Homebrew Beer Recipes | Page 328 | Browse 300,000+ at Brewer's Friend

Author:

jeremydgreat

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/28/2014 5:49 PM

Notes: Going to try introducing 3 things: 1) first wort hopping, 2) waiting longer in primary before dry hopping 3) using a secondary vessel.

Recipe adjustments: More bittering. VERY late addition hops. Ease off on the Amarillo tiger.

I want to make a super clear but pungent IPA of the style we enjoy in San Diego. Simple malt bill, clean bittering, and all late addition hops of Centennial for flavor, and Amarillo for the nose.

Steps:
- Brew beer & ferment.
- Wait 2 more weeks
- Transfer to secondary & dry hop.
- Wait 3 days
- Dry hop again
- Wait 3 days
- Keg & add gelatin.
- Carb up the keg

==== 2/8/14 ====
- Well, here goes again. This time I did 13lb 2-row, 1lb Carapils, 1lb C10.
- Got some belgian 550 to mix it up and do a belgian ipa.
- Going to ferment at 66º then raise it to 68º after the first couple weeks.
- Going to wait 3 full weeks before transfering to secondary and dry hopping.
- Using all fresh hops from the store (not from my freezer) and not going to freeze them. Just putting them in the fridge.
- Also trying first wart hopping.
- Also bumped the boil from 60 to 90.
- OG: 1.065 (hydro reading. Dead on)
- Blunder: I did mix up my final hops. So I added 1oz Cent and 1oz Amarillo at the 5min mark, then 1 oz Amarillo at the 0 min mark.

Author:

timplo

Boil Size: 32.6 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 83

Mash Thickness: 2.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/1/2015 12:52 AM

Notes:

Author:

bowlersp

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/4/2014 2:40 PM

Notes: With 15 Minutes left in the boil, add 4.5 lbs DME and 1 lb Dextrose.

At flameout add 1 oz Centennial, 1 oz Galaxy, .5 oz Citra. Cover the Brew Kettle and perform a hop stand for 15-20 minutes, then discard hop bag and cool wort to 80 degrees.

Author:

matt3424

Boil Size: 1.7 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/14/2016 4:29 AM

Notes:

Author:

Colorado_Cicerone

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 59

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: sucrose

Priming Amount: 4.7 oz

Creation Date: 8/14/2020 7:14 PM

Notes: 1.061 pre-boil gravity measurement was off as the final pre-fermentation gravity reading was 1.052. Mixing issue? 5.2 pH measurement of mash. 1 hour mash. Held 153* F extremely well. Chilled in ice bath. 1 hour to pitching temp. Dry-hopped in primary to limit oxygen exposure and because the yeast is healthy and highly flocculant.

Author:

Russell Brewtique

Boil Size: 30 Litres

Boil Time: 75

Boil Gravity: 1.066

Efficiency: 72.5

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/2/2015 3:48 AM

Notes: Attempted to mash on Friday and boil on Saturday. Rinsed mash tun out and put still-warm wort in to try to retain heat overnight. Rested at around 40. Next day the wort was still 32C. However it looked strange, smelt like a strong honey and tasted a little sour. Infection, probably lacto.
Boiled and hopped it anyway, in the hope that the boiling (75mins) would rid it of any nasties. Boil went fine, but finished product still has a sourness to it.
Yeast pitched. To test when fermented out. Options then: dry hop; rack onto some brett; throw away.

Fermented for quite a long time - 11 days. No activity for 3 days, so on Sun 1st Feb I racked off to secondary. Took sample and tasted. SG 1.016 Contiunues to have all the qualities of a sour in terms of appearance, aroma and taste.
Decided to rack onto a fuckload of hops anyways.
Options - bottle all in 7 days; bottle half and rack half onto some Brett, and leave for a few months....

Chose to bottle half and rack half for a further long feentation on some White Labs Brettanomyces Lambicus

Author:

bablitz

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 80

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: 1/26/2015 6:13 AM

Notes:

Author:

Outlaw Brews

Boil Size: 28.5 Litres

Boil Time: 30

Boil Gravity: 1.033

Efficiency: 68

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/8/2017 9:05 AM

Notes:

Author:

bret america

Boil Size: 6 Gallons

Boil Time: 70

Boil Gravity: 1.061

Efficiency: 75

Mash Thickness: 1.3

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: 10/11/2015 10:41 PM

Notes: OC Fair 2016 - Honorable Mention - rated 39 (category 24c)
brew day - 10/24/2015
yeast starter - no

Mash Efficiency
Vie - 36 x 9 / 5.5 = 59
Rye - 29 x 3 / 5.5 = 16
MW - 39 x 0.25 / 5.5 = 2
SB - 30 x 0.25 / 5.5 = 1
Total - 78
PPG = 58*5.5 / 12.5 = 25.5 (target 30ppg)
Efficiency = 58 / 78 = 75%

Author:

Smidt & Storengen

Boil Size: 23.5 Litres

Boil Time: 90

Boil Gravity: 1.062

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/31/2016 2:44 PM

Notes:

Author:

Jcal247

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 68

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/16/2016 7:30 PM

Notes: Prior to pitching- wort was sweet (duh!), and the mouthfeel suitable. The smell was very tropical due to the low bittering hop schedule; Azaaca and Pekko hops reminded me of everything from mango, cucumber and mint. Used a 1 liter starter w/o stir plate (2 days prior to pitching). extremely bright yellow color, reminiscent of a banana peel. OG= 1.050. Fermentation is occurring at ambient room temperature, which during this time of year is between 74-76. A little on the high side for this yeast, but we'll see what happens.

Day 3 - high-krausen has subsided, but the yeast has produced enough CO2 that the sample I pulled was slightly carbonated. Gravity reading = 1.012 (4.99% ABV). At this point, I believe primary fermentation is suitably completed. Tasting notes- excellent mouthfeel; mild, creamy body. Taste like a tropical hefeweizen- subdue notes of banana and clove, but the taste from the boil addition of orange peel and grapefruit peel are present on the back end. I am resisting the temptation of pulling the beer out of primary and putting into secondary. I will leave the beer on the wort until day 7. Will pull a new gravity reading at day 5. Deciding on whether or not to use fining agents to make the beer clearer, like a kristalweizen, or to keep the traditional wheat haze present. Very pleased with the choice of yeast.

Day 5 - gravity has fallen to 1.006 (5.78% ABV). Evidently, I was clearly wrong about fermentation being done on day 3. Will monitor for atleast another 2 days to see if the gravity stabilizes. If it is stable on day 7, I will make to secondary on day 10 or 11. I don't want to rush this beer, but I am eager to pour a glass of it. The honey addition at flameout is now present. Still has the notes of orange peel and grapefruit peel, put I have to pull deep to tate any of the banana or clove characteristic. It is a bit sweeter on the pallet than I am used to tasting, but I have never brewed a beer with such a low IBU. The mouthfeel is still creamy and pleasant.

Author:

Tom Soden

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 60

Mash Thickness: 1.7

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: 7/7/2018 7:35 PM

Notes:

Author:

tibiur

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

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: 10/22/2014 2:01 PM

Notes:

Author:

Blind Bill

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 3.96 psi

Creation Date: 4/12/2014 9:44 PM

Notes:

Author:

Ninja Bunny

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.146

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/28/2015 3:03 AM

Notes: toast pale 2-row at 300 F for 35 minutes, shaking every few minutes

3 days before bottling pitch yeast again

age at least 6 months from bottling

Author:

Starter Hops

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.33

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: 4/25/2017 10:11 PM

Notes: Using WLP095 Burlington Ale yeast

Author:

DangerousHamster

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/6/2017 1:47 PM

Notes: v1.0 06/04/17

Notes

Added an extra 150g Maris Otter and 60g CaraRed as fermentation for all other similar beers settles around 1011/1012 not 1009 so boosted OG

Author:

ScottF

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/15/2017 12:12 PM

Notes: Found this receipe on AHA, but needed to add more fermentables to get to OG = 1.63. Also added more hops than recipe to get approximately 50 IBUs.

Author:

Boil Size: 5.5 Gallons

Boil Time: 15

Boil Gravity: 1.052

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: Bottle or Keg

Priming Amount: N/A

Creation Date: 7/9/2017 9:08 PM

Notes: Oat milk is used in place of flaked oats for this recipe, allowing extract brewing to easily incorporate oats. In the fermentable section, I have entered ~6lbs (.75 gallons) of oat milk, be sure to adjust the water accordingly. If you want increased perceived sweetness, steep between 4 and 8 ounces of golden naked oats prior to the boil in 160F water for 30 min.

Since this uses LME, an abbreviated boil is used with only late hop additions. For the whirlpool, add the hops at flameout and gently start a whirlpool with a spoon. Let steep 90 min, which should bring the temp down to ~180F for this batch size. (depending on ambient temp of course) Chill and pitch.

Yeast strain is flexible. For liquid, try an equal blend of Conan and Sacc Trois. Imperial Organic and The Yeast Bay both make blends of Conan and WLP644. (Dry Hop and Funktown, respectively)

If using dry yeast, use 2 grams of your preferred low-clove hefeweizen/wheat beer yeast (Lallemand/Danstar Munich Wheat Beer or Fermentis/Safbrew WB-06) and 11 grams (1 sachet) of your preferred high flocculation English strain (Lallemand/Danstar London ESB or Fermentis/Safale S-04). This combination will help achieve an English character with some added tropical esters.

Dry hops can be any mixture of fruity hop varieties. Here I have recommended a combo that should play well off of the dry or the liquid yeast options. Add the first half (~3oz) on day 3 of fermentation, and the second half (~3oz) after cold crashing. (in the fermenter if bottling, in the keg if kegging)