Homebrew Beer Recipes | Page 2578 | Browse 325,000+ at Brewer's Friend

Author:

Boil Size: 5.25 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

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: 3/14/2018 2:02 PM

Notes:

Author:

Antmaniac

Boil Size: 3 Gallons

Boil Time: 45

Boil Gravity: 1.114

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: 11/16/2022 3:45 AM

Notes: DIRECTIONS
Mill the grains and mash at 153°F (67°C) for 45 minutes. Recirculate until your runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 7 gallons (26.5 liters) of wort—or more, depending on your evaporation rate. Boil for 60 minutes, adding dextrose and hops according to the schedule. After the boil, do a whirlpool step: Stir or recirculate to create a vortex, cooling wort to 185°F (85°C) if possible, and add whirlpool hops. Steep for 30 minutes, then chill to about 65°F (18°C), aerate wort, and pitch yeast. Ferment at 65°F (18°C). When fermentation is complete and gravity has stabilized, add first dry hops. After 2 days, drop or remove sediment and add second dry hops. After 1–5 days, crash, package, and carbonate to about 2.45 volumes of CO2.

BREWER’S NOTES
Water profile: Adjust to about 190 ppm each of chloride and sulfate for a 1:1 ratio.
Dry-hop times: We like to dry hop at warmer temperatures and rouse the tanks often. We’ll taste the beer and crash the tank when we feel the extraction is complete. That timing varies.
Oats: We don’t use a ton of oats in this beer—or most of our beers, for that matter—since it is already fairly sweet, which helps with body. This allows the hops to better shine without being too muddled in a chewy oat body.

Author:

StoutMatt

Boil Size: 7.84 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: 1.75

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: 9/17/2021 12:24 AM

Notes: Add fresh hops to mash and boil

use fishing line to drop strainer in or bag the hops

Author:

PlatonicBeer89

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.25

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: 6/5/2021 6:18 PM

Notes:

Author:

Critter

Boil Size: 4 Gallons

Boil Time: 45

Boil Gravity: 1.079

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/18/2020 1:44 PM

Notes:

Author:

Meatwad

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/30/2020 12:44 AM

Notes:

Author:

rolandblais

Boil Size: 6.6 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 65

Mash Thickness: 1.7

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: 9/26/2019 10:33 PM

Notes: https://www.homebrewersassociation.org/homebrew-recipe/bells-two-hearted-ale-clone/

Bell’s Two Hearted Ale Clone

Bells Two Hearted Ale
Bell’s Brewery of Kalamazoo, Mich. brews a little beer called Two Hearted Ale. Maybe you’ve heard of it? This India pale ale is bursting with hop aromas ranging from pine to grapefruit thanks to the use of 100 percent Centennial hops. This recipe was created by David Curtis and Ryan Kramer of Bell’s General Store.

This homebrew recipe is featured in Top 50 Commercial Clone Beer Recipes 2018 and has been included in Zymurgy‘s Best Beers in America.

INGREDIENTS
For 5 gallons (19 L)

10 lb (4.5 kg) | Briess Two-row Brewers Malt (1.8°L)
2.83 lb (1.3 kg) | Briess Pale Malt (3.5°L)
8.0 oz (227 g) | Briess Caramel (40°L)

1.2 oz (34 g) | Centennial pellets, 9.1% a.a. (45 min)
1.2 oz (34 g) | Centennial pellets, 9.1% a.a. (30 min)
3.5 oz (99 g) | Centennial pellets, 9.1% a.a. (dry hop)

White Labs WLP001 California Ale Yeast or WLP California Ale V Yeast

SPECIFICATIONS
Original Gravity: 1.063
Final Gravity: 1.012
ABV: 6.7%
IBU: 55
SRM: 10
Boil Time: 75 minutes
Efficiency: 65%
Pre-boil Volume: 6.6 gallons

DIRECTIONS:
Use 4.5 gallons (17 L) carbon filtered water, adjust with 4 grams gypsum.

Step mash: 45 minutes at 150°F (66°C), ramp to 170°F (77°C) over 15 minutes (or ramp by infusing 2.5 gallons boiling water), rest 10 minutes at 170°F (77°C).

Vorlauf until clear.

Collect 6.6 gallons (25 L), sparging with 175°F (79°C) water. Boil vigorously for approximately 75 minutes, hopping as in ingredients section.

Whirlpool and allow to settle for 15 minutes. Chill wort to 64°F (18°C). Aerate wort and pitch yeast.

Ferment warm (ale temperature). Dry hop one week into fermentation.

Allow two hearted clone to stay warm with hops for a week.

Rack beer, crash cool, and cold age for a week.

Rack beer, prime with sugar and bottle.

Extract Version
Use 6.6 lb (3 kg) Briess Golden Light Liquid malt extract and 2.5 lb (1.1 kg) Golden Light Dry malt extract instead of the two-row and pale ale malts.

Steep the 8 oz caramel malt in 1 gallon (3.8 L) of 150°F (66°C) water for 20 minutes. Strain and sparge through the grains, topping up to 6.6 gallons (or up to 3.5 gallons for a partial boil) and bring to a boil.

Add the malt extracts. Add 2 grams of gypsum to the boil.

Continue as per all-grain recipe (unless using partial boil process where water needs to be added to bring post boil volume up to 5.25 gallons (20 L)).

Author:

MattSkinner30

Boil Size: 3.1 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 88

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/18/2018 8:12 PM

Notes:

Author:

Choozo

Boil Size: 60 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: Cane sugar

Priming Amount: 7g/l

Creation Date: 3/28/2018 10:50 AM

Notes:

Author:

MarcBrew

Boil Size: 6.7 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 75

Mash Thickness: 1.6

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: 3/18/2018 12:31 PM

Notes:

Author:

treyj007

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1.33

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: 12/29/2014 2:24 AM

Notes:

Author:

Hirnkurve

Boil Size: 17 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 80

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: 2/10/2018 6:43 PM

Notes: went for 10L mashing and 7L sparging water.

Author:

Beeryard Tech

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: Forced CO2

Priming Amount: N/A

Creation Date: 11/16/2017 2:29 AM

Notes: Some mods that I made based on my mashing/sparge (and you guys have the water cooler mash tun that I was using back then). I bumped the base malt up to 9 lbs because I was not getting 78% eff on my mash and even his numbers for 78% didn't mesh with my brewing software. Go with about 9 lbs pale malt to get you in the OG range of 1.056. I fermented with White Labs 830 German Lager as Grady suggested at ale temps in the 68-72 dF range, Final beer was meh, ok I guess compared to the actual 1554.....mine was far too fruity & diacetyl. Notes that I took based on the finished beer kept the grain bill and hops the same, but changed the yeast to WLP029 German Ale/Kolsch with warm fermentation temp (68-74 dF). I don't stock that yeast, but can order it on a Monday and have it in store by Friday. You could probably have similar result with a dry yeast SD-23 if you can ferment it around 68-72 dF, I completely agree with Grady on fermenting with a lager yeast at ale fermentation temps. They produce a huge amount of diacetyl and off flavor by-products at those warm temps, but are masked/offset by the extreme peppery spice profile from the addition of Paradise Seeds. After sampling my version of this beer with Mike Dixon (national bjcp judge), I'm convinced that it could be made with WYeast 3463 Belgian Forbidden Fruit strain and fermented in the 70ish dF range as well.

What I get from the brewery (Grady Hull, asst brwmstr):
60% Pale malt, then carapils, munich, black and chocolate.
Mash at around 154° for 45m.
21 IBU's of Target for 35m, lager yeast fermented around 65ish.
He also commented on my recipe assumptions, which gave a few more hints.
I'm now thinking something like:

1555

Batch Size: 5.50 gal
Boil Volume: 7.33 gal
Boil Time: 75 min
Brewhouse Efficiency: 78.00 %
Actual Efficiency: 78.12 %

Ingredients Amount Item Type % or IBU
7 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 60.22 %
1 lbs 14.0 oz Munich II (Weyermann) (8.5 SRM) Grain 16.13 %
1 lbs 8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 12.90 %
12.0 oz Chocolate Malt (350.0 SRM) Grain 6.45 %
8.0 oz Black (Patent) Malt (500.0 SRM) Grain 4.30 %
0.75 oz Target [11.00 %] (35 min) Hops 21.9 IBU
2.0 oz Grains of Paradise 0 min
1 Pkgs German Lager (White Labs #WLP830) Yeast-Lager

Beer Profile Estimated Original Gravity: 1.058 SG (1.050-1.075 SG)
Estimated Final Gravity: 1.015 SG (1.010-1.022 SG)
Estimated Color: 34.9 SRM (30.0-40.0 SRM)
Bitterness: 21.9 IBU (35.0-75.0 IBU)
Estimated Alcohol by Volume: 5.61 % (5.00-7.00 %)

Mash Grain Weight: 11.63 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F Sparge Temperature: 168.0 F
Sparge Water: 4.14 gal
Name Description Step Temp Step Time
Mash In Add 14.53 qt of water at 168.9 F 154.0 F 45 min
Mash Out Add 5.81 qt of water at 209.8 F 168.0 F 10 min

Carbonation and Storage Carbonation Type: Kegged (Forced CO2)
Carbonation Volumes: 2.6 (2.3-2.9 vols)
Estimated Pressure: 14.4 PSI
Kegging Temperature: 42.0 F
Age for 2 weeks
Storage Temperature: 42.0 F

Author:

Bolle

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

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: 3/19/2017 9:14 PM

Notes:

Author:

Bobnov90

Boil Size: 21 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 1.25

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: 12/13/2016 8:03 PM

Notes:

Author:

cncdude7777

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/1/2016 1:37 PM

Notes:

Author:

MKJ

Boil Size: 7.25 Gallons

Boil Time: 75

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/7/2016 12:24 PM

Notes:

Author:

Serge Marx

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

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: 11/18/2015 1:46 AM

Notes:

Author:

mochaporter

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 66

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: 4/18/2015 9:39 PM

Notes:

Author:

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.109

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 85 ° F

Priming Method: sucrose

Priming Amount: 5.3oz

Creation Date: 3/24/2015 8:05 PM

Notes: pitch at 66F raise 2F a day until 78F