Homebrew Beer Recipes | Page 765 | Browse 300,000+ at Brewer's Friend

Author:

jwuer

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/15/2015 6:36 PM

Notes: Puree: 3oz/gal Dried Cranberries (rehydrate in boiling water for 15 minutes), puree in blender with full zest of orange. Strain and add liquids to primary after krausen drops and let sit for 2 weeks before bottling.

Author:

wildmancurry

Boil Size: 4 Gallons

Boil Time: 90

Boil Gravity: 1.108

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/16/2013 10:22 PM

Notes:

Author:

The ChickenWing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.016

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/17/2017 1:09 PM

Notes:

Author:

Boil Size: 6 Gallons

Boil Time: 45

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/18/2017 2:41 PM

Notes:

Author:

nisman

Boil Size: 28.5 Litres

Boil Time: N/A

Boil Gravity: 1.03

Efficiency: 70

Mash Thickness: 3

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: 1/26/2021 6:59 AM

Notes:

Author:

GFHomebrew

Boil Size: 22.78 Litres

Boil Time: 30

Boil Gravity: 1.04

Efficiency: 78

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: 5/15/2019 7:43 PM

Notes: Need to mash high for more Dextrines to keep some body in the beer to offset the ginger and Tumeric bite.

Notes recommend more ginger.
And more Tumeric 250 ish grams used.

Will increase whirlpool and Dry hop additions really push the envelope on next one.

Also switching to saison yeast I'm a bit concerned it my dry out the beer too much and cause it to be over bitter.

‐--‐-----
4/2022

Brew will be
Bursons pale malt
Munich maybe I'll up to 500g
Then the wheat will be what's left over with my flaked
And then rolled oats untill 400g

Also will boil 50g ginger at 60mins

Then I'll no chill overnight with my ginger will leave out tumeric this.
I'll add in at the No Chill 20 fresh leaves of lemon Myrtle 1 for each liter ish.

No dry hop this time just boil flame out additions.
Fermenting with RWS overnight with Belgian saison 1.
Will kick off fermentation @ what ever transfer temp is next day.
Sounds like fun
------------------‐-------
6/9/22
Adding some honey malt to this brew.
Also base is velora craft malt.

‐-----‐-------------
5/11/22
Brew the same just 20g fuggles in no-chill steep.

Author:

Boil Size: 9 Litres

Boil Time: 80

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/4/2018 1:03 AM

Notes: 1. Mash grains with 4.5L at 67-70 degrees for 70 minutes
2. On the side, boil 2L of tap water and add Pale and Wheat LME late additions to sterilise (Dry Extract can be substituted). Put in cold water bath to cool.
3. Drain mash into boiler and sparge grains with 80degrees water up to 9L in boiler
4. Boil for 70 min, and then add remaining 500g of wheat LME + top boiler back up with kettle boiled water before first hop addition (total boil time = 80min)
5. After last hop addition, sit in cold water bath for 30 minutes, replacing water once after 15min
6. Top up with chilled distilled water to make 19L. Pitch yeast at 18deg and ferment at this temperature.
NOTE: Most NEIPA's suggest Wyeast London III however the brewshop had none so I used Mangrove Jacks M42 New World Strong Ale powdered yeast and re-hydrated in water+tsp of Dextrose prior to pitch
7. Add first dry hop just after primary fermentation kicks in
8. After primary fermentation settles (est. 5 days) step temp up 20 degrees for 2/3 days to initiate Diacetyl rest
9. Rack into secondary and add second dry hop addition, remove hops after 4-5 days and bottle any at this point.
NOTE: I used my serving keg as the secondary but I cut a small piece off the dip tube to prevent sediment come into the glass
10. For kegging, cold crash (put my fridge setting to "coldest"), transfer to keg, and set desired carbonation level and leave for 1 week.

This beer FG came out at 1.011 which took it to 5.5%ABV

Photos show 2 days after gassing (carbonation yet to fully absorb). Not quite as milkshake-like as typical NEIPA but this was a partial mash which is understandable.

Aroma: Pronounced waft of passion, mangos, oranges
Taste: No bitterness or resin (suited to NEIPA style) and very forward on tangerine/apricot/nectarine. Good sweetness and creamy texture to balance making this taste like the liquid left after tinned fruit salad. DELICIOUS!

Author:

Water'n'Wine Truro

Boil Size: 6.6 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/24/2017 2:38 PM

Notes:

Author:

gozer

Boil Size: 27 Litres

Boil Time: 30

Boil Gravity: 16.4

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/18/2017 5:30 PM

Notes: Red Rye IIPA with piney resinous hops

Author:

The Green Man

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: Sugar solution in bottling bucket

Priming Amount: 41g

Creation Date: 10/15/2017 8:55 AM

Notes: 10g of S04 yeast.
Lower than expected OG of 1.050. Same amount of yeast, so possible over-attenuation issue. Also, added sugar to to boil which may account for efficiency problem i.e off target OG.

Second brew:
New equipment and much bigger volume. Pre-boil gravity 1.047, very near target. OG at 61c (adjusted for temp) was 1.053, so a few points off. Not sure why though... Will test again prior to pitching when temp comes down. Trialling no-chill in the primary fermenter.

Chilled in the kettle outside to 68c then transferred to fermenters and left outside. Brought in overnight and by morning down to 18c! Yeast pitched. It is Autumn now, so that is why the overnight temps are cool enough.

Very vigorous fermentation with little headspace in the fermentor led to stout all over the place and replaced the sanitiser solution in the airlock. Successful test run for my fermentation chamber.

Gravity at 10 days 1.014. I think it is done, but will leave for another three days and test again. Gravity at 12 days 1.013. Cacao nibs and drops of Orange essence into the primary of one fermenter. The other will be left as a staright Oatmeal stout with a big chunk of chocolate malt.

This is a very decent stout. It's now been bottle conditioning for a couple of months. Will brew this again. Possibly cocoa powder into the boil next time for chocolate punch. Orange also barely noticeable, will need a much bigger dose next time.

Author:

LeoBrew

Boil Size: 37.35 Litres

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 68

Mash Thickness: 6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/26/2017 2:59 PM

Notes:

Author:

Kallarhynn

Boil Size: 3.75 Gallons

Boil Time: 15

Boil Gravity: 1.067

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/13/2017 5:19 PM

Notes: 1. In a large brew pot, boil 3 gallons of water.

2. With the pot removed from the burner, add 2 lbs honey. Make sure to stir the water so the honey dissolves completely and doesn’t burn on the botttom of the pot. When the honey fully dissolved, return the pot to the burner.

3. As the liquid starts boiling again, add 1/2 0z Saaz pellet hops, boil for 15 minutes then add another ½ oz Saaz hops for another 15 min.

4. At the end of the boil, remove the pot from the burner and let cool to about 90 degrees fahrenheit. Add and dissolve the remaining 4 lbs of honey along with the juice of one lemon.

5. Add the must to a primary fermenter, aerate the heck out of it, and pitch the yeast.

6. Seal fermentor with airlock and store in a dark place at a temperature of about 70 degrees.

7. After 2 weeks, with a siphon, re-rack the mead into a sanitized 3 gallon carboy.

8. Add the remaining 1 oz of hops in a muslin bag to the secondary.
After 2 weeks, re-rack, then let age for 4 months (age through the summer).

9. Dissolve the corn sugar in 1 cup warm water and add to carboy.

10. Fill sanitized bottles and let age for another 2 weeks.

Author:

Alemate

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/27/2016 6:29 PM

Notes:

Author:

tomlad@gmail.com

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 80

Mash Thickness: 3.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/22/2016 3:10 PM

Notes: 25lts left at the end of the boil, 23lts to the fermentor

2 packets of Safale S-04 added to fermentation.

Ferment for 7 days then rack off onto cacao nibs and vanilla pods for another 14 days.

Author:

Dirty Horse

Boil Size: 7 Litres

Boil Time: 60

Boil Gravity: 1.112

Efficiency: 95

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: 2/20/2016 6:18 AM

Notes: decent, robust flavoured bitter/ale. nothing extraordinary but a decent UK style brew,

Author:

hwall95

Boil Size: 28.5 Litres

Boil Time: 70

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/23/2015 12:12 AM

Notes:

Author:

GriffinG3

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/25/2015 12:56 PM

Notes:

Author:

bradnichols

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 55

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: 1/31/2015 11:49 AM

Notes: soak 1 vanilla bean for 1 week in vodka. add after 1 week and leave for 1 week

Author:

AndrewP

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 25

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: 7/3/2014 2:37 AM

Notes:

Author:

GeirAndre

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 65

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: 4/9/2014 12:27 PM

Notes: Kokstad Mikrobryggeri Wit
Basis i Kvitekrist WIT.

Bryggedato: 10.04.2014
Gjære er forandret fra WLP 400 til WLP 530 grunnet tilgang.

Benytter tørket pomeransskall i denne oppskriften og ikke appelsinskall som tidligere.

Byttet humle fra Cascade til Amarillo.

OG: 1.05

Tappet 25.04.14
tilsatt 150g sukker
FG: 1.007

Meget god.
Ble ferdig karbonert på 10 dager.
Kan drikkes fra ferdig karbonert.

Brygget 6.6.2014.
For lav temperatur på skyllevann. Derav lavt utbytte.
OG: 1,047
FG: 1,008
Tappet på flakse 25.06
Tilsatt 120 gram sukker til karbonering.
2,5 kasser 0,33 flasker.
5% alkohol