Homebrew Beer Recipes | Page 2754 | Browse 315,000+ at Brewer's Friend

Author:

Camp Rock Grove Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.108

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Forced

Priming Amount: N/A

Creation Date: 9/22/2017 7:05 PM

Notes:

Author:

Fleeulrich

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 76 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/12/2024 11:58 PM

Notes:

Author:

Boil Size: 35 Litres

Boil Time: 75

Boil Gravity: 1.057

Efficiency: 58

Mash Thickness: 1.5

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: 9/28/2021 7:43 AM

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:

James Clark

Boil Size: 6.5 Gallons

Boil Time: 30

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 13.31 psi

Creation Date: 11/2/2020 9:01 PM

Notes: -Mash as normal with grain bill listed.
-After sparge bring to boil to kill microbes.
-Make sure pH is at 4.5 with lactic acid.
-Once pH is hit and wort is cooled, pitch omega lacto strain.
-Keep in kettle at 95 degrees for 24-48 hours until desired 3.2- 3.4pH.
-Bring to boil again to kill off lacto strain.
-During boil yeast nutrient and hops.
-Transfer to fermenter and pitch sacco strain at pitch temp.
-After fermentation is done throw in potassium phosphate.
-After potassium phosphate is added, add desired pureed fruit.

-Raspberry, Graham Cracker, Vanilla, Cocoa Nibs, and Cinnamon

Author:

Hammock Street Homebrewery

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 8.62 psi

Creation Date: 4/30/2020 1:50 PM

Notes: Yeast Substitutions for Lallemand LalBrew Voss Kveik Ale Yeast:
Lallemand Nottingham - Ferment at 57°–70° F (14°–21° C)
BRY-97 West Coast Ale - Ferment at 59°–72° F (15°–22° C)

Hops Substitutions:
For Southern Cross: Sorachi Ace, Chinook
For Moutere: Ekuanot, Comet
For Taiheke: Motueka, Cashmere
For Wai-iti: Riwaka, Kohatu, Citra

Author:

Humble Farmer Brewing Co.

Boil Size: 170 Gallons

Boil Time: 60

Boil Gravity: 1.065

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: 2/5/2020 4:52 PM

Notes:

Author:

RockyMtnGT

Boil Size: 7.8 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 73

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/3/2018 7:25 PM

Notes: Step by Step
Crack the grains. Treat 2 gal. (7.6 L) water with one teaspoon each of gypsum and calcium carbonate. Heat to 164 °F (73 °C). Add grains, gently mix in. Mash should settle at 152 °F (67 °C) or so. Hold for 60 min. Wash the grains with 2 gallons (7.6 L) hot water (~ 168 °F/76 °C) and top off the kettle to 6.5 gallons (24.6 L).

Turn off heat and add the treacle and dried malt extract, and stir until all everything is dissolved. Bring to a boil, total boil time is 90 min. Boil 30 min., then add both the Goldings and the Fuggle hops. Boil 60 min. more.

Remove from heat, chill, and add to primary fermenter with enough chilled pre-boiled water to make 5.25 gal (20 L). When cooled to 70 °F (21 °C), pitch yeast.

Ferment warm, ~68 °F (20 °C) for three or four days, then move to a cooler place, 60 °F (16 °C) for a week to 10 days. Rack to secondary if you so desire and age cool for three to four weeks more. Prime with brown sugar, bottle, and allow time for proper carbonation or keg and force carbonate.

This beer will be drinkable in one month but will be better in three. You may find (if it lasts) that a two-year-old bottle will be wonderful.

All-grain option:
Increase the pale malt to 11.5 lbs. (5.2 kg), mash with crystal, chocolate, and wheat in 4.25 gal. (16 L) of water; sparge with 5 gal (19 L). Collect 6.5 or 7 gal. (24.6 or 26.5 L) of wort, then boil long enough to reduce to 5.25 gallons (20 L) with hop schedule as above.

Author:

Saunders Brewery

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.099

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/3/2018 9:57 AM

Notes:

Author:

Kinglucky

Boil Size: 28.5 Litres

Boil Time: 70

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/30/2018 9:53 AM

Notes:

Author:

thefoxmancometh

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/12/2015 9:18 PM

Notes:

Author:

Kråka

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/1/2017 11:42 AM

Notes: Bruker 2 pakker Nottingham ale yeast, det burde holde.

lag krydder blandinger i egne kjeler mens koking pågår, smak til 2 forskjellige blandinger.

husk gjær næring

Author:

Pirate2late

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.125

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/15/2017 4:32 AM

Notes: **used Imperial A38 Yeast "Juice"

Author:

Otipo

Boil Size: 53.5 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: 2.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/24/2017 6:35 PM

Notes: 3 pacotes de US-05

Author:

Neanderthal

Boil Size: 320 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 85

Mash Thickness: 3

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: 7/27/2016 12:11 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 65

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/23/2016 6:14 PM

Notes:

Author:

JohnnyAH

Boil Size: 23 Litres

Boil Time: 130

Boil Gravity: 1.047

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/15/2016 10:19 AM

Notes: Mash start 11.15
Boil start 13.05
Hop 1 added 14.20
Hop 2 add at 15.15

2016-06-24 kegged and bottled.

Came out with classic pronounced spicy yeast esters. Decent.

Author:

BillsNewAccount

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/28/2016 8:32 PM

Notes:

Author:

Rowdy Brewer

Boil Size: 7.4 Gallons

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 82

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/5/2016 2:52 PM

Notes:

Author:

ltbc

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: N/A

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: 1/2/2016 6:05 AM

Notes: 15 min

whifloc
brown sugar
yeast nute