Homebrew Beer Recipes | Page 1644 | Browse 315,000+ at Brewer's Friend

Author:

Boil Size: 19.5 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 73

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: Bottle

Priming Amount: Suger

Creation Date: 1/19/2016 10:22 PM

Notes: Brew date 30.04.2016
Bottled 03-07-2016

Author:

Final Boss

Boil Size: 6.67 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

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: 1/30/2021 10:00 PM

Notes: 1.25lb Lactose and 4oz Maltodextrin at Flameout

3 cut and scraped Vanilla Beans soaked in 4oz of Bourbon added at Kegging

Froze 6lbs of Mangos, brought to room temp and pureed then added to fermenter in strainer bag for 7 days after completion of fermentation

4 oz of Peach Extract added at Kegging

Small Dram (5 to 15ml) of Marshmallow Extract at Kegging

Dry hopped after completion of fermentation for 4 days

0.5oz of Amarillo will be Keg Hopped

Author:

Pork n beer

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: 1.3

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: 9/12/2020 3:53 PM

Notes:
FIRST DRY HOP

Don’t worry too much about oxidation here, just be quick in adding the hops if going through the top.

SECOND DRY HOP

You HAVE to flush the headspace with CO2. You can easily bubble this up through the beer. Do so for 30 seconds before adding the hops and 30 seconds about an hour afterwards. This both protects the beer and rouses the hops to increase utilisation.

CRASH CHILL

As you crash to 2C air will be sucked into the fermenter. To avoid this, fill a balloon with CO2 and put it over the top of the blow tube. It will then suck in CO2.

…..

Right, that’s enough oxidation chat. Here’s our Citra, Mosaic and BRU-1 homebrew NEw England IPA recipe made with Lallemand’s Verdant Ale Yeast. Expect big apricot, mango, vanilla and pineapple notes.

Our homebrew New England IPA
Check out our Brewer’s Friend recipe here. This is a for a 20l batch (into fermenter)

WATER (rough target in ppm)

100 Ca + 2

50 Na +

230 Cl-

14 SO4

MALT

3.65kg Extra Pale Maris Otter

0.9kg Golden Promise

0.5kg Carapils

0.25kg Pale wheat malt

0.25kg Flaked wheat

1kg rolled oats

HOPS

5g Magnum

210g Image

105g Mosaic

85g BRU-1

YEAST

1 x 11g Lallemand Verdant Ale Yeast

MASH

Adjust your water

Mash in at 67 for 60 minutes

Mash out at 75

BOIL

60 minutes – 5g Magnum

Chill to 80C

30 minutes – 60g citra, 40g Mosaic, 20g BRU-1

FERMENT

Chill to 19C – pitch 1 pack of yeast

Wait 48 hours – pitch 30g Citra, 15g Mosaic, 5g BRU-1

Wait 72 hours – raise to 22C

Wait 72 hours – chill to 15C

Pitch 120g Citra, 60g Mosaic, 60g BRU-1 – crash to 2C

Wait 48 hours – transfer to keg

Author:

Ridge Solo Brewing

Boil Size: 13 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/25/2019 3:15 PM

Notes:

Author:

SchuBrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 11.6

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/22/2019 9:19 PM

Notes:

Author:

SonnyK85

Boil Size: 7.75 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 76

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/18/2017 11:31 AM

Notes: ** YEAST STARTER **

1. Approximately 3 days prior to Brewing, make 10% DME solution in Erlenmeyer Flask.

MFG Date: ___/___/______
Starter: _____ gm DME / _____ L (per MrMalty.com)

2. Apply Ice Bath until Temperature reaches ~70F.
3. Squeeze 1 packet of WLP530 into DME Solution.
4. Cover with Aluminum Foil + apply to Stir Plate for 18 hours.
5. Refrigerate for 48 hours prior to brewing.

** MASH **

PRE-HEAT MASH - 2 gal of Boiling Water
PRE-HEAT SPARGE - 2 gal of Boiling Water
(conduct Simultaneously)

Water Volume: 4.2 gallons for 1.4 lb/qt ratio.

1. Prior to heating HLT, check pH of tap water

pH: __________

2. STRIKE WATER: 161F.
3. Add Grains @ 159F.
4. Add 2mL of LA.
5. Allow Temperature to fall to 149F prior to closing lid.
6. Check Mash pH ~15 minutes into Mash.

pH: __________

7. Total Mash Time: 60 minutes

FINAL MASH TEMP: __________F
FINAL MASH pH: __________

8. Add 1.5gal of Boiling Water at the end of Mash and stir into solution.
9. Begin Vorlauf!

** SPARGE **

1. Add 6gal of water + Kettle salts to Pot. Prior to heating, adjust pH to </= 6.0 with Lactic Acid

Lactic Acid addition: __________ mL
Final pH measurement: __________

2. Heat 6gal of Water to 175F. Add to Sparge Vessel.
3. Recirculate 4 times prior to collecting wort.
4. Attempt to Sparge over 30-40 minutes.

** BOIL **

1. Check Pre-Boil Gravity (goal: 1.044) + pH
** NOTE: Make sure to adjust for TEMPERATURE **

PRE-BOIL GRAVITY: __________ @ __________F

2. Adjust Gravity to Goal (1.044)

Adjusted Gravity: __________ (__________ @ __________ F)

PRE-BOIL pH: __________

3. Adjust Pre-Boil pH to: ~5.3 (+/- 0.1)

Final pH measurement: __________
Lactic Acid addition: __________ mL

4. Boil for 90 minutes (goal OG: 1.072)
5. Add Northern Brewer Hops @ 60 minutes.
6. Add Hallertau Hops @ 30 minutes.
7. Add Styrian Golding Hops, Candi Syrup + Corn Sugar @ 15 minutes
8. Add 3/4-1 of a crushed, Whirlfloc tablet @ 5 minutes.
9. Chill wort to ~70F after completion of Boil
10. Auto-siphon wort from Kettle into Mash Cooler with fine mesh bag attached (at the end of auto-siphon)
11. Gravity feed wort from Mash Cooler into Catalyst Fermenter
12. Allow Ranco/Chest Freezer to adjust wort temperature to 1F BELOW goal starting temp

ORIGINAL GRAVITY: ______________ (goal: 1.072)

** FERMENTATION **

1. Beginning Fermentation Temp: 69F.
2. As signs of Fermentation begin to slow, increase temp by 1F/12hr up to 80F.

** PRIMING **

"carbonate to approximately 3-3.5 volumes CO2"

Author:

Starter Hops

Boil Size: 7.2 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 69

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/30/2017 3:21 PM

Notes: Gernaniol experiment.
http://www.brewersfriend.com/forum/threads/geraniol-conversion-in-dry-hop.6056/
It worked!

Author:

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.088

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/2/2016 4:41 PM

Notes:

Author:

afblue

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: Force Carbonate

Priming Amount: 30psi for 24 hrs

Creation Date: 4/19/2016 2:34 PM

Notes: First beer to brew on my HERMS, 3 tier 1/2 barrel chugger re-circulation controller. Will see if I can step up my efficiency.

Author:

nkgarfield

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.092

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/21/2016 9:47 PM

Notes: I like how Mosaic smells like onions during the boil.
Honey is raw Texas wildflower honey.
I slightly adjusted the grain bill to give a little lighter color than the last times I made this recipe.

Author:

bricks41

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

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: 8/2/2012 2:43 AM

Notes: OG was only 1.080, but finished at a very respectable 1.008! 13 days primary and another 7 in secondary. Once it conditions, should be damn tasty!

Author:

Boil Size: 16 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/20/2015 8:52 PM

Notes: Inspired by Black Slobber and Gus the drooling puppy. Was originally supposed to have 2 lbs corn sugar but I forgot to put it in the boil.

Cacao nibs 14 days in secondary (conical after drawing off trub)

keg 1 - left as is
keg 2 - added 2 oz coriander seeds in ss dry hop tube

removed Coriander seeds from keg #2 after ~10 days because i thought it was clogging tube (wasn't --- was yeast)

keg #2 way more interesting... like hoppiness but not quite .. cool aftertaste.. subtle, wouldn't know it was coriander

******************************************
next time coriander in secondary for entire batch
******************************************

Author:

twisted_metal

Boil Size: 7.75 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/18/2015 1:10 AM

Notes: Add Ginger, Nutmeg, Cinnamon Stick and Vanilla bean at 0 Mins and Steep for 15 Mins

Author:

Drunk&Armed

Boil Size: 2.25 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 62 ° F

Priming Method: Sucrose

Priming Amount: 16g

Creation Date: 9/7/2015 6:53 PM

Notes:

Author:

kensterlav

Boil Size: 5.5 Litres

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 70

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: 5/30/2015 3:08 PM

Notes:

Author:

Boil Size: 27.5 Litres

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 75

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: 5/22/2015 5:26 PM

Notes:

Author:

Macphergus

Boil Size: 7.9 Gallons

Boil Time: 81

Boil Gravity: 1.052

Efficiency: 73

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: 3/2/2015 1:30 AM

Notes: Used two packs of Safale American Ale Yeast US-05, pre-hydrated at 75F (boiled distilled water for 10 min with pinch of yeast nutrient, cooled to 75F).
Updated recipe with efficiency actuals. ABV is about 8.0%, had conversion of 88.8%, very high, stayed on the low end of 150sF per recent IPA recommendations in literature.

Author:

Gary Griffith

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 4/6/2011 10:07 PM

Notes: I made a Belgian Strong Dark with the Ardennes yeast, and rack to a secondary and added the Brett Lambicus - just to see if it would result in a dark, tart cherry pie beer. On April 2, I sampled all my Bretts that I have going, and this one smelled of the Ardennes yeast (Belgiany/Abbey yeast) and was getting a little funk. Definitely warming alcohol, but I think it has 3 more months to go at least to get a proper level of funkness. See ya's in July!

Author:

caje

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 70

Mash Thickness: 3

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: 10/22/2014 6:31 PM

Notes:

Author:

bowlersp

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.09

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/1/2014 4:33 PM

Notes: The base for this recipe is Northern Brewer's Chocolate Milk Stout. I tweaked the recipe and added 3 pounds Dark LME (late addition) and 1/2 pound Chocolate Malt to the grain bill for steeping. Very smooth drinkable CMS. Next time I would add more grains (roasted barley, etc.) to give it a more complex taste but it is a very good beer as it is!