Homebrew Beer Recipes | Page 2445 | Browse 315,000+ at Brewer's Friend

Author:

Menzel/Kaz Brewing

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/4/2017 9:46 PM

Notes: start at 65 F, free rise to 70+, slowly boost to 80F when fermentation slows/peaks. Going to try fermenting with a sanitized foil airlock and adding candi sugar (or honey - if I can find something interesting) during primary. Need this to get to a fairly low gravity since it will be bottled. Thinking 3 volumes of CO2 in some fairly sturdy bottles.

Considering adding ~ 250mL of a WLP644 starter I'm growing up for a 100% Brett IPA (this should add additional tropical aromas/flavors and maybe some funk).

This batch will be split after primary - 2.5 gallons will be dry hopped (half all dry hop amounts) and 2.5 gallons will be racked onto tart Wisconsin cherries with some sour bottle dregs (Jolly Pumpkin, Mobcraft Existence, ??). I also plan on brewing a couple 1 gallon batches for blending.

Starter: .75L (4-5 pellets simcoe) on stir plate (5/6).

Author:

Fabian Valencia

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: N/A

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: 3/6/2023 12:36 AM

Notes:

Author:

Maintlip

Boil Size: 6.76 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/19/2022 12:49 AM

Notes: pitch yeast and ferment for 7 days.

split or slit 2 vanilla beans and Soak in vodka. Pour vodka and beans into second fermenter. Let stand 14 days, Taste test.
Keg and sit for minimum 7 days.

Author:

DBUK

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.118

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/9/2021 6:09 PM

Notes:

Author:

Wolf Pack Brewing

Boil Size: 33.83 Litres

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: 1.64 bar

Creation Date: 9/7/2021 8:27 PM

Notes: http://bachbrewing.co.nz/new-release-kingtide-pacific-ipa/

This beer is broad and relatively sweet but still has a clean, focused finish so does not stray into tasting cloy. This beer is massively hoppy but rather than the dominance of US hops that Craig Cooper refers to, I see a seamless weave between the piney, orange, lemon and grapefruit aromas of the US hops and the more focused bitterness, passionfruit flavours and floral aromatics of the Kiwi hops. In two words: Full + Focused

Brewers notes:
67 IBUs
Blend of us and nz hops
6.9%
7.5 ebc
Wyeast 1272

Gladfield malts
40% light lager
40% blend of Ale and American ale
5% Munich
5% light crystal
5% Torrified wheat

Hops
60 Chinook (or any bittering hops)
10 Rakau and Motueka
Whirlpool (in the 80C range) Rakau, Motueka, Mosaic, Citra, Amarillo (2/3rds of the IBU's)
Dry hop 15g/l same as whirlpool. (Half is US hops)

Mash 70C

Author:

Final Boss

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.055

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: 6/1/2021 11:51 PM

Notes: 3g Epsom Salt (MgS04) , 0.6g Gypsum(CaS04) , 0.6g Calcium Chloride (CaCl2)

3 cut and scraped Vanilla Beans soaked in 5oz of Bourbon added at Kegging

Froze 6lbs of Blueberries, Brought out to room temperature and squished the berries. Added back to freezer for a few days and then got them back to room temperature before racking on top of them in secondary.

4oz or to taste of Blueberry Extract added at Kegging

2.5oz El Dorado Keg Hopped

*Hopped and added blueberries a month prior to kegging. In future ill rack beer onto blueberries in secondary and dry hop 4 days from kegging.

Author:

Wolf Pack Brewing

Boil Size: 30.5 Litres

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 80

Mash Thickness: 3

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: 1/27/2020 8:35 PM

Notes: https://www.brewerscoop.co.nz/blog/851446

Batch size: 23 litres

Brewhouse efficiency:75%

OG: 1.066

FG: 1.020

IBUs: 11

Est ABV: 6.0%

MALT/GRAIN BILL

4.2kg Golden Promise Malt

750g Malted oats

500g Flaked oats

500g Flaked Wheat

200g Biscuit Malt

300 Lactose added in last 10 min of boil

HOPS SCHEDULE

10g Pacific Gem [15% AA] at 60 minutes

50g Simcoe [13% AA] at flame-out 80 degrees C for 15 min

50g Amarillo [8.1% AA] at flame-out 80 degrees C for 15 min

100g Simcoe [8.1% AA] Dry Hop before adding yeast

150g Simcoe at dry hop Day 4-5 for 3 Days

50g Amarillo [8.1% AA] at dry hop Day 4-5 for 3 Days

50g Comet [10% AA) at dry hop Day 4-5 for 3 Days

YEAST

Wyeast 1318 London Ale III

Or Lallemand New England Dried Yeast

DIRECTIONS

Mash the grains at 67°C for 60 minutes.

Sparge the grains until you obtain 28 litres of wort—or more, depending on your evaporation rate.

Boil for 60 minutes, adding the hops according to the schedule.

Ferment at 20°C then raise to 22°C to finish for 2 days.

Author:

Schultz87

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.25

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: 12/29/2017 4:52 AM

Notes:

Author:

Imanol Goat

Boil Size: 12 Litres

Boil Time: 15

Boil Gravity: 1.067

Efficiency: 60

Mash Thickness: 3.33333

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 37 ° C

Priming Method: dextrose

Priming Amount: 88.3 g

Creation Date: 10/17/2017 9:35 AM

Notes: Brewed recipe with good results

Author:

JohnnyAH

Boil Size: 54 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 11 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/25/2017 6:28 PM

Notes: Double decoction.

FF 1.014. Keg at 1.018 and under pressure at normal fermentation temperature for a week then get it as close to 2 degrees as you can for at least 3 weeks 6 would be great but you want to serve it at the 31st.

It should have 2.4 volumes of co2 or about 5 grams /l

1.035 on 5/10/2017

1.030 on 8/10/2017 - diacetyl rest up to 21C for 5 days

Author:

bonobrews

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 90

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/11/2013 2:43 PM

Notes:

Author:

brewcitydrew

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 63

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/22/2016 9:31 PM

Notes: Northern brewer recipe
2 packs of 056

Author:

A Wallace

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/17/2016 11:26 AM

Notes: THIS BEER WAS BREWED WITH NO RECORD KEEPING.

Author:

Rooster Brewhouse

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/16/2016 11:40 AM

Notes:

Author:

mikejfegely@gmail.com

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 1.25

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: 7/8/2016 6:29 PM

Notes:

Author:

brom

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 60

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 26 ° C

Priming Method: Dextrose

Priming Amount: 1/2 Tsp Per 500ml

Creation Date: 3/11/2016 1:43 AM

Notes:

Author:

Anders Riseng

Boil Size: 9 Litres

Boil Time: 70

Boil Gravity: 1.156

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: sugar

Priming Amount: 7 gr/l

Creation Date: 3/5/2016 1:31 PM

Notes: 2 pakker wlp400 (wit-gjær) på en 23 liters batch.

Varm opp 7 liter vann til opp mot 70 grader. Ha i korn (2 kg), rør ned til 65 grader. La kornet meske seg i 60 minutter uten at varmekilden er på. Isoler gryten med for eksempel dyne, liggeunderlag, sovepose.
Etter dette, sil av værter over i en annen gryte eller gjæringskar. Kast korn, eventuelt bak brød. Kok så vørter i 70 min. Ha så i sirup. Ha i humle underveis. ha i kaldt vann til 23 liter totalt. Sørg for at brygget er under 25 grader, ha i gjær. resten kan dere...

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.11

Efficiency: 35

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: 1/22/2016 11:17 PM

Notes:

Author:

T-hex

Boil Size: 19.9 Gallons

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 85

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/5/2015 4:43 PM

Notes:

PostLink Posted: Thu Oct 06, 2011 8:34 pm Post subject: Janet's Brown Ale (batch #134) Reply with quote

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Photo (c) homebrewersassociation.org

This is a recipe by well known home brewer Mike McDole (aka 'Tasty' on the forums he frequents).

It's a recipe that got some great publicity when it took gold at the 2004 National Homebrew Competition (NHC) - it was entered under category 23 Specialty Ale.

Some may want to call it an American Brown Ale but is a bit outside the numbers for that style because it has slightly too much hops and alcohol. You could call it an Imperial American Brown Ale I suppose (if that category existed).

It's a beer that I had heard about for years but never got around to making... I finally brewed it last weekend. I couldn't resist and sampled a bit yesterday and it's coming along wonderfully!

If you like hoppy American style ales, this is one you definitely have to try. A nice fall beer.

JANUARY 2013 UPDATE: I've brewed this beer numerous times now and it's one of my favourites to keep on tap. The malt and hop flavours work perfectly together.

FEBRUARY 2014 UPDATE: I brewed this beer again in the fall of 2013 but but this time I'm serving it using a beer gas blend (70% nitro / 30% CO2) instead of straight CO2, pushed through one of my stout faucets to get a nice creamy head and close to flat beer. Absolutely wonderful. I enjoy it a lot more than on regular CO2 so this one's always going to be served this way from now on.

It's also available in extract and all-grain kit form with everything you need from More Beer:

Purchasing through our affiliate links helps support our site at no extra cost to you. We thank you!

Janet's Brown Ale (134)

Size: 12.0 gal (post-boil)
Efficiency: 95%
Attenuation: 76.8%
Calories: 225 kcal per 12.0 fl oz
Original Gravity: 1.068 (1.045 - 1.060)
Terminal Gravity: 1.016 (1.010 - 1.016)
Color: 18.3 (18.0 - 35.0)
Alcohol: 6.8% (4.3% - 6.2%)
Bitterness: 64 (20.0 - 40.0)

Ingredients:
19.15 lb Domestic 2-Row Malt (75%)
1.6 lb Pale (or White) Wheat Malt (6.3%)
2.0 lb Carapils®/Carafoam® (7.8%)
2.0 lb Crystal Malt 40L (7.8%)
0.8 lb Chocolate Malt (3.1%)
2 oz US Northern Brewer Hops (8.5%) - added during mash*
3 oz US Northern Brewer Hops (8.5%) - added during boil, boiled 60 min
2 oz US Northern Brewer Hops (8.5%) - added during boil, boiled 15 min
1 Whirlfloc Tablet (Irish moss) - added during boil, boiled 15 min
3.0 oz Cascade Hops (6.0%) - added during boil, boiled 10 min
4.0 oz Cascade Hops (6.0%) - added during boil, boiled 0 min
36 g Fermentis Safale US-05 dry yeast
4 oz Centennial Hops (9.2%) - added dry to secondary fermenter

*If using pellet hops break them up into a powder before adding them to the mash, otherwise they will clump up and you won't get much out of them.

Notes:
Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine/chloramine (as required).
Water treated with brewing salts to: Ca=110, Mg=18, Na=16, Cl=50, S04=279
(Basically Randy Mosher's ideal Pale Ale numbers with slightly less Sulphate).
1.25 qt/lb mash thickness. Single infusion mash at 152F for 90 mins. Mashout to 168F.
60-90 min fly sparge with ~6 pH water. Collect 14.9 gallons in the boil kettle.
Boil for 90 minutes. Lid on at flameout with 0 minute hops, start chilling immediately.
Cool wort to 66F and aerate well. Ferment at 66-68F until complete. Dry hop for 7-10 days.
Rack to brite tank (secondary), crash chill to near freezing (if possible), add 1 tsp of unflavoured gelatin dissolved in a cup of hot distilled water per 5 gallons of beer, and let clear for 2-3 days.
Package as you would normally. I keg and carbonate on the low side (around 2 to 2.2 volumes of C02) to minimize carbonic bite and let the hop/malt flavour come through.