Homebrew Beer Recipes | Page 7398 | Browse 315,000+ at Brewer's Friend

Author:

Stu Dusty

Boil Size: 32.81 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 0.52 bar

Creation Date: 1/7/2021 5:57 AM

Notes:

Author:

mascervesa

Boil Size: 12.55 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 78

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: 3.75 oz

Creation Date: 2/5/2024 11:17 PM

Notes: Mash at 150° F (66° C) until conversion is complete. Lauter and sparge to collect 7.5 gal. (28.5 L) of wort and boil 60 minutes. Do not add Whirlfloc or Irish moss.

At flameout, wait until wort cools to 180° F (82° C) to avoid volatilizing hop oils. Set timer for 40 minutes and add first hop stand addition.

After 10 minutes and 20 minutes, respectively, add the second and third hop stand additions.

After the total hop stand of 40 minutes, chill wort to 67° F (19° C), decant starter, pitch yeast, and aerate.

Over the course of the two-week fermentation, ramp the temperature up to 73° F (23° C) to ensure full attenuation.

On approximately day five of fermentation, when attenuation has reached about 80 percent, add the first dry hop addition.

Five days later, remove the first dry hop addition, add the second addition, and dry hop for five more days.

Carbonate to 2.5 volumes of CO2 (or add 3.75 oz./106 g corn sugar if bottling) and drink fresh. Prost!

Author:

Dr. Ned

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/25/2023 10:00 PM

Notes:

Author:

Boil Size: 3.57 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 60

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: 7/30/2022 6:44 PM

Notes:

Author:

Boil Size: 344 Gallons

Boil Time: 75

Boil Gravity: 1.06

Efficiency: 85

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: 5/9/2022 3:21 PM

Notes: This recipe is from the BYO Clone and the Zymurgy Article with Vinnie Cilurzo. Also I found a thread where an unhappy employee took a pic of the original recipe sheet from a brew in 2014. The hop schedule changes slightly due to variations and quality of available hops. The 2014 version is the only one that keeps the Amarillo hops which I have heard were in earlier versions of Pliny.

Also I add the Acidulated Malt to control my PH, you can always just sub 2 row if not needed

Author:

Canehdn

Boil Size: 1.25 Gallons

Boil Time: 60

Boil Gravity: 1.292

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/27/2021 3:06 PM

Notes:

Author:

FH Steinbart Co.

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 65

Mash Thickness: 1.25

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: 10/27/2021 3:27 PM

Notes:

Author:

hoffje12

Boil Size: 1.7 Gallons

Boil Time: 60

Boil Gravity: 1.038

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: 4/15/2021 3:52 AM

Notes:

Author:

Genus Brewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/1/2021 6:45 PM

Notes:

Author:

Dylan M

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/18/2021 5:43 PM

Notes:

Author:

sambasvante

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/26/2017 7:00 PM

Notes:

Author:

hrickard

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 65

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: dextrose

Priming Amount: 115.4 g

Creation Date: 11/30/2020 10:17 PM

Notes:

Author:

Genus Brewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: 1.25

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: 10/3/2020 10:30 PM

Notes:

Author:

El Sabana Brewery

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/16/2020 8:18 AM

Notes:

Author:

Timber Ryan

Boil Size: 7.3 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 63

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 5 oz

Creation Date: 9/9/2019 8:59 PM

Notes:

Author:

winniethebrew

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 83

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/19/2019 1:45 AM

Notes:

Author:

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 1.75

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: 2/13/2019 9:40 PM

Notes: Allow to ferment for 21 days, cold crash and gelatin fine

Author:

ForeverBrewing

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.05

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: 12/9/2018 12:11 PM

Notes:

Author:

BrianBeer

Boil Size: 6.625 Gallons

Boil Time: 80

Boil Gravity: 1.054

Efficiency: 68

Mash Thickness: 1.45

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/6/2018 9:20 PM

Notes: Mash grains at 152°F (66.7°C) for 60 minutes. If including a mash out step, raise temperature to 168°F (75.6°C) and hold for ten minutes. Sparge with 168°F (75.6°C) water to collect 6.53 gallons (24.7 liters) of wort.
Bring to a boil and add hops as indicated. At flameout, stir wort to cool slightly and add whirlpool hops. Let rest for 20 minutes before chilling the rest of the way to pitch temperature.
Pitch yeast. Ferment at 60–62°F (15.6–16.7°C). Add dry hops towards the end of active fermentation, when specific gravity is around 1.020–1.024 (5.1–6.1°P). Let rest for four days or until fermentation is complete.
Cold crash to drop hops out of suspension.

Homebrewers Association article...
Sierra Nevada Resilience IPA

November 21, 2018
The Camp Fire–the most devastating wildfire in California’s history–has hit close to home for Sierra Nevada Brewing Co. While the Chico brewery was spared, many of Sierra Nevada’s employees, patrons and neighbors lost everything as the Camp Fire ravaged northern Californian.
To help raise much needed support for the recovery efforts, Sierra Nevada has created a beer called Resilience IPA. Sierra Nevada, along with many of its professional brewing peers, will be brewing and selling Resilience IPA with all proceeds donated to the Sierra Nevada Camp Fire Relief Fund through Golden Valley Community Bank Foundation.
It is our hope that homebrewers will make a batch of Resilience IPA in solidarity with Sierra Nevada and pro breweries across the country. While we can’t sell our creations and donate the proceeds, please consider donating to the Golden Valley Community Bank Foundation if you are able.
Are you a professional brewery or homebrew shop that would like to join the cause? Contact Sierra Nevada Brewing Co.
This recipe was provided by Sierra Nevada Brewing Company and scaled down from the original by Chip Walton of Chop and Brew.
Sierra Nevada Resilience IPA | American IPA
INGREDIENTS
For 5 gallons (18.9 L)
11 lb. (4.99 kg) Rahr 2-Row (90%)
1.25 lb. (0.57 kg) Crisp Crystal 60L (10%)
1.0 oz. (28 g) Centennial hops @ 80 min (33 IBU)
1.0 oz. (28 g) Cascade hops @ 15 min (8.5 IBU)
1.0 oz. (28 g) Centennial hops @ 15 min (15.5 IBU)
0.5 oz. (14 g) Cascade hops @ Whirlpool (2.6 IBU)
0.5 oz. (14 g) Centennial hops @ Whirlpool (4.7 IBU)
0.5 oz. (14 g) Cascade hops @ dry hop (0 IBU)
0.5 oz. (14 g) Centennial hops @ dry hop (0 IBU)
Imperial Dry Hop yeast or American ale yeast of your choice.
SPECIFICATIONS
Original Gravity: 1.065 (16 P)
Final Gravity: 1.016 (3.9 P)
IBU: 64
SRM: 11
DIRECTIONS
Mash grains at 152°F (66.7°C) for 60 minutes. If including a mash out step, raise temperature to 168°F (75.6°C) and hold for ten minutes. Sparge with 168°F (75.6°C) water to collect 6.53 gallons (24.7 liters) of wort.
Bring to a boil and add hops as indicated. At flameout, stir wort to cool slightly and add whirlpool hops. Let rest for 20 minutes before chilling the rest of the way to pitch temperature.
Pitch yeast. Ferment at 60–62°F (15.6–16.7°C). Add dry hops towards the end of active fermentation, when specific gravity is around 1.020–1.024 (5.1–6.1°P). Let rest for four days or until fermentation is complete.
Cold crash to drop hops out of suspension. Rack to secondary or keg.
Extract Option:
Substitute 8 lb. (3.63 kg) pale liquid malt extract or 7.5 lb. (3.40 kg) pale dry malt extract for 2-row malt. Steep crystal malt in brew pot for 20 minutes at 167°F (75°C). After steeping, remove specialty grains and bring water to a boil. Note: when adding malt extract, it is recommended to turn off or remove heat so as not to scorch the extract on the bottom of the pot