Homebrew Beer Recipes | Page 457 | Browse 305,000+ at Brewer's Friend

Author:

ckresge

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 70

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: 1/29/2013 2:45 PM

Notes: The LME I used is actually Maris Otter, available from Northern Brewer.

Steep grains in 5 gallons of 155 degree water for 45 minutes.

Rinse with 2 gallons of 170 degree water.

Add water into fermenter to make 11 gallons.

Keep CO2 at 2 volumes or less.

Author:

Eggertsville Brewhouse

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 78

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: 7/21/2012 5:37 PM

Notes:

Author:

Peter Winstanley

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.085

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: 9/18/2012 7:59 AM

Notes: Make Tea concentrate with 1.5l of water and add to end boil

Author:

Lysakowski, Charles E.

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/4/2016 1:46 AM

Notes:

Author:

gorefisted@gmail.com

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 65

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: 5/27/2016 11:32 PM

Notes: Our first attempt at a low-ABV hoppy American ale, otherwise known as a "session IPA" if you're so inclined. We don't really know if we are. I dunno, something about calling everything an IPA is against some kind of personal moral code. Seriously, this thing is under 50 IBUs and mostly going for an intense aroma without the ABV or bitterness of a typical American IPA. We've all seen recipes for this kind of thing before, and pretty much everyone (and probably their mothers at this point) makes one. Bandwagon riders that we are, we've decided to hop on... about three years too late. So, to make up for that, we're going to use Azacca. Heavily.

Azacca is a new-ish dwarf hop, bred from a Japanese mother (Toyomidori) and American dwarf hop father (ADHA 94/95). It's known for its "new wave" profile that includes intense tropical notes (mango/papaya/pineapple) alongside firm citrus and pine. So, basically, it should be the best of all worlds. In one beer. That clocks in at under 5%. So you can have more of them. Whoever originally came up with this idea is a genius. Also, damn them.

Featuring over a quarter-pound of Azacca from start-to-finish, this beer is bound to explode with tropical fruit, pulpy citrus and light notes of spice and pine.

The recipe is pretty simple. I based a lot of what was chosen for the grain bill and hop additions on the brilliant Mike Tonsmiere's (aka The Mad Fermentationist) recipe for his session IPA, with some tweaks. In his follow-up tasting, Mike said that he wished he'd added some oats for body. Since Pat and I love oats and feel that they are one of the most crucial additions to a modern day hoppy American ale, it's a no-brainer that we added a pound to the grist. The rest is split between regular 2-Row and Vienna (split base malts, for the win?). No caramel malts are needed here; we're focused on hops, not sweetness... and besides, the color is slightly improved by the strong presence of Vienna anyway. For hops, it seems we'll try hop-bursting this time around. Instead of doing traditional hop additions, the entire payload of hops (minus the dry-hop, of course) is added close to the end of the boil. From 20 minutes to the flameout, we'll be adding varying amounts of Azacca every 5 minutes to reach target IBUs and, hopefully, an incredible aroma profile, only boosted by a secondary addition of ~2 ounces after racking.

5/28/16: Just finished boil. 1.048 OG, so slightly higher than target. We're watering it down a tiny bit because we want this to be as close to 4.5% as possible.

6/4/16: Actually updating on 6/7 but we moved this to secondary and got it off the cake on 6/4, adding 2 oz of Azacca as dry-hop. Sample we took to check fermentation was almost exactly 1 point off target FG, so we took it.

6/18/16: Just opened a few bottles to sample. Pretty consistent flavor. Posted a description to FB:

"Azacca Single Hop Session IPA is a go! 4.4%, 44 IBU. Pungent citrus, pine and guava in the nose with a light-bodied malt backbone and firm, balanced bitterness. Palate has orange, white grapefruit, lemon zest and mango with a subtle pine note. Happy with how this one came out and will likely build off of the recipe in the future."

I think the base recipe for this is pretty good and supports a single hop schedule very well. Hop-bursting idea delivered very well. I still think there's something a LITTLE bit off with our dry-hop technique, and it's annoying me... but other than that this is very good stuff.

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 1:12 PM

Notes: Murphy's-Style Dry Stout
(5 gallons/19 L, all-grain)
OG = 1.040 (10 °P)
FG = 1.010 (2.5 °P)
IBU = 38 SRM = 33 ABV = 4%

Ingredients
6.0 lb. (2.72 kg) British pale ale malt
1.75 lb. (794 g) flaked barley
14.0 oz. (397 g) roasted barley (500 °L)
7.75AAU Kent Golding pellet hops (1.55 oz./44 g at 5% alpha acids) (60 min.)
White Labs WLP007 (Dry English), Wyeast 1098 (British Ale) or Danstar Nottingham yeast

Step by Step
I use Crisp Malting's British Pale Ale malt (made from Maris Otter) as my base grain, but other malts of a similar nature should work well. The roasted barley and flaked barley I use is from Great Western Malting Co. Feel free to substitute any high quality product of a similar flavor and color from a different supplier. My hops are in pellet form and come from Hopunion.

In this recipe the roasted barley is milled normally along with the other grains. 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 152 °F (67 °C). Hold the mash at 152 °F (67 °C) until enzymatic conversion is complete. Infuse the mash with near boiling water while stirring or with a recirculating mash system 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 1.031 (7.8 °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 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:

MFer Brewery

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

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: 4/12/2015 7:35 PM

Notes: Add oakchips soaked in Burgundy or Meritage

Use US05 then transfer to secondary and pitch Belgian Blend

Author:

Woo

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/2/2015 1:31 AM

Notes: OG: 1.042 due to over dilution of wort when filling primary fermenter. This ended up giving the beer a thin, watered down taste and mouth feel.

Author:

ajohns85

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 1/18/2012 9:38 PM

Notes:

Author:

Pumpkin Hill

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.087

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/19/2016 6:39 PM

Notes:

Author:

Back Porch Brewing Company

Boil Size: 8.25 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 65

Mash Thickness: 1.5

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: 9/6/2016 12:31 AM

Notes: Yeast:
10g Lalvin D47

Author:

spdalton

Boil Size: 1.75 Gallons

Boil Time: 60

Boil Gravity: 1.023

Efficiency: 70

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/27/2016 8:12 PM

Notes:

Author:

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 62

Mash Thickness: 1.3

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: 1/17/2016 3:01 AM

Notes: trying kettle souring. Mash 1 hour 158. Then run off to pot. Raise temp to 180 to pasteurize. Rack back into cleaned mash tun. Drop to 120 using dry ice to purge o2 and cool. Itch 1 gal sour starter pH 3.0. Use cellophane to seal. Then lid. Fridge with heater two days. Boil with hops and ferment with us05.

Author:

Batty42

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/24/2019 8:27 PM

Notes: First try.

Author:

LarryBrewer

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: Dextrose

Priming Amount: 3 oz

Creation Date: 1/7/2013 7:10 AM

Notes: Good recipe for beginners.

Substitute hops: Cascade, Simcoe, Hallertau, Saaz.

If your water is low in mineral content, add 2 tsp of Calcium Chloride.

Steep the crushed grains in a grain bag for 45 minutes at 150F. Then boil for 60 minutes. Top off with cooled water.

Loosely based on The Brew Mentor's Easy Blonde, and a rusty memory of my first few extract batches that went well.

Author:

Major Borges

Boil Size: 20 Litres

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: BrownSugar

Priming Amount: 110

Creation Date: 8/6/2020 2:04 PM

Notes: This English Extra Special Bitter is characterized by the mashing of a single malt (Best Pale Ale - Heidelberg), followed by the generous hopping of Summit, Cascade, Citra and Sincoe hops. This beer underwent additional late hopping (dry hopping) on the 5th day of fermentation with the Cascade hops. It presents dense and persistent white foam, high carbonation, moderate body, earthy aroma, but not citrus like IPAs, refreshing tropical flavor balanced between malt and hops. Harmonize with strong cheeses like, brie and gorgonzola and with roasts, like Iberian black pig. The high alcohol content, the bitterness of the hops and the high carbonation, help to cut the fat and clean the taste of the side dishes, so that the next bite is as tasty as the first.

Author:

Basin SandS

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/10/2015 9:46 PM

Notes: late addition hops only. willamette for flavor and Fuggle for aroma.

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.092

Efficiency: 70

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: 1/19/2015 11:37 PM

Notes:

Author:

Kost-ØL

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 60

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: 2/15/2013 11:12 AM

Notes:

Author:

trashguy

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 3/7/2012 11:27 PM

Notes: