Homebrew Beer Recipes | Page 530 | Browse 320,000+ at Brewer's Friend

Author:

foxchainman11@yahoo.com

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.051

Efficiency: 60

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/19/2016 7:14 PM

Notes: Mash Tun got 6 gallons of RO water at 162 F strike Temp. That 1.38 qt per Ib of grain. One table spoon of pH 5.2 pH stabilizer by 5 star Chemical and One tea spoon of Calcium Chloride.

Brewed on 10/10/2016. 4 L starter, MrMalty wanted 5 L. Pitch at 70 F. Pure Oxygen added for 60 seconds. Placed in a 67 F water bath.
67-68 F Ferment for 5 days. Turned up to 72 F. Transferred to secondary with 4 oz Centennial dry hop in muslin bags. Plan to package in 6 days.
Finished Gravity 1.012 0n 10/15/2016 before dry hop.

Author:

redbearbrew

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 6.7

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: 6/7/2020 1:21 PM

Notes:

Author:

Mr Merlin

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.089

Efficiency: 70

Mash Thickness: 2.5

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: 8/14/2019 10:04 PM

Notes: God damn messy brew day, need to sort the bloody set up for next time!
Completed water calculations then didn't trust them and underfilled initial mash and had to top up. Overcompensated with splarge and probably made 32+ litres in the end and got a boil over as a lesson for my mistake.

Prrboil was a little under expected at 1.045 post boil made this up at 1.07.

In the fermenter now and awaiting dry hop additions and fruit juices soon.

Dry hopped with just 2 hop varieties on day 4 with Rubicon brand fruit juices - 1L each (passion fruit and lychee cartons). Smells great!

Reading up on NEIPA has got me paranoid re:oxidation. Decided to bottle after only a week (doubt there is a great deal left to go anyway).

Final reading 1.02 - ABV at least 6.5% (likely more due to late juice additions).

This is definitely not an NEIPA - stuff is clearing already in my sample has.

Obvious errors I have made -
1. too full for boil meant I lost some protein in the book over.
2. Need neater set-up for whirlpool at the end
3. Ditch the bazooka screen - I have a false bottom and a BIAB bag so no need and constantly restricts flow on the damned pump.
4. Do NOT secondary - had so much trub from the above I moved to secondary but now understand this is a killer for an NEIPA
5. Not sure if new formula Rubicon juices now suitable for fermentation - they say "30% LESS SUGAR" but clearly sweet so may have other crap in it (and perhaps preservatives) that probably don't help the style. I'll ditch this next time and go all beer.

I bottled into squeezed pet bottles (no air space at all) and purges mini-kegs (full purge using water) to minimise air exposure.

Fermented Wort tastes great so at least it's not a complete failure! fingers crossed goos after carbing and I avoid dreaded oxidation.

Actually despite the various cock ups, this beer tastes great! Reckon it could be better without the various errors made in the brew process and I think I'd skip the fruit juice additions next time.

Author:

Dougie Orr

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 80

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/13/2017 9:40 AM

Notes: Yeast starter in 2L 24 hours
1.4L with 140G of Dry Malt Extract (DME) at 20C
WLP001 had sell-by date of 16/10/2016 - nothing happening after 24 hours.

R-pitched with safale Us 05 on Mon 13th March 2017

Author:

Camp Rock Grove Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.115

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: Forced carbonation

Priming Amount: N/A

Creation Date: 3/5/2017 11:52 PM

Notes:

Author:

RobT169

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/24/2016 2:49 AM

Notes: https://www.homebrewersassociation.org/forum/index.php?topic=5850.0

Author:

BEERngineer

Boil Size: 23.4 Litres

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 75

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: 7/7/2015 1:37 PM

Notes: Tasting Notes: Firm Hop Bitterness, Crisp Malt Backbone with biscuity notes, citrus & pine.
Recipe Type: All Grain
Yeast: California Ale Yeast

Primary Fermentation (# of Days & Temp): 10 @ 68F

Author:

Ckelly

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: Corn Sugar

Priming Amount: 0.65 Cups

Creation Date: 4/9/2015 5:33 PM

Notes:

Author:

bebebe

Boil Size: 11 Litres

Boil Time: 90

Boil Gravity: 22.9

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/1/2014 1:01 PM

Notes:

Author:

jb3218

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 83

Mash Thickness: 1.25

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: 1/22/2015 8:40 PM

Notes:

Author:

PINAR

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: 5/21/2012 3:44 AM

Notes: Los granos ( Granos de malta quebrada y arroz), se remojaron a 165°F durante 30 minuto, en 1 galon de agua.
Se retiraron los granos, y se agregaron 2 galones de agua, el extracto de malta liquida y el extracto de malta seca, los que se pusieron a hervir.
Cuando comenzo a hervir se agregaron 0.5 oz de chinook para 60 min.
Se agrego Cascade para 30 min.
Se agrego Cascade para 20 min.
Se agrego Irish Moss a 10 minutos del final del hervor.
Se propago Safale American Ale Yeast US-05, en medio litro de mosto, durante 1 hora, mediante vibrador.

Author:

Mr Binsky

Boil Size: 7.2 Gallons

Boil Time: 105

Boil Gravity: 1.034

Efficiency: 66

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: 10/8/2014 7:46 PM

Notes:

Author:

DewsBrews

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.061

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: 6/21/2014 7:47 AM

Notes:

Author:

joedrums

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 80

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: 9/29/2017 4:03 PM

Notes: Once the primary fermentation of your beer is complete, sanitize your secondary fermentation vessel.
Slice the vanilla beans lengthwise and open them up.
Scrape the tar-like interior of the vanilla bean out of the husk and put it and the husk into the bottom of the secondary fermenter.
Rack the beer on top of the vanilla beans before placing the lid and airlock on the secondary fermenter.
Wait 2-4 weeks for the vanilla to extract into the beer. Sampling periodically is fun, but not strictly necessary, as it will be difficult to get too much vanilla in the beer. (This is my opinion, but it might just be because I love vanilla)

** 2 beans per 5 gal carboy**boil honey last 5 min***

Author:

HazeBro

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/22/2018 10:32 PM

Notes:

Author:

Eugene c23

Boil Size: 11 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/4/2018 12:35 AM

Notes:

Yeast Pitch Rate:
Units:
Sugar Scale:
Wort Gravity (OG):
1.095
(1.xxx)
Wort Volume:
3.96
(Gallons)
Target Pitch Rate:
(million cells / ml / degree plato)
Yeast Type:
Liquid Packs:
1
(packs/vials)
Mfg Date:
2018/09/05
(yyyy/mm/dd)
Date yeast pack was made.
Viability: Yeast is 0 days old, the viability is estimated at 100%.

Cells Available:
100 billion cells
Pitch Rate As-Is:
0.29M cells / mL / °P
Target Pitch Rate Cells:
255 billion cells
Difference:
-155 billion cells

Needs starter (see below), or more yeast.

Part 2: Make a starter if required, supports up to 3 step-ups.
Yeast Starter - Up To 3 Step-Ups:
Starting Yeast Count:
100
(Billion Cells)
Enter the number of cells you are starting with, or click the 'grab from above' button if you set up your yeast in the previous section.
Starter - Step 1:
Starter Size (L) Gravity (1.xxx) Growth Model and Aeration

2

1.036

DME Required:
7.2 oz, 205.4 g
Growth Rate:
1.4
Intial Cells Per Extract (B/g): 0.49
Ending Cell Count:
388 billion cells
Resulting Pitch Rate:
1.14M cells / mL / °P
Starter meets desired pitching rate!

Priming Calculator:
Units:
Amount Being Packaged:
9.0
(Gallons)
Volumes of CO2:
2.4
(see table below)
Temperature of Beer:
68
(F) (see below *)

CO2 in Beer:
0.86 volumes
Priming Sugar Options:
Table Sugar: 7.4 oz.
Corn Sugar: 8.1 oz.
DME: 10.9 oz.
(Use one of the above options)
Carbonation Guidelines by Style
British Style Ales 1.5 - 2.0 volumes
Belgian Ales 1.9 - 2.4 volumes
American Ales and Lager 2.2 - 2.7 volumes
Fruit Lambic 3.0 - 4.5 volumes
Porter, Stout 1.7 - 2.3 volumes
European Lagers 2.2 - 2.7 volumes
Lambic 2.4 - 2.8 volumes
German Wheat Beer 3.3 - 4.5 volumes

Author:

WhiskeyTangoFoxtrot

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.102

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/16/2014 10:18 PM

Notes:

Author:

Ekangersmuget

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 65

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: 10/4/2012 10:57 AM

Notes: gjærer på ca 20 .. skal tilsettes 3,66g brunt sukker for karbon.

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/16/2015 3:55 PM

Notes: Silver medal in Best of Boston Homebrew Competition.

Author:

MrMrooz

Boil Size: 15 Litres

Boil Time: 65

Boil Gravity: 12.5

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/10/2019 5:47 PM

Notes: