Homebrew Beer Recipes | Page 1149 | Browse 320,000+ at Brewer's Friend

Author:

yanialia@yahoo.com

Boil Size: 5.7 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: 1.5

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: 11/28/2016 2:55 PM

Notes: OG 1.053

First try with beet for color.

Author:

Sean Dawson

Boil Size: 21.3 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 38 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 4/30/2023 5:43 AM

Notes: IPA brewed with left over malt and hops in honour of The Legend of Zelda: Tears of the Kingdom launch. I brewed it to have something to drink while playing it some evenings.

It was OK but I think way to bitter. Almost as bitter as Link must have been when he realised he had to save Zelda AGAIN!

Next time I’d either drop the bitterness or balance the bitterness some other way, maybe with crystal malt or something.

I think I got a real strong note of lychee in this beer which I’ve never had before but I’m not sure which hop is doing that.

Author:

Boil Size: 6.54 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.5

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: 1/29/2022 7:04 PM

Notes:

Author:

cgrass11

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/21/2018 7:36 PM

Notes: Add half DME at end of boil, 10 mins left
add lactose at end of boil, 10 mins left

Put 2.5 lb pureed rasperries. not strained, into boil at end with 15 minutes left.

Puree 5lb frozen fruit 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.

*Fruit is all raspberry.

Add first round dry hops at high krausen, next batch few days later for few days with raspberries and fruit.
Increase chloride levels in water with gypsum.
steep grains around 155? a little higher?

Reference:
http://meekbrewingco.blogspot.com/2017/02/orange-creamsicle-ipa-my-first-attempt.html
https://beerandbrewing.com/weldwerks-brewing-co-juicy-bits-new-england-style-ipa/
https://www.brewersfriend.com/homebrew/recipe/view/437443/milkshake-style-ipa-clone
https://www.themadfermentationist.com/2017/03/milkshake-ipa-mango-vanilla-hopsicle.html
https://untappd.com/b/bolero-snort-brewery-ovb-orange-vanilla-bullsicle/1472610

Author:

gozer

Boil Size: 48 Litres

Boil Time: 30

Boil Gravity: 7.9

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/18/2017 7:43 PM

Notes: House Bitter. Usually served on nitro.

Author:

The Green Man

Boil Size: 6 Litres

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 17 ° C

Priming Method: Secondary

Priming Amount: 60g

Creation Date: 7/7/2017 4:54 AM

Notes: FG taken at bottling was 1.005 (calibated for warm temp of 23.5, ambient temp 30 at least.). Attentuation of 89% according to the abv calculator. Much higher than expected. Don't know why, ferm temps were constant for 16 days. Perhaps too much yeast, so slight over-attenuation.
Bottled via secondary with a racking cane.
At two weeks (conditioning) hops are still quite forward. Colour is not as much red, as brown. Taste is clean with some malt complexity, some bread. Not much in the way of esters, which I think is in keeping with the style.
Improvements for next time. Fuggles hops, caraamber and/or carared, perhaps lose the chocolate malt. The pilsner and pale ale malt worked well in keeping it quite a clean and light tasting. Keep Nottingham yeast.

Author:

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/24/2017 7:38 PM

Notes: This recipe is designed as an ode to my growing up in Oregon and Washington. All hop selections are based on names synonymous with the Pacific Northwest. Flavor profile is intended to be a little piny accompanied by significant citrus notes.

5.5 gal will go into a fermenter and go through dry hopping. A separate 1 gal batch will be fermented (Safale 05_ and no dry hopping will be added. Side by side comparisons to be done after conditioning is complete.

Author:

skatonic

Boil Size: 7.2 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 82

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: 1/17/2017 2:41 AM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.087

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/30/2016 5:44 AM

Notes:

Author:

Vicarious Cynic

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/15/2013 7:30 AM

Notes: Pre Boil gravity of 1.030 at 140 degrees.

Author:

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 1.081

Efficiency: 60

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: 6/15/2016 1:55 PM

Notes:

Author:

Vestre Tunhøgdabrygg

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

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: 4/4/2016 4:27 PM

Notes: Gjæres på 19 grader i 4 dager, deretter 20 grader i 10 dager.

Author:

robert katt

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/31/2016 10:29 AM

Notes:

Author:

BEERngineer

Boil Size: 25.7 Litres

Boil Time: 60

Boil Gravity: 1.08

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/27/2015 3:13 AM

Notes: Changed 200g Carafa III to black patent malt. Probably will affect short term smoothness.

Original recipe called for WLP090 - Super San Diego yeast. Going to try Notty, have heard bad things about high gravity, 20C+ fermentation, going to ferment cold.

Used the yeast cake from a 5L batch for a starter.

Author:

PiePorters

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.11

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/10/2015 9:41 PM

Notes:

Author:

GUY235

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: dextrose

Priming Amount: 1 cup

Creation Date: 11/11/2016 11:39 PM

Notes:

Author:

Alex Amyot

Boil Size: 6.98 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/27/2016 10:41 PM

Notes:

Author:

dkcollier@yahoo.com

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 69

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/28/2016 3:19 PM

Notes: ♦ BREW DATES: Great Beer! Still w/o Dry hopping.
Date: Brew Day • 04.29.16
Gravity End of Boil (OG) • 1.066
Gravity (FG) • 1.016
Date: Pitch Yeast Day • 04.30.16
Date: Keg Day • 05.13.16 Tapped 05.20.16
Drafted Who’s House • Dan
2 Weeks fermentation

♦ SESSION NOTES: Well it was so good on it's own I'm making it again and still not dry hoping it. This is a good one for people that aren't crazy for craft beer. (Now I would add the dry hops!)
Phantom didn't have 7.75 lbs Finland Wheat so I combined with American Wheat to a total of 6.75 lbs. Not dry hopping this beer on the first run.
Recipe from Zymurgy magazine. These are the one's I'm leaving out of this batch.
•0.75oz(21 g)Amarillo,8.5% a.a.(dry hop 5 days)
•0.75oz(21 g)Cascade,5.5% a.a.(dry hop 5 days)
•0.75oz(21 g)Centennial,10% a.a.(dry hop 5 days)
•0.75oz(21 g)Chinook, 13% a.a.(dry hop 5 days)
•0.75oz(21 g)CTZ, 14% a.a.(dry hop 5 days)

♦ STANDARD BREWING NOTES:
♫Create 8 gallons sparge water. Bring to 154° strike temperature. Prime pump. Pump water through hose. Add tablespoon 5.2 pH balancer
♫Add 2 drops Fermcap before adding grain.
♫Add grain – Sparge at 154° for 90 minutes (Minimum 60) (One gallon loss during sparge process) Water burn rate: 1-1/2 gallon per hour.
♫Boil clean water for end of boil session adjustment. Adjust to 5.5 water line.
•Dark beers – Add x tablespoon Calcium Carbonate
•IPA beers – Add 5 tablespoon Gypsum for IPA

WAKE UP!!!!!!
15 minutes – Add immersion chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last

♦ Check to see if fermentation tank nozzle is pointed upwards

♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales

♦ The Decoction Method
All decoction mashes start with a single infusion step where hot water is added to the mash to start the mashing process. Typical temperatures for the first step vary. Multiple step decoctions are often used. Some examples of steps include:

♥ DRINKABILITY: Great base to work from. Very light in color. Has a little citrus in character.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Author:

nkgarfield

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 79

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: Corn sugar

Priming Amount: 3.8

Creation Date: 2/7/2016 4:26 PM

Notes:

Author:

Benman

Boil Size: 3.54 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

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: 10/21/2021 2:19 AM

Notes: Big Book page 93
fermentation @ 62F