Homebrew Beer Recipes | Page 950 | Browse 320,000+ at Brewer's Friend

Author:

BombasticBeers

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 85

Mash Thickness: N/A

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: 11/10/2012 2:47 PM

Notes: Dark Munich is an has an awesome malty flavor and great mouthfeel. The citrus flavors from the Centennial should complement the fruity flavors of the Citra Hops. I will scale to an extract version also.

Author:

Old Standby Brewing

Boil Size: 13 Gallons

Boil Time: 70

Boil Gravity: 1.062

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 10/8/2020 10:18 PM

Notes: 2-3 packs (depending on the package date) Imperial yeast in 2000mL starter @ 1.037

Start primary at 65°F and slow rise to finish at 69°F. Hold for D-Rest and check gravity. If you pitched enough healthy yeast, this beer will finish between 1.012-1.014.

Heavy doses of dry hops can be added all at once or in 2 different additions. 65°F is a good temp to hold during dry hopping. The Citra used in this version, are LUPOMAX from Yakima Valley Hops, which is why the AA% is higher than usual. If you sub out for regular Citra, adjust accordingly for the lower AA%. Also, if you can't get Galaxy, Mosaic is a good alternative.

After 2-4 days of dry hopping, begin crashing the temp over the course of 4-5 days, down to 35° and hold for cold conditioning. I usually do 2-3 yeast/hop dumps over the course of the crash. Gelatin can be used for fining if you like.

This beer has taken gold medals and blue ribbons at many comps in both the American IPA and Double IPA categories. It regularly scores between 40-45 out of 50.

I have very soft, clean water in Salem, Oregon so I run it through a charcoal filter to remove chlorine and then add the small amounts of CaSO4 and CaCl2 in the mash to harden the water & lower the pH, which allows the hops to shine in the finished beer. Adjust accordingly for your water profile.

Any questions/comments? email ryan@oldstandbybrewing.com

Author:

run dan run

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: 1.3

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: 1/22/2017 1:31 PM

Notes:

Author:

Brett

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.18

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: 12/6/2016 9:08 PM

Notes: Place the grains in a muslin sack and then steep the grains in 1.5 gallons of water at 160°F (71.1°C) for 30 minutes. Take out the grains and hold them over the kettle allowing the remaining water to drip back into the kettle. Do not squeeze the grains. Squeezing the grains could result in bitter tannin extraction. Top up your brew kettle to 3 gallons and bring to a rolling boil (If possible, top up to 7.7 gallons and conduct a full boil). Stir in the malt extracts and bring kettle to a rolling boil. Boil for 30 minutes. Add 1.6 oz of Kent Goldings hops and allow to boil for 50 more minutes. Be careful when adding hops as you may encounter a boil over during the first hop addition. With 10 minutes left in the boil, add 0.5 oz of Kent Goldings. Allow the wort to cool and then pitch the yeast around 65° F (18° C). Ferment around 65° F (18° C). When fermentation is finished, carbonate the beer to approximately 2 to 2.5 volumes of CO2. A period of cold conditioning for several months will improve this beer.

Author:

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 1.114

Efficiency: 54

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/11/2016 3:19 PM

Notes: The cane sugar was dissolved by boiling a smaller part of the wort separately. To be added during fermentation.

Author:

Boil Size: 4.01 Gallons

Boil Time: 60

Boil Gravity: 1.124

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/6/2015 11:49 PM

Notes:

Author:

Jason F

Boil Size: 12 Litres

Boil Time: 120

Boil Gravity: 1.066

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/16/2015 7:10 PM

Notes:

Author:

Trekker23

Boil Size: 7.45 Gallons

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 65

Mash Thickness: 1.44

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: dextrose

Priming Amount: N/A

Creation Date: 4/14/2014 4:52 PM

Notes: Looking to get a fairly low attenuation ~65% so mash temp needs to be higher then recommended.
Bottle and carbonate for 1 month. Then store at 40 F for 1-3 years!!

Author:

mbobhat

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 65

Mash Thickness: N/A

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: 3/5/2015 3:05 AM

Notes:

Author:

Terrence

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.091

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: 10/3/2015 2:39 PM

Notes: Make a porter,, add Ginger Snap spices at 10 minutes left of boil. (Actually the spice mix is 1/4 of the regular ginger snap spice ingredients list when making the cookie. Spice list is: 1/8 TSP salt, ginger, white pepper, dry mustard; 1/4 TSP ginger; 1/16 TSP clove. BE PRECISE.) Molasses goes in at 5 minutes. Chill, pitch yeast. Ferment three weeks, bottle and age for a few months. (Can drink in two weeks but ages very nicely.)

Author:

social_misfit

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/29/2014 9:17 PM

Notes: kegged this on 2/18/2014 after a cold crash of 72 hours put it on gas for 36 hours

purged gas then on serving pressure until last night 2/23/2014

very nice brew will brew it again nice and crisp will be a great summer brew

OG was higher by a bit 1.050 so ABV is a little more

but still a nice light beer

update 2-27-2014 * this is a great brew I will be brewing this again in a week or so

Cheers!

Author:

Exile82

Boil Size: 27.5 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 72

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: 5/19/2016 7:20 PM

Notes:

Author:

john_foley@yahoo.com

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.33

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: 1/19/2014 10:33 PM

Notes: Step by Step

Mill the grains and dough-in targeting a mash temperature of 152°F. Hold the mash at around 152°F for 90 minutes. Collect first runnings into boil kettle and begin heating. Sparge with 21 qt of 166°F water, collecting wort and adding to kettle until the pre-boil kettle volume is around 6.5 gallons. Take hydrometer reading.

The total wort boil time is 60 minutes. Add 3 lbs of Belgian Candi and the bittering hops with 25 minutes remaining in the boil. Add Irish moss and Maltodextrine with 15 minutes left in the boil. Add wort-chiller to the boil with 10 minutes left. Add aroma hops with 5 minutes left in the boil. Chill the wort to 70°F and aerate thoroughly. Pitch one package of Safale-05 into 6.5 gallon fermenting bucket and add airlock.

Ferment at 67°F until the yeast drops clear. At this temperature and with healthy yeast, fermentation should be complete in 10-14 days. Rack to a bottling bucket, add 5 oz. of priming sugar, and bottle. Target a carbonation level of 2.5 volumes.

++++++++++++++++++++++++++++++++++++++++++

In Brew Like A Monk, one of the brewers recommended mashing out and sparging no higher than 163. That way you purposely don't denature the enzymes and conversion continues until the boil starts. If you're mashing at 146, you're going for a highly fermentable, dry beer. "In that situation, 163 makes sense. I did it on my last batch. I achieved my best efficiency to date and fermentation went like gangbusters. This wasn't a huge beer (1.046 SG) and I nearly had a blowout with 5 gallons in a 6.5 gallon Ale Pail (the kreusen crept up the airlock but didn't quite go out the top)."

Author:

twistr25

Boil Size: 12 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 1.33

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: 11/22/2013 2:59 PM

Notes: Steep cranberries in first runnings for 30 min, remove and add decoction at end of boil.

Author:

the plumber

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 11/24/2012 1:50 PM

Notes:

Author:

Boil Size: 1.75 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/21/2018 10:16 PM

Notes:

Author:

nickvp

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

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: 1/18/2020 11:10 AM

Notes:

Author:

Big Dana Brewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 60

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: 8/30/2020 2:16 AM

Notes: Using US-05 as the yeast type.
Per Jamil Z's book Brewing Great Beers, Use American for a drier / roastier version and an English for fruitier.

On this recipe I'm calculating at equipment setting of 1.5 gallons of dead space in keg. Seems 2 gallons as a figure also resulted in higher yield going into fermenter, I believe other figures were correct, so adjusting this. (once I though 3 gallons, I believe grain in keg effects my measurement.

original recipe was based on calculation at 70% efficiency.

Target OG: 1.064
Actual measurements: 1.046 pre boil grav.
Actual orig grav: 1.056 orig gravity
Actual final grav: 1.011

volume was just about on target with approx 5.5 gallons in fermenter. (its a bit hard to tell for sure).
If all else stays consistent that would put my final efficiency at 60% (research how to increase)

Author:

mheile

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 9/28/2012 4:42 AM

Notes:

Author:

hrickard

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: N/A

Priming Method: co2

Priming Amount: 0.97 bar

Creation Date: 4/24/2021 2:03 AM

Notes: