Homebrew Beer Recipes | Page 959 | Browse 320,000+ at Brewer's Friend

Author:

Asylum Brewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 54 ° F

Priming Method: force carb

Priming Amount: N/A

Creation Date: 8/2/2016 1:59 PM

Notes: soak skittles in vodka to dissolve and add straight to boil and secondary.
Add to secondary after cold crashing and hold at 34 for 3 to 4 weeks.

Author:

Tmurph6

Boil Size: 12.75 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 80

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: co2

Priming Amount: 11.73 psi

Creation Date: 10/17/2020 1:14 AM

Notes:

Author:

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 70 ° F

Priming Method: dextrose

Priming Amount: 2.1

Creation Date: 7/14/2019 2:18 PM

Notes:

Author:

MisterTHistory

Boil Size: 7 Gallons

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: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/7/2019 10:04 PM

Notes: 1 family size box of Cap't Crunch Peanut Butter Crunch cereal added to mash

Author:

Back of the Passage Brewery

Boil Size: 27 Litres

Boil Time: 45

Boil Gravity: 1.061

Efficiency: 59

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18.5 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 7/7/2017 4:43 AM

Notes: Formerly known as "Life of Pi-rate (LiPi)"

Batch #5 - 9/11/19 - (Eff. 59%, Att. 73%, ABV 7%, Bat. Vol. 22L)
- Switched to US05 yeast x3 packs dry pitched at 28C into aerated wort, had to rush out and didn't have time to re-hydrate and cool to normal temp.
- Simcoe 10min switched to cryo from pellet to be 8 IBU's.
- Simcoe 0min switched to cryo 10g from 15g pellet.
- Simcoe dry hopped switched to 30g cryo from 50g pellet, 25 AAU's.
- Columbus dry hopped switched to 30g cryo from 50g pellet, 23 AAU's.
16/11/19 - SG:1019 , dry hopped.
21/11/19 - FG:1019, cold crashed, tastes good.
23/11/19 - Kegged and carbed at 30 psi for 2:45 min.
30/11/19 - Tastes dank and resinous, like an old school DIPA, great stuff
22/12/19 - Finished the keg and it was a good batch, plenty of old school IPA hop flavours and no real hint of the ABV, Tim loved this one.

4/1/19 - Batch #4 - (57% Eff.)
- Switched Maris Otter to Gladfields American Ale Malt
- Switched to M44 West Coast Ale yeast (x3)
- Changed water profile to new (IPA/DIPA profile) upping sulphate to near 300ppm
- Batch volume at 20.5L, next time mash 32L (not 31.5)
- Temp. raised slowly to 20.C over the first few days.
19/1/19 - Returned from 2 weeks away to dry hop in a steel rocket, upped the Simcoe & Mosaic to 50g from 45g for convenience.
21/1/19 - FG: 1022 (higher than 1016 predicted.) Cold crashed to 1.C, tastes quite fruity but still a touch harsh. I'd like to dry hop longer next time. ABV. 7%
22/1/19 - Kegged with new better fit transfer line to minimise O2 exposure, carbed at 30psi for 2min30sec and left to sit at 30.
27/1/19 - Tasted on Hottest 100 Day, very hoppy, slight alcohol hint on the back end.

22/4/18 - Batch #3 (53% Eff.)
- Water profile "Light coloured & hoppy" (Gypsum 4g, Epsom salt 1g, Calcium chloride 3g)
- Switched from US-05 to White Labs San Diego Super Yeast WLP090 with a 1.1L starter 115g of DME for 24hrs, decanted down to 800ml then poured at 23C after aeration with drill.
29/4/18 - SG:1014 and dry hop added
16/6/18 - Tasted and smelled great.

19/11/17 - Batch #2 (My System)
- Low Colour Floor Malted Maris used, rolled oats added
- Substituted Riwaka for Simcoe
- Added 1L of water post mash to adjust for lost volume in extra grain
- Pitched x2 packs of rehydrated yeast in 100mL water/100mL wort mix for 1 hour
- Really low efficiency (51.5%)
28/11/17 - SG: 1014, dry hopped
- Keg was carted all round the east coast for 2 weeks and still tasted great, love this beer, no hint of how strong it it is, this thing is an assassin.

30/7/17 - Batch #1 (At Will's house)
- Bottled using drops into clear 1.25L bottles. Tasted great out of the fermentor. 59% efficiency.
12/7/17
- Tastes similar to intended with heaps of tropical fruit in the aroma but not a huge resin hop hit.

Author:

=DCB=

Boil Size: 8.4 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/31/2017 3:03 PM

Notes: http://www.homebrewtalk.com/showthread.php?t=296940

Pliny the Elder clone brewed with lactose as a Game of Thrones inspired beer.

Author:

MultipleAwardWinnerJr

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 80

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: 5/28/2017 4:53 PM

Notes: bottled at 1.018

Author:

Mikulin Vasyl

Boil Size: 1150 Litres

Boil Time: 90

Boil Gravity: 11.5

Efficiency: 81

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/22/2016 5:32 PM

Notes:

Author:

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 51

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: 8/18/2015 3:08 AM

Notes: http://www.maltosefalcons.com/tech/formulating-and-brewing-winning-chocolate-porter

Author:

Woo

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.086

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/2/2015 1:58 AM

Notes: 1 lb of honey added to the boil at the 30 minute point and 1 lb honey added at 10 minute.

Made a 2000 ml yeast starter, but did not let it ferment long enough before cold crashing to clarify. I ended up adding the entire 2000ml to the wort instead of decanting the clarified starter.

O.G. 1.070
F.G. 1.012
ABV 7.73%

The beer has a clean crisp taste with a nice bitter taste with no sweetness whatsoever.

Author:

tstackhouse

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

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: 2/13/2015 9:46 PM

Notes:

Author:

meryvn

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.07

Efficiency: 66

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/29/2016 6:59 PM

Notes:

Author:

Leonard1

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 40

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Forced

Priming Amount: N/A

Creation Date: 5/31/2016 3:58 PM

Notes: This is a perfect clone, I got my hands on 12 bottle of Fresh Squeezed and had some of beer loving neighbors over for a blind tasting. Of eleven tasters only two thought there was even a subtle difference between them and those two tasters both thought the clone was the original. They both chose the clone as the slightly crisper/fresher tasting beer. If the photo uploads properly you will see how much this clone resembles the original, the clone is on the left.

Mash Munich and crystal malts at 155°F (68°C) for 40 minutes, or until Munich malt reaches conversion. Drain, rinse, and dissolve extract completely before proceeding with boil.

Let the knock out (Citra) hops steep for 10 minutes.

Pitch cooled wort at 67°F (19°C) and allow temperature to rise naturally to 70°F (21°C). When fermentation is complete, dry hop in primary fermenter for five days.

Drink it as fresh as possible (~2-3 weeks after packaging) for maximum late hop character.

Author:

twistr25

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 7/13/2012 6:39 PM

Notes:

Author:

IBU Club

Boil Size: 10 Gallons

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/13/2015 3:29 PM

Notes: 2018 - Taste@keg was good, hoppy. Maybe needs to be darker, more amber (shoot for 17)

4/5/19: based off Bells, but took out pale and victory malts, added honey malt, reduced the munich by 1#. Goal 17 SRM, 5.8% and 32 ibu. subbed fuggle for Willamette.

Author:

Kruk Brewing

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.109

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/22/2015 3:07 PM

Notes:

Author:

bucketheadmn

Boil Size: 4.3 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

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: 9/21/2017 1:21 PM

Notes: Mash at 155 °F (68 °C). Boil 60 minutes, adding corn sugar at beginning of boil. Ferment 70 °F (21 °C). Brew coffee and add in secondary.

Lagunitas Cappuccino Stout clone from BYO 2005
(5 gallon/19 L, all-grain)
OG = 1.070 FG = 1.014
IBU = 52 SRM = 35 ABV = 7.2%

Author:

Myndflyte

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.096

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/10/2017 4:49 PM

Notes: If bottling, pitch EC-1118 during bottling to have viable yeast for carbonation.

Author:

Michael_biab

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 56

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: 3/22/2018 7:20 PM

Notes: Finished third place in the Strong American Ale category at the 2018 Ohio State Fair Homebrew competition. Will add more aroma hops next time.