Homebrew Beer Recipes | Page 490 | Browse 305,000+ at Brewer's Friend

Author:

Homebrew Fanatics

Boil Size: 26.5 Litres

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/16/2017 12:09 PM

Notes: Add Vanilla to secondary for 1-2 weeks (split/chop beans before addition).

Add Bourbon to bottling bucket prior to bottling.

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:

klutchell

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: Dextrose

Priming Amount: 1 cup

Creation Date: 1/16/2015 1:49 PM

Notes: Saturday, Jan 17
- steep grains in 6L of 160-150 C water for 60 minutes
- sparge grains into 6L of cold water
- soak dry hops in vodka for 15 minutes
- pitch dry hops in fermenter after yeast

Friday, Jan 23
- siphon to bucket and cold crash at 5C

Saturday, Jan 24
- bottle in 750mL grumblers with 2 drops of Coopers carbonation drops

Alcohol By Volume: 5.12%
Apparent Attenuation: 66%
Calories: 194.0 per 12oz bottle
Original Gravity: 14.27 °P, 1.058
Final Gravity: 4.83 °P, 1.019

Author:

Nina

Boil Size: 85 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: 3

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: 1/24/2015 4:07 PM

Notes:

Author:

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.027

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/29/2015 12:08 PM

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:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.109

Efficiency: 35

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/8/2015 6:25 PM

Notes: Fruit is pumpkin puree, not bananna. Actual OG 1.061. Adding spices to hop bag eases removal and prevents over-spicing during wort cool-down.

Author:

MattyD

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: Corn Sugar

Priming Amount: 141grams

Creation Date: 12/1/2018 8:46 AM

Notes: Black IP kit from Beer Hawk
My boil volume was 29 litres as my boiling pan is large and I loose a lot of water to evaporation. Final volume in fermenter was 18 litres.

Two temp mash rather than normal one temp mash

Specific gravity below target at the end of mash so added some brown sugar @100grams and dark spray malt 200grams to boost sugar levels.

After boil managed 1.052

Dry hopped on day 7 of fermentation

It is dry and hoppy with a interesting flavour worth a try.

Author:

Mark

Boil Size: 11 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: 6/17/2012 2:41 PM

Notes: Irish Moss 20 Mins one teaspoon

Author:

ServaesaPorFavor

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.029

Efficiency: 35

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/28/2016 6:48 PM

Notes: OG 1.092
To brew this Kentucky Breakfast Stout clone, perform an infusion mash at 155°F (68°C) for 60 minutes. Boil for 90 minutes, adding hops, chocolate and coffee as specified. Ferment for two weeks at 65°F (18°C). Soak 0.25 oz (7 g) toasted French oak chips in 1 cup (237 ml) Kentucky bourbon for two days. Soak ground Kona coffee in 1 cup (237 ml) boiled, cooled water and leave overnight, covered, in refrigerator. Strain out grounds and add cold-brewed coffee, bourbon and wood chips to sanitized secondary. Rack fermented stout onto this mixture and condition in secondary at 55–60°F (13–16°C) for 2 to 6 months.

Author:

Tim Bulin

Boil Size: 7.47 Gallons

Boil Time: 120

Boil Gravity: 1.054

Efficiency: 72

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: dextrose

Priming Amount: 3.3 oz

Creation Date: 3/7/2022 2:34 PM

Notes: Converted to homebrew scale from original 20hl recipe posted by Pravda Brewery for "Brew for Ukraine"

Sugar is added last 10 minutes of boil.

Pravda terms this a "Ukrainian Imperial Stout"

"From the San to the Don" The San river forms Ukriane's western border with Poland, The Don forms it's eastern border with Russia.

Author:

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/15/2019 1:55 PM

Notes:

Author:

Wortlover

Boil Size: 12.6 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 74

Mash Thickness: 1.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 8/3/2017 6:32 PM

Notes:

Author:

Ryan Ungs

Boil Size: 5.75 Gallons

Boil Time: 10

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/30/2017 1:09 PM

Notes: Brew Date 7/1/17:

Collect 1L of wort for a lacto starter - pitch 5 pills of lacto p into starter and spin on stir plate for 24 hours.

Pitch slurry of 1318 from a previous pale ale to begin fermentation. After 24 hours pitch lacto starter.

After fermentation rack onto strawberry and lime puree. Goal is to make a low abv "strawberry margarita"

The beer didn't get very tart, possibly from residual hops in the 1318. Blended in ~2g of tart berliner weisse on 7/13/17.

Added about 6# of pureed pasteurized strawberry on 7/12/17.

Added the juice of 4 limes plus the skins of 2 of them.

Added a Tbsp or so of Pink Himalayan Sea Salt dissolved in with the strawberry puree as well.

Author:

bexhill_bandit

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: dextrose

Priming Amount: N/A

Creation Date: 6/11/2017 4:35 AM

Notes: GOLD MEDAL @ north coast national 2017 in Stout category

Brewed 11/6/17
Mash unmalted, flaked barley at 50'c for 20mins in 1L water. (I did 1.5L but should have done less)
Mash in 14L at 76'C Maris Otter then roasted malts then finally add premashed barley flakes, check temp and add more hot liquor to get to 67'C. (i ended with 18L mash including liquor from flaked barley
= 3L/kg mash ratio. temp at 62'c at end of hour)
mash for 60min.
Drain through bazooka screen AND mash bag for good filtration.
First runnings gravity 1.076 got 10L
Heat 30L of hot liquor to 82'C
Batch sparge 20L for 10mins (got 73'C)
Drain & measure collected wort, aiming for 30L. Do second batch sparge of a few litres if more wort is required.
Preboil gravity 1.052
Bring to boil & add single addition of hops & cocoa nibs for full 60min
OG 1.058
Not much trub, very clean brew.
First day temp was at 25'c didn't cool in beer fridge, then spent 3days on cement slab dropping to around 16'c slowly over time.
gravity at 3days 1.021
put back in beer fridge at 18'c on day 3
1.018 at 6 days
Bottled on 25/6. Added 2.0vols of priming dextrose BUT it sat there for 6hrs before bottling. Didn't get any obvious yeast activity. Tasted great, very viscous mouthfeel. rich roasted malt and good balance of bitterness. Nibs seems to have added more to the bitterness than chocolatey-ness.
Not much captured co2, compared to saison prior to bottling.. seems like more malty beers (red ale, barley wine, brown ale) don't carbonate as well, or dont have as much captured co2 before priming so end up under carbonated?
1/7/17 tasted beer-amaze! 10th brew and i got a perfect batch. Beer is only 1 week bottle conditioned and 100% drinkable. Luscious mouthfeel, quite hoppy good head... perfect.

Author:

Tom Davis

Boil Size: 27.4 Litres

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/17/2016 3:26 AM

Notes:

Author:

Boil Size: 504 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/28/2016 8:53 PM

Notes:

Author:

RapTom

Boil Size: 50 Litres

Boil Time: 80

Boil Gravity: 13.6

Efficiency: 86

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/14/2016 8:34 AM

Notes:

Author:

Shiny Head Brewer

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 58

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/24/2014 1:39 PM

Notes: 2 yeast packs

Author:

possum

Boil Size: 9 Gallons

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 68

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/29/2013 3:23 AM

Notes: yeast instructions from Avery:Weihenstephan
Ferm Temp – 55F start, 50F mid ferment, diacetyl rest at 1.030 till terminal