Homebrew Beer Recipes | Page 586 | Browse 315,000+ at Brewer's Friend

Author:

KyleChepla

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

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: 9/14/2013 5:18 PM

Notes: Listed as Saison II yeast but is actually cultured Saison DuPont.

Racked to secondary onto 3/4 lb Bartlett Pear slurry that was frozen.

Author:

johnschultz

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.124

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/4/2015 7:33 PM

Notes:

Author:

lyna

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 81

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/6/2015 11:55 AM

Notes:

Author:

JDKell

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/3/2016 5:30 PM

Notes:

Author:

LTS1681

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 68

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 3/22/2021 5:07 AM

Notes:

Author:

Megary

Boil Size: 4.05 Gallons

Boil Time: 30

Boil Gravity: 1.047

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: 12.79 psi

Creation Date: 3/24/2020 1:50 PM

Notes: If need be, substitute Wheat, Rye, Triticale or Spelt for the Buckwheat.

Author:

JP Griffith

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.088

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: 3/16/2015 5:22 AM

Notes:

Author:

SuperSkaap

Boil Size: 50 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/30/2015 11:30 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1.33

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: 9/10/2016 5:35 PM

Notes: 1)Brew base beer
2)Pitch East Coast for primary fermentation
3)Once Primary appears finished (x7days or so) rack to secondary on top of fruit, pitch White labs sour blend plus bottle dregs of choice.
4)Place at rooms temp (70's-80's) for at least 6 months.

Author:

Boil Size: 31 Litres

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 78

Mash Thickness: 3.8

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: 12/18/2017 11:38 AM

Notes: 31-3-18
Pre-boil 1.042/3
Yeast nutrients added at 10mins
80min boil
Post boil 1.049
Added 50g Dextrose and 110g LDME into kettle after boil had finished.
OG 1.051
23°C into fermenter, chilled to 21°C added yeast and chilled to 20°C
Fermentation temp started at 18/19°C and raised to 22°C over 5 days.
1.020 after 4days. Tasting good. Very roasty and lingering bitterness.
FG1.016 at 6 days. As above. Great roasted toasty aroma. Moderate to strong complex roast flavour. Clean fermentation with low to moderate esters.
4.6% Abv
140g Dextrose for priming at 2.1 volumes
Bottled 14-4-18 tasting great
Drinking great 25-4-18. Plenty of medium roast character but in balance.
Winner: Champion Beer 2018 Babbs Annual Comp.

Author:

Boil Size: 44 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/6/2017 11:11 AM

Notes: Irish Moss 10g / 10 min.

Author:

Wolf Pack Brewing

Boil Size: 40.11 Litres

Boil Time: 60

Boil Gravity: 1.027

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 2.98 bar

Creation Date: 1/1/2022 11:27 PM

Notes: * Fresh is best - We highly recommend using this kit promptly to obtain the best flavor from your beer. Ensure
you use sanitary practices to prevent any accidental contamination. Typical fermentation is completed in 10
days.
1. Chill wort to target fermentation temp (68°-72°F/20 ̊-22 ̊C), place in temp controlled environment, attach
insulated temp probe to side of fermentor (or in a thermowell if you have one), and pitch your yeast.
2. Two days after fermentation activity starts, remove the probe so it measures ambient then bump regulator to
75°F/24 ̊C.
3. After 2-5 more days, once FG is stable (e.g. no fermentation activity / bubbles in your airlock) and the sample
is free of off-flavors (a forced diacetyl test can verify this), drop the temperature to 50°F/10 ̊C.
*If diacetyl persists, increase temperature slowly. The Philly Sour yeast is able to handle up to 86°F/30 ̊C if
needed.
4. Add finings if desired (e.g. 1/2 tsp gelatine dissolved in pre-boiled water). Cold crash the beer to 30-32°F/0 ̊C.
5. 24-48 hours later, package the beer.

Author:

suncrush

Boil Size: 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: 3/11/2012 9:00 PM

Notes:

Author:

Fügetsu Brew

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 70

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: N/A

Creation Date: 6/1/2021 2:15 AM

Notes:

Author:

hammertimer

Boil Size: 14.5 Gallons

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 83

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: 11/6/2016 1:18 PM

Notes:

Author:

Hanuman

Boil Size: 33 Litres

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 2.67

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 15 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/28/2016 8:32 AM

Notes:

Author:

Ninja Bunny

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.16

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/28/2015 2:18 AM

Notes: 1 month conditioning, 3-8 month peak

3 days before bottling, prime the beer with another dose of yeast

Author:

skonkiel

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/24/2014 9:31 PM

Notes: FOR FIVE GALLON BATCH (2.5 gallon batch sizes in parentheses)

Boil
(2) 4 cinnamon sticks at 10 min
(4 Tbsp) roasted Hatch peppers at 10 min
(2) 4 oz cocoa powder at 0 min

Primary
1 vial of ClarityFerm

Secondary
(.5) vanilla bean
(2) 3 cinnamon sticks
(2 handfuls) 7 oz cacao nibs
(2 tbsp) 4 Hatch peppers

Making a New Mexican version of a killer beer style. How's it New Mexican? I'm using Hatch chiles instead of seranno peppers. Also, because I'm a gringa, am halving the pepper content--I can't take the heat.

Made gluten-free/gluten-removed for the Wife.

Tasting notes, pre-carb (1/10/2015):
- Started off with a lot of coffee taste (maybe too much roasted barley?)
- Not too sweet
- Barely taste any heat from peppers, but it's got a great peppery aroma (and a vanilla & chocolate aroma, too). Get a bit of lingering heat on the lips.
- Had no problem with "chalkiness" due to cocoa powder (something reported by the original recipe's creator)

From the original recipe: "My inspiration for this idea is a Mexican hot chocolate. Sweet chocolate and cinnamon taste with a hint of spiciness from the cayenne. I used bakers chocolate melted in a cup of water in this batch because the first one tasted a bit chalky when i used cocoa powder. i also used Zimbabwe Bird peppers not Seranno but they are close on the Scoville scale."

h/t to "brew pastor" on Brew Toad https://www.brewtoad.com/recipes/mexican-stout

Author:

putncw

Boil Size: 1 Gallons

Boil Time: 90

Boil Gravity: 1.149

Efficiency: N/A

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 76 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/10/2013 11:39 PM

Notes: Boil Hops, Cocoa Nibs, and Vanilla in a small kettle on the side. Final Volume ~500ml

Author:

EBCB

Boil Size: 2 Gallons

Boil Time: 75

Boil Gravity: 1.145

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/23/2013 5:40 PM

Notes: