Homebrew Beer Recipes | Page 1264 | Browse 320,000+ at Brewer's Friend

Author:

Nobel Savage Brewing

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 72

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: 1/16/2017 2:31 PM

Notes:

Author:

Jake_the_Snake

Boil Size: 29.5 Litres

Boil Time: 70

Boil Gravity: 1.058

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 2.51 bar

Creation Date: 10/15/2021 6:26 AM

Notes: Flaked Rice is actually Kellogs Rice Krispies

Author:

EdsonTonetti

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 65

Mash Thickness: 2.5

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: 11/5/2018 5:18 PM

Notes: Trocar malte Carmel / Crystal 10 L por Cara Blond

32,50 Litros de agua, sendo 13litros na mostura e 19,5 litros para lavagem dos grãos.

Fermentação: 7 dias a 18ºC
Maturação 14 dias á 1-5ºC

Primming: 6.5gr/L
Envase: 8 dias a 18ºC

Author:

bisand

Boil Size: 10 Litres

Boil Time: N/A

Boil Gravity: 1.056

Efficiency: 100

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/1/2018 7:59 AM

Notes: The apple juice was made from apples picked in the backyard and processed with a juicer. I would probably use a press next time to prevent pulp from entering into the carboy. Or maybe filter the juice after processing.

The juice was heated to around 75°C for over 30 minutes.

Author:

bkesm

Boil Size: 26.07 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 1.91 bar

Creation Date: 6/3/2018 3:05 PM

Notes:

Author:

snew

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/28/2018 9:43 PM

Notes:

Author:

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18.5 ° C

Priming Method: Keg

Priming Amount: N/A

Creation Date: 4/21/2018 1:39 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:

DrSherlock

Boil Size: 7 Gallons

Boil Time: 75

Boil Gravity: 13.2

Efficiency: 66

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/30/2017 4:14 AM

Notes: Used this for inspiration:
http://www.beersmith.com/Recipes2/recipe_353.htm

I added Vanilla and Coffee to this recipe
Changed yeast from 023 Burton to Chicho
Changed Crystal 80 to Crystal 60

http://www.homebrewersassociation.org/homebrew-recipe/beer-recipe-of-the-week-triple-x/

Author:

Simon Taylor

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/4/2017 3:21 PM

Notes: Brew session went to plan.
Pitched pkt S05 @20C
Ferm at 18C

Author:

Ibasterd

Boil Size: 3.25 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/18/2014 9:01 PM

Notes:

Author:

byåsen Bryggarlaug

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 76

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: keg

Priming Amount: N/A

Creation Date: 9/25/2016 4:58 PM

Notes: 625 pors KONGLER ikke skudd eller blader, noen små deler av greier er med i kok.

Author:

Mikulin Vasyl

Boil Size: 1150 Litres

Boil Time: 90

Boil Gravity: 11

Efficiency: 82

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/8/2016 2:08 PM

Notes:

Author:

Fjord & Fjell Nano Brewery

Boil Size: 32 Litres

Boil Time: 70

Boil Gravity: 11.3

Efficiency: 65

Mash Thickness: 2.3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: Dextrose

Priming Amount: N/A

Creation Date: 8/8/2015 4:13 PM

Notes: Starter: 1 pkg dry yeast / 1.1 l malt extract solution at 10 P / stirplate 1-2 days

Pitch at 17°C and ferment at 19°C.

Transfer to a secondary fermenter after 1-2 weeks if fermentation is complete and that's the sort of thing you do.

Bottle after 2-4 weeks from brewday (dry-hopping 4-6 days before), depending on how fast/healthy your fermentation was, and whether the yeast has settled.

Author:

Jefferson

Boil Size: 13.5 Litres

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: Bottle Refermentation

Priming Amount: 55g

Creation Date: 6/2/2015 6:15 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.103

Efficiency: 75

Mash Thickness: N/A

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: 5/27/2015 12:58 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 65

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: 2/7/2015 9:34 PM

Notes: Northern Brewer's clone of Pliney the Elder.

Note: grain is specifically 14lbs Malteurop American 2 row, .75lbs Breiss Carapils, .5lbs Bairds Carastan

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

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: 1/23/2015 3:31 PM

Notes: I am going to smoke 3 lbs of the Marris Otter with a mixture of cherry & apple wood.

Author:

Midnight Tree Bandit

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.097

Efficiency: 30

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/1/2014 2:21 AM

Notes: A Christmas themed ale based on Charlie Papazian's Christma ale from Complete Joy of Homebrew 3rd Edition. I've been brewing with this one and tweaking it along (i.e. "misreading the recipe and using the wrong amounts, changing hops to whatever I have on hand, etc") for 3 years now and it always gets rave reviews. This one follows last year's version which was the best of the bunch.

Steep grains in 1.5 gallon water for 30 minutes
Add LME and Cascade hops and enough water to make it 2.5 gal
Boil 60 minutes
Add orange peel and ginger with 8 min remaining
Add honey at 2 minutes and turn off burner.
After some cooling, sparge wort into fermenting vessel.
Steep cinnamon stick 5 minutes in near boiling water to pasteurize, add to fermenting vessel.
Pitch yeast.
Rack after one week, bottle after another week.