Other Homebrew Recipes

Displaying 8341 to 8350 of 14407 Recipe(s)

30.11 Two Row. RO. 7-1 Sulphate-chloride. CentennialSimcoeCTZ

KepBum 2/24/2017 6:34:32 PM
  • 5° L
  • All Grain
  • 11 Gallon(s)
  • Unknown Style
  • 45 IBU
  • 6.5 % ABV

Everyone in the Pool - Apricot sour ale No. 14a

Aubrey 12/1/2016 4:50:25 PM
  • 5° L
  • All Grain + Extract
  • 4 Gallon(s)
  • Unknown Style
  • 0 IBU
  • 4.6 % ABV

Brew day 8/31/16. 4-gallon batch, extract only. Boiled DME for an hour with only one hop addition (1/4 oz T90 Aged Lambic hops for 60 minutes). The day before I made a lacto starter with GoodBelly (Lactobacillus Plantarum) plus dregs from one of my previous sour ales (11b). Fermented with Safbrew Abbaye yeast. OG was 1.054. 9/23/16 I racked it into a secondary and added 3 lbs. of Vintner's apricot puree. Meanwhile, on 11/29/16 I made a starter using dregs from Fond Tradition Kriek (2013) and ...

Exp. IPA 1

Aubrey 1/13/2017 9:15:44 AM
  • 5° L
  • All Grain
  • 5 Gallon(s)
  • Unknown Style
  • 81 IBU
  • 5.3 % ABV

Brew day 1/13/17. 90-minute mash at 148F. Added 2 tsp lactic acid to wort, causing pH to go from 5.9 to 5.3. Boiled for 60 minutes. After flameout, I did a 5-minute hop stand before wort chilling. OG = 1.058. On 1/20/17 I transferred the beer into a secondary and racked it onto 2 oz Cascade, 1 oz Mosaic and 1 oz Horizon. Gravity was 1.010.

Sour Ale No. 15

Aubrey 11/1/2016 4:07:27 PM
  • 6° L
  • All Grain
  • 5 Gallon(s)
  • Unknown Style
  • 21 IBU
  • 4.9 % ABV

This was my 15th batch of sour ale, but only my second kettle sour. Mashed 90 minutes at 150. Batch sparged. Wort souring began 11/2/16 at 1:30 p.m., started boil 11/4/16 at 7 a.m.; pH dropped down to 3.3 in that time. Preboil wort was 1.033. Adjusted pH to 4.5 with a few tsp of lactic acid. After bringing wort up to 200F, I chilled it to 100, then pitched 3 plain GoodBelly Straight Shots (equal to about 60 billion cells of L. Plantarum). 11/9/16 racked onto 3 lbs raspberry puree. Bottled late ...

Pale ale Andre

Softmax 2/24/2017 1:16:57 PM
  • 11° L
  • All Grain
  • 50 Liter(s)
  • Unknown Style
  • 39 IBU
  • 5.6 % ABV

hoppy pale

ct-novice 2/23/2017 4:28:37 PM
  • 5° L
  • All Grain
  • 6 Gallon(s)
  • Unknown Style
  • 47 IBU
  • 6.8 % ABV

Keep Your Tips Up Sky

LastLandStander 2/24/2017 6:11:49 AM
  • 4° L
  • All Grain
  • 5.5 Gallon(s)
  • Unknown Style
  • 12 IBU
  • 5.0 % ABV

Sorachi Ace Clone

Brewer 112520 2/24/2017 8:29:24 AM
  • 6° L
  • Extract
  • 6 Gallon(s)
  • Unknown Style
  • 33 IBU
  • 6.1 % ABV

Saison

Grits Gone Fishing Pale Ale

FloridaGrit 2/24/2017 7:40:16 AM
  • 5° L
  • Extract
  • 5 Gallon(s)
  • Unknown Style
  • 48 IBU
  • 5.4 % ABV

Based on Charlie Papazian's Whitey's Gone Fishin' Pale ale, with additional Hops

Rando

Brewer 112016 1/20/2017 7:05:15 AM
  • 17° L
  • Extract
  • 5 Gallon(s)
  • Unknown Style
  • 41 IBU
  • 8.7 % ABV

Steeping grains at 155F for 30 mins. Exact grains and amounts:

What Styles Are These Recipes?

It's not uncommon for a homebrewer to craft a homebrew recipe that does not satisfy the specific guidelines of the BJCP style guidelines. For example, a homebrewer might make an IPA recipe and decide they want it to be more bitter or darker than the defined style.

There are plenty of great homebrew recipes that fall into this category and they should not be overlooked.

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