Homebrew Beer Recipes | Page 490 | Browse 310,000+ at Brewer's Friend

Author:

Hepner

Boil Size: 11 Litres

Boil Time: 90

Boil Gravity: 1.09

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/29/2014 11:32 AM

Notes:

Author:

Boil Size: 47 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 76

Mash Thickness: 3.1

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: 3/26/2019 10:03 PM

Notes:

Author:

Woozy

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/10/2016 7:10 AM

Notes:

Author:

Bklyn

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: Table Sugar

Priming Amount: N/A

Creation Date: 1/13/2016 6:06 PM

Notes: Recipe Type: All Grain
Yeast: Wyeast #1099
Yeast Starter: yes
Batch Size (Gallons): 6
Original Gravity: 1078
Final Gravity: 1022
IBU: 104.3
Boiling Time (Minutes): 90
Color: 6.0
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 14
Tasting Notes: Great Floral nose with hints of grapefruit & citrus and a clean crispness.

Double Simcoe IPA
Imperial IPA

Type: All Grain
Batch Size: 6.00 gal
Brewer: Julian Davis
Boil Size: 7.51 gal Asst Brewer:
Boil Time: 90 min
Equipment: Brew Pot (15.5gal) and Igloo/Gott Cooler (10Gal)
Taste Rating(out of 50): 40.0
Brewhouse Efficiency: 70.0
Taste Notes:

Ingredients

Amount Item Type % or IBU

12.00 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 70.6 %
2.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 11.8 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 5.9 %
1.00 lb Vienna Malt (3.5 SRM) Grain 5.9 %
1.00 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 5.9 %

1.00 oz Simcoe [13.00%] (90 min) Hops 36.6 IBU
1.00 oz Simcoe [13.00%] (60 min) Hops 34.2 IBU
0.50 oz Simcoe [13.00%] (30 min) Hops 13.1 IBU
1.00 oz Simcoe [13.00%] (15 min) Hops 17.0 IBU
0.50 oz Simcoe [13.00%] (5 min) Hops 3.4 IBU
1.00 oz Simcoe [13.00%] (0 min) Hops -
2.00 oz Simcoe [13.00%] (Dry Hop 5 days) Hops -

1 Pkgs Whitbread Ale (Wyeast Labs #1099) Yeast-Ale

Beer Profile

Measured Original Gravity: 1.078 SG
SG Measured Final Gravity: 1.022 SG
Estimated Alcohol by Vol: 7.0 %
Actual Alcohol by Vol: 7.3 %
Bitterness: 104.3 IBU
Calories: 359 cal/pint
Est Color: 6.0 SRM

Mash Profile

Mash Name: Temperature Mash, 1 Step, Full Body Total Grain Weight: 16.00 lb
Sparge Water: 4.68 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Name Description Step Temp Step Time
Saccharification Add 20.00 qt of water at 170.5 F 158.0 F 40 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min

Carbonation and Storage

Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 4.5 oz Carbonation Used: -

Keg/Bottling Temperature: 60.0 F Age for: 14.0 days
Storage Temperature: 52.0 F

This beer went down really well at the local home brew club scoring an average of 39 point for taste

Author:

duncans

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/26/2015 10:10 AM

Notes: From jamil show.
Water 25% lomdon mains plus 75% ro.
Ca 70 ppm
Cl is high
SO4 is high.

84% pale ale malt. 1/2 Marris offer , rest other pale malt (tibble?)
9% English Munich malt.
1% crystal 60L for colour
6% invert sugar
Mash 62C for 30 min, ramping to 77C oveer 30 min.
Sparge 77C.

Hops for 75 IBU
Hop schedule was reported as
75 min:~80g per hectolitre each to give same ibu
5 min: 130g/140g per hl.
95g perhl each in hop back
100gper hl each in secondary.

A nottingham yeast. High flicc, high Att.
Target fg is 1.012!
Primary for ~ 1 week, usually 24C changing to 22C now.
Secondary same with dryhop and few days at 7C.
0C for 1 week
More yeast added and bottle conditioned.

Author:

flexmurphy

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/4/2015 6:59 PM

Notes:

Author:

Percent42

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 1.33

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: 3/25/2015 3:34 PM

Notes:

Author:

Boil Size: 11 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 72.4

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: 2/7/2015 11:16 PM

Notes:

Author:

scottholtog

Boil Size: 3.7 Gallons

Boil Time: 60

Boil Gravity: 1.047

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: 8/6/2015 3:59 AM

Notes:

Author:

Mig

Boil Size: 66.5 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/8/2015 11:15 AM

Notes: Apple Juice - 52L (+4.5 topping up)
Pear Juice - 10L
Gooseberries - 3kg
Honey - 3.178kg(tesco's clear)454g x7

Asorbic Acid - 4 teasp
Sulphite - 1/2 teasp
Tannin - 12 teasp
Pectolase - 24 teasp
Glycerol - 12 desertsp
Nutrient - 14 teasp

Yeast - Lalvin EC-1118 (5g)
- Vivace (8g)

Author:

earlingy6

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 69

Mash Thickness: 1.366

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/25/2014 7:41 PM

Notes: This is Midwest Supplies Irish Red Ale.
The only thing not exactly by their recipe is the slightly higher water/grain ratio for the mash that I chose.

Author:

GarageBrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 75

Mash Thickness: 1.5

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: 4/22/2016 3:36 PM

Notes: FG: 1.010

Delicious, excellent brew.

Author:

Ozarks Mountain Brewery

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/3/2014 11:13 PM

Notes:

Author:

biralamaca

Boil Size: 27 Litres

Boil Time: 75

Boil Gravity: 1.044

Efficiency: 75

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: 12/17/2016 12:16 PM

Notes:

Author:

Cheluna Brewing

Boil Size: 341 Gallons

Boil Time: 75

Boil Gravity: 26

Efficiency: 78

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/3/2017 8:23 PM

Notes: Step 1:Main batch, and coffee stout
Brew 10 bbl to 28 Plato with this recipe.
Send 4 bbl to FV.
~28 P x 5 bbl wort / 14 P = 10 bbl total BK volume
-> 10 bbl total BK - 5 bbl wort = 5 bbl H2O for target of 14 P
If OG 14 P drops to FG 5 P => 4.88% ABV

Later in the day, after sending the high gravity batch to FV for Imperial Stout, I will boil and transfer another 5 bbl of water to this FV, in order to drop gravity and make a low gravity coffee stout.

Step 2: Imperial Stout
Leave 5 bbl in BK. Add H2O to refill 110 bbl.
28 P x 5 bbl / 10 bbl = 14 P
Adding 100 lbs Dextrose => 14P -> 17.5 with approximate ABV 8%.

Bring to boil and add a second 100 lbs Dextrose.
Send 10 bbl to FV and pitch yeast.
This will be Imperial Stout.

Step 3: Finishing the coffee stout
Clean BK.
Add 5.5 bbl H2O and bring to boil.
Add 30 lb bag of coffee from Logan House and step appropriate amount of time.
KO and send to the first FV, containing the first KO of 5bbl high gravity stout.

Author:

The Brown Owl

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/14/2018 11:09 AM

Notes: BF IBUs = 140
Recipe = 60
SMPH = 59

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 56 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/19/2019 12:03 PM

Notes: Starter:
.5 gal water and 1 cup Light DME. Pitch lactobacillus to starter wort at 100 Deg F. and hold temp for 3 days.

Day 3: Brew day
Mash grains for 15 minutes at 130, then step up to 155 for 60 minutes. mash out at 168 F, collect runoff and Boil for 15 minutes. Reduce wort temp to 100 deg F
Adjust Wort pH to 4.5 before Pitching Lacto starter and hold at 100 Deg F for 7 days, or until pH reaches 3.3-3.7.

Day 10: Boil and Pitch yeast.
Boil soured wort for 90 minutes, and chill to 56 Deg F.
Pitch German ale/Kölsch yeast and ferment for 6 days at 56 Deg F.

Day 16:
Rack to secondary, and add the fruit of choice.
Optional: gather up a small amount of yeast from bottom of primary to pitch into secondary along with fruit addition. Allow to rest for 10-14 days.

Day 26:
Drop temp to 39 Deg F and condition for 1 week.

Day 33:
Keg and Carbonate to 3 Volumes Co2. (6 g/L) and serve.

Author:

Ozarks Mountain Brewery

Boil Size: 9 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/6/2015 3:33 PM

Notes:

Author:

Matthew Grajeda

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/22/2017 2:56 AM

Notes:

Author:

Jim_in_Oregon

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 4/24/2013 1:43 AM

Notes: Was supposed to brew this as a single hop pale ale experiment in our homebrew club at work. Crashed my bicycle and had to withdraw from the competition. Surgery and titanium screws in my arm and a broken rib.

Brewed with my wife at a later date and renamed "Face Plant pale ale."