Homebrew Beer Recipes | Page 907 | Browse 315,000+ at Brewer's Friend

Author:

How3ll

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 75

Mash Thickness: 1.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: keg

Priming Amount: 10

Creation Date: 2/8/2016 9:27 PM

Notes:

Author:

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: dextrose

Priming Amount: 4.1 oz

Creation Date: 4/29/2020 6:35 PM

Notes: Mash: Add 2.04g of Calcium Chloride and 1.2g of Gypsum to water (3 gal) prior to heating. Mash at higher temp (160F) for better mouthfeel. Causes more dextrin in the mash. Pre-boil pH should be between 5.3 and 5.5.

Boil: Dissolve flour in small amount of warm water and add at 15 min. Post-boil pH should be between 5.0 and 5.2

Whirlpool: Chill wort to 170F and let hops steep for 20 minutes. Then chill wort as usual.

Primary: Add 0.68g of Calcium Chloride and 0.4g of Gypsum for every gallon of water that is needed to top to 5 gal in the primary.

Bottling: pH should be around between 4.2 and 4.6.

Author:

VTHomebrewer

Boil Size: 0.5 Gallons

Boil Time: 60

Boil Gravity: 1.328

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: dextrose

Priming Amount: 0.2 oz

Creation Date: 10/2/2019 9:57 PM

Notes: 1x Bewitched Amber Ale (30 IBUs),
2x Golden LME,
1x Amber LME,
2xTbsp (1oz) vanilla extract 48-hours before bottling.

Steep grains in 2-quarts of water at 155F for 30 minutes.
Rinse, drain, and discard.

Bring to a boil and add both packs of hops and boil for 20-minutes.

Remove from heat and add all the malt extracts and mix until incorporated.

Add 1-gallon cold water to the fermenter.
Add wort and top off with more cold water.

Check the temp and pitch your yeast.

Ferment for 3-weeks, add vanilla 48-hours before bottling.
Bottle condition for at least 3-weeks.

Author:

stronk

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 3.21

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: 5/21/2019 8:04 PM

Notes: Won 1st in New England IPAs category at London LAB Homebrew Competition 2019 (held at Fourpure Brewery), out of 20 entries in category. Notes weren't fulsome in praise, score was only 37/50. Essentially comments were that all elements were present, but it was let down by a muted hop aroma and flavour. Malt flavour and balance were praised. Suggests the samples were a bit old (at about 2 months since brewday), as we noted falling aroma before we prepared the samples to submit.

Hops should be as fresh as you can possibly obtain. If fresher crops are available of other varieties that work in NEIPA (avoid piney, go for fruity/tropical and maybe some citrus) then go for these rather than older crops of the indicated hops.

After fermentation has begun, take extreme care not to introduce oxygen, as this will kill hop aroma very quickly. Take particular care at the second dry hopping step (ideally purge hops with CO2 before quickly adding), during transfers (purge vessels and lines before transferring), during bottling (using a bottling gun with CO2 tank preferred). We keg and we purge the kegs beforehand by filling 100% of volume with sanitiser and then pushing this out with CO2.

Hopstand method to avoid over stewing: cool wort to 85C and insert bag with hops. Stir inside bag to wet them, and try to get a decent amount of wort in the bag to absorb hop flavours. Allow to soak for 20 mins, then remove bag and hops, squeeze out liquid (with ideally sanitised rubber gloves, but wort at 80C+ is still likely to be sanitary) and continue to the remainder of chilling. With a Grainfather, this method requires some additional heating to retain temperature above 80C.

Yeast should be built up with a large starter to avoid over-stressing it. We use 1.8 litres at the expected OG of the wort and pitch this as close as we can to high krausen. If you prefer not to pitch the starter liquid then make the starter earlier and allow it to ferment out, then settle it in the fridge and pour off most of the clear liquid from the top before swirling and pitching the yeast. Do use the indicated strain or another known for NEIPAs, as it makes a big difference.

For dry hops: these are divided into two equal weight charges, as shown in the recipe by the different contact times (11 days vs 7 days - just guidelines). 1st charge should be at high krausen after 36-48 hours (airlock should be bubbling vigorously, otherwise wait until it is). Next charge should be around day 7 after pitching, when primary fermentation has either stopped or significantly wound down. Don't worry too much about air introduction at first dry hop step, but try hard to avoid introducing air at second dry hop. Both dry hops done in primary fermenter and no secondary fermenter employed, to minimise possibility of aeration during transfers.

Fermentation temperature regulated to 20C throughout until chilling. Chill when FG reached, ideally slowly over 3 days and to get to as close to 0C as possible. Hold at this temperature for at least a few days to allow yeast and hop particles to settle - ideally for a couple of weeks or longer to allow it to mellow. Keg or bottle with fairly high carbonation and as little oxygen introduction as possible. Do not fine. Appearance should be very hazy. If you're getting a hop burn flavour, allow it more time to mellow before drinking. This will fade with time, before the aroma does.

Author:

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 65

Mash Thickness: 4

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: 10/17/2017 3:26 AM

Notes:

Author:

stickybrad@gmail.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/26/2017 12:47 AM

Notes: Ferment for 14 days at 52 degrees. transfer to keg under light C02 blanket and cold crash to 45 degrees and lager fro another 2 weeks. Carb.

Author:

FBorrego

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: Injection

Priming Amount: 2ml (5.5g/L) priming sugar

Creation Date: 11/4/2016 11:26 PM

Notes:

Author:

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.083

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/12/2016 2:41 AM

Notes: Aged In 8 Gallon Whiskey Barel for 2 months! Strong flavorful body with a nice kick at the end!

Author:

Aaron Newport

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 72

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: Corn Sugar

Priming Amount: 3.7 oz.

Creation Date: 3/7/2016 10:21 PM

Notes: Make 1L yeast starter at least 48 hrs prior to brew day.

Taste: Not a lot of maltyness, slight bitterness, not too much of a fan of the hop flavors.

Color: Color is perfect for a blonde ale - not a lot of sediment

Smell: Nise crisp smell with a slight florally aroma.

Things to Change: Change base malt from Golden Promise to Maris Otter. Try switching the order of the hops, or switching altogether.

Author:

torgeir.nes

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 60

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: 8/1/2013 8:09 AM

Notes:

Author:

dkcollier@yahoo.com

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 84

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/5/2016 3:47 PM

Notes: ♦ BREW DATES:
Date: Brew Day • 03.04.16
Gravity End of Boil (OG) • 1.068
Gravity (FG) • unknown
Date: Pitch Yeast Day • 03/07/2016
Date: Keg Day • 03/29/2016
Drafted Who’s House • _______________

♦ SESSION NOTES:
https://beerandbrewing.com/VMkZ8ysAAKCj4XD4/article/reclamation-red-recipe
Beer Bug did not work.
It appears that the vent was not totally sealed.

This beer was terrible and was thrown out. I believe the yeast is what gave it such a sour flavor

♦ STANDARD BREWING NOTES:
♫Create 8 gallons sparge water. Bring to 154° strike temperature. Prime pump. Pump water through hose. Add tablespoon 5.2 pH balancer
♫Add 2 drops Fermcap before adding grain.
♫Add grain – Sparge at 154° for 90 minutes (Minimum 60) (One gallon loss during sparge process) Water burn rate: 1-1/2 gallon per hour.
♫Boil clean water for end of boil session adjustment. Adjust to 5.5 water line.
•Dark beers – Add x tablespoon Calcium Carbonate
•IPA beers – Add 5 tablespoon Gypsum for IPA

WAKE UP!!!!!!
15 minutes – Add immersion chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last

♦ Check to see if fermentation tank nozzle is pointed upwards

♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales

♥ DRINKABILITY: What did you like about it. Sample Date:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Reclamation Red Recipe Beer&Brewing
Published: 2016-02-02

As a follow up to “Barrel Aging for Homebrewers,” Neil Fisher has shared the recipes for some of the base beers that he uses for barrel aging. The recipe for “Reclamation Red” has undergone several different iterations, but it started out as an attempt to brew a barrel-aged version of Stone’s Arrogant Bastard. The recipe, modified for significantly lower IBUs, has become his house Burgundy Sour recipe and is a great backdrop for aging with a wide variety of fruits. Reclamation Red took two medals at the 2014 Big Beers Festival homebrew competition in Vail, Colorado. The nectarine version took Silver in the Sour Category as a Flanders Red entry, and the blackberry version took Bronze in the Belgian Specialty category.

ALL-GRAIN

OG: 1.052
FG: 1.002
IBUs: 21
ABV: 6.6%

MALT/GRAIN BILL
10 lb (4.5 kg) pale malt (2-row) U.S.
2 lb (907 g) Special B malt

HOPS SCHEDULE
½ oz (14 g) Chinook at 60 minutes

DIRECTIONS
Mash for 60 minutes at 160°F (71°C). Boil for 90 minutes following the hops schedule.

YEAST
1 Package Belgian Sour Mix 1 (White Labs #WLP655)

BREWER’S NOTES
Age for 28 days at 40°F (4°C).

Author:

stickman192

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.071

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 70 ° F

Priming Method: Molassas

Priming Amount: 1 cup

Creation Date: 12/30/2015 5:23 PM

Notes: In prep for this brew buy american oak spirals (medium) and a bottle of cheap bourbon (wild turkey or Jim beam). Soak the spirals in the bourbon for 2 months minimum. After primary fermentation of 3-4 weeks, transfer to secondary and add 1 spiral. Leave in secondary to age for up to 4 months. Taste weekly, when happy with flavor bottle next day.
Expect low efficacy due to massive grain bill.
Note: priming volumes is high due to high alcohol thus less CO2 staying in solution.

Author:

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.048

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: 11/13/2015 4:53 PM

Notes:

Author:

Squelchingfiremonkey

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 78

Mash Thickness: 2.81

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 48 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/10/2015 11:02 PM

Notes:

Author:

wjdenn1

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: 1.33

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: 10/17/2015 12:44 PM

Notes:

Author:

lyna

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 73 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/2/2015 4:57 PM

Notes:

Author:

Butter14

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 63

Mash Thickness: 1.2

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: 7/6/2015 6:14 PM

Notes:

Author:

Cerveza Dinant

Boil Size: 36.9841 Litres

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: 10/4/2012 3:20 PM

Notes:

Author:

BrewHop

Boil Size: 9 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/31/2013 6:24 PM

Notes: Brewed 1/5/2014. Strike water was 168F and I over shot to about 153F. Recirculated about 15 gal of the mash which brought it down to 151F. Decided I should top off with a quart of cold water which brought it down to 147F. Then added a pint of boiling water which made it 148F. Next time maybe I should shoot for 149? pH was actually 5.0 which I think it way too low. I ended up adding .2 grams of pickling lime about 30min in to see if I could bump it up a bit. pH sample from about 50min put the mash at 5.15. Boil kettle efficiency was 1.047 which puts the efficiency at 89%. Hit 1.058 on the nose but I probably got about 6 gallons. Forgot to put the 0 min hop addition in so I might DH with that. I was worried about not getting enough volume from the 90min boil so I turned it down at about 20min. I probably ended up with about level with the false bottom left in the kettle so there was a bit left over so 8.75 or 9gal is probably right on for a 90min boil. Pitching temp was about 68F. 1/6/14 temp was about 67F so I decided to put an aquarium heater in the bath to bump up the temp. 1/6/14 evening temp was holding at 70F and I turned off the heater mid-day. 1/7/14 turned on the aquarium heater in the morning and bumped it up to 72F. 1/8/2014 kicked the heat up to 74F, stepped it up to 76F in the evening cuz fermentation is slowing a bit. 1/9/2013 kicked it up to 78F, will probably leave it there for about a week. I am considering dry hopping for about 7 days also. Took a gravity reading on 1/20 and it was about 1.009. Thinking I will probably leave it for another week in primary and I also dry hopped it today. 1/24/14 took out of swamp bath at 78F and biofined with 2 tbs of biofine. Kegged 1/27/14. Should force card to about 2.4 volumes of C02. Beer was different than the one I made before. In the future I will probably stick with Belgian Pilsner for the base.