Homebrew Beer Recipes | Page 903 | Browse 325,000+ at Brewer's Friend

Author:

Solli

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

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: 3/11/2013 9:32 AM

Notes: http://www.brewdog.com/product/hardcore-IPA
http://norbrygg.no/forum/index.php/topic,12230.0.html

Author:

Cityscape Brewing on YouTube

Boil Size: 7.19 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 77 ° F

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 1/1/2022 3:45 PM

Notes: If not using Kveik Yeast, I recommend using Wyeast London Ale III for Hazy IPAs

I used Whole Leaf Citra hops because I had them, but you can use pellet hops as well.

Fermentation Dry Hop @ 70% attenuation (1.025 to 1.027)
cold crash after fermentation is complete.

Fermentation temp: 77-83F for Kveik Yeast OR 65-67F for London Ale III

Author:

Vegan DIPA

Boil Size: 6.63 Gallons

Boil Time: 90

Boil Gravity: 1.057

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: 8/11/2021 11:46 AM

Notes:

Author:

Wolf Pack Brewing

Boil Size: 33.83 Litres

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 1.64 bar

Creation Date: 6/27/2021 8:46 PM

Notes: http://bachbrewing.co.nz/new-release-kingtide-pacific-ipa/

This beer is broad and relatively sweet but still has a clean, focused finish so does not stray into tasting cloy. This beer is massively hoppy but rather than the dominance of US hops that Craig Cooper refers to, I see a seamless weave between the piney, orange, lemon and grapefruit aromas of the US hops and the more focused bitterness, passionfruit flavours and floral aromatics of the Kiwi hops. In two words: Full + Focused

Brewers notes:
67 IBUs
Blend of us and nz hops
6.9%
7.5 ebc
Wyeast 1272

Gladfield malts
40% light lager
40% blend of Ale and American ale
5% Munich
5% light crystal
5% Torrified wheat

Hops
60 Chinook (or any bittering hops)
10 Rakau and Motueka
Whirlpool (in the 80C range) Rakau, Motueka, Mosaic, Citra, Amarillo (2/3rds of the IBU's)
Dry hop 15g/l same as whirlpool. (Half is US hops)

Mash 70C

Author:

Germainium

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 80

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 8/21/2018 1:50 AM

Notes: Brewing on Brewer's Edge Mash & Boil

1. Started with 4 gallons of distilled water and added all salts listed to Mash - heated to 167F and hit mash temp perfectly on mash in

2. Mashed normally for 60 mins with a brief recirc using a pump at 30 mins.

PH - 5.2

3. Mashed out at 170 for 10 mins then sparged with room temp jugs of RO - ~3.75 gallons

4. Boiled and followed hop schedule and whirlpool.

5. Cooled and transferred to fermenter. Set in chamber and cooled to 66 to pitch decanted 1318 starter

6. Fermentation activity in a few hours. Dry hopped day 3 then let ferment for 10 days before crash cooling with co2 filled balloons on the blowoff. Took about 1-2 fills/day

7. Closed transferred to keg with loose dry hop 2 in it. Used a clear beer draught system. Let the beer sit at room temp for 24 hours.

8. Put on co2 at 2.3 lbs

Author:

jp_homebrew

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.066

Efficiency: 40

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/17/2018 12:09 AM

Notes: add DME @ flameout

Author:

Boil Size: 1 Gallons

Boil Time: 1

Boil Gravity: 1.5

Efficiency: 1

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: 4/28/2018 10:22 PM

Notes: Add the following to the fermentor:

12 lbs honey
2.5 lbs chopped fresh pineapple
0.5 teaspoons ground cinnamon
2 cloves
1 teaspoon yeast nutrient

Add water to bring starting gravity to 1.12.

Pitch yeast.

Ferment at 60 F for 1 month before racking. Yeast will not ferment dry so this will be a sweet mead.

Author:

rolandblais

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 80 ° F

Priming Method: corn sugar

Priming Amount: .25 lb

Creation Date: 3/13/2017 11:59 PM

Notes: https://www.midwestsupplies.com/downloads/dl/file/id/807/product/9528/plinius_the_wise_extract_kit_instructions.pdf

1. Steeping Grains:
Place your crushed grains in the muslin bag and steep in at least 1½ - 2 gallons of water (or your full boil volume, up to 6 gallons) at 155ºF for 15-30 minutes.

2. Remove Grain Bag:
Discard, and bring the wort to a boil.

3. Add the Malt Extract:
Remove the kettle from the heat source. Add 6 lbs of Pilsen LME, 1 lb Pilsen DME and 0.25 oz Amarillo hops while stirring well to avoid
scorching on the bottom of the kettle.
When the extract is fully dissolved, return the kettle to the heat and bring back to a boil.

4. The Boil:
As soon as you see a boiling bubble, set your timer for
90 minutes,
and add the 2
syringes of
Hopshot hop
extract.
5. Hop Addition:
Boil for 45
minutes and
add 1 oz
Columbus
hops.
6. Hop Addition: Boil
for 25 minutes and
add 1 oz Simcoe
hops and the remaining
3 lbs Pilsen
DME and 0.75 lbs
Corn sugar (3
/4 of
the 1 lb bag).
7. Hop Addition:
Boil for 20 minutes
then remove the
kettle from the
heat source. Add
1.5 oz Centennial
and 2.5 oz
Simcoe hops and
allow to steep for
10 minutes before
chilling.
After the Boil:
8. Cool and Aerating the Wort: Cool the wort to below 80°F using an ice bath,
adding ice made from boiled water to top off your full volume, or using a wort
chiller (best method). Once your wort is below 80°F, transfer it into your primary
fermentor, and take a hydrometer reading. See our FAQs for tips on taking a
hydrometer reading.
Use One of These Methods for Aeration:
• Pour the cool wort between two sanitized buckets several times.
• Mix and stir vigorously for several minutes with a sanitized spoon.
• Aerate with the Midwest Supplies Aeration system for up to 10 minutes (#7862).
• Add pure oxygen for 2 minutes with the Oxygenation Kit 2.0 (#40033).
9. Fermentation: Pitch (add) your yeast and store your fermentor in a dark area with
a stable temperature of 65-72ºF. Leave until primary fermentation is complete,
usually between 7 and 14 days. If you’re unsure, take a hydrometer reading. If it’s
1.014 or lower, it’s done. Rack to a 5 gallon carboy for secondary fermentation and
aging. Midwest recommends a 2 week secondary fermentation for this kit.
10. Dry Hops: 1st dry hop addition: 10 days before packaging the beer, add 1.5
oz Columbus, 1 oz Centennial and 1 oz Simcoe to the fermenter. 2nd dry hop
addition: 5 days before packaging the beer add 0.5 oz Columbus, 0.5 oz Simcoe,
0.25 oz Centennial and 0.25 oz Amarillo.
11. Bottling: Remember to clean and sanitize all of your bottling gear. Mix priming
sugar with 2 cups of water and boil for 5 minutes. Cool and add to your bottling
bucket. Rack your beer on top of the priming solution, making sure it gets mixed
in well. Bottle and cap. Once bottled, store in a dark place between 65–72°F for
1–2 weeks to carbonate.
12. Enjoy with friends and family!

Author:

Boil Size: 6.75 Gallons

Boil Time: 45

Boil Gravity: 1.045

Efficiency: 82

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/29/2016 12:18 PM

Notes: Co-Pitched Goodbelly Lacto and Belle Saison at 70° and brought to 80 gradually over 5 days by adding 1° in the morning and 1° in the evening.

After 3 days a hop tea of 1oz Saaz and 1 oz EKG boiled in 2 cup of water for 10 minutes was then added for a small amount of hop flavor (we wanted the lacto to work for the first 3 days).

The fermenter was kept at 79-81 for 10 days after reaching the 80° mark and 5 gallons was kegged (leaving just hop matter, yeast and some juniper berries in the bottom along with a couple inches of cloudy beer.

4 oz of gin was added to the keg. This gin had been soaking for 2 weeks in an 8oz mason jar with a a few wine barrel stave chunks. This did not drastically change the flavor of 5 gallons of the beer but did add a small amount of gin/juniper flavor and overall complexity.

Author:

Buckskin Brewing

Boil Size: 9 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 68

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: 4/18/2016 12:54 PM

Notes:

Author:

cjmck

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 1.31

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: 2/9/2016 11:56 PM

Notes: Sub for any flavourful hop varietal.

Author:

InspirationBeer

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.011

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: Batch

Priming Amount: N/A

Creation Date: 11/16/2015 4:16 AM

Notes:

Author:

Michael Smith

Boil Size: 3 Gallons

Boil Time: 90

Boil Gravity: 1.187

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: 4/15/2015 7:57 PM

Notes: Brew Date: 4/18/2015
Bottle Date: 5/12/2015
FG: 1.024

Author:

Hop Buds

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.093

Efficiency: 75

Mash Thickness: N/A

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: 11/16/2014 3:36 AM

Notes:

Author:

recreation brewery

Boil Size: 30 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

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: 5/14/2013 3:32 AM

Notes:

Author:

Jack Dog Brewery

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 80

Mash Thickness: 2.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/5/2017 11:27 PM

Notes:

Author:

Big Robb

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: N/A

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: 2/16/2018 5:53 PM

Notes: Water treated with brewing salts to: Ca=50, Mg=10, Na=16, Cl=71, S04=69
(Keeping the Cl:S04 ratio even for a balance between malt and bitterness, hitting the minimums on Ca and Mg).
For complete details on how to adjust your water, refer to our step by step Water Adjustments guide.
1.5 qt/lb mash thickness. Single infusion mash at 152F for 90 mins. Mashout to 168F.
60-90 min fly sparge with ~6 pH water. Collect 13.9 gallons in boil kettle.
Boil for 60 minutes. Lid on at flameout, start chilling immediately.
Cool wort to 66F and aerate well. Ferment at 66-68F until complete.
Rack to brite tank (secondary), crash chill to near freezing (if possible), add 1 tsp of unflavoured gelatin dissolved in a cup of hot distilled water per 5 gallons of beer, and let clear for 2-3 days

Author:

Bassclef Brewery

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 64

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/3/2019 8:54 PM

Notes: Mash and Boil for 15min before pitching Lactobacillin and closing for 100deg hold (24hrs)

10bil cultures per capsule

190-200bil culture recommended pitch rate

20capsules per 5gal.

Author:

maconmatt

Boil Size: 6.23 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/7/2013 9:32 PM

Notes:

Author:

RustyBarrelHomebrewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 69

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: 5/9/2023 4:53 PM

Notes: ===============
5/10/2023
came out high on volume and a little low on OG. high volume is probably good since i will lose some to the fruit. considering adding some DME to boost the gravity but worried about the color being impacted. not sure how much color impact it could have either with the fruit.

if nothing done, it could potentially be a 4.5% beer depending on how much it gets diluted from the fruit...is that ok?

===============
5/9/2023
about to brew again for memorial day. not really changing anything on this, except will use frozen thawed blended peach puree.

===============
752022
Used 1.5L boiron peach puree at high krausen. Realy has good peach aroma and the flavor matches the mood of the beer which is light. It could probably use more peach, full 2 cartons or maybe 3.

================
6112022
Brew day did not have hallertau mittelfruh subbed citra noble
===============================
5/13/2021
repurposing bordeaux / run it back for a peach wheat for runnerteal 2022.

changing to use belgian s-33 although prob could use us05 since i have some.

===============================
5/13/2021
brew day.
last night i spilled a bit (maybe 1/2 pound?) of wheat on the floor, replaced it with half pound of 2 row. im going to leave the recipe as it was originally because i dont know exactly how much wheat was spilled. probably minor detail.

also axed the phosphoric acid in lieu of acid malt

updating recipe yeast - used to be witbier but i decided to go manchester this time. witbier phenols maybe dont go with raspberry and i was using manchester for blueberry earlier this week anyway.
===============================
5/3/2021
dusting off this recipe for the uncap hang suite project. only thing im changing is adding our tap water to the profile and will prob need to adjust pH

===============================
?? 2019
I just realized I accidentally added 1 more lb wheat that I was supposed to use for another beer. Adjusted the recipe to include it and adjusted efficiency.

======raspberry wheat mods 5/9/19 ===========
last time i did 1056 which was pretty clean. i think this time ill try something more traditional, there is a wy1010 american wheat? or maybe use one of the german ones....? recipe from wedding beer was wy3333 german wheat.

removing the coriander and orange peel.

also adding 2.5 lbs raspberry. will get frozen, thaw, blend, and add after fermentation is going.

======initial notes 2/21/19===========
pieced together from 1) https://www.homebrewtalk.com/forum/threads/blue-moon-clone.65328/
2) my extract recipe from last two years : https://www.brewersfriend.com/homebrew/recipe/view/450060/new-mom
3) https://blog.eckraus.com/blue-moon-recipe-clone-extract-all-grain

going more for the blue moon. alternatively was thinking about trying for the super white super hazy allagash white but im not sure teal and nana like that one as much.