Homebrew Beer Recipes | Page 400 | Browse 325,000+ at Brewer's Friend

Author:

mystikhybrid

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/26/2015 10:24 PM

Notes:

Author:

JohnnyAH

Boil Size: 54 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 79

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 30 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/22/2017 8:21 PM

Notes: Mash start 14.45

Underattenuated - cold crash on 20/08/2017 - cask with 1.0 vol c02 on 22/08/2017
Keg remainder into a corni and allow to ferment out or until confident all sugars have been fermented.

Author:

Izzie1701

Boil Size: 23 Litres

Boil Time: 1

Boil Gravity: 1.087

Efficiency: 100

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: 12/19/2015 12:05 AM

Notes: Used Lavlin 1118 yeast. Poached peaches with 1 vanilla bean and 2Tbs vanilla rum extract for 30 mins in 2 litres of water.

Author:

The Thamma Brewery

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 80

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 10 ° C

Priming Method: co2

Priming Amount: 2.01 bar

Creation Date: 12/28/2025 12:14 PM

Notes: triple decoction mash schedule
Mash in 50C
1.Protein rest 50C 10min
2.Pull thick mash 1/3 and rise temp(10min) decoction(20min) and pull back
3.Saccharification rest 63C 10min
4.Pull thick mash 1/3 and rise temp(10min) decoction(20min) and pull back
5.Mash out 76C 10min

Author:

hackanome

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 85

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 22 ° C

Priming Method: dextrose

Priming Amount: 100 g

Creation Date: 11/11/2013 6:08 PM

Notes: Add leaves after flameout and after cooling to about 80C and let it rest for 30-45min before continuing the cooling.

Author:

Arminius757

Boil Size: 5.8 Gallons

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 6/6/2017 4:41 PM

Notes: First iteration. Will be brewed the week of 6.5.17.
Looking to emulate Schneider Weisse Tap 5 using information found online.

Recommended pitch ratio is about 1.2. Open top fermentation. Will provide updates as it comes along.

Author:

cowace2

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 65

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: 10/23/2012 4:41 PM

Notes: Chill to ~75, transfer to fermentor. Chill in fermentor to 45 degrees. Pitch yeast, store @ 50 degrees for 3 days. Raise to 60 degrees, store for 3 days. Lower temp by 1 degree per day until 34 degrees.

Author:

BrewerPete

Boil Size: 7 Gallons

Boil Time: 75

Boil Gravity: 1.068

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 69 ° F

Priming Method: Bottle conditioning

Priming Amount: 250 gr

Creation Date: 10/16/2018 9:20 PM

Notes:

OG: 1.092
FG: 1.019
SRM: 48.83
IBU: 48.15
ABV: 9.58%
PRE-BOIL GRAVITY: 1.066

** YEAST STARTER **

1. Approximately 24 hours prior to Brewing, make a DME solution (1.58lbs DME with 2.4 litres water).
2. Allow solution to Boil for ~15 minutes.
3. Put into a mason jar or temperature proof glass vessel.
4. Apply Ice Bath until Temperature reaches ~65F.
5. Squeeze 1 packet of WLP500 into DME Solution.
6. Cover with Aluminum Foil + Swirl ~ every 1-2 hour until ready to pitch. Try to maintain yeast between 64-70F.

**Pre-BIAB Instructions**

1. Put Maris malt and flaked Oats into muslin sac or two sacs.
2. Put remaining milled ingredients into one seperate muslin sac.
3. Put hops into muslin sac.
4. Put Cherries into muslin sac.

** MASH or BIAB**

PRE-HEAT STRIKE WATER - 4 gal of 163F water
PRE-HEAT SPARGE - 3 gal of 170F Water then put on a lid.
(conduct Simultaneously)

Water Volume: 7 gallons for 1.5 lb/qt ratio.

1. STRIKE WATER: 163F.
2. Add UK Maris malt and Flaked Oats @ 163F.
3. Allow Temperature to fall to 152F prior to closing lid.
4. Maintain mash temp for 45 minutes.
5. Raise temp to 158F.
6. At 50 minutes into mash, add the rest of the grains.
7. Maintain temp @ 152F for the remaining 25 minutes.
8. Check Mash pH ~60 minutes into Mash.

pH: __________ (Aim for 5.2)

9. Add Salts if needed.
10. Total Mash Time: 75 minutes
11. Begin Sparge!

FINAL MASH TEMP: __________F
FINAL MASH pH: __________ (Aim for 5.2)

** SPARGE **

1. Heat 4 gal of Water to 170F. Add to Sparge Vessel.
2. Allow water to cool to 168F prior to beginning Sparge.
3. Recirculate 4 times prior to collecting wort.
4. Attempt to Sparge for over 25-30 minutes.
5. Measure pH of the solution coming from Mash Tun @ end of Sparge.

Sparge pH: __________
(Aim for 5.2)

**Liquid Malt & Sugar Additions**

1. Stir in Liquid Amber malt.
2. Stir in DME crystal dark malt.
3. Stir in Belgium Dark Candied Sugar.

** BOIL **

1. Check Pre-Boil Gravity (goal: 1.060) + pH
** NOTE: Make sure to adjust for TEMPERATURE **

PRE-BOIL GRAVITY: __________ @ __________F
Adjusted Gravity: __________
PRE-BOIL pH: __________

2. Boil for 75 minutes or until final volume reaches 5 gallons.
3. Scoop the Poo for ~10 minutes.
4. Add Mosaic @ 45 minutes.
5. Add Mosaic @ 15 minutes.
6 a. Add dried cherries @ 15 minutes in muslin bag.
6 b.Add cinnamon stick(s) @ 5 minutes in muslin bag.
6 c. Add vanilla stick @ 5 minutes in muslin bag..
7. Remove vanilla, cherries and cinnamon at the end of boil.
8. Chill wort to 65F prior to Fermentation.
9. Oxygenate Wort before and after pitching yeast.

ORIGINAL GRAVITY: ______________

** FERMENTATION **

1. Goal Starting Temp: 65F
2. Hold Fermentation Temperature @ 65F for ~2/3 of Fermentation.
3. (Optional :Add medium toast French Oak cubes at 7 days into fermentation. Secondary or Primary if not using a secondary.

8 week / 60 days in Primary

** PRIMING **

"carbonate to approximately 2.5 volumes CO2"

1. Auto-Siphon 5 gal. of Fermented Beer into a bottling 6+ gal. Bucket
2. Add 2.5oz of Corn Sugar (goal CO2: 2.5 vols) to bottling Bucket, and gently stir to avoid introducing oxygen (introduce as a WARM solution)
4. Bottle condition @ 65F until ready to drink. (Minimum 2 weeks)
5. Store some bottles for months to enjoy!

Author:

dwpdx

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 77

Mash Thickness: 1.5

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: 9/14/2018 9:46 PM

Notes: As you may have noticed, these days haze is all the craze in the IPA world. After many, many test batches we are
proud to present our version of this juicy style - Fruit Bazooka NE IPA. Only mildly bitter, the hop charges in this recipe
create a blast of in-your-face flavors ranging from ripe mango, orchard fruits, melon, lime and passion fruit to subtle
pine and floral notes. Fruit Bazooka is perfectly hazy thanks to the use of flaked oats, wheat malt, massive dry hopping
and a relatively non-flocculant yeast strain. The name itself was suggested by a homebrewer who witnessed
our first tasting notes, and as it implies, this beer is bursting with an intense payload of citrus and tropical fruitiness.

Author:

Navin

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 4

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: 3/24/2018 9:38 PM

Notes:

Author:

Klassic

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 65

Mash Thickness: 1.2

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: 10/26/2015 3:48 PM

Notes: Lower efficiency than desired. New homebrew shop so milling might have affected it. Also, pH may have been too high (5.5+) since I did not have proper acidification, although I got same 65% efficiency on my porter brewed the same day, which did not need any acid to achieve 5.3-5.4 pH because of the darker grains.

2L Starter with 8 oz DME. Decanted about 1 L before adding to ~68F wort. Took off right away and within 2 days krausen has filled up headspace of 8 gallon fermentor. Maintaining around 71F wort temperature (ambient in chest freezer is set at 66F).

On day 3 of ferment, gravity sample read ~1.020. Tasted great but still very sweet. Thick 3-4" krausen. Internal temperature dropped from 71F to 69-70F (ambient set at 69F), suggesting fermentation activity slowing down. Removed fermentor from chest freezer to ambient room temps of approximately 77F for natural rise to hopefully achieve full attenuation (I heard 3522 will drop out if temperature drops ). Will check internal temperature after 12 hours.

On day 4 of ferment, gravity sample read 1.014 at 76F internal wort temp (~1.016 adjusted, which would be the average attenuation for the strain; however, I hope to get lower). Ambient temperature is around ~80F in the laundry room. Will likely transfer to 68F temp chamber again on day 6.

On day 5 of ferment, gravity sample read 1.011 at 77F internal wort temp (~1.013 adjusted. I am hoping to get 1.009-1.011 by the end of fermentation). Has a very sweet flavor (honey? sweet orange peel?). Almost tastes underhopped. Do not detect the spices. Still intend on transferring back to temp chamber tomorrow (day 6)

Day 7 - transferred to 66F fermentor.

Day 8 - gravity sample read 1.009. Sitting at 68F. Need to transfer to keg before leaving for Thanksgiving break for 10 days.

Author:

miscon2

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.094

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/19/2014 3:56 AM

Notes: NOTE: YEAST UNKNOWN

From the Brewer's Best Recipe Sheet:
IBU: 70 - 74
ABV: 7.0% - 7.5%
OG: 1.070 - 1.074
FG: 1.016 - 1.019
Color: Medium Amber

This year’s Extra IPA recipe showcases the superior flavor and aromatic qualities of Falconer’s Flight. This proprietary hop blend was created to honor and support the legacy of Northwest Brewing legend Glen Hay Falconer. Caramel and Munich malts lend their sweetness while the special hop blend dominates the palate... a truly unique beer to celebrate a truly unique brewer. Cheers Glen!

Author:

Ralph

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 82

Mash Thickness: 1.25

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: 1/17/2012 8:36 PM

Notes: Based off ingredient list from Schells Website

Author:

dbrowning

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/3/2016 12:28 PM

Notes:

Author:

Bakke Brygg

Boil Size: 24 Litres

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 17 ° C

Priming Method: Sukkerlake

Priming Amount: 6 g/l

Creation Date: 4/29/2016 11:37 AM

Notes: Gjæring på 17 grader i 4 dager, 20 grader i 10 dager.

Author:

Brinck17

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/13/2016 2:18 PM

Notes:

Author:

malcolmg

Boil Size: 17 Litres

Boil Time: 90

Boil Gravity: 1.068

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 17.2 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/17/2016 5:56 PM

Notes: Tettnager hops are 2014 crop, rated at 7.8% alpha. As they're 2 years old, I've guessed at least 30% reduction in alpha effectiveness??? So used 5.2 in the calc.

Author:

Luke Smith

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 60

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/15/2015 5:17 PM

Notes:

Author:

epltk

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/22/2015 11:55 PM

Notes:

Author:

StrangeQuark

Boil Size: 16 Litres

Boil Time: 75

Boil Gravity: 1.037

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/14/2015 2:20 PM

Notes: Slightly disaster filled first ever partial-mash brew-day. Intended to brew Sara Carter's Bombay IPA. Accidentally brewed this instead. Got lower than expected efficiency. Correctly calculated how much DME to add - but then inadvertently added 1Kg too much giving a much higher than expected OG.

This recipe was very bitter at the lower OG, so hopefully it will turn out reasonably well anyway. Even in the worst case scenario, I'm pretty sure I made beer.

90% attenuation based on what I actually got. Notty is amazin'.