Homebrew Beer Recipes | Page 1112 | Browse 320,000+ at Brewer's Friend

Author:

Beer Artist

Boil Size: 1 Gallons

Boil Time: 90

Boil Gravity: 1.063

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: 4/21/2017 9:10 PM

Notes:

Author:

BattleshipBG

Boil Size: 21.67 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/30/2021 1:55 PM

Notes: Final gravity of 1.044
Need to reduce brewhouse efficiency 5ish%

Author:

weakvitalsigns

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 63

Mash Thickness: 1.5

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: 9/4/2020 4:57 PM

Notes: AWARD WINNING: The guys that work at the homebrew store really liked it.

After approx 30 mins, pH of mash was 5.6. The 2/2/1/1 mineral additions need to be upped a little bit for next time.

Initial mash temp was 154degF center mash.

Whirlpool target was 180degF, was about 170degF after adding hops, and most of the 20 mins was between 160-150.

First dry hop on day 3 (hour 65ish), high krausen has definitely passed but still a healthy, active krausen. Seems like the perfect timing.

Days 1 and 2 ferm temp was around 72degF, day 3 has cooled to 70degF with our cold snap.

Tasting notes: aroma and flavor are dominated by ripe orange/orange juice/tangerine. A more complex blackberry/blackberry seed/dark cherry/Dr. Pepper flavor is noticeable. The white wine/grape flavor commonly attributed to Nelson is there if you look for it. Moreso than many other NEIPAs, the power of suggestion is extremely strong here in that the flavor is complex and you can find many flavors if you look for them.

Author:

Barter & Trade

Boil Size: 6.8 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 77

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/22/2019 4:24 PM

Notes:

Author:

DIY Craft Beverage

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 65

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: 10/31/2018 7:41 PM

Notes: Vanilla bean split, scraped, all soaked in vodka 3 days. Add bean & liquid to secondary for final 7-14 days.

Whole coffee beans soaked in vodka 3 days. Add beans and liquid to secondary for final 3-7 days.

Depending on desired intensity of vanilla/coffee blend, add with discretion. Give the vanilla bean a head start in secondary. For more white chocolate notes, add vanilla beans early and coffee beans late (e.g. secondary times of 12 day vanilla & 3 day coffee). For more coffee notes, increase its secondary time (e.g. secondary times of 12 day vanilla & 5-6 day coffee). Be mindful of sanitation and sample on day 3 or 4 after coffee bean addition and every 1-2 days after. Coffee notes will get stronger during secondary time, so bottle when you like the flavor profile.

Author:

Boil Size: 48 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 63

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/8/2018 6:33 PM

Notes: split batch between imperial citrus and imperial juice
ended up adding protafloc any way
looks more like a typical IPA now

Author:

DRice97

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.025

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/13/2018 7:04 PM

Notes:

Author:

devanjwanek

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.073

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: 11/16/2017 1:22 AM

Notes:

Author:

Jimbo!

Boil Size: 3 Gallons

Boil Time: N/A

Boil Gravity: 1.187

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: 5/28/2017 11:43 PM

Notes: 5 gals of water mixed with honey and chopped berries.

used aerator to drive extra oxygen

Added 2 packs of Red Star Champagne yeast

Brewed 05/2017 and racked 07/01/2017 over 2 lbs of strawberries.

Racked a second time 07/29/2019

Bottled 08/05/2017

Author:

elaplant74

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 88

Mash Thickness: 1.75

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: 4/24/2017 3:47 AM

Notes: Oak cubes - soaked in whiskey for 2 weeks, then red wine for 3 months.

Author:

markgibbons25

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 26 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/4/2013 1:44 AM

Notes: Great success can be found with this yeast using the proper pitch rate, pure oxygen, and holding the temperature near 20C for the first 2-3 days. The key to getting full attenuation is adding simple sugar (300g) at this point and raising the temperature about 1C every 12 hours until you get to about 26C, and holding there until FG, which should be < 1.006 in approximately 7-10 days.

Author:

Carport Brewing Co.

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 72

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/15/2017 3:39 PM

Notes:

Author:

WI-Brew

Boil Size: 4.75 Gallons

Boil Time: 70

Boil Gravity: 1.03

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/4/2017 4:05 AM

Notes: Guessing the PPG for Ashburne Mild is wrong on Brewer's Friend. Should probably be 36-37 (though I mashed relatively low)

Recipe turned out great. Dry, really chocolatey (Fawcett Pale Chocolate is my new favorite malt). Would probably make this exactly the same. Perhaps a little crystal malt, though it seems the mild malt takes the place of that along with the brown malt.

Author:

Boil Size: 30.63 Litres

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 72

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/11/2016 11:06 AM

Notes: 13/01/21
Pre-boil 26.5l 1.047 pre sugar addition
24l Post-boil in kettle
21l in FV 1.064

03/02/21
Transfer to 2nd FV 1.012 6.8%

17/02/21
2.2vol co2 93g sugar 1.010
7.0% ABV
48x 33ml 5x 500ml pale yellow caps

Author:

BBQ-N-BREW

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/25/2016 3:38 PM

Notes: Hopstand is 2 stages of equal amounts. 1st addition @ flameout, chill to 160 and add second addition. Let steep for 30 min, stirring every 5 min.
Dry hop is 2 stages of equal amounts. 1st addition on day 3-4 of fermentation and second addition 4-5 days later. Allow 2nd addition 4-5 days contact time prior to kegging. Cold crash overnight if desired prior to kegging.

Author:

Boil Size: 8 Litres

Boil Time: 5

Boil Gravity: 1.108

Efficiency: 1

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/21/2016 10:54 PM

Notes:

Author:

soerensd

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/5/2016 1:44 AM

Notes:

Author:

friskywhiskers

Boil Size: 3.25 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/2/2016 5:26 AM

Notes: Steep coffee grounds for 10min at flameout.

Author:

RobbyG

Boil Size: 28.5 Litres

Boil Time: 80

Boil Gravity: 1.03

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: corny keg

Priming Amount: 19L

Creation Date: 11/25/2015 10:03 PM

Notes: MASH IN @ 20C
52C - 15MINS
64C - 120MINS
72C - 20MINS
77C - 30MINS

80 MINS BOIL

Pitch 2 x WLP830 PurePitch

2 mins O2

Pitch yeast at 8C
24hrs Adjust up to 9C
48hrs Adjust up to 10c
Day 5 Adjust up to 11c
Day 6 Adjust up to 12c
Day 7 Adjust up to 13c
Day 8 Adjust up to 14c
Day 9 Adjust up to 15c
Day 10 Adjust up to 16c
Day 14 Adjust down to 10c
Day 15 Adjust down to 4c
Day 21 Rack to lagering keg

***Recover yeast***

Author:

snoochkart

Boil Size: 3.75 Gallons

Boil Time: 60

Boil Gravity: 1.081

Efficiency: 15

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: Corn sugar

Priming Amount: 3.8 oz

Creation Date: 9/1/2014 1:56 PM

Notes: Pitched 2 packs of Wyeast London Ale III.

Mixed canned pumpkin with honey and baked at 350 for 60 minutes. Let cool, placed in nylon grain bag and boiled for 60 minutes.

Steeped specialty grains in 2 gallons of water 150 - 160 for 30 minutes. Sparged with 1.25 gallons of water 170.

Was left with 2.5 gallons of wort after straining into fermenter. Added 3 gallons of water to bring total to 5.5.

Sliced Vanilla Beans lengthwise and scraped out seeds and everything inside into 4 oz of vodka. Chopped bean into 1/4 inch pieces and added to solution as well. Marinated for 2 weeks and then added to secondary.

Add 1 tsp of Capella's Graham Cracker Extract to secondary. Add the other 1 tsp to bottling bucket.