Homebrew Beer Recipes | Page 97 | Browse 320,000+ at Brewer's Friend

Author:

stelem@alice.it

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.5

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/4/2015 10:35 PM

Notes:

Author:

Rodrigo Wantuk

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 53

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: Vanilla Inverted Suggar

Priming Amount: 8g

Creation Date: 10/19/2015 3:02 PM

Notes: Utilizado 2 vials de levedura American Ale da Bio4 para fermentação.

Author:

Old Goat Brewing

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 8/13/2012 6:02 PM

Notes: mashed for 45 minutes at 149 and decocted 45 minutes at 157

Possibly sparging in my boil kettle.

2L starter is probably required.

Author:

FRBC

Boil Size: 36 Litres

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: Table Sugar

Priming Amount: 130

Creation Date: 2/20/2018 1:38 PM

Notes:

Author:

PorterbleBrewing

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/23/2015 1:23 AM

Notes:

Author:

Mdseek

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.086

Efficiency: 69

Mash Thickness: 1.5

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: 4/11/2015 11:53 PM

Notes:

Author:

jeremydgreat

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: N/A

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: 7/8/2013 2:35 AM

Notes: - Tasting notes: Color is perfect. Clarity (whirlfloc + gel) really helped. Lacing and head are spot on. The bittering could come up a tick (from 60 to 70 perhaps.) Amarillo feels pretty orang'y and almost mellow! Maybe try the same recipe but swap some of the Amarillo for Cascade or event Centennial (more aggressively citrus'y.) I think using two "aroma" hops isn't enough. Something heavy hitting like Simcoe, Centennial, etc is needed for the heavy, hoppy backbone...

Now to try Centennial instead of Citra and make the adjustments mentioned above: http://www.brewersfriend.com/homebrew/recipe/view/91377/hopstand-ipa-v4-centennial-amarillo

Author:

Mikeystew

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/20/2014 9:15 PM

Notes:

Author:

Keir Osborn

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/29/2017 6:46 PM

Notes:

Author:

mytdil6

Boil Size: 11 Gallons

Boil Time: 30

Boil Gravity: 1.068

Efficiency: 75

Mash Thickness: 1.333

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/3/2017 5:13 PM

Notes:

Author:

Cyx

Boil Size: 6.5 Litres

Boil Time: 60

Boil Gravity: 1.254

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 2.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/6/2018 4:29 AM

Notes: Steep Caramunich II and Spec B grain for 20-30 mins with 3 litres of hot tap water (not boiling).
Strain liquid into a large saucepan. Rinse grain with another 1 Litre of hot tap water into the saucepan, and discard grain.
Add another 2.5 litres of water and 1.5 kg liquid light malt to the saucepan, and bring to the boil whilst stirring.
Add 30g Styrian Goldings hops.
At the end of the 60 minutes, turn off the heat.
Add the rest of the malts, candy sugar and ½tsp nutrient (but not the Dextrose), and stir to dissolve.
Use chiller to bring down temp. to 22°C.
Pour the contents of the saucepan into the fermenter, and top up with water to 20 litres.
Stir vigorously to aerate.
Add yeast and ferment as close as possible to 20°C
On Day 4 of fermentation, add 500g Dextrose to the fermenter, and continue fermentation. Bottle or keg when gravity is consistent over two days.

Author:

HG Brewing

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.147

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 3/21/2014 5:23 PM

Notes: Ferment for 7 days and transfer to secondary and rack onto Simcoe hops for dry hopping. Leave for 5 days or until fermentation stops.

Add Gelatin (optional) 3 days prior to bottling and cold crash to clarify beer. Bottle and condition for 21 days. Chill, enjoy.

This hop forward IIPA screams Northwest hops. 2 pounds of honey add a little warmth, while helping keep the body and mouthfeel lighter than your typical IIPA's.

Author:

loud brewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 74

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: 12.27 psi

Creation Date: 11/8/2019 12:12 AM

Notes: EBIAB 5.25 Gal Batch
6% ABV - 40 IBU

8 Gal 156f strike h20
Add salts
Mash 158-160
5.4 mash PH
15min boil addition of hops
10min boil addition whirlfloc and yeast nutrients
FLAMEOUT
Whirlpool addition @ 160f for 15min
Chill wort to 70F, transfer and aerate with oxy wand for 1min
Pitch 1-2 pack US-05 directly into fermenter
Ferment aprx 7-10 days at 65f
Dry Hop on day 2-3 for 7 days max
Add 2oz Citra for aroma in keg on pkg day.
Carb to 2.5-2.75 volumes CO2

Author:

Boil Size: 28.4 Litres

Boil Time: 90

Boil Gravity: 1.062

Efficiency: 63

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/9/2018 9:33 AM

Notes:

Author:

BurlIves

Boil Size: 19 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/21/2016 9:25 AM

Notes: Mash 2.5 hours. Grain in @ 55° for 1/2 hour
Then 1/2 hr @ 60° then up to 66°for 1.5 hrs
Temp up to 77°C then sparge with water at same temp.
Sugar, gypsum and citric acid added just before boiling point
First hops in at boiling second batch in after 30 mins boil
Irish Moss added for last 10 mins. of boil with third batch of hops
Wort chiller used for first time inserted for 2 min in boil
Flame out - last hops in and left to stand for 10 mins
Chilled water passed through Wort Chiller for 45 mins.
Yeast added at 70° SG 1.042
After 4 days SG was 1.006 transfered to closed barrel.

Author:

Tore

Boil Size: 28 Litres

Boil Time: 62

Boil Gravity: N/A

Efficiency: 80

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: 4/21/2012 4:37 PM

Notes: Grated grapefruit and mandarin peels, added it to about a liter of water. Added the fruit meat. Made a puré of the fruit and heated it to 60C, took it off the stove and let it sit until cool. Added the puré to the fermentor along with the cooled wort.

Author:

Black Hops

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/5/2019 4:14 AM

Notes: Spiced with Vanilla, Nutmeg & Cinnamon

Author:

bright.haze

Boil Size: 31 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

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: 11/1/2017 10:49 AM

Notes:

Author:

meryvn

Boil Size: 29.12 Litres

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: Dextrose

Priming Amount: 162.98

Creation Date: 3/26/2016 5:23 PM

Notes:

Author:

fourstecker

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 4/15/2012 5:15 PM

Notes: Sparge: Collect 27 qt

Spices:

Grind Cinnamon and (Nutmeg leaving out this round)
Cut Vanilla Bean into halves

Notes on WLP005 Yeast:

Bottom fermenting ale yeast. White Labs recommends keeping in primary until fermentation is complete. Known as "ringwood". Esters and Fusel Alcohol noticeable. Best at 68 F. Over will increase ester and fusel alcohol notes. 7-10 fermentation. Serve-able within 2 weeks.

http://www.whitelabs.com/beer/audio/wlp005.mp3

Ideas for V4
- Longer Mash , 90 min. Temp swing will spend more time in lower 150's, upper 140's. More fermentable sugars = dryer finish. Full bodied porter with dry (non-sticky) finish would be tasty)

Changes from V3 to V3.1 (Gordon Strong suggestions)
- Crystal 60 up to 1 lb
- Brown down to .5 lb
- Infusion Mash at 151
- Ferment at 62, move it to 68 to finish, will make for a very clean profile

Changes from V2:
- Slightly expanded grain bill. Attempting to reduce some of the roasted-coffee qualities.
- Different hop profile to lower IBU's, balance porter more in favor of malt.
- Change over to Vanilla Extract for better vanilla flavor control
- Changing Cinnamon/Vanilla addition to Primary to increase presence

Changes from V1:
- Focused grain bill
- Removal of Roasted Barley in favor of Flaked Oats for less dryness, more silkiness
- Addition of Carapils for body
- Focused Hop bill - change to Northern Brewer for cleaner bittering
- Original Yeast blend was a limited offering. Change to British Ale Yeast WLP005