Homebrew Beer Recipes | Page 763 | Browse 325,000+ at Brewer's Friend

Author:

Toup

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 20

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/12/2012 5:54 PM

Notes: 2 x coopers Ale yeast.

Author:

Sean Dawson

Boil Size: 17.3 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 17 ° C

Priming Method: co2

Priming Amount: 0.78 bar

Creation Date: 4/9/2021 9:19 AM

Notes: Second iteration of my Rye IPA.

I’ve kept the classic hops in the boil but am dry hopping with tropical hops to mix things up a bit.

I've simplified the malt bill and tried to dial down the crystal malt flavour. I've also upped the proportion of rye malt.

I'm interested to see how the Voodoo malt goes, it is apparently "best described as a perfect blend of Amber, Munich, and Medium Crystal". If you can't get it, I would substitute a smaller amount of c60 and put a bit of light Munich in.

I didn't have as much dextrose as I thought on brew day so the OG is lower than the last iteration too

Fun fact: I thought there was something wrong with the US-05 when I saw no activity for about 12 hours so I also pitched some BRY-97 so I'm not sure which yeast I can attribute the success to.

Author:

Kråka

Boil Size: 15 Litres

Boil Time: 90

Boil Gravity: 1.084

Efficiency: 76

Mash Thickness: 3.1

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: 4/11/2018 5:43 AM

Notes: Plan is to make to beers on with OG around 1070 9l and one with OG aroung 1100 4l, the 4 liters beer will be added mushrooms for interesting tase notes. The recepie is as such made for a 18L 1070 where as 8L will be boiled down to 6L and 2 L boiled down to 0.5L and added at high cresant with 50g sugar and 50g Dextrose to dry out the beer and increase the gravity and caramel like flavors from the boiled down wort.

Crystal 60L is seen as 150EBC (will be a tad lighter)

Author:

RockHopper

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/10/2017 1:22 PM

Notes:

Author:

Mikklan

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 70

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: 1/28/2017 7:00 PM

Notes:

Author:

stinksoup

Boil Size: 24 Litres

Boil Time: 70

Boil Gravity: 1.046

Efficiency: 69

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/14/2016 8:33 AM

Notes:

Author:

Jeremiah White

Boil Size: 7.07 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/16/2016 12:06 AM

Notes:

Author:

BrewZtar

Boil Size: 2300 Litres

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 75

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: 6/2/2015 9:38 PM

Notes:

Author:

Nosybear

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.068

Efficiency: 70

Mash Thickness: 1.25

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: 5/12/2015 1:40 AM

Notes: Start fermentation in the low 60's, let rise to upper 60's as fermentation progresses

Target is 32 IBU, no hop character or flavor.

Author:

chefandy

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.14

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: 5.

Priming Amount: OZ.

Creation Date: 10/17/2014 12:45 PM

Notes: INGREDIENTS ANADIDOS: AVELLANAS TOSTADAS,
PASTILLA DE WIRHFLOC, LACTOSA,

Author:

7 Slot Brewing

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 74

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 64 ° F

Priming Method: Corn Sugar

Priming Amount: 4 OZ

Creation Date: 11/20/2013 4:51 AM

Notes: MASH INFO: Single infusion/Batch Sparge/Full Body Mash in with 14.38 quarts of water at 174. Should equalize to 156 degrees. Mash at 156 for 60 minutes. Batch Sparge twice with 2.5 gallons of water at 175 degrees. Boil for 60 minutes using the hop schedule listed in the ingredients section. Add Nibs to primary after fermentation has ended, do not rack beer to a secondary. Just add the nibs to the primary fermentor. 2-3 days before adding them, soak the nibs in just enough Vodka to cover the nibs. Then dump them in, vodka and all, let sit on the nibs for 7-10 days max, 3 to 4 days seems about right.
ADD LACTOSE WITH 10 min LEFT IN BOIL show less

Author:

Solli

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: N/A

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: 5/30/2012 6:33 PM

Notes:

Author:

Jameswoody

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 65

Mash Thickness: 1.5

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: 8/23/2015 10:09 PM

Notes:

Author:

wolfie7873

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2015 3:09 PM

Notes:

Author:

EBCB

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 90 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/18/2014 5:12 PM

Notes: No chill, hopstand 30 mins

Author:

TKO

Boil Size: 15 Gallons

Boil Time: 60

Boil Gravity: 1.064

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: 7/15/2018 7:37 PM

Notes: Age in rye barrel for 2 months if large, 1 month if small

Author:

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 68

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/26/2019 7:09 PM

Notes:

Author:

JoakimF

Boil Size: 23.8 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 72

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 16 ° C

Priming Method: sucrose

Priming Amount: 111.1 g

Creation Date: 12/10/2023 2:03 PM

Notes:

Author:

Bdubs Brews

Boil Size: 5 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: 12/13/2012 2:15 AM

Notes:

Author:

mccarltone

Boil Size: 2.5 Gallons

Boil Time: N/A

Boil Gravity: 1.037

Efficiency: 60

Mash Thickness: 3.38

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: Keg

Priming Amount: 12.3 psi

Creation Date: 3/4/2017 1:38 PM

Notes: Steps

1. 1-2 days before brewing make a 1 liter starter of 1.040 wort, and add your vial of WLP644. Let it sit at room temperature until use. Also make 1 liter of 1.040 wort, and pour OYL-605 into the starter. Incubate 24-48 hours at room temperature to increase the cell count.

2. Mash in at 145°f for 60 minutes; if hops have to be used, make sure to add the hops to the mash.

3. Sparge as normal.

4. Bring the wort to a boil, add salt and coriander, and then turn the heat off (no need to boil for more than a couple of minutes).

5. Adjust PH ~4.2 to limit growth Clostridium butyricum and other potential off-flavor bacteria. Not necessary, but this is a best practice suggestion. See How to Pre-Acidify for instructions.

6. Chill the wort down to 95°f, and transfer to a CO2 purged carboy or keg. Add the 1 liter of OYL-605 Lactobacillus Blend starter. Allow it to sour for 24 hours. No external heating is required.

7. After the souring phase, chill the soured wort down to ~70°F and pitch WLP644 Trois (boiling to kill the Lactobacillus before adding the WLP644 Trois is optional; see kettle souring). You can aerate if you feel necessary. After 2 weeks a stable gravity should be reached.

8. Rack or transfer off as normal to bottles or a keg.