Homebrew Beer Recipes | Page 1234 | Browse 325,000+ at Brewer's Friend

Author:

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 62 ° F

Priming Method: your choice

Priming Amount: N/A

Creation Date: 11/13/2016 9:38 PM

Notes: I did not use Belgian chocolate malt instead, the coffee malt used was not listed on the fermentables section. It was made by LD Carlson Co. It was called Blackswaen Coffee Malt a product of the Netherlands. It's lovibond rating was 220. Someone from this website needs to update the list of fermentables. The honey listed was added to the secondary.

Author:

RustyBarrelHomebrewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 45

Mash Thickness: 1

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: 5/16/2022 8:43 PM

Notes: =============================
5/16/22

adjusting this recipe to sort of document what i did. according these calculations this hazy pale ale will come out with really low IBU potentially too sweet and probably too grassy vegetal hoppy since all the hops were mostly on the noble subtle end besides the crystal and maybe nugget. we shall see.

=============================
5/14/22
brew day was a disaster. everything barely fit in the mash tun so that part was ok. i added the flaked stuff first which was bonehead so it was caked up during sparge

i collected more than 12 gallons lets call it 13 for pre boil gravity of 1045. after boiling for 90 minutes it was only 1050. i didnt have the time to boil it down all day so i tossed half the wort, added a bunch of random hops (julius, saaz, crystal, nugget) to the whirlpool for about 20 minutes then knocked out with half the voss starter.

idk why i thought i could get 10 gallons of high gravity wort out of this especially considering ive always had bad efficiency with flaked adjuncts
=============================
5/10/22

altering recipe to say cascade instead of 09326 since brewersfriend keeps removing it everytime i open this to edit. but still using the 09326.

worked out the water profile based on brusho. seems like a lot of salts compared to what i normally use. calculator still complains about hco3 but everything else is on point, pH is good. im reading the cl and so4 and ph is what matters the most.

with sparge, may be using over 15 gal water. need to figure out how to treat it all since GF only fits 12 gal. maybe split the water and treat two 7.5 gal portions, then top up the GF? hard to split 4.5g in half tho.

=============================
5/9/22
research todo :
reading chloride to sulfate should be 2:1for neipa. this recipe atm is 1:3!

also consider doing a 30 min boil? since we have no bittering hops it might be enough time for the malt and also we dont want to boil off too much volume...

youtube neipa from brusho suggests following profile
ca 136
mg 12
na 40
cl 202
so4 101
hco3 104
https://www.youtube.com/watch?v=XLQ8bkzLU00&list=WL&index=1

=============================
5/6/22
scaled up to 11 gallons for a split batch?? might be pushing it in terms of mash tun size, double batch and high gravity eek. but lets try. mash will be thick af. GF is only 12 gallons so 2 gallons will boil off in an hour, left with exactly 10 gallons before we start accounting for hop loss. each split batch could end up being only 4 gallons. oh well.

plan
* genus brewing suggested up to 40% adjunct - adding some flaked wheat...currently sitting at 12.5% but also using fair amount of wheat malt hopefully that does it
* long mash at 148
* sparge to max 12 gal
* boil for 60 min down to 10 gal
* (gonna have some hop loss)
* transfer half the wort to digiboil, set to 190
* bag 8 oz of whirlpool hops in each batch for 20 min at 190
* knockout

added water profile from tap water. my tap has too much Na salt for this profile but that is the only thing that is off. hopefully it still balances.

=============================
5/2/22

Running my standard hazy ipa recipe with a new hop. This time will be taking down the oats a bit and relying on malt for OG points. Cant decide between hothead voss or london. I think Tony from FG said they use voss for everything...

Notes about 09326 hop :
This experimental varietal from Hopsteiner has a strong genetic link to Cascade. 09326 is recommended primarily for aroma additions for pungent notes of berry jam, tropical fruit, grapefruit and a subtle herbalness. Best suited for IPAs and Pale Ales, and Blonde Ales.

Hop Statistics
Alpha Acids: 4.0 – 7.0%
Beta Acids: 4.5 – 7.0%
Alpha-Beta Ratio: 0.5 – 1.5
Cohumulone: (% of alpha acids): 29 – 32%
Total Oils in mls per 100 grams dried: 2.0 – 2.6

https://www.morebeer.com/products/experimental-09326-pellet-hops-place-holder.html

Author:

jaapz

Boil Size: 13 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 65

Mash Thickness: N/A

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: 4/9/2021 4:45 PM

Notes:

Author:

wilkinga

Boil Size: 23 Gallons

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 75

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: 12/27/2019 12:54 PM

Notes: 1 oz mugwort
1 oz meadowsweet
6 oz dried heather flowers
48 oz heather honey

add at end of boil

Author:

Houses 3 Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.098

Efficiency: 25

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: 5 oz.

Creation Date: 1/19/2019 3:11 AM

Notes: We used hazelnut extract (2-1 oz. bottles) added to bottling bucket, and prime with corn sugar or DME as usual.

This seems to be way too much extract. (Bakto Flavors - Hazelnut Flavoring) The hazelnut finished seemed harsh. Use less next time.

4th Place in the 2019 Ohio State Fair Homebrew competition, 19C: American Brown Ale category.

Author:

fat badger brewery

Boil Size: 12.5 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 73

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/25/2017 12:44 PM

Notes:

Author:

seetu

Boil Size: 6.6 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Table sugar

Priming Amount: 5 oz

Creation Date: 9/9/2017 6:27 PM

Notes: An amber ale, made with NEIPA techniques.

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/12/2017 1:52 AM

Notes: Used WLP590 French Saison yeast.

Add 8 oz of basil simple syrup at flame-out.

Basil Simple Syrup
1. Chiffonade the Basil.
2. Dissolve Belgian Candy Sugar in to 1 cup of water at medium temp stirring often.
3. Bring mixture to a boil.
4. Remove from heat and add basil.
5. Let mixture stand for 2 hours.
6. Strain the basil out of the mixture
Yield: ~12oz of syrup

Ferment at ~68 degrees F for 7 days
Rack to secondary and add .5oz kent goldings
Allow secondary to clear for 7 days.

Author:

musicknight

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/20/2017 6:05 PM

Notes:

Author:

Vitis

Boil Size: 3.5 Gallons

Boil Time: 45

Boil Gravity: 1.04

Efficiency: 51

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/3/2016 1:45 PM

Notes: 29 Apr, Started. Adjusting efficiency to match surprisingly low SG.

Third batch with yeast.

30 Apr - after 12 hours bubbling rapidly.

1 Apr - Fermented over. Changed mason jar (lost some beer).

Author:

donhaller

Boil Size: 13.6 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

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: 6/24/2013 11:07 PM

Notes:

Author:

jarvas99

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.12

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: 7/26/2016 3:00 PM

Notes: 2nd attempt at cloning Captain Lawrence's Liquid Gold Recipe.

Author:

grosbeak

Boil Size: 7.75 Gallons

Boil Time: 75

Boil Gravity: 1.042

Efficiency: 66

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/17/2015 11:53 PM

Notes: Underpitch sacchromyces using only one pack. Once fermentation begins, pitch 800ml starter of Brett Brux -WLabs

Author:

BuckeyeBrewer89

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 75

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: 7/22/2015 5:26 PM

Notes: Fruit to Beer Guidelines

http://www.midwestsupplies.com/beer-fruit-amount.html

Author:

kblankenship11

Boil Size: 9.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/7/2015 4:45 PM

Notes:

Author:

BEERngineer

Boil Size: 31.2 Litres

Boil Time: 60

Boil Gravity: 1.035

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: 4/10/2015 5:39 AM

Notes:

Author:

Boil Size: 6 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/22/2015 6:44 PM

Notes:

Author:

Mr Binsky

Boil Size: 8.25 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 73

Mash Thickness: 1.3

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: 11/10/2014 7:45 PM

Notes:

Author:

chefandy

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: 4

Priming Amount: .4 oz.

Creation Date: 3/7/2014 7:52 PM

Notes: se anadio una pastilla de wirfloc,

Author:

tombelgrano@gmail.com

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 65

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: 2/16/2014 9:52 PM

Notes: Rack of 8l with 0.75kg fresh dark berries for secondary ferment. FWH w/magnum