Homebrew Beer Recipes | Page 600 | Browse 310,000+ at Brewer's Friend

Author:

LTS1681

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 68

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 3/22/2021 5:07 AM

Notes:

Author:

Delisi

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 60

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/17/2015 9:00 PM

Notes:

Author:

Stvervaag

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 32 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/1/2020 6:22 PM

Notes: Mash for 60 minutes at 152°F (67°C). Vorlauf, sparge, and run off into the kettle. Top up as needed. Boil for 75 minutes, adding the yeast nutrient with 10 minutes left in the boil. After the boil, chill the wort to target 175°F (79°C) and add the whirlpool/hop-stand hops. Allow the hop stand to continue for 15 minutes. After the hop stand, chill the wort to 80°F (27°C) and aerate. Pitch the yeast and set the fermentation temperature to 90°F (32°C). Let the temperature free rise to 95°F (35°C) until terminal gravity is achieved. Once gravity is stable, chill to 70°F (21°C) and add the dry hops for 3–5 days. Then cold crash, package, and carbonate.

Author:

Endre

Boil Size: 27 Litres

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 85

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/18/2019 10:04 AM

Notes:

Author:

gorefisted@gmail.com

Boil Size: 6.5 Gallons

Boil Time: 75

Boil Gravity: 1.049

Efficiency: 71

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/3/2014 6:37 PM

Notes: 12/7/14: Our first traditional IPA recipe... finally. Though we were originally planning on making our herbal, spiced Spring barleywine-esque beer on this brew day, we haven't collected any of the extra ingredients nor have we devised a yeast culture proper for fermenting a 10% lighter colored beer. So, here's this. Originally, I had it with very few hop additions (like 4 additions total; yikes), but research points to IPAs getting much more complex and enjoyable if you add a lot more late hops and stagger the additions. So, that's what we're doing here.

11 ounces of hops will be added in total, divided between several early additions and an increasing quantity of late additions (all the way up to an intense quarter-pound added at flame-out), as well as two separate 1-week dry hops, to hopefully provide us with 5 or so gallons of American single IPA rife with crisp bitterness, fruity, tropical, citric and herbal notes without being too, too sweet. On that note, we are doing a longer boil (75 min w/ no hops until 30 minutes in) and I've kept the crystal malt to a minimum to reduce the potential for this to develop caramel-like flavors. Like I mentioned, we're going for a dry and crisp flavor; low potential for stickiness or malt presence. Hops are what's important here, of course. Cheers!

12/12/14: Pat put the first dry-hop addition in the primary fermenter today. It's a slight change from the original way I had it written here and I've changed the recipe to reflect that. It features two kinds of whole leaf-hops (Cascade and Mosaic) and was left in for close to 9 days.

12/21/14: Just transferred to secondary today. Put second dry-hop bag in after siphoning. It contains the Falconer's Flight (1 oz) and Motueka (0.5 oz) pellets, which will stay in the fermenter for a week. Took a gravity sample to make sure fermentation was done. To our surprise, the beer fermented a little lower than expected, to about 1.013. That makes the beer about 7.75% instead of the assumed 7.16%. More updates as they come.

12/28/14: Just bottled our first-ever IPA! We ended up with an insanely long dry-hop (two different stages; first for 9 days, second for 7 after transferring to secondary) that made the finished beer very aromatic with mango, orange and pine notes coming through on top of a cereal-like, very slightly sweet base. Decided to split a bottle siphoned straight into a bottle we couldn't cap (note to self: don't try bottling into royal pint/16.9 oz bottles; the lip is weird and doesn't work with regular crown caps). The flavor is dominated by drying waves of tropical fruitiness, pine notes and fairly chewy malt. We will leave the bottles conditioning with priming sugar for approximately a week before cracking any more.

We ended up with a lot less beer than we thought, however... about 3.5 gallons instead of the 5 we assumed. Our assumption is that the duration of the dry-hopping, as well as the fact that we dry-hopped twice thus introducing more potential for beer loss due to absorption must be mostly to blame. Next time we do this one, we will probably change how we dry-hop. Psyched to see how it comes out in a week!

1/11/15: Well, here we are in the new year and it's been about two weeks since I last updated. The reason behind the delay is, quite simply, that it took a bit longer for the beer to carbonate and condition. However, our patience has been rewarded with a truly extraordinary first IPA, if I do say so myself. As a huge critic of our own beer, I have to say that, once carbonated, this came out almost exactly as expected. As I posted on Facebook about this one:

"[It] presents with juicy pineapple, grapefruit and citrus peel in the nose and a nice, slick and oily palate with notes of candied orange and pine. Really drinkable for ~7.5% (finished slightly higher strength/lower gravity than we thought it would). Proud of this one. We will continue working on the hopping schedule to zone in on the perfect IPA flavor and brew this several times a year."

Very excited about how it came out. My worries about it not conditioning correctly have been allayed and we are now working on an imperial stout to be transferred to a bourbon barrel some time in the next month. Until next time!

3/22/15: Been about a month and a half since an update here, so here's the deal. After a couple more months of criticism about our own process, changes in how we brew and the fact that this IPA actually eventually underwent a bottle refermentation leading to it practically exploding (luckily nonviolently!) with carbonation, I am finally committing some changes to the recipe.

To do this, I'm taking some things into account, including but not limited to: new equipment translating to higher efficiency obtained from the mash, originally-unrecognized liquid volume loss from hop absorption (due to quantity and time spent on hops, both) and, finally, alteration of focus in terms of hop load. I've lowered the quantity of distinct hop varietals in order to hone in more on the qualities we want. I'm also adding an appreciable 1 lb. of oats to the recipe to improve mouthfeel, head retention and body. -AP

4/2/15: Alright, committing a few more changes. Oats have been increased to 1.5 lbs (because oats rule in IPAs) and have set up some basic whirlpool additions (Motueka/Amarillo for the citrus and tropical fruit aromatic qualities we're going for) that require holding the wort at just under boiling (200° F to be exact) for 20 or so minutes. Should be brewing this on 4/4, so updates will be provided as needed. This is easily the most dedicated we've been to a single recipe, and it makes sense as IPAs are a huge thing and will be for quite a while... and we're not content just making one according to any kind of premade recipe. -AP

4/4/15: Heating up strike water for this one now. Had to make some last-minute changes to the hop bill due to our LHBS having less FF than we wanted... subbed in a high-alpha, locally-grown Cascade (Four Star Farms) and changed some other hops minorly in order to get more rounded numbers and keep costs down (while still hopefully achieving similar profiles and IBUs, of course).. -AP

4/8/15: Dry hop addition added.

4/15/15: Noting that OG was higher than planned. This seems to be the opposite from the trend we've been seeing on the new gear. Hopefully this means we're getting better, but what I think it means is we boiled too long. Sparge was hefty and we collected about 7 gallons, 1.040ish, boiled down to 5 gal in the fermenter left us with the OG of 1.075. This is gonna be closer to a double IPA like the first time we brewed it. Beer has been sitting in the swamp heater at 71 (so roughly 69 internal temp).

4/26/15: Bottling this one now. Noting that FG was 1.021 (71% apparent attenuation from the approximate 1.075 we got from the original recipe). Ended up with a decent amount of loss from the dry-hop, yet again. We also did boil a bit longer than intended, as we didn't quite hit pre-boil gravity. Didn't lose much, if anything, to the dry-hop as it was shorter, done in one stage, and was a rather small (2 ounce, in pellets to boot) amount compared to before. As such, we've had to compensate some numbers here, but it should be about accurate. Sample looked, smelled and tasted pretty great.

7/11/15: Alright, been 2 and a half months since the last update on this. Honestly, we've been fairly confused by the progress of it in terms of smell and flavor. It carbonated well, looks great and has an absolutely perfect feel for the style, but the flavor felt too... green. Which is weird because IPAs probably can't be "too fresh"... or can they? According to an employee at Trillium, you should wait about a week or two after bottling to enjoy something like their Congress Street or Fort Point ales, as the fresh hop flavor is just raw and unrefined. We tested this theory and it has held up to be pretty much true. My personal experiences with Trillium's hoppy ales have been "meh" at best when ultra-fresh (day or two from bottling date), but much better after some time has passed. So, what does that have to do with this IPA? Well, it kinda didn't taste great when we first bottled this version. The previous version was fantastic after a week, but this clearly needed some time. Fresh, it was rife with plastic-y notes and, though we constantly joke about off-flavors or weird notes "conditioning out", we didn't know how truly correct that would be with this. I mean, here I am like 3 months later drinking half a bottle, and I'm amazed at what it's gone through. Gone are the strange and awkward quirks, and we now have an IPA that's come into its own. The nose is pine-forward with some bright fruitiness and light citrus. There's some strawberry, lime and orange notes, but on the tongue, I get a decent hit of carbonation before a one-two punch of citrus (lime, orange, grapefruit) and cereal grains providing a strong counterpoint. Bitterness is prominent, as it should be, but gone are the plastic flavors and in their stead are tropical notes (pineapple, guava and even coconut are popping out here and there) and excellent pine-y dryness. This has opened up a whole hell of a lot, to be honest. I might eventually change the recipe to have a more dense dry-hop again, though, and we'll just prepare for immense loss. Sacrificing to the hop gods is a fairly worthy cause, after all. Until next time.

9/4/15: Just cracked another bomber of this to test how it's developing and if it's still good. The answer is yes, it's quite great! Nose is still lemon, lime, pine and strawberry. Palate is rife with bright fruit, drying pine and a crackery malt backbone. Still very bitter; it's all holding up really well. Surprised it didn't gush either, though this was poured from a bomber, not a 12 ounce bottle.

Author:

TigerDave

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 11.25 psi

Creation Date: 6/28/2020 5:45 PM

Notes: This is the best homebrew I've made to date!

I made the following changes from the recipe found at: https://beerandbrewing.com/breakside-brewery-ipa-recipe/

-Increased 2-row from 8.75lb. to 10 lb.
-Increased "Light Crystal" from 1.125 lb. to 1.5 lb and used Caramel Malt 10L.
-Increased Light Munich from 12 oz. to 1 lb.
-Used 18g Cascade (6%AA) instead of Centennial at 10 min.
-Used Cascade instead of Chinook at whirlpool
-Used Cascade instead of Chinook at end of fermantation/dry hop. (I have 5 lbs of Cascade I need to use up!)
-Used 20g of SafeAle US-05 instead of WLP001.
-Finally, I made water adjustments listed under "Other Ingredients" based on my local water profile in order to reach the targets shown.

DIRECTIONS:
Add brewing tablets/salts/acids as needed to water and mix well until fully dissolved. Add grains. Mash at 153°F (67.2°C) for 30 minutes targeting a pH of 5.3, then mash out to 165°F (74°C). Add corn sugar at beginning of boil. Boil for 60 mins adding hops as specified. Add yeast nutrient with around 15-10 mins to ago. After flameout, add whirlpool hops when temp gets down to 170°F. Whirlpool for 20-30 mins. Cool wort to 66°F (19°C). Ferment at 68°F (20°C). Dry hop with the 50/50 mix of Citra and Cascade at the end of fermentation. Transfer off of the hops and yeast at day 11.

BREAKSIDE BREWER’S NOTES:
We target an 8:1 sulfate-to-chloride ratio for our hoppy beers. Use a moderate amount of gypsum, calcium chloride, and Epsom salts to Burtonize your water. You might try 4 g gypsum, 0.5–0.65 g calcium chloride, and 0.25 g Epsom salt as a starting point.

Author:

Øyvind

Boil Size: 46 Litres

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: 3

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: 3/11/2017 10:03 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/8/2016 7:07 PM

Notes:

Author:

Greendoor

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/26/2016 3:31 AM

Notes:

Author:

SuperCoolGuyBrewing

Boil Size: 9.3 Gallons

Boil Time: 180

Boil Gravity: 1.02

Efficiency: 73

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/26/2015 11:00 PM

Notes: http://barclayperkins.blogspot.ca/2014/01/lets-brew-wednesday-1945-tetleys-mild.html

The original had a blend of 4 pale malts of about 30%, 18%, 12% and 8%.

- Will get very dry at such a low mash temp me thinks.
- 32 SRM from caramel!? (should i add?)

Author:

Mikulin Vasyl

Boil Size: 560 Litres

Boil Time: 60

Boil Gravity: 10.2

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 13 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/7/2015 8:45 PM

Notes:

Author:

Mark

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

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: 9/1/2013 12:24 PM

Notes: 172F Strike
6.5 Gallons

Home hops mix of Summit, Chinook, Columbus

Poly Clear Secondary Ferment

Author:

wasabi1787

Boil Size: 6.25 Gallons

Boil Time: 75

Boil Gravity: 1.036

Efficiency: 73

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: 4.5 oz

Creation Date: 6/24/2016 3:24 AM

Notes: This is a kettle soured recipe. You will mash the grains, cool and pitch the berliner weisse blend. This has lactobacillus which will quickly sour your beer. When the pH reaches 3.4-3.6 (around 48 hours), boil the wort and add hops as usual. When this is finished, chill and repitch with the European ale yeast. Keep in mind, the point of the first pitch is not to fully attenuate the beer, it is simply to reach your target pH.

When you are finished TRIPLE your amount of cleaning and sterilization. THIS IS KEY. Unless, you want your next beer to be a sour also. The boil helps, but is not fool-proof.

Additional note: This recipe is designed for use with a 8 gal MLT & kettle and requires a top off into the fermenter. If you have a 10+ gal vessel, increase your sparge water amount to 3.5 gal and the boil volume to 6 gal.

Author:

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 77

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/3/2016 9:36 AM

Notes:

Author:

Sunshine Brewing

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 80

Mash Thickness: 1.2

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: 2/18/2017 6:16 AM

Notes:

Author:

Nobel Savage Brewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 60

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: 5/12/2017 1:18 PM

Notes: hop stand 15-20 min

Author:

jason.rosenberger@gmail.com

Boil Size: 7.8 Gallons

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 87

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/23/2015 12:15 AM

Notes:

Author:

Bubba Wade

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

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: 9/27/2019 5:33 PM

Notes:

Author:

Ex Libris Beer Co

Boil Size: 3 Gallons

Boil Time: 45

Boil Gravity: 1.081

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 60 ° F

Priming Method: co2

Priming Amount: 9.72 psi

Creation Date: 11/12/2019 4:28 PM

Notes:

Author:

Nosybear

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 72

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: 7.75 psi

Creation Date: 8/18/2020 6:36 PM

Notes: Acidify wort with lactic acid to pH 4.5 before souring.
Incubate lacto to pH 3.6 using sous vide, water bath. Kettle sour: Cool to 110 degrees, pitch lacto, cover wort with plastic wrap and purge headspace with CO2.
Boil, add hops and spices per recipe.
Add pureed cucumber at high krauesen, 2 days into fermentation.
Check saltiness at packaging and adjust as necessary.
Can test pitching lacto with yeast.

8/18: Pitching K-97 without aeration, rehydration as test.

8/13/21: Modifications: Acidulated malt removed, added 4 oz wheat malt. Using Philly Sour yeast. Brewtan B removed, yeast nutrient added. Lactobacillus removed.