Homebrew Beer Recipes | Page 97 | Browse 320,000+ at Brewer's Friend

Author:

Boil Size: 1.25 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 65

Mash Thickness: 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: 5/22/2015 10:09 AM

Notes:

Author:

Mdseek

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.086

Efficiency: 69

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: 4/11/2015 11:53 PM

Notes:

Author:

Wolf Pack Brewing

Boil Size: 25 Litres

Boil Time: 15

Boil Gravity: 1.064

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/28/2019 4:12 AM

Notes: https://www.panheadcustomales.com/beers/rat-rod
Hops used in this beer as reported in this article - https://toastmag.co.nz/beer/panhead-speeds
amarillo, mosaic, ekuanot and simcoe hops

There’s a monster American hopping regime inside this unfiltered diamond, throwing the juicy orange and fruit salad characters forward without too much bitterness or malty sophistication.

https://www.whitelabs.com/yeast-bank/wlp066-london-fog-ale-yeast

Panhead Rat Rod Partial Extract Recipe
https://www.brewersfriend.com/homebrew/recipe/view/888006/panhead-rat-rod-hazy-ipa

Based on:
1 x WW APA LME can
3.4kgs of DME (6.5% ABV)
2 x White Labs London Fog Ale Yeast - https://www.whitelabs.com/yeast-bank/wlp066-london-fog-ale-yeast
4 Hops are in it according to this article - https://toastmag.co.nz/beer/panhead-speeds - amarillo, mosaic, ekuanot and simcoe hops

This is the tasting notes that Panhead refer to - https://www.panheadcustomales.com/beers/rat-rod
There’s a monster American hopping regime inside this unfiltered diamond, throwing the juicy orange and fruit salad characters forward without too much bitterness or malty sophistication.

I have had a crack at the water chemistry based on a Hazy IPA Target profile that I found.
1 gram Calcium Chloride

No Whirlfoc as you want it hazy
But adding in the normal yeast nutrient

It is not supposed to be very bitter, so no boiled hops as the bitterness will come from the APA can – 30 IBU
So steeping for 15 minutes at 75C for all hops.
Just need to play around with quantities of each.
I have just started the recipe on 15 grams of each hop type = 25.38 IBU

So total IBU = 55.38

Dry Hop after 5 days with 35 grams of each hop

Process would be:
Prepare your water volume (25L) as normal with Campden Tablet and bring to strike temperature
Add the Water treatment additions and yeast nutrient with the Flaked Oats and Mash for 30 minutes
Get Whirlpool going
Add LME can and top up with 1.5L of hot water to fully extract all the contents of the can.
Add DME
add hops and steep for 15 minutes
Chill to 20C
Transfer to Fermentor
Pitch yeast

Author:

jeremydgreat

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: N/A

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: 7/8/2013 2:35 AM

Notes: - Tasting notes: Color is perfect. Clarity (whirlfloc + gel) really helped. Lacing and head are spot on. The bittering could come up a tick (from 60 to 70 perhaps.) Amarillo feels pretty orang'y and almost mellow! Maybe try the same recipe but swap some of the Amarillo for Cascade or event Centennial (more aggressively citrus'y.) I think using two "aroma" hops isn't enough. Something heavy hitting like Simcoe, Centennial, etc is needed for the heavy, hoppy backbone...

Now to try Centennial instead of Citra and make the adjustments mentioned above: http://www.brewersfriend.com/homebrew/recipe/view/91377/hopstand-ipa-v4-centennial-amarillo

Author:

Tore

Boil Size: 28 Litres

Boil Time: 62

Boil Gravity: N/A

Efficiency: 80

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: 4/21/2012 4:37 PM

Notes: Grated grapefruit and mandarin peels, added it to about a liter of water. Added the fruit meat. Made a puré of the fruit and heated it to 60C, took it off the stove and let it sit until cool. Added the puré to the fermentor along with the cooled wort.

Author:

Rodrigo Wantuk

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 53

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: Vanilla Inverted Suggar

Priming Amount: 8g

Creation Date: 10/19/2015 3:02 PM

Notes: Utilizado 2 vials de levedura American Ale da Bio4 para fermentação.

Author:

stelem@alice.it

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.5

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/4/2015 10:35 PM

Notes:

Author:

Boil Size: 490 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/4/2015 3:24 PM

Notes: We won Silver for Dark IPA in the Ontario Brewing Awards for this one.

http://www.momandhops.ca/winners-announced-for-2015-ontario-brewing-awards/

Author:

Cyx

Boil Size: 6.5 Litres

Boil Time: 60

Boil Gravity: 1.254

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 2.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/6/2018 4:29 AM

Notes: Steep Caramunich II and Spec B grain for 20-30 mins with 3 litres of hot tap water (not boiling).
Strain liquid into a large saucepan. Rinse grain with another 1 Litre of hot tap water into the saucepan, and discard grain.
Add another 2.5 litres of water and 1.5 kg liquid light malt to the saucepan, and bring to the boil whilst stirring.
Add 30g Styrian Goldings hops.
At the end of the 60 minutes, turn off the heat.
Add the rest of the malts, candy sugar and ½tsp nutrient (but not the Dextrose), and stir to dissolve.
Use chiller to bring down temp. to 22°C.
Pour the contents of the saucepan into the fermenter, and top up with water to 20 litres.
Stir vigorously to aerate.
Add yeast and ferment as close as possible to 20°C
On Day 4 of fermentation, add 500g Dextrose to the fermenter, and continue fermentation. Bottle or keg when gravity is consistent over two days.

Author:

Boil Size: 28.4 Litres

Boil Time: 90

Boil Gravity: 1.062

Efficiency: 63

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/9/2018 9:33 AM

Notes:

Author:

Mikeystew

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/20/2014 9:15 PM

Notes:

Author:

mytdil6

Boil Size: 11 Gallons

Boil Time: 30

Boil Gravity: 1.068

Efficiency: 75

Mash Thickness: 1.333

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/3/2017 5:13 PM

Notes:

Author:

HG Brewing

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.147

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 3/21/2014 5:23 PM

Notes: Ferment for 7 days and transfer to secondary and rack onto Simcoe hops for dry hopping. Leave for 5 days or until fermentation stops.

Add Gelatin (optional) 3 days prior to bottling and cold crash to clarify beer. Bottle and condition for 21 days. Chill, enjoy.

This hop forward IIPA screams Northwest hops. 2 pounds of honey add a little warmth, while helping keep the body and mouthfeel lighter than your typical IIPA's.

Author:

Chainsaw Mechanic

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 60

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: 3/27/2015 10:55 PM

Notes:

Author:

Old Goat Brewing

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/13/2012 6:02 PM

Notes: mashed for 45 minutes at 149 and decocted 45 minutes at 157

Possibly sparging in my boil kettle.

2L starter is probably required.

Author:

meryvn

Boil Size: 29.12 Litres

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: Dextrose

Priming Amount: 162.98

Creation Date: 3/26/2016 5:23 PM

Notes:

Author:

Black Hops

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/5/2019 4:14 AM

Notes: Spiced with Vanilla, Nutmeg & Cinnamon

Author:

Ninja Bunny

Boil Size: 5.5 Gallons

Boil Time: N/A

Boil Gravity: 1.377

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: 8/23/2015 12:09 AM

Notes: Ingredients, Part 1:
7 x 96 ounce bottles (5.25 gallons) Wegmans 100% Apple Juice, pasteurized, only vitamin C added
2 lbs. Dextrose
Nottingham Yeast

Ingredients, Part 2
5 campden tablets (Optional, see notes)
5 – 12 oz. cans of Frozen Apple Juice Concentrate, thawed to room temperature
12 oz. Caramel Syrup

Recipe for Caramel Syrup:
2 cups of water
2 cups of light brown sugar
2 tsp. ground cinnamon
Combine in a saucepan and bring to a boil. At boil, reduce heat and simmer for about 5 minutes (until volume is reduced to half). Let cool & bottle for future use.

Part 1 (Started 1/7/12):
Opened 1 bottle of apple juice, got a gravity reading of 1.050. Temp is 64 degrees.

In a 6 gallon carboy, pour in bottles 1 and 2 of apple juice.

Open bottles 3 and 4 of apple juice. Pour half of each bottle into carboy. Add 1 pound dextrose per bottle to the remaining amount of apple juice in bottles 3 and 4. Shake bottles to mix sugar and apple juice. Pour bottles 3 and 4 into carboy.

Pour bottles 4, 5, and 6 of apple juice into carboy. Take another sample for OG, got a reading of 1.064. Open Nottingham yeast, pour into carboy. Agitate carboy to mix in yeast. Pour bottle 7 of apple juice into carboy.

Part 2 (In about 14 days):
Check for target FG of 1.010 to 1.015

Rack cider into a 5 gallon carboy.
OPTION: If you want a still cider, add 5 crushed Campden tablets to the cider at this time. If you want a carbonated cider, skip this optional step.
Make the Caramel Syrup and wait 24 hours before proceeding.

After 24 hours, siphon cider into your bottling bucket. Add the Caramel Syrup and the 5 cans of apple juice concentrate while siphoning to aid in mixing. Bottle the cider and enjoy.

If you are carbing in the bottle, be aware that this will carb up fast (4 - 5 days) due to all the sugar. I highly recommend that you fill and cap a plastic pop or beer bottle first, and use that as a guide to tell you when it will be time to Stovetop Pasteurize the batch.

Author:

Jb97

Boil Size: 26.5 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/6/2018 10:49 AM

Notes:
Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine/chloramine (as required).
Water treated with brewing salts to: Ca=51, Mg=10, Na=16, Cl=71, S04=71
(Keeping the Cl:S04 ratio even for a balance between malt and bitterness, hitting the minimums on Ca and Mg).

Grind the roasted barley fine (I use a setting of 10) and add it after the 90 minute mash rest is complete. This avoids lowering the mash pH too far and reduces the chance of astringency which can occur from over-steeping highly roasted grains. Once the 90 minute mash is over, stop the mash pump, add the roasted barley, and give it a good stir to mix it into the existing grain bed. You need to stir well as otherwise the fine layer of powdery roasted barley on top may stop the flow. Start the mash pump again and continue with your mashout. The wort will be cloudy again but it will clear as the grain bed rises to mashout temperature over 20-30 minutes.

Try and use the recommended White Labs WLP-004 or Wyeast 1084 Irish Ale yeasts. While something like Fermentis Safale US-05 (American Ale / Chico) yeast can be substituted and works well, it's just not the same as it's a bit too clean fermenting and lacks some of the complexity.

Serve this beer with fairly low carbonation (the lower the better in my humble opinion, or even better, as a cask ale). If you have the means to serve it through a beer engine with no extra carbonation at all other than residuals left over from fermentation, do it! I think you'll really enjoy the difference. I serve mine on a stout faucet pushed by 30/70 C02/Nitrogen blend to get a nice creamy head and close to flat beer, exactly how Guinness is served on tap. One cheap and inexpensive way to (sort of) mimic this is to use a syringe. Pour the beer as you would normally and then suck up a syringe full and force it back into the beer, hard. Repeat 2-3 times and you'll knock most of the C02 out of solution leaving a nearly flat beer with a creamy head. Over carbonation destroys a lot of the subtleties of this beer. Don't over carbonate!

add 88% lactic acid to the beer after fermentation is done, before kegging. This is said to be what Guinness does today because it's cheaper, easier, and more efficient than relying on bacteria. All is takes is around 3-4 ml per 5 gallon keg. Go sparingly adding 0.5 ml at a time until the taste is to your liking. You can also use this method to do a trial run to see if you like the results: Once the beer is kegged and on tap, add 1-2 drops with an eye dropper to a 16 oz glass of beer and see what you think. 1 drop per 16 oz is equivalent to 2 ml in 5 gallons. Careful not to overdo it!