Homebrew Beer Recipes | Page 76 | Browse 320,000+ at Brewer's Friend

Author:

Therealmccoy3

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 65

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: 12/31/2015 11:30 PM

Notes: From September/October 2014 Zymurgy - Gold Medal category 26 "Other Mead" brewed by Matthew Weide and also category 25 "Melomel" by Matthew Weide September/October 2013 Zymurgy gold medal winner

"2" Other Fruit Melomel with Key Limes and Wildflower honey, still, sweet, standard

for 4 gallons:
13 lb wildflower honey
16 oz key lime juice
3 gallons water
3 packs Lalvin 71B-1122 dry yeast
Super Kleer

"Re-hydrated 71B-1122 yeast with Go-ferm, pitched into must (with 8oz lime juice) after being properly mixed and oxygenated. Staggered nutrient additions over 5 days of DAP and Fermaid K (amounts per mfg.) Degas for 10 days. Add 8oz of key lime juice (or to taste) when racking. Super Kleer at packaging"

Primary fermentation 30 days at 66F, secondary 90 days at 60F

Author:

Dave's Dreaded

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 7/10/2013 9:44 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/6/2016 10:58 PM

Notes:

Author:

Dubzie

Boil Size: 52.9 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

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: 11/3/2015 10:52 PM

Notes:

Author:

360petercook

Boil Size: 14 Gallons

Boil Time: 70

Boil Gravity: 1.037

Efficiency: 80

Mash Thickness: 1.33

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: 1/9/2018 1:52 AM

Notes:

Author:

tomlad@gmail.com

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 76

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: Dextrose

Priming Amount: 176

Creation Date: 1/3/2017 11:49 AM

Notes:

Author:

liquid bread brewery

Boil Size: 16 Gallons

Boil Time: 90

Boil Gravity: N/A

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: 3/2/2012 4:21 PM

Notes:
Strike with 9 gallons at 166 to hit 153. Verify Mash PH is 5.2. Adjust if necessary with lactic acid. Sparge with 11 gallons at 165-170

Pitch yeast at 50. Add 1vl for 2min of pure 02 prior to pitching. Ferment at 58. Raise to 65 degrees after a few days to clear diactyle.

Author:

Umoyk

Boil Size: 14.7 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/13/2013 10:14 PM

Notes: Table beer. Designed to highlight the yeast. Pitch at 20°C and let it rise to 21-23°C in the first 24 hours, and to 24-25°C in the next 24 hours.

Author:

DanBell

Boil Size: 7.5 Gallons

Boil Time: 65

Boil Gravity: 1.061

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/6/2015 3:18 PM

Notes:

Author:

tdiers

Boil Size: 4.12 Gallons

Boil Time: 90

Boil Gravity: 1.067

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/7/2018 6:24 AM

Notes: A Winter Seasonal Belgian Strong Dark Ale

Brew in a Bag (BIAB) Calculator
-------------------------------------------
Recipe Parameters (2.5 Gallon)
Grain Bill: 7 Pounds
Grain Temp: 82 Fahrenheit
Batch Size: 2.5 Gallons
Mash Temp: 153 Fahrenheit
Boil Time: 90 Minutes

System Variables
Kettle Size: 5.5 Gallons
Trub: 0.125 Gallons
BoilOff Rate: 1.00 Gallons/Hour
Grain Absorption: 0.045 Gallons/Pounds of grain

Output
Total Water Needed: 4.44 Gallons
Strike Water Temp: 159 Fahrenheit
Total Mash Volume: 5.00 Gallons
PreBoil Wort: 4.12 Gallons
PostBoil Wort: 2.62 Gallons
Into Fermenter: 2.50 Gallons
-------------------------------------------
OG: 1.110
FG: 1.016
ABV: 12.36%
IBU: 45.88
-------------------------------------------
--------------------------------------------
Brewing in Anvil 5.5 gal kettle.

-Hops & spices added to a hops bag to lessen the trub.
-Add 4 oz maltodextrin during last 10 minutes of boil with remaining hops & spices.

-Add Flavorings (Vanilla extract) prior to adding yeast for primary fermentation.

-Primary fermentation in the kettle or 3 Gallon BrewDemon for 14 days.

Optional: Rack to secondary fermenter for 14 days to add spices and to clear a bit. Racking should stir up those lazy yeasties.

For this batch I will use Mangrove Jack - Belgian Ale Yeast M41 (This yeast emulates the intensity and complexity of some of the best monastic breweries in Belgium, with spicy and phenolic tones. The high attenuation and alcohol tolerance of this strain allows you to brew a huge range of Belgian beers. Suitable for Belgian Strong Golden and Belgian Strong Dark Ales.)

Author:

John F McGuire

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 77

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: 4/15/2016 12:57 AM

Notes:

Author:

stimatobou

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: DME

Priming Amount: 16 oz

Creation Date: 1/8/2012 4:08 AM

Notes:

Author:

iron man brewing

Boil Size: 20 Litres

Boil Time: 70

Boil Gravity: 1.033

Efficiency: 75

Mash Thickness: 4

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: 7/11/2016 2:40 AM

Notes:

Author:

Carlosmingos

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 55

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/24/2016 9:04 AM

Notes:

Author:

BrewHop

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 74

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: 6/7/2012 2:55 AM

Notes: Mashed in about 150/151 on average. Because I had a half gallon of yeast starter and I didn't give it enough time to flocculate out I ended up with about 6 to 6.25 gallons of wort in the fermenter.

Author:

Jonathan Wurth

Boil Size: 6.8 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 73

Mash Thickness: 1.4

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: 8/31/2016 1:05 PM

Notes:

Author:

Nebula Brewing

Boil Size: 3.75 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: corn sugar

Priming Amount: 5oz

Creation Date: 6/2/2017 6:21 PM

Notes: 1. Steep grains at 153 for 25 minutes in 2.25 gallons of water. I used kettle that's not my brew kettle for this step.

2. After the 25 minutes is up, I poured the warm grain water back over the grains into my brew kettle.

3. Fill the brew kettle to 3.75 gallons of water.

4. Pour all DME into the cool water and stir in.

5. Start boil and follow the hop schedule. I use a hop bag.

6. Cooled wort. When wort cooled to 180°F, added the HS hops; 1.25oz Centennial, 2oz Mosaic, 1oz Citra. Let sit for 25 minutes as the wort cools.

7. Dropped temp to 69-70, filled carboy, topped off to 5 gallon mark, pitched yeast.

8. Nine days into fermentation, I added the dry hops.

9. (14 days from brew day) Measure out your priming sugar solution. Bottle.

10. Wait two weeks. Enjoy.

Author:

lyna

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 61 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/18/2015 2:51 PM

Notes:

Author:

Nosybear

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 70

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Corn Sugar

Priming Amount: 3.5 Oz (1/2 Cup)

Creation Date: 7/31/2013 2:39 AM

Notes: 24 Oz Hershey's Chocolate Syrup, secondary, if needed.

Honey will be late addition, added to primary after 3-4 days of fermentation.

BU/GU ratio 0.6 Final gravity 1.012, ABV 10.25%! Renaming to "Quetzalcoatl" This is out of the park good.

24 hours is long enough for the peppers to steep - 48 is the outside, as a slight bitter flavor begins to develop.

Author:

LarryBrewer

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: N/A

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: Dextrose

Priming Amount: 3.5 oz

Creation Date: 9/19/2012 5:46 AM

Notes: My try at an IIPA with CaraAroma. The Chinook hops are from home vines.

Mashing at 158 - want a higher FG with this beer to provide backbone for all the hops.

Objective - bitter as hell, but makes you want more. Smells like beer heaven. Best drank from a snifter. Coats the teeth with hops resin. Pairs well with a cigar. A universe of complexity and enjoyment.

First try with the new BRY-97 yeast. Should be fun to see how this new Chico strain performs. Could only get one 11g pack, so I will make a starter.

Expecting lower than normal efficiency due to the relatively high OG for me, and my thin walled mash tun. Going to mash for 90 minutes to try to mitigate this, stir well, and keep the temp as consistent as I can.

1/7/2013 - Results! This is a very respectable and drinkable IIPA, a lot better than many that I've had at the popular Green Dragon bar here in town!

The flavor is very caramel and malt like, bit of a roasty herbal hop finish. It does coat my tongue, mostly with sweetness. It does give a very slight bitter burn at times. The back of my tongue is 'coated', but not my entire mouth, which I think makes this IIPA easier to drink than many which are too overpowering. I still want to find that delicate balance point. The extra gypsum paid off, and I do get a mineral flavor in the aftertaste, which fits nicely with the sweetness.

The Amarillo dry hop really completes it, do not skip that step! (this is based on the sample I tasted before dry hopping)

The aroma is sweet caramel, mild tropical fruit, and herbal hops. The original pineapple I was getting from the BRY-97 is mostly gone, and amazingly this beer tastes great after only a few days in the bottle.

Honestly, I was shooting for something more bitter, so I would go ahead and up it to 140 IBUs next time, even though that is technically outside the IIPA style guidelines - it is malty and it can handle more hops. In fact, I might shoot for 50% more hops at every step next time to really amp it up. Since I was using home grown Chinook hops, all bets are off in terms of the actual AA value - ymmv.