Homebrew Beer Recipes | Page 9267 | Browse 295,000+ at Brewer's Friend

Author:

Cameron Hardie

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 65

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: 12/22/2019 2:45 AM

Notes: ABV = 6.0%
IBU = 40
Boil hops separate in 2L of water, remove all hops and add to boil.

https://beersmithrecipes.com/viewrecipe/1795272/juicy-lucy-2-neipa-
https://craftypint.com/beer/4897/feral-brewing-biggie-juice-east-coast-ipa?fbclid=IwAR2cfA5_kLkUV_foMpO8q4fb8n36MAlNODWwTKDjC3Tih2SNbL8wg-BeICI
https://www.homebrewersassociation.org/how-to-brew/impact-flaked-oats-new-england-ipa/
https://thewest.com.au/lifestyle/drink/feral-brewings-biggie-juice-east-coast-ipa-sending-craft-beer-fans-into-a-frenzy-ng-b881149010z
https://craftypint.com/beer/6133/feral-brewing-imperial-biggie-juice

19/01/20 - OG = 1.050
20/01/20 - US-05 Yeast Added, WLP008 East Coast Ale Yeast was dead
25/01/20 - Infected SG = 1.01
08/02/20 - Carbonated
16/02/20 - Dumped

2nd Attempt
14/02/20 - Batch sparging much more effective,
Lost approx. 2-4L in transfer to fermenter from spillage,
21L in fermenter after adding 1L of extra water,
OG = 1.057
19/02/20 - SG = 1.010, chilled to 14C for dry hop
20/02/20 - Dry hopped
24/02/20 - Cold crashed to 2C
25/02/20 - Kegged, CO2 into OUTLET at 20psi
FG = 1.010, ABV = 6.2%
28/02/20 - Ready!!

Author:

simon8383

Boil Size: 2100 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 80

Mash Thickness: 3

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: 2/15/2023 8:49 PM

Notes: Oprindelig gær var American Ale :-)

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: co2

Priming Amount: -12 psi

Creation Date: 10/26/2022 8:10 PM

Notes:

Author:

babaur

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.069

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: 10/15/2022 9:55 AM

Notes:

Author:

Lisiy_cook

Boil Size: 360 Litres

Boil Time: 90

Boil Gravity: 17.7

Efficiency: 86

Mash Thickness: 3.65

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/4/2022 5:18 PM

Notes:

Author:

Boil Size: 1.2 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/5/2021 11:07 PM

Notes:

Author:

Dustydust

Boil Size: 14 Gallons

Boil Time: 90

Boil Gravity: 1.067

Efficiency: 69

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/11/2020 6:04 PM

Notes: Diff V1 - V2:

1. Decreased the munich, caravienne, and caramunich in order to reduce the cracker impression and to make the beer lighter. The roasted pumpkin and pumpkin seeds will add some color. The original version was brown due to the extra color added.

2. Increased the crystal 10 contribution to add more residiual sweetness to help the pumpkin pie flavor. Total crystal contribution is almost 9% now.

3. Replaced the EKG with Magnum to reduce the amount of hop trub

4. Yeast switched from A09 Pub to A01 House. I want less esters in the beer, A01 is still a high flocc' yeast, but it should clean up a little more than A09.

5. Increased spice contributions by about 1/3 in the boil.

6. Scaled recipe up to a 10 gallon batch.

7. reduced pumpkin seed contribution to reduce cracker character and color contribution.

V1 - https://www.brewersfriend.com/homebrew/recipe/view/507311/krunk-n-punk-n

Definition - krunk
Originally derived from the two words: "crazy drunk".

Usage 1 - Severe intoxication or getting drunk; a very fun or enjoyable time; also used to describe something cool, hip, or fashionable;
Yo, I'm on my 8th shot... this party is krunk!
Last night was krunk...
Homegirl's outfit is krunk!
Damnnn! That drink is krunky!

Recipe Details:
Spice to taste: If spice flavor isn't right then add more spices to taste in secondary.

Don't make a mess: Pumpkin boil addition should be in a hop sack to keep the gunk out of the pump.

Double Bake pumpkin: Cut in half and bake @ 350F till they get soft. Let cool then remove and mash pulp, put into pyrex dish and spread about 1.5" thick. Finally rebake till it kinda starts turning dark orange/golden, about 1 hr. Vacuum seal and keep cool/freeze until ready to use.

Use pie pumpkins: I used sweet pie pumpkins. Roasted pulp weighed almost exactly half of whole pumpkins. I roasted 14 lbs of whole pumpkin to get 6 lb 10oz roasted pumpkin.

Roast the seeds: Remove seeds from pumpkin and rinse. Roast pumpkin seeds at 325 F until browned. After 10 min start mixing every 3-4 mins until browned and tasting slightly toasty. 14 lbs fresh pie pumpkin yielded 8 oz (finished) of roasted seeds. Seeds took about 30 - 45 min to roast. They were wet when starting to roast. All of the seeds go in the mash.

Heat pumpkin prior to mash: Submerge vac sealed pumpkin in strike water while water is heating up. Squeeze pumpkin every so often to distribute heat evenly in bag.

Beer recipe inspired by Elysian's Great Pumpkin
http://www.elysianbrewing.com/elysian-beers/great-pumpkin-ale/

The following is a copy paste from Elysian's site:
GREAT PUMPKIN ALE

Worth the Wait

STYLE
Imperial Pumpkin Ale

BODY
Medium

TASTING NOTES
Pours deep copper with ghostly white head. Intense pumpkin, sugar and spice on the nose with a nice bready and malty backdrop to tame all those autumn spices into a remarkably smooth, balanced and delectable fall treat.

MALTS
Pale, Munich, Cara-Hell, Cara-Vienne, Cara-Munich and Crisp 45° L Crystal malts

HOPS
Bittered with Magnum

SPECIAL
Roasted pumpkin seeds in the mash, and extra pumpkin added in the mash, kettle and fermenter. Spiced with cinnamon, nutmeg, cloves and allspice.

ABV: 8.4%

IBU: 20

Author:

MaNiMa

Boil Size: 57 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 77

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/2/2020 3:16 PM

Notes:

Author:

Boil Size: 39 Gallons

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 80

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: 6/4/2020 12:22 PM

Notes: Bring to volume in BK, boil for 5 mins, reduce pH to below 4.5 with lactic acid, add Brevis, resume boil once at 3.5 pH or below by taste

Author:

Ivan Barenboim

Boil Size: 25.7 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 63

Mash Thickness: 2.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: 0.81 bar

Creation Date: 2/27/2020 6:28 PM

Notes:

Author:

thezach

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.023

Efficiency: 20

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/24/2015 12:54 AM

Notes: 12/30
Crisp, light, grassy hops, light lemony pith, balanced bitterness and malt. Super drinkable. Mike said it was “lovely.”

12/21
Legged, from Zach “ It's great, very small, very crisp and floral. Good drinkin beer. Slightly [light bodied] but in a way that adds to the crispness, I think the water chemistry really helped there.”

12/4
Batch sparged with approx. 5+ gallons.
Partigyle lower efficiency than expected (20 instead of 30%). 4-4.5 gallons or a stronger boil to reduce to 3.5 batch size may be better?

www.nepenthehomebrew.com/collections/adjuncts/products/golden-belgian-candi-syrup-1-lb-pouch-5-lovibond

MASH:
Approx
3g CaCl
4g CaSO4

Approx 4.5 gallons

Mash in 153

Partigyle brew from https://www.brewersfriend.com/homebrew/recipe/view/38170/strong-saison

Dry hop at the very end to avoid vegetal character (3-4 days)

1g/gallon CaCl maintains ion levels of 72 ppm Ca, 127 ppm Chl.
1g/gallon CaSO4 maintains ion levels of 61ppm Ca, 147ppm SO4

The optimal brewing water range for:
Calcium is 50-150 ppm
Sulfate 150-200 ppm (pale) (not to exceed 400)
Chloride 150 (not to exceed 250)

ESTIMATING 6 gallons for big beer and 5 gallons for small beer

___

Lots of long chain sugars and proteins to sustain body despite high attenuation (Michael Tonsmiere echoes this in a blog): unmalted grains, flaked grains, torrified wheat

Can start with saison or mixed culture strain or with a standard sacch strain and after a week pitch a secondary strain to add complexity and (in cases of belgian saison strains) complete attenuation.

Free rise fermentation

Dry hop at the very end to avoid vegetal character (3-4 days)

Whirlpool at 150-60 provides more peachy stonefruit whereas 170-80 leans towards citrus

Oxidation preventions (Aside from reducing hot-side and cold-side aeration) add ~.5 gram ascorbic acid per gallon - add it in any time - between mash and packaging

Salt concentrations: http://howtobrew.com/book/section-3/understanding-the-mash-ph/using-salts-for-brewing-water-adjustment
CaCl (72 ppm Ca, 127 ppm Chl per gram per gallon)
CaSO4 (61ppm Ca, 147ppm SO4)

The optimal brewing water range for:
Calcium is 50-150 ppm
Sulfate 150-200 ppm (pale) (not to exceed 400)
Chloride 150 (not to exceed 250)

The chloride anion acts to make the beer seem fuller and sweeter. It has the opposite effect of sulfate. In fact, the sulfate-to-chloride ratio is a good way to gauge the effect of the brewing water on the balance of the beer. For example, a sulfate-to-chloride ratio of 2:1 or higher will tend to give the beer a drier, more assertive hop balance, while a beer with a ratio of 1:2 will tend to have a less bitter, rounder, and maltier balance.

Author:

Rooster Brew

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 3.2

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: 7/18/2019 10:47 PM

Notes:

Author:

shockey8oz

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 68

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: 5/1/2019 9:39 PM

Notes:

Author:

Sqrlking

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 63

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/7/2019 3:59 PM

Notes:

Author:

Boil Size: 9.2 Gallons

Boil Time: 60

Boil Gravity: 1.037

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: 2/28/2019 5:11 PM

Notes:

Author:

doucet.stacey@gmail.com

Boil Size: 33 Litres

Boil Time: 180

Boil Gravity: 1.052

Efficiency: 78

Mash Thickness: 3

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: 10/23/2018 1:09 PM

Notes: 3 hour boil
33 litres after 2 hour boil
Strike water at 165 F
First strike water at 187 F
Second strike water at 173 F
FG 1.010

Author:

Mrmacaque

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.022

Efficiency: 35

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: 10/20/2018 4:08 PM

Notes:

Author:

Húflo Originals

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.025

Efficiency: 65

Mash Thickness: 2.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/12/2018 11:36 AM

Notes: 1 kg boiron peach
1kg boiron mango

Author:

dtwhite

Boil Size: 8 Gallons

Boil Time: 70

Boil Gravity: 1.043

Efficiency: 78

Mash Thickness: 2.7

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: 8/28/2018 3:20 PM

Notes: in the fermenter at 110F, add 6x GoodBelly probiotic "shots", wait for a day or two, then pitch the dry yeast

This beer was a disaster.

Problem 1: Did not get sour. I believe the Goodbelly "shots" are not just the same lactobacillius and/or the ones I got were old and useless.
Solution 1: Get the regular juice and make sure it's fresh. UPDATE: looks like adding any hops at all probably prevented the lacto from doing it's thing. No hops next time.

Problem 2: White nectarine flavor was extremely subdued.
Solution 2: Get a more flavorful fruit. Maybe throw some pineapple in there too.