Homebrew Beer Recipes | Page 748 | Browse 315,000+ at Brewer's Friend

Author:

Bray Brew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/1/2016 12:36 PM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 67 ° F

Priming Method: co2

Priming Amount: 11.96 psi

Creation Date: 11/1/2020 3:15 PM

Notes: Here is a homebrew-scale recipe for Grains of Wrath’s Citra-hopped West Coast–style IPA, which scored a 99 with our blind panel earlier this year, delighted our editors, and became one of our Best 20 Beers of 2020. According to Mike Hunsaker, cofounder and brewer, the beer “brings bright citrus and tropical notes balanced with a smooth, easy malt back.”

Mill the grains and mash at 152°F (67°C) for 45 minutes, going for a mash pH between 5.2 and 5.3. Vorlauf until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6.8 gallons (26 liters) of wort—or more, depending on your evaporation rate. Boil for 90 minutes, following the hops and additions schedule. After flameout, cool the wort to 180°F (82°C), add the whirlpool hops, spin the wort for 10 minutes, then rest for 20 minutes. Chill the wort to about 65°F (18°C), aerate well, and pitch the yeast. Ferment at 67°F (19°C). Three days after the beer reaches final gravity, rack to secondary (or remove yeast, if using a conical). After another day, add the dry hops. After 5 more days, do a force test to check for diacetyl (see “Hunting for Diacetyl,” beerandbrewing.com). After 2 days in a row of negative tests, crash, package, and carbonate.

Author:

RxBeers

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 62

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: 5.99 psi

Creation Date: 9/16/2019 3:25 AM

Notes: Total Water: 15 gallons
Mash Temp: 150-153

Split into 7.5 gallon boils (IPA vs Kolsch)

IPA:
Whirlpool:
160F @ 15 min
140F @ 15 min

Yeast Pitch Temp: 74F
Yeast Bay - Haze Days II
No starter/No direct O2

Fermentation Schedule:
Day 00 Sep 16 @ 11 pm @ 74F
Day 01 @ 12 pm @ 65F
Day 02 @ 12 pm @ 66F
Day 03 @ 12 pm @ 67F
Day 04 @ 12 pm @ 68F - Dry Hop
Day 05 @ 12 pm @ 70F
Day 06 @ 12 pm @ 70F
Day 07 @ 12 pm @ 70F
Day 08 @ 12 pm @ 70F
Day 09 @ 12 pm @ 60F
Day 10 @ 12 pm @ 50F
Day 11 @ 12 pm @ 40F
Day 12 @ 12 pm @ Keg

OG: 1.065
FG:

Author:

bhoyle

Boil Size: 7.29 Gallons

Boil Time: 60

Boil Gravity: 1.09

Efficiency: 95

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 1/26/2019 5:17 PM

Notes: 1 tsp Gypsum @ mash
1 tsp CaCO3 @ mash
1 tsp Gypsum @ boil

Author:

Starter Hops

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 68

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: 2/4/2018 1:20 AM

Notes:

Author:

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 80

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: 9/2/2017 4:31 AM

Notes: Mash grains at 154°F (68°C) for 60 minutes. Sparge into two kettles, one at a time, then adjust wort gravity to 1.050 and 1.035, respectively. Commence boil and add half the boiling hops to each kettle at the specified time, then half the flavor hops at the specified time. Chill to 64°F (18°C) and pitch yeast. Ferment out, then carefully blend the ales 50/50, and condition. The blended gravity should be right between the two finish gravities.

The OG for Batch 1: 1.050

The OG for Batch 2: 1.035

The FG for Batch 1: 1.012

The FG for Batch 2: 1.008

Author:

llvtt

Boil Size: 7 Gallons

Boil Time: 120

Boil Gravity: 1.051

Efficiency: 65

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 53 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/3/2017 4:45 PM

Notes:

Author:

SchuBrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/7/2016 4:44 PM

Notes:

Author:

DedWreck

Boil Size: 6.3 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 83

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: 11/6/2016 6:06 PM

Notes:

Author:

dkortyka

Boil Size: 3.5 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: 4/6/2012 3:52 PM

Notes: Is actually a four gallon boil that was topped up to 5.5 gallons in the carboy. O.G. Topped out at 1.064- steeping grains turned into a brick in my bag and I missed out on some utilization.

Author:

Jarrod

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 80 ° F

Priming Method: Table Sugar

Priming Amount: N/A

Creation Date: 8/28/2016 5:41 AM

Notes: Pitch Wyeast 5335 Lactobacillus - Ferment for 3-5 days.

Pitch Wyeast 3763 Roeselare Ale Blend - Ferment until sg stable. (1.016)

Rack of off yeast and age 3-6 months.

Author:

The Cellar Project

Boil Size: 6 Gallons

Boil Time: N/A

Boil Gravity: 1.048

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 55 ° F

Priming Method: co2

Priming Amount: 14.44 psi

Creation Date: 5/22/2016 9:21 PM

Notes: This is a very simple cider with few additives to let the apple flavor shine through. With proper aging, it produces a dry, fruity cider.

- Add 1g/L Malic acid to lower pH by .1 as needed to reach 3.7 pH.
- Check pH and add potassium metabisulfite as needed for a partial kill (for more information see chart: www.cider.org.uk/sulphite.html).
- Stock solution SO2: dissolve 3 grams of potassium metabisulphite in 30 ml (also grams) of water which corresponds to 50 ppm of SO2 for a six gallon batch
- Wait 24 to 48 hours before adding pectic enzyme and pitching rehydrated yeast.

- Primary fermentation: 4-6 weeks @ 55°

- Add 5 crushed campden tablets dissolved in a bit of cider to carboy /keg before transferring for secondary/conditioning.
- Secondary: 8 weeks or until clear @ 60°- 65° (cellar temps)

- Keg condition: 6 months @ 60°- 65° (cellar temps) in pressurized keg

Author:

MontiChristo

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/3/2016 6:33 PM

Notes: 2-3 weeks primary
1 month secondary

Alternative Yeast:
American Ale 1056

Option 1: (Grapefruit IPA)
Peel 4 medium grapefruits and puree. Add whole peel and fruit puree to secondary for 1 month, add hops for the last 7 days.

Option 2: (Tequila Sunset IPA)
Add 8-10 oak cubes soaked in tequila (soak in 4 oz for 2 weeks). Add oak cubes to secondary and let sit for 4 weeks. Dry hop for last week of secondary.

Author:

C-vall

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 27 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/8/2015 10:09 AM

Notes: 34 liter mäskvatten

Author:

Ray Huang

Boil Size: 2500 Litres

Boil Time: 60

Boil Gravity: 12

Efficiency: 80

Mash Thickness: 2.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 16.5 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/13/2015 1:49 AM

Notes: 主發酵16.5度十天後轉桶, 熟成溫度 12.8

Author:

gcarter

Boil Size: 14 Litres

Boil Time: 15

Boil Gravity: 1.079

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: Dextrose

Priming Amount: 160g

Creation Date: 9/6/2015 1:24 AM

Notes:

Author:

Mack44

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.115

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/31/2015 3:52 AM

Notes:

Author:

texasmastros

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.117

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/16/2015 1:59 PM

Notes:

Author:

jimdubc

Boil Size: 3.25 Gallons

Boil Time: 60

Boil Gravity: 1.082

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/1/2015 11:35 PM

Notes:

Author:

LukeC

Boil Size: 15.5 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: Sugar

Priming Amount: 50

Creation Date: 7/21/2017 8:01 AM

Notes: