Homebrew Beer Recipes | Page 1003 | Browse 305,000+ at Brewer's Friend

Author:

ssuhy65

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 65

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: 8/15/2016 2:16 AM

Notes: Bastard beer of Belgian Tripel malt and yeast, IPA-ish hop flavor and specialty of toasted coconut. Grains/yeast from Barbar Belgian Honey Ale, Clone Brews book (with modifications). Hop and coconut design by author.

Using Mango Honey.
http://www.honeypacifica.com/flavored-mango-honey/

Mash schedule noted: May/June 2012 BYO Tripel Threat
http://mydigitalissue.com/publication/?i=106468&article_id=1036372&view=articleBrowser&ver=html5#{"issue_id":106468,"view":"articleBrowser","article_id":"1036372"}

.045 mill

Pina Colada in a pint glass.

Planning on 1.5 lb toasted coconut in secondary.

Author:

Sean Dawson

Boil Size: 17.3 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 17 ° C

Priming Method: co2

Priming Amount: 0.78 bar

Creation Date: 4/9/2021 9:19 AM

Notes: Second iteration of my Rye IPA.

I’ve kept the classic hops in the boil but am dry hopping with tropical hops to mix things up a bit.

I've simplified the malt bill and tried to dial down the crystal malt flavour. I've also upped the proportion of rye malt.

I'm interested to see how the Voodoo malt goes, it is apparently "best described as a perfect blend of Amber, Munich, and Medium Crystal". If you can't get it, I would substitute a smaller amount of c60 and put a bit of light Munich in.

I didn't have as much dextrose as I thought on brew day so the OG is lower than the last iteration too

Fun fact: I thought there was something wrong with the US-05 when I saw no activity for about 12 hours so I also pitched some BRY-97 so I'm not sure which yeast I can attribute the success to.

Author:

MeemoNZ

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 73

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: 2/15/2020 1:07 AM

Notes: During primary fermentation, split 2-3 fresh vanilla pods add into a glass jar with bourbon oak chips, add 50-100ml bourbon. Ensure glass jar has air tight lid.

After fermentation has finished, move into secondary fermenter. Drain bourbon - retaining vanilla beans & oak chips. Put chips & beans into hop bag, place in secondary fermenter for 5-7 days.

Optional: When kegging, split another 1-3 vanilla pods and add to keg.

Keg condition for 7-10 days before serving.

Author:

rolandblais

Boil Size: 7.25 Gallons

Boil Time: 80

Boil Gravity: 1.047

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/22/2018 12:13 AM

Notes: Directions:
Add 4.5 gallons of water and mash at 151°F for 60 minutes.

While mashing, add 5 gallons of water to your hot liquor tank and bring to 185 degrees farenheit.
Mash out after one hour at 170°F, and wash grain using either a batch or fly sparge, however your system is set up.

You should end with around 7.25 gallons of wort in your kettle. Boil for 80 minutes, following listed hop additions, and if using an immersion chiller, don't forget to put it in your boil with 15 minutes left for sterilization, right after you add your chosen clarifier.

You should transfer 5.5 gallons of cooled wort into your fermentor to account for fermentation losses, so don't forget to calculate your system losses and boil off volume into the given volumes.

Ferment for 14 days, and either rack to secondary and add dry hop additions, or dry hop from day 10 to day 15 in primary and crash chill.

Add 4 oz of Dextrose and bottle, or rack to your keg, force carbonate and enjoy!

Style:
21A – American IPA

A decidedly hoppy and bitter, moderately strong American pale ale, showcasing modern American or New World hop varieties. The balance is hop-forward, with with a clean fermentation profle, dryish finish, and clean, supporting malt allowing a creative range of hop character to shine through.

https://brewchatter.com/collections/resilience-ipa/products/resilienceipa-allgrainkit

Description:
Let's come together and brew! Reilience IPA is an ode to all those who were impacted by the Butte County Camp Fire. 100% of all of the proceeds from this beer ingredient kit will be donated to the Sierra Nevada Camp Fire Relief Fund. You will not be the only brewer brewing this beer, but one of many homebrewers and craft brewers brewing this beer across the nation.

So get involved, help how you can, and support a great cause! Brew with the rest of us on Giving Tuesday, November 27th. Tag your beer and your brew day with these hash tags: #ResilienceIPA and #BetterTogether to show you're helping!

Style:

21A American IPA

Recipe Kit Details:
ABV: 6.7%
Estimated OG: 1.065
Estimated FG: 1.015
IBU:
SRM: 11

Yeast Suggestions:
GY001 GigaYeast NorCal
WLP001 White Labs WLP001 California Ale
Wyeast 1056 Wyeast 1056 American Ale

***NOTE - the shipped kit was shy 2lbs of grain; This has been validated by other recipients using BeerSmith et al. I had Pilsen Light DME on hand, so that's what I'm going to use to bump up the OG to the intended...***

Author:

Craigerrr

Boil Size: 24.71 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 30 ° C

Priming Method: co2

Priming Amount: 1.64 bar

Creation Date: 5/11/2018 10:27 PM

Notes:

Author:

J Andre

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: Bottle

Priming Amount: N/A

Creation Date: 8/15/2017 7:03 PM

Notes: Leftover grains from previous recipes. Too much diastatic power of the grain, possibly caused by excessive base malts and the use of wheat malt (commonly uses as the main base malt in wheat beers) leads to increased OG and ABV (drier finish). Maybe compensate with higher mash temps (less fermentable wort), though not advisable.

Closest style maybe Altbier, both in color and IBU. Altbiers usually discard late hop additions for aroma, but a german noble hope like Saaz fits wel is not uncommon, if in low quantitiesl. On brew day, maybe an additional 0.5 oz on the bittering hops. BJCP style guidelines place bitterness from 35 to 50 IBU.

Common for Altbiers to adopt 75-90 min boils. Mash usually at lower end temps (64.4-65.5) for "more fermentable sugars and that crisper mouthfeel". Consider mashing at slightly higher temps for smaller attenuation and higher FG, although BJCP advises to "mash low at 144º - 148º F for a higher degree of fermentabilty and greater attenuation if doing a single-infusion mash"

Author:

wbg126

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.098

Efficiency: 5

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Corn sugar

Priming Amount: 4 oz

Creation Date: 5/9/2017 10:28 PM

Notes: added 6 drops of lactic acid during steeping
steeped grains for 40 minutes around 150 F

Author:

MinoDev

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 50

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 58 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/7/2017 5:46 PM

Notes: Czech-Inspired American Malt Liquor
Or 34B Mixed Style of 3B Czech Premium Pale Lager
Vital Statistics: OG: 1.044 – 1.060 IBUs: 30 – 45 FG: 1.013 – 1.017 SRM: 3.5 – 6 ABV: 4.2 – 5.8%
& 1B American Malt Liquor
Vital Statistics: OG: 1.040 – 1.050 IBUs: 8 – 18 FG: 1.004 – 1.010 SRM: 2 – 4 ABV: 4.2 – 5.3%

Used Safale s-04
Wyeast 2007 Pilsen lager yeast
// Czech: consider Wyeast 2001 or WLP800
// http://byo.com/mead/item/3030-pilsner-urquell-clone

Olde English 800
5 Gallons

OG: 1.055 (13.5)
FG: 1.004 (1)
ABV: 7%
Color: 4.5 SRM
Bittering Units: 14

3.5 lbs. American 2-row pale malt
3.75 lbs. American 6-row malt
3 lbs. flaked corn (PPG: 40, Lovi: .5)
2 HBU (56 MBU) American Cluster hops (pellets) - 105 minutes (bittering)
1.5 HBU (43 MBU) American Nugget hops (pellets) - 105 minutes (bittering)
1/4 tsp. Irish moss
Wyeast 2007 Pilsen Lager yeast
// incorporate aroma hops: .25oz Hallertau 3.4%aa 1min
// and/or sub 1oz Hallertau 4.1%aa 60min & .21oz 1min
or
// 8.75 AAU Cluster hops (60 mins) (1.3 oz./38 g of 6.5% alpha acids)
// 3.75 AAU Saaz (Zatek) hops (15 mins) (0.93 oz./27 g of 4% alpha acids)

Author:

PicoBrewer30

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.135

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 2.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/21/2017 4:34 PM

Notes: This recipe is an adaptation from the Mad Fermentationist blog, Michael Tonsmeire, and used here for my first lager style beer using a bock strain of yeast. Here I'm using Special B because I couldn't find Simpsons Extra Dark Crystal 155L.

I seek to do two things: brew a large bock/lager beer on my first go and explore the depths of BBA flavor using bourbon soaked oak cubes with an extended contact time with the beer. My estimate is likely 3 - 6 months to impart the flavor I'm seeking.

The original post can be viewed at: http://www.themadfermentationist.com/2009/05/wheat-triplebock_17.html

Author:

13Devils

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Corn Sugar

Priming Amount: 42.9 g

Creation Date: 6/14/2012 3:09 PM

Notes: Pre-Heat hot liquor temp at 160 F
Primary Ferment: 65 F 1 week
Secondary: 65 F 2 weeks

Mash H2O gal. = 0.33 x #lbs. of grain

For stout (7 liters of beer)
2.3 volumes of CO2
24 C

42.9 g sugar = 9.04 teaspoons = 3.014 tablespoons

1.3 teaspoons per liter

Author:

Akwitayne

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/18/2016 2:13 AM

Notes:

Author:

Barnstaple Brewers

Boil Size: 58 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/21/2015 3:24 PM

Notes:

Author:

imquattro

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.107

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/27/2015 4:12 PM

Notes:

Author:

Fredrik777

Boil Size: 27.75 Litres

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 11 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/31/2015 11:54 AM

Notes: Mesk 65 grader i 60 min
utmesk 70-75 grader i 15 min

Skylling 78-79 grader. 11 Liter i 45 min

SG: 1.040

Author:

Bazlow

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/23/2015 12:40 AM

Notes: Strike temperature of 170.
Mashed for 75 minutes.

Sparged approx 13 gallons.
Boiled down to 10.6 gallons.

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

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: 1/29/2015 3:33 AM

Notes:

Author:

babar79

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.079

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/16/2014 4:16 PM

Notes:

Author:

gmull70

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 1.25

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: 2/25/2014 5:13 PM

Notes:

Author:

EvanAltman36

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 44

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/17/2013 6:13 PM

Notes: This is a relatively simple blond ale recipe very similar to a Slovenian blond, but with one small twist: use chips from broken bat, along with some standard maple chips. The chips, and/or tea made from them, should be added after primary fermentation has ended. Rinse wood chips to remove excess debris, then place in microwave-safe container, add water to cover the chips, then add lemon juice and zest and boil to sanitize. Allow this to sit for 10-15 to create a tea, then add entire mix to fermenter.

Author:

Connery1100

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.095

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: co2

Priming Amount: 11.19 psi

Creation Date: 2/1/2021 2:21 AM

Notes: This is an attempted clone of Whistler Brewing Companies Bear Paw Honey Lager my brother had when he was up there. Based on what he said, this recipe gets the color and clarity exactly and the flavor is pretty close.

My OG ended up being 1.049 after adding the honey during the boil and the extra .75 pound in the fermenter should raise it by a few points.

I added the honey straight onto the krausen during day 6 of fermentation and let it ride for 5 more after that.

Used 2 tbsp of biofine in the keg.