	4.83	58	8.03 °L	391	0
Author: A very long screen name Boil Size: 28.4 Litres Boil Time: 90 Boil Gravity: 1.035 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: 6/30/2019 8:09 AM Notes:
Grapefruit Pulpin'	American IPA	11 Gallons	1.068	1.018	6.56	66.67	7.28 °L	391	0
Author: 4DogsBrewing Boil Size: 12.5 Gallons Boil Time: 60 Boil Gravity: 1.06 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/6/2019 1:04 AM Notes:
DDH West Coast IPA	American IPA	21.4 Litres	14.496	2.613	6.4	67.49	3.53 °L	391	0
Author: DamWam Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 12.4 Efficiency: 72.5 Mash Thickness: 3 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 16 ° C Priming Method: dextrose Priming Amount: 135.3 g Creation Date: 5/21/2019 10:15 AM Notes: 07/12/19 Przed przefiltrowaniem chmielin miałem faktycznie ok. 21.4 l brzeczki. Po odfiltrowaniu pokazało ok. 19.5 l wg skali na fermentorze. 08/12/19 Ok. 21:00 napowietrzono brzeczkę i zadano uwodnione drożdze. Powstała b. duża piana, największa jak dotąd. Temp. brzeczki to 16 st. C (może nieco ponad). Fermentor ustawiłem w piwnicy na taborecie. Temp. otoczenia to 13 st. C. 09/12/19 5:20 temp. na fermentorze to 16 st. C. Brak bulkania. 15:40 16 st. C, bulkanie jest, na powierzchni gęstwa drożdży 10/12/19 6:00 temp. na ściance 15 st. C, brak bulkania 16:00 temp. 15 st. C, wstawiono do styropianu 19:00 temp. wzrosła do 16 st. C 11/12/19 6:00 temp. 16 st. C, jest powolne bulkanie 16:00 temp 16 st. C i powolne bulkanie 12/12/19 6:00 temp. 16 st. C, dość szybkie bulkanie; temp. otoczenia 12 st. C 19:00 temp. może nieco ponad 16 st. C, dość szybkie bulkanie 13/12/19 6:00 temp wzrosła do 17 st. C, bulkanie niemal identyczne; temp. otoczenia 12 st. C 16:00 bez zmian 14/12/19. 11:00 temp. Jakby nieco poniżej 17 at. C, bulkanie nieco spokojniejsze 12:00 wstawiłem 2 butle z b. ciepła woda do pudła, aby pogrzać do 18 st. C 15:00 temp. 18 st. C, butle już tylko trochę cieplejsze od fermentora 20:00 bez zmian, zostawiam bez zmian 15/12/19. Caly dzień 18 st. C i spokojne bulkanie 21:00. Bulkanie jakby wolniejsze, 18 st. C. Zmieniłem butle na nowe z b. ciepłą wodą. 16/12/19. 6:00 wymieniłem butle, bulkanie jeszcze wolniejsze niż wczoraj. 18 st. C. Dodatkowo dosypałem styropianu, tak aby cały fermentor razem z pokrywą był zakryty. 16:00 Wzrosło tempo bulkania i temp. 19 st. C na ściance i 14 st. C na pokrywie. 20:00 Temp. dalej 19 st. C, bulkanie b/z 17/12/19 6:00 tempo bulkania wyraźnie wolniejsze, temp. na ściance 18 st. C, na pokrywie 13 st. C.. Wymieniłem butle. 16:30 jest powolne bulkanie, temp. 19 st. C 21:00 temp. spadła do ok. 18.5 st. C. Wymieniłem butle 18/12/19 6:00 powolne bulkanie, temp. 19 st. C, wymieniłem butle. 19:00 jeszcze wolniejsze bulkanie, 19 st. C, wymieniłem jedną butle 19/12/19 6:00 praktycznie pojedyncze bulknięcia co kilkanaście sekund, 19 st. C 20:00 temp. 18 st. C, pojedyncze bulknięcia, pobrałem próbkę i wymieniłem obie butle na bardzo ciepłe. 21/12/19. 23/12/19. 12:00 dodałem po 50 g citry i mosaica oraz 15 g chinooka. Wrażenia z degu Z pamięci w ramach uzupełnienia. Wygląd: jasne, prawie klarowne, jedynie z lekką opalizacją. Bardzo dobrze odfiltrowano chmieliny, Bardzo smaczne, fajna wyraźna i krótka goryczka. Smak taki nieco grejfrutowy. Aromat tropikalno-cytrusowy, typowy dla mieszanki citry i mosaica 1:1. Po dwóch tygodniach od butelkowania był średni, jednak po dłuższym czasie już mniejszy. Na przyszłość - więcej chmielu na zimno!
No Takeaway Pints	American IPA	23 Litres	1.058	1.011	6.2	66.83	4.63 °L	391	0
Author: robert katt Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.054 Efficiency: 69 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 3/13/2019 2:46 PM Notes:
Kama Citra Session IPA	American IPA	5.5 Gallons	1.053	1.011	5.57	60.54	7.35 °L	391	0
Author: HollywoodPete Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 80 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: 3/4/2019 4:42 PM Notes:
Plain Jane IPA	American IPA	5.5 Gallons	1.063	1.011	6.83	71.89	7.44 °L	391	0
Author: rjz Boil Size: 5.5 Gallons Boil Time: 35 Boil Gravity: 1.063 Efficiency: 63 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: 1/12/2019 2:55 AM Notes:
Alien Encounter	American IPA	5.5 Gallons	1.073	1.016	7.53	54.03	5.78 °L	391	0
Author: Broom Wagon Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.062 Efficiency: 68 Mash Thickness: 1.25 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: 12/1/2018 1:45 PM Notes:
Green-ish NEIPA	American IPA	11 Gallons	1.066	1.016	6.55	74.41	7.52 °L	391	0
Author: NDB Boil Size: 14 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 70 Mash Thickness: 1.25 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: 11/2/2018 3:21 PM Notes:
85 Hardkpgt IPA	American IPA	21 Litres	1.068	1.017	6.66	0	14.1 °L	391	0
Author: DBUK Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.05 Efficiency: 65 Mash Thickness: 3 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: 10/13/2018 11:51 AM Notes:
« First ‹ Previous 7377 7378 7379 7380 7381 7382 7383 7384 7385 Next › Last »							Page 7381 of 15,705 20 Recipes of 314,090