Homebrew Beer Recipes | Page 332 | Browse 305,000+ at Brewer's Friend

Author:

Dai Kide

Boil Size: 18 Litres

Boil Time: 40

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: dextrose

Priming Amount: 97.8 g

Creation Date: 1/20/2020 3:21 PM

Notes: My 2.0 version is way hoppier tasting and smelling thanks to the double dry hop. Well balanced with hops and malts and a nicer aroma and taste. The body is less IPA and more pale ale now.

Lactic Acid added to Primary to counter rise in pH from dry hop.

Author:

Brafina

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: 1.19 bar

Creation Date: 9/10/2017 2:04 PM

Notes: 2 weeks in primary @ 12C
Cold crash @ 1c 4 days
Kegg and lager cold 4 weeks

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:

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:

mackeydj

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

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: 3/11/2013 8:14 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:

Hebby

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/22/2015 4:32 PM

Notes:

Author:

MaxParkanzky

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/11/2013 3:21 PM

Notes:

Author:

swimfreak

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.032

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: 12/4/2015 6:26 PM

Notes: Only use local unpasteurized cider

Author:

Milk The Funk

Boil Size: 11.1 Gallons

Boil Time: 60

Boil Gravity: 1.05

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: 12/31/2018 7:40 PM

Notes: Saccharification Rest Infusion 156.0 °F 60 min

Original Recipe used Mute Dog Abbey. Info link- http://mutedog.beer/wild-yeast

Here's the recipe we've been using for our pinot noir barrel solera project: http://beersmithrecipes.com/.../american-solera-saison Ferment with whatever belgian strain you prefer (i use my wild caught stuff) then once in the barrel brett and (eventually) lacto go to town on the remaining sugars and make an awesome funky brett beer with a mild tartness. We exchange half of the beer once every 6 months or so, whenever we can all get around to brewing the recipe.

Author:

rpolzin25

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 1.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/28/2016 2:15 PM

Notes: Amber Ale Base. Malt bill used to give base beer sort of pie crust flavors and then added pecan flavoring to fermenter.

Author:

Little

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.101

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 18 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/16/2017 6:00 AM

Notes:

Author:

DrPaulsen

Boil Size: 4 Gallons

Boil Time: N/A

Boil Gravity: 1.159

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/8/2013 1:19 PM

Notes: Mead Making Overview (with Curt Stock)
http://brewingtv.com/episodes/2010/10/8/brewing-tv-episode-21-making-mead-with-curt-stock.html

Pitching Rate ~ 230B cells (make a 1L, 1.036 starter with honey and nutrients, decant as much as possible).

Aerate with one good Purge & Shake.

Make 3 gallons of mead, then add cherries (in a bag).

http://www.homebrewersassociation.org/pages/community/blog/show?title=recipe-of-the-week-cherry-mead

Use an SNA (stir/whip after each addition)
(Mix the nutrient blend into ½ cup of must and add it back to the fermenter to avoid an explosive release of CO2.)

Add ¾ tsp after pitching yeast.
Add ¾ tsp 24 hours after ferm begins.
Add ¾ tsp 48 hours after ferm begins.
Add ¾ tsp after 30% of the sugar has been depleted.

Ferment at or below 70F.

Punch down the cap 3 times every day during active fermentation.

http://www.winning-homebrew.com/melomels.html

Author:

Smekel

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.017

Efficiency: 35

Mash Thickness: 2.9

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: 11/12/2018 9:16 PM

Notes: The wort sat in the fermenter without fermentation kicking off due to accidentally putting the yeast in the freezer.

It was originally pitched with White Labs WLP013 London Ale Yeast however was pitched two days later with Fermentis Safale - Englist Ale Yeast.

It was decided to do a second dry hop of 78 grams of Citra on day 5 to do a post fermentation dry hop.

Author:

MJ

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Sugar (Bottle)

Priming Amount: 3/4 cup

Creation Date: 11/25/2012 1:32 AM

Notes: Strong and full of body similar to Guinness
Actual Ingredients:
6.6 Lbs MountMellick Malt Extract or use British Light Malt Extract
14oz (Thomas Fawcett) Roasted Barley
4oz Medium British Crystal Malt
2oz Black Barley
2oz of Bullion or Northern Brewer
Wyeast 1084 Irish Ale or British 1098

Author:

The Wild Strain

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/29/2015 8:33 PM

Notes:

Author:

Jernej Horvat

Boil Size: 17.4 Litres

Boil Time: 36

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 3.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/22/2016 10:03 AM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/17/2016 9:33 PM

Notes:

Author:

Sensing Brewing

Boil Size: 58 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 80

Mash Thickness: 3.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 26 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/21/2018 6:42 AM

Notes: aim of 1497 billion cells

Ferment @ 26-29c

Step 1
1L 1.036 DME wort.
Full spinn on the stirplate for 5 days, cool for 2days.
Decant in to an lab bottle.
Some cells are still in suspension.

Step 2
3L 1.036 DME wort.
Pitch the slurry (0.5L) in to 5L Erlenmeyer flask with 3L wort. Slow on stirplate for 7 days. cool for 3 days and decant.

Step 3
pitch the slurry in a clean 5L Erlenmeyer flask,
top of with 1.04 wort to 4.5L
Slow on stirplate for 3 days, off. and then put a bung with airlock for 7-14 days.

Ferment hot 26-29c

Wait and now we got 1400 billion cells <3