Homebrew Beer Recipes | Page 78 | Browse 320,000+ at Brewer's Friend

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:

rough rider

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 70

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: 7/23/2012 7:00 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:

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:

LarryBrewer

Boil Size: 7 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: Keg

Priming Amount: 10psi

Creation Date: 3/16/2012 9:19 PM

Notes: This is a really balanced, slightly malty amber beer with a touch of roasted flavor.

The IBUs are so high on this, it is out of style for an Okto, but that doesn't matter to me.

*** NOTE: Not as good as using lager yeast. Won't be trying a 'mocktoberfest' again.

The flavor profile reminds me of a porter or stout. I think this yeast would do much better in a brown ale. The complex notes the hops are supposed to impart are being overridden too much by a harsh roasted maltiness. I don't think that is coming from the grain bill. Drinkable, powerful tasting beer, but not what I was hoping for.

In summary, screw Mocktoberfest, stick with Oktoberfest and larger it.

Author:

ArPark

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.092

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/28/2016 10:14 PM

Notes: Age for 1 month before serving for maximum dill

Author:

NDB

Boil Size: 146 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 1.3

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: 2/16/2017 11:21 AM

Notes: Mash all grains for 1 hour at 150 degrees.

Sparge at 170 degrees.

One hour boil with hop regimen above.

Chill down to 50F and pitch yeast.

Ferment for about 10-14 days until primary fermentation just finishes.

Diacetyl Rest: Raise beer temp to 62-65F for 2-3 days.

Rack to keg or secondary and start cold-aging process. If possible taper temperature down 5-7 degrees per day from Diacetyl rest to 35F. Cold age at 35F for 5-6 weeks.

Author:

HG Brewing

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.086

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 2/19/2014 3:48 PM

Notes: After rinsing grains, bring water volume to 3.0 gallons and bring to a boil, add malts and 1st hop addition, and water salts. Add water until volume is 3.5 gallons. Boil 45 min and continue to follow hop schedule until flameout.

Wort chill until temp is under 70, transfer to primary and top up to 5.5 gallons, pitch yeast, and ferment for 7 days. Transfer to secondary and leave until fermentation is complete. Add Gelatin 3 days prior to bottling to clarify beer.

Bottle and condition at room temp for 21 days.
Enjoy!

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:

Water'n'Wine Truro

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 3

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: 3/1/2022 6:13 PM

Notes:

Author:

Nosybear

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 75

Mash Thickness: 2

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: 2/19/2019 11:11 PM

Notes:

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:

Wolf Pack Brewing

Boil Size: 33.42 Litres

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 72

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/12/2021 8:45 AM

Notes: https://beerandbrewing.com/recipe-west-coast-ipa-is-dead/

Mill the grains and mash at 148°F (64°C) for 30 minutes. Vorlauf until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6.5 gallons (25 liters) of wort—or more, depending on your evaporation rate. Boil for 90 minutes, adding boil hops according to the schedule. After the boil, stir to conduct a whirlpool, adding the correct amount of ambient-temperature water to hit target gravity and bring down the wort temperature to 192°F (89°C). Whirlpool with hops for 10 minutes, then allow 15 minutes to settle. Chill the wort to 66°F (19°C), aerate well, and pitch the yeast. Ferment at 68°F (20°C).

Once fermentation slows, rack off of yeast or drop yeast out of the conical, transfer to a sanitized and CO2-purged container, and add dry hops at 68°F (20°C). Once the beer clears diacetyl tests (see “Hunting for Diacetyl,” beerandbrewing.com), crash to 28°F (-2°C) for 3 days. Then package and carbonate to desired level.

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:

Mike Theodore

Boil Size: 8.75 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 65

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/14/2016 2:41 AM

Notes:

Author:

tommyvice

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 4.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/20/2016 12:50 AM

Notes:

Author:

Brew Lab

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

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: 11/7/2015 2:44 PM

Notes:

Author:

w@lter

Boil Size: 12 Litres

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 67

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/10/2016 12:27 PM

Notes:

Author:

ServaesaPorFavor

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.07

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: 12/30/2017 3:56 AM

Notes:

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.