Homebrew Beer Recipes | Page 8015 | Browse 325,000+ at Brewer's Friend

Author:

Skywave Brewing

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.046

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: 3/7/2020 7:42 PM

Notes:

Author:

SRC

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 2/10/2024 3:22 PM

Notes:

Author:

White OWL Brewing

Boil Size: 19 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 69

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: 0.45 bar

Creation Date: 3/23/2023 11:53 PM

Notes:

Author:

brouty

Boil Size: 27.38 Litres

Boil Time: 60

Boil Gravity: 1.052

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: 4/7/2022 4:51 PM

Notes:

Author:

Simi D

Boil Size: 800 Litres

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 82

Mash Thickness: 3.13

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: 3/21/2022 5:17 PM

Notes: mosaic, hull, citra

Author:

TBMEE

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 75

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: 12.5 psi

Creation Date: 1/22/2022 8:04 PM

Notes: Brewday - January 30,2022

Brewday went well. Missed the OG target on the high side, got to work on water calculation during dry weather. Chilled to 65 in the brew kettle. Transferred and and pitched yeast starter. maintain 62-65'F.
Low air lock activity, might be the 1272 yeast, haven't used it before.

February 4, 2022
Dry Hop at 5 days -

February 9, 2022
OG 10.73 Wonderful aroma
SG @ 9 days 1.014 - looks like we are about done. I'll keep an eye on it for a a few days and prepare for packaging. Might just make it into the keg by Superbowl.

Author:

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.055

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: 7/23/2021 3:43 AM

Notes:

Author:

biida

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/27/2021 7:36 PM

Notes:

Author:

DavidTjaden

Boil Size: 461.46 Litres

Boil Time: 90

Boil Gravity: 15.4

Efficiency: 95

Mash Thickness: 2.4

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/20/2020 6:19 PM

Notes: Give it as much conditioning time as possible this will result in the creamy mouth feel like a stout.

Author:

RustyBarrelHomebrewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

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: 5/7/2020 4:03 AM

Notes: ===================================
6/21/2020:
this still came out 1.010 but not dry or crisp but rather sweetish. going to take a look at water chemistry next time. (this beer was just brewed using untreated henrico va tap water)

the beer also came out hazy, orangeish. and possibly oxygenated probably because it got roughed up during dry hop / packaging stages as it was my first time dealing with the conical fermentor and spunding valve.

===================================
5/31/2020:
changing grain bill to bump sugar up from 0.5 to 1lb to try to get more dryness. ive read you can do up to 10% sugar. (they say dexrose but im just using table sugar)

also changing hop sched based on the hops i have. i was planning to use some crystal wet hops for this batch but id prefer to use them all at once 2.2 lbs which i think is going to take up a lot of loss, also i am brewing this for the first time on digiboil which may have boiling limitations so im going to fall back and just use some centennial from my hop of the month club. id prefer to use all of one so i can see if i can get the different flavor profiles....
(should i do smaller batches so i can do side by side-ish? if that, ferment in a keg with spunding valve?).
will plan to use the nugget for bittering instead of warrior.....well see.
============================================
5/7/2020:
recipe cloned from "i aint mad atcha". changing recipe in prep to rebrew. simplifying hop varieties. lowering abv a little, removing 15L. aiming for 80 some ibu again. going to mash a little lower? 150. using hothead yeast.

4/7/2020 :
brew day. swapping out the 0.9 magnum 14aa 60 min for 0.5 warrior unknown AA and 0.5 nugget 13.4AA both for 60 mins. this adds up to more IBU than it was with the magnum, but the byo article has it at 77IBU. also i am using some 2 oz 11.4AA 2018 whole hop centennial for the 15 min addition. these hops were leftover from something else, hopefully not oxidized or anything. this way i can add 2 more oz to the dry hop for more flaves. inputting the whole hop AA brought the recipe up to 77IBU. ALSO on a whim i decided to drop a pound of 2row and add .5lb cane sugar to dry it out a little bit. still doing the .5lb 15L (original byo recipe had a pound but last rendition was too sweet). if this all works according to plan i think it will be a nice beer. not sure if i am going to get close to stone. i had a stone ipa the other night. it was too dry and bitter compared to mine. looking for something in between theirs and mine.

3/31/2020:
today i am bumping the magnum and base malt amounts to increase the target IBU and OG to match the BYO article. i am blindly changing the attenuation to match the BYO FG.

this beer was weird. right now it is clear, faint bitterness, decent hop flavor, overall seems close. it is a little too sweet.

this was fermenting at a bit low temperature last month. it was in the fermentation chamber while we were away on vacay but it wasnt plugged in. when i returned it was around 50 or 55. i did cold crash it and kegged it, first week or two it was super hazy and sweet it threw me way off, i thought id confused it with mango maya base beer. it cleared up, hops began to shine more. over time

i had a recipe snafu. unsure the OG. FG is about 1.014. based on 12.5lb 2 row and adjusting attenuation for the FG i got about 6.48 abv on batch 1 (march2020)

8/26/2019 :
adapted from brew your own clone recipe. unclear when this appeared in print. https://byo.com/recipe/stone-ipa-clone/

they boil for 90 minutes (probably to get more bitterness out of less hops, those smarties) they also use perle + magnum but i will just use enough magnum for 60 mins to get up to IBU. the recipe calls for whole hops for dry hop but that will depend on availability / convenience...

Author:

Wes S

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 68

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: 4/6/2016 11:35 PM

Notes: 10 minute hop stand at end of boil

Author:

Flysparge

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 72

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/6/2019 7:28 AM

Notes: https://beerco.com.au/collections/all-grain/products/fall-over-ipa-beerco-recipe-kit

Method:

Fill clean Kettle with 21 litres of water and pre-boil your water to precipitate our chlorides and chloramines. Add Mash Salts – 10g or 2 tsp of Calcium Sulphate (Gypsum) and 5g or 1 tsp of Calcium Carbonate
Mill the grains and dough-in targeting a mash of around 3 Litres of water to 1 Kg of grain (a liquor-to-grist ratio of about 3:1 by weight) and a mash temperature of 67 °C (152 °F).
Hold the mash at 67 °C ( 152 °F ) until enzymatic conversion is complete for around 45 minutes to 1 hour.
Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 76 °C (168 °F). Mash out for 10 minutes.
Fly sparge slowly with 12 Litres of 76 °C (168 °F ) water, collecting wort until the pre-boil kettle volume is around 25 L (6.5 gallons).
The total boil time will be 90 minutes. Bring to a rapid rolling boil and make first addition of 20g of Mosaic at 60 mins from end of boil.
Deltafloc or Irish Moss is added with any yeast nutrients at 15 mins remaining on the boil.
Make second addition of 40g of Mosaic and 30g of Cascade at 5 mins from end of boil.
At flameout, cool wort to 19°C (67 °F ), decant starter or open Gold Pitch and pitch liquid GigaYeast or 2 x sachets of dry yeast into pre oxygenated wort.
Over the course of the two-week fermentation, ramp the temperature slowly up to 22°C (72 °F ) to ensure full attenuation.
On approximately Day 5-7 of fermentation when primary fermentation appears to be complete and secondary fermentation is appearing hit with your first dry hop of 20g of Mosaic and 35g of Cascade for 72 hours (3 days).
Do a double dry hop of 20g of Mosaic and 35g of Cascade for a further 72 hours (3 days).
After 2nd dry hop of 3 days, Cold crash, rack off into keg or bottling bucket for immediate carbonation or priming.
Carbonate this beer to 2.5 volumes of CO2 and serve it #freshas. cheers!

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

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: 1/6/2019 6:32 PM

Notes: Add corn sugar at 10 minutes of boil

Author:

pito

Boil Size: 1950 Litres

Boil Time: 60

Boil Gravity: 16

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/17/2018 9:20 PM

Notes:

Author:

TexasAggies

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/11/2018 8:32 PM

Notes:

Author:

jamaykaya

Boil Size: 5.9 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 79

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/24/2018 6:09 PM

Notes: Brewed on 2/27/2018
mashed at 154 degrees for 60 minutes
sparge at 178 degrees
Short on boil volume by .5 gallons.

First yeast pitched was dead. Repitched on Friday 3/2 @ 12:15 PM
Added dry hops at 1:30 PM on Sunday 3/4
Racked at 12:30 PM on Friday 3/9

SG=1.054
OG=1.072
FG=1.010

Author:

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.103

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/13/2017 7:30 AM

Notes:

Author:

andrewiig@gmail.com

Boil Size: 66 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/8/2017 11:39 AM

Notes: Pitching: 18 grader.

Tørrhumling etter stormgjæring.

Author:

Avansas

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/12/2016 2:48 PM

Notes:

Author:

Dakota21601@yahoo.com

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: Corn Sugar

Priming Amount: 4.5oz/5 gallon

Creation Date: 7/12/2016 2:17 AM

Notes: