Homebrew Beer Recipes | Page 1809 | Browse 315,000+ at Brewer's Friend

Author:

Aussiedamo

Boil Size: 26.5 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/17/2016 9:58 PM

Notes: my efficency want fabulous ended up with an OG 1.045

Author:

Tylor Miranda

Boil Size: 5.7 Gallons

Boil Time: 30

Boil Gravity: 1.06

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 85 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/4/2020 3:07 AM

Notes: This Milkshake IPA is loaded with flavor! LIGHTNING! LIGHTNING! LIGHTNING! - https://www.youtube.com/watch?v=3-g5BIxlMHE

The Tangerine Cream Dream offers creamy texture supplied by wheat extract, oat flour, and lactose. The lactose also adds sweet, sweet sugar that is mostly un-fermented by the yeast yielding that sweetness into the final product. The Hornindal Kveik yeast strain in this beer produces an intense tropical flavor and aroma with notes of fresh pineapple, mango, and tangerine. It complements the fruit-forward Comet hops added late in the boil and into the whirlpool for a heavy aroma boost. The big and brilliant tangerine aroma is the star of these Comet hops, grown in Central Minnesota The skin and juice of 2 tangarines add an additional citrus boost. The head on this beer is HUUUUGE (insert Donald Trum meme here). Overall this beer is a big bold statement... also like Donald's skin. LIGHTNING! LIGHTNING! LIGHTNING!

Extract brewing can be simple and rewarding! Note that while the equipment costs far less than the equivalent all-grain systems, the cost to let someone else create your extract over extracting the sugars from grains yourself is more expensive by about 20-50%. The cost per 20oz (one bottle) of beer for this Milkshake IPA is $2.42.

You may use tap water and/or modify the water profile.

The 2 tangerines or mandarin should be juiced and the leftover pulp/seeds should be removed from the rind. The juice and the rinds are added into the last ten minutes of the boil.

It is highly recommended that a blow-off tube is used instead of an airlock for this extremely active fermentation.

Higher fermenting temperatures benefit this beer as the yeast will produce more characteristic flavors. It is advised to ferment between 85-90f. To achieve a warmer fermentation, use a brew belt, heat mat, or similar equipment in conjunction with a temperature controller.

For a fermentation blow-off tube, run a section of the 3/8" ID Siphon Hose from the grommet on the lid to the bottom of one of the gallon jugs filled with sanitizer solution in tap water, and place the gallon jug and the fermentation bucket at the same height. It is best to elevate the beer at the beginning of the fermentation cycle with the spigot facing the area where you will be bottling so that the trub is not disturbed during the bottling process. In other words, try not to move the bucket just before bottling.

To bottle your beer, precondition each sanitized bottle with 2 Northern Brewer Fizz Drops. Attach a 5-8 foot section of the 3/8" ID Siphon Hose to the Fermenter's Favorites Bottling Spigot and the other end of the hose to the Fermenter's Favorites® Spring Tip Bottle Filler. Slowly open the spigot until it is fully open. Place the spring tip filler into the bottle and press the tip in on the bottom of the bottle. Fill the bottle until the liquid reaches the top. Remove the filler and the bottle will be filled to the optimal height.

Secondary fermentation in bottles takes between 9 and 13 days. 11 days is usually a safe amount of time to allow carbonation to build with the Kviek yeast used in this recipe.

Let the beer age for just about a week if kegged. It may very well be overly bitter and not well balanced the first day in the keg. If bottled, the beer should be ready after the 9+ days of secondary fermentation.

Don't forget to sanitize everything including the outside rims of the brew equipment and even the outside of the yeast packet.

Author:

Genus Brewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/14/2019 6:56 PM

Notes:

Author:

SchuBrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 11.5

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/1/2019 10:19 PM

Notes:

Author:

GUY235

Boil Size: 3 Gallons

Boil Time: 40

Boil Gravity: 1.048

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: Dextrose

Priming Amount: 1 cup

Creation Date: 4/13/2018 11:34 PM

Notes:

Author:

Si-Co Brewing

Boil Size: 28 Litres

Boil Time: 45

Boil Gravity: 1.048

Efficiency: 76

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: 1/24/2018 11:09 PM

Notes:

Author:

Meddo

Boil Size: 39.3 Litres

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/10/2017 4:39 AM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.053

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: 2/17/2017 7:27 PM

Notes: http://www.homebrewtalk.com/showthread.php?t=218904

Author:

Simon PK Smith

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2017 3:44 PM

Notes: Lager 30 days at near 0c

Author:

Kjeller 5

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.076

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: Sukkerlake

Priming Amount: 6 g/l

Creation Date: 10/24/2016 2:59 PM

Notes:

Author:

yosoygarrafon

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

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: 6/11/2014 10:53 PM

Notes: We used Edinburgh Ale yeast but I did not see it on this list. Also not sure of how much water we started off with or ended up with, just made a guess.

Author:

hippy

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

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: 3/20/2016 7:56 PM

Notes:

Author:

dewittomorrow

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.152

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: 11/11/2015 10:42 PM

Notes:

Author:

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.031

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: 9/27/2015 3:50 PM

Notes: 9/27:
1. Added 5.5 gal water, Gypsum, 4 lbs DME, 3 0z Cascade, brought to boil; boiled 40 minutes.
2. Added Irish moss, 4 lbs DME. Boiled 15 minutes.
3. Added 3 oz Cascade hops. Boiled 5 minutes.
4. Removed from heat, allowed to cool.
9/28
Pitched yeast. 76F. OG: ?

Primary fermentation temperature controlled 68F

10/6 Dry hopped. 3 0z Cascade in a cheesecloth bag. SG 1.02@68F (1.023 @ 60F)

10/10 removed dry hop. Racked to secondary. SG 1.014 @68F.

11/1 started cold crash at 40f

11/8 added bottling sugar (2 quartz water a 1.25 c of DME)
Bottled. Yield 27 c 22oz bottles = 598oz
Fg = 1.014 abv est 6%.

Author:

Bray Brew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 60

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: 6/27/2015 4:35 PM

Notes:

Author:

Woo

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.101

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/4/2015 5:05 PM

Notes: 1. Bring 2.5 gallons of water to 155 and steep grains for 30 minutes
2. Return slowly to a boil then remove from heat and stir in LME
3. Return to boil and add .75 oz Nugget
4. At 2 minutes add 1 oz Saaz
5. Cool to <75
6. Dilute to approximately 5 gallons
7. Measure gravity
8. Oxygenate
9. Pitch Yeast
10. Leave in primary for 1-2 weeks
11. Move to secondary and leave for 1-2 additional weeks before bottling/kegging

Author:

Paul@Buchanans

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/27/2015 11:47 PM

Notes:

Author:

Joe Murray

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: 1/27/2013 3:23 AM

Notes:

Author:

buzzerj

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 2/10/2013 4:13 PM

Notes: One quart yeast starter prepared with one drop olive oil to promote yeast cell wall formation.

Author:

Brewing Bard

Boil Size: 6 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: 9/19/2011 5:56 PM

Notes: