Homebrew Beer Recipes | Page 44 | Browse 305,000+ at Brewer's Friend

Author:

LarryBrewer

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: CO2

Priming Amount: 10 psi

Creation Date: 2/25/2013 3:08 AM

Notes: HUB = Hopworks Urban Brewery, in Portland, OR.

Had a pint of this with dinner tonight, always loved it, now will finally attempt to brew it!

Found the recipe by an alleged HUB brewer on HBT, who has only 1 post on HBT:
http://www.homebrewtalk.com/f12/possible-recipe-hopworks-ipa-clone-217769/

The website says it also has Ahtanum, not Amarillo:
http://hopworksbeer.com/organic-beer/hopworks-ipa

Added carapils, wheat, and melanoidin - these work out pretty well in IPAs for home brewers in terms of head retention and body.

Increased the dry hopping by 2x. Going with Amarillo and Ahtanum. The original is supposed to be 75 IBU and the magnum is adjusted to hit that.

Yeast is a guess, based on a rumor I heard from one of the employees at my LHBS. It actually correlates with Ninkasi's Total Domination - the flavor profile is similar and I've used 1968 in my Total Domination clone and it comes out good. Clean profile desired, so shooting for the lower end of the temp range.

This is just a starting point, could take a few batches to dial it in. I swear I could taste some Simcoe?

This also calls for 'organic' ingredients, which I probably won't be able to get in terms of hops, I will try for organic pilsner at my LHBS.

Author:

Bakke Brygg

Boil Size: 24 Litres

Boil Time: 90

Boil Gravity: 1.068

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/7/2014 3:12 PM

Notes:

Author:

Mario_cannon

Boil Size: 14.5 Litres

Boil Time: 90

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/26/2013 10:26 PM

Notes: This is my first basic recipe that i used for my first ever BIAB beer.

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: Forced

Priming Amount: N/A

Creation Date: 4/24/2015 1:12 PM

Notes:

Author:

Tomeu

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 82

Mash Thickness: 4.25

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: 4/12/2015 9:59 AM

Notes:

Author:

Sašo Škrlj

Boil Size: 24.4 Litres

Boil Time: 90

Boil Gravity: 1.029

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/27/2017 1:05 PM

Notes: Beamish-Style Dry Stout
(5 gallons/19 L, all-grain)
OG = 1.041 (10.2 °P)
FG = 1.009 (2.4 °P)
IBU = 40 SRM = 50 ABV = 4.1%

Ingredients
6.0 lb. (2.72 kg) Crisp British pale ale malt or similar malt made from Maris Otter
1.75 lb. (794 g) Great Western flaked barley
17.0 oz. (482 g) Great Western roasted barley (500 °L) (crushed)
7.6 AAU Challenger pellet hops (0.95 oz./27 g at 8% alpha acids)(60 min.)
2.5 AAU Kent Golding pellet hops (0.5 oz./14 g at 5% alpha acids) (15 min.)
White Labs WLP004 (Irish Ale), Wyeast 1084 (Irish Ale) or Fermentis Safale US-05 yeast

Step by Step
Crush the roasted barley very fine. Run it through a coffee mill or use a rolling pin to turn it almost to dust. That is critical to getting the right flavor and color with this recipe. Mill the remaining grains as normal and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 120 °F (49 °C). Hold the mash at 120 °F (49 °C) for 15 minutes then raise the temperature to 148 °F (64 °C) until enzymatic conversion is complete. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.4 L) and the gravity is 1.032 (8 °P).

The total wort boil time is 90 minutes. Add the bittering hops with 60 minutes remaining in the boil. Add Irish moss or other kettle finings and the last hop addition with 15 minutes left in the boil. Chill the wort rapidly to 69 °F (21 °C), let the break material settle, rack to the fermenter, pitch the yeast and aerate thoroughly.

Ferment at 69 °F (21 °C). Slowly raise the temperature during the final 1⁄3 of fermentation by 6 °F (3 °C) to reduce diacetyl levels in the beer. When finished, carbonate the beer to approximately 1 to 1.5 volumes and serve at 52 to 55 °F (11 to 13 °C).

Author:

Kendomondo

Boil Size: 9 Litres

Boil Time: 70

Boil Gravity: 1.024

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/18/2016 2:54 PM

Notes:

Author:

Brew Lab

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/12/2016 12:09 AM

Notes:

Author:

Joemac

Boil Size: 7.2 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 65

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: 11/6/2015 7:54 PM

Notes:

Author:

Genus Brewing

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 75

Mash Thickness: 1.5

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: 11/14/2015 1:44 AM

Notes:

Author:

Taradil

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.087

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: 4/19/2016 8:24 PM

Notes:

Author:

B1lldozer

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: N/A

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: 7/24/2013 9:53 PM

Notes:

Author:

AnteK

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.082

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/14/2015 3:41 PM

Notes: Important

I recommend for High-gravity a Double Mash method for Braumeister 20l, efficiency 65 % for that

Instructions

. First Mash:
Half of the grains whitout black malt in the pipe, make
the Sparge to reach 25 L for that 4l sparge warter.

. Second Mash:
Other half of the grains in the pipe with black malt in the last 40 minutes will prevent the extraction of hash tannins in your berr plus.4l sparge warter

My recipes are all elaborated for Speidel Braumeister 20L
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.

BIAB method for Braumeister 20l, efficiency 75 %
total Water: 28l.

25l to mash
3l to sparge
Black malts add in the last 40 minutes

Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 19/20 c˚ 10/15 days
Second fermentation 15 days at 20 c˚
Cold crash 15 days at 0C˚

Author:

Solli

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 11 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/30/2014 9:06 PM

Notes: Hentet fra boken "Mikkellers bog om øl" på s 167.

Bjørge har byttet ut gjærprodusenten.

Author:

mheile

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/28/2012 4:00 AM

Notes:

Author:

mbebop

Boil Size: 3.7 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 71

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 64 ° F

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 5/29/2016 2:35 PM

Notes: Asked for .6# of TF peat smoked malt instead of .06#... so now it's a smoked peat scotch ale! This is pushing the limit on this smoked malt so hopefully a lot of smoke is all I get. Doesn't smell or taste bad from the boil so hopefully that's the case after it ferments.

Brewed 28FEB2017
Gravity 08APR2017 was 1.022, attenuation adjusted

Update 19AUG2017
This beer actually came out pretty darn good. Sweet, smokey, but I personally don't find it overpowering. I think it will age well.

Author:

TampaTony

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: 1.029

Efficiency: 76

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 67 ° F

Priming Method: Force Carb

Priming Amount: 30psi

Creation Date: 9/23/2014 4:20 PM

Notes: Sour Starter: (3 days prior to Mash)
1. Boil a 1.035 gravity starter and let cool to 100 degrees.
2. Inoculate the starter with a handful or 2 of crushed 2-row or pilsner, cover and let it sit for 3 days.

Sour Mash: (Eve before brew day)
1. Complete your normal mash regiment, add 10% equivalent of acidulated malt (22oz) to bring the PH down to 4.3 or lower, sparge normal, and bring the pre-boil wort to 180°F for pasteurization. Chill with wort chiller to 115°F. Drain into cooler.
2. Pitch the lacto starter sometime before bed, Wrap the cooler in blankets and let it sit in the garage (This is in florida during the summer, northern climates will need a way to maintain heat in the 95-105 range) Check the pH in the a.m. and be prepared to boil (you want a PH of 3.8 to know it is finished, it takes roughly 12-14 hours depending on temp)
3. Clean & sanitize flask. Make a new starter for your German yeast and put it on a stir plate for pitching the next day.

Brew Day:
1. Bring to boil, follow hops/boil schedule as normal, chill, and drain to fermenter.

Fermentation:
1. Chill to 64°, pitch yeast and keep at 64° F until activity subsides. (4-5 days)
2. Raise temp to 68° F until activity is complete.
3. During primary, let the berries thaw, then re-freeze (this will break down cell walls). Add 6 pds frozen Raspberries and hold for 2-3 days.
4. Crash to 32° F for 24 hours.
5. Keg and force carbonate

Author:

DrSherlock

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 63

Mash Thickness: 1.5

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: 7/16/2015 12:21 AM

Notes: All ideas stolen from here:
http://www.homebrewtalk.com/showthread.php?t=373399

Author:

CM

Boil Size: 32 Litres

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 80

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: Invert sugar

Priming Amount: 150

Creation Date: 6/3/2014 8:01 AM

Notes: Add sugar 15 min. before boil finish.
Primary fermentation 14 days @ 20C.
Carbonation 2 weeks @ 20C.
Bottle conditioning 2 weeks @ 10C.

Author:

liquid bread brewery

Boil Size: 17 Gallons

Boil Time: 90

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: 3/20/2012 4:02 PM

Notes: For this batch use 23.5 gallons of water due to all the hops and collect 18 for the boil due to losses from hops.

Strike with 9 gallons at 160 to hit 147. Raise through Herms to 155 after 45 minutes. Verify Mash PH is 5.2. Adjust if necessary with lactic acid. Sparge with 11 gallons at 165-170

Pacman Yeast. Made a 2 liter starter

Pitch yeast at 65. Add 1vl for 2min of pure 02 prior to pitching. Ferment at 65. Raise to 70 degrees after a few days to clear diactyle.

Hops added at 5 minutes in hopback/whirlpool. Dry hops after most of primary done and left for 5 days then racked off while crash cooling.