Homebrew Beer Recipes | Page 1355 | Browse 325,000+ at Brewer's Friend

Author:

Pico Brauer

Boil Size: 33 Litres

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 3.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/1/2015 9:40 PM

Notes:

Author:

ColinChurchward

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 65

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 21 ° C

Priming Method: co2

Priming Amount: 0.45 bar

Creation Date: 1/28/2023 8:14 PM

Notes: # The Haka
Brew club challenge was to make a beer using 100g of Rakau and no other hop apart from first addition bittering hop. No other restrictions on malt bill or style. As Rakau are New Zealand hops, I chose to do a Black IPA in reference to the New Zealand rugby team which are known as the all blacks. They have a famous pre-match tribal dance known as the Haka (Ka Mate Haka) and hence the name of the beer.
##Malt
The mash was started with Golden Promise and flaked barley for one hour. Other dark grains added at end of mash: chocolate wheat, roasted rye and de-husked roasted barley. All of these dark malts are known less harsh than standard dark malts. The rye should add a little spiciness to the beer. I wanted it to be as dark as possible while still allowing the hops to be the main event to terms of taste.
##Hops
Magnum was used to bitter. I wanted it to be bitter as it's an IPA but not to be too assertive. 40g Rakau were added at whirlpool while 60g were added as dry hop.
##Yeast
Fermented with US05 for a dry crisp finish at 22C under 10psi with fewer esters. As this was a 6.5% beer more than one pack was required (I only had one pack), I did 24h 1L starter. Fermented at 22C as I didn't have much time left after receiving the hops!

Author:

Loaded Dice Brewery

Boil Size: 66.72 Gallons

Boil Time: 90

Boil Gravity: 1.08

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/3/2019 2:21 PM

Notes:

Author:

Schweikhard Brewing

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/29/2017 4:29 AM

Notes: Brew day: 7/19/17

Mash:
Goal temp 152
Pre Mash Water: 164
Actual Mash Temp: 147
Pre boil gravity: 1.057
Pre boil vol: 4gal
post boil garvity: 1.082

Yeast:
Target pitch rate: 1.25
Mfg. Date: 7/5/17 (11 days old)
Cells available: 92 Bil
Target Cells: 322 Bil

Starter 1:

Starter 2:

Bottling (8/12/17):
Vol: 2.5?
Priming sugar: 1.6 oz
Co2 vol goal: 2.0
Actual final gravity: 1.016
ABV: 8.66%

Author:

MGamber

Boil Size: 8 Gallons

Boil Time: 75

Boil Gravity: 1.039

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/11/2016 12:55 AM

Notes: 6g gypsum, 3 g CaCl in mash water

Dextrose at flameout.

Keep lid off during whirlpool.

Use Yeast nutrient and double pitch.

Two rounds of dry hopping, the first being the first 4, the second being the last 3. Start first dry hop before fermentation ends

The award winning URL points to the results of the Lancaster Iron Brewer competition where this beer won the New England IPA category and took the Brewer's Choice Best of Show out of 194 beers. This beer will be brewed at Mad Chef in East Petersburg, PA.

Author:

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 73

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/4/2016 12:16 AM

Notes:

Author:

John F McGuire

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.067

Efficiency: 74

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/15/2016 12:41 AM

Notes:

Author:

Barhaugen

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: Sugar

Priming Amount: 6

Creation Date: 11/20/2015 10:05 PM

Notes:

Author:

Citra91

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.137

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: 1/28/2014 4:02 PM

Notes:

Author:

Vestsio Køståms

Boil Size: 57 Litres

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 30

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: 6/12/2015 7:26 PM

Notes: Mash:
62 °C, 20 min.
68 °C, 20 min.
77 °C, 5 min.

Fermentation:
18-20 °C, 14 days.

Malts:
90,6 % Best pale malt
4,5 % Best münchenermalt, 25 EBC
3,3 % Thomas Fawcett pale crystal malt, 75 EBC
1,6% Best dark crystal malt, 120 EBC

Hops:
Horizon, pellets, 60 min. to hit target IBU
1,11 g/l Cascade, pellets, 15 min
1,11 g/l Centennial, pellets, 15 min.
1,11 g/l Mosaic, pellets, 15 min.
1,11 g/l Cascade, pellets, 2 min
1,11 g/l Centennial, pellets, 2 min.
1,11 g/l Mosaic, pellets, 2 min.
1,11 g/l Cascade, pellets, dry hop, day 6
1,11 g/l Centennial, pellets, dry hop, day 6
1,11 g/l Mosaic, pellets, dry hop, day 6

Author:

Hills

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 71

Mash Thickness: 1.5

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: 5/14/2015 9:33 PM

Notes: Cascade Warm Hopping @ 68 degrees

Cascade Cold Hopping @ 32 degrees

Author:

Tobias Andersson

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.066

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/1/2015 3:45 PM

Notes:

Author:

Col

Boil Size: 11 Litres

Boil Time: 45

Boil Gravity: 1.124

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/1/2015 5:07 AM

Notes: Add 10g Citra hops at sg 1015

Author:

Gonads

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/26/2015 8:42 AM

Notes:

Author:

SundbØL

Boil Size: 46 Litres

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 80

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: Kegs

Priming Amount: all beer = keg

Creation Date: 1/25/2015 11:10 AM

Notes: Mash in foregår på ca 68,5 grader for å få 62.

Øker temp fra 19 når stormgjæring nærmer seg slutt rolig fra 19-20 og fortsetter gjæringen på 20 grader resten av tiden.

våre 39.56L med OG 1.066 om vi ikke blaster grensene igjen, skal tynnes med 7.92L vann for å oppnå OG 1.055 og total volum på 47,52L

Author:

headshaker

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/15/2014 6:10 PM

Notes: 2Ltd 7.2 oz dme

Author:

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 65

Mash Thickness: 2.285

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/3/2015 5:39 PM

Notes:

Author:

MRA

Boil Size: 0.5 Gallons

Boil Time: 25

Boil Gravity: 1

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: 6/2/2017 5:09 PM

Notes: 1 lb of clover honey boiled for roughly 25 minutes. Stopped the boil just as the marshmallow smell started to turn to more of a burnt smell.

Added 1 tsp of yeast nutrient

Added water to fill up to 1 gal

Added half package of windsor dry ale yeast, no rehydration

Author:

SchuBrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 7.3

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/13/2018 7:37 PM

Notes: Kettle Sour with Good Belly

Age on rum soaked chips

At kegging blend with homemade Tepache , mango/banana/pepper spice

Author:

Spesme

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.078

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: 3/29/2014 4:12 PM

Notes: Brew day: Sunday March 30, 2013.

Steeped 0.5 lbs of 30-40L Crystal for 30 mins @160-170F. 1 TBSP of Irish Mosh @ 15 mins of boil.

Boil ended with 9L (2.4G). Topped up with three (and a bit) 1G water jugs.

OG: 1.042. 2 Gravity points lower than target. 2 possible reasons: (i) perhaps because I added a little bit too much water from the 4th water jug. (ii) I also pitched my yeast first and grabbed my gravity sample after. 2nd time in a row I made this mistake. (iii) I might not have added the full amount of LME. Its tough to get absolutely all of the extract out of the jug.

03/31: Signs of fermentation 12 hours after pitching.

Expectations: bare-bones, sessionable English best bitter with traditional characterisitcs from the Nottingham yeast and willamette hops (fruity/floral/peppery) and hopefully a well-balanced malt backbone with the crystal 40L and amber LME. Fermentation temp is a little high, around 23-24C, so it might have dominating fruity characteristics (hopefully not off-flavours).

Dry hopped with 1 oz. of Goldings hops. Probably domestic. Hopefully will add a subtle (maybe not even noticeable) earthy/spicy/floral aroma. Maybe it will complement the spiciness/floral of the willamete aroma hops.

Bottles:
30x355ml = 10.65L
10x800ml = 8L
2x750ml = 1.5L
4x500ml = 2L

TOTAL = 22.15L

Bottling day: 04/14/2014. 3 oz of corn sugar with 2 cups of boiled water to make 0.81 volumes of C02 (with 1.75 volumes of calculated C02). Broke my second hydrometer when reaching for my scale. :(

Tasting day: 05/12/2004. 2 weeks bottle conditioned, 2 weeks in fridge. Fuller's London Pride Premium Bitter for comparison.

Appearance: ASA: dark, ruby red and hazy. little to no head retention. FLP: golden orange and light, medium head the fades within 10 seconds.

Smell: ASA: slight caramel and nutty. Also pretty earthy. FLP: more of a "beer" smell and slightly metallic? Smells crisp. Floral and earthy.

Taste: caramel again. light and refreshing, sessionable. fairly malty with slight fruit notes. very enjoyable. low-medium bitterness. FLP: about same medium bitterness with more of an earthy character. Just as sessionable/enjoyable. I like mine a little better though.

Mouthfeel: little to no carbonation in both. no bubbles present. medium body for both? I dont see much of a difference in mouthfeel. FLP has a lighter mouthfeel/body. It just kind of rolls of the tongue. Mine is slightly more viscous.

Overall: both very drinkable, as they should be. Mine is overall more caramelly/nutty and feels heavier despite the much lower abv. I tend to like mine more as it falls more on the caramelly/fruity side, while FLP is earthy and resiny.