Homebrew Beer Recipes | Page 2420 | Browse 325,000+ at Brewer's Friend

Author:

Daniel Messa

Boil Size: 11.75 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

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: 2/22/2011 6:03 PM

Notes:

Author:

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.082

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: 9/24/2023 3:04 PM

Notes:

Author:

Sunfire96

Boil Size: 3.65 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 68

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/16/2022 1:50 AM

Notes:

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:

Boy96792

Boil Size: 1 Gallons

Boil Time: N/A

Boil Gravity: 1.113

Efficiency: 35

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: 5/15/2019 2:32 AM

Notes:

Author:

VTHomebrewer

Boil Size: 0.5 Gallons

Boil Time: 60

Boil Gravity: 1.424

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/17/2019 7:05 PM

Notes: Targets: IBU 60, SRM 59, ABV 11.7%

1x Bewitched Amber (formerly Churchill's Nut Brown Ale),
1x St. Patrick's Irish Stout,
1x BrewMax Robust
1oz bittersweet chocolate,

2oz Sumatra coffee beans (cracked),
1 packet of American oak chips,
1/2 cup Maple syrup mixed with 1/2 cup bourbon (to soak the chips and coffee in)

Author:

Hopsan

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/30/2018 12:54 PM

Notes: Inspired by civil society brewing co.

https://beerandbrewing-com.cdn.ampproject.org/c/s/beerandbrewing.com/amp/civil-society-fresh-ipa-recipe

Author:

jspirko

Boil Size: 3 Gallons

Boil Time: 90

Boil Gravity: 1.137

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/23/2017 7:31 PM

Notes:

Author:

foichne

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.068

Efficiency: 65

Mash Thickness: 1.5

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: 1/7/2016 8:42 PM

Notes:

Author:

BayBrewBros

Boil Size: 10 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 78

Mash Thickness: 1.25

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: 5/26/2015 5:28 PM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.086

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: Turbanado

Priming Amount: 1.3

Creation Date: 1/21/2014 9:31 PM

Notes: I have brewed this recipe for 5 years. It is by far, one of the smoothest Belgian ales that I have brewed. When aged enough time, this ale is very smooth. (realistically, too smooth) It often finishes at 1.017-1.019.

Author:

Boil Size: 3.4 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 57

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: Table Sugar

Priming Amount: N/A

Creation Date: 6/13/2017 4:25 PM

Notes: Do 1:1 to chloride to sulfate ratio
Do red wheat if possible

Add 1.6 gallons of boiling water to mash after 20 minutes

Author:

birankara

Boil Size: 24 Litres

Boil Time: 30

Boil Gravity: 1.034

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: 12/13/2017 8:44 AM

Notes: Henüz denenmedi.

Author:

MFergBrew

Boil Size: 26 Litres

Boil Time: 75

Boil Gravity: 1.03

Efficiency: 70

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/4/2018 9:08 AM

Notes:

Author:

Tim Dewald

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/15/2016 11:50 PM

Notes:

Author:

Antmuzic

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/15/2016 2:53 AM

Notes:

Author:

xander10

Boil Size: 10 Litres

Boil Time: 30

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: MapleSyrup

Priming Amount: 29.6 g

Creation Date: 4/21/2021 11:35 PM

Notes:

Author:

KTK

Boil Size: 17.4 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: sucrose

Priming Amount: 69.1 g

Creation Date: 11/16/2021 2:19 PM

Notes: https://web.archive.org/web/20130120122623/byo.com/stories/beer-styles/article/indices/11-beer-styles/1458-stout-hearted-in-ireland

Mashing
McGovern notes that unlike those in corn and rice, the starches in raw barley do not have to be gelatinized before mashing. So no cooking is required. The enzymatic action of pale malt is strong enough to convert the starch into the sugars required for fermentation. So you won’t find any cereal cookers at the Guinness plant.

Guinness’ new brew house is laid out in the traditional, top to bottom design. Though the grains are not milled on the top floor, they are sent there by conveyor for storage in the huge grist bins. To mash a batch of Guinness, you’ll need 22 tons of grist (48,501 lb.) of around 65 percent pale malt, 25 percent raw barley, and 10 percent roast. Add that to 50 tons of water (13,233 gallons) in the mash tun, where huge, automatic paddles and knives rotate through the mash to keep it loose and well-mixed.

The water comes from Ireland’s Wicklow mountains. It’s relatively soft, but with the right blend of minerals for a successful mash. It’s the same water that Arthur Guinness used to make stout back in the 18th century.

The mash rests at 57° C (135° F) for 75 minutes, then it is stepped up to 67° C (152.6° F) and held for 45 minutes, then mashed out at 78° C (172° F).

The mash is fully converted in just over two hours, but the whole process takes about three. After mash-out it is automatically transferred to the kieve (pronounced “keev”).

“Kieve is a term unique to Ireland,” McGovern says. “Most breweries call this vessel the lauter tun, where the mash is strained and rinsed over a false bottom to extract the sweet wort for fermentation.” The word is derived from the French word for copper, cuivre, pronounced “kweev.” McGovern says the Irish just like to be different.

For souring you can do multiple ways:
1) Naturally sour part of the beer
2) Add lactic acid at kegging time.
3) Replace some the base malt with acid malt.

I choose 2 as I can dose to my taste.

Author:

jakesnake2384

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/19/2015 2:03 AM

Notes:

Author:

peacefulprince

Boil Size: 4.53 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/17/2022 9:02 PM

Notes: