Homebrew Beer Recipes | Page 542 | Browse 320,000+ at Brewer's Friend

Author:

Houses 3 Brewing

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.086

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: 1/21/2015 2:20 AM

Notes:

Author:

GregH

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.096

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/7/2015 12:34 PM

Notes:

Author:

Bakke Brygg

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/25/2014 9:40 AM

Notes:

Author:

baldwinjames77@gmail.com

Boil Size: 77 Litres

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 78

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 0.8 bar

Creation Date: 10/17/2020 4:50 PM

Notes:

Author:

Loaded Dice Brewery

Boil Size: 65.95 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/3/2020 12:56 PM

Notes: https://byo.com/recipe/theodore-hamms-brewing-company-hamms-clone/

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:

tbridge

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/15/2019 5:56 PM

Notes: 32oz Chameleon Cold Brew adds 1110mg caffeine, which corresponds to:
– 21mg / 12oz for 5 gallons beer (1/5 cup coffee)
– 23mg / 12oz for 4.5 gallons beer
– 26mg / 12oz for 4 gallons beer (1/4 cup coffee)

A standard cup of coffee is 95mg caffeine.

Author:

Kaarlo

Boil Size: 19 Litres

Boil Time: N/A

Boil Gravity: 1.04

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/20/2018 5:02 AM

Notes: Add ca. 100 ml sauerkraut juice to yeast starter. Pitch starter, let ferment and sour. Boil whole berries for 2 min in water to sanitize. Discard water, crush berries and add to beer. Juice a medium-sized beet, boil the juice to sanitize and add to beer. Package after a couple of weeks.

Author:

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: Sugar

Priming Amount: ?

Creation Date: 9/2/2018 10:57 PM

Notes:

Author:

Haresy77

Boil Size: 57 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 78

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: 1/18/2017 5:44 PM

Notes:

Author:

Devhay

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/11/2016 1:36 AM

Notes:

Author:

Barnstaple Brewers

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.079

Efficiency: 75

Mash Thickness: 2.5

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: 9/22/2015 9:11 PM

Notes:

Author:

Sandved Bodbryggeri

Boil Size: 55 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 73

Mash Thickness: 4.202

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: 8/7/2015 9:20 AM

Notes: Meskevann: 55 liter
Skyllevann: 13 liter

Mesking:
- 62°C i 30 min
- 68°C i 30 min
- 75°C i 10 min

Gjæring: 18 - 20°C i 14 dager

Author:

Libre Brewing Co.

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: 1.25

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: 3/26/2015 10:51 PM

Notes:

Author:

JohnnyAH

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/3/2014 11:26 PM

Notes: Substitute Belgian Candi Sugar Amber for cooked sugar. To be added during fermentation once krausen has peaked. 11.5.2014.

5L in demijon with Brett C for Old Stock Ale.

Tested OSA 6.6.2015. 1.016

Tested OSA 11.09.2016: 1.010. Bottled with 1.8 vol. c02.

Author:

Happenstance Brewing Company

Boil Size: 7.25 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Corn sugar; Safale 05

Priming Amount: 2.8 oz for 6+ mos.; 1 rehydrated packet

Creation Date: 12/21/2012 2:54 PM

Notes: Mash at 154F for 60 min.
Sparge, add corn sugar and boil for 90 minutes.
Ferment at 67F for 17-21 days.
Rack to secondary and let sit for 6 weeks (conditioning) at 67F.
Hydrate Safale 05 in a cup of water, pitch with corn sugar (priming), bottle and then let sit at 67F. Sit for at least 6 months, aiming to try a year from brew date.

Author:

akayakermike

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 45

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 33 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/22/2019 7:30 AM

Notes: Pitched 1 tsp of liquid yeast
Air-lock activity stopped after about 24 hours after pitching and performed dry-hop

Author:

Porterbrew

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.113

Efficiency: 30

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/2/2014 8:05 PM

Notes:

Author:

Bearly Brewers

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/13/2014 3:36 AM

Notes:

Author:

The Loddon Valley Brewer

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: 3.13

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 7/31/2023 2:19 PM

Notes: This recipe has been derived from an actual brew log from Fullers Griffin Brewery in Chiswick, London in 2018 and which I have had the pleasure to have done the brewery tour on many occasions! The original brew log had a grain bill of over 15000kg and hop bill of over 90kg and I have scaled them down to produce this recipe with a finished volume of 25 litres. The original brew log ingredients were Simpsons Pale Malt, Light Crystal malt, chocolate malt, Target hop pellets, Nothdown, Challenger and EKG hop pellets, but fullers don’t stick to the same malts each time, but whatever makes are available. If you want a really authentic clone, then use the Wyeast 1968 ESB yeast and don’t let the temperature get too high or you’ll get too much fruit. Fullers start the ferment at 16°c, then let the temperature rise naturally to max 20°c. If you want to keg and keep at fridge temperatures then don’t go below 6°c or you will loose the delicate flavours. Also don’t over carbonate. Leave the brew in the keg at a low carbonation level of around 0.5 to 1 psi and then use CO2 to push the beer out if needed. If you carbonate it too much you will again loose the delicate malt and hop flavours.

This brew was cold crashed for 3 days then kegged and fined with gelatin. Served at 6/7°c from my Keggerator. Works just as well if not better at cellar temperature, but it’s a matter of choice.

Standard Burtinisation for the brew liquor

These are my last tasting notes for this brew:
Just kegged the brew and drew off a sample to try. Lovely amber colour, floral hops on the nose and full bodied and malty, with a soft mouthfeel and lovely floral green hop flavour, just like London Pride! Bitterness is prefect and clean and lingers a while due to those Target bittering hops. Slightly more fruitiness than LP, but that will be due to the fermentation temperature as it rose to 21°c. Brew is about 98% clear already which is due to the excellent ESB yeast which is very flocculant and clears down quickly.

My mates, all Brits and lovers of London Pride, were blown away by this brew. They struggled to believe that I’d made it in my kitchen at home!