Homebrew Beer Recipes | Page 893 | Browse 320,000+ at Brewer's Friend

Author:

Boil Size: 35 Litres

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 84

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/21/2016 6:57 PM

Notes: 1.085

Author:

RustyBarrelHomebrewing

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 59

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: 2/1/2022 5:19 PM

Notes: =
2/11/22 kegged. Fg 9.5 brix with 1.06 wort correction looks like 1.014 for 7.86%abv not bad.
=============================
2/7/2022
brew day was a pain in the ass. tried using biab bag but mash was still stuck on and off, pump on and off, temps all over the place. removed the bag but still stuck. i think the oats.

then the pump was again stuck on knockout, could not get it to work at all. had to siphon the wort out the top and strain with hand strainer smh.

but we got an OG of 1074 for 5.5 gallons - this recipe minus the oats shouldve been 1076 so this counts as pretty close to spot on. so updating the efficiency now from 65 to 58. to reflect this so next time wont have to do this wonky math.

original projected abv was 8.5 but we deliberately over estimated. updated recipe projected abv of 7.8 we were shooting for 8.0

==============================
2/1/2022
bout to rebrew this for tre bday. adjusting volumes and efficiency for most up to date stats. gonna use hothead for time constraint.

could consider pulling some voss off the wheat beer and use that? its not performing so vigorously on the wheat though

==============================
12/3/2021
did not take down FG. the beer tasted amazing but turned brown after about a week. mustve oxidized during kegging or carbonating (shook keg) but it really tasted great, a lot of tropical fruity flavor and smell. not sure what hops are in this blend. detected a small amount of galaxy in it.

==============================
10/5/2021
Brew day. Updating to 68% efficiency for 1080 OG. Not sure volume tho

==============================
10/4/2021
removing DME. this will be the first brew on the grainfather so im hoping to not get abysmal efficiency - predicting/bumping efficiency up from 52 to 63 for 7.8%abv.

also starting from primo (RO?) water and building to "light colored and hoppy" BF profile.
==============================
9/30/21
BRANCHING OFF ZAMBA HAZY FOR SITIVA HAZY

pretty much going to brew it the exact same grain bill and hop profile, may leave out the warrior, and using rva 132 instead of kveik.

TODO : need to fill in AA on sitiva

==============================
6/17/21
1.015 measured FG on 6/17/21 for 7.75%abv

==============================
6/10/2021
Brew day. Ended up with too much wort, again. Forgot to cook oats but I did double crush. Still only got 50% eff wtf. Adding 2 lb dme to try to save it. Adjusting the attenuation to convince myself kviek will go down to 1012 and 8%. Bad brew day

==============================
5/14/2021
Initial recipe creation,
grain bill : copying DRIP 3. boosting a little bit. changing eff to 60 i think we should be able to do that especially with cooked oatmeal. pay more attention to volumes. try not to end up with too much wort!

hops : will feature zamba. single hop. composing schedule based on blueberry yum yum. even split between 5 min, flameout, high krausen and standard dry hop (maybe keg)

yeast : prob would be better with london, but will consider kviek

water : thinking i will use tap. acid malt for pH. we have observed better results in west coast with water adjustments, maybe we try here too?

==============================
2/3/2021. Did not make it into feb. Its about 40 days since it was kegged, less than that since canned. The canned beer stoll looks nice and smells and tastes better than some commercial stuff but it's too bitter and lost a lot of spunk. For this next time I think we need to nail down the gravity, nail down the ph. Ditch the warrior and do like a full lb total hops and do like 1/3 hop bill in whirlpool. Try to limit oxidation in transfers but I dont think that is the main problem here. Consider doing some water adjustments. I wonder how the west coast ipa water profile would do for this.
==============================
12212020 updating recipe here to reflect what i did. please reference previous versions of this recipe for the original/correct recipe. realized i didnt have any real citra during brew day so i overloaded on mosaic and used a little citra noble. then in dry hop i did something off script as well cant remember what but i think i mightve done 4 oz citra and 2 oz mosaic?

efficiency was bad, target 1072 actual 1065. bad ph reading. not sure what happened but maybe some issue with water. need to examine water profile from tap and/or build a custom profile from scratch.
==============================
12162020 recipe was drastically changed. Bad ph (4.97. wtf?) on brew day and wrong hops. Anyway also used London 3 new pack with 1 day starter expected 1017 FG instead of reused hothead 1010 FG changing that now.
==============================
11/23/2020
planning for brew 3. last one was indeed way off, not sure why, see theories below. this time bumping up 2row and wheat to get to 8%. thinking about switching from kviek and use regular london just because of my chamber and compatibility with other stuff going on. also thinking about possibly modifying water profile. thinking about brewing 10 gals eek. possibly bumping up the hops?
===============================
10/2/2020
kegged this a couple days ago. really hot with hop burn. and kind of a rubber smell and taste. i wonder if i pushed this kveik too far. also i have not been cleaning it from trub and it could possibly have gelatin protein gunk it in? not sure. prob need to start again with a fresh pitch. anyway the first pint was pretty bad tasting and the second i drank last night was also but a little better. maybe hop burn will subside. its only about 10 or 11 days out from brew day. some ipas taste better after a couple weeks. maybe itll improve.
===============================
9/9/2020
bumped up 2 row from 7.5 to 9.5, boosted up oats. not sure how efficiency will be but im assuming 65% without the oats factored in. with oats added im assuming it drops to 55. could be wrong. maybe the gravity is the problem.

added 4 more oz hops.

TODO : should figure out water...
this has sample profile but has bicarbonate instead of alkalinity :
https://www.clawhammersupply.com/blogs/moonshine-still-blog/juicy-neipa-new-england-ipa-recipe

maybe think about searching brewersfriend for one

===============================
6/28/2020
brewed tue 6/23
dry hopped fri 6/26
cold crash sun 6/28
keg & carb mon 6/29
can tue 6/30

im not finding any research on kveik needing cleanup / diacetyl rest time after terminal gravity?? some places are saying you can rack it 36-72 hours after pitch

===============================

this one is a combination of the hop profile of all the rage
* https://www.brewersfriend.com/homebrew/recipe/view/520206/all-the-rage-conan-alt-mini-mash-30min-

and the grain bill from please come to boston
* https://www.brewersfriend.com/homebrew/recipe/view/978461/please-come-to-boston-neipa

but also using hothead kveik yeast for this thing. this is the first beer with henrico water profile input and pH estimates observed, as such will be adding some acidulated malt to hopefully bring the mash pH down

Author:

dmotuba

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 8/30/2021 8:06 PM

Notes:

Author:

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.089

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: Honey

Priming Amount: 4.9 oz

Creation Date: 6/28/2020 5:39 PM

Notes:

Author:

Stevenjay1576

Boil Size: 0.75 Gallons

Boil Time: N/A

Boil Gravity: 1.056

Efficiency: 35

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: 3/10/2019 12:50 AM

Notes: Bring 12 cups to a boil, remove from heat, add hops and hold for 30 mins then cool. Pitch 3 grams of US05.

Aim for 50 ibu's with different hops.

9 grams of galaxy
12 grams of azacca
10 grams of denali

Author:

Whiskeyjack

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.029

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: 4/6/2018 9:20 PM

Notes:

Author:

Dpkup

Boil Size: 12 Gallons

Boil Time: 75

Boil Gravity: 1.061

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/29/2018 6:22 PM

Notes: Use 4.5 gallons carbon filtered water, adjusted with 4 grams gypsum. Step Mash: 45 Minutes at 150F, ramp to 170F over 15 minutes (2.5 gallons boiling water), rest for 10 minutes at 170F. Collect 6.6 gallon, sparging with 175F water. Boil vigorously for 75 minute, hopping accordingly. Whirlpool and allow to settle for 15 minutes. Chill wort to 64F. Aerate wort and pitch yeast. Ferment warm 68-70F. Dry hop one week into fermentation. Allow beer to stay warm with hops for a week. Rack beer, crash cool, and cold age for a week.

Author:

foxchainman11@yahoo.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 67

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/14/2016 4:40 AM

Notes:

Author:

sebastianswaltz

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/12/2016 6:25 PM

Notes:

Author:

Harry Bawls

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 75

Mash Thickness: 1.5

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: 12/31/2015 7:30 PM

Notes:

Author:

Boil Size: 55 Litres

Boil Time: 90

Boil Gravity: 1.065

Efficiency: 80

Mash Thickness: 3.9

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: 12/28/2015 9:30 PM

Notes: 2 kg pumpkin baked at 170 degrees for 90 minutes, use in boil in a bag
honey mixed with part of wort, and add when the wort is chill to 55 dgr

Author:

Park

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 35

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: 11/24/2015 1:05 PM

Notes:

Author:

Sas

Boil Size: 5 Gallons

Boil Time: 120

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/17/2015 11:08 PM

Notes:

Author:

hajenad

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/2/2015 3:02 PM

Notes:

Author:

UgliestLemming

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: Force carb

Priming Amount: 10 PSI @ 41

Creation Date: 2/28/2015 5:11 PM

Notes:

Author:

S0rceress0

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.087

Efficiency: 35

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: 2/23/2015 4:38 AM

Notes: http://beerrecipes.org/showrecipe.php?recipeid=105
Northern Brewer: Replaced 2 row with Gambrinus ESB Pale Malt
Austin Homebrew: Replace 2 row with Victory malt

Author:

dsaavedra

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 72

Mash Thickness: 1.6

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: 4/15/2014 12:54 AM

Notes:

Author:

Norm1906

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 4/28/2012 7:25 PM

Notes: This was my first brew and I think it has turned out pretty good. I just bottled it and will be anxious to crack it open in 2 weeks. Before bottling the taste was right where you would want it for a blonde. I am just hoping both the malt and bitterness mellow a little bit and just flow together. Im pretty excited. I am going to try in July to do this same recipe but All Grain.

Author:

105WestBrewing

Boil Size: 33 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 35

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: 7/22/2016 5:14 PM

Notes:

Author:

The ChickenWing

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.005

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 71 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/17/2017 7:49 PM

Notes: Steep milled malt along with amylase enzyme and 2 TSP gypsum in 2 - 4 gallons of water at 163.4 F for 30 - 45 minutes. Sparge malt with 170 F water until water runs clear. Top kettle up to 6.5 gallon pre-boil size. Bring to boil.

Pitch LME or syrup, allow to achieve hot break, and maintain rolling boil.

1 OZ Northern Brewer Hops @ 60 min
0.5 OZ Fuggle Hops @ 20 min
0.5 OZ Tettnager Hops @ 10 min
1 TSP Irish Moss @ 10 min

Cool wort to 170 F before adding cherries. Do not add cherries to temperature above 170 F or the natural fruit pectin will set. Stir wort for 2 minutes.

4 TSP Pectic Enzyme before pitching yeast
SafAle S-04 English Ale Yeast (recommended)

Rack to secondary after 7 days leaving behind any fruit and trub.

Source: http://www.glutenfreehomebrewing.org/recipes/showrecipe.php?recipeid=164