Homebrew Beer Recipes | Page 7696 | Browse 320,000+ at Brewer's Friend

Author:

LegendAle

Boil Size: 31 Litres

Boil Time: 60

Boil Gravity: 1.044

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: 11/5/2019 8:53 PM

Notes:

Author:

Boil Size: 4.9 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: sucrose

Priming Amount: 3.9 oz

Creation Date: 7/29/2022 9:11 PM

Notes:

Author:

BrewKing60

Boil Size: 14.5 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 75

Mash Thickness: 1.25

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: 5/6/2022 11:10 PM

Notes:

Author:

Matleroux09

Boil Size: 23.54 Litres

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 68

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20.6 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/6/2022 11:06 AM

Notes: Irish Moss
Yeast Nutrent

Author:

I'm mgk

Boil Size: 22.7 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 4.7

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: 1/7/2022 11:04 AM

Notes:

Author:

Chateau Frilot Brewery

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 95 ° F

Priming Method: co2

Priming Amount: 18.21 psi

Creation Date: 10/19/2021 4:18 PM

Notes: 1. Mash grains, 150-158ºF, you choose based on desired final gravity
2. Lauter, sparge, as usual
3. bring to a boil, conduct a typical boil based on your equipment and volumes
4. don’t add hops!
5. Cool down to about 100ºF, transfer into fermenter, preferably hold temperature at 95ºF
6. Add pack of Lactobacillus at 95ºF
7. 24 hours later, add pack of Hornindal to fermenter
8. Let ferment out, about 7 days to be safe.
9. Prepare fruit, I like to use fresh fruit, pureed and then filtered to collect just juice, target ~5% juice by volume.
10. Add that fruit juice directly to the keg along with the sour beer, keep cold and carbonate.

if you can’t juice it on kegging day, juice before hand, collect juice in mason jars and freeze it. Then thaw or let it thaw in the keg.

Author:

lbfore

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: 1.5

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: 9/15/2021 12:07 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: co2

Priming Amount: 22.94 psi

Creation Date: 4/14/2020 11:06 PM

Notes: BYO April 2017 Issue mimicking a Brasserie Thiriez Rustic French Ale.

Alternate aroma hops: Czech Saaz
Yeast alternatives: white Labs WLP590 French Saison Ale, Wyeast 3711 French Saison, Lallemand Belle Saison

This is a multi-step infusion mash:
1. Dough-in the grains at 113 deg F in 10 qts of water, and hold this temperature for 15 minutes.
2. Raise the temperature by infusion of 5.8 qts boiling water, to 145 deg F for a beta-amylase rest. Hold for 45 minutes.
3. Raise mash bed by infusion or direct heat to 162 deg F and hold for 20 minutes for an alpha-amylase rest.
4. Sparge with 168 deg F water until 6.5 gallons are collected.

Boil the wort for 75 minutes, adding the hops at times indicated in the ingredients list.

Chill to 70 deg F. Oxygenate, then pitch the yeast.

Ferment at 72 deg F until fermentation is complete, about five days. Cool the beer to 54 deg F for two weeks. Cool the beer to 40 deg F and condition an additional week. Drop to 35 deg F and add gelatin fining.

Transfer beer to keg and force carbonate to 2.5 to 3 volumes.

Author:

SayvilleBrew

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 72

Mash Thickness: 1.5

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: 4/4/2020 11:54 AM

Notes:

Author:

Kris Hough

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 14.9

Efficiency: 70

Mash Thickness: 1.5

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: 2/15/2020 2:15 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/23/2016 12:50 PM

Notes: repitch us 05

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 65

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: 10/26/2019 5:30 PM

Notes: 1. Use Date syrup if dark Candi sugar is not available
2. pitch yeast at 64F/18C and let temperature rise slowly to 70F/21C over the course of 1 week.
3. Carbonate beer to 3 to 4 volumes and lager at 45-50F (7-10C) for 1 month.

Author:

Valkyrie Brewing

Boil Size: 11 Gallons

Boil Time: 30

Boil Gravity: 13.3

Efficiency: 61

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 90 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/8/2019 7:34 PM

Notes:

Author:

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 1.75

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: 2/13/2019 9:40 PM

Notes: Allow to ferment for 21 days, cold crash and gelatin fine

Author:

Darby Rose Brewing

Boil Size: 5.7 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/9/2018 11:59 PM

Notes:

Author:

Cavalieri Del Malto

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/12/2018 8:38 PM

Notes:

Author:

Dustydust

Boil Size: 14 Gallons

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 75

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: 8/28/2018 7:56 PM

Notes: Remove Jalapeno after 3 days in fermenter.

This beer is not spicy. It has the jalapeno's vegetal flavor. It goes nicely with the red base.

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 2

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: 8/23/2018 4:46 AM

Notes: pitch and ferment at 18C for 48 hours then 23C for remainder of fermentation

Author:

Markfield

Boil Size: 30.3 Litres

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 63

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: 7/29/2018 1:18 PM

Notes: 5.3GRM Gypsum

Fermentation set for 19°
1.6L starter pitched @18.9°C
starter on plate 24hrs before pitch 7:30pm 31/7/18

100gDmeLight @10min

Dextrose @10min

Wirffloc @10min

1tsp yeast nutrient @10min

MASH WATER (L)21.05 SPARGE WATER (L)13.65

Ingredients:

for 6.0 gallons (22.7 L) [Net: 5 gallons (18.9 L) after hop loss]
13.25 lb (6.01 kg) Two-Row pale malt
0.6 lb (272 g) Crystal 45 malt
0.6 lb (272 g) Carapils (Dextrin) Malt
0.75 lb (340 g) Dextrose (corn) sugar
3.50 oz (99 g) Columbus* 13.90% A.A. 90 min.
0.75 oz (21 g) Columbus* 13.90% A.A. 45 min.
1.00 oz (28 g) Simcoe 12.30% A.A. 30 min.
1.00 oz (28 g) Centennial 8.00% A.A. 0 min.
2.50 oz (71 g) Simcoe 12.30% A.A. 0 min.
1.00 oz (28 g) Columbus* 13.90% A.A. Dry Hop (12 to 14 days total)
1.00 oz (28 g) Centennial 9.10% A.A. Dry Hop (12 to 14 days total)
1.00 oz (28 g) Simcoe 12.30% A.A. Dry Hop (12 to 14 days total)
0.25 oz (7 g) Columbus* 13.90% A.A. Dry Hop (5 days to go in dry hop)
0.25 oz (7 g) Centennial 9.10% A.A. Dry Hop (5 days to go in dry hop)
0.25 oz (7 g) Simcoe 12.30% A.A. Dry Hop (5 days to go in dry hop)
*Tomahawk/Zeus can be substituted for Columbus
White Labs WLP001 California Ale Yeast or
Wyeast 1056 American Ale Yeast

Original Gravity: 1.072
Final Gravity: 1.011
Extract Efficiency: 75 percent
IBUs: 90-95 (actual/not calculated)
ABV: 8.2%
SRM: 7

Directions:

Mash grains at 151-152° F (66-67° C) for an hour or until starch conversion is complete.
Mash out at 170° F (77° C) and sparge. Collect 8 gallons (30 L) of runoff, stir in dextrose,
and bring to a boil. Add hops as indicated in the recipe. After a 90 minute boil, chill wort

URL: https://www.homebrewersassociation.org/attachments/0000/6351/doubleIPA.pdf

to 67° F (19° C) and transfer to fermenter. Pitch two packages of yeast or a yeast starter
and aerate well. Ferment at 67° F (19° C) until fermentation activity subsides, then rack
to secondary. Add first set of dry hops on top of the racked beer and age 7-9 days, then
add the second set. Age five more days then bottle or keg the beer.

Extract Substitution:

Substitute 6.5 lb (3.0 kg) of light dry malt extract for two-row malt. Due to the large
hop bill for this recipe, a full wort boil is recommended. Steep grains in 1 gallon (3.8 L)
of water at 165° F (74° C) for 30 minutes, then remove and rinse grains with hot water.
Stir in dextrose and top up kettle to 8 gallons (30 L), and bring to a boil. Add hops as
indicated in the recipe. After a 90 minute boil, chill wort to 67° F (19° C) and transfer to
fermenter. Pitch two packages of yeast or a yeast starter and aerate well. Ferment at 67°
F (19° C) until fermentation activity subsides, then rack to secondary. Add first set of dry
hops on top of the racked beer and age 7-9 days then add the second set. Age five more
days then bottle or keg the beer