Homebrew Beer Recipes | Page 1657 | Browse 315,000+ at Brewer's Friend

Author:

Nörden Bräu

Boil Size: 33 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 10

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: 3/3/2017 4:18 PM

Notes:

Author:

ScubaPadi1958

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 6.27 psi

Creation Date: 6/22/2021 3:53 AM

Notes:

Author:

Hoptail

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 1.43

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: dextrose

Priming Amount: 3.0 oz

Creation Date: 1/9/2021 11:19 PM

Notes: 3.5 gallon BIAB batch with an 11 quart mash in a 4.4 gallon Gigawort followed by a dunk-sparge in 7 quarts of 170°F water. Sparge and mash are combined to make a ca. 4 gallon pre-boil wort with about a 0.5 gallon boil off. Top up if necessary after cooling and transferring to primary fermentor before adding yeast to reach 3.5 gallons in the primary fermentor (target OG of 1.056).

Primary fermentation is in a 5-gallon carboy and secondary fermentation is in a 3 gallon carboy.

Dry hopped for 7 days during the second week of primary fermentation, then transferred to the secondary fermentor for 2 weeks, leaving the hops and trub behind.

30-32 x 12 ounce bottle yield.

Author:

ATGANI Brewing Concern

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: 2.7

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: 6/28/2020 11:09 AM

Notes:

Author:

Wolf Pack Brewing

Boil Size: 55 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 2.5

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: 3/23/2020 7:02 AM

Notes: SLAB BREWING’S NAKED CITY IPA
Naked City IPA from Slab Brewing, is a stripped back and easy to drink IPA. It’s lower in alcohol than most IPAs and contains a "shit ton" of late addition hops. They use mosaic and motueka hops to generate the hoppy flavour and tropical pineapple aromas.
No shirt, no shoes, no pants, no problem.
Learn more about how this beer is brewed in episode #32 of the New Zealand Brewer Podcast.
Style: Session IPA
Batch size: 23 Litres
OG: 1.052
FG: 1.011
Efficiency: 70%
IBU: 42 IBU
ABV: 5.4%
Boil: 60 minutes

Ingredients:
4kg Pale Ale (Gladfield)
700g Wheat Malt (Gladfield)
600g Munich Malt (Gladfield)
250g Light Cystal (Gladfield)
9g NZ Chinook @ 60 minutes (12.3% AA)
60g Mosaic @Whirlpool at 85 C for 40 minutes (0% AA)
100g Mosaic @ Dryhop
60g Motueka @ Dryhop
40g Citra @ Dryhop
Irish Moss
Yeast Nutrient

Water treatment:
9.9g Gypsum
1.6g Calcium Chloride
1.1g Epsom Salt
Mash Temperature and Time:
67 °C for 60 minutes.
Yeast: US-05
Fermentation and Conditioning:
Start at 19 °C
Notes:
Dryhop at 80% attenuation to avoid hop creep.

Author:

Michael Chiantera

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/27/2020 12:58 AM

Notes: What is First Wort Hopping?

First wort hopping (FWH) is when you add a large portion of the finishing hops to the boil kettle as the wort is transferred from the mash or lauter tun. As the boil kettle fills up, the hops steep in the wort and release those important oils and resins.

Normally, the aromatic oils are insoluble and evaporate during the boil. However, by letting the hops steep in the wort before the boil, the oils have more time to oxidize to more soluble compounds, which means there’s a greater chance those oils are kept in the beer during the boil and deliver additional hop complexity in the finished product.

Who Discovered First Wort Hopping?
It’s entirely possible FWH was discovered by accident. A brewer wanted to try something new and tossed hops into the kettle before the boil later realizing there was a flavor change in the finished beer. Even if this isn’t the case, isn’t it more interesting to believe in the myth?

First wort hopping was common practice around the turn of the 20th century to increase hop utilization. At some point in the mid-20th century, the practice was more or less discontinued. However, in 1995 Brauwelt magazine (Germany) reported on the “rediscovery of first wort hopping” research focusing on pilsner style beer and finding the process resulted in beers with finer hop aroma.

The report documented many German breweries that implemented FWH. In the past, brewers in England and Belgium also added hops before boiling. The research experiment was carried out in two German production lager breweries. Both breweries made two versions of Pilsner in very similar manners, including yeast pitching rates, brewing water, malt lots and using Type 45 pellets.

The Experiment
A portion of the late kettle hops (Tettnanger and Saaz) were added to first runnings in the kettle and were allowed to stay with the brew throughout the entire boil. The late hop/aroma addition was omitted.

At Brewery A, the first wort hopping addition of Tettnanger and Saaz hops amounted to 34% of the total hop weight. At Brewery B, which used only Tettnanger, it was 53% of the total hop weight. In both resulting beers the first wort hopped beer had more IBUs than the non-first wort hopped beer, 39.6 to 37.9 at Brewery A and 32.8 to 27.2 at Brewery B.

Lager Brewery IBU of FWH Beer IBU of Non-FWH Beer
Brewery A 39.6 IBUs 37.9 IBUs
Brewery B 32.8 IBUs 27.2 IBUs

Despite increased bitterness, the panelists described the first wort hopped beers as more pleasant tasting and overwhelmingly preferred them, creating a more harmonic beer and uniform bitterness when compared to the conventionally hopped beer. Further analysis indicated the conventionally hopped beers contained a higher level of hop aroma substances, but panelists nonetheless described the FWH beers as having a very fine and rounded hop aroma and rounded hop flavor.

The authors of the study recommended that first wort hopping contain at least 30% of the total hop addition, preferably using the later aroma additions. The overall alpha acid quantity shouldn’t be reduced because the results of the tasting showed that the bitterness of the first wort hopped beers is regarded as very good and very mild. A reduction of the hop quantity could result in weakened bitterness, too.

How To Do First Wort Hopping
First wort hopping is practiced by a number of craft brewers and homebrewers and is applied to a full range of styles both ales and lagers. It’s best suited for beers that call for noble hops and isn’t suited for beers that want volatile hop oil presence or fruity hop aroma; in fact, first wort hopping actually works against developing those hop characteristics.

Mash Hopping
Many people confuse ‘First Wort Hopping’ and ‘Mash Hopping’ as one in the same. Mash hopping is actually the process of adding hops to your mash tun during the mash rest.

Unlike FWH, hops added to the mash undergo little to no hop isomerization in the tun.

To do first wort hopping, add a substantial portion of the hop bill (30-50%) to the kettle as you transfer wort from the lauter tun. The hops steep in the wort for the entire runoff and remain in the wort for the duration of the boil.

Make sure to use low alpha acid hops that are normally scheduled as the final aroma/flavor additions because isomerization begins at temperatures below boiling; more hops in the wort longer during the boil causes the total bitterness of the beer to increase, although the amount is subtle because the hops are low in alpha acid. First wort hopping takes advantage of higher pre-boiled wort pH levels, which allows for higher isomerization.

The reason craft brewers and homebrewers use first wort hopping is because it can change your beer’s hop profile, which is more easily noticed in moderately hopped beers. However, many brewers will tell you those pre-boil additions result in subtle notes that will be noticed in even hop-intense beers. The new hop flavors aren’t easily defined, and the chemistry behind first wort hopping isn’t fully understood, but normally an adjustment of 10% is added to the calculated bitterness in IBUs.

Author:

mbebop

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 90

Mash Thickness: 2.28

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 7/26/2018 6:48 PM

Notes:

Author:

Trub_maker

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 72

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.0

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/4/2017 5:52 PM

Notes:

Author:

MathiasK

Boil Size: 7 Litres

Boil Time: 40

Boil Gravity: 1.038

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/10/2017 10:55 AM

Notes:

Author:

I_playdrums

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 71

Mash Thickness: 1.8

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: 4/1/2017 10:32 AM

Notes:

Author:

hailtheyounger

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/23/2013 6:02 PM

Notes:

Author:

japa2121

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.128

Efficiency: 48

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/7/2016 1:50 AM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 30

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/5/2016 5:38 AM

Notes:

Author:

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/4/2016 10:27 PM

Notes: Mäskvatten 19.7
Lakvatten 12.8

Author:

RTL

Boil Size: 33 Gallons

Boil Time: 40

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 1.55

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 66 ° F

Priming Method: Force

Priming Amount: N/A

Creation Date: 6/24/2016 10:49 PM

Notes: Adapted from homebrew conned recipe. Still going to sparge so efficiency doesn't suck. Malcolm report 60% brewhouse efficiency.

Bumped up the grain bill in case the efficiency is super low.

Author:

Boil Size: 45 Litres

Boil Time: 90

Boil Gravity: 1.062

Efficiency: 80

Mash Thickness: 4

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: 6/10/2016 12:16 PM

Notes:

Author:

blanch

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 3/4 cup 4.5 oz?

Creation Date: 2/2/2016 9:49 PM

Notes:

Author:

branodn

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/28/2015 5:45 PM

Notes: Secondary with Brett B and 320F toasted American White Oak chunks for 6 months.

Author:

Clayton Curce

Boil Size: 5 Gallons

Boil Time: 60

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: 11/18/2011 5:35 PM

Notes: This is a beer I came up with after a trip to San Deigo in Sep.

Author:

David Saba

Boil Size: 4 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: 7/25/2011 10:34 PM

Notes: First brew for the Steven's Park Amateur Malters (SPAM for short). A nice refreshing Hefe for the hot Texas summer. At racking, hops seemed a little high