Homebrew Beer Recipes | Page 2369 | Browse 320,000+ at Brewer's Friend

Author:

dab299

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: 110.9g

Creation Date: 9/18/2017 12:11 PM

Notes: Add rhubarb 5 days after
Add vanilla pod (soaked in vodka) 2 days before bottling
14 days total in the fermenter
Add essence to taste during bottling...went with 30ml
Final Gravity - 1.020 so ended up being 7.09%...although this doesn't include the raise in sugars from when the rhubarb was added or the vodka.

Incredibly dry at first tasting after 5 days. The sweetened rhubarb has helped

Added 200g lactose during bottling

If brewing again would use 1kg of lactose in the boil

Author:

Douglas Thompson

Boil Size: 7.18 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

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: 2/2/2025 1:59 PM

Notes: Step by step
Mash the grains at 156 °F (69 °C) for 60 minutes, targeting a mash pH of 5.35–5.45. Conduct a 170 °F (77 °C) mash out step, if desired. Vorlauf until your wort is clear, then run off into the kettle. Sparge the grains with 168 °F (76 °C) water to obtain 6 gallons (23 L) of wort (or more, depending on your evaporation rate).

Boil for 60 minutes following the hopping schedule. After the boil is complete, add the whirlpool hop additions and stir the wort briskly to form a whirlpool, then cover and let stand for 15 minutes. Russian River adjusts the pH in the whirlpool down to 5.0–5.1.

Chill the wort to slightly below fermentation temperature, about 64–66 °F (18–19 °C). Aerate the wort if using a liquid yeast strain, pitch the yeast, and add yeast nutrient if desired. Ferment at 68 °F (20 °C) until final gravity is achieved and let the beer sit for one to two additional days.

If possible, remove yeast from fermenter before adding the dry-hop additions. If able, after three more days, dump the cone of your fermenter to remove as much dry hops and yeast as possible.

Before the dry hop, Vinnie Cilurzo recommends taking a gravity reading of the beer and recording it in your brew log. This exercise will be particularly helpful as it relates to hop creep. Three days after dry hopping, take a gravity reading and note it. Do the same the following day. Once you go two days in a row where your gravity has not dropped from the secondary fermentation from hop creep, you can proceed with chilling the beer and/or bottling or kegging. Depending on your conditions, you might have to wait longer to clear hop creep. Bottle or keg and force carbonate as usual.

Notes from Vinnie:
At our Windsor, California, production brewery we incorporate whole cone hops into the final hop addition. This is done by way of a hop back where the wort runs from our whirlpool, over the whole cone hops in the hop back, and from there the wort gets cooled off and heads to the fermenter.

Over the years the recipe has changed some. In the past there was about 3% crystal malt (40 °L) in the recipe but as you can see, there is now no crystal malt, leaving the beer leaner and thus allowing the hops to pop more.

I look at a beer recipe more as a concept rather than a strict recipe. With that said, over the years some of the hops have changed so you will see some more modern hops in Blind Pig IPA now. Crystal hops are often not thought of as an IPA hop, but it can contribute a nice citrus note to a brew, which I like. In my opinion, this has kept the beer relevant even after all these years.

Finally, feel free to brew this recipe as is, but if you can’t find a particular hop, don’t stress over it. Find something similar and experiment and explore — that is what homebrewing is all about. Also, since this beer is on the lower side of the alcohol range for an IPA, if you like a little more malt body in the beer, I’d suggest removing some of the 2-row malt and replace it with Simpsons Best Pale Ale malt, which will add more malt body to the finished beer.

Author:

Naub3

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: 3.13

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 132.8 g

Creation Date: 3/26/2022 3:47 PM

Notes:

Author:

Perfect Brewing Supply

Boil Size: 1.75 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/5/2020 4:48 PM

Notes:

Author:

quella627

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 72

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: 11/16/2018 10:30 PM

Notes:

Author:

RyanTipton

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 1.3

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: 10/25/2018 4:50 PM

Notes: All my friends and family loved this one. Definately one to try.The IBU seem high, but magnum is very smooth and balances perfectly. Bottle condition for at least a month. My FG came out to 1.019.

Oats, milk sugar, and a hint of coffee makes one good breakfast of champions.

Age this for a few months and it gets even better.

Made it again.. Same recipe, same awesome beer. Going to submit to a local homebrew contest..

Update; This baby got me the first place trophy! 1st out of 14 entries in a local homebrew contest. Stuff is fantastic

Author:

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.119

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/27/2017 4:42 AM

Notes: blend each 1 lbs canister of PB2 filled rest of way with water to prevent clumping.
use 7.9 gallon bucket as primary.
cold crash after primary fermentation to solidify most of the oil from the PB2.
siphon into 6 gallon secondary due to 1 gallon trub from the PB2.

Author:

seankelly789

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.082

Efficiency: 60

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: 10/26/2017 5:14 AM

Notes:

Author:

Storeyv34

Boil Size: 31 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/28/2017 4:01 AM

Notes:

Author:

jimmyk

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

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: 9/20/2017 7:57 AM

Notes: PH 5.5 - 5.7 mash

Author:

Thor Wiegman

Boil Size: 2.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 70

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: 6/12/2011 3:23 AM

Notes: This is my idea for an oatmeal stout to be brewed this fall. Please let me know if you see anything here I should avoid, or if you have any recommendations.

Author:

Bryggelars

Boil Size: 60 Litres

Boil Time: 75

Boil Gravity: 1.052

Efficiency: 82

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: 5/22/2017 9:23 AM

Notes: 23 liters goes to "lambic" solera. Rest gets 33 g amarillo, 33 g azacca and 33 g Nelsonfor a 20 min whirlpool at 95 c, another 25+25+25 am/az/nelson at 85 whirl for aditional 20 min. Dryhopp 33+33+33 day 7-8 for rest of fermentation. Ibu 80 calc

Author:

Brew Lab

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.043

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: 1/10/2017 5:27 PM

Notes:

Author:

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.081

Efficiency: 70

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: 1/7/2017 2:33 PM

Notes:

Author:

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 62

Mash Thickness: 2.5

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: 11/25/2016 1:22 PM

Notes:

Author:

Desperado

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 65

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: 11/15/2016 7:29 AM

Notes:

Author:

nkgarfield

Boil Size: 5.95 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 1.82

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/31/2016 12:41 PM

Notes:

Author:

Boil Size: 9 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 72

Mash Thickness: 1.1

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: 9/24/2016 10:25 AM

Notes:

Author:

Rockdemon

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/25/2016 8:45 AM

Notes: Tillför 5 l kokande vatten till uppkoket.
En nypa campden till mäskvattnet.
Kyl till 18C.
Jäs i 2-3 veckor.

Author:

JohnnyAH

Boil Size: 19 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 76

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: 1/4/2015 2:02 PM

Notes: Brewed 7/1/15

Pitched 8/1/15 with 300ml of Edinburgh Lambic 1 and bottle dregs of Tilquin Quetsche.

13/8/15 5 liters bottled with 2.0 vol c02. Eight liters run onto cherries (corny keg 2) 650g wild Edinburgh cherries and 600g sour german cherries for 15% of total weight.

Bottle kriekenlambic with pure cherry juice.

Tasted EL2 1.9.15: Effervescent carbonation. Some pellicle formation in the bottle. Cidery farmyard aroma. Citrus