Homebrew Beer Recipes | Page 911 | Browse 325,000+ at Brewer's Friend

Author:

Brian Conn

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 80

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 73 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/19/2016 2:44 AM

Notes:

Author:

PANDORA BREWING CO

Boil Size: 56 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 3.13

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: 4/29/2023 9:52 PM

Notes: LA MIEL AGREGARLA EN LOS ULTIMOS 10 MINUTOS DE HERVOR
Y EL GINGER HACERL UN HOP STAND DE 15 MINUTOS A 80 GRADOS Y RETIRARLOS

TODO OSMOSIS

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:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

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: 7/12/2018 8:48 PM

Notes: Mash at 152.

Brix = 12
OG = 1.052
F Brix = 7
ABV: 4.7%

Author:

SchuBrew

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 6.9

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/8/2017 2:39 PM

Notes:

Author:

Two Dogs Rampent

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 67

Mash Thickness: 1.5

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: 7/4/2017 1:06 PM

Notes: Added 1 tablespoon gypsum to HLT during mansion and 1 tablespoon gypsum to HLT for Sparge

This is a we mash. 6 gallons of water is used for mash in and another 3 gallons of water is used for Sparge. Target wort volume in boil kettle is 7 gallons.

Author:

SJB Homebrew

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 73

Mash Thickness: 3.4

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: 3/18/2017 10:58 PM

Notes:

Author:

maconmatt

Boil Size: 6.23 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/3/2017 9:56 PM

Notes:

Author:

friskywhiskers

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/15/2017 11:34 PM

Notes:

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:

snoochkart

Boil Size: 3.25 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 7/6/2013 11:39 AM

Notes: Pumpkin was baked at 350 for 60 mins, cooled, and then steeped with specialty grains between 150-155 for 60 minutes.

Sparged with 1 gallon of 170 water.

OG was 1.07 and FG 1.012. Not sure if steeping efficiency > 35% and/or pumpkin added some PPG.

Beer was good but a little too spicey. Would recommend cutting down on Nutmeg and Allspice. Also, steep grains for no more than 30 minutes.

Author:

jessiepagan3

Boil Size: 7.1 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: Force Carbonation

Priming Amount: 11 PSI

Creation Date: 7/18/2016 10:03 PM

Notes:

Author:

Clericuzio1

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 71

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/10/2016 4:53 AM

Notes:

Author:

zbeeblebroxxx

Boil Size: 25.2 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: 2.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/19/2015 12:51 PM

Notes: Strike temperature: 71,6 C
--> Mash liquor volume: 18,5 L (target 65 C)

Author:

Longfellow Brewing

Boil Size: 3 Gallons

Boil Time: 90

Boil Gravity: 1.179

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/29/2015 6:23 PM

Notes:

Author:

RichTheBrewer

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.076

Efficiency: 75

Mash Thickness: 1.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/27/2015 8:25 PM

Notes:

Author:

Pshemas

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 12.1

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/20/2015 6:34 PM

Notes:

Author:

Cangan

Boil Size: 33 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 3

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: 4/27/2015 1:45 PM

Notes:

Author:

BrewHop

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 30

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/6/2014 5:44 AM

Notes: I would recommend this yeast because it leaves a bit of residual malt behind. Extract can tend to leave a bit of residual sugar behind (sometimes too much) which is why I subbed in some corn sugar, if you use it put it in a 10min. If you don't want to use it the beer will end up around 6% with an estimated OG of 1.060. It's really up to you. I would recommend using 2 vials of yeast for this brew because the OG is a bit higher. If you don't want it spicy hop flavor sub out the Willamette addition for cascade. You could also use centennial instead of cascade. Let me know if you want to dry hop but I would do it with a couple ounces of cascade or centennial. I looked at the rise up red and it said it's pretty much all cascade and centennial. If the AA% is way off let me know and I can update it and send you a correction. If you can keep fermentation temps below 70F that would be ideal too, especially if it has been hot in the "Hood". Happy Brewing!