Homebrew Beer Recipes | Page 1046 | Browse 310,000+ at Brewer's Friend

Author:

o.sjaak

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.071

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: 44.7 g

Creation Date: 11/2/2016 5:53 PM

Notes:

Author:

DLBoat52

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.011

Efficiency: 40

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 11.73 psi

Creation Date: 7/15/2021 11:57 PM

Notes: 1. Add gypsum to 4 gals water in brew kettle, stir to dissolve.
2. Heat water to 155 degrees.
3. Add amylase enzyme; pilsner, honey, & carapils malts; and chopped potatoes to brew kettle. Raise temperature to 155-157 degrees and let items steep for 30 minutes then remove from the brew kettle.
4. Add ~3.5 gals water to wort to bring amount up to 7.5 gals. Bring wort to boil.
5. After 45 minutes boil, add CTZ hops.
6. After 65 minutes boil, add honey, maltodextrin, and yeast nutrients.
7. After 70 minutes boil, add Whirlfloc tablet.
8. After 72 minutes boil, add Idaho #7, Idaho Gem, and Experimental ID-158 hops.
9. After 75 minutes of boil, turn off heat and add Idaho #7, Idaho Gem, and Experimental ID-158 hops to wort for 20 minutes of whirlpool/hop stand as part of resting period.
10. Add distilled water to top-up wort to ~ 7-7.5 gallons.
11. When fully cooled, transfer to fermentor, aerate, then pitch yeast.
12. After high krausening subsides (3-4 days) add Idaho #7, Idaho Gem, and Experimental ID-158 hops to fermenter for dry hopping.
13. After 7-8 days in fermentor, transfer wort to Corney keg and refrigerate.
14. After 1-2 days of refrigeration, force carbonate with pressurized CO2.

As a 4th generation Idahoan who lives near where the bulk of Idaho hops, barley, and potatoes are grown, and whose great-grandfather owned a bar & dance hall in Idaho City, Idaho Territory, brewing the beer he sold using nearby Idaho spring water, it only seems natural to brew an IPA featuring Idaho-based ingredients ... and to carry on the family tradition.

Author:

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/12/2021 11:53 PM

Notes:

Author:

Scale669

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/27/2019 11:24 PM

Notes: Zest 1 Medium/Large Lemon and add to boil with 10 minutes remaining. Looking for the lemon flavor/aroma profile for a refreshing summer beer.

Author:

=DCB=

Boil Size: 13.48 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/5/2018 2:52 PM

Notes: Check for Experimental Stone Fruit hops, need 10oz for dry hop.

Author:

dulrich3d

Boil Size: 10 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/3/2018 8:47 PM

Notes: Mash rest for 45 minutes at 154°F (68°C), then vorlauf for 15 minutes. Boil for 90 minutes following the hops schedule, then whirlpool at 190°F (88°C) for 15 minutes and let rest for 30 minutes before running off. After the boil, chill to 70°F (21°C) and aerate your wort before pitching yeast. Ferment at 70°F (21°C) and add dry-hop additions following the hops schedule.

https://beerandbrewing.com/outer-range-blocks-of-light-ipa-recipe/

BURTON ON TRENT WATER

Author:

Solli

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/2/2017 6:00 PM

Notes: Ministarter på gjæren

Author:

Humble Farmer Brewing Co.

Boil Size: 175 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/28/2017 4:18 AM

Notes: 3 Gallons Melon Juice at Flame out

Dry Hopped with Bru-1, Citra, Mosaic at Day 4 of Fermentation and Day 8. 1.5lbs per barrel total hops

Author:

Midtbrygg

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/30/2017 7:04 AM

Notes:

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:

Sped

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 3/13/2012 6:13 PM

Notes:

Author:

antoinebrochu12@gmail.com

Boil Size: 18.5 Gallons

Boil Time: 80

Boil Gravity: 1.074

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/21/2016 1:22 AM

Notes:

Author:

Marcos 50L

Boil Size: 165 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 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: 7/27/2016 5:54 PM

Notes:

Author:

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/5/2016 9:34 PM

Notes:

Author:

dbrowning

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/11/2015 1:23 PM

Notes:

Author:

Hepner

Boil Size: 45 Litres

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 70

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: 4/25/2015 9:29 AM

Notes:

Author:

IsoldesKnight

Boil Size: 7.9 Gallons

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/19/2015 5:54 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.119

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: 1/17/2015 9:12 PM

Notes: Calories per 12oz 191.9
Designed to contribute a biscuit flavor to beer. With its characteristic and bold sourdough flavor, it will contribute an exciting layer of flavor to Nut Brown Ales, Porters and other dark beer styles. Lends toasty, biscuity, tangy, and sour dough flavors to your beer. This malt is particularly suited to English Ales. The malt provides a deep golden to brown color. For nut brown ales, use 5-10% of total grist. For dark amber and other dark beers, use 2-5%. For porter, use 5-10%.
Victory is Briess’ biscuit style malt, lightly roasted to bring out the nutty, toasty, and biscuit flavors and aromas associated with baking bread. It’s an excellent malt for adding a layer of dry toasted complexity and a russet brown color to a wide range of beer styles. Use in small amounts to add a touch of warmth to light ales or lagers, or use in larger amounts (up top 25%) in darker beers to bring out more of the toasted biscuit flavors. 28°L
Black malt will give a sharp roasted flavor and deep red to black color. Used in porters, stouts, and dark ales and lagers. Midwest suggests using this malt in moderation.
Chocolate malt will give your beer a warm, nutty, chocolate-like flavor. Just a few ounces in a batch will impart a slight brown color. Use up to a pound in porters and stouts and dark lagers.
Caramel 60 is a widely used, versatile, medium crystal malt that will contribute a rich sweetness, and pleasant toasted bread and pronounced, full caramel flavor with a light reddish hue. Use 3-15% in numerous beer styles for enhanced body and foam stability as well as additional flavor and color. 60°L

Author:

futur3h4wk

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

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: 6/24/2014 3:31 AM

Notes:

Author:

mike@majormike.com

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Forced Carbonation

Priming Amount: 2.3 vols

Creation Date: 5/5/2012 7:19 AM

Notes: Strong bitterness but nit astringent. Medium mouthfeel. Good Cascades aroma. Lingering smooth aftertaste. Great beer!

9 days in primary @ 65deg F. 20 days in secondary with 1oz Cascades dry-hopped @ 65deg F. Force carbed at 40 deg F @ 10 psi.