Homebrew Beer Recipes | Page 415 | Browse 325,000+ at Brewer's Friend

Author:

Klickitat Jim

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 22.3

Efficiency: 58.8

Mash Thickness: 2.6

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/20/2018 7:13 PM

Notes: "Neck Tattoo"

1st Mash 160° 45min 12 brix
15lbs Golden Promise
All salts
3ml Lactic

2nd Mash 145° 90 min 24 brix
15lbs Golden Promise
5.7ml Lactic

45min covered 15min open

1200ml O2HK Starter
O2 at pitching, at 3hrs, and at 12hrs

60F 4 days, 64F 4 days, 68F till done
First FG reading at 21 days

Keg condition after crash n gell.
Bottle in 500ml to store.

Author:

RustyBarrelHomebrewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 64

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: 3/14/2021 4:34 AM

Notes: ===================================
4/2/2021
updating recipe from actual measurements. low on gravity but i think i pulled too much wort and ended up with nearly 6 gallons. mash was strangely in the 5.3 range. ended up adding another 4 oz hops dry hop to the keg.
===================================
3/25/2021
night before brew night
....and im realizing i did not pick up distilled water...doh. looking for an alternate water profile that i can build off of my tap water - and that is assuming the water profile i have for henrico county (from ward labs test sept 2020) is correct! eek.

made a new water profile based on a green flash clone recipe from theelectricbrewery site which they say is basically taken from a randy mosher pale ale water profile. lets see if it works.

===================================
3/17/2021
starting to worry a little about my last IPA, coming from the can its tasting really one dimensional, not bitter enough, too thin, and maybe im paranoid but i detect a slight sour note - wondering if it could be from the acid malt, not being covered up because of the really fermentable grain bill.

for this one i will use phosphoric acid and some crystal malt. adjusting the water chemistry accordingly. considered bumping the warrior too but this brew should have more IBU anyway because sequoia is higher AA than amarillo. its already 90s
===================================
3/13/2021
snapshotting amarillo smash weaddababyitzaboy into this new one to try the sequoia hops. will run it exactly the same. one downside to the amarillo brew was that it couldve had more bitterness. and, i think im starting to understand where people say the west coast can be too one dimensional with only one hop.

could consider adding some light crystal for more malt flavor, or even some reddish crystal along with a more piney hop, more additions for more layered hop bitterness and flavors. maybe in the future but for this time probably just want to let the feature hop shine. its already a blend anyway.

anyway for this brew, the BSG sequoia hops will have slightly higher AA (11 instead of 8ish) and im boosing warrior addition from .73 to .80.

should double check on that salt amount...???

might run it with lutra since i have a bit of it on hand already.

i am also boosting the base malt to get it to 7% so that is taking away from my bitterness effort but it should still be in the 90s IBU. if it still comes out flat we can amp up the hops and bitterness next time.

===================================
1/28/21
brew day. measured 1.062 OG for efficiency of 70%. did double crush on the grain. everything else went smoothly. the water volume calculator was pretty spot on. not sure if i ended with 5.5 gallons or 5 tho.
===================================
1/14/2021
reformulating 10gal cane west recipe into 5 gallon weaddababyitzaboy west coast ipa featuring amarillo hops.
* scratching water profile - was going to switch to ward labs one but its difficult to arrive at the target water profile with that.
* starting with distilled water and building from there.
* swapped out centennial for amarrillo pretty much oz for oz
* adding acid malt for pH
===================================
11092020
just took FG 1005 at 90 deg which equates to 1007 at 70 so turned up attenuation to 86% to match that. ===================================
11/06/2020: brewed last night. everything went well. forgot to take pH and pre boil gravity. it looked like it was boiling slow so i turned it up last 15 minutes of boil, then after chilling i was under volume and OG at like 1.080! topped up to about 10 gallons it appeared still at or above 1065, added more water anyway since i will be having dry hop and trub losses so im estimating 10.5 gallons although it could be more. after all the finagling hit target OG of 1063 on about 10.5 gallons, split one pouch of hothead between two fermentors. lifted brew pot up to table and dispersed wort from there, no pump needed.

the water chemistry tab here is a little wonky i just fixed it to start from my estimated henrico county water to adjust to light colored and hoppy. originally it didnt carry over the profiles from the previous version of this recipe but the water agent amounts are correct. i have an updated sept 2020 water profile from facebook kicking around that i need to add here.
===================================
11/01/2020:
scaling up to 10 gal. i think it will work if i can hit this 68% efficiency. water will take some work. prob will have to treat the mash and sparge water separately - 8 gals for mash and another 6 for sparge. only using 1 lb centennial for 10 gal batch seems light but we will see. i guess west coast uses less? still at 100ibus so it will be decent. could think about using some other hops in flameout and dry hop....cascade...?
===================================
7/14/2020:
just adjusted the water profile in the calculator for 8.5 total gallons treated water and the numbers came out a little better. however a little concerned because the calculator says mash pH will be 5.6 but this recipe says 5.45. i suppose either is fine but the inconsistency is making me nervous that im screwing something up.

going forward i think it will be simpler to use RO and build from there, or try to see if there are basic / minor adjustments i can make to my water to get where i want to go (e.g. just a simple gypsum addition andor campden tab)
===================================
7/13/2020:
adjusting the hop bill based on what i have. increasing ibu from last time (this time using cryo warrior!) decided to try to use all 8oz of centennial i have from a particular Washington state farm via hop of the month. will have increased dry hop.

even though im planning to use hothead (quick turnaround) i noticed in the last brew the beer tasted great initially, then diminished, then peaked later. as such maybe try to ferment for 7 days, dry hop 3 or 4 days in, remove dry hop and cold crash for 7 days before kegging...?
===================================
6/21/2020:

for this 4th attempt at west coast this year, i will be experimenting getting to some target water profile good for west coast ipas.

for now i am going to use the light & hoppy profile built into brewers friend. the chloride cl- is high for the profile (but normal overall) but i think the only way to reduce that is to use RO water so i will just leave it. going to use gypsum (to add calcium) and phosphoric acid to reduce mash pH. we'll see

here is another reference :
https://shop.theelectricbrewery.com/pages/green-flash-west-coast-ipa

===================================
6/21/2020:
this still came out 1.010 but not dry or crisp but rather sweetish. going to take a look at water chemistry next time. (this beer was just brewed using untreated henrico va tap water)

the beer also came out hazy, orangeish. and possibly oxygenated probably because it got roughed up during dry hop / packaging stages as it was my first time dealing with the conical fermentor and spunding valve.

===================================
5/31/2020:
changing grain bill to bump sugar up from 0.5 to 1lb to try to get more dryness. ive read you can do up to 10% sugar. (they say dexrose but im just using table sugar)

also changing hop sched based on the hops i have. i was planning to use some crystal wet hops for this batch but id prefer to use them all at once 2.2 lbs which i think is going to take up a lot of loss, also i am brewing this for the first time on digiboil which may have boiling limitations so im going to fall back and just use some centennial from my hop of the month club. id prefer to use all of one so i can see if i can get the different flavor profiles....
(should i do smaller batches so i can do side by side-ish? if that, ferment in a keg with spunding valve?).
will plan to use the nugget for bittering instead of warrior.....well see.
============================================
5/7/2020:
recipe cloned from "i aint mad atcha". changing recipe in prep to rebrew. simplifying hop varieties. lowering abv a little, removing 15L. aiming for 80 some ibu again. going to mash a little lower? 150. using hothead yeast.

4/7/2020 :
brew day. swapping out the 0.9 magnum 14aa 60 min for 0.5 warrior unknown AA and 0.5 nugget 13.4AA both for 60 mins. this adds up to more IBU than it was with the magnum, but the byo article has it at 77IBU. also i am using some 2 oz 11.4AA 2018 whole hop centennial for the 15 min addition. these hops were leftover from something else, hopefully not oxidized or anything. this way i can add 2 more oz to the dry hop for more flaves. inputting the whole hop AA brought the recipe up to 77IBU. ALSO on a whim i decided to drop a pound of 2row and add .5lb cane sugar to dry it out a little bit. still doing the .5lb 15L (original byo recipe had a pound but last rendition was too sweet). if this all works according to plan i think it will be a nice beer. not sure if i am going to get close to stone. i had a stone ipa the other night. it was too dry and bitter compared to mine. looking for something in between theirs and mine.

3/31/2020:
today i am bumping the magnum and base malt amounts to increase the target IBU and OG to match the BYO article. i am blindly changing the attenuation to match the BYO FG.

this beer was weird. right now it is clear, faint bitterness, decent hop flavor, overall seems close. it is a little too sweet.

this was fermenting at a bit low temperature last month. it was in the fermentation chamber while we were away on vacay but it wasnt plugged in. when i returned it was around 50 or 55. i did cold crash it and kegged it, first week or two it was super hazy and sweet it threw me way off, i thought id confused it with mango maya base beer. it cleared up, hops began to shine more. over time

i had a recipe snafu. unsure the OG. FG is about 1.014. based on 12.5lb 2 row and adjusting attenuation for the FG i got about 6.48 abv on batch 1 (march2020)

8/26/2019 :
adapted from brew your own clone recipe. unclear when this appeared in print. https://byo.com/recipe/stone-ipa-clone/

they boil for 90 minutes (probably to get more bitterness out of less hops, those smarties) they also use perle + magnum but i will just use enough magnum for 60 mins to get up to IBU. the recipe calls for whole hops for dry hop but that will depend on availability / convenience...

Author:

Jono

Boil Size: 27 Litres

Boil Time: N/A

Boil Gravity: 1.045

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/18/2013 8:38 AM

Notes: 1.72kg of cider kit used = 12.5kg of non-concentrate apple juice (based on internet and OG reading)
Long!!! ferment - left it for 3 weeks before cold crash

FG does get impacted heavily by lactose ~+ 0.003.
Cider concentrate often contains some non-fermentables so 1.004 is common for a kit.

Author:

da.cheeves

Boil Size: 7.75 Gallons

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/9/2017 4:20 PM

Notes: - Add 3lbs of blended Cucumber @ 10min
- Add 3lbs of diced Cucumber into secondary with dry hop addition @ 60-65F.

Author:

longhornbarrett

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/16/2015 4:57 AM

Notes:

Author:

Rael Thomas

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 75

Mash Thickness: 2.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/25/2016 11:15 AM

Notes:

Author:

Boil Size: 19 Litres

Boil Time: 68

Boil Gravity: 1.069

Efficiency: 76

Mash Thickness: 3

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: 2/8/2016 7:40 AM

Notes: The Aroma Hops even as dry hop from the beginning of fermentation
Brewed 31.03.2016
After two weeks pick up dry hop and add another 30gr Amarillo coldcrash and stand for a week before bottling

Author:

fourstecker

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 6/13/2012 10:53 PM

Notes: London Ale Yeast - Optimum Fermentation Temperature: 66-71°F

Additional yeast ideas, if available:

WLP022 Essex Ale Yeast - Optimum Fermentation Temperature: 66-70°F

WLP023 Burton Ale Yeast - Optimum Fermentation Temperature: 68-73°F

Author:

B G

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.032

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: Corn sugar

Priming Amount: N/A

Creation Date: 10/8/2016 11:34 PM

Notes: Got this recipe from a clone book at the brew shop. Plugged in the numbers and they did not add up so I reduce the fermenter vol to 4 gal to hit my target gravities.

Author:

Boil Size: 7.5 Gallons

Boil Time: 120

Boil Gravity: 1.079

Efficiency: 62

Mash Thickness: 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: 5/16/2016 12:44 AM

Notes: Fills a ten gallon tun at one quart to pound. Plan on a partiguile.

Author:

Craigerrr

Boil Size: 13.2 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: 1.45

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/25/2018 8:51 PM

Notes: black malt add in the last 5 minutes of the mash

Belgian candi sugar, add with 5 minutes left in boil

Direct pitch US-05 yeast, no need to aerate if OG is 1060 or less. I got this directly from the Safale Sales Rep recently.

Ferment at 66F 10 /15 days

Cold crash 5 days at 32F

Author:

omkodiak

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 72.5

Mash Thickness: 2.45

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/5/2016 10:56 AM

Notes: https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=1X4XMN7

Added 1/3 teaspoon campden powder.

24L of Liquor
15L of Mash Water at 73.8C to mash at 66.5C
Yielded 16L of 1.084

Author:

nesmis

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.049

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: 3/29/2016 1:03 AM

Notes:

Author:

Janjal Brewing Co.

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 12 ° C

Priming Method: Speise

Priming Amount: 1

Creation Date: 1/28/2017 11:08 AM

Notes:

Author:

von Osk

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 12 ° C

Priming Method: Forced carbonation

Priming Amount: N/A

Creation Date: 7/16/2017 10:27 AM

Notes:

Author:

Nik Volkert

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.028

Efficiency: 82

Mash Thickness: 1.5

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: 2/8/2018 12:00 PM

Notes:

Author:

steinmb

Boil Size: 14.7 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 64

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/23/2015 8:40 AM

Notes: - Pitch 12.5 °C and increase to up to 17 °C allowing the beer to dry out.

- Pitch berries into fermentor after a few days and leave there for a couple of weeks.

- It might be a good idea, a few days before bottling, to rack into a new fermentor. Then leave the beer to settle for a few days before bottling.

Author:

NewfDrool

Boil Size: 14.9 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/16/2015 7:46 PM

Notes: Malts are all Weyermann except for the wheat which is Breiss.

Got a good reception at the 2015 Genentech Homebrew HoHo.

Pitch and ferment at 50F.

Author:

dbrowning

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/9/2015 1:51 AM

Notes:

Author:

badcactus@gmail.com

Boil Size: 1.3 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/5/2013 6:08 PM

Notes: Attempt No. 1 to clone Red Trolley