Homebrew Beer Recipes | Page 7506 | Browse 325,000+ at Brewer's Friend

Author:

acidmedic

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.047

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: 1.9 oz

Creation Date: 6/23/2021 6:52 AM

Notes: 1. Sparged with 6 qts of 150 degree water
2. Started the boil with 2.5 gal
3. Top off to 3 gal with drainage from grain ( about 2 qts)
4. Added 1 Whirlfloc tab last 10min of boil
5. OG: 1.050
6. FG: 1.010 (7 day fermentation)
7. Carbonated for 7 days

*Did NOT come out as red as I wanted. More of a caramel color.
* Good head retention

Author:

Boil Size: 26.83 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/25/2024 4:50 PM

Notes:

Author:

robotsinmyhead

Boil Size: 6.98 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 80

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: 5/10/2024 9:54 PM

Notes: Brew in a Bag Recipe

Mash Water
1g Salt
2g Gypsum
3g Calcium Chloride

I would like to have used some 40l or something to get a bit of color in this but I have a lifetime supply of Crystal Rye, so in she goes.

This is a scaled-down version of "Summer in the City (IPL)" by Henrik Majberger (searchable), a WIP IPL utilizing Lallemand Novalager and on-hand hops.

Mash - 5gal @ 159.8
Sparge - 2.6gal @ 170

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 82

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 9.72 psi

Creation Date: 6/15/2022 2:27 AM

Notes:

Author:

lawrenjl

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: 10.23 psi

Creation Date: 2/3/2022 5:46 PM

Notes:

Author:

narleth

Boil Size: 1.375 Gallons

Boil Time: 30

Boil Gravity: 1.06

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/22/2022 9:45 PM

Notes: PicoBrew Pro instructions

Night before:
Collect and treat 1.375 gallons of water.

Brew day:
Mash at 154F for 60 min.
Boil for 30 min with schedule additions as indicated.
Chill to 170F for 30 min whirlpool
Chill to pitch temp (65F) and pitch yeast
Ferment under pressure (red PRV) at 68F.

~ Day 3:
At 5 SG points from FG, dry hop, increase temperature (70F) until fermentation is complete.
Cold crash, close transfer, finish carbonation, serve.

Author:

Arron H

Boil Size: 6.9 Litres

Boil Time: 70

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: dextrose

Priming Amount: 42.3 g

Creation Date: 1/1/2022 9:39 PM

Notes:

Author:

briancthayer

Boil Size: 13 Gallons

Boil Time: 45

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/22/2021 4:00 AM

Notes:

Author:

birot

Boil Size: 21 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 60

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: 10/12/2021 8:02 PM

Notes:

Author:

StoneColdATH

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.061

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: 8/30/2021 3:39 PM

Notes: This is a bit of a mixed bag take on a Dinner Clone. I didn't use just one recipe. V1 pulls from various grain bills, hop bills, and a typical take on water pH for new england IPAs for this recipe.

Not sure how accurate the Danvers water profile I found is but I'm using Danvers town tap water for this recipe. Will most likely need to dial in my pH for the next version.

Relatively big hop addition for the boil compared to other NE IPA clones I've done, and the aromas spilling out of the fermenter on day 1 of fermentation are pretty amazing.

Was also testing out a new brewing system and I overfilled the boil kettle so I had about a gallon too much wort which impacted my OG. Adjusted OG is 1.069 which is pretty far off the 1.075 mark I was aiming for. Regardless, should still make for a tasty mid 7% beer.

Adjustments to the next beer. Will add the full 13 oz of corn sugar instead of half. Will switch the Caramel 40L and Carapils amounts. Boiled wort looked a bit darker than I wanted.

Author:

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/14/2017 5:40 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/13/2021 8:08 PM

Notes:

Author:

Lmar04

Boil Size: 6 Gallons

Boil Time: 30

Boil Gravity: 1.044

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: 12/3/2020 11:51 PM

Notes:

Author:

narleth

Boil Size: 5 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 7/23/2020 12:10 PM

Notes: 48 hours prior:
1L starter; spin on stir plate for 24 hrs, then cold crash for 24 hrs.

Night before:
Collect and treat 5 Gallons of water.

Brew day:
Mash in at 145 °F then ramp temperature to 152 °F for 60 min.
Mash out to 170 °F
Boil for 90 min with schedule additions as indicated.
After the boil, add hops for 30 min whirlpool
Chill to pitch temp (68 °F) and pitch yeast
Ferment under pressure (5PSI)

After primary fermentation is complete, add the dry hops and wait five days.
Cold crash, close transfer, finish carbonation, serve.

Credits:
https://byo.com/recipe/bear-republic-brewing-company-racer-5-ipa-clone/

Author:

FatsSchindee

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 74

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: 30.78 psi

Creation Date: 10/7/2019 2:37 AM

Notes: Can sub honey for the cane sugar if you want a touch of honey character to complement the malt flavors.

French Strisselspalt hops for the late addition would be good as well.

Lots of possible yeast choices for Biere de Garde: Can use a cool-fermented hybrid strain like Kölsch or Alt (German Ale), a Belgian Ale strain fermented on the cool side (don’t want too high esters and phenolics, but some), such as WLP 515 or WfLP 570/Wyeast 1388, a farmhouse strain like Wyeast 3726, or Wyeast 3725-PC (Biere de Garde), WLP 072 (French Ale) or WLP 073 (Artisinal Country Ale) would be ideal... if you can find any of them. Additionally, can use a lager strain fermented on the warm side.

Lager for 1-6 months, if you can wait that long!

Author:

jocaloide

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 25 ° C

Priming Method: 7g/L

Priming Amount: N/A

Creation Date: 4/23/2019 1:30 AM

Notes:

Author:

basskebab

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.022

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/18/2019 5:23 PM

Notes: First attempt to do a low ABV table pale ale. To offset the low alcohol thinness I've used lots of speciality malts.
-Munich for extra body
-Oatmeal for mouth feel
-Carapils to keep decent head retention as the oatmeal will be doing the opposite
Windsor yeast, it's low attenuating and will leave a reasonably high FG
Higher mash temp should also lead to a higher FG
No sparge
Hops - No too high in the IBUs to make sure it's all balanced

Author:

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 72

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: 10/23/2018 4:45 PM

Notes:

Author:

Boil Size: 11 Gallons

Boil Time: N/A

Boil Gravity: 1.042

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: 9/21/2018 11:34 AM

Notes: - Mash grain for 60 minutes @ 148. Pull bag.

- Bring to 180 degrees to pasteurized and then drop to 100 degrees.

--Add lactic to lower PH to 4.5

-Pitch good belly and let sour until 3.3 PH

-Bring to boil for 15min with hops

-Cool to pitching temps and add yeast

Alternative culture:

Yogurt Souring - Add 2-4 teaspoons of live yogurt to the starter wort. Maintain a 100-110°F (37.8-43.3°C) temperature for about 24 hours. On brew day, and after the 24 hour sour starter is finished, mash and sparge a low IBU wort as normal, boil for a few minutes, and then chill the wort down to 100-110°F (37.8-43.3°C). Pitch the yogurt starter into the wort, and hold the temperature as close to the 100-110°F

Author:

Boil Size: 17 Litres

Boil Time: 90

Boil Gravity: 1.032

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: Corn sugar

Priming Amount: N/A

Creation Date: 9/9/2018 10:01 AM

Notes: Skipped the protein rest because didn't have enough time to read about how to do it properly or if it is necessary.

Trying new dry witbier yeast I found.

Read that using oats can help with the mouthfeel