Homebrew Beer Recipes | Page 770 | Browse 320,000+ at Brewer's Friend

Author:

NewfDrool

Boil Size: 14.9 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 80

Mash Thickness: 1.25

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: 3/14/2014 4:27 AM

Notes: 1.5L starter x 2 (WLP090).
May dry hop 5g with citra, 5g with simcoe.

Author:

Oscillation Brewing

Boil Size: 24.4 Litres

Boil Time: 90

Boil Gravity: 1.087

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/11/2013 6:16 PM

Notes: 14 day primary, 10 day dry hop. Bottle conditioned

Whirlfloc at flame out.

Gelatine fine before racking to bottling bucket

Author:

mantrame

Boil Size: 75 Litres

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 83

Mash Thickness: 3.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 9 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/25/2020 4:50 PM

Notes: Diacetyl rest på 16 grader i to etter gjæring

Author:

Freefallfrom10k

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.076

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: 3/11/2019 6:10 PM

Notes:

Rhode Island
Providence Brewing Co. | Battlecow Galacticose | NEIPA
• For 5.5 gal (20.8 L)
• 10 lb (4.5 kg) 2-row malt
• 2 lb (0.91 kg) Flaked Oats
• 1.5 lb (0.68 kg) Carafoam
• 1.5 lb (0.68 kg) White Wheat
• 2 lb (0.91 kg) Milk Sugar (lactose)
• 2 oz (56 g) Columbus whole leaf hops, 14% a.a. (FWH)
• 2 oz (56 g) Columbus pellet hops, 14% a.a. (60 min)
• 2 oz (56 g) Citra pellet hops, 12% a.a. (whirlpool, 30 min)
• 2 oz mosaic pellet hops, 12.25% a.a. (whirlpool, 30 min)
• The Yeast Bay's Hazy Daze IPA Blend yeast
• 1 oz (28 g) Citra pellet hops, 12% a.a. (dry hop, 2 days into fermentation)
• 1 oz (28 g) Mosaic pellet hops, 12.25% a.a. (dry hop, 2 days into fermentation)
• 1 oz (28 g) Citra pellet hops, 12% a.a. (dry hop, 4 days)
• 1 oz (28 g) Mosaic pellet hops, 12.25% a.a. (dry hop, 2 days)
• 2 oz (56 g) Citra pellet hops, 12% a.a. (dry hop, 10 days)
• 2 oz (56 g) Mosaic pellet hops, 12.25% a.a. (dry hop, 10 days)
• 1 oz (28 g) Citra cryo hops, 26% a.a. (during kegging)
• 1 oz (28 g) Mosaic cryo hops, 26% a.a. (during kegging)
• Original Gravity: 1.071
• Final Gravity: 1.019
• ABV: 8.1%
• IBU: 70
• SRM: 3.6
Single infusion mash at 155° F (68° C) for 60 minutes. Add first wort hops (FWH) as wort is being collected in the boil pot. Boil for 60 minutes, following ingredient additions as listed. Turn off heat and let temperature drop to 198° F (92° C), then add the whirlpool hops and let stand for 30 minutes. Chill to 70° F (21° C), transfer to a fermenter, and pitch yeast. 2 days after pitching the yeast, add the first dry hop additions (1 oz Citra; 1 oz Mosaic) . After active fermentation has stopped, typically 4-5 days after pitching the yeast, add the second round of dry hops (1 oz Citra; 1 oz Mosaic). A day later, burp your fermenter (if possible) with a 30 second burst of CO2 to rouse the hops. Just before kegging your beer, bag and add last dry hop additions (1 oz Citra cryo; 1 oz Mosaic cryo) to the keg. Enjoy!

Author:

Libre Brewing Co.

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 60

Mash Thickness: 1.25

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: 11/12/2015 1:13 AM

Notes: Jalapeno 2 w seeds in fermenter after 7D and leave for 7D
2 Jalapeno wo seeds in keg

***subbed warrior for citra****

original recipe
2 row 9
munich 1.5
vienna 1
c 20 0.5

columbus .75 40
1oz each amarillo, citra, centennial, columbus-flameout

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 72 ° F

Priming Method: Corn Sugar

Priming Amount: 4oz

Creation Date: 2/11/2016 4:53 PM

Notes:

Author:

SJB Homebrew

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 71

Mash Thickness: 3.5

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: 2/26/2016 12:20 AM

Notes:

Author:

vita_k

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 80

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/31/2016 5:44 PM

Notes: Objevil se křís - zřejme moc dlouho v kvasne nadobě. Nechat max 3 týdny.

podle jineho vypoctu ibu to vychazi jinak: https://www.homebrewmap.com/cs/tools/calculators/ibu-diversity

Blbe se mi darilo drzet 66 stupnu, obvykle jsem presahoval. Priste pouzit vice vody.
whirlpool moc nepomohl. Usazenin bylo dost. zkusit filtrovat pres platno priste?

https://goo.gl/photos/LEHaxof7RcMfzKuD6

Martin Urban: nižší cukrotvornou bych dal 62stC a klidně na půl hodiny nebo i 40 minut (vaříš 15tku)...nebo nechat makat betu a alfu dohromady na těch 66stC, ale 1 hodinu - pak by 72stC měla smysl ne jako dextrinisation rest, ale jen jako glykoprotein rest (prostě už bys měl z těch 66stC zcukřeno, jen bys na 72stC louhoval glykoproteiny, který jsou dobrý na pěnu a tělo)...jinak chinook a žito jdou dohromady dobře...já osobně bych do sypání, asi dal pro nějakou komplexnost chutí ještě třeba trochu nějakýho světlýho karamelu (carapils, carahell), ale to je věc chuťovejch preferencí...jo a na premiant bych se asi vyprd a postavil to cely jen na tom chinooku, ale to je myslim taky jen detail, kterej ve výsledku asi nikdo nepozná:-)...

Author:

Coadinghaylor Creations

Boil Size: 3.5 Gallons

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 87

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/19/2016 4:20 PM

Notes: 2016 Barley Wine from Coadinghaylor's. Hops courtesy of Joe Kostrubiak (Evansburg, PA). Fresh picked 10/20. Dried.

Author:

SchuBrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 9.2

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/27/2018 1:37 PM

Notes:

Author:

Eviljay

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/17/2017 8:10 PM

Notes: Same dry hops as flame out. Added 23 Jan.

Author:

Micka

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.044

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: 1/31/2017 3:36 PM

Notes:

Author:

nkgarfield

Boil Size: 6.65 Gallons

Boil Time: 20

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: 1.78

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/11/2017 10:05 AM

Notes: Add two to three packs of Goya fruit pulp of choice to the keg (14 oz. each).

Author:

mjarvis08

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.106

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/25/2017 4:02 PM

Notes:

Author:

Wolf Pack Brewing

Boil Size: 37.85 Litres

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 16 ° C

Priming Method: co2

Priming Amount: 2.01 bar

Creation Date: 1/30/2021 10:19 PM

Notes: https://beerandbrewing.com/loving-summer-blonde-ale-recipe/
https://www.youtube.com/watch?v=TGmYdl-qBxs

Mill the grains and mix with 3 gallons (11.2 l) of 163°F (73°C) strike water to reach a mash temperature of 152°F (67°C). Hold this temperature for 60 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains with 4.3 gallons (16.2 l) and top up as necessary to obtain 6 gallons (23 l) of wort. Boil for 60 minutes, following the hops schedule.

After the boil, chill the wort to slightly below fermentation temperature, about 60°F (16°C). Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 60°F (16°C) for one week, then allow temperature to free rise to 70°F (21°C). Upon completion of fermentation, add dry hops and wait 2–3 days. Crash the beer to 35°F (2°C), then bottle or keg and carbonate to approximately 2.5 volumes of CO2.

Author:

LukeC

Boil Size: 15.5 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: Sugar

Priming Amount: 50

Creation Date: 7/21/2017 8:01 AM

Notes:

Author:

Dorimo

Boil Size: 6.25 Gallons

Boil Time: N/A

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/12/2017 4:01 AM

Notes: This recipe was inspired by Ross Harms and a Fruity Pebbles Brew. It's part of a "Cereal Killer Challenge" within the brew club and just a fun "Raw Beer" recipe to play with. Below are the notes and guidelines I am using for this brew day as well.

(This recipe uses 3 box's @ 580g/each)

Notes from Ross Harms Fruity Pebbles Brew

-mix crushed grain, hops, cereal, and rice hulls in a bucket.
-I mashed at 149°f for 1 hour with 1.25qt per lb
-I heated the full volume of sparge water to 185°f
-Instead of doing a traditional mash, I actually treat the sparge water like a giant mash out and add add the full volume to the mash tun.

-It is important that the contents of the mash tun hit a temperature between 161°and 170°. If you are less than this the wort will likely not be pasteurized. If you are higher than this you may start to produce DMS. I shoot for 166°.

-Hold this temp for 15 minutes

-I sanitize my kettle and chiller during this time.
-Transfer and chill to pitching temp in your sanitized fermenter.
-Pitch yeast

Author:

10-7 Brews

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/24/2015 2:08 AM

Notes: Two pouches of yeast...brewing this weekend 11/1/15 for the first time. Update...12/15/15....wow this turned out great...it's a keeper...good mouth feel..slightly sweet but still enough bitterness...and very small hint of vanilla...perfect.

Author:

TheLadybugTree

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.027

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/26/2014 9:06 PM

Notes:

Author:

Kortatu

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.086

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/2/2014 1:23 PM

Notes: El primer batch fue renombrado a
"Am I a Bastard?"