Homebrew Beer Recipes | Page 31 | Browse 310,000+ at Brewer's Friend

Author:

PorterbleBrewing

Boil Size: 28.5 Litres

Boil Time: 15

Boil Gravity: 1.029

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/29/2016 4:38 AM

Notes: Kettle sour with Lacto P

Author:

noelmueller

Boil Size: 5 Gallons

Boil Time: 10

Boil Gravity: 1.052

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/17/2014 6:55 PM

Notes:

Author:

Black Hops

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 16.7

Efficiency: 85

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 17.5 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/5/2019 4:26 AM

Notes:

Author:

mcurtis431

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: 1.25

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: 6/17/2016 11:55 AM

Notes:

Author:

TampaTony

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 60 ° F

Priming Method: Forced

Priming Amount: 12

Creation Date: 9/12/2013 6:02 PM

Notes:

Author:

RustyBarrelHomebrewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 62

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: 10/18/2018 4:01 AM

Notes: Mango Maya (version 2) Oct/Nov 2018 :
Won 1st place at 2018 Stone Homebrew Competition and American Homebrew Association Rally!

Efficiency came out really low so I had to add DME a couple days into fermentation. I intended to add more but it was all I had on hand at the time.

I put all the dry hops and the coconut all in one giant muslin bag, it was pretty stuffed. Probably did not get max extraction. Considered racking to secondary to free up some head space but it was still actively fermenting I didnt want to mess with it too much.

Side note : because of other ongoing batches, this batch did not have an airtight seal on the fermentation bucket. I just used my brew pot lid.

START MANGO MAYA VERSION 1 NOTES
March 2018
bumping warrior from .5 to .75 - RR was not bitter at all but all sweet and smooth. When dry hop wears pff its missing some bitter balance. Should prolly do 1 whole oz. But non ipa guests might like it more if less bitter.

unclear on how much coconut. this guy used 0.5 lb for 1-3 days in dry hop (but he also used another 1lb during boil and another 0.5 lb in keg). seems like not a lot but he insists not to overdo it. he says it imparts flavor fast.
https://www.homebrewtalk.com/forum/threads/coconut-ipa.586566/

some other recipes im seeing are using a pound or more total. a lot of people have been adding some to boil, which as of this writing it is too late to consider. cant decide if i want to add 1/2 or a whole pound...

Went with 8oz flaked unsweetend coconut for 3 days and it is really coconutty! But not too much.
END MANGO COCONUT MILKSHAKE NOTES :

START STRAWBERRY MILKSHAKE NOTES
January 2018
original notes from strawberry milkshake research :
did not finish my recipe before getting to the brewstore so its a little improvised but i think it will work.

one worry is that the original recipe was only 1073 OG. when i beefed up the malt bill i did not add any additional bittering hops so it will be pretty low IBU and Bu/GU but we'll see...

strawberry is strawberry puree. or maybe frozen and thawed fruit. add the fruit after high krausen. add dry hops after that, approx 4 days before keggings.

based off
https://www.brewersfriend.com/homebrew/recipe/view/437443/milkshake-style-ipa-clone

some people say add green apples to boil to get the pectin which makes the body and haze - no apple flavor in the end. guy said he added 5 apples. for this version i will omit though. https://www.beeradvocate.com/community/threads/milkshake-ipa-help.497852/

some say to add wheat flour too but im not so worried about the appearance, it should be hazy enough with the oats wheat and manchester yeast...

heres another recipe reference supposedly closer to the tired hands version :
https://www.brewersfriend.com/homebrew/recipe/view/392896/ipa-tired-hands-milkshake

thinking about breaking off a couple gallons before the strawberry addition and adding toasted coconut :
https://www.homebrewtalk.com/forum/threads/coconut-ipa.445732/
1.5 lb coconut toast at 190 for 15 min constantly turning. Some add to mash or boil or keg but I think I'll just secondary

update 01242018 : some homebrew stores have kits now, check out the grain bill for those (more or less the same, they dont use any puree necessarily : http://www.greatfermentations.com/downloads/instructions/beerkits/ShakeitGoodMIPAAG.pdf
END STRAWBERRY MILKSHAKE NOTES

Author:

brunodav

Boil Size: 7.25 Gallons

Boil Time: 70

Boil Gravity: 1.07

Efficiency: 73

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: 12/26/2012 7:09 PM

Notes: When primary fermentation is complete, split 2 nice fresh vanilla beans lengthwise. Scrape out and reserve all the seeds and "gunk" in them. Cut the pods into roughly 2-3" pieces and add the pods, seeds and "gunk" to a secondary fermenter. Leave them there until you get the amount of vanilla flavor you like. I usually start tasting at about a week and a half, and may leave them in until 2 weeks. You may want to let them go a bit more than you think is necessary since the vanilla flavor fades with time. When the beer is done in secondary, rack to a keg or bottling bucket with about 375 ml. of bourbon. I use Jim Beam Black. You don't need to use an exceptionally good bourbon. The bourbon flavor should integrate with the porter and vanilla flavors, not stand out and shout "Bourbon!" You can determine the amount of bourbon for your own tastes through the following method....pour 4 2 oz. samples of the beer that goes into the bottling bucket or keg. Dose each with a measured amount of bourbon. Taste them to decide which you like best, then scale that amount up to your batch size. This beers does not need, nor benefit from, extensive aging. Generally, I prefer it within a couple months of brewing.

Author:

Isomerization

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 74

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 73 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/23/2018 1:29 AM

Notes: Add 5 mL hop shots at 60 min.

Add 0.75 lb of Lactose with ~5 min left.

Split hops at whirlpool between FO and 170F

Split hops between Day 2 and after most of pineapple addition is fermented out.

Puree pineapple chunks, strain and heat at ~170 F for 5-10 min prior to adding to fermenter. This will denature the papain enzyme that can digest proteins and ruin head retention.

When kegging, add ~2 oz of the vanilla extract (5 vanilla beans added to ~8 oz of vodka on 10FEB18).

BREW DAY: 25FEB18

First round of dry hop added on 27FEB18, second round on 01MAR18. Beer cold crashed on 03MAR18 and kegged later that night.

FG = 1.017, add ~2 oz of vanilla extract to the keg prior to CO2 purging.

Author:

freudian_sips

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 66

Mash Thickness: 3.17

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: Corn Sugar

Priming Amount: 5.16oz

Creation Date: 3/29/2019 7:25 PM

Notes: Use the Brulosophy Lager Method

7 days of primary at 50 degrees F

Raise to 68 degrees for dry hopping and D rest for 4-10 days

Drop to 8 degrees every 12 hours until 30-32 degrees. Hold for a week or more.

Keg, prime with Corn Sugar, enjoy!

Author:

John Baker

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

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: 7/20/2014 12:20 AM

Notes: General recipe that will be used for single hop beers going forward.
Batch one is brewed with Mandarina Bavaria hops.

Author:

Remmy

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 78

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/27/2014 7:37 PM

Notes: Brewed September 20, 2017 - OG 1.058 - 6 gal.

October 3, 2017 - Kegged - FG 1.009

Author:

mdgator

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: 1.25

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: 1/2/2016 5:35 PM

Notes:

Author:

byåsen Bryggarlaug

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/18/2015 11:08 PM

Notes:

Author:

davblck

Boil Size: 14 Gallons

Boil Time: 90

Boil Gravity: 1.074

Efficiency: 75

Mash Thickness: 1.33

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: 9/15/2012 5:56 PM

Notes: Pitch two 3.5L starters into two cardboys containing 5.25 gallons of wort each. Pitch temp 64deg. Ferment at 66 for 14 days.

Aged 6-9 months.

2012 SCCF Homebrew Contest: Best of flight Stout/Strong Ale

Author:

TampaTony

Boil Size: 13 Gallons

Boil Time: 80

Boil Gravity: 1.043

Efficiency: 73

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 48 ° F

Priming Method: Force Carb

Priming Amount: 12 PSI

Creation Date: 8/29/2014 12:43 PM

Notes:

Author:

Ben's beers

Boil Size: 21 Litres

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 75

Mash Thickness: 6.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/29/2013 10:41 AM

Notes: 90 minute boil

Author:

Herr Braumeister

Boil Size: 7.28 Gallons

Boil Time: 75

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/28/2018 11:31 PM

Notes: Mash at 150.

Could use malted or flaked wheat instead of torrified.
Could substitute Challenger hops for Pilgrim.
Could substitute Simcoe or Columbus for Summit.

Author:

dfigravity

Boil Size: 11.9 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/6/2016 9:37 AM

Notes:

Author:

cullenmcdermott

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

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: 10/28/2014 1:52 PM

Notes:

Author:

El Día de la Cerveza

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: Carbonatación Forzada con Co2

Priming Amount: N/A

Creation Date: 7/26/2018 7:50 PM

Notes: Seguir los procesos que hemos dejado en el vídeo de nuestro canal YouTube.

SOBRE EL AGUA a usar para esta cerveza. Se puede usar como agua BASE: el agua de Bronchales (agua embotellada de mineralización muy débil) que podéis comprar en Mercadona. Esta agua tiene una composición de Calcio 3mg/l, Magnesio 3mg/l Sodio 1 mg/l, Cloruro 1 mg/litro, Sulfato 4 mg/litro y 22 mg/litro de Bicarbonatos.

Primero debemos tratar toda el agua a emplear con las sales necesarias para obtener el perfil de agua final deseado para nuestra IPA, en nuestro caso 41,9 litros: 15,9 litros para maceración y 26 para aspersión. Añadiendo a todos estos litros de Agua de bronchales lo que explicamos a continuación, conseguimos el perfil de agua ideal que apuntamos y aparece en la receta:

-11 gramos de Gypsium/Yeso
-3 mililitros de Cloruro Cálcico...puede que tengamos el cloruro en disolución al 33 % en ese caso tendríamos que añadir 9 mililitros, si lo tenemos en polvo son 3 gramos.
-1 gramo de sal común no yodada.

Añadimos todo esto a TODA el agua de Bronchales que vamos a emplear como primer paso en el día de elaboración de cerveza, o incluso el día de antes, e integramos bien. No se por que en receta aparece que las adiciones de sales son solo para el Mash...y no sé cambiarlo. Las adiciones de sales son para toda el agua, insisto.

Según mis cálculos en macerado al añadir las maltas a los 15,9 litros de agua tratada, tendríamos un PH de 5,7 que es muy alto, por lo cual tendríamos que añadir ácido y según mis cálculos añadiríamos 2,72 mililitros de Ácido Fosfórico (el que tengo yo, está al 75 % de potencia) a los 15,9 litros de agua que vamos a utilizar en macerado. Esto nos daría un PH en macerado del 5,4 al añadir las maltas, que es ideal para una Ipa.

En el agua de lavado los 26 litros tendremos un PH de 6 y según mis cálculos tendremos que añadir 0,5 mililitros de Ácido Fosfórico (al 75 % de fuerza) para tener un agua de lavado de 5,4 Ph....que es lo deseable.

Todos los cálculos del agua es usando el Agua Bronchales y usando las maltas exactas que constan en la receta, si buscamos maltas sustitutas deberíamos afinar el calculo. Todos los calculos los he realizado con la calculadora del agua de Brewers Friends. En este link podeis encontrar los cálculos realizados:

https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=X16N07Z

Levadura necesaria: 23 gramos de Safale US5 (2 sobres) o bien 11.5 gramos (un sobre) y hacer un starter (si sabéis hacerlo) para conseguir 211 B de células necesarias y que faltan.

Dry Hopping siguiendo los pasos de nuestro vídeo en Youtube: Dry Hopping en 3 adiciones después del periodo de frío. Al finalizar: Carbonatacion con CO2.

Aunque nosotros hacemos el Dry Hopping después del periodo de frío, también se puede realizar el Dry Hopping en 3 adiciones una vez acabada la fermentación y descanso de diacetilo: se baja temperatura a 14 grados y se realiza el Dry Hopping en 3 adiciones según las indicaciones del mencionado vídeo (mismo sistema). Al acabar se realiza el periodo de frío, y al finalizar este periodo trasvase a Corni para carbonatación con Co2.

Si no carbonatamos con CO2, esta Ipa no quedará tan aromática.

Al Concluir la Carbonatación con CO2 embotellamos con una BeerGun, según nuestro vídeo de nuestro canal Youtube o bien servimos la cerveza desde el Corni con la ayuda de un grifo.
Si embotellamos desde corni con la cerveza carbonatada, conviene dejar las cervezas en nevera entre 5 y 8 grados durante una semana para que se asienten....y después empezar a tomar. Siempre guardar las botellas en frío habitual de nevera para preservar el punch de lúpulo.

Salud y suerte!