Homebrew Beer Recipes | Page 1509 | Browse 315,000+ at Brewer's Friend

Author:

zbeeblebroxxx

Boil Size: 25 Litres

Boil Time: 75

Boil Gravity: 1.052

Efficiency: 69

Mash Thickness: 2.65

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: 11/5/2016 1:29 PM

Notes: Source: https://byo.com/mead/item/2808-hop-stands
->Over the Topper DIPA

"Mash at 155 °F (68 °C) for 40 minutes. Sparge enough to collect roughly 7.5 gallons (28 L) in your kettle to achieve 6.5 gallons (25 L) at knockout.

Boil for a grand total of 75 minutes.

Just after knockout toss in the first set of knockout hops and begin the whirlpool process. You can either run your pump for 10 minutes or you can stir for a minute and then let spin down and settle. After 30 minutes have gone past after knockout, reduce wort temperature to 170 °F (77 °C) and then add the second set of hops to the hop stand and once again whirlpool. After 15 more minutes have passed, begin final cooling process.

The goal is to get at least 5.5 gallons (21 L) into your fermenter to compensate for the loss of wort which will occur during dry hopping. Make sure your primary fermenter has enough headspace to accommodate that much wort plus a large kräusen.

Pitch a healthy dose of yeast when wort hits 65 °F (18 °C).

After final gravity has been achieved, add a clarifying agent such as polyclar. Allow three days for clarifying agent to work, then add first set of dry hops to primary fermenter. After 7 days, rack beer off dry hops & yeast cake either into a keg or secondary fermenter. Try to purge with carbon dioxide if available to you. Add second round of dry hops and wait 5 days. Bottle or begin carbonation process."

Author:

Ale Hop

Boil Size: 22.22 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/18/2021 3:04 PM

Notes: Add the Dark Chocolate in the final 20 minutes of the boil.

Add the Lactose in the final 15 minutes of the boil.

If you want, can use Servomyces in the final 10 minutes of the boil to give more strength to the yeast.

Author:

loomisj

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: Honey

Priming Amount: 6.5 oz

Creation Date: 7/22/2019 10:46 PM

Notes:

Author:

coreyt

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/21/2019 8:33 PM

Notes: Try Spunding carbonation.

Author:

Eugene c23

Boil Size: 10 Gallons

Boil Time: 60

Boil Gravity: 1.088

Efficiency: 75

Mash Thickness: 28

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 73 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/4/2018 12:36 AM

Notes: Strawberries and rhubarb should be macerated in the cognac and lemon juice overnight before adding to the secondary. Honey should be added at the end of boil.

Batch & Boil

Batch Size
10.0 gal
Boil Time
60 min

Mash

Efficiency
75.0%

Fermentation

Primary
7 days
Secondary
—

Misc.

IBU Formula

How to add Honey to this beer:

Preheat the oven to 176° F. Place the honey in a sanitized, oven-proof saucepan. Heat the honey on the stovetop to 176° F. The honey should be stirred occasionally to avoid burning it. When the honey reaches 176° F, cover the pan and place it in the oven. Use a thermometer, and hold the honey in the oven at 176° F for 2.5 hours. Then bring the honey to room temperature by placing it in an ice bath. (If you can’t hold the honey mixture at precisely 176° F, any temperature from 176–185° F will be fine.)

Now add the honey to sufficient boiled water to match the starting specific gravity of your beer. Honey varies tremendously in most of its characteristics, including specific gravity. As a rough guide, 1 pound of honey dissolved in 1 gallon of water should yield an SG of about 1.032 to 1.038.

Author:

The ChickenWing

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 71 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/29/2017 6:32 PM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 69.8 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/27/2017 11:34 AM

Notes:

Author:

Paulbunyen

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 65

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: 2/19/2017 5:07 AM

Notes:

Author:

Camp Rock Grove Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.131

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 72 ° F

Priming Method: CO2

Priming Amount: N/A

Creation Date: 1/15/2017 6:34 PM

Notes: Due to the chocolate added at the end of the boil, make sure to top up the
batch volume to 5.25 gallons, as there will be quite a loss to trub in the
fermenter. The first addition of coffee is in the boil, and the grounds can be
loosely bagged in a hops bag and added at flame out, to steep in the wort. It
is recommended to do a secondary fermentation on this beer, to get it off of
the trub and coffee grounds, and it can be racked onto the second coffee
addition (cold brewed). The second coffee addition is 2 ounces of coarsely
ground coffee, brewed with 12 ounces of water, cold brewed and added at
secondary fermentation. If not doing a secondary, the second coffee addition
can be added at bottling time. Due to the high starting gravity of this beer,
we recommend purchasing two packages of yeast or to make a yeast
starter. Aerate the cooled wort thoroughly, to ensure a healthy
fermentation.

Author:

seankelly789

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 60

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: DME

Priming Amount: ?

Creation Date: 11/10/2016 2:31 PM

Notes:

Author:

wmschm

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 1/14/2013 2:46 PM

Notes:

Author:

Tverbrewer

Boil Size: 28.5 Litres

Boil Time: 70

Boil Gravity: 12.1

Efficiency: 76

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/29/2016 1:03 PM

Notes:

Author:

Mellow Fellow

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.025

Efficiency: 70

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: 5/12/2016 9:38 PM

Notes:

Author:

andete

Boil Size: 9 Litres

Boil Time: 60

Boil Gravity: 1.039

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: 5/12/2016 8:04 AM

Notes:

Author:

Marc ook

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 78

Mash Thickness: 3

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: 10/10/2015 8:06 PM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.081

Efficiency: 72

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: 10/9/2015 6:59 AM

Notes: Malting co. of Ireland Stout Malt use, not UK Roasted Barley - there was no option.

Author:

claudearne@adriaenssens.no

Boil Size: 50 Litres

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 75

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: 10/1/2015 7:42 PM

Notes:

Author:

kmosand@gmail.com

Boil Size: 148 Litres

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/25/2015 7:39 AM

Notes: 130g US-05, hydrated, Ferment at 19, increase to 20, Celsius

Author:

HughB

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 66

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: Table Sugar

Priming Amount: N/A

Creation Date: 10/15/2013 12:40 PM

Notes:

Author:

Willie P

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/5/2013 12:43 AM

Notes: