Homebrew Beer Recipes | Page 850 | Browse 300,000+ at Brewer's Friend

Author:

MartyWayne

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.138

Efficiency: 35

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: 2/17/2014 4:01 AM

Notes:

Author:

Ronan Murphy - VKNG Brau

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 3

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: 7/19/2021 11:46 AM

Notes:

Author:

BigPeteB

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 13.3

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 10.93 psi

Creation Date: 5/29/2021 7:24 PM

Notes: Clone of SweetWater 420 Extra Pale Ale. The ingredient list comes from their website, which says "2 Row, Munich, Wheat, Midnight Wheat", hopped with "Centennial, Cascade", and dry hopped with "Cascade".

It's funny that they describe it as a "West Coast style Extra Pale Ale", because as far as I've seen in the few years I've lived on the West Coast after coming from Atlanta, everything here is MUCH hoppier. I think that's what makes 420 such a favorite: it's hoppy enough to be interesting, but not so hoppy that it repels people who don't like strongly hopped beers.

Author:

bhive01

Boil Size: 7.08 Gallons

Boil Time: 90

Boil Gravity: 1.08

Efficiency: 80

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/11/2020 6:22 PM

Notes: 2024-02-11 People still remember this beer a few years later. The boil down on the stove of a gallon of wort makes a huge difference. Gives it a huge amount of flavor, be careful not to burn it. (BrewDay Edit: boiled down in a large pan for about 40 minutes, got it to about 220ºF when it looked like a thick pancake syrup and had darkened considerably) Because it wasn't too far, it redissolved and didn't burn to the bottom of the kettle, lots of stirring.
I'm lazy this time and grabbed 3 packs of OYL-015 Scottish Ale instead of doing a starter with WLP-028. Going to triple the amount of yeast nutrients and oxygenate on setting 1 (Blichmann regulator) for a few minutes to get it good.
Also adding 5 g ascorbate to mash for oxidation protection (gosh this doesn't make sense with oxygenation, but it seems to work in NEIPA so why not everywhere too?)
Also, also, the original had a "light and malty" water profile so I switched it up to Edinburgh. Not paying attention to the carbonate, but needed slaked lime to get the calcium up, which means I need more acid to balance it. Aiming for a mash pH of ~5.4.

Created a 2 L 1.060 Pils DME starter (1L in each 1 gallon jugs) and applied the Shaken Not Stirred approach.
https://www.experimentalbrew.com/blogs/saccharomyces/shaken-not-stirred-stir-plate-myth-buster

Starter:
342 g Briess Pils DME
2L distilled water
one ball of CaCl2
pinch of Ca2SO4
pinch of NaCl (table)
pinch of yeast nutrient
1 Pack of WLP028
7 pellets of EKG
Boiled then cooled to 70ºF with ice water bath in sink
~18 hours @ room temp (~60-70ºF)

Post mash, pull 1 gallon of liquid and boil that down in a shallow frying pan while you boil the main pot. This will create massive MRPs and flavor.

Author:

Nosybear

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/23/2016 5:39 AM

Notes: Recipe completely revised as of 4/24/19.

Ferment at 64 degrees

Author:

Elevator NYC

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/17/2016 10:31 PM

Notes: MILLED GRAINS TO .036 INCHES AS PER MY BIAB EXPERIENCE TO INCREASE EFFICIENCY.

Author:

MobyDick

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.083

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/25/2016 1:28 AM

Notes:

Author:

Boil Size: 8.3 Gallons

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/10/2015 12:22 PM

Notes:

Author:

nj viking

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/23/2015 11:52 AM

Notes:

Author:

Gregory L

Boil Size: 6.06 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: sugar for bottling

Priming Amount: 175ml

Creation Date: 5/10/2015 8:41 AM

Notes: Smell of zesty orange peel. Fresh tasting with good body and notes of freshly crushed coriander seeds. Head is aggressive on the pour due to high carbonation, but settles comfortably after a few minutes.
Rated first place by numerous brewery guests between brews 1-7. Recommended for submission into homebrew contest, but too precious to give up. All gone now!

>malt extract can be light or extra light
>yeast should be Belgian Wit (wheat) beer type
>use light honey

Directions for 5gal batch:
O.G.: 1.056-1.060
F.G.: 1.008-1.010
Bitterness: 18BU
Colour: 4SRM (8 EBC)
Alcohol: 6.3% by volume

Add malt extract, honey, and boiling hops to 7.5L water and boil for 60 mins. Add the flavor hops, ground coriander and orange peel for the final 5 minutes. Add the aroma hops for the final 1-2 minutes of boiling. Strain, sparge, and transfer immediately to 7.5L of cold water in the fermenter. Top off with additional water to make 19L. Aaerate the wort very well. Pitch the yeast when the temperature of the wort is about 21C. Ferment at about 21C for about 1 week or when fermentatino shows signs of calming and stopping.
Prime with sugar and bottle or keg when fermentation is complete. For added attraction add one whole coriander seed to each bottle when bottling (microwave them if worried).

Author:

buzzerj

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 12/8/2013 1:26 AM

Notes: Made to appeal to the Midwest "if it ain't a Pilsner it ain't a beer" mentality. P.S. This ain't a Pilsner.

Author:

WhiskeyTangoFoxtrot

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.094

Efficiency: 35

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: 1/15/2014 2:46 AM

Notes:

Author:

Husker71

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/10/2015 1:02 PM

Notes:

Author:

Mike DeStefano

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/30/2015 2:10 PM

Notes:

Author:

JohnnyAH

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 79

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 14 ° C

Priming Method: Dextrose

Priming Amount: 60g

Creation Date: 1/12/2016 2:27 PM

Notes: All Simpsons UK malt. Aerated with electric mixer for 3 mins.

Brewed on 16/01/2016

Gravity 27/01/2016 at 1.028. Tasting good.
Gravity 10/02/2016 at 1.027. Roused yeast and added heating belt.
Gravity 15/02/2016 at 1.024. Bottled.

Author:

jon.a.cooke@gmail.com

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/7/2015 12:27 PM

Notes:

Author:

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/27/2015 1:57 AM

Notes:

Author:

Coadinghaylor Creations

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 95

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 2.0

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/12/2015 10:05 PM

Notes: Starter from Velvet Elvis @ 8.6% ABV. Salvaged 3 full litres of slurry. Washed to 2 litres. Starter to (3) each 1/2 gallon. Aeration with pump for 20 min plus shaking.

Sugar addition on day 3-5

2# dextrose with 1/2 gal wort pulled from fermenter, plus .5 oz mosaic per batch. 1/2 gallon of wlp099 added to batch.

Day 3

Day 5, pulled another 1/2 gallon of blowoff slurry. Airated and added to batch with Dextrose.

Airate each addtion with 20 min airpump.

Kept on going to 1.015!

Author:

Tim Fuller

Boil Size: 25 Litres

Boil Time: N/A

Boil Gravity: 1.1

Efficiency: N/A

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/10/2018 2:50 AM

Notes: pH 3.52
4L Melrose apple concentrate
21L Berri apple juice
8 campden
10g Novoclar
10g Ec-1118

23.3 brix starting gravity
11th July- Fermentation Started
16th July - 18.8
24th July - 10