Homebrew Beer Recipes | Page 2324 | Browse 320,000+ at Brewer's Friend

Author:

Barney BlueCAP

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 72

Mash Thickness: 1.3

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: 11/6/2017 7:52 PM

Notes: -1st Step Yeast Starter/Stir Plate 1.5L, 154g light DME, White Labs WLP028, 425 billion cells needed, 300 billion cells starter
-2nd Step Yeast Starter/Stir Plate 1.5L, 154g light DME, White Labs WLP028, 425 billion cells needed, 458 billion cells starter

-2 weeks in primary
-8 to12 weeks in secondary

A Dirty Bastard Clone named after my dog. Dark ruby in color and brewed with seven varieties of imported malts. Complex in finish, with hints of smoke and peat, paired with a malty richness and a right hook of hop power.

Author:

TigerDave

Boil Size: 7.6 Gallons

Boil Time: 30

Boil Gravity: 1.065

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 10 psi

Creation Date: 12/7/2021 4:34 PM

Notes: From u/brewmaester: It is a pretty simple recipe, but I’ve done several iterations over a few years to dial it in. I’m currently doing a full volume mash with a Brew Bag in my cooler mash tun. I mash at 150 degrees F for 45 minutes and boil for 30 minutes, then add whirlpool hops at flameout when I turn on my immersion chiller.

My recipe is for a 5 gallon batch, but I try to get around 6.5 gallons into the fermenter because the dry hops take on so much of the finished beer when I cold crash. On my set up it ends up around 7% ABV with 1318 or Imperial Juice yeast.

I’m not sure my exact water chemistry, as I recently moved and haven’t read my local water report for my tap water yet, but it seems relatively low in sulfate, and I add 1-1.5 tsp of CaCL per 5 gallons of water before I mash in.

I add dry hops when fermentation starts to slow down. London Ale III/1318/Juice yeast always produce a crazy aggressive fermentation from my experience, so I wait until airlock activity slows, usually around day 3-5 for me. I dry hop loose pellets and leave them for 5 days, then cold crash for around 2 days before I keg.

I’ve done several dry hop variations of this recipe and all have turned out great! Cheers

Author:

Vonnyp2

Boil Size: 7.5 Gallons

Boil Time: 30

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: 1.33

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: 11/3/2021 3:47 PM

Notes: -Used R/O - added a little gypsum and calcium chloride.
-Puree the apples (skin and core removed) Add to boil just like you would hops.
-Used whirlfloc and Ferm K.
-Chill wort to 70 degrees F.
-Oxygenated wort for before pitching and again the next morning.
-Added first dry hop addition after oxygenating first time - before fermentation.
-Start fermentation at 68 degrees.. Let it free rise while holding ambient air to 70 degrees.
-Racked to secondary on top of coconut, hops, and vanilla - gravity about 1.015, not as much yield as I hoped.
-1 lb coconut flake, mildly toasted at 400 degrees for 4 min.
-Vanilla bean sliced in half and beans scraped out.
-Rack to keg and carb to 2.4-2.6 PSI.

Author:

Boil Size: 34 Litres

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 77.8

Mash Thickness: 5.43

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: 168.5 g

Creation Date: 6/9/2021 3:14 PM

Notes:

Author:

VTHomebrewer

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.16

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/17/2019 10:19 PM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: 1.5

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: 1/19/2019 4:24 PM

Notes: Soak ~1lb sassafras in mash for full time, add to fermentor for full fermentation time.

Author:

RevFrank

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 73

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: 9.72 psi

Creation Date: 10/15/2018 3:59 PM

Notes: http://www.elysianbrewing.com/elysian-beers/space-dust-ipa/

STYLE
India Pale Ale

BODY
Light to Medium

TASTING NOTES
The hopping: Chinook to bitter and late and dry additions of Citra and Amarillo.

MALTS
Two - row, great western preferred. C-15, Carpils Dextrine

Added Acidulated malt for pH adjustment to my local water. You may not need this addition.

Adjusted pH: 6.9 to 5.24

IBU: 72-73

# Brew Session Notes

## Fermentables

- Pale 2-Row
- Caramel / Crystal 15L
- Carapils (Dextrine Malt)

## Hops

- Chinook 1oz @ 60
- Amarillo 1 oz @ 30
- Citra 1 oz @ 30
- Amarillo 1 oz @ 3
- Citra 1oz @ 3
- Citra 1 oz dry hop at 2 wks
- Amarillo 1 oz dry hop @ 2 wks

## Yeast

- Northwest Ale 1332 (2)

## Water
- 11 Gallons Total
- 7 gallon in Mash Tun ... treated with 4 tsps CaCl
- 4 Gallon HLT

Last edit - April 7, 2021
reduced tun water to 7 gal
increased sparge to 4 gal
decreased boil time to 60 minutes
increased CaCl to 4 tsps from 3 (pH 5.4 desired)
increased brewhouse efficiency to last brew = 75%
Changed hops add times to increase IBU to 72-73

Last Last Edit -- Novemver 12, 2022
After researching brew water for West Coast IPA's, I have decided to try this recipe using distilled water (no chlorine or chloramines) and adding brewing salts for a Pale Ale profile (half of the minerals of Burton on Kent water profile). Calcs brunwater.com and verified by this software. Water chemistry is included here because water chemistry module of this software is full of errors

Author:

Lizeth

Boil Size: 217 Gallons

Boil Time: 75

Boil Gravity: 1.105

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/2/2018 5:15 PM

Notes:

Author:

Panolan Laittamo

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/13/2018 12:46 PM

Notes:

Author:

Boil Size: 13 Litres

Boil Time: 70

Boil Gravity: 1.067

Efficiency: 65

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/22/2017 2:00 AM

Notes: Sparge em 75C com 7 litros de água.
Blend levedura Dipa e mangrove jack french saison.

Author:

blagoycho

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 70

Mash Thickness: 22

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/18/2017 11:24 AM

Notes:

Author:

Gagnef Brewing

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 70

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: 11/2/2016 7:20 PM

Notes:

Author:

tomgale@live.com

Boil Size: 28 Litres

Boil Time: 70

Boil Gravity: 1.065

Efficiency: 78

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/3/2016 2:58 PM

Notes: Very nice but turned out a touch too sweet, more hops please (3 IBU).. Simplify the spices, just use cloves, orange and cinnamon. Think mulled wine smell. It took 8 weeks to taste good, don't even try it in the first month.

Author:

BlueDogBrewHouse

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 75

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: 10/22/2015 8:42 PM

Notes:

Author:

chuck's brew

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/26/2015 2:44 AM

Notes:

Author:

cameronbrown

Boil Size: 45 Litres

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 75

Mash Thickness: 2

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: 1/25/2015 1:51 AM

Notes:

Author:

Nicgep

Boil Size: 7.3 Gallons

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 70

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/6/2014 7:51 PM

Notes:

Author:

Phillip Davis

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.033

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/22/2017 6:20 PM

Notes: 1.044 SG. mash ph of about 5.3 and then after the salts added down to about 4.99 after about 40 minutes. mixture of 3711/3724 in the cab barrel that appears lacto dominant around October 22nd; not so hot or cold.

11/18/17- racked off and topped off with wild/house yeast/bacteria. Gravity is 1.004-1.006

Author:

Fargo41

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.021

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/13/2014 7:00 PM

Notes: Kettle sour: mash and run off 6 gallons, heat to 180f for 15 min. Chill to 100-110f Pitch 1 lb uncrushed 2-row. Cover wort with plastic wrap, hold for 1-3 days depending on desired sourness