Homebrew Beer Recipes | Page 992 | Browse 305,000+ at Brewer's Friend

Author:

Boil Size: 8 Litres

Boil Time: 5

Boil Gravity: 1.108

Efficiency: 1

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: 4/21/2016 10:54 PM

Notes:

Author:

TigerDave

Boil Size: 8.32 Gallons

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 12

Creation Date: 12/12/2021 7:14 PM

Notes: Note: Starting with RO as Source Water.

To brew Green Flash West Coast IPA, the water profile should be similar to Burton-Upon-Trent’s, but with roughly half the mineral content.

Mash grains at 152°F (67°C) for one hour. Mash out at 165°F (74°C) for 10 minutes. Steep flameout hop for 10 minutes before chilling.

Pitch yeast to cooled wort at 68°F (20°C) and allow temperature to rise naturally to 70-72°F (21-22°C).

When fermentation is complete, dry hop in primary fermenter for seven days.

Drink it fresh for maximum late hop character.

Author:

Dy

Boil Size: 6.02 Gallons

Boil Time: 30

Boil Gravity: 1.065

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 16.47 psi

Creation Date: 3/11/2021 6:27 PM

Notes: TOTAL WATER NEEDED
7.58 Gallons

STRIKE WATER TEMP
159 Fahrenheit

TOTAL MASH VOLUME
8.64 Gallons

PREBOIL WORT
6.25 Gallons

POSTBOIL WORT
5.50 Gallons

INTO FERMENTER
5.25 Gallons

Apocalyptic Sour adjusted to a smoothie sour.

This recipe can be adjusted for just about any puree for different fruit flavors.

Heat water to strike temperature and add grains. Steep for 60 minutes @ 152.

After 60 minutes, remove the grain bag and let it drain or set it in a bucket with a strainer and add the resulting liquid to the kettle.

Raise temperature to 170 gradually and hold for 10 minutes or so.

Bring wort to a boil, add lactose and hops, and boil for 30 minutes.

Ferment as normal. After active fermenation is complete, add 10 pounds of desired fruit* to FV.

*If you're using fresh fruit, prepare fruit my smashing and pasteurizing @ 170F for 10 minutes. This step is unnecessary if you're using puree or frozen fruit*

Sample beer every few days to check fruit flavor. Keg once desired flavor has been reached.

Edits:
(20210511)
Adjusting acidulated malt to .5lb from .25lb
Added flaked oats 1lb
Increase Carapils to 1lb from .75lb

Author:

WalterHansen

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/31/2021 9:29 PM

Notes: Step Infusion
1. Add 3.5 gallons of 140°F water to the crushed grain, stir, stabilize, and hold the temperature at 140°F for 30min
2. Add 2 gallons of boiling water, bring up to 155°F , hold for 30min
3. Raise temperature to 165°F , sparge with 1.5 gallons of 170°F water
4. Collect about 6 gallons of total wort
BOIL SCHEDULE
0 min: Add 1oz of Hallertau
30 min: Add 1oz of Saaz
40 min: Add 1oz of Saaz
50 min: Add .25 oz Irish Moss
58 min: Add 0.5 oz Saaz
60 min: End Boil and cool

5. Move to fermentor (total volume 5 gal)
6. Pitch 34/70 yeast at 70°F
7. Ferment at 55°F for about 1.5 weeks **Add T-58 Yeast on day 5**
8. Move to secondary
9. Let sit at 45°F 9 days
10. Add 1 oz Saphir dry hop for 5 days
11. Warm to 70° and bottle

Author:

Rob Carruthers

Boil Size: 35.5 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 74

Mash Thickness: 3.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 14 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/8/2019 4:59 AM

Notes: NZ Hoppy Pilsner
This Pilsner is perhaps one of the better ones in NZ atm. Maybe that's just our biased opinion - or maybe we know somethings that you don't yet.

EXPECTED BREW FIGURES
OG: 1.050
FG: 1.012
IBU: Approx. 31
ABV: 5.0 %
Boil Time: 60mins
Volume: 23L

INGREDIENTS
4.5kg NZ Pilsner Malt
250g Carahell Malt
100g Acidulated Malt
7g of Pacific Jade Hops
150g of Motueka hops
30g of Taiheke Hops
2 x pkt MJ M84 Bohemian Lager Yeast

METHOD
Mash at 62ºC for 60 minutes with 18.5 L of water
Mash out at 75ºC for 10 mins.
Sparge at 75ºC with 10L of water and boil for 60 mins.
At 60 minutes add 7g of Pacific Jade to the boil
At 20 minutes to go add 10g Motueka
At 10 minutes to go add the 60g of Motueka and 10g of Taiheke
Cool rapidly and transfer to your sanitised fermenter
When the wort is between 18-20ºC add the 2 packets of M84 lager yeast and ferment at 14ºC for 10 days – or until SG is stable for 2 days
After 7-8 days add 80g of Motueka and 20g Taiheke hops to the fermenter (in a hop bag weighed down with sanitised marbles if you don’t want as much hop mess)
Leave dry hops in for 5-7 days
Transfer beer into another fermenter and transfer into a fridge or somewhere cool (1ºC if kegging 10ºC if bottling) for 3-5 days and adding your finings agent
Keg or bottle as usual

Author:

Kruijfbier

Boil Size: 8.4 Litres

Boil Time: 60

Boil Gravity: 1.071

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: 12/30/2017 2:39 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/8/2017 3:30 AM

Notes: 2013 Gold Medal at the Door County Home Brew Competition.

Author:

Gløshaugen Bryggeforum

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 26 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/23/2016 12:27 PM

Notes: WLP566 gjæret på høy temperatur, ananasjuice og Citra-humle gir denne saisonen mange tropiske preg, vi kaller den derfor polytropia!
Den er dog ikke et polytropt fluid. (les: https://en.wikipedia.org/wiki/Lane%E2%80%93Emden_equation)

Om vi skulle laget den på nytt, hadde vi heller pasteurisert ananas og hatt det i en eventuell sekundærgjæring.

Author:

Boil Size: 33 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/3/2016 6:34 PM

Notes: Just finished first attempt at this recipie, tasted the wort before pitching the yeast, looked very foamy and tasted soapy, have I messed up here only time will tell.

Came out really nice, would be greatly improved by fresh yeast as this was brewed with the cake from a previous beer.
Needed to be lighter in body.
Clarity however was stunning considering not lagered and fermented at ale temp.

Smoke flavour non existent so much greater volume of smoked wheat in next batch.

Also slight honey flavour noted, a hit of actual honey at the end of boil might work well.

Author:

Jimbo!

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.123

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: 5/21/2016 8:42 PM

Notes: From https://www.morebeer.com/articles/fruit_in_beer
The cane sugar above is an estimate of actual sugar into brew (assuming about .75 eff) with the sugar estimated at 7g per 100g of berries

I added 1.5 lbs of blackberries post flame out. But I did freeze, smash and gently heat the berries before addition.

Honey added at flame out

Dry hop with Citra and Australian Summer after 1 week (for 7 days)

Author:

k_mcroberts@hotmail.com

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 60

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: 2/9/2014 4:40 PM

Notes: 12-23-13 Vigourous Fermentation @ 64F
left in primary till 1-6-14
Racked to keg on 1-10-14 and chilled to 40F to clarify
SG: 1.050
FG: 1.010 ABV 5.2%
2-3-14 Delivered to Doug's Office

Author:

Vestsio Køståms

Boil Size: 37 Litres

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 2.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/16/2015 9:52 AM

Notes: White Labs WLP001 / Wyeast 1056 / Safale US-05

Eventuelt kan du stegmeske: Innmesk på 55°C i 15 min, 67°C i 45 min, 77°C i 5 min.

OG: 1.043-47 FG: 1.008-10 IBU: 25 Alkohol:4,7-5,1% EBC: 5 ME1: 85%
Volum: 25 liter

Gjæring
14 dager på 16-20°C

Author:

ewh1489@icloud.com

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/28/2015 6:27 PM

Notes:

Author:

Marsh Mash

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/19/2015 2:19 PM

Notes:

Author:

Brewminator

Boil Size: 8 Gallons

Boil Time: 75

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 63 ° F

Priming Method: your choice

Priming Amount: N/A

Creation Date: 3/28/2015 4:28 PM

Notes: Primary fermentation will go for 10 to 14 days.
I will bottle one gallon and rack the rest for secondary fermentation for 2 to 3 weeks.
After secondary, I will cold crash for 3 days, fine with gelatin and cold crash for another 3 days.
After this, I will keg the remaining 5 gallons.

Author:

Peter Feger

Boil Size: 6 Gallons

Boil Time: 75

Boil Gravity: 1.042

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: 3/19/2015 7:57 PM

Notes: An Irish Red. Based on my family history, hailing from an Irish immigrant mother who landed in the states in mid-twentieth century.

While the family is not known for making a commercial ale the recipe its self is true to spirit from the period of the late late 1700's.

This will have a very easy smooth taste, very balanced. Not too sweet not too bitter.

I would suggest a 10 day fermentation period followed by a 2 week secondary. I bottle mine so I can share with everyone so I use 3/4 cup of table sugar boiled in 1 1/2 cup filtered water. I put that in the bottom of the bottling bucket so it gets evenly distributed in the wort with out adding in extra oxygen.

Bottoms up and enjoy.

Pete

Author:

Shawn68z

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 74

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/5/2015 2:05 AM

Notes:

Author:

Mile_High_Magic

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 1.5

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: 1/31/2015 8:23 PM

Notes:

Author:

Nagrand

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/16/2014 3:50 PM

Notes: 0621
11:55 mash in

13:30 boil
14:20 100 30g hops
15:05 20g hops wirl
15:20 end

1.050

2014-0629- 1.012
18:35

20141116
15L
1.018
300g milk sugar
150 corn sugar