Homebrew Beer Recipes | Page 1745 | Browse 325,000+ at Brewer's Friend

Author:

bucketheadmn

Boil Size: 4 Gallons

Boil Time: 90

Boil Gravity: 1.033

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/2/2017 3:23 PM

Notes: Recipe from AHBA

DIRECTIONS

To brew this Fresh Squeezed IPA clone, use 1 g/gallon gypsum to treat distilled or reverse osmosis water. Mash grains at 150°F (66°C) for one hour. Do a 90 minute boil. Steep flameout hops for 10 minutes before chilling.
Pitch cooled wort at 67°F (19°C) and allow temperature to rise naturally to 70°F (21°C). When fermentation is complete, dry hop in primary fermenter for five days.

Drink it as fresh as possible (~2-3 weeks after packaging) for maximum late hop character.

Author:

Craft Solutions

Boil Size: 7.53 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 68

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: 5/18/2023 3:25 PM

Notes:

Author:

cmac62

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.179

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/14/2022 5:53 PM

Notes:

Author:

mjlavorgna

Boil Size: 6.88 Gallons

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 65

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: 11/17/2021 4:20 PM

Notes:

Author:

Mickal

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 80

Mash Thickness: 1.33

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: 11/6/2021 2:14 AM

Notes:

Author:

michaelb.yvr

Boil Size: 58.26 Litres

Boil Time: 90

Boil Gravity: 1.069

Efficiency: 77

Mash Thickness: 2.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 23 ° C

Priming Method: dextrose

Priming Amount: 240 g

Creation Date: 3/16/2021 10:48 PM

Notes: Sugar into kettle with 20 minutes remaining on boil.
hopstand for the win.

Will be split between 2 primaries, one fermented with wyeast 3864, and the other with WLP 550.

- at the end of sparging that not exceeding 168–170 °F (76–77 °C) is the most important. if its lower, not the biggest deal, potential loss of probably .2 to .4 ABV absolute max using room temp water in a light sparge.

Fermented from 19-24 C on a rising temperature curve peaking around 80% attenuation. In Primaries for 22 days, then dryhopped in secondaries for 5 days.

EDIT: This beer was made as a blind clone of "It is not the end of the world" by Unibroue. Blind because we live far away and couldn't get the beer so I put this clone recipe together after looking at some Fin du Monde clones to approximate the malt base, and getting the basic stats from Unibroue's website in regards to IBU/SRM/ABV/hop varieties. After trying and failing to acquire some of the commercial version for over a year, we managed to find some so we could do a side-by-side tasting with our homebrew within a month of finishing carbonation in the bottles. The homebrew easily won, though not by a huge margin, they are quite similar with the biggest difference being carbonation, then the hop aroma/flavour levels. This clone is not overcarbonated like the commercial version, and has better hop flavour/aroma that still does not disturb the balance in our opinion.

Author:

run dan run

Boil Size: 4 Gallons

Boil Time: 75

Boil Gravity: 1.035

Efficiency: 72

Mash Thickness: 1.4

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: 11/24/2019 12:22 PM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.067

Efficiency: 55

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/25/2019 3:19 PM

Notes:

Author:

avantassel

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 79

Mash Thickness: N/A

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: 12/1/2012 12:00 AM

Notes: First Brewed 12/2012

An Imperial Smoked Porter with a nose like gooseberries and blueberries, stuffed with coffee, covered in chocolate and toasted on a campfire by the beach, Catherine’s Pony is robust and imposing with a herculean mouthfeel. Rich and smooth with roasted smoky flavours battling for prominence over the assertive bitterness. A satisfying hoppiness rounds off the palate.
The smoke aroma comes from a mix of the Carafa malt and smoked malt. If you can't get hold of fresh smoked malt – make your own in a barbeque - carefully!

https://www.brewdog.com/beers/diy-dog

Author:

El Sabana Brewery

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 56

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 35 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/24/2018 12:34 AM

Notes: Boil 20min, Acify to 4.5ph then add Sour Pitch and wait 24h, check levels of acidity when 3.4, 3.5 is achieved boil for 40min and then add remaining hops and spices

Author:

phillipsbm1

Boil Size: 12.87 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 70

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: 6/21/2012 8:22 PM

Notes:

Author:

Aley Ale

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/6/2017 3:07 PM

Notes: Preheated mash tun to 156
Ambient temp = 66
temp equalized at 152

OG- 1.062
FG - 1.012

Yeast: used dry yeast, rehydrated for ~3 hours in fresh wort

Author:

evilbuck

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.079

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/6/2016 2:49 AM

Notes:

Author:

deal.jt

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.105

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/28/2016 6:56 PM

Notes:

Author:

Moebbels

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 67

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: 9/27/2016 10:54 AM

Notes:

Author:

redan499

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.113

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/22/2015 6:42 PM

Notes: Used Golden Light LME from Northern Brewer.

===========================================

Primary for 21 days.

Dry Hop. Let sit for 2 more weeks.

Bottle condition for 2 weeks. Drink fresh.

Author:

Coadinghaylor Creations

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.015

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/29/2015 11:56 PM

Notes: OAK Aged with toasted OAK for 6 weeks.

Author:

cha99jab

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 70

Mash Thickness: 2.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 16 ° C

Priming Method: Keg

Priming Amount: 30

Creation Date: 3/2/2015 5:47 PM

Notes: Brew a 25L batch and then dilute 8L to 10L and pitch WLP830 German lager and 16L to 20L and pitch WLP001.

Brewed Tuesday 3rd March 2015. 25.5L at 1.078 (75% efficiency).

16.5L diluted to 20.7L (1.062) and 1L WLP001 starter pitched at 18oC.
9.5L diluted to 12L (1.062) and WLP830 1L decanted starter added the next morning when wort had reached 8.5oC.

Calcium Sulphate (Gypsum): 1g to strike water and 1g to the sparge water
Espsom salts: 1g to strike water and 1g to the sparge water
Calcium Chloride 3g added to the strike and sparge waters as 33% solution (not as dihydrate) so scaling / correction factor = 110.98 g/mol (anhydrous) / 147.014 g/mol (dihydrate) * 3 = 2.26. 1.5g x 2.26 = 6.8 mL.
Baking Soda: 1g to strike water and 1g to the sparge water.
No Lactic acid as want to leave bicarbonate in the water.

09/03/15 (Mon) Day 7 - Ale porter SG = 1.022. Moved to pan room at 21oC (still some krausen on beer).

15/03/15 (Sun) Day 13 - Lager porter SG = 1.023...

24/03/15 (Tues) Day 22 - Lager SG = 1.019, Ale SG = 1.019. Lager moved to the attic and both beers dry hopped. Ale = 19g Simcoe + 24g Nelson Sauvin. Lager = 9g Simcoe + 10g Nelson Sauvin. So only about 2g/L per beer...

27/03/15 (Fri) Day 25 - Both beers moved to the attic to "cold crash". Not really cold enough...

Author:

PI_Brewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 1.25

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: 2/10/2015 5:46 PM

Notes:

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!