Homebrew Beer Recipes | Page 7472 | Browse 320,000+ at Brewer's Friend

Author:

JohnGalt

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.068

Efficiency: 80

Mash Thickness: 2.5

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: 7/21/2021 2:14 PM

Notes:

Author:

odd duck

Boil Size: 8.88 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 85

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: 2/7/2024 9:00 PM

Notes:

1.5 oz Amarillo dry hop near end of fermentation for 3 days

Author:

Craigerrr

Boil Size: 22.64 Litres

Boil Time: 120

Boil Gravity: 1.036

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: 0.72 bar

Creation Date: 1/3/2024 6:11 PM

Notes: remove 4 liters of wort, boil separately down to 1 liter, then add back to kettle

Author:

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 13

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: 263.9 g

Creation Date: 8/16/2023 10:06 PM

Notes:

Author:

Antmaniac

Boil Size: 3 Gallons

Boil Time: 120

Boil Gravity: 1.175

Efficiency: 77

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: N/A

Creation Date: 4/30/2023 4:37 PM

Notes: Mash at 150°F (66°C) for 60 minutes. Boil for 120 minutes. Add the molasses in the last 10 minutes of the boil. Caramelize the table sugar on the stovetop, cool it to room temperature, break it into chunks, and add it to the primary before you pitch the yeast. Ferment in the high 60s to low 70s Fahrenheit (low 20s Celsius) for 30 days. Move it to secondary fermentation for 90 days.

This recipe goes nuts when fermenting. I typically lose 15–20 percent of the batch out of the blow-off tube when it’s in the primary fermenter. I force carbonate and then bottle with a counter-pressure filler. I’ve had mash efficiency as low as 35 percent on this, so make sure you’re adjusting for your own system.

First brewed as a 2.5 gallon batch 7-28-23. Halved all the fermentables. Changed yeast to Safeale 04. Did not halve the hops.

Preboil gravity was 1046. After 2 hours, after molasses, gravity was 1056, so added 1.8lb of DME. Post boil gravity was 1081, added 1 lb 4 oz of solid cooked sugar to the fermenter, per instructions so original gravity around 1095.

Cooled to 66 and added 2 packets of dry S04.

After 2 weeks let temp rise to 68. It finished at 1026 FG. Put into a keg after 4 weeks and put in kegerator for storage at 45 degrees.

Author:

Boil Size: 35.75 Litres

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 70

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: 6/20/2022 6:12 PM

Notes: 50

Author:

tylerwaite

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.07

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: 1/28/2022 10:21 PM

Notes:

Author:

RustyBarrelHomebrewing

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 65

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: 1/26/2022 5:05 PM

Notes: ==============================
1/26/2022

redoing the water to adjust it from tap. 9 total gallons, 6.5 for mash and 2.5 to sparge. acid malt alone was enough to fix the alkalinity.

taking out the galaxy because ew. i have doubts about the huell melon as well. maybe get some more mosaic to have on hand in case it sucks you can add 4 more oz dry hop in the keg.

==============================
12/3/2021

REPACKAGING Umbrella BSG Sitiva brew into a new hazy featuring Julius huell melon and possibly mosaic and galaxy. these are all hops gifted to me by pixelperfectbrewing. the hops all have dates on them (should record that here) and are packaged well.

will plan to hop with only julius and huell and see how it is. if too bland finish off with 2oz mosaic and 2 oz galaxy.

going to also use hothead or maybe voss for this on time crunch before christmas. will pitch 1st round dry hop same time as yeast.

==============================
12/3/2021
still need to fill in 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.

==============================
???
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:

Cangan

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: 3/4 C to 2C H2O

Creation Date: 9/30/2021 8:50 AM

Notes: Preheat Igloo to 140-150 F
11.5 Qt strike water @ 170 F to hit 152 F temp.
Hold 60 min.
Add 10 Qt H2O @ 190 F to hit 168 F temp
Hold 15 min.
Sparge with 15.5 Qt 168 F H2o & collect 7.0 Gal Wort.
Boil time is 60 min Add Hops, Irish Moss, Cocoa @ times.
Chill to 65-70 F
Aerate 60 sec & Pitch yeast
Ferment @ 68 F 14 days.
Batch Condition 21 days @ 70 F @ 2.5 vol CO2 with 3/4 C corn sugar- 2 C H2O.
Est OG 1.062 Act OG
Est FG 1.018 Act FG
Est ABV 5.79% ABV
Brewed 03-29-2015
Ferment
Bottle
Ready

Author:

Boil Size: 45 Litres

Boil Time: 90

Boil Gravity: 1.069

Efficiency: 60

Mash Thickness: 2

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: 8/11/2021 1:20 PM

Notes:

Author:

Zerosopp

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.073

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/11/2018 1:25 PM

Notes:

Author:

BrewsByDreads

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.081

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/11/2020 11:45 PM

Notes:

Author:

Boil Size: 2800 Litres

Boil Time: 90

Boil Gravity: 19.7

Efficiency: 75

Mash Thickness: N/A

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: 12/4/2020 2:07 PM

Notes:

Author:

PPangs

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.074

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 3.7 oz

Creation Date: 11/2/2020 6:16 PM

Notes: Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 152 °F (67 °C). Hold the mash at 152 °F (67 °C) until conversion is complete, which should be less than 60 minutes. Raise the temperature to mash out at 168 °F (76 °C).

Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (25 L) and the gravity is 1.070 (17 °P). Optionally, add treacle to the wort stirring thoroughly to avoid scorching.

The total wort boil time is 90 minutes. Add the bittering hops with 60 minutes left in the boil. Add Irish moss or other kettle finings with 15 minutes remaining and the spices with one minute left in the boil. Chill the wort rapidly to 67 °F (19 °C), let the break material settle, rack to the fermenter and aerate thoroughly.

Pitch 15 grams of properly rehydrated dry yeast or use three liquid yeast packages. Alternatively, make a 5-liter starter using one package of liquid yeast, letting the starter ferment out fully and pitching only the resulting yeast into the wort.

Ferment at 68 °F (20 °C), raising the temperature to 70 °F (21 °C) during the last 1⁄3 of fermentation to help reduce diacetyl and assure complete attenuation. Allow the lees to settle and the brew to mature without pressure for another two days after fermentation appears finished.

Rack to a keg and force carbonate or rack it to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 1.5 to 2 volumes.

Author:

Will White

Boil Size: 1 Gallons

Boil Time: N/A

Boil Gravity: 1.084

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: 6/4/2020 9:23 PM

Notes: Don't make this, it ended up terrible.

Smokey rye braggot bittered with Lapsang Souchong Tea.

Boil 1 gallon of water add 1 ounce of Lapsang Souchong Tea, boil 15 minutes, remove from heat, add last .5 ounce of tea, let steep for 15 minutes.

Meanwhile add 1lb of honey and 1 lb of Rye LME to a sanitized carboy.

Add the strong tea to the honey and LME straining spent leaves. Stir vigorously, Let cool to 100* F add Kviek yeast let ferment in a warm place.

Author:

MDCheddarhead

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.072

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/4/2020 8:51 PM

Notes:

Author:

MacV43AMT

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.089

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 69 ° F

Priming Method: dextrose

Priming Amount: 5 oz

Creation Date: 1/28/2020 12:29 AM

Notes:

Author:

Siggobaldus

Boil Size: 15 Litres

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 70

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: 4/10/2019 10:17 PM

Notes: Mash the 3kg of Belgian Pils malt at 66°C for 1 hour. Lauter and sparge to a pre-boil volume of 15 liters, and boil for 90 minutes, following the hops schedule. Chill to 66°F (19°C), pitch the yeast, and ferment to completion. Rack to a secondary fermentor, then mix the honey with warm water and add to the secondary. Allow the secondary fermentation to complete and final gravity to stabilize before packaging.

Author:

ChalupaBatman

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.061

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: 6/25/2018 2:34 AM

Notes:

Author:

Lewlewhuzbuz

Boil Size: 5.1 Litres

Boil Time: 90

Boil Gravity: 1.072

Efficiency: 80

Mash Thickness: 2.9

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: 5/23/2018 10:41 PM

Notes: