Homebrew Beer Recipes | Page 7456 | Browse 325,000+ at Brewer's Friend

Author:

BigChilly75

Boil Size: 5.75 Gallons

Boil Time: 30

Boil Gravity: 1.059

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: co2

Priming Amount: 12.08 psi

Creation Date: 10/23/2020 5:08 PM

Notes:

Author:

norbert_lz

Boil Size: 30.98 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 18.3 g

Creation Date: 12/7/2022 3:42 PM

Notes:

Author:

buhjangles

Boil Size: 10.5 Gallons

Boil Time: N/A

Boil Gravity: 1.08

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: 9/17/2022 10:13 PM

Notes:

Author:

Alex_78

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.098

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 1.87 bar

Creation Date: 8/16/2022 7:07 PM

Notes:

Author:

Steasa

Boil Size: 25.13 Litres

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 73

Mash Thickness: 2.5

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: 6/18/2022 6:00 AM

Notes: Meek brewing Blazing World clone
Recipe targets: (4 gallons, 72% efficiency) OG 1.068, FG ~1.012, IBU ~100, SRM 13.5, ABV ~7.3%

Grains:

3.8 kg (83.4%) Maris Otter
675 g (14.8%) Munich
50 g (1.1%) Roasted Barley
31 g (0.7%) Carafa II

Hops:

Hop extract - 5 mL (equivalent to 28 g of 10% AA hop) @ 90 min

Simcoe - 17 g (12.9% AA) @ 25 min

Mosaic - 17 g (12.7% AA) @ 0 min (with a 15-minute steep)

Nelson Sauvin - 52 g (12% AA) @ 0 min (with a 15-minute steep)

Mosaic - 34 g after started chilling, when wort temp below 180 F

Simcoe - 17 g after started chilling, when wort temp below 180 F

Mosaic - 17 g dry-hop for 7 days
Nelson Sauvin - 42 g dry-hop for 7 days
Simcoe - 36 g dry-hop for 7 days

Misc.: 1/2 tab Irish Moss @ 5 min

Yeast: US-05 Safale, rehydrated

Brewed on August 13th, 2014, mashed in at 65C
Mashed-out for 10 minutes for final volume of ~21.7L

- SG a bit high at 1.049 (target 1.048). 90-minute boil.
Flameout hops had a 15-minute steep before turning on the chiller; wort temp was almost immediately below 82C where I added the second amount of flameout hops.
Final volume ~15L
Chilled down to 18.3C, OG high at 1.072.
Aerated with 90 seconds of pure O2, pitched rehydrated yeast.

Day1: the next morning, airlock activity was present, and quite active by the evening.
Continued for 4-5 days before stopping;
beer temp got up to 22C.

Day 12:
25/8/14 - FG finished a bit high at 1.015.
Racked beer to CO2-purged keg and added dry-hops in a weighed-down mesh bag; left keg at room temp.

Day 18
31/8/14 - Removed dry-hops, set keg in keezer to chill down to ~7C before starting carbing.

IPA Water profile
For red IPA, the water profile should be something like 75 ppm calcium, 20 ppm magnesium, 50 ppm bicarbonate, 200 ppm sulphate, 50 ppm chloride and 25 ppm sodium with a residual alkalinity near zero, which, with these numbers, works out to about (-)5.

The thinking here is that 75 ppm is a good calcium level for beer clarity and medium mineral structure, 20 magnesium is good for yeast health, 200 sulphate is good for a clean crisp hop character, the chloride and sodium are low but slightly enhance the malt character and the near zero residual alkalinity value along with the caramel malt bill will drive the mash pH down to about 5.4, which will be good for a clean hop expression and malt brightness.

Brewed 10-7-22
Mash ph 5.36
Collected 25Lcat 1.055
Post boil: 1.068
Flameout hops added and hop steep, stirred once on adding
Whirlpool hops added after <82C then chilled and whirlpooled
20L in fermenter
Pitch yeast at 18.3C, hold at 18.9C for 5 days and then gradually take it to 21C over a 2 or 3 days. Always finishes and no off flavors

Author:

Chimayx

Boil Size: 17 Litres

Boil Time: 60

Boil Gravity: 1.083

Efficiency: 71

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/18/2021 4:17 PM

Notes:

Author:

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.105

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/28/2021 7:25 AM

Notes:

Author:

sinaguacustom@gmail.com

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: N/A

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: 7/27/2021 11:55 PM

Notes:

Author:

teslowja

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/26/2021 4:06 PM

Notes: single decoc.

Author:

patrickg

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

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: 2/18/2021 11:56 AM

Notes: New England IPA
(5 gallons/19 L, all-grain)

Ingredients
9 lbs. (4.1 kg) US 2-row malt
2 lbs. (0.91 kg) UK Golden Promise malt
1 lb. (0.45 kg) flaked wheat
12 oz. (340 g) flaked oats
1 oz. Warrrior @ 30 mins
1 oz. (28 g) each Citra, Eldorado, Galaxy - flameout
1 oz. (28 g) each Galaxy, Eldorado - 170 deg. for 20 mins
2 oz. (28 g) Citra - 170 deg. for 20 min
2 packs White Labs WLP095 (Burlington Ale) yeast
. cup corn sugar (if priming)

Step by Step
On brew day, prepare your ingredients; mill the grains, measure your hops, and prepare your water.

On brew day, mash in all the grains at 156 °F (67 °C) in 5 gallons (19 L) of water, and hold this temperature for 60 minutes. Raise the temperature by infusion or direct heating to 168 °F (76 °C) to mashout. Recirculate for 15 minutes. Sparge with 168 °F (76 °C) water until 6.5 gallons (25 L) of wort is collected.

Boil the wort for 60 minutes, adding the hops at times indicated in the recipe. The first wort hops are added to the kettle just before lautering begins. The 0 minute hops get added right after the heat is turned off. Stir the wort gently and allow to cool to 170 °F (82 °C) then add the hop stand hops. Allow to stand for 20 minutes then chill to 64 °F (18 °C) and rack to the fermenter.

At 14 days, rack the beer, prime and bottle condition. Do not filter or fine the beer.

Author:

Boil Size: 16 Gallons

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 85

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: 4/10/2015 1:22 AM

Notes:

Author:

DanVS

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 4.8 oz

Creation Date: 7/21/2020 3:09 AM

Notes:

Author:

Cole Mckenzie

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.035

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: 1/14/2020 1:34 PM

Notes:

Author:

lostcook

Boil Size: 372 Gallons

Boil Time: 70

Boil Gravity: 1.064

Efficiency: 93

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: 1/2/2020 3:13 AM

Notes:

Author:

BrendanCommon

Boil Size: 3400 Litres

Boil Time: 60

Boil Gravity: 12.7

Efficiency: 92

Mash Thickness: 2.75

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/7/2019 2:10 PM

Notes:

Author:

Dstick

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 45

Mash Thickness: 1.2

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: 3/18/2019 4:55 AM

Notes: 1

Author:

PoppaBrew08

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.087

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: 3/16/2019 8:35 PM

Notes:

Author:

Jan Erik Johansen

Boil Size: 3 Litres

Boil Time: N/A

Boil Gravity: 1.427

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/2/2019 11:06 AM

Notes: A quick brew. Place the bag with liquid malt extract (LME) in hot water. Bring 3 litres of water to a boil. Transfer LME to fermentor. Add water and dry extract/sugar. Stir. Fill up with cold tap water (total 22 l). Stir again, and oxygenate. Make sure the wort holds about 18-22 degrees C. Pitch yeast slurry. Add dry hops after 3 or 4 days, during active fermentation.

Reused about 1 cl of yeast slurry from previous brew, the NEIPA Frisk bris. The yeast cake was dirty (lots of proteins and hops) and the OG a little high at 1.064, so it was a bit risky. Fermentation was slow and went on for almost 3 weeks, but finished as low as 1.004. Should probably have made a starter, and used yeast nutrient (which I forgot).

Author:

3BirdBrewing

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/27/2018 9:40 PM

Notes:

Author:

beachousebrewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/21/2018 1:32 PM

Notes: Add cacao and maltodextrin with 10 min left in boil.
Add clarity ferm to primary with yeast.
Cut vanilla bean into small sections and soak in vodka for one week minimum.
Use frozen strawberries, thaw in fridge before puree, then rack beer onto strawberries in secondary.
Add vanilla beans and alcohol to secondary.
Check flavor after 5 to 7 days before kegging/bottling.