Homebrew Beer Recipes | Page 743 | Browse 310,000+ at Brewer's Friend

Author:

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.053

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: 5/3/2021 10:09 AM

Notes:

Author:

Boil Size: 6.3 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 70

Mash Thickness: 1.25

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: 4/4/2020 8:05 PM

Notes: Alternate Yeast: Wyeast 1272 American Ale II

1800ml Starter

FROM BREW 365

Denny Conn's Rye IPA
Hop and Spicy!

This is another recipe created by Denny Conn and made popular around the various internet forums. It is a hoppy, refreshing, West-coast style IPA with the added spicy layer of Rye.
It is quite light in color and has an easy-drinking, medium body. The hops provide a flavorful hop base while not being too biting.
The Beer

This IPA starts with a somewhat standard bill of 2 Row and some 60L Crystal for color and a bit of caramel and sweetness. Interesting, Flaked wheat is added for a bit of texture and, along with CaraPils, helps head retention. What makes this beer somewhat unique is the addition of 3 pounds of Rye. Rye adds a spicy, somewhat crisp, and perhaps peppery flavor to this IPA.

The hop treatment is US West Coast with Columbus and Mt. Hood hops providing the clean, citrus, refreshing bitterness. The First Wort Hopping technique is supposed to impart a smooth aroma/taste addition that is comparable to about a 20 min. addition.

The hopping schedule is finished off with a dry hopping addition of Columbus hops to give this beer a refreshing taste and aroma.
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Author:

Brian Beaulieu

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 60

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: 4/20/2018 11:02 AM

Notes:

Author:

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/29/2015 1:07 PM

Notes:

Author:

tWright

Boil Size: 5 Gallons

Boil Time: 75

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/14/2015 2:13 PM

Notes:

Author:

Tjockstoffe

Boil Size: 18 Litres

Boil Time: 120

Boil Gravity: 1.056

Efficiency: 50

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/26/2016 7:25 AM

Notes:

Author:

WearyTraveller

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

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: 5/7/2016 12:21 PM

Notes:

Author:

mpmccann

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: Force Carb

Priming Amount: N/A

Creation Date: 1/27/2017 5:14 PM

Notes: Add whirlpool hops at flame-out for 20 min. as wort is cooling down. Remove hops from kettle and continue to cool to pitching temp.

Author:

Richard F Shoff Jr

Boil Size: 8.5 Gallons

Boil Time: 150

Boil Gravity: 1.067

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/21/2017 3:28 AM

Notes:

Author:

BenchBrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 68

Mash Thickness: 1.42

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: Forced Carbonation

Priming Amount: N/A

Creation Date: 10/11/2017 8:47 PM

Notes: Trillium Inspired IPA first recipe in this style for my brewery was Hyperspace
Changed flaked wheat to wheat malt and added flaked barley and rolled oats
No crystal
Pale changed to Pilsner
Dropped dextrose by 4 oz (ABV from 7 to 6.4)
Changed Columbus to Centennial
Changed Galaxy to Mosaic and added Citra
2nd yeast (Sach Trois) added to nudge it to the wild side

Author:

BHolthe

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/25/2017 3:17 PM

Notes:

Author:

garrad21

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 80

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/14/2018 3:46 AM

Notes:

Author:

pubsie

Boil Size: 21 Litres

Boil Time: 15

Boil Gravity: 1.048

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: 5/13/2022 10:40 PM

Notes:

Author:

JoelG11

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 77

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: 9/24/2012 11:35 PM

Notes: using 1056 slurry vs. BRY-97 slurry (2rd Generations) for comparison (2 Liters each, which should lower the gravity to ~1.065)

Using:
1.5 gal/hr boil off
1.4 qts/lb mash thickness
1 Gal trub loss
.25 Gal Eq. Loss

Author:

ncaswell2@gmail.com

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 70

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: 3/11/2018 6:47 PM

Notes: Rogue Ales: Hazelnut Brown Nectar clone
Rogue Ales: Hazelnut Brown Nectar clone
(5 gallons/19 L, all grain)
OG = 1.056 FG = 1.014
IBU = 33 SRM = 22 ABV = 5.7%

A nutty twist to a traditional European Brown Ale. Dark brown in color with a hazelnut aroma, a rich nutty flavor and a smooth malty finish.

Wyeast 1764 (Rogue Pacman Ale) (1.5 qt./~1.5 L yeast starter)

Step by Step
Mash in 15 qts. (~14 L) of water to get a single-infusion mash temperature of 153 °F (~67 °C) for 45 minutes. Sparge with hot water of 170 °F (77 ºC) and collect 6.5 gallons (25 L) of wort. Boil for 90 minutes. Add hops at times indicated and Irish moss with 15 minutes left in the boil. Cool wort to 70 °F (21 ºC), transfer to fermenter and top up to 5 gallons (19 L). Aerate well and pitch yeast. Ferment cool (60 °F/16 ºC) until complete (about 7–10 days). Transfer to secondary or rack with corn sugar and hazelnut flavoring. Bottle or keg as normal.

According to Rogue brewer on another site, Northwestern extract is more potent than most. If you don't have it recommend starting there and going up to taste if you need to.

Batch #2 notes. Changed the Caramel 20L and 80L to 10L and 60L to try to lighten the color a bit. Also eliminated the lactose. Will try this batch without that or flaked grains. The caramel malts are supposed to add sweetness, and may be enough. If the beer has a thin mouthfeel, will try batch 3 with flaked grains or even carapils. Will ferment to completion at 66-68 degrees.

Batch 2 did not have thin mouth feel. It was still almost too sweet. Need to either look at grain bill, mashing temps, or sparge to see if maybe can cut down the sweetness. Also need to cut hazelnut extract and see if that makes the overall flavor a little more sessionable.

Author:

sumerchuck

Boil Size: 3.2 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

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: 2/26/2016 10:30 PM

Notes:

Author:

McKnuckle

Boil Size: 3.48 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 92

Mash Thickness: 3.06

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/21/2014 4:21 PM

Notes:

Author:

Steve da Sleeve

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: Keg with 8.09 PSI

Creation Date: 11/28/2013 1:11 PM

Notes: Half the grain was double milled. Adjusted calculated mash/sparge volumes down - 18 qts instead of 19.3 for sparge. Mashed overnight started 157.5 at 10:30 pm ended 147 at 6 am. Ran out of MO, so added 2-row, generally this recipe works great with a 50/50 split of MO + 2-row or pilsner...

OG 16.4 brix. Lots of troub in fermentor - transfered too quickly, didn't let it settle, working fast...!

FG 7.8 brix - 1.013. Kegged with 1 oz Citra cones

Terrific IPA, new house beer!

Author:

KyleChepla

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

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: 8/2/2013 12:02 AM

Notes:

Author:

DrPaulsen

Boil Size: 6 Gallons

Boil Time: N/A

Boil Gravity: N/A

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 90 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/16/2013 4:07 PM

Notes: No boil, no sparge, no chill. Pasteurize in the MLT, transfer to a bucket & let cool to 95F in the fridge before shaking to aerate & pitching the lacto. Put regular tap water in the HLT (save on water).

Try to hit 10 MC/mL for Lacto (225 BC - 1.2 MC/mL/P) & 4 MC/mL for Sacch (90 BC - 0.5 MC/mL/P).

Grow Lacto in ~1.2L starter (@1.020) for 5-7 days at 80F to hit proper pitching rate. Just pitch a pack of the yeast, no starter required.

Pitch the lacto 48 hrs early at 70F, then pitch 1007.

http://www.youtube.com/watch?v=_hClp9huB1M

http://wildbrewchronicle.blogspot.com/2012/09/3-smoked-berliner-weisse.html

Lichtenhainer