Homebrew Beer Recipes | Page 1014 | Browse 320,000+ at Brewer's Friend

Author:

Chaya Johnson

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 11/26/2012 5:20 AM

Notes:

Author:

Patito

Boil Size: 16.2 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18.5 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/5/2015 3:21 PM

Notes:

Author:

TT_RN

Boil Size: 5.75 Gallons

Boil Time: 75

Boil Gravity: 1.062

Efficiency: 61

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/27/2015 11:40 PM

Notes: This recipe turned out AMAZING!!! So, I got frozen berries from Trader Joe's and they were added in secondary but smashing them up first with a potato masher in a bowl with very little water and the malt extract dissolved. They malt extract was added as a afterthought as I did not get great efficiency and figured the water content from the berries would dilute the beer's ABV and body, but next time it will be excluded. Also the strawberries completely overshadowed the kiwis and the kiwis were a bitch to peel so next time they will be excluded as well. And careful with the yeast cause I got too much clove and no banana, I'll probably use a smaller starter and higher fermentation temp next time.
It is the perfect beer to give those anti-beer women who you are trying to get drunk and into their pants, hence the name- although it has multiple meanings.

Author:

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.066

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/23/2017 4:59 PM

Notes:

Author:

Back of the Passage Brewery

Boil Size: 27 Litres

Boil Time: 45

Boil Gravity: 1.061

Efficiency: 59

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18.5 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 7/7/2017 4:43 AM

Notes: Formerly known as "Life of Pi-rate (LiPi)"

Batch #5 - 9/11/19 - (Eff. 59%, Att. 73%, ABV 7%, Bat. Vol. 22L)
- Switched to US05 yeast x3 packs dry pitched at 28C into aerated wort, had to rush out and didn't have time to re-hydrate and cool to normal temp.
- Simcoe 10min switched to cryo from pellet to be 8 IBU's.
- Simcoe 0min switched to cryo 10g from 15g pellet.
- Simcoe dry hopped switched to 30g cryo from 50g pellet, 25 AAU's.
- Columbus dry hopped switched to 30g cryo from 50g pellet, 23 AAU's.
16/11/19 - SG:1019 , dry hopped.
21/11/19 - FG:1019, cold crashed, tastes good.
23/11/19 - Kegged and carbed at 30 psi for 2:45 min.
30/11/19 - Tastes dank and resinous, like an old school DIPA, great stuff
22/12/19 - Finished the keg and it was a good batch, plenty of old school IPA hop flavours and no real hint of the ABV, Tim loved this one.

4/1/19 - Batch #4 - (57% Eff.)
- Switched Maris Otter to Gladfields American Ale Malt
- Switched to M44 West Coast Ale yeast (x3)
- Changed water profile to new (IPA/DIPA profile) upping sulphate to near 300ppm
- Batch volume at 20.5L, next time mash 32L (not 31.5)
- Temp. raised slowly to 20.C over the first few days.
19/1/19 - Returned from 2 weeks away to dry hop in a steel rocket, upped the Simcoe & Mosaic to 50g from 45g for convenience.
21/1/19 - FG: 1022 (higher than 1016 predicted.) Cold crashed to 1.C, tastes quite fruity but still a touch harsh. I'd like to dry hop longer next time. ABV. 7%
22/1/19 - Kegged with new better fit transfer line to minimise O2 exposure, carbed at 30psi for 2min30sec and left to sit at 30.
27/1/19 - Tasted on Hottest 100 Day, very hoppy, slight alcohol hint on the back end.

22/4/18 - Batch #3 (53% Eff.)
- Water profile "Light coloured & hoppy" (Gypsum 4g, Epsom salt 1g, Calcium chloride 3g)
- Switched from US-05 to White Labs San Diego Super Yeast WLP090 with a 1.1L starter 115g of DME for 24hrs, decanted down to 800ml then poured at 23C after aeration with drill.
29/4/18 - SG:1014 and dry hop added
16/6/18 - Tasted and smelled great.

19/11/17 - Batch #2 (My System)
- Low Colour Floor Malted Maris used, rolled oats added
- Substituted Riwaka for Simcoe
- Added 1L of water post mash to adjust for lost volume in extra grain
- Pitched x2 packs of rehydrated yeast in 100mL water/100mL wort mix for 1 hour
- Really low efficiency (51.5%)
28/11/17 - SG: 1014, dry hopped
- Keg was carted all round the east coast for 2 weeks and still tasted great, love this beer, no hint of how strong it it is, this thing is an assassin.

30/7/17 - Batch #1 (At Will's house)
- Bottled using drops into clear 1.25L bottles. Tasted great out of the fermentor. 59% efficiency.
12/7/17
- Tastes similar to intended with heaps of tropical fruit in the aroma but not a huge resin hop hit.

Author:

Mikulin Vasyl

Boil Size: 1150 Litres

Boil Time: 60

Boil Gravity: 14.7

Efficiency: 82

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/15/2015 2:38 PM

Notes:

Author:

MajikPiG

Boil Size: 1.25 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/4/2015 11:15 PM

Notes:

Author:

Bakke Brygg

Boil Size: 24 Litres

Boil Time: 90

Boil Gravity: 1.079

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: Sukkerlake

Priming Amount: 4,5 g sukker/L

Creation Date: 3/14/2014 4:54 PM

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 25 l meskevann og 7 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større eller mindre mengder meskevann. Med dette brygget vil du med noen typer bryggeutstyr være nødt til å dobbeltmeske. Sjekk alltid manualen og hva maksimum anbefalte maltmengde er på utstyret du bruker.

Mesking på 69 grader i 75 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 17 grader før pitching av gjær.

Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-6 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14-21 dager).

Gjæralternativer: WLP007, WLP051, Danstar Nottingham

En wee heavy er et kledelig utgangspunkt for eksperimentering med innkoking av vørter for å fremme maillard-reaksjoner og skape et dypere maltpreg. Ta ut f.eks. 5 liter vørter etter endt skylling og avsiling, og kok i en annen kjele ved siden av til konsistensen har blitt tykk og sirup-aktig, eller inn til 20-25% av det opprinnelige volumet. Faren for å svi vørteren blir større desto tykkere den blir, så følg med! For å treffe riktig vørtervolum etter kok, må du nødvendigvis øke mengden skyllevann hvis du bruker denne teknikken. Dette kan gjøre at det totale meskeutbyttet ditt blir noe høyere.

Author:

IntrigueBrewing

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/17/2015 2:55 AM

Notes:

Author:

apopnj

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.047

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/18/2016 8:24 PM

Notes: Add sugar and orange blossom honey with 2 min remaining in the boil

Ended up using 2 lbs of sugar and 1 lb orange blossom honey

Hit approximately 1.080 - reason was instead of using 8.8 gals of water i used 9 gallons and to save time, No mashout process step was used.

Author:

CuatroCasas

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 1.5

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: 4/4/2016 4:52 AM

Notes: Mash at 152 °F (67 °C) for 60 minutes. Boil for 90 minutes, following hop addition schedule. Whirlpool wort and let sit for 15 minutes before you begin cooling. Fermentation temperature 68.5 °F (20.3 °C).

Author:

Homeroom

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.081

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/12/2015 12:44 AM

Notes: - Aerate wort for 10' with aeration stone and air pumptch yeast below 85 deg
- Pitch yeast at 70 and cool to 52
- Ferment at 52 deg
- Re-rack and keep at 52 deg
- Close to or at F.G. conduct Dycetyl rest
Slowly bring up to 67 deg over 3+ days. Hold for 48-60 hours.
- Slow crash to 32 deg
- Keep at 35 deg for at least 30 days.

Actual F.G. = 1.0207 so 4.73 very clear and the color seems right on.

**All temperature changes should be less than 10 degrees per day!**

This beer worked really well. Clear, crisp, slight honey flavor picked up by most tasters. Some tasters picked up the grapefruit in the hops. Well received!

O.G. Reading was 13.8 BRIX at 75 Deg (1.053)
F.G Reading =

Author:

Boil Size: 23.68 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: dextrose

Priming Amount: 117.7 g

Creation Date: 2/18/2021 6:19 AM

Notes:

Author:

Darep

Boil Size: 11 Litres

Boil Time: 30

Boil Gravity: 1.042

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 21 ° C

Priming Method: Table sugar

Priming Amount: N/A

Creation Date: 4/14/2017 2:46 PM

Notes: Making my own version of the super-tasty Balter XPA.

Centennial, Citra & Amarillo mentioned on Untappd, Instagram and some interview as the hops. According to an article in "Froth" newsletter from Feb 2017 Scott says there is "no crystal malt".

https://scontent-arn2-1.cdninstagram.com/t51.2885-15/s640x640/sh0.08/e35/12556070_1516702718624828_1889690592_n.jpg

Author:

lyna

Boil Size: 8.5 Gallons

Boil Time: 75

Boil Gravity: 1.026

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/2/2016 7:49 PM

Notes:

Author:

Timox

Boil Size: 19 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 72

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/1/2016 8:19 PM

Notes: U75 v72
0 66
15 67
30 66.5
45 66.5
60 66
75 65.5
90 65
OG 1.050
FG 1.012

Author:

FrankVilla

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: 1.5

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: 6/3/2015 11:52 PM

Notes: Going with lower crystal since this yeast leaves higher residual sweetness.
Looking for a very dry beer that's session worthy, but has good malt and hops- hops on the nose and up front.

Brewed on 07/03/15: Full 6 gallons at 12.3 Brix (1.047). Mashed @150.8. Pitched @68.
Filled dip stick to 7.25, ended with about 6.25 or so.
ON THE MONEY!

07/08/15: Raised temp to 68
07/11/15: Raised temp to 69
07/14/15: Raised temp to 70.
07/20/15: 4 days before kegging. Refractometer read 5.6 brix ( 1.0097 @4.8% alcohol via Sean T Calc) - Around 78% attenuation.

07/23/15: Kegged a full 5 gallons. 5.2 Brix (1.008FG @ 5% alcohol)

08/02/15: Sampled some and it's actually not as dry/crisp/hoppy as i wanted it. The big 10 min addition of hops is not accurate- It feels more like 20ish IBUs instead of 31.
I would hop to 35 and add finishing hops next time to around 40, and I would mash this at 148. I'll see what happens once it's fully carbed up. I might brew this again and then do a porter ;)

08/05/15: Sampled a full 20oz glass. It's actually a bit hoppier than I remember, and it looks beautiful and has hop presence - awesome summer beer.
Next time mashing at 148 and raising base IBUs by 5.

10/05/15: Tastes the last bits and the carbonic acid bite was mostly gone. The beer did lose a lot of freshness though and there wasn't a whole lot of malty sweetness anymore. Color wise it's very pretty.

Author:

wolfie7873

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/3/2015 6:02 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/28/2015 2:53 PM

Notes:

Author:

George Hotelling

Boil Size: 2.89363 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/30/2012 2:05 AM

Notes: Recipe from Adventures in Homebrewing - http://www.homebrewing.org/