Homebrew Beer Recipes | Page 1713 | Browse 320,000+ at Brewer's Friend

Author:

Therealmccoy3

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 65

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: 1/7/2016 7:30 PM

Notes: 2.5L starter, grain bill close, but mixed up the uk chocolate with American and pale, not sure of how much.

Going to age in woodinville barrel

Author:

Cale B

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 80

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 4/14/2020 2:44 AM

Notes:

Author:

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/9/2018 11:55 PM

Notes:

Author:

Boil Size: 1.25 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/30/2018 7:39 AM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.129

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 2.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/30/2017 12:21 AM

Notes: Tastes very good overall.
-Not very bitter
-Big fruity taste, lots of pineapple and grapefruit
-Good level of carbonation and good head retention
-Compares pretty well with other New England style IPAs
-No hint of the 7.5% alcohol level
-Appearance hazy as desired

Critiques:
-Not much hop aroma. Super fruity in taste but there is not a big aroma that jumps out.
-Color is light brown rather than orange or yellow.
-Could be a little more bitter

Measure OG = 1.072, FG = 1.017, Alcohol after bottling = ~7.5%
2 smack packs of Wyeast 1318, no starter

Author:

Sabeltann

Boil Size: 48.5 Litres

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 70

Mash Thickness: 3

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: 11/16/2016 2:35 PM

Notes: 2-3 pakka 34-70 + S-04 (kanskje)

Author:

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

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: 11/6/2016 1:14 PM

Notes:

Author:

Luckyr

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.065

Efficiency: 70

Mash Thickness: 2

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: 6/18/2016 5:14 PM

Notes: http://www.bertusbrewery.com/2013/03/pliny-younger-clone-20.html

Author:

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.132

Efficiency: 30

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: corn sugar

Priming Amount: 200g

Creation Date: 1/28/2016 6:50 PM

Notes:

Author:

tsmangin

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.105

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: 1/10/2016 11:43 PM

Notes:

Author:

Solli

Boil Size: 26.5 Litres

Boil Time: 90

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/28/2013 2:53 PM

Notes: malt i på 37 grader

Author:

rhelsing

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.134

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: Dextrose

Priming Amount: 4oz

Creation Date: 11/27/2015 8:24 PM

Notes: -----BREW DAY------
Burner off center for circular flow.

Heat 2 gallons to boil (some in separate pot, to pour through funnel into syrup container to get it all). Remove from boil add syrup, warmed in warm water.

Return to light boil, wait for hot break, add hops at marks.

Get boil steady before adding hops; (optional: remove from heat for first addition)

Add Brown Sugar at 45 minute mark

Add dextrose at 30 minute mark.

Let wort stand for 10 minutes before cooling at 60 minutes mark

Cool wort to 90-100.

Fill fermentor with 1 gallon cool water, add wort. Add more water to bring to 4 gallons.

Seal and rock back and forth vigorously to aerate.

Add dry yeast to 10 times weight in 86-95 degree water and let sit for 15 minutes. Stir lightly and let sit for 3 minutes then add to wort.

Add yeast when temp is 78 degrees or lower.

Add 1tbs sanitizer solution to fermination lock.

Place in temp controlled room.

____BOTTLING DAY_______

At 9 days add, hops in muslin bag. Boil bag and marbles. Tie off so that below water line.

Bottling: 4 oz dextrose with 4ish oz water, bring to boil then add to beer. shoot for 4 gallons in ferment

____POST BREW________

Overall, very good.. a more mellow version of 'Four'

A little too bitter.. may mellow out

Bitter and malty.. around 7%

Not enough aroma..

Too dark? Use malts from three? not Marris otter..

Next Beer: hops from three, influence from Burnt Hickory cannon dagger.. dry hop intense shoot for 6%.. Norther brewer gold, 5 gallon batch.

Author:

Bray Brew

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/27/2015 2:06 PM

Notes:

Author:

dan mart

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 75

Mash Thickness: 1.4

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: 8/19/2015 1:32 AM

Notes: Pineapple, fruity one of the best ipa's I've brewed!!!

Author:

Hillbilly

Boil Size: 18 Gallons

Boil Time: 90

Boil Gravity: 1.065

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/27/2015 12:42 AM

Notes:

Author:

Gary F

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.117

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/18/2015 3:10 AM

Notes:

Author:

Tannery Bridge

Boil Size: 19 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/17/2015 10:34 AM

Notes: This is a beer that perhaps has a bit of a complex. Is it a Stout or a Black IPA, or something new, or something in between? Named for its dark colour and in homage to the varieties of hops used, this beer gives no quarter. Pushing the boundaries of acceptable bitterness from both Black Patent Malt and a hefty 90 IBUs and lifted with piney and resinous Northdown, citrusy Celcia and the peppermint and eucalyptus ‘Ice Candy’ tang of Polaris this brings a new level to the Stout and Black IPA conundrum…

Author:

Cangan

Boil Size: 33.5 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/2/2015 12:49 PM

Notes: Bryggdes i November 2014, riktigt bra öl!!

Hop Stand Cons
The 190–212 °F (88–100 °C) range will allow essential oils with higher flashpoints an easier time to solubulize into the wort and also will allow some alpha acid isomerization to occur with the best estimates of between 5–15% utilization. Some homebrewers will keep their kettle burner on low to keep the temperature of the wort elevated above 200 °F (93 °C) during their extended hop stands which would better emulate the conditions in commercial whirlpools. A hop stand in the 160–170 °F (71–77 °C) range will basically shut down the alpha acid isomerization reaction and the lower temperatures will reduce the vaporization of the essential oils. Homebrewers can use their wort chillers to bring the wort down to this range before adding the knockout hops or they can add a second dose of knockout hops

Author:

JustinSlaughter

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 80

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: 5/10/2014 7:44 PM

Notes:

Author:

DeanDropshot

Boil Size: 34 Litres

Boil Time: 90

Boil Gravity: 1.062

Efficiency: 79

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/21/2013 8:18 AM

Notes: