Homebrew Beer Recipes | Page 1914 | Browse 325,000+ at Brewer's Friend

Author:

Greywood B

Boil Size: 125 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 80

Mash Thickness: 2.5

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: 8/25/2018 9:55 PM

Notes: 0.8ml/l ams
Strike water to 80 dropped to 70 after mash in

Author:

Ulfrpsion

Boil Size: 3 Gallons

Boil Time: 15

Boil Gravity: 1.078

Efficiency: 70

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: 5/10/2021 10:02 AM

Notes: Create a yeast starter with 1 C. orange juice, 1 tspn Yeast Nutrient, and Yeast in a mason jar. Let sit for 3-5 hours before brewing.

Crash the brew with 1/2 tspn per gallon of Potassium Sorbate after 7-10 days in fermentation, around when the OG reaches 1.020. Then, let sit for the rest of a full month to absorb the spices before racking to secondary. You can also pitch the spices in secondary instead, and rack immediately to secondary at 7 days.

On secondary, boil the the extra sugars for 15 minutes in a liter of water in a small sauce pot, siphoning off any nastiness. Pitch in, and give the mead a gentle stir for 30 seconds. This must be done *after* the Potassium Sorbate has been pitched and integrated well to crash the fermentation.

Be sparring with the orange juice. It tends to overwhelm the subtlety of the spices if too much is used, even by a half-cup. It adds a necessary acidic-sweetness to the mead to blend out the stark dryness of the spices against the earthy sweetness of the mead.

I tend to use a forest honey for a more mature vegetable sweetness, but summer bloom or clover works just as well.

Let sit on Secondary for 2-3 months. Continue to rack to desired clarity. Best if brewed in December and given at least 2 months to rest in a bottle.

Author:

Munjo69

Boil Size: 11.4 Litres

Boil Time: 90

Boil Gravity: 1.095

Efficiency: 80

Mash Thickness: N/A

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: 1/22/2021 7:05 AM

Notes: Pitch philly sourgive it 3-4 days then pitch us-05.
Rack beer onto thawed raspberries i secondsry after 8 days on when fermentaion slows

Author:

RustyBarrelHomebrewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 52

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: 11/1/2020 7:28 PM

Notes: ==============================
Update 12212020
yea still is lacking hazy bright color. dunno if it is a visual effect but it also seems to not taste so great. it looks and tastes like previous batches have tasted after a couple months. not sure what happened here. since last time only differences is 1lb more base malt, 0.5lb more dme, and 0.5lb acid malt, and the 2oz of citra noble hops mistake. very strange. not sure what i would do differently in the next batch. maybe leave out the acid malt?

its also possible something has changed with our water here in henrico. each of my last several batches have had some kind of odd issue. drip3 had massively low ph reading in mash. night train 2020 was murky and appeared to be still fermenting much longer than it normally does. maybe need to revisit water profile, i have a new lab test sheet from brew club i havent plugged in yet. andor try building water from distilled.

==============================
Update 12072020. Accidentally used 2 oz citra noble in dry hop. Adjusting efficiency from 55 to 52 to reflect 1083 OG without mango. Adjusting yeast attenuation from 77 to 83 for FG of 1.020 measured on 12072020 keg day. Tastes ok looks a little brownish.

==============================
update 11-01-2020
adjusting recipe yet again. boosting 2 row to 13.5lb on 65% efficiency will yield 8%abv even without factoring in the flaked oats. reducing DME to zero but may add back in depending on how brew day goes. adding some acid malt for ph.

for clarity. current recipe
65% eff. --> 1.100 --> 9.3%abv.
predicting on brew day to achieve lower overall efficiency like
54% -->1.087 --> 8.0%
==============================
update 3-10-2020
This weekend i returned from vacation to discover the heater on the chamber was not on. It was fermenting at ambient garage temperature, which at the time we returned was about 58F. oops. its been like that since brew day, so 12 or 13 days.

Last night I prepared 1lb lactose and 0.5 lbs DME to a boil with minimal water. blended the cold thawed mango and mixed the two together (skipped ice bath) added it all to the fermentor along with the coconut. the entire mixture was a little under a gallon. it appears to be refermenting. decided to add DME because of the low initial efficiency and hopefully if there was any issue fermenting the original wort because of the temperature, the new DME and mango will get it going again.

just now added the DME to the recipe and bumped the volume up from 5.25 to 6. should prob remeasure the entire volume in the fermentor.

==============================
Mango Maya 4
2-22-2020

adding a couple pounds base malt and increasing the volume to 5.5. remembering that i have a lot of loss from the mango. would like to end up with 5.5 or 6 gallons in fermentor. i am also going to have to add the lactose later on which will water it down a little bit

==============================
Mango Maya 3
March 2019

pre brew notes : removing the DME and increasing efficiency, adding some more 2row and wheat to boost gravity. everything else should be hunky dory.

post brew notes : this one came out sweeter and thicker and fruiter than i remember. the fruit sweetness covers up the dry hops. i think it could use a boost in dry hops. maybe some more bittering too but also maybe not since it kinda goes against the concept

==============================
Mango Maya (version 2) Oct/Nov 2018 :
Won 1st place at 2018 Stone Homebrew Competition and American Homebrew Association Rally!

Efficiency came out really low so I had to add DME a couple days into fermentation. I intended to add more but it was all I had on hand at the time.

I put all the dry hops and the coconut all in one giant muslin bag, it was pretty stuffed. Probably did not get max extraction. Considered racking to secondary to free up some head space but it was still actively fermenting I didnt want to mess with it too much.

Side note : because of other ongoing batches, this batch did not have an airtight seal on the fermentation bucket. I just used my brew pot lid.

==============================
MANGO MAYA VERSION 1
March 2018
bumping warrior from .5 to .75 - RR was not bitter at all but all sweet and smooth. When dry hop wears pff its missing some bitter balance. Should prolly do 1 whole oz. But non ipa guests might like it more if less bitter.

unclear on how much coconut. this guy used 0.5 lb for 1-3 days in dry hop (but he also used another 1lb during boil and another 0.5 lb in keg). seems like not a lot but he insists not to overdo it. he says it imparts flavor fast.
https://www.homebrewtalk.com/forum/threads/coconut-ipa.586566/

some other recipes im seeing are using a pound or more total. a lot of people have been adding some to boil, which as of this writing it is too late to consider. cant decide if i want to add 1/2 or a whole pound...

Went with 8oz flaked unsweetend coconut for 3 days and it is really coconutty! But not too much.

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

STRAWBERRY MILKSHAKE
January 2018
original notes from strawberry milkshake research :
did not finish my recipe before getting to the brewstore so its a little improvised but i think it will work.

one worry is that the original recipe was only 1073 OG. when i beefed up the malt bill i did not add any additional bittering hops so it will be pretty low IBU and Bu/GU but we'll see...

strawberry is strawberry puree. or maybe frozen and thawed fruit. add the fruit after high krausen. add dry hops after that, approx 4 days before keggings.

based off
https://www.brewersfriend.com/homebrew/recipe/view/437443/milkshake-style-ipa-clone

some people say add green apples to boil to get the pectin which makes the body and haze - no apple flavor in the end. guy said he added 5 apples. for this version i will omit though. https://www.beeradvocate.com/community/threads/milkshake-ipa-help.497852/

some say to add wheat flour too but im not so worried about the appearance, it should be hazy enough with the oats wheat and manchester yeast...

heres another recipe reference supposedly closer to the tired hands version :
https://www.brewersfriend.com/homebrew/recipe/view/392896/ipa-tired-hands-milkshake

thinking about breaking off a couple gallons before the strawberry addition and adding toasted coconut :
https://www.homebrewtalk.com/forum/threads/coconut-ipa.445732/
1.5 lb coconut toast at 190 for 15 min constantly turning. Some add to mash or boil or keg but I think I'll just secondary

update 01242018 : some homebrew stores have kits now, check out the grain bill for those (more or less the same, they dont use any puree necessarily : http://www.greatfermentations.com/downloads/instructions/beerkits/ShakeitGoodMIPAAG.pdf

Author:

Boymeetswort

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/9/2020 3:56 PM

Notes:

Author:

11_elephants

Boil Size: 11.4 Litres

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 65

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: 6/15/2020 4:11 AM

Notes:

Author:

SuperTrooper

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 50

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/13/2020 3:20 AM

Notes: Add 6oz Vanilla Extract to keg

Author:

Jan-Erik Romoeren

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: 3

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: 7/3/2019 6:53 AM

Notes:

Author:

BrewingNoob

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/27/2018 6:46 PM

Notes: My first recipe. Started as a simple chocolate stout kit that I altered and tweaked to increase gravity (abv%) and lean the flavors towards Mexican mocha stout.

Bottled and tasted, didn't pick up on cinnamon, nutmeg, and coffee flavors much. Maybe increase amounts next batch.

Author:

zhooker

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.079

Efficiency: 65

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: Dextrose

Priming Amount: 120

Creation Date: 12/6/2018 12:10 PM

Notes:

Author:

bdubs84

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.092

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: 1/20/2015 2:01 AM

Notes:

Author:

Druck

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: sucrose

Priming Amount: 5 oz

Creation Date: 2/12/2018 10:58 PM

Notes: Brew Day- 2/23/2020

OG 1.060
FG 1.013

6.17% ABV

Bottled 3/7/2020

Brew Day- 4/3/2020

OG 1.061
FG 1.011

ABV. 6.51%

4/18/2020

Brew Day-4/19/2020

OG 1.059
FG 1.011

ABV. 6.30%

Bottle 5/1/2020

Author:

amalburg

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/24/2017 8:35 PM

Notes:

Author:

joetothemo

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/19/2017 9:31 PM

Notes:

Author:

BeauxFreresBrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 70

Mash Thickness: 1.25

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: 3/7/2017 2:16 AM

Notes:

Author:

Craigers5179

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.081

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/1/2017 10:03 AM

Notes: METHOD:

1. Steep grains at 65-70 c for 30 mins in full boil volume (8 Ltrs bottled water)

2. First wort hops: remove grains and add hops, add 1.5kg of malt extract, mix well and bring to boil. Follow hop schedule as normal with these hops left in.

3. Add remaining 1.5 kg malt after flameout when wort has dropped to 80c.

4. Top up fermenter to 20L with bottled water.

5. Pitch Yeast at 20c.

Control fermentation temp with water bath / inkbird at 19c.

Author:

paolobosco

Boil Size: 25.7 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 15

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: Dextrose

Priming Amount: N/A

Creation Date: 9/17/2016 9:25 AM

Notes:

Author:

surferatdelmar

Boil Size: 2 Gallons

Boil Time: 5

Boil Gravity: 1.126

Efficiency: N/A

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/27/2016 1:52 AM

Notes:

Author:

jneighbors

Boil Size: 7.75 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 55

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/31/2015 1:23 AM

Notes: Mash Temp 149, Missed target of 153

FG: Target Gravity: 70%, 1.071; Actual OG: 1.057, 55%

Fermenter: Oxygen with Agitation

EKG Hops: (2.4 oz.) 2012 Fall harvest, 2 Yr Age. Low aroma

Ahtanum Hops: (2 oz.) 2013 Fall harvest 1 year age. Med. Low aroma

Coffee: med. dark,6 oz. soaked in 1.75 qt. 34 degree cold stored, 14 days. Cold pressed to remove grounds. Extracted 1 qt. Good flavor, no bitterness. Added day 3.

Cacao Nibs: Roasted 350 degrees 5 min, ground briefly in coffee grinder, added to 1 cup Johnny Walker Red whiskey, Brought to 1 min. boil, cooled and stored 4 days prior to addition at day 3 in fermenter.

Ahtanum Hops: Scheduled for day 3 in fermenter.

Fermentation: Oxygenated/agitated. 167 degrees start, ramp 1 degree a day to 170 starting day 3. 2 week total.

OG: 1.057, FG: 1.006, ABV: 6.96