Homebrew Beer Recipes | Page 8234 | Browse 290,000+ at Brewer's Friend

Author:

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: N/A

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: 9/3/2020 9:58 PM

Notes:

Author:

DickSpangler

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/13/2023 11:00 PM

Notes:

Author:

Darth Fermentis

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

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: 9/8/2022 4:42 AM

Notes: Roasted pumpkin pure for 1 hour at 350 with sprinkles of light brown sugar. Pumpkin added to the mash.

Author:

Steasa

Boil Size: 27.52 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 71

Mash Thickness: 2.5

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: 3/16/2022 11:35 AM

Notes: BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Metry Station IPA
Brewer: Scott
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 7.81 gal
Post Boil Volume: 6.51 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.062 SG
Estimated Color: 4.2 SRM
Estimated IBU: 81.1 IBUs
Brewhouse Efficiency: 76.00 %
Est Mash Efficiency: 79.2 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU Volume
8 lbs Pale Malt (2 Row) US (1.8 SRM) Grain 1 60.4 % 0.63 gal
4 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2 30.2 % 0.31 gal
12.0 oz Flaked Quinoa (1.6 SRM) Grain 3 5.7 % 0.06 gal
8.0 oz Cara-Pils/Dextrine (1.3 SRM) Grain 4 3.8 % 0.04 gal
0.53 oz Columbus (Tomahawk) [14.00 %] - Boil 60.0 min Hop 5 22.6 IBUs -
10.40 g Gypsum (Calcium Sulfate) (Boil) Water Agent 6 - -
6.30 g Epsom Salt (MgSO4) (Boil) Water Agent 7 - -
3.40 g Calcium Chloride (Boil) Water Agent 8 - -
0.53 oz Simcoe [13.00 %] - Boil 10.0 min Hop 9 7.6 IBUs -
1.98 oz Centennial [10.00 %] - Steep/Whirlpool 30.0 min Hop 10 23.1 IBUs -
1.98 oz Citra [12.00 %] - Steep/Whirlpool 30.0 min Hop 11 27.8 IBUs -
1.0 pkg English Ale (White Labs #WLP002) [35.49 ml] Yeast 12 - -
1.98 oz Simcoe [13.00 %] - Dry Hop 6.0 Days Hop 13 0.0 IBUs -
1.00 oz Citra [12.00 %] - Dry Hop 6.0 Days Hop 14 0.0 IBUs -
1.98 oz Simcoe [13.00 %] - Dry Hop 0.0 Days Hop 15 0.0 IBUs -

Mash Schedule: BIAB, Full Body
Total Grain Weight: 13 lbs 4.0 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 36.12 qt of water at 155.6 F 148.0 F 60 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

Sparge: If steeping, remove grains, and prepare to boil wort
Notes:
------
Mash: 64C for 60 mins
Hopstand:
30 minute hopstands after the boil. I cut the heat after the boil and immediately put in the big addition for the hop stand and stir a little and let it sit for 30 minutes.

Dry Hopping:
First dose of 56 grams Simcoe and 28 grams Citra in bucket loose at 68F for 6 days then cold crashed to 0C.

Kegged with 56g Simcoe and 15g Citra in weighted bag. Double flushed keg and bag of hops with C02 and left at room temperature for 2 days then into keezer.

Cold dry hopping alternative
I’d likely “soft crash” the beer to ~58F (14C) for a day or two then dry-hop (preferably in a keg flushed with C02 and under pressure). Shaking the keg a couple of times a day and then transfer off the hops after day three. I’d consider around .2 gram of metabisulfite (per 5-gallons or 19L) while dry-hopping to help scavenge oxygen. I prefer quicker contact on hops at cooler temperatures now with ample agitation to encourage extraction.

Fermentation:
Temperature: 16C for 24 hours then 19C for 3 days then 20C
for 7 days.

Used Voyager Compass Atlas Malt
Weyermann Carapils

Brewed 27/3/2022
Mash ph:5.51
Ph Sparge water 5.95
Collected 26L @1.054
Final gravity: 1.058

Author:

Ted Armstrong

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 62

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/8/2021 5:43 AM

Notes: Mill the grains and mash at 150°F (66°C) for 60 minutes. Vorlauf until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to obtain 6 gallons (23 liters) of wort—or more, depending on your evaporation rate. Boil for 60 minutes, adding hops and Whirlfloc according to the schedule. After the boil, chill the wort to slightly below fermentation temperature, about 66°F (19°C). Aerate the wort and pitch the yeast. Ferment at 68°F (20°C), adding the dry hops after 1 week. After 5 days on the hops, rack into secondary, or cold crash and package.

Author:

TheCowabungaDude

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.094

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/21/2021 6:35 PM

Notes:

Author:

sloughbrewer

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 0.75

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: 7/9/2021 10:48 PM

Notes: Clone of Cast Iron Brown Ale from 4 hands@ St Louis,MO. My wife loved it --so happy wife, happy life.

Reviews says obnoxious amt of choc and roasted barley --so doubling as starting point from basic recipe.

Update --It is very good and easy drinking-- It could go even more Choc and barley, but I am a newbie to the all grain brewing so I tend to error on the side of continuing to be able to drink my own beer. :)

Ver 4.4.2020 -Increased Choc and Barley, backed off 2-row and going to try German Bock yeast WPL-833

Author:

Boil Size: 22.5 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 2

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: 11/7/2020 9:29 PM

Notes:

Author:

Vonchilliman

Boil Size: 9.57 Litres

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 113.1 g

Creation Date: 11/4/2020 7:49 AM

Notes: An adaptation of Jamil Zainasheff's Antwerp Afternoon Belgian Pale Ale.
This has been adjusted to us NZ malts and a Voss Kveik yeast.

Bittering hops seem high @58g

23 litre recipe. Scaled up from 19 litre.

Yielded about 20.5 litres in the fermentor.

Author:

JackMcCormish

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 69

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: 10/25/2020 1:48 PM

Notes:

Author:

MFer Brewery

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

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: 8/1/2017 12:11 AM

Notes:

Author:

Tears4Beers

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: 3

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: 4/3/2020 1:17 AM

Notes:

Author:

X-LEON

Boil Size: 63 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 67

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: 3/10/2020 8:00 PM

Notes:

Author:

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

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: 2/4/2020 8:41 PM

Notes:

Author:

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

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: 12/4/2019 9:30 PM

Notes:

Author:

Casa Zambrano

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 76

Mash Thickness: 3.1

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: 11/6/2019 11:41 PM

Notes:

Author:

Muteantbrew

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 69

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: 5/12/2019 4:40 AM

Notes:

Author:

xstnzsound

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 78

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/17/2019 6:56 PM

Notes:

Author:

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.039

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: 9/24/2018 7:10 PM

Notes:

Author:

RevFrank

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 73

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: Forced CO2

Priming Amount: 18.9 PSI at 34F

Creation Date: 10/9/2017 2:49 PM

Notes: 3-5 days primary
2-4 days secondary
fermentation temp: 68F

cold crash 3 days at 34F - At temp, add gelatin fining

force carbonate at 3.5X -- 18.9 PSI at 34F

Bottle and or server

typical hefeweizen
smooth and bready with some clove and subtle banana.