Homebrew Beer Recipes | Page 2567 | Browse 320,000+ at Brewer's Friend

Author:

Boil Size: 28.4 Litres

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 75

Mash Thickness: 2.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/20/2015 9:40 AM

Notes:

Author:

neilyweely

Boil Size: 14 Litres

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 116.9 g

Creation Date: 9/16/2021 8:17 PM

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:

Boil Size: 8.6 Gallons

Boil Time: 90

Boil Gravity: 1.052

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: 11/5/2020 5:21 PM

Notes: Gold medal at 2023 T.R.A.S.H. competition.

Silver Medal - 2024 TRASH Competition - Specialty Spiced Beer

Silver Medal - 2024 Fermentation Frenzy - Creative Beer Category (13 entries)

Author:

Gentlemalt

Boil Size: 30 Litres

Boil Time: 240

Boil Gravity: 1.047

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: 8/29/2018 6:03 PM

Notes:

Author:

BitterBrewer

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/4/2018 4:30 AM

Notes:

Author:

BRPinNC

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.086

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: Honey

Priming Amount: N/A

Creation Date: 8/24/2016 7:10 PM

Notes: Two stage yeast starter required. Each is 2 litres with 8 oz. DME. Ending cell count = 620B vs 560B required.

WaterAdditions: 5g Gypsum, 0g Epsom, 5g CaCl2, 4g Baking Soda in 8.5 gal total water

Flavoring additions:
1 vanilla bean @ 10 min boil
Secondary @ 7 days:
2 oz Cascade leaf hops
1 oz Chipotle chili, roasted and soaked 3 days in rum
1 vanilla bean 3 days in rum
Oak chips 3 days in rum
1 oz Cacao nibs 3 days in rum

Author:

Bryggekjell

Boil Size: 17 Litres

Boil Time: 90

Boil Gravity: 1.086

Efficiency: 70

Mash Thickness: 2.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/24/2016 10:55 AM

Notes: Gjæres i 2 dager på 20C og så stige 1 grad hver dag til opnådde 28C. Gjæres i 1 mnd.

Lagres kaldt i 1 mnd etter karbonering i romtremperatur.

Author:

GregsB

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 71

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: Table Sugar

Priming Amount: 1.5 oz

Creation Date: 4/24/2016 12:31 AM

Notes:

Author:

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/11/2015 1:46 PM

Notes:

Author:

foomench

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.1

Efficiency: 70

Mash Thickness: 1.25

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: 5/5/2015 8:52 PM

Notes:

Author:

ASZanella

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 20.3

Efficiency: 70

Mash Thickness: 1

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/8/2014 6:38 PM

Notes:

Author:

Lord Nelson

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.5

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/8/2017 12:45 PM

Notes:

Author:

Lumber

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 72

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/9/2017 3:56 AM

Notes:

Author:

Jarrod

Boil Size: 6.5 Gallons

Boil Time: 30

Boil Gravity: 1.037

Efficiency: 75

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: 7/8/2018 8:03 AM

Notes:

Author:

Boil Size: 15 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/25/2020 4:05 PM

Notes:

Author:

David Barrow

Boil Size: 23 Litres

Boil Time: 65

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/8/2020 8:30 PM

Notes:

Author:

w020jwh

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 9.3

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/3/2015 5:07 PM

Notes:

Author:

dmunkey

Boil Size: 13.74 Gallons

Boil Time: 90

Boil Gravity: 1.033

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/28/2022 5:43 PM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 75

Boil Gravity: 1.038

Efficiency: 80

Mash Thickness: 3.24

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: 4/21/2022 8:09 PM

Notes: Uses a decoction mash to extract fermentables from the corn. No real rhyme or reason to the remaining grain bill--mostly just leftovers--but I'm pleased with the result. For enzymes I have used both Termamyl and Ceremix Flex from Novozymes, and both do the trick.

I do this one in a Grainfather so I have pretty good temperature control. It would be a lot more complicated with hot liquor infusions, but not impossible.

This is really nice stuff. Dry, with lots of berry flavor. A deep red-brown hue. The Hallertau is very present, but not unpleasantly. Might play with a different aroma hop in future versions, maybe Willamette. Great everyday ale.