Homebrew Beer Recipes | Page 2604 | Browse 325,000+ at Brewer's Friend

Author:

hoosier buddy

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 60

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/7/2018 2:42 PM

Notes: ingredients ordered April 14, 2018

brew day Saturday, April 28
1 qt./gallon makes a thick mash, but it is workable with the paddle.
Mash the pale grains, then add chocolate malt after 45 minutes.
Note to self: IBUs will be lower when I use hop bags.
First time playing with the hop utilization tool.

Before pitching, I added another packet of US-05 to the yeast starter.

Saturday May 5 - racked the beer to clear carboy. Krausen evident, left some yeast sludge in the primary and transferred a bit of it to the secondary.

Wednesday May 9 - added dry hops. Krausen has dropped and fermentation appears to be complete. 66 deg F.

________ - bottled the beer with 5.5 oz. corn sugar
F.G. is 1.014
7.3 %ABV

Author:

Midas Nanobrasserie

Boil Size: 23.5 Litres

Boil Time: 30

Boil Gravity: 1.064

Efficiency: 73

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 0.63 bar

Creation Date: 11/26/2022 5:57 PM

Notes: Starter

Boil = 20 IBU avec Magnum
Hop-Stand = 5g/L (0.7 oz/L)
DH = 17g/L (2.3 oz/L)

Fermenter à 20C

Jour 5 : Diacetyl rest, augmenter à 22C

Jour 9 : Soft crash. Baisser à 15C. Dry Hop.

Jour 11 : Cold Crash à 2C.

Jour 15 : Transfert en keg

Conditionner 2-3 SEMAINES avant de goûter!!

Changements par rapport à dernière recette :
- Augmentation du temps de fermentation.
- Cold Crash MINIMUM 4 jours. Total de 6 jours de DH.
- Rotation des houblons : Sabro et Talus (même famille) avec touche de Citra.

Profil aromatique visé : Piney, coconut, agrumes, touche de Dank.

Author:

Endre

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/4/2022 11:50 AM

Notes:

Author:

Dai Kide

Boil Size: 20 Litres

Boil Time: N/A

Boil Gravity: 1.051

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 28.5 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 7/25/2021 6:17 AM

Notes: 1. Add the honey to the sanitised fermenter.
2. Add warm water (about 30C) to the fermenter and mix.
3. Pour the coriander seeds and yeast nutrients into a container and add almost boiling water (80C) to sterilise, dissolve and extract flavour. Add to fermenter.
4. Add orange juice to fermenter.
5. Add mead yeast and mix again.
6. Store in warm room (mine is 25-30C consistently).
7. Add a campden tablet to halt fermentation at appropriate sweetness. (I went for 1.015 as I didn't want it too dry - leaving an abv of 5%)
8. Age 2 months before bottling for low-medium carbonation or no carbonation if you wish as is traditional.

Author:

m906.dm@gmail.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.5

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: 7/4/2021 1:03 PM

Notes:

Author:

Wolf Pack Brewing

Boil Size: 30.5 Litres

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 1.64 bar

Creation Date: 6/1/2020 11:34 PM

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:

PedroINgame

Boil Size: 1.5 Gallons

Boil Time: 30

Boil Gravity: 1.048

Efficiency: 60

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: dextrose

Priming Amount: 4.5 oz

Creation Date: 9/15/2019 4:21 AM

Notes:

Author:

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 65

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/24/2018 8:16 AM

Notes: 4 cinnamon sticks added at 10 min
3-3 apple and pear added at 5 min
Carafa special used instead of carafa type3

Author:

randycorbett@gmail.com

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 72

Mash Thickness: 1.25

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: 8/27/2018 6:17 AM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.151

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/30/2015 5:10 AM

Notes:

Author:

SchuBrew

Boil Size: 10 Gallons

Boil Time: 60

Boil Gravity: 12.5

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/3/2018 1:27 AM

Notes:

Author:

Odd Company Brewing

Boil Size: 85 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 78

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/8/2017 10:08 PM

Notes: https://byo.com/stories/issue/item/3479-yeast-selection-for-cider

Main Points:

Campden tablets to be added as

Author:

amccue90

Boil Size: 6.3 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 60

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: 7/20/2017 3:36 AM

Notes: cocoa nibs for 2 weeks before keg

3 yeast packets

Author:

Wicked Pissa Brewers

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.091

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/19/2017 10:49 AM

Notes: Hoppiness Imperial IPA
Type – Extract:
Batch size: 5.25 gal
Boil Size: 2.50 gal
Boil Time: 60 minutes
Steep Time: 30 minutes
Fermentation Stage: Two Stages - 2 weeks primary, 4 weeks secondary
Original Gravity: 1.068
Final Gravity: 1.014
ABV: 7.15%
IBU: 90.74

Ingredients:
2.5 Gallons Tap Water
4 Gallons Bottled Water – Note: even though this is a 5.25 gallon recipe, you will need extra because of the fluid loss during the boil process
1lb Caramel 20
6bs Gold Liquid Extract
2lbs Dry Sparkling Amber Malt Extract
1lb corn sugar
3oz Simcoe Hops
3oz Centennial Hops
3oz Columbus Hops
2 Danstar Nottingham Ale Yeast

Procedure:
Start with 2.5 gal tap water, heat water to 165 degrees and steep grain for 30 minutes
Remove grain and bring wort to boil
Remove pot from heat, add 6lbs Gold Liquid Extract and return wort to boil
Add 1oz Simcoe hops, 1oz Centennial hops, and 1oz Columbus hops and boil for 45 minutes
Remove pot from heat and add 2lbs Dry Sparkling Amber Malt Extract and 1lb corn sugar 15 minutes before end of boil
Return wort to boil
Add 1oz Simcoe hops, 1oz Centennial hops, and 1oz Columbus hops and boil for 1 minute
Cool wort to 70 degrees
Add enough bottled water to bring the specific gravity to 1.068
Add Danstar Nottingham Ale Yeast

Fermentation:
Primary – 2 weeks at 64-70 degrees
Secondary – 4 weeks at 64-70 degrees
Add 1oz Simcoe hops, 1oz Centennial hops, and 1oz Columbus hops to secondary 5-7 days prior to bottling day
Bottle beer 5-7 days after last dry hop addition

Bottling:
6 weeks after brew date
Use .3oz of corn sugar per gallon of beer.
Condition beer for 3-4 weeks at room temperature
Enjoy!

Author:

jimmyz

Boil Size: 8 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: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/20/2017 1:33 AM

Notes:

Author:

JackPGH

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.06

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: 1/3/2016 5:33 PM

Notes:

Author:

ksols

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/17/2015 9:04 PM

Notes:

Author:

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.111

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: 9/4/2015 6:04 PM

Notes:

Author:

n.d.vertucci@gmail.com

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.183

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/8/2015 12:13 AM

Notes: