Homebrew Beer Recipes | Page 1920 | Browse 305,000+ at Brewer's Friend

Author:

Mikklan

Boil Size: 17 Litres

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/16/2017 11:22 AM

Notes:

Author:

Germainium

Boil Size: 9.13 Gallons

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 57

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/4/2023 2:20 PM

Notes: Huge pineapple and ripe mango notes, densely saturated pure Simcoe flavor, almost no bitterness. Body is full, soft and rounded. It's just a touch dry for the style from overattenuating. Wanted this to finish a little higher and missed starting OG by a few points.

Changes for future brew:
- Add a touch of honey malt or GP in place of 2-row for more orange-ish color
- Mash higher
- Add mashout step
- Increase Liquor to grist ratio
- Try London Ale III
- Add a very small bittering charge or FWH

Author:

IvanRifado

Boil Size: 25.13 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/19/2022 7:27 PM

Notes:

Author:

beershaun

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 72

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: 11/15/2021 12:20 AM

Notes: This is a New England Style IPA from BYO article.

https://byo.com/article/neipa-style-profile/

I followed the concepts described by Neil Fisher of Weldwerks brewing.

https://beerandbrewing.com/unlock-the-secrets-of-new-england-style-ipas/

Specifically;
1) High choloride to sulfate ratio 3:1 for water.
2) Specialty yeast decended from London Ale III with high fruit forward profile and low-med attenuation and low flocculation. Burlington Ale or Vermont Ale yeast.
3)Adding hops in flameout and fermentation in addition to dry hopping.

Here is their "Juicy Bits" recipe as well.
https://beerandbrewing.com/weldwerks-brewing-co-juicy-bits-new-england-style-ipa/

Author:

Boil Size: 12.94 Gallons

Boil Time: 45

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 4/6/2019 4:16 PM

Notes: Trying a new hop Krush to feature in this hazy. Will try to mash slightly higher to see if I can get finishing gravity up a bit for some more mouthfeel/residual sweetness but I don't want it to be higher than .013/5.

Lowering bittering hops based on what brewers friend is calculating for IBUs from Mash and 30 min charge. Main IBUs from WP.

Dry Hop big in one charge with ALDC and Lactic Acid to keep PH in check. Use ALDC at pitch as well. Try to dump as much yeast again and hops before DH and kegging/transfer.

Trying to use home softened city water to see how it works with hazy. Would like to only need to use RO for lagers or other delicate profiles.

Author:

Blitz Krieg Brewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/17/2019 4:50 PM

Notes:

Author:

Hanna

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 35

Mash Thickness: 3

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: 11/6/2018 12:43 PM

Notes:

Author:

Baughb

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: 10 Oz

Creation Date: 10/10/2017 9:31 PM

Notes:

Author:

BenBurwash

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/2/2017 3:49 AM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 74

Mash Thickness: 1.35

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/25/2017 9:54 PM

Notes: Day 3 or 4 of fermentation add citra, summer, pacifica, galaxy.
Once done fermenting dry hop with Galaxy and Citra for 3 or 4 days
Then dry hop with Nelson and Mandarina for 4 days.
Prime and bottle.

Author:

Tar and Feather'em

Boil Size: 5.75 Gallons

Boil Time: 65

Boil Gravity: 1.032

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/1/2015 7:40 PM

Notes: Top off with water after the boil to either 4 to 5 gallons to desired gravity.

I did 4.25 gallons for an OG .034/6
FG came in at .010 after 9 days no secondary.

4/4/15 - Mashed for 75 mins 152-54, iodine test, 1 teaspoon Gypsum, mash out to 162, OG came in at .37 pitched at 70 degrees

4/14 - FG at .011 3.4%

6/16/15 - Mash between 156 to 149 mashed out with 190 tea kettle degree to 153 then poured 175 degrees over the grain bag that was out of the pot after. OG .036 4/12 gals, pitched at 66

6/26 - FG .008 for 3.68%. tastes great into keg

1/30/16 - Mashed 152-52 mashout 160. Sparged with kettle water 175. OG .038 no wirflock tab haha.

2/10 - FG .014!? 3.15% meh. I should keep better notes OG was good same yeast maybe longer mash time?

9/7/16 - mashed between 155 to 150 whirfloc, Est Kent Goldings, .75 biol. .25 at 5 mins, OG .034 danstar windsor at 68 degrees

9/15 - FG .008 for 3.41% tastes smoother and less hopped with the Windor yeast and Goldings.

-------------------------------------------

5/31/17 - Mashed 158 down to 154 1 hour 20 mins. OG .038 re hydrated the Windsor pitched at 68 5 gals.

6/9 - FG .012 for 3.47% might do a hair less chocolate

Author:

Jack Dog Brewery

Boil Size: 8 Gallons

Boil Time: 75

Boil Gravity: 1.045

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/7/2016 1:51 PM

Notes:

Author:

llvtt

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.4

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: 12/7/2016 5:48 AM

Notes: need to change dry hop schedule to include dry-hopping right at the tail-end of primary fermentation, but I'm too lazy to deal with it now.

Author:

jbdmill

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/1/2016 4:43 AM

Notes:

Author:

jammin

Boil Size: 7.75 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 73.5

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/11/2016 2:14 AM

Notes:

Author:

crowthern

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: N/A

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: 4/5/2016 8:34 PM

Notes: Single infusion mash: Achieve a target mash of 152°F (67°C). Hold for 45 minutes, then raise to mash-out temperature and begin lauter phase.

Collect enough wort to boil 6.5 gallons (24.6 liters) and boil for 60 minutes, following the hops and additions schedule. After the boil is complete, begin a whirlpool in the kettle and let the knockout hops rest in the hot wort for at least 30 minutes before chilling.

Chill the wort rapidly to 68°F (20°C). Ferment at 68°F (20°C) for one week. Cool to 55°F (13°C) to settle the yeast. Dump the yeast from the bottom of the fermentor or rack to a clean, sanitized vessel. Add the dry hops and let the beer sit for an additional four to seven days at 55–57°F (13°C).

Author:

SmallBatch2016

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: 1.68

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 66.2 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/1/2016 1:18 AM

Notes:

Author:

DJ Bribie

Boil Size: 28.5 Litres

Boil Time: 70

Boil Gravity: 1.048

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: 10/25/2015 4:39 AM

Notes:

Author:

kiwifirst

Boil Size: 26 Litres

Boil Time: 30

Boil Gravity: 1.035

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/28/2015 11:25 AM

Notes: 60 min Mash
30 min boil
Start Cascade dry hop at 70% Attenuation Increase temp to 20c
add others 2 days later.
After 3 days drop to 10c and keg.