Homebrew Beer Recipes | Page 2368 | Browse 325,000+ at Brewer's Friend

Author:

Rafael Diel

Boil Size: 13.2 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/23/2017 11:30 PM

Notes:

Author:

Bomar

Boil Size: 18 Gallons

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 81

Mash Thickness: 2.25

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: 9/5/2021 6:25 PM

Notes: This one of the most luscious, buttery, aromatic, full, friendly, interesting beers I have ever made. I am drinking it now. It is blonde and full-bodied and a delight in the glass in bouquet, taste and to the eye. I am really proud of this one! I might bitter at 90 min with Cascade next time.....2x1 on the recipe and bag the Warrior.....in other words, replace Warrior with 2 x the amount of Cascade. Thanks for listening!!

Author:

RustyBarrelHomebrewing

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.074

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: 5/14/2021 4:45 PM

Notes: ==============================
6/17/21
1.015 measured FG on 6/17/21 for 7.75%abv

==============================
6/10/2021
Brew day. Ended up with too much wort, again. Forgot to cook oats but I did double crush. Still only got 50% eff wtf. Adding 2 lb dme to try to save it. Adjusting the attenuation to convince myself kviek will go down to 1012 and 8%. Bad brew day

==============================
5/14/2021
Initial recipe creation,
grain bill : copying DRIP 3. boosting a little bit. changing eff to 60 i think we should be able to do that especially with cooked oatmeal. pay more attention to volumes. try not to end up with too much wort!

hops : will feature zamba. single hop. composing schedule based on blueberry yum yum. even split between 5 min, flameout, high krausen and standard dry hop (maybe keg)

yeast : prob would be better with london, but will consider kviek

water : thinking i will use tap. acid malt for pH. we have observed better results in west coast with water adjustments, maybe we try here too?

==============================
2/3/2021. Did not make it into feb. Its about 40 days since it was kegged, less than that since canned. The canned beer stoll looks nice and smells and tastes better than some commercial stuff but it's too bitter and lost a lot of spunk. For this next time I think we need to nail down the gravity, nail down the ph. Ditch the warrior and do like a full lb total hops and do like 1/3 hop bill in whirlpool. Try to limit oxidation in transfers but I dont think that is the main problem here. Consider doing some water adjustments. I wonder how the west coast ipa water profile would do for this.
==============================
12212020 updating recipe here to reflect what i did. please reference previous versions of this recipe for the original/correct recipe. realized i didnt have any real citra during brew day so i overloaded on mosaic and used a little citra noble. then in dry hop i did something off script as well cant remember what but i think i mightve done 4 oz citra and 2 oz mosaic?

efficiency was bad, target 1072 actual 1065. bad ph reading. not sure what happened but maybe some issue with water. need to examine water profile from tap and/or build a custom profile from scratch.
==============================
12162020 recipe was drastically changed. Bad ph (4.97. wtf?) on brew day and wrong hops. Anyway also used London 3 new pack with 1 day starter expected 1017 FG instead of reused hothead 1010 FG changing that now.
==============================
11/23/2020
planning for brew 3. last one was indeed way off, not sure why, see theories below. this time bumping up 2row and wheat to get to 8%. thinking about switching from kviek and use regular london just because of my chamber and compatibility with other stuff going on. also thinking about possibly modifying water profile. thinking about brewing 10 gals eek. possibly bumping up the hops?
===============================
10/2/2020
kegged this a couple days ago. really hot with hop burn. and kind of a rubber smell and taste. i wonder if i pushed this kveik too far. also i have not been cleaning it from trub and it could possibly have gelatin protein gunk it in? not sure. prob need to start again with a fresh pitch. anyway the first pint was pretty bad tasting and the second i drank last night was also but a little better. maybe hop burn will subside. its only about 10 or 11 days out from brew day. some ipas taste better after a couple weeks. maybe itll improve.
===============================
9/9/2020
bumped up 2 row from 7.5 to 9.5, boosted up oats. not sure how efficiency will be but im assuming 65% without the oats factored in. with oats added im assuming it drops to 55. could be wrong. maybe the gravity is the problem.

added 4 more oz hops.

TODO : should figure out water...
this has sample profile but has bicarbonate instead of alkalinity :
https://www.clawhammersupply.com/blogs/moonshine-still-blog/juicy-neipa-new-england-ipa-recipe

maybe think about searching brewersfriend for one

===============================
6/28/2020
brewed tue 6/23
dry hopped fri 6/26
cold crash sun 6/28
keg & carb mon 6/29
can tue 6/30

im not finding any research on kveik needing cleanup / diacetyl rest time after terminal gravity?? some places are saying you can rack it 36-72 hours after pitch

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

this one is a combination of the hop profile of all the rage
* https://www.brewersfriend.com/homebrew/recipe/view/520206/all-the-rage-conan-alt-mini-mash-30min-

and the grain bill from please come to boston
* https://www.brewersfriend.com/homebrew/recipe/view/978461/please-come-to-boston-neipa

but also using hothead kveik yeast for this thing. this is the first beer with henrico water profile input and pH estimates observed, as such will be adding some acidulated malt to hopefully bring the mash pH down

Author:

Bregbrew

Boil Size: 25 Litres

Boil Time: 30

Boil Gravity: 1.03

Efficiency: 75

Mash Thickness: 7

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: 3/14/2021 8:41 AM

Notes:

Author:

l1chris

Boil Size: 132 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 85

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: 7/9/2019 3:57 AM

Notes: Aug. 28, 2020: Use 4lbs Hull melon, 7lbs Amarillo, 9.5 Centennial, 9.5 Cascade. Still have enough for 1 more batch of Du Hops and Spock's Brain.

Author:

degrave_2

Boil Size: 2.3 Gallons

Boil Time: 120

Boil Gravity: 1.034

Efficiency: 75

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: 4/2/2019 9:57 PM

Notes: Recipe is here: file:///Users/degrave/Downloads/westmalle_dubbel_clone_-_040.pdf

Mashed at 145 - 146 instead of 147 as I entered the incorrect mash water volume in the strike water temperature calculation.

I bought Wyeast 3787 on brew day and made the starter right when the mash started.

I accidentally got double the Styrian Goldings instead of double the Saaz, so I added some Styrian Goldings at the 60 min mark.

Recipe calls for Belgian Vienna, but the homebrew store only had German.

I didn't use mroost 1400, but used Quirky Homebrew's Dingeman's Belgian chocolate malt, which I think is mroost 900.

OG was measured at 1.070. I added the extra drained wort from the strained grain bag to the fermentor (about three cups), as well as a 1L starter.

Fermented the beer for two days at 64 F ambient and five days at 68 F ambient. Beer was racked to serving keg, and 15 beers were bottled.

Next time use the Chimay water profile.

First Attempt
This beer is very good. After 3 - 4 weeks in the bottle, the banana flavors/smells have mellowed some, and a dark fruit character is starting to develop a little bit.

Author:

Minimalixt

Boil Size: 7 Gallons

Boil Time: 75

Boil Gravity: 1.036

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 60 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 12/3/2018 7:28 PM

Notes:

Author:

emsroth

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1.54

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/27/2016 5:22 PM

Notes:

Author:

NukeMan06.jc

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 1.2

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: 10/12/2016 9:32 PM

Notes:

Author:

w@lter

Boil Size: 18.3 Litres

Boil Time: 70

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: Table sugar

Priming Amount: 90g

Creation Date: 6/9/2016 8:06 AM

Notes:

Author:

Porkbelly Outfitter

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 1.5

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: 9/12/2014 4:55 PM

Notes:

Author:

Andersons Brewhouse

Boil Size: 4.5 Gallons

Boil Time: 30

Boil Gravity: 1.056

Efficiency: 84

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/15/2016 8:48 PM

Notes:

Author:

sakura26

Boil Size: 21 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 3.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 16.1 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/19/2019 12:59 PM

Notes: 話說，如果你有MO;我覺得可以取代pilsner和munich ;原始的譜是麥芽精，我個人感覺扣掉蜂蜜比較像英式bitter
酵母也是英式
英式酒通常需要硫酸離子高一點，口感上比較不會膩，石膏=硫酸鈣

發酵溫度低應該是想要比較乾淨的味道，突顯蜂蜜。
我在想，英式酒花比較多「花香」的描述，所以用英式的酒花。

Author:

Boil Size: 28 Litres

Boil Time: 70

Boil Gravity: 1.048

Efficiency: 65

Mash Thickness: 3.1

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: 7/15/2015 8:35 PM

Notes:

Author:

Billy's Bad-boy Brew

Boil Size: 37 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 76

Mash Thickness: 2.9

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: 6/6/2015 11:46 AM

Notes:

Author:

Bthoms96

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 60

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/4/2019 4:08 PM

Notes:

Author:

Munjo69

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 3.14

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: 5/19/2020 6:27 AM

Notes: Brew as normal. At day 4 decarb chop up and add cannibis to fermenter till fermentation is complete.

Author:

Hills

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 1.5

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: 6/5/2015 6:54 PM

Notes: Hops from Windy Hill Farms
Wheat from Illinois

Author:

bev

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.033

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: 1/19/2015 3:14 PM

Notes:

Author:

KingPaul

Boil Size: 21 Litres

Boil Time: 60

Boil Gravity: 1.048

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: 1/18/2015 5:34 PM

Notes: