Homebrew Beer Recipes | Page 617 | Browse 320,000+ at Brewer's Friend

Author:

Boil Size: 12.43 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: N/A

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: 1/8/2023 10:21 AM

Notes:

Author:

Sigsbrewhaus

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: 1

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: 12/20/2013 11:14 AM

Notes: Cool wort to 180 degrees before adding the final hops addition, then cover and steep for 5 minutes before cooling the wort to fermentation temperature.

Author:

enyapfc

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: corn sugar

Priming Amount: .75 cup

Creation Date: 4/26/2015 4:08 PM

Notes: acidulated malt to be separate from rest of bill
Alternative yeast Wyeast 1007 (German Ale) yeast
alternative to Santiam hops?
cool to 68°, pitch yeast in primary fermenter
primary for 5-7 days then secondary (split into two secondaries add cranberries (1 lb? to one vessel)

Author:

Rick H

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 10.3

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/1/2015 4:30 AM

Notes: West coast radical red ale all grain kit from Northern brewer

Author:

crayfish_dc

Boil Size: 11 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: Keg

Priming Amount: 10psi

Creation Date: 7/19/2015 11:36 AM

Notes: This is a really balanced, slightly malty amber beer with a touch of roasted flavor.

Author:

DMEhrlich

Boil Size: 18 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

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: 9/25/2015 2:50 PM

Notes:

Author:

blappo

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 1/12/2012 1:47 AM

Notes:

Author:

Stellenbosch

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 88

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 9 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/1/2018 1:36 PM

Notes: Gravity 1.013, 04.04.18. Bottled.

comments after tasting: balanced malt/hop profile. Flaws:
- lacks touch of melanoidins (add Melany malt, 4%)
- lacks crispness (increase CaSO4 to 20g in my water or use RO water and build the salt structure). CaSO4 can also add extra sulphur to the nose which is needed
- there is CH3CHO, keep yeast healthy and rack off after five days

Author:

MaximS

Boil Size: 23 Litres

Boil Time: 90

Boil Gravity: 11.4

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/15/2016 3:07 PM

Notes: Plus 2 kilo of baked pumpkin to the boil

Author:

Sean Dawson

Boil Size: 17.2 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 55

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 1.58 bar

Creation Date: 1/25/2021 7:24 AM

Notes: Experimental dark sour inspired by https://untappd.com/b/capital-brewing-co-hello-darkness-black-forest-black-ipa-sour/3162992

The 10ml Lactic Acid addition is added after the bash/boil to pre-acidify the wort. It probably isn't enough to get it down to the recommended 4.5 ph but I didn't want to over do it (I don't have a PH meter)

First time trying Brewtan

Mash and boil with NO hops
Cool to 35 degrees
Add Lacto
Wait until desired sourness is reached (check every 12 hours)
Add a little bit of sugar to bring it back to expected pre-boil OG
Boil again and add hops
Cool back down, pitch yeast and ferment as normal with yeast

References:
From: https://beerandbrewing.com/make-your-best-berliner-weisse/
https://www.lallemandbrewing.com/docs/products/bp/BEST-PRACTICES_KETTLESOUR_DIGITAL.pdf

Author:

Wolf Pack Brewing

Boil Size: 38.08 Litres

Boil Time: 90

Boil Gravity: 1.064

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 1.64 bar

Creation Date: 12/1/2020 4:12 AM

Notes: https://shop.theelectricbrewery.com/pages/kern-river-citra-double-ipa

http://www.thebrewingnetwork.com/post1668/

In this episode of Can You Brew It, Jamil and Tasty attempt to clone Citra Double IPA from Kern River Brewing Company in Kernville, CA. This wonderful craft beer took gold at the Great American Beer Festival in 2011 and has racked up many other awards as one of the best double IPA’s on earth. Tune in and find out if Tasty was able to homebrew this hop monster of a beer.

Needs a 2L Starter using 200g of DME

https://shop.theelectricbrewery.com/pages/kern-river-citra-double-ipa

add 500mg potassium metabisulphite to 20 gallons water to remove chlorine / chloramine (if required).
Water treated with brewing salts to our Hoppy flavour profile: Ca=110, Mg=18, Na=16, Cl=50, SO4=275 (Basically Randy Mosher's ideal Pale Ale numbers with slightly less Sulphate). For complete details on how to adjust your water, refer to our step by step Water Adjustment guide.
1.25 qt/lb mash thickness.
Single infusion mash at 148F for 120 mins.
Raise to 168F mashout temperature and hold for 10 mins.
~90 min fly sparge with ~5.6-5.8 pH water (measured at mash temperature). Collect 13.9 gallons.
Milwaukee MW102 pH meter
MORE INFOBoil for 60 minutes, adding Whirlfloc and hops per schedule.
After boil steep / whirlpool for 20 minutes with the lid on. (No need to stir, steeping is fine. Hop oil extraction is a function of contact time and temperature, not motion).
With the lid still on, cool the wort quickly to 67F (we use a one-pass convoluted counterflow chiller to quickly lock in hop flavour and aroma) and transfer to fermenter.
Aerate well. Pure oxygen from a tank may be used at a rate of 1 litre per minute for 120 seconds per 5 gallons.
Pitch yeast and ferment at 67F (wort temperature). We use modified stainless fermenting buckets in wine fridges.
Due to the high hopping rates and quadruple dry hopping the beer is very susceptible to oxidation. You have to be very careful to minimize all exposure to oxygen in order to preserve the hop flavours and aromas. Even hops themselves can have oxygen caught in their anatomy. Some hints:
If a vessel needs to be opened, purge the headspace with CO2 before closing.
Before adding hops to beer, place them in a tall container and flush with CO2.
Flush target vessels with CO2 before transferring beer. If hops are to be added at the same time (i.e. dry hop #2), add them to the vessel first.
Don't be stingy with CO2! CO2 is cheap. To flush vessels, growlers, kegs we have a separate bare gas line off one of our manifolds with its own shutoff.
Add dry hops #1 once fermentation is nearing completion (i.e. 5 points from terminal gravity) and raise the temperature to 70-72F. We simply turn off the fermenting fridges and allow the beer to naturally rise to room temperature. Steep dry hops #1 for 3 days while fermentation finishes. Assume fermentation is done if the gravity does not change over ~3 days.
Add dry hops #2 to brite tank (we use 5 gallon glass carboys), purge with CO2 to avoid oxygen pickup, then carefully rack in the beer on top of the hops. Allow to steep for 3 days at 70-72F room temperature, gently swirling a few times a day. We do not recommend using hop sacks or other containers as you'll get the best flavour extraction from the hops if you let them roam free. For beers such as this that require multiple dry hop additions, some will dry hop in kegs using stainless steel dry hoppers, tying a piece of unflavoured / unwaxed dental floss to the lid to make it easy to remove (the floss is thin and doesn't impede the seal between the keg and keg lid). We don't recommend this approach as we find that the hops tend to clump together which in turn reduces oil extraction, requiring far too many hops to be used (and more beer lost to absorption).
After 3 days in the brite tank add dry hops #3. Leave previous hops in. Swirl gently a few times a day.
After 6 days in the brite tank add dry hops #4. Leave previous hops in. Swirl gently a few times a day.
After 9 days in the brite tank package as you would normally. We rack to kegs that have first been purged with CO2, and then carbonate on the low side (around 2 volumes of CO2) to minimize carbonic bite and let the hop and malt flavours shine through. We chill the kegs to near freezing while carbonating at the same time in a 6-keg conditioning fridge. After ~1-2 weeks at serving pressure the kegs will be carbonated and ready to serve. Like all hop forward beers this Double IPA is best consumed fresh so feel free to raise the CO2 pressure temporarily to 30-40 PSI to carbonate fast over a 24 period, and then turn back down to serving pressure. Some hop bits will have invariably made their way into the keg during transfer so we use a Hop Stopper Keg Edition filter to ensure that hops do not clog the dip tube and/or end up in the glass. Force carbonating at high pressure and using a Hop Stopper filter allows us to serve this beer 24 hours after kegging. There's no need to wait a few days for any hop bits that made their way into the keg to first settle out.
We do not recommend using finings such as unflavoured gelatin as it may "round off" hop flavours / aromas.

Author:

Boil Size: 13.4 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/23/2018 2:55 PM

Notes:

Author:

KetilP

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 65

Mash Thickness: 5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: Sugar

Priming Amount: 6g/l

Creation Date: 5/17/2017 3:43 PM

Notes: NB! Fast increase in mash temp from 57 to 69. Consider adding hot water to speed up this step.
Pitch yeast at 13C.
Reduce to 11C after 24 hrs.
Increase temp to 16C for 48 hrs at end of fermentation.
When fermentation finishes, lager at 2.2C
After one week of 2.2C, add dry hop for 10 days before bottling.

(Recipe from BYO. Replace pilsner malt for 2-row pale which is not available here.)

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

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: 9/26/2016 9:48 PM

Notes:

Author:

Falango's Beer

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Açucar

Priming Amount: Açucar refinado

Creation Date: 7/21/2016 5:58 PM

Notes: Uma das pricipais diferenças é o uso de trigo não malteado, aveia e sobretudo temperos como coentro, cascas de laranja e até mesmo camomila.

Esses ingredientes produzem uma cerveja de cor amarelo pálido, com uma turbidez permanente7 (que faz com que fique “branca”), boa retenção de espuma e um caráter delicadamente condimentado. É leve, refrescante e muito carbonatada, apresentando um final seco e moderadamente ácido. Seu teor alcoólico é baixo e os lúpulos são usados com discrição, sendo portanto uma cerveja para ser tomada jovem.

Lubliner/Saaz/Tettnang/

rolled oats - Aveia em Flocos
flaked wheat - Trigo em Flocos

==== Descrição do estilo =====
16A. Witbier Aroma: Dulçor moderado (frequentemente com leves notas de mel e/ou baunilha) com suaves aromáticos de grãos e especiarias do trigo, frequentemente com um pouco de acidez. Moderado perfume de coentro, muitas vezes com notas complexas de ervas, especiarias ou apimentadas em segundo plano. Moderado aroma frutado cítrico de laranja. Suave aroma de especiarias e ervas proveniente dos lúpulos é opcional, mas nunca deve dominar as outras características. Sem diacetil. Aromas vegetais similares a aipo, tempero verde ou presunto são inapropriados. Especiarias devem se misturar aos aromas frutados, florais e doces, não devendo ser excessivamente fortes. Aparência: Coloração de palha muito pálido a dourado claro. Intensa turbidez oriunda das moléculas de amido e/ou das leveduras, que conferem aparência leitosa e amarela-esbranquiçada. Colarinho denso e branco como mousse, com muito boa persistência. Sabor: Dulçor agradável (frequentemente lembrando mel e/ou baunilha) com frutado cítrico de laranja. Refrescância com final bem definido (crisp) com uma finalização seca, frequentemente com acidez agradável (tart). Pode ter um leve sabor de trigo. Opcionalmente pode ter acidez láctica bem leve. Sabores herbáceos e condimentados, que podem incluir coentro e outras especiarias, são comuns, mas devem ser sutis e equilibrados, sem predominar. Umsabor terroso/condimentado proveniente do lúpulo deve ser de baixo a nenhum e, se notado, não deve se sobrepor ao das especiarias. O amargor de lúpulo é de baixo a médio-baixo (como em uma Hefeweizen), não interfere com os sabores refrescantes de fruta e especiarias, tampouco deve persistir no final. Amargor da parte branca da casca de laranja não deve estar presente. Sabores vegetais, similares a aipo, tempero verde, presunto ou sabão são inapropriados. Sem diacetil. Sensação na Boca: Corpo de médio-leve a médio, frequentemente com suavidade e leve cremosidade do trigo não maltado e por vezes aveia. Apesar do corpo e da cremosidade, termina seca e muitas vezes um pouco ácida. A intensa carbonatação confere sensação de efervescência. Final refrescante, devido à carbonatação, com baixa acidez e ausência de amargor. Sem aspereza ou adstringência proveniente da parte branca da casca de laranja. Não deve ser excessivamente seca e rala, nem densa e pesada. Impressão Geral: Uma ale a base de trigo, moderadamente forte, refrescante, elegante e saborosa. História: Estilo de cerveja com 400 anos de idade e que morreu nos anos 50. Foi, mais tarde, ressuscitada por Pierre Celis em Hoegaarden e cresceu firmemente em popularidade com o tempo. Comentários: A presença, característica e o grau de especiarias e acidez lática variam. Cervejas excessivamente condimentadas e/ou ácidas não são bons exemplos para o estilo. Certas variedades de coentro podem ter caráter inapropriado de presunto ou aipo. A cerveja tende a ser frágil e não envelhece bem, portanto exemplares mais novos, frescos e devidamente tratados são mais desejáveis. A maioria dos exemplos parece ter aproximadamente 5% ABV. Ingredientes: Aproximadamente 50% de trigo não maltado (tradicionalmente o trigo de inverno branco e macio) e 50% de malte de cevada claro (normalmente malte Pilsen) constituem a composição de grãos. Em algumas versões pode ser utilizado de 5-10% de aveia crua. Especiarias como coentro moído na hora, laranja Curaçao ou, às vezes, casca de laranja doce complementam o aroma doce e são bem características. Outras especiarias (p. ex., camomila, cominho, canela, cardamomo) podem ser usadas para adicionar complexidade, mas são muito menos proeminentes. Levedura ale que produz suave sabor condimentado é bem característica. Em alguns casos é feita fermentação láctica bem limitada ou adição direta de ácido lático.
Estatísticas: OG: 1,044 – 1,052
IBUs: 10 – 20 FG: 1,008 – 1,012
SRM: 2 – 4 ABV: 4,5 – 5,5%
Exemplos Comerciais: Hoegaarden Wit, St. Bernardus Blanche, Celis White, Vuuve 5, Brugs Tarwebier (Blanche de Bruges), Wittekerke, Allagash White, Blanche de Bruxelles, Ommegang Witte, Avery White Rascal, Unibroue Blanche de Chambly, Sterkens White Ale, Bell’s Winter White Ale, Victory Whirlwind Witbier, Hitachino Nest White Ale

Author:

jspirko

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.087

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: 6/2/2016 8:30 PM

Notes:

Author:

Ibasterd

Boil Size: 3.8 Gallons

Boil Time: 60

Boil Gravity: 1.037

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: 3/12/2015 8:39 PM

Notes: Brewed: 3-21-15
OG: 1.052
FG: 1.013
ABV: 5.12%

Author:

RDC4687

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.102

Efficiency: 75

Mash Thickness: 1.25

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: 9/18/2014 2:40 AM

Notes:

Author:

Garrett

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: N/A

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: 8/12/2014 2:14 AM

Notes: During the age of imperialism, England was in the midst of searching for new methods carrying their beer avoiding spoilage whilst in transit. Admiral Whitbeard, known for his love for ale, was dining with the Royal Family and speaking of a secret development in wonderful floral hop aromas through dry hopping. The intrigued Royal Family financed a voyage sending Admiral Whitbeard east though the Mediterranean in search of a hop that would enchant even the very nemesis of beer lovers. Along his way he was seduced by Calypso. like many of seafarer before, he fell into the nymphs trap, was swindled into acts of barratry, and destroyed the ship under her spell. The King of England came to know of this and funded for a search and rescue in coordination with the royal navy. While scavenging through the wreckage they discovered the new hop Calypso used to seduce Admiral Whitbeard. Alas, they had their newest creation; and Imperial Pale Ale love child brewed strong enough to handle the Admiral and Calypso hops with a balanced bitterness