Homebrew Beer Recipes | Page 703 | Browse 310,000+ at Brewer's Friend

Author:

waterfowl brewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.074

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: 8/20/2016 5:44 PM

Notes:

Author:

GregH

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 78

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/1/2016 2:45 PM

Notes: elderberries: 2 lb. fresh or 1 lb. dried

For first try I am using 1 lb. dried, soaked in Bourbon to add to secondary (filled qt. Jar covered with Whiskey)

Author:

raiderrob

Boil Size: 7.33 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 75

Mash Thickness: 2.25

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: 3/24/2016 4:23 PM

Notes:

Author:

RustyBarrelHomebrewing

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.08

Efficiency: 68

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: 9/30/2021 8:24 PM

Notes: ==============================
12/3/2021
did not take down FG. the beer tasted amazing but turned brown after about a week. mustve oxidized during kegging or carbonating (shook keg) but it really tasted great, a lot of tropical fruity flavor and smell. not sure what hops are in this blend. detected a small amount of galaxy in it.

==============================
10/5/2021
Brew day. Updating to 68% efficiency for 1080 OG. Not sure volume tho

==============================
10/4/2021
removing DME. this will be the first brew on the grainfather so im hoping to not get abysmal efficiency - predicting/bumping efficiency up from 52 to 63 for 7.8%abv.

also starting from primo (RO?) water and building to "light colored and hoppy" BF profile.
==============================
9/30/21
BRANCHING OFF ZAMBA HAZY FOR SITIVA HAZY

pretty much going to brew it the exact same grain bill and hop profile, may leave out the warrior, and using rva 132 instead of kveik.

TODO : need to fill in AA on sitiva

==============================
6/17/21
1.015 measured FG on 6/17/21 for 7.75%abv

==============================
6/10/2021
Brew day. Ended up with too much wort, again. Forgot to cook oats but I did double crush. Still only got 50% eff wtf. Adding 2 lb dme to try to save it. Adjusting the attenuation to convince myself kviek will go down to 1012 and 8%. Bad brew day

==============================
5/14/2021
Initial recipe creation,
grain bill : copying DRIP 3. boosting a little bit. changing eff to 60 i think we should be able to do that especially with cooked oatmeal. pay more attention to volumes. try not to end up with too much wort!

hops : will feature zamba. single hop. composing schedule based on blueberry yum yum. even split between 5 min, flameout, high krausen and standard dry hop (maybe keg)

yeast : prob would be better with london, but will consider kviek

water : thinking i will use tap. acid malt for pH. we have observed better results in west coast with water adjustments, maybe we try here too?

==============================
2/3/2021. Did not make it into feb. Its about 40 days since it was kegged, less than that since canned. The canned beer stoll looks nice and smells and tastes better than some commercial stuff but it's too bitter and lost a lot of spunk. For this next time I think we need to nail down the gravity, nail down the ph. Ditch the warrior and do like a full lb total hops and do like 1/3 hop bill in whirlpool. Try to limit oxidation in transfers but I dont think that is the main problem here. Consider doing some water adjustments. I wonder how the west coast ipa water profile would do for this.
==============================
12212020 updating recipe here to reflect what i did. please reference previous versions of this recipe for the original/correct recipe. realized i didnt have any real citra during brew day so i overloaded on mosaic and used a little citra noble. then in dry hop i did something off script as well cant remember what but i think i mightve done 4 oz citra and 2 oz mosaic?

efficiency was bad, target 1072 actual 1065. bad ph reading. not sure what happened but maybe some issue with water. need to examine water profile from tap and/or build a custom profile from scratch.
==============================
12162020 recipe was drastically changed. Bad ph (4.97. wtf?) on brew day and wrong hops. Anyway also used London 3 new pack with 1 day starter expected 1017 FG instead of reused hothead 1010 FG changing that now.
==============================
11/23/2020
planning for brew 3. last one was indeed way off, not sure why, see theories below. this time bumping up 2row and wheat to get to 8%. thinking about switching from kviek and use regular london just because of my chamber and compatibility with other stuff going on. also thinking about possibly modifying water profile. thinking about brewing 10 gals eek. possibly bumping up the hops?
===============================
10/2/2020
kegged this a couple days ago. really hot with hop burn. and kind of a rubber smell and taste. i wonder if i pushed this kveik too far. also i have not been cleaning it from trub and it could possibly have gelatin protein gunk it in? not sure. prob need to start again with a fresh pitch. anyway the first pint was pretty bad tasting and the second i drank last night was also but a little better. maybe hop burn will subside. its only about 10 or 11 days out from brew day. some ipas taste better after a couple weeks. maybe itll improve.
===============================
9/9/2020
bumped up 2 row from 7.5 to 9.5, boosted up oats. not sure how efficiency will be but im assuming 65% without the oats factored in. with oats added im assuming it drops to 55. could be wrong. maybe the gravity is the problem.

added 4 more oz hops.

TODO : should figure out water...
this has sample profile but has bicarbonate instead of alkalinity :
https://www.clawhammersupply.com/blogs/moonshine-still-blog/juicy-neipa-new-england-ipa-recipe

maybe think about searching brewersfriend for one

===============================
6/28/2020
brewed tue 6/23
dry hopped fri 6/26
cold crash sun 6/28
keg & carb mon 6/29
can tue 6/30

im not finding any research on kveik needing cleanup / diacetyl rest time after terminal gravity?? some places are saying you can rack it 36-72 hours after pitch

===============================

this one is a combination of the hop profile of all the rage
* https://www.brewersfriend.com/homebrew/recipe/view/520206/all-the-rage-conan-alt-mini-mash-30min-

and the grain bill from please come to boston
* https://www.brewersfriend.com/homebrew/recipe/view/978461/please-come-to-boston-neipa

but also using hothead kveik yeast for this thing. this is the first beer with henrico water profile input and pH estimates observed, as such will be adding some acidulated malt to hopefully bring the mash pH down

Author:

bhive01

Boil Size: 7.08 Gallons

Boil Time: 90

Boil Gravity: 1.08

Efficiency: 80

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/11/2020 6:22 PM

Notes: 2024-02-11 People still remember this beer a few years later. The boil down on the stove of a gallon of wort makes a huge difference. Gives it a huge amount of flavor, be careful not to burn it. (BrewDay Edit: boiled down in a large pan for about 40 minutes, got it to about 220ºF when it looked like a thick pancake syrup and had darkened considerably) Because it wasn't too far, it redissolved and didn't burn to the bottom of the kettle, lots of stirring.
I'm lazy this time and grabbed 3 packs of OYL-015 Scottish Ale instead of doing a starter with WLP-028. Going to triple the amount of yeast nutrients and oxygenate on setting 1 (Blichmann regulator) for a few minutes to get it good.
Also adding 5 g ascorbate to mash for oxidation protection (gosh this doesn't make sense with oxygenation, but it seems to work in NEIPA so why not everywhere too?)
Also, also, the original had a "light and malty" water profile so I switched it up to Edinburgh. Not paying attention to the carbonate, but needed slaked lime to get the calcium up, which means I need more acid to balance it. Aiming for a mash pH of ~5.4.

Created a 2 L 1.060 Pils DME starter (1L in each 1 gallon jugs) and applied the Shaken Not Stirred approach.
https://www.experimentalbrew.com/blogs/saccharomyces/shaken-not-stirred-stir-plate-myth-buster

Starter:
342 g Briess Pils DME
2L distilled water
one ball of CaCl2
pinch of Ca2SO4
pinch of NaCl (table)
pinch of yeast nutrient
1 Pack of WLP028
7 pellets of EKG
Boiled then cooled to 70ºF with ice water bath in sink
~18 hours @ room temp (~60-70ºF)

Post mash, pull 1 gallon of liquid and boil that down in a shallow frying pan while you boil the main pot. This will create massive MRPs and flavor.

Author:

NelsonBrewer

Boil Size: 4 Litres

Boil Time: 60

Boil Gravity: 1.096

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: 7/15/2018 3:38 AM

Notes: Mangrove Jack's Apple Cider
- As per instructions
- Concentrate added to fermenter
- 4L boiling water from pot added to juice concentrate and mixed with sterile brewing spoon, add 1kg dextrose and mix until dissolved
- Topped up to 22L (recipe says 23) with cold water from tap - didn't want to overfill the keg
Temp 19.0oC, pitched packet of dry yeast - MO2
- sterilise packet and scissors
Didn't add sweetener
Temp in fridge set to 22oC (probe on outside of bucket)

Pitch: 19.0oC with DRY yeast at 1835hrs on 14.7.18
OG: 1.046, 11.6 Brix

Next time:
- rehydrate yeast in pre-boiled water prior

Author:

BenchBrew

Boil Size: 9.75 Gallons

Boil Time: 75

Boil Gravity: 1.051

Efficiency: 68

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/20/2018 5:02 PM

Notes: Reserve 4oz of maple syrup for keg addition. Heat to almost boiling with equal parts water to sanitize, then add at kegging

Cook bacon to super extra crispy then dry with paper towel until no oil remains. Bake in toaster oven further if needed then add to 6oz of vodka in a sealable container. Place in fridge for a week to extract flavours then add half tsp of tincture at a time to taste

Author:

Lindi Court Brewery

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/3/2016 6:19 AM

Notes: Mashing is with a recirculating infusion mashing system (RIMS), hence the initial infusion and gradual heating to the saccharine rest.

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/17/2016 4:13 PM

Notes:

Author:

Mog

Boil Size: 26.5 Litres

Boil Time: 150

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 3.65

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: 4/15/2012 1:04 PM

Notes:

Author:

michael angelo

Boil Size: 1.25 Gallons

Boil Time: 15

Boil Gravity: 7.6

Efficiency: 79

Mash Thickness: 1.2

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/14/2015 6:03 PM

Notes: Dried Orange Peel .35 oz 3.9 LBS per 30 BBL turn
Canela 3.5 grams 1.4 LB per 20 BBL turn

In house peel : 1 LB Needed: 7 LBS
In house canela: 1.75 LB Needed: 1 LB

Author:

Jan Erik Johansen

Boil Size: 27 Litres

Boil Time: 80

Boil Gravity: 1.09

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/15/2015 1:15 PM

Notes:

Author:

Stangabogan

Boil Size: 57 Litres

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 55

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/13/2015 12:31 PM

Notes: Dårlig mesking på første brygg, kun 55% effektivitet

Author:

NixonBrew1

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: Corn sugar and Disoranno Amaretto

Priming Amount: See Below

Creation Date: 2/8/2015 5:56 AM

Notes: Use the booze for bottling. 750 ml disoranno. 1 oz corn sugar. This is equivalent to about 3.8 oz corn sugar because the Disoranno has 3 grams of sugar per oz. So a 750 ml bottle has just under 3 oz of fermentable sugar.

I boiled the corn sugar in some water and then Dumped that in the bottling bucket. Then just dumped the disoranno in because its already sterile.

The disoranno brings the abv up to about 5.6%

Had a cask aged almond stout at Helms Brewery in San Diego. Thats where I got the idea

Update: its a little over carbed. Omit the 1 oz corn sugar

Author:

jesperp85

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 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: 1/18/2015 8:29 PM

Notes: Soak ginger in gin for fermentation and add to secondary

Author:

Boil Size: 60 Litres

Boil Time: 70

Boil Gravity: 1.042

Efficiency: 80

Mash Thickness: 3.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: Sugar

Priming Amount: 294g

Creation Date: 1/18/2015 5:06 PM

Notes:

Author:

DrSherlock

Boil Size: 5 Gallons

Boil Time: 90

Boil Gravity: 1.032

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/31/2014 6:51 PM

Notes:

Author:

Woodshop Brewer

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.3

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: 4/23/2014 1:59 AM

Notes: http://www.thirteen.org/programs/pbs-digital-studios/mister-rogers-remixed--garden-of-your-mind/

Author:

FFATS Brewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

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: 8/6/2013 5:40 PM

Notes: Cleaned up my grain inventory with this one. Was a little worried about the % of speciality grains but decided to try it out. Wort tasted magnificent, in the secondary now.