Homebrew Beer Recipes | Page 1200 | Browse 325,000+ at Brewer's Friend

Author:

Josh (Brewer's Friend)

Boil Size: 6 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: 5/1/2013 8:20 PM

Notes: Mash 6gal with 1tsp Gypsum, 1tsp CaCl2, 1/2tsp Epsom Salt, 1/2tsp Baking Soda

Author:

ceide12

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: 1.5

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: 3/2/2015 2:59 PM

Notes:

Author:

Potable Pastime

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/11/2015 2:38 PM

Notes: Fermented in glass 7 days and ready to bottle.
Yield 9&1/2 - 12 oz bottles.
Actual gravities:
O.G. 1.067
T.G. 1.020

Really pleased with this pilot batch - pours with a dense, almost nitro-like head. Aroma is roasty with bittersweet cocoa. Light, finely-beaded carbonation. Pleasant roast level, with espresso, some cacao, and hints of baked dark pit fruit and burnt currant. Bittering nowhere near as heavy as IBU calculation would indicate.

Author:

Mumbles

Boil Size: 190 Litres

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 73

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 1.47 bar

Creation Date: 3/30/2022 1:39 PM

Notes:

Author:

jerry1379

Boil Size: 7.7 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 59

Mash Thickness: 1.2

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: 1/22/2016 4:45 PM

Notes: Need 2 smack packs

Author:

Gruneisen

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.068

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 67 ° F

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 12/18/2016 9:38 PM

Notes:

Author:

aFewSandwichesShort

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.163

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: 3/15/2017 10:06 AM

Notes:

Author:

Alemate

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.25

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: 12/10/2017 3:33 PM

Notes:

Author:

pbahls

Boil Size: 8.75 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 60

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: 3/29/2022 2:32 PM

Notes: ***First Brew on the BrewZilla 220v 65L/17.1G***

- Full immersion brew

Steps:
1.) Heat 9.5 gallons of water to 154°F (mash temp).

2.) Mash in all grains. Once they are mixed in, start a 60 min timer. Throughout the whole mash, keep the recirculating pump on and stir every 10 mins.

3.) After the mash, drain excess wort then bring to a boil.

4.) Once boiling, add 1oz Zamba hops and start a 60 min timer.

5.) With 50 mins left in the boil, add 1 lb lactose powder.

6.) With 15 mins left in the boil, add 1 lb Brewer's Crystals (slowly add these as to not scorch your machine).

7.) With 10 mins left in the boil, add 2 tbsp vanilla extract.

8.) After 60 min boil completes, chill to 180°F and add whirlpool hops. Whirlpool for 20 minutes.

9.) Chill the wort to 70-75°F and pitch yeast (be sure to use 2 packs of WLP066 or WLP067 since it is higher alcohol).

10.) After 2 days in the fermenter, add the 2 day dry hops.

11.) After another 5 days (7 days total), add the 7 day dry hops and 3x vanilla beans (cut beans open for maximal flavor).

12.) After another 7 days (2 weeks total), you can keg it up & enjoy!

Author:

The Green Man

Boil Size: 6 Litres

Boil Time: 90

Boil Gravity: 1.079

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 18 ° C

Priming Method: Bottling bucket

Priming Amount: 35g sugar in 200 ml

Creation Date: 3/7/2018 1:28 PM

Notes: This is a scaled down (and slightly adapted) historical recipe, or as close as I can manage anyway.
I won't be drinking this for about 3 months..the real thing was aged in the barrel for a year.
Originally, it would have had an ibu of 177! But, it was then aged before bottling and shipped for a few months. Even so, I'm eager to taste this ale.
It is not possible for me to replicate malt, water, yeasy and brewing/storing equipment exactly, so this will be a very loose replica.
This recipe is adapted from one I saw on a website, which in turn was quoting from a book
'The homebrewers guide to vintage beer'　2014. The author of the article and, I presume, the book is Ronald Pattinson.
I have adapted it to an export-type by making it stronger and have given more weight to late hop additions. It will still have very high ibus.
I have reduced the the original hop additions (90,60,30) and added aroma and dry hop additions, but apart from that it is very similar. Even the yeast is based on the same strain, Whitbread. 11g of S04. According to the yeast calculator this is an over pitch by 17%. I am hoping that this will actually help dry the beer out too, bringing it closer to the target ale profile.
Export IPAs would have also been exposed to Brett in their extended journey in barrels. This would have made the beer highly attenuated and dry. I cannot replicate this, but have instead added sugar in the hope that it will have a drying effect.

Brew day notes: mash temp very low 61-64... Pot was almost at the brim. Boiling water poured in, heat applied but not v effective. Low temp actually may work to dry it out too. Dunk sparge with 2 litres 80c water.
Pre boil gravity adjusted 1.098! Very fermentable wort. 8 litres final volume at OG 1.064. Might lack body, but will be very dry and spot on ABV for historical IPA. Let's see.
Day 5 of Primary fermentation gravity is 1.010...This is going to be an interesting brew. Already above 7% abv, so bang on for historical export strength IPA. I over pitched the yeast, but happily achieved the attenuation described in the recipe article.
4 day dry hop of Kent Goldings.
Day14 still 1.010.All done bottle tomorrow.
FG sample didn't taste like a modern IPA, more like a non-citrus hoppy barley wine, but with more conditioning and carbonation who knows what it will turn out like? Always knew this would be an interesting brew...

Author:

Icemann

Boil Size: 10.5 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/5/2018 1:47 PM

Notes: Imperial Red IPA aged in 666 Whiskey Barrel from Vapor Distillery. The 666 whiskey has a 51% Bourbon, 45% Rye, and 4% malt composition.

Author:

Rainier View Brewing

Boil Size: 13.5 Gallons

Boil Time: 90

Boil Gravity: 1.063

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/12/2021 9:40 PM

Notes:

Author:

RxBeers

Boil Size: 7.8 Gallons

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/8/2020 5:37 AM

Notes: Based on Bertus Brewery Blog's Pliny Recipe:
https://www.bertusbrewery.com/2015/10/pliny-elder-40.html

Mash @ 154F

Fermentation:
Pitch: 65F
Max: 68F

Day 1: Temp 65F
Day 4: Dry Hop 1 @ 66F
Day 6: Temp @68F
Day 8: Dry Hop 2 @ 60F
Day 12: Cold Crash @ 34F & hook up carb stone
Day 17: Keg

Cold Crash @34F on Day 12 and Carb stone

Keg Day 17

Author:

Wolf Pack Brewing

Boil Size: 67.72 Litres

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: co2

Priming Amount: 0.57 bar

Creation Date: 7/18/2022 6:11 AM

Notes: https://www.patreon.com/posts/kainui-draught-36519605

Author:

Vinster

Boil Size: 34.5 Litres

Boil Time: 75

Boil Gravity: 1.031

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22.5 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/1/2013 3:21 PM

Notes:

Author:

Tom Davis

Boil Size: 6300 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 85

Mash Thickness: 4.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/5/2018 8:46 PM

Notes:

Author:

EricT

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 72

Mash Thickness: 2.6

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: 6/22/2018 9:18 PM

Notes: 1. Water grist ratio is 2.2-2.6 qts per pound of grain
2. Dough-in 99F and 15 min rest.
3. Pull ⅓ mash and heat to 150F and rest for 15-20 mins.
4. Boil decoction for 15 mins. Avoid scorching – Go stir crazy – think oatmeal!
5. Add back to Mash raising temp to 125F - rest for 15-30 mins
6. Repeat steps 3 and 4 adding back to raise to 149F. Rest for 30 to 60 minutes
7. Repeat steps 3 and 4, adding back to raise to 170F. Rest for 10-15 minutes. Mash-Out

Author:

bluekieran

Boil Size: 30 Litres

Boil Time: 75

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/22/2018 10:04 AM

Notes: Published with permission.

"Here’s an outline of how we brew it:

Golden Promise - 80%
Wheat - 10%
Dextrin malt / capapils - 10%

Mash temp: 67.5ºC
Mash duration: 60mins

Boil duration: 75mins
Total IBUs: 55

Warrior/Magnum @ 60mins
Mosaic @ flame-out - 5g/ltr

Ferment with S-04 @ 17ºC, increasing to 21ºC at 1.030 to finish out and clean up diacetyl.

Dry hop 1: Mosaic @ 1g/ltr - add this when the beer is below 1.020
Dry hop 2: Mosaic @ 3g/ltr - add this when you reach FG

Keep beer at 20ºC until diacetyl has gone, then chill.

Hope this helps, and good luck with then brew!

Cheers,
Dave Seymour

Co-Founder & Brewer
Brew By Numbers"

Author:

Patrick87

Boil Size: 6.5 Gallons

Boil Time: 15

Boil Gravity: 1.033

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: Force Carb

Priming Amount: N/A

Creation Date: 12/11/2015 5:12 PM

Notes:

Author:

maisoncdn

Boil Size: 31 Litres

Boil Time: 70

Boil Gravity: 1.034

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: Sugar

Priming Amount: 94g

Creation Date: 11/13/2015 10:22 PM

Notes: 38.4L