Homebrew Beer Recipes | Page 7 | Browse 305,000+ at Brewer's Friend

Author:

AnteK

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: Forced Carbonation

Priming Amount: Keg with 12.54 PSI

Creation Date: 12/14/2015 11:35 AM

Notes: My recipes are all elaborated for Speidel Braumeister 20L
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.
BIAB method for Braumeister 20l, efficiency 75 %
total Water: 28l.

25l to mash
3l to sparge

Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 18 to 20 c˚ 5/7days

First Dry Hop "5 days" at 20c˚
Cascade
Simcoe
Second Dry Hop "5 days" at 20c˚
Amarillo
Columbus
Simcoe
Cold crash "5 days" at 0c˚

Author:

buzzerj

Boil Size: 6.5 Gallons

Boil Time: 75

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: 1.42

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: 2/10/2013 5:11 PM

Notes: This is the version exported to the U.S. Have a Smithwick's!

Author:

partylights

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 1/31/2012 5:30 AM

Notes: Everything in this recipe is really cut and dry..besides all of the Cocoa and Cacao Chocolate baking bars..With ten minutes to go I took about .5 gallons out of the wort and placed it in a small pot. I added the Hershey's and Ghirardelli chocolate to the wort. After it was all melted I slowly poured it back into the wort.

Author:

LarryBrewer

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Dextrose

Priming Amount: 3oz

Creation Date: 5/19/2012 9:04 PM

Notes: Copy of Spring Kölsch, same grain bill, totally different hop profile, going for more fruity flavor with Citra and Crystal hops.

The mango aroma and flavor from the citra hops should be a really interesting match for the honey and smokey notes the Kölsch yeast imparts.

This is a good beer. Great with Pizza or a Hamburger on a hot day. Grandma liked it!!! :)

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

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: 5/26/2016 8:46 PM

Notes: SPECIFICATIONS:
OG 1.055
FG 1.011
IBU's...... 30-35 from bittering, not sure of utilization from all the late addition hops. Perception is much more than 35 IBU's though.
SRM 4
ABV 5.3% - This is definitely more of a "session" IPA - but, the heavy late hops and full body really make it drink like a regular IPA without the 6-8%+ abv of a lot of the popular IPA's and DIPA's

**I brew 6.5 gallons of finished beer (post boil)..... this allows me to leave some hop/trub behind in boil kettle and fermenter and get 5 gallons eventually into serving keg. If you finish with 5 gallons post boil, you might want to adjust hops down a bit.
6.5 gallons post boil
5.75 gallons into fermenter
5 gallons into keg

GRAIN BILL:
% and the actual amt. I use for 6.5 gallons @ 84% mash efficiency (your efficiency may vary)
44% Rahr 2 Row ( 5 lbs)
44% Golden Promise (or similar.... Pearl, Maris Otter) (5 lbs)
4% Flaked Oats (1/2 lb)
4% Flaked Barley 1/2 lb)
2% Wheat (1/4 lb)
2% Honey Malt (1/4 lb)

60 minute mash @152-154)

HOPS:
**60 Min. = .75 oz Warrior
**Flame Out = 1oz. each of Citra/Galaxy/Mosaic
**Chill to 160 or below and add 1oz. each of Citra/Mosaic/Galaxy. Stop chiller and allow hops to sit for 30 minute or so. Stir up/whirlpool wort every 5 minutes or so.
Chill to 62 and let hops settle out as much as possible. Transfer wort to fermenter. I tend to leave behind .75 gallons of true and hops (this is why I brew 6.5 gallon batch).

**Dry Hop #1- At day 5-7 - add the following to primary fermenter:
1.5 oz. Citra
1 oz. Mosaic
.5 oz. Galaxy

**Dry Hop #2 - Around day 12, transfer to CO2 purged dry hopping keg with
1.5 oz. Citra
1 oz. Mosaic
.5 oz. Galaxy
(I use this strategy: http://www.bear-flavored.com/2014/09...no-oxygen.html )

Day 14-15 - Jump from Dry hop keg to serving keg. Force carbonate to moderate/moderate-low.

WATER PROFILE:
I use 80% RO water, 20% Hard (Carbon Filtered) tap water in Mash, 87% RO in sparge water:
I add per gallon of mash and sparge water -
Gypsum = .2 grams/gallon
CaCl = .6 grams/gallon
Epsom = .1 gram/gallon
Canning Salt = .2 grams/gallon
Lactic Acid = .5ml/gallon mash, .25 ml/gallon sparge ( I am using 5 gallons mash water and 6 gallons sparge water).

Using B'run Water

Ca = 96
Mg = 12
Na = 28
Sulfate = 67
Chloride = 128
Bicarbonate = 70

Mash pH = 5.37-5.42
Final runnings pH = 5.60
Pre-boil Kettle pH = 5.40-5.45
Post Boil pH = 5.3-5.35

Water Profile - the simple solution:
***Many people ask about a more general guide to water because they do not know what their own water profile is, or they have not made the jump to using a water profile software. I use B'run water, and the above profile. However, if you just want to get in the ballpark of something "similar" to start with..... The simplest solution is this:
100% RO water for both mash and sparge.
Per 5 gallons of mash water: 1 tsp of CaCl + 1/2 tsp Gypsum
Per 5 gallons of sparge water: 1 tsp of CaCl + 1/2 tsp Gypsum

This should bring you in around 140 Chloride and 80 Sulfate.

This does not take into account trying to get Na or Mg numbers. It ignores bicarbonate and as it is 100% RO, it should bring your mash pH in around 5.41 without any acid addition.

ROUGH estimate of grams to tsp of minerals:
1/4 tsp Gypsum = .9 grams
1/4 tsp CaCl = 1.1 grams
1/4 tsp Epsom Salt = 1.3 grams
1/4 tsp Canning Salt = 1.8 grams

FERMENTATION
Yeast - Conan(vermont IPA), 1318 is also a yeast many choose to use in beers like this.
I tend to start fermentation off around 62 at let it free rise to 66-68 degrees through the first 3 days or so of fermentation. At that point, I like to move it somewhere that it can finish off in the 68-70-72 range.

OTHER THOUGHTS/NOTES:

I keep almost everything the same in brewing IPA's to this style. However, I do mix up the hops. I always bitter with warrior, and always use 4 sets of 3 ounce additions at Flameout, Whirlpool, Dry Hop #1, Dry Hop #2....... but, not always the same hops. I sometimes do 100% Citra. I sometimes do equal parts of Citra/Mosaic/Galaxy for all 4 additions (Grapefruit!!!!), I some times do equal parts (1.5 ounces) citra/mosaic at all 4 additions... But always the same basic amount, in the same basic schedule.

The water is important for getting this "style" of IPA. It is important to go higher on chloride and lower on gypsum (I think). I also ...... and I don't know exactly why...... have had more success including some my high bicarbonate water and using lactic acid to shoot for pH in the 5.4 range (as opposed to a lower pH).

I have found this strategy to get very much in the ball park of these types of beers...... Hazy, full bodied, juicy/fruity hops.

Author:

brewcrewjake

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.5

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: 4/28/2017 1:24 PM

Notes: This pale, light-bodied golden ale is copyrighted by, brewed in, and named for the German city of Köln. Kölschbier is traditionally given a long, cold aging period like a lager, which makes for a very smooth and clean beer. A small dose of German Hallertau hops cuts the richness of the malt. “Spritzy” is a word often used to describe Kolsch - very refreshing, and a popular lawnmower beer for beer snobs!

-- DRY YEAST (DEFAULT):
Safale US-05
Optimum temperature: 59–75°F

-- LIQUID YEAST OPTION:
Wyeast #2565 Kolsch
Optimum temperature: 56–64°F.

Author:

xjames14x

Boil Size: 12 Gallons

Boil Time: 90

Boil Gravity: 1.063

Efficiency: 70

Mash Thickness: 1.75

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: 6/11/2015 11:22 PM

Notes: I put the vanilla beans in the secondary for 5 days with the cacoa nibs. try to get organic and make a tincture with vodka for a couple days to kill what could be on the beans. split the beans down the middle to open them. start your fermentation around 63-65 degrees for 3 days then ramp up to 70 for the rest of the fermentation.

This beer took 4th in a BJCP judged event out of 26 for the russian imperial stout style.

Author:

Matt Trethewey

Boil Size: 8.44005 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 72

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: 8/13/2011 6:56 AM

Notes: My wife and her best friend LOVE this beer. I do too! I developed this recipe after sipping on a couple of the commercial examples. They have the type of malts, hops, IBU's and ABV on their website so it was pretty easy to put together. I kicked the alcohol up a little bit to bring it over 5%. Should turn out good.

Author:

Bakke Brygg

Boil Size: 24 Litres

Boil Time: 90

Boil Gravity: 1.082

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: Sukkerlake

Priming Amount: 5,5 g sukker/L

Creation Date: 11/9/2013 11:15 AM

Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 25 l meskevann og 8 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større eller mindre mengder meskevann. Med dette brygget vil du med noen typer bryggeutstyr være nødt til å dobbeltmeske. Sjekk alltid manualen og hva maksimum anbefalte maltmengde er på utstyret du bruker.

Mesking på 66 grader i 90 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 17 grader før pitching av gjær.

Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-6 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14-21 dager).

Gjæralternativer: WLP001, WLP013, WLP028, WLP051, WLP090, Danstar Nottingham, Safale US-05

Imperial stout er en øltype med mye rom for å leke seg med ulike råvarer. Denne varianten er relativt balansert, og hverken forsiktig eller ekstrem i humlepreget. Vil du lage en imperial stout med mer amerikansk "humleføring", kan du bytte ut Target og East Kent Golding med humler som Columbus og Centennial, og doble tilsetningen ved 5 min før kokeslutt. Evt. kan du også tørrhumle med 2-3 gram humle/liter en ukes tid ut i gjæringen for en imperial stout med skikkelig humlepunch!

Author:

Sam_abq

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/9/2016 4:14 PM

Notes: Three liquid packs of yeast (target >230 billion cells. Overpitch with 4 liquid packs if dates questionable.
Grain increased and efficiency estimate decreased because this is first all-grain attempt.
Increased 15 min boil hops from .5 to .75 to raise IBUs.

Author:

LarryBrewer

Boil Size: 6.75 Gallons

Boil Time: 90

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: Keg

Priming Amount: 10 psi

Creation Date: 3/4/2012 12:01 AM

Notes: Ferment for 3 weeks in the primary, before racking, pull it out of the fridge and let it warm to room temperature for 2 days (dialectal rest). Rack it, and leave it around 36F for 4-6 weeks for the lagering phase.

I then keg it, force carbonate, and after about 3 months it is ready to drink. The beer tastes strange when it is green. It really needs the extra time to settle down. Be patient with it, but it is worth it!

Author:

RustyBarrelHomebrewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 70

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: 9/11/2019 6:26 AM

Notes: Won 1st place at 2018 Stone Homebrew Competition and American Homebrew Association Rally!

Recipe is for 70% brewhouse efficiency. Standard infusion mash at 152 for 60 minutes and batch sparge.

Adjunct addition notes :
* Lactose can be added at flameout
* For the mango, plan to add after high krausen. I buy frozen mango chunks, thaw at room temperature, then blend into puree.
* vanilla bean should be prepared in a tincture : split and scrape the bean(s), add to a small glass and top with very small amount of vodka (enough to cover the scraped bean and filling)
* add the vanilla bean tincure and coconut with the dry hops - usually put them all together in a muslin bag
* once fermentation is complete i usually cold crash for 24 hours then package.

Author:

mkatz9267

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 70

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: 4/13/2016 2:17 PM

Notes:

Author:

p2beer

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: FORCED CARB

Priming Amount: N/A

Creation Date: 6/4/2012 7:48 AM

Notes: MASH WITH 12L WATER AT 71C TO SETTLE AT 65C . MASH FOR 75MINS
SPARGE WITH 20L WATER AT 76C
TO GET AROUND 25L IN KETTLE

ALL MALT JOE WHITE

Author:

nebulous13

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.076

Efficiency: 70

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/30/2015 9:13 PM

Notes: Mash 60m at 150

Ferment for 2 weeks primary + 4 weeks secondary.
Condition at least 2 months before drinking.

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.082

Efficiency: 75

Mash Thickness: 1.2

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: 6/7/2016 12:36 AM

Notes: Mash high 155, Ferment at 62 till krausen drops, slowly raise to 72 and add dry hops. Rack to keg/bottles 7 days later. No finings. Serve when carbed. US-05 Will make an awesome beer as well, slightly dryer and less cloudy.

Author:

bam51888

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/18/2015 10:41 PM

Notes: 5.0 gal Strike @ 160
1 gal grain absorption loss
1.5 gal sparge @ 170
Dry Hop 2oz @ day 14
Cold Crash Day 18 for 48 hrs
Into Keg Day 21

Author:

kcpup

Boil Size: 6.75 Gallons

Boil Time: 90

Boil Gravity: 1.072

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: 11/11/2012 6:02 AM

Notes: Going to have to mash at a ratio of 2.4 qt/lb to fit into mash tun. Do rest as sparge.

Author:

Mickey

Boil Size: 5 Gallons

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/4/2015 9:50 PM

Notes: This recipe is meant to me reminiscent of Sapporo, Asahi, and Kirin. However less bland. A clean yeast that really lets the hops shine would be great. This recipe would also be great fermented with WY3711 saison at 70-80F.

I should add that instead of flaked rice I cereal mash medium grain California grown rice.

Feel free to use my label http://i.imgur.com/EzYbq9p.jpg

Author:

Cole Thomas

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

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: 3/13/2016 3:20 PM

Notes: Prepare a 2L yeast starter. Single infusion mash at 154°F., using 1.5 qts water per pound of grain. Sparge to collect 7.5 gallons of wort. Add hops at beginning of 60-minute boil. Add orange peel and coriander in last 10 minutes of boil. Chill wort, pitch yeast starter, and ferment at 65°F. for one week, then transfer to secondary for two weeks.