Homebrew Beer Recipes | Page 929 | Browse 325,000+ at Brewer's Friend

Author:

amcclain

Boil Size: 130 Gallons

Boil Time: 60

Boil Gravity: 1.103

Efficiency: 80

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/28/2016 4:24 AM

Notes: pitch 350g of rehyrated yeast. The C-60 is an equal mix of C-45 and C-77. We only have 6lbs of roasted barley but if I can nab 4 more lbs from sawworks or somewhere else I will. I put the number at 8lbs so the numbers will fall in the middle of the possible ranges.

Author:

I'm mgk

Boil Size: 16.98 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: 5.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 1.55 bar

Creation Date: 1/4/2022 1:48 PM

Notes: Original below:

INGREDIENTS
For 6.5 gallons (24.6 L)
10.5 lb. (4.76 kg) Michigan pale ale malt
0.5 oz. (14 g) HBC 438 pellets, 16.6% a.a. (45 min)
2 tsp. yeast nutrient (15 min)
1 tsp. Irish moss (15 min)
0.3 oz. (8.4 g) Mosaic pellets, 11.7% a.a. (10 min)
White Labs WLP670 American Farmhouse Blend yeast starter
0.5 oz. (14 g) HBC 438 pellets, 16.6% a.a. (dry hop)
0.75 oz. (21 g) Mosaic pellets, 11.7% a.a. (dry hop)

SPECIFICATIONS
Original Gravity: 1.052
Final Gravity: 1.007
ABV: 5.9%
IBU: 35

DIRECTIONS
Single infusion mash at 150° F (66° C).
Primary fermentation at 72° F (21° C) for 5 days.
Secondary fermentation at 67° F (19° C) for 5 to 7 days.
Add 0.5 oz. (14 g) HBC 438 pellets in a muslin bag when gravity hits 1.014. Let sit for 4 days.
Add 0.75 oz. (21 g) Mosaic pellets in a muslin bag when gravity hits 1.014. Let sit for 4 days.
Bottle after 16 days of fermentation. Prime with table sugar, targeting 2.6 volumes (5.2 g/L) of CO2.

Bottle condition at room temperature.

Author:

william@bellavance.co

Boil Size: 6.3 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/7/2020 12:17 PM

Notes: https://homebrewsupply.com/session-ipa-all-grain-recipe-kit/

Author:

Boil Size: 3200 Litres

Boil Time: 60

Boil Gravity: 19

Efficiency: 76

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/15/2020 4:42 PM

Notes:

Author:

Bobnov90

Boil Size: 9 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: 1.25

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: 9/2/2018 7:26 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:

Brew by Andre

Boil Size: 165 Litres

Boil Time: 90

Boil Gravity: 1.064

Efficiency: 75

Mash Thickness: 2.5

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: 2/13/2017 12:14 PM

Notes:

Author:

Gløshaugen Bryggeforum

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Sukkerlake

Priming Amount: 7g/L

Creation Date: 10/23/2016 12:05 PM

Notes: 2g/10L CaSO_4 (kalsiumsulfat).
1g/10L CaCl_2 (kalsiumklorid).

Gjæring på 10 grader i ca 3 uker.
Diacetyl rest i to dager på 21 grader i ca 2 dager.

Best ca. 4-10 uker etter tapping på fat for å oppnå modning av malt og fortsatt ha humlearoma igjen.

Author:

banjo boys brew

Boil Size: 15 Gallons

Boil Time: 75

Boil Gravity: 1.055

Efficiency: 77.81

Mash Thickness: 1.3

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: 9/7/2016 4:00 PM

Notes:

Author:

Pulga

Boil Size: 155 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 72

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: 88.4 g

Creation Date: 7/28/2016 5:43 PM

Notes:

Author:

Umoyk

Boil Size: 7 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 17 ° C

Priming Method: dextrose

Priming Amount: 2.5 vols

Creation Date: 4/9/2013 12:54 PM

Notes:

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:

juanjo

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 60

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 13 ° C

Priming Method: sugar

Priming Amount: 30

Creation Date: 1/4/2016 2:27 PM

Notes:

Author:

A

Boil Size: 9 Gallons

Boil Time: 60

Boil Gravity: 1.056

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: 12/16/2015 2:16 PM

Notes: Aiming for 152F undershot @ 149F. Strike was 164F. 52F weather.
OG 1.070
O2 20 sec, pitch temp 70F
4.5 gal primary, lost wort to hops
7 day primary
secondary, dry hop 10 day

Author:

gorefisted@gmail.com

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/1/2015 7:50 PM

Notes: Hoppy Belgian Strong Pale Ale focused on brewing with Golden Promise malt, the new El Dorado (Spanish for "The Golden One") hops and the more traditional Brewer's Gold hops. First Gold, a UK dual-purpose hop, was chosen as a late addition/knockout hop for its spicy and slightly floral notes, matching well with the esters produced during primary fermentation.

Aiming for a resinous, fruity and dry profile with some of the traditional Belgian character; a soft yet fairly-full mouthfeel should result from the use of oats and wheat in conjunction with a traditional Belgian yeast blend. This is kind of influenced by Idle Hands' "hopification" of traditionally non-hoppy styles (hoppy hefe and hoppy tripel were both amazing and intense, keeping the best, traditionalist qualities of the original styles and adding some new world flair).

4/16/16: This one's been a long time coming. I switched the hop additions around a lot to focus on El Dorado as an aroma hop instead of a bittering hop. Doing our sacch rest now.

4/23/16: racked onto 1oz El Dorado

4/30/16: sample was great with 1wk dry hop. Forgot yeast, so did not bottle. Heavy phenols up front, great belgian character, soft, medium body. Hints of tropical hops in the finish which become more noticeable after repeated sips, and phenols calm down a bit.

5/25/16: So this ended up with 1 week in primary, 2 weeks in secondary w/ dry-hop (El Dorado). Has been conditioning in bottles for about 2 and a half more weeks at this point. Just opened my first bottle to enjoy at home (had a bottle this past weekend while at Pat's place and posted about it on FB but needed to update here).

Pours a beautiful deep orange/golden color with an absolutely massive head with spectacular retention. With a head this milky, frothy and bone white, this reminds me a lot of a classic Duvel pour, which makes me proud. Lacing is mild but appears tiered when it does come about. Body is opaque, though effervescent carbonation can be seen around the edges of the glass if you look hard enough.

Nose is bright tropical fruit (pineapple/papaya/guava, mostly), mild grassy notes, solid amounts of Belgian funk, a bit of vanilla and honeyed malt. Not a trace of alcohol to be found, and at almost 9%, that's dangerous. In other words, this smells like a perfect Belgian strong pale ale to me.

The palate is mostly rich phenolic Belgian yeast, chewy honey-leaning malt notes and juicy, bright hops. Lots of clove-y aspects intertwined with pineapple and papaya, structured on top of an almost-doughy malt/yeast combo. Very big body on this beer. Definitely not a light tasting one, but it was never really meant to be. That said, the playful hop notes and intense tropical fruit flavors make this an enjoyable warm weather beer if you don't mind the high ABV. Carbonation is medium-high.

If we brew this again, I'm suggesting several changes. The hop bill seems pretty spot-on, other than the fact that we should probably double the dry-hop quantity. It probably would've been better to just do one knockout addition of 1 oz and then do 2 oz in the dry-hop. I feel the aromatic elements of El Dorado could be pushed even more, though they do come out here for sure. I would also say we could play with the malt bill a bit, perhaps utilizing Golden Promise as the whole base malt instead of splitting with 2-row and pilsner. Oats and wheat helped provide structure here, for sure, but I'd also like to see what this is like with a bit more of each. That's more of a weird desire for experimentation than a necessity, but regardless... glad we have so many bottles of this creamy, rich, Belgian yeast-influenced tropical-fruit-cocktail in a bottle!

Author:

Bakke Brygg

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 74

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: Sukkerlake

Priming Amount: 8,5 g sukker/L

Creation Date: 12/18/2014 11:28 AM

Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 15,3 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

Mesking på 64 grader i 90 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Sukker tilsettes de siste 15 min. av kok.

Kjøl ned til 17 grader før pitching av gjær.

Start gjæring på 18 grader og la stige gradvis til 22 grader ila. 4 dager. Hold på 22 grader til FG er stabil. Senk deretter til 20 grader før tapping. Totalt 14-21 dager gjæring.

Gjæralternativer: WLP500, WLP550, WLP570, Safbrew BE-256

Med denne mengden primingsukker vil alkoholkonsentrasjonen i ølet øke med ca. 0,4% etter karbonering.

Author:

SourCarver

Boil Size: 20 Gallons

Boil Time: 120

Boil Gravity: 1.08

Efficiency: 70

Mash Thickness: 1.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: Keg

Priming Amount: Forced

Creation Date: 12/10/2014 5:22 AM

Notes:

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:

Crowley's Brew Pub

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/11/2013 2:03 PM

Notes:

Author:

Happenstance Brewing Company

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.079

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: Corn sugar

Priming Amount: 2.75, 21 days

Creation Date: 9/9/2013 6:41 PM

Notes: "also known as the hadopelagic zone and trench zone, is the delineation for the deepest trenches in the ocean. This zone is found from a depth of around 6,000 metres (20,000 ft) to the bottom of the ocean. The hadal zone has low population and low diversity of marine life."

Mash at 154F for 60 min.
boil for 90 minutes.
kill the flame, add post boil hops and let stand for 60 minutes. chill quickly and pitch a healthy amount of yeast; aerate well at pitching and once again as fermentation begins (bubbles in blow off tube).
Ferment at 68F for 14-17 days. cold crash to knock everything down, NO TRANSFER, raise back to 68F and dry hop. 3 day dry hop. bottle and let sit for 21 days.

see how this hoppy imperial stout goes. . .oy