Homebrew Beer Recipes | Page 270 | Browse 315,000+ at Brewer's Friend

Author:

BrewPirate

Boil Size: 6.75 Gallons

Boil Time: 90

Boil Gravity: 1.069

Efficiency: 70

Mash Thickness: 1.25

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: 2/26/2019 7:05 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/2/2016 4:01 PM

Notes:

Author:

Boil Size: 20 Litres

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 70

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: 10/26/2016 12:29 PM

Notes:

Author:

MFer Brewery

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 150 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/10/2016 10:35 PM

Notes:

Author:

HG Brewing

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.11

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 12/3/2014 1:56 PM

Notes: This is a "clone" recipe of the Brewer's Best Double IPA recipe. I did reduce the amount of IBUs from 100 to around 65 to make it more drinkable..:)

You will need 3 packets of dry yeast to ferment this properly.

Author:

Ozarks Mountain Brewery

Boil Size: 14.5 Gallons

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 80

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: 12/21/2015 4:08 PM

Notes: had to use gelatin on this one, had a bunch of sediment that made the beer to thick and rich, now its perfect and is actually lighter than the picture now
after carbonation, gelatin and aging this is the best brown ale Ive made, this is a winner

Author:

SeanKTM300

Boil Size: 80.1 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 82

Mash Thickness: 2.9

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: 11/4/2016 1:00 PM

Notes:

Author:

BGBC

Boil Size: 4.1 Gallons

Boil Time: 60

Boil Gravity: 1.021

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/20/2015 2:33 PM

Notes:

Author:

Kjeller 5

Boil Size: 53 Litres

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/21/2015 10:01 AM

Notes: Kjøl ned til 14 grader før pitching av gjær.

Author:

Rothrock Brewing Company

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/17/2016 7:56 PM

Notes: Just like grandma used to do, stash some of this delicious treat out of view and hoard it for yourself. The intoxicating aromas and flavors of freshly baked oatmeal raisin cookies is surely a fond memory, and now that we are all grown up, why not craft a stout to reminisce?

Pleasant, subtle aromas and flavors of raisin, cinnamon and vanilla engage with the velvety body of a traditional oatmeal stout to create an immensely pleasing and highly elaborate sipping experience.

Notes: Soak the Raisins in just enough of the 8 oz. of Meyers dark Rum to cover them for 24 hrs before brew day. Soak the Vanilla Beans and Cinnamon in the remaining Rum for 24 hrs as well and pour directly into the primary vessel. Rack the boiled then chilled beer on top of the mixture and pitch the yeast - Starter recommended!

Author:

Trekker23

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 80

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: Dextrose

Priming Amount: N/A

Creation Date: 12/31/2014 1:17 AM

Notes:

Author:

Nkauffman

Boil Size: 6.3 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 73

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: 3/8/2021 2:23 PM

Notes: This hazy double IPA was formulated to showcase the tropical and juicy aromas from BSG Hops’ Zamba™ blend and the minty and green-apple aroma notes from German Polaris hops. The grist is typical for the style, with a little boost from sucrose to increase wort gravity without adding non-fermentables or additional malt flavor. The hopping schedule and yeast strain are intended to set the stage for aroma retention and biotransformation while keeping hop bitterness in check.

Recipe creator Ashton Lewis says, “The name is also a bit odd and was inspired by the recent Great Conjunction and the use of North Star Pils ™ malt and Polaris (a.k.a. the North Star) hops.”

Ingredients:
MALTS & ADJUNCTS
6.5 lb. (2.95 kg) Rahr North Star Pils ™ Malt
3.25 lb. (1.47 kg) Rahr Red Wheat Malt
1.5 lb. (680 g) flaked oats
6 oz. (170 g) Weyermann® Acidulated Malt
1 lb. (454 g) sucrose @ 60 min
HOPS
0.5 oz. (14 g) Polaris, 20% a.a. @ 60 min (10 AAU)
0.5 oz. (14 g) Zamba™, 10% a.a. @ 60 min (5 AAU)
1 oz. (28 g) Polaris, 20% a.a., whirlpool/steep at 158˚F (70˚C) (20 AAU)
1 oz. (28 g) Zamba™, 10% a.a., whirlpool/steep at 158˚F (70˚C) (10 AAU)
1.5 oz. (42 g) Polaris, 20% a.a., dry hop at day 2 (30 AAU)
1.5 oz. (42 g) Zamba™, 10% a.a., dry hop at day 2 (15 AAU)
1.5 oz. (42 g) Polaris, 20% a.a., dry hop at day 4 (30 AAU)
1.5 oz. (42 g) Zamba™, 10% a.a., dry hop at day 4 (15 AAU)
YEAST
Fermentis SafAle K-97, Omega OYL-044 Kolsch II, or Lallemand LalBrew Köln yeast.
ADDITIONAL ITEMS
1 cup (190 g) corn sugar (if priming in bottles)
Specifications:
Original Gravity: 1.064 (15.7°P)

Final Gravity: 1.012 (3.1°P)

ABV: 7%

IBU: 35

Directions:
This recipe uses reverse osmosis (RO) water. Add 2 tsp. calcium chloride, ½ tsp. calcium sulfate (gypsum), and ¼ tsp. sodium chloride (non-iodized) to the mash water before mashing-in. Note that acidulated malt is included in the grist bill; mash pH following mashing-in should be about 5.4.

Mash the malts at 154°F (68°C) for 60 minutes. Start recirculating wort. Sparge slowly and collect 6.5 gallons (24.5 L) of wort. Heat to boiling and boil the wort 70 minutes, adding hops at the times indicated in the recipe. Adjust original gravity post-boil with RO water as required.

Chill the wort to 158°F (70°C), add third kettle hop addition, let steep for 10 minutes, and continue cooling wort to approximately 68˚F (20˚C). Pitch yeast, and ferment between 60 ˚F and 68˚F (15.5–20˚C) until complete.

Dry hops should be added on day 2 and day 4 of fermentation. If using hop bags for dry hopping, remove bags on day 7; if not, rack to secondary fermenter or keg equipped with spunding valve. Complete fermentation and any hop creep following dry hopping should be finished by about day 21.

Prime and bottle condition, or serve from keg if naturally conditioned during aging.

PARTIAL-MASH VERSION
4.4 lb. (2 kg) Briess Light Pilsen Dried Malt Extract
3.25 lb. (1.47 kg) Rahr Red Wheat Malt
1.5 lb. (680 g) flaked oats
1.25 lb. (567 g) sucrose @ 60 min
Perform a mini-mash with the wheat malt and flaked oats at 154°F (68°C) for 45 minutes. The steep method is suggested using a grain bag and 1.5 gallons (5.7 liters) steep water. Remove the grain bag from the steep after 45 minutes, gently pour hot water over the steep bag to improve yield, add dried malt extract, and adjust kettle volume to 6.5 gallons (25 liters). Bring to a boil and follow the remaining recipe as above.

Author:

Stellenbosch

Boil Size: 50 Litres

Boil Time: 120

Boil Gravity: 1.038

Efficiency: 83

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: 11/9/2015 9:34 AM

Notes: CaCl2 - 20g to mash
one gallon of first run-offs collected and boiled down to one quart over 150 min to yield thick, brown, syrupy liquid. added to the boil just before flame-out

roasted barley = roasted wheat

83% of yield (40L of wort at 1.048).
Yeast inoculated after activation but without starter. fermentation started after 36h.

everything mashed together at 70C for 45min.

Author:

Rowdy Brewer

Boil Size: 6.85 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 78

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 54 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/17/2015 6:41 PM

Notes:

Author:

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 55

Mash Thickness: 3.1

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: 5/28/2016 8:10 AM

Notes:

Author:

Mikklan

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 68

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: 1/24/2017 9:28 PM

Notes: First dry hopping is performed 4 days after brewing day. Second dry hopping is done after 9 days. Room fermantion temperature is 16 degrees untill storm fermentation is over, then the temperature is increased to 20 degrees.
Yeast starter is to be made. use 200 g. of light spray malt and 2L water. One package og yeast is enough if starter is made.
Based on normal Norwegian water the following water adjustement can be done: Gypsum (Kalsiumsulfat/CaSO4) 15.00 g 60 min Mash Water Agent, and Kalsiumklorid (CaCl) 11.00 g 60 min Mash Water Agent.

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 74

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: 1/3/2018 11:00 PM

Notes:

Author:

prospero

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 72

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 67 ° F

Priming Method: Dextrose

Priming Amount: 1/2 cup

Creation Date: 4/30/2012 10:53 PM

Notes: Start dry-hopping as yeast starts dropping (~day 2 or 3) for maximum haze.

1g Gypsum - 7g - Calcium Chloride for Denver Tap Water

6 gallons after boil, 5.5 gallons into fermenter, bottled 4.3 gallons after dry-hopping.

8 gallons after boil, 7.5 gallons into fermenter, bottle estimate = 6.3 gallons after dry-hopping

Whirlpool = 4-5oz. of hops in 2–3 additions over 15–30 minutes
Dry-Hopping = 3–6oz. of hops added during fermentation within 2 points of terminal gravity
150–175 ppm chloride and 75–100 ppm sulfate

https://beerandbrewing.com/unlock-the-secrets-of-new-england-style-ipas/

Author:

b1v1r

Boil Size: 6.5 Gallons

Boil Time: 80

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 1.96

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/6/2015 8:57 PM

Notes: Pilsner: Classic Base
Munich Dark: Color, body and mouthfeel
Melanoidin: Body, flavor and red color
Black: Color - Added at mash out (steep only to avoid roasted flavor and astringency)

Reading up, WY1007 seems to be the winner for consistency.