Homebrew Beer Recipes | Page 1228 | Browse 325,000+ at Brewer's Friend

Author:

Spesme

Boil Size: 4.4 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 75

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: 7/21/2014 1:34 PM

Notes: Recipe Notes:

2-Row: Base malt, slightly toastier malt flavour well-suited for pale ales.

CaraMunich I: Results in increased fullness, heightened malt aroma, full, round flavor, deep, saturated color. Own: sweeter but lighter bread notes than victory.

Victory: Use up to 15% in a mash. Gives deep gold to light brown color and biscuity, toasty, baking bread, and nutty flavors. Excellent for brown ales. Own: very baking bread-y, absolutely delicious when biting into.

Amarillo: Alpha 6-9%. Amarillo hops are a new classic for hoppy American ales. Combines floral, tropical, citrus and grapefruit notes. Quality late addition hop and for dry-hopping.

FF: A flavour and aroma hop with distinct tropical, citrus, floral, grapefruit and lemon notes. A versatile hop that can be used in almost any pale brew; Lager, Kolsch, ESB, Pilsner, IPA, Pale Ale & Belgian Ales.

Willamette: A quality aroma hop and a popular American-grown version of Fuggles. Often used in both American and British style ales, this hop produces flavours/aromas of earthy, fruity, floral, and slightly woody. Great multi-purpose home brewing ingredient.

Nelson Sauvin: High Alpha Acid, dual-purpose hop known for it's white wine fruitiness and flavours of crushed gooseberry. This distinctive hop derives it's name from Sauvignon Blanc grapes. Great for American IPA's, Pale Ales, Pale Lagers. Beer ingredient for home beer making.

Yeast: A classic in American ale yeast that offers excellent fermentation performance. Quick, clean and well- attenuating are the chief properties of this ale yeast. Most comparable to "Chico"-style strains. Stays clean, even at slightly higher than average temperatures (up to 78F). Higher flocculation than most other strains of the style.

BIAB Procedure

Brew365 calculator.

Parameters:
Batch size 3.2 g
Trub loss 0.5 g
Mash thickness 1.5qts/lb
Grain temp 70 f
Wort shrinkage 4%
Grain absorption 0.13g/lb
Boil off 15%

1. Start with strike water of 8.2L (2.16G) @ 164F.
2. Put in 5.75 lbs of grains.
3. Rest at 153F for 60 mins.
4. Assuming grain absorption of 0.13G/lb, should end up with 1.38G in brew kettle.
5. Prepare for dunk sparge by adding 11.8L (3.13G) to secondary brew kettle. Add grain bag for 15 minutes @ 170F. Squeeze.
6. Begin partial mash out in primary brew kettle for 15 minutes @ 170F.
7. Add sparge water to primary brew kettle. This should result in 4.5G of pre-boil wort.
8. Begin boil as usual

Went from 8.2L to 5.9L for mash. Dunk sparge was 11.8L, assuming 11L after sparge, roughly about 4.5G pre-boil.

Pre-Boil Gravity reading: 1.02 @ 145F

Once again, my thermo broke, just as I was about to re-hydrate my yeast. What can explain this!? I'll just pitch dry now. I have never had ill effects in the past.

Very active signs of fermentation in the fridge by Sunday afternoon (08/03), but it probably started earlier. It should be done NO LATER than Friday (08/08).

08/06: Gravity reads 1.013. Begin dry hopping. The taste is actually quite fruity - much more than I expected. Very light body, but maybe that will change with the C02. Hopefully it turns out alright.

Update: Tried kegging for the first time. I wanted to force carb it by shaking it, since Rob and Sean were supposed to come up. I didnt fully connect the gas line to the co2 regulator, so I think I exposed the beer to oxygen when force carbing. Came out tasting terrible. Next, time I'll really check my connection and force carb it over 2-3 days rather than 15 minutes.

Author:

Smokiethebear88

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 63

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/25/2015 4:10 AM

Notes:

Author:

torgeir.nes

Boil Size: 6 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/29/2013 1:11 PM

Notes:

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:

Mike Little

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/19/2016 3:34 PM

Notes: https://beerandbrewing.com/VlOCax8AAFANy3x6/article/copper-kettle-mexican-chocolate-stout-recipe

Mash at 150°F (65°C) for 60 minutes. Collect the wort and begin a 60-minute boil with a single hops addition for bittering only. Cut up the chile peppers and steep the chile pepper blend and cinnamon chips in a nylon bag in the hot wort for at least 10 minutes after the boil is complete. Ferment using a neutral ale yeast at 68–70°F (20–21°C). When the final gravity is reached, steep the “dry spices” in the fermented beer for 3–5 days.

Author:

Boil Size: 2150 Litres

Boil Time: 75

Boil Gravity: 16.9

Efficiency: 77

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/12/2016 3:44 PM

Notes:

Author:

JohnnyAH

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.08

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/20/2016 8:55 PM

Notes:

Author:

vl

Boil Size: 13 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/14/2020 11:48 AM

Notes:

Author:

Papini

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/18/2016 12:43 PM

Notes: Primary Fermentation for 3 days at 18°C, and 4 days at 20°C.

Secondary fermentation for 11 days at 5°C, and 3 days at 1°C.

Author:

Cliff's Edge Brewing

Boil Size: 5.25 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 73 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/19/2016 3:03 PM

Notes:

Author:

jcreagmile

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.116

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: 2/18/2016 10:55 PM

Notes:

Author:

Luther's Lagers

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.11

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: 10/9/2015 4:46 PM

Notes:

Author:

andete

Boil Size: 9 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

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: 9/20/2015 1:11 PM

Notes: Using Fresh hops for Hallertau, hence the low AA to compensate for the less AA/volume of the wet hops.

Author:

Ben Golding

Boil Size: 11 Litres

Boil Time: 30

Boil Gravity: 1.095

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: 9/6/2015 2:39 AM

Notes:

Author:

BohicaSD

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.106

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/3/2015 5:04 PM

Notes: Simcoe - Maris Otter Smash.

Pitched yeast in sterile water, stirred vigorously with frother...

Author:

christopher.m.laird@gmail.com

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.011

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: 6/16/2015 1:39 PM

Notes:

Author:

jaysdogjazz

Boil Size: 2.75 Gallons

Boil Time: 30

Boil Gravity: 1.05

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: 5/27/2015 6:31 PM

Notes:

Author:

andete

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/28/2015 6:00 AM

Notes:

Author:

octopussy

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/20/2015 4:03 PM

Notes:

Author:

tstackhouse

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

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: 2/13/2015 9:56 PM

Notes: