Homebrew Beer Recipes | Page 334 | Browse 315,000+ at Brewer's Friend

Author:

charles.waite

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 30

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/10/2014 10:00 PM

Notes: Steep 1.5lbs of Biscuit. This doesn't add to the OG so I entered zero in the Steeping category so the OG calculations aren't overestimated.

Author:

jimdubc

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/1/2016 7:17 PM

Notes: whatever is left in the cupboard and can be thrown together as a one gallon starter batch to create a nice yeast cake.

1/11: tasted a carbonated sample - awesome balance and habanero on the nose, then slight burn after swallowing.

Author:

retiredarmy

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.097

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: Sugar

Priming Amount: 4 oz

Creation Date: 9/11/2016 10:03 PM

Notes:

Author:

Cushman9611

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 67

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: 3/16/2016 4:22 PM

Notes:

Author:

Phat Kat

Boil Size: 7.25 Gallons

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 80

Mash Thickness: 1.5

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: 7/3/2016 6:56 PM

Notes: Once kegged, added 2 habenaro peppers.
0.5 Oz Irish Moss final 15 minutes. I also add 1 tsp gelatin to the keg to clear.

Author:

PrattBrewers

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1.54

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: 2/14/2019 10:49 PM

Notes: I've had a couple of "golden stouts" that I thought were very interesting and good, so my goal was to mimic that with my own recipe. I wanted to use golden/blonde ale as a general style, though I knew this was going to fall outside of some style guidelines.

I used lactose to provide some residual sweetness (think creamer in coffee), which worked really well I think. I tasted the beer after a few days in the keg (pre- coffee addition), and it had some sweetness but not too crazy. To add coffee flavor, I got some whole beans from a semi-local roaster (Wichita Spice Merchant). I spoke with one of the roasters there and he recommended "Brazil Maniqueira" (https://www.spicemerchant.com/product/brazil-mantiqueira/). I know next to nothing about coffee, so I would recommend using something you like or, if possible, consulting your local roaster. I added 8 oz of the coffee beans to a nylon mesh bag with some glass beads (to use as an anchor), and suspended the bag inside the keg with some unwaxed/unflavored dental floss. I tasted at 2 hours and was surprised how quickly the coffee flavor came through, but it wasn't quite where I wanted it. I tasted again at 4 hours and 7 hours, at which point I decided to pull the beans. The beer is pretty light so I didn't want to overpower the beer with coffee flavor. It ended up adding the desired roastiness and complexity that I was looking for. I'm super happy with this recipe.

Author:

Calum Maxwell

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.102

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: 8/14/2018 5:29 AM

Notes:

Author:

Boil Size: 8.25 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 95 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/21/2018 12:02 AM

Notes: scoop out watermelon and blend pulp in a blender. Bring pulp to a boil for 5 mins. Once cool, add to secondary.

Or, add 2.5 bottles of Trader Joes cold pressed watermelon juice after primary fermentation has completed.

Author:

Grete

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 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: 12/30/2015 2:53 PM

Notes:

Author:

yoweli

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.25

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: 4/25/2015 3:41 PM

Notes:

Author:

KyleChepla

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.03

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: 8/14/2013 11:21 PM

Notes:

Author:

deal.jt

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.088

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/18/2015 6:43 PM

Notes:

Author:

Head First

Boil Size: 13.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: kegged

Priming Amount: 10gal

Creation Date: 3/24/2012 12:56 AM

Notes: 3rd use of yeast will split for 2 batches
Came out spot on but Peated Malt was mistake. Gave it to much smokey flavor. Would be best and true to style without it.

Author:

Ewibe

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 75

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: 5/5/2015 9:21 AM

Notes:

Author:

Snikanes

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: N/A

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: 10/14/2016 5:09 PM

Notes:

Author:

OVBrewer

Boil Size: 35 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 75

Mash Thickness: 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: 3/3/2017 10:15 AM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.104

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: corn sugar

Priming Amount: N/A

Creation Date: 3/3/2015 7:30 AM

Notes: Bottled after 22 days in carboy

OG 1.057
FG 1.014
5.57% abv

Author:

GoodDuck

Boil Size: 28 Litres

Boil Time: 240

Boil Gravity: 1.105

Efficiency: 70

Mash Thickness: 2.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/14/2017 8:51 AM

Notes: On brew day...

Mash #1
Mill 7Kg of pale ale and dough in with 21.1L hot water, targeting a mash at 70.6C.
Hold until enzymatic conversion is complete.
If your system allows raise the mash temperature to 76C and recirculate the wort until clear.
Sparge with 77C water to collect 25L of wort.
If your boil off volume is greater than 10% / hour adjust the amount of wort you collect accordingly.
Take a specific gravity reading and, if needed, add light DME to reach a specific grav of 1.065.
Heat to a boil and add the hop extract. Boil for 4 hours.

Time Mash #2 so that the wort from Mash #1 has boiled for at least 4 hours before you begin to collect the first runnings from Mash #2 into the boil kettle.

Mash #2
Mill 3Kg of pale ale malt along with the remaining grain and dough-in with 21.1L of hot water, targeting a mash at 70.6C.
Hold until enzymatic conversion is complete.
If your system allows raise the mash temperature to 76C and recirculate the wort until clear.
Collect 13.2L of first runnings wort in the boil kettle to reach a total of 25L.
If necessary, sparge with 77C water to bring the volume up to 25L of wort.
The specific gravity of the wort in the kettle at this point should be about1 1.124
Boil for 90 minutes adding Whirlfloc, yeast nutrient and sugar at 10 minutes.
Before cooling take a specific gracity reading and, if needed, add light DME to reach a specific gravity of 1.169 and a final volume of 20.7L

Chill the wort to 16.7C
Oxygenate with pure oxygen for 90 seconds before pitching the yeast starter (decanting the spent wort first).
Ferment at 16.7-17.8C
After 12-24 hours of fermentation, oxygenate with pure oxygen for 60 seconds.
Hold the fermentation temperature at 16.7-17.8C for 7 to 10 days b.
Raise temperature up to 21.1C for 7 days to perform a diacetyl rest and ensure a complete fermentation (FG of 1.055)
Rack to secondary fermenter and leave for 1 to 3 weeks. (Due to extreme viscosity, racking this beer can take an incredibly long time).

Before or after racking the beer to the secondary, prepare a vanilla bean tincture.
Cut open 2 Mexican vanilla seeds and pods into just enough neutral spirit (like vodka) to cover, and age for 5 days before adding it to seconday.

age for 8 days minimum
(optional to barrel age, add another vanilla bean tincture for ~six months or to taste)
Before bottling add 2.5-5oz of whole bean coffee in a muslin bag to secondary
1. Intelligentsia black cat (pre-2014 Dark Lord)
or
2. Dark Matter Unicorn Blood (2014-2015 Dark Lord)

age for 24-48 hrs at 38 degrees then bottle as normal but add additional yeast (US-05) at bottling

When kegging, shoot for 2-2.25 volumes CO2
Add above described coffee beans to empty keg in a muslin bag and remove after 24-48 hours of aging at 38 degrees

Once carbonated condition at cellar temperature for several months

Author:

chittychambers

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 35

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/14/2017 7:58 PM

Notes:

Author:

BrewHop

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 74

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: 6/2/2012 5:55 PM

Notes: Mash start ended up being about 151F. I added half the dark grains at the beginning of the mash and half 30min in to avoid extracting tannins. Forgot to test the temp before I mashed out but the grain bed was at about 147. The mash out of about 2.75 gallons brought it up to about 167F. Added and extra half gallon to the sparge to make up for liquid loss.