Homebrew Beer Recipes | Page 1818 | Browse 315,000+ at Brewer's Friend

Author:

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.112

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/13/2016 11:29 PM

Notes: Steep Crystal for 30m @ 70 degrees C, drain, add to fermenter
Add LDME to fermenter
Bring 2-3L water to boil, add hops per schedule in hop bag
Add to fermenter
Top with chilled water to acieve 23L and ~20 degrees C
Aerate wort
Pitch Yeast
Take OG
Ferment for 2-3 weeks @ 19-20 degrees C

Author:

RustyBarrelHomebrewing

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 66

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 85 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/11/2022 12:50 AM

Notes: =========================================
12/24/22
beer came out really dry and really insanely bitter. still drinkable but mor ebitter than any beer ive brewed or tasted. i want to blame the amarillo and an di cant remembe rif i also added el dorado? anyway i think the evergreen is ok, maybe dial down the ibu a little. also this beer i adjusted the water on brew day after mixing up my waters for two diff beers.

next time i think add some crystal malt. if using lutra, mash higher, or otherwise use us05. go with the evergreen base and dry hop with something safe and fruity like citra.

=========================================
11/22/22
did not yet take FG but guessing (high balling) 1009 it is really dry.

the beer is extremely bitter the first couple days. the beer is kegged and carbed a few days ago although even today its still been only 10 days since brew day. its starting to mellow out a little bit but its def on the bitter side. really nice pine though. wondering if i should dry hop in the keg with citra or mosaic to round it out. also wouldnt mind trying it side by side with stone ipa to see how truly bitter it is.

anyway, next time def try the crystal malt and maybe skip or reduce the sugar. its really nice light bright yellow color but too dry. also re-examine your water, either go back to the standard light colored and hoppy profile or maybe try 1:2 chloride to sulfate ratio.

=========================================
11/10/22
i messed up on brew night and used my ideal water i setup for this beer on the porter. so had to make an impromptu water adjustments to the tap to come out with ~1:3 chloride to sulfate ratio plus some calcium and stuff. hopefully it will still come out sharp bitter crisp ....aye smh

also updating recipe - brewed this on igloo/digiboil setup, 1065 OG for 66% efficiency (i think that stop and wait batch sparge really helps) and used 1 pack dried lutra. added high krausen hops at pitch
=========================================
11/5/22
next gen of wcipa. thinking more body, posibly c15. mix of magnum and something else piney for bittering. reworked the water for 1:3 chloride to sulfate (hoppy profile). need to figure out hops though. would like to dry hop with something dank and piney plus something fruity like citra to really have an in your face hoppy west coast...

=========================================
6/28/2022

pretty sure FG was 1.002 or 1.004. need to stop prolonged mash and instead mash out after an hour.

this beer was good but came out really dry and thin, watery. it is indeed 7% tho, bitterness is there but prob could be increased. the beer is good on its own and could be rebrewed just like this except with a mashout.

however for attempting to achieve some of the more mindblowing west coast ipas, i think needs a little more bitterness and a bit more dry hop. this batch had 12oz i would like to retry with 16-20 total oz, a little more in the frontend (maybe first wort) or 60 minute and then several more ounces in dry hop.

=========================================
5/26/2022

brew day last night. frustratingly low on efficiency despite 2 hour mash. did full biab style / no sparge with about 9.75 gallons strike water so lower efficiency should be expected but i didnt think that much. need to get a pH meter, possibly my pH is off and i dont know it. i keep adding acid malt to every brew maybe its effing something up. i hit 8 gallons pre boil which usually boils down to 6 in an hour but possibly next time could plan to boil for 90 or 120 mins.

starter i made last week sat in chest freezer for a week and smelled a little suspect. tossed that and just pitched a single pack of us05.

updating recipe to reflect actual brew day stats

was originally targeting
preboil 8 / 1051
postboil 6 / 1068
fermenter 5.5 / 1068
FG 1011
ABV 7.4%
eff 68%

actual
preboil 8 / 1045 (without sugar)
postboil 6.75-7 / 1055
fermenter 6 / 1055
FG 1011
ABV 6.1%
eff 58%

=========================================
5/16/2022
initial recipe creation. pretty straightforward malt bill and hop schedule to highlight these evergreens.

need to figure out ideal water profile. none of my west coasts have come out all that bitter. would like to start with tap water. not sure how much i trust the BF light colored and hoppy anymore....

as of now im going with the BF version its 3:1 cl to so4 which i think is the important part. this requires diluting tap water with half RO.

Author:

Boil Size: 26 Litres

Boil Time: 70

Boil Gravity: 1.045

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2020 7:17 PM

Notes:

Author:

Divvy9

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 72

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/10/2019 5:27 PM

Notes: Halfway through the boil, remove two cups of wort from the kettle and soak raisins for 10-20 minutes. Puree in a blender and add back to kettle 10 minutes from the end of the boil, along with the candi sugar. Shut off the boil and add aromatic hops.

Chill to 70°F (21°C), aerate or oxygenate well and pitch ale yeast slurry. Ferment at 70-75°F (21-24°C) until fermentation is complete.

Author:

dirtmandan

Boil Size: 13 Litres

Boil Time: 60

Boil Gravity: 1.087

Efficiency: 68.7

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: 7/3/2017 6:49 AM

Notes:

Author:

Hills

Boil Size: 15.5 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 74

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: 5/3/2017 3:20 AM

Notes:

Author:

mblairbeer

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 40

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: Bottling Sugar

Priming Amount: 4 oz

Creation Date: 2/12/2017 10:45 PM

Notes: Brewed on 1/8/17
Mash grains for 60 minutes at 156 F
Bring LME and water to boil
Add 1 oz Cascade, boil 10 minutes
Add wort from grains
Boil 20 minutes and add 0.5 oz Cascade
Boil 20 minutes, add honey, 0.5 oz Cascade, 1 tsp Irish Moss

Sg = 1.050 on 1/8/17
Rg = 1.007 on 1/22/17
Bg = 1.006 0n 1/29/17
Bottled with 4 oz bottling sugar

Author:

BillsNewAccount

Boil Size: 1 Gallons

Boil Time: 1

Boil Gravity: 1.336

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/19/2016 3:13 AM

Notes: 1 lb 2.6 oz orange blossom honey
2 lb 4.5 oz wild flower from Iowa
2 lb wild flower from Door County
2 lb 8 oz wild flower

7 lb 15 oz

starter was roughly 6 oz of misc honey and some DME

made 12/18/16

transferred 1/26/17
sample taste is astounding. No high temps to wipe out floral aroma leaving all of the flavor of the honey behind.
FG on point: 1.001

3/20/17
color darker than anticipated and still has slight haze

8/12/17
haze gone and mead bottled

tasting notes:
The nose is spectacular. Smelling of a bright bouquet of flowers. The taste was drier than anticipated and is similar to a dry white wine. Very happy with the way this turned out but I think a bit of french oak could have given it a bit more depth and balance.

Author:

Negz

Boil Size: 4.75 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 50

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: 9/1/2016 6:09 AM

Notes: Steep the crushed malts in 4.75 L of water at 70°C for 30 minutes.

Remove the grains from the wort.

Add the first hop addition at the beginning of the boil primarily as a foam inhibitor.

Add your malt extracts and Irish moss for the last 10 minutes.

Turn off your burner and remove your pot from your heat source.

Now add Cascade hops, and stir to mix in.

After about 3 to 4 minutes, begin using your wort chiller to drop the temperature of the wort to pitching temperature.

This addition is a bit tricky, but the goal is to have the large amount of hops in your beer for about 5 minutes after the beer has finished boiling, but prior to cooling below around 65°C.

This extracts a small amount of hop bitterness, and a large amount of hop flavour.

When you have cooled your beer to about 26°C, you can strain the beer into your fermenter.

Aerate your beer and pitch your yeast.

Ferment at 20-21°C to help hold the aromatics in the beer.

When fermentation is complete, rack your beer off the trub, and add the remaining “dry hop” addition of 50g of Willamette and allow the beer to absorb the dry hop flavors for about 4 days.

Then bottle or keg as you normally would.

Author:

jpthier1020

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

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: 7/26/2016 1:45 AM

Notes: Upon completion of Mash, Chill wort with coil chiller to room or outdoor temperature, and add unmilled grains. Kettle Sour for >= 2 days, then boil, add hops, chill with clean/sanitized coil chiller, and ferment with Saison yeast.

Ferment at room temperature.

4.8 gallons, OG 1.040 -- Mashed, Wort was Chilled and Soured with intact 2-row grains 7/28/16. Boiled and hopped and yeast pitched 7/31/16.

Author:

Bazlow

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/24/2015 12:42 AM

Notes: Put grains in a BIAB bag. Add to 5 gallons of water at 150 degrees and let sit for 15 minutes. Dunk bag up and down 10 times, letting drain for a minute each time.

Now add extract and bring to a boil. Add hops according to schedule.

Author:

Back of the Passage Brewery

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 58

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/4/2016 1:21 PM

Notes: 5/6/2016 - Brewed
- Final Volume - 19.5L (Aimed for 22L, lost a lot, very windy day)
- Dry pitched x2 yeasts at 19C. OG 1060
18/6/16 - SG 1013 @18C
19/6/16 - SG 1013 (ABV 6.8%)

11/10/16
- Pretty good, mild malt nutty flavour.

Author:

munkkimaster

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.085

Efficiency: 70

Mash Thickness: 2.25

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: 4/17/2016 9:00 AM

Notes: This recipe is made for partial boils

Author:

Vestsio Køståms

Boil Size: 58 Litres

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 67

Mash Thickness: 2.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/2/2015 4:59 AM

Notes: Yeast:
White Labs. WLP001 / us-05

Mash:
62 °C, 20 min.
68 °C, 20 min.
77 °C, 5 min.

Boil:
90 min.

Fermentation:
18- 20 °C for 11- 14 days

Author:

Tui

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.016

Efficiency: 35

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/15/2015 6:04 AM

Notes:

Author:

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/3/2015 5:39 PM

Notes:

Author:

Loomis

Boil Size: 5.5 Gallons

Boil Time: 90

Boil Gravity: 1.061

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: Force Carb

Priming Amount: N/A

Creation Date: 9/4/2015 3:53 AM

Notes: Vanilla beans and bourbon soaked oak chips are to be added in secondary fermentor for 7 days following primary fermentation.

Author:

ForeverBrewing

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.022

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: 6/16/2015 12:09 PM

Notes:

Author:

Tomu

Boil Size: 19 Litres

Boil Time: 60

Boil Gravity: 1.034

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: 4/27/2015 1:54 PM

Notes:

Author:

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.079

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/31/2015 7:25 AM

Notes: