Homebrew Beer Recipes | Page 725 | Browse 310,000+ at Brewer's Friend

Author:

Steinb

Boil Size: 6 Gallons

Boil Time: 75

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/26/2013 4:53 PM

Notes:

Author:

durrif

Boil Size: 29 Litres

Boil Time: 70

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 3.65

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: 4/21/2023 4:47 PM

Notes:

Author:

TIPBCO

Boil Size: 2.5 Gallons

Boil Time: 1

Boil Gravity: 1.055

Efficiency: 100

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 26.08 psi

Creation Date: 11/26/2019 2:38 PM

Notes: Starter: Yeast Hydrated 12 hrs? w/yeast nutrient
Brewed 11/26/19
11/28 G 1:035
12/13: Kegged @ .995?, approx 8% abv per ABV calculator
Taste: Light cherry aroma, very lightly sweet water w/faint cherry flavor, boozy note. W/ice very light, booziness drops off. Refreshing. Wife approved.

Author:

FELT Brewing

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.1

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 73 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/2/2018 8:27 PM

Notes: Sanitize
Water to 160
Oats and Wheat soak for 20 min.
Remove grains
Clean Steeping Bag
(Zest Lemons, Measure out Lavender and Hops)
Bring water to a boil.
60 min - Add half of DME
30 min - Add half of DME
15 min - Add 1 oz Mosaic
1 oz Citra
.5 oz Amarillo
10 min - Steep 10 g Dried Lavender
Lemon Zest from 3 Lemons (No pith)
1 min - Add 1 oz Mosaic
1 oz Citra
Use Wort Chiller to get temp < 90.
Add to Fermentor and Strain
Add Yeast
----------------------
I wasn't picking up any lavender when I was emptying the sediment after about 2 weeks, so I boiled some additional Lavender and added it in. I'm a big lavender fan, so I really liked it. If you want more of a subtle flavor, I'd stick with just the measurement used in the recipe. Didn't pick up much lemon flavor, probably because the hops were pretty intense. Overall I was pretty happy with the brew.

Author:

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.121

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/28/2017 9:53 PM

Notes:

Author:

TwoBrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 35

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: 10/3/2017 2:19 AM

Notes:

Author:

WAWooldridge

Boil Size: 8.21 Gallons

Boil Time: 120

Boil Gravity: 1.071

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/30/2017 9:00 PM

Notes: Overall Impression: An intensely flavored, solid, dark stout with many interpretations. Roasty-burnt malt with a depth of dark or dried fruit flavors and a warming, bittersweet finish. Despite the intense flavors, the components must meld together to create a complex, harmonious beer, not a hot mess – sometimes only accomplished with age.
Aroma: Rich, deep, complex, and often intense, with a pleasant blend of roast, fruit, hops, and alcohol. Light to moderately strong roast can have a coffee, bittersweet or dark chocolate, cocoa, black licorice, tar, or slightly burnt grain quality, sometimes with a light caramel sweetness or toasty maltiness. Low to moderately strong esters are often perceived as dark or dried fruits like plums, prunes, figs, black currants, or raisins. Very low to aggressive hops, usually English or American in character. Alcohol flavor is optional but should not be sharp, hot, or solvable. The balance between these four main components can vary greatly; not all need to be noticeable, but those present should have a smooth interplay. Age can add another dimension, including a vinous or port-like impression, but not sourness. Age can decrease aroma intensity.
Appearance: The color ranges from very dark reddish-brown to jet black. It is opaque. The head is deep tan to dark brown. Generally, it has a well-formed head, although head retention may be low to moderate. High alcohol and viscosity may be visible as legs.
Flavor: Like the aroma, a complex mix of roast, fruit, hops, and alcohol (same descriptors apply). The flavors can be intense, often more significant than the aroma, but the same warning about the balance varying wildly still applies. Medium to aggressively high bitterness. The maltiness balances and supports the other flavors and may have the qualities of bread, toast, or caramel. The palate and finish can be dry to moderately sweet, an impression that often changes with age. It should not be syrupy or cloying—aftertaste of roast, bitterness, and warmth. The exact age effects as in the aroma apply.
Mouthfeel: It should be full to very full-bodied, chewy, velvety, and luscious. The body and texture may decline with age. Gentle, smooth warmth should be present and noticeable as a background character. Low to moderate carbonation.
Comments: Sometimes known as Russian Imperial Stout or RIS. Varying interpretations exist, with American versions having more significant bitterness, more roasted characters, and late hops. At the same time, English varieties often reflect a more complex specialty malt character with a more forward-ester profile. Not all Imperial Stouts have a clearly ‘English’ or ‘American’ character; anything in between is also allowable, so it is counter-productive to define strict sub-types. Judges must be aware of the broad range of the style and not try to judge all examples as clones of a specific commercial beer.
History: A style with a long, although not necessarily continuous, heritage. Traces are the roots of strong English porters brewed for export in the 1700s and are said to have been popular with the Russian Imperial Court. After the Napoleonic wars interrupted trade, these beers were increasingly sold in England. The style eventually all but died out until being popularly embraced in the modern craft beer era in England as a revival export and in the United States as an adaptation by extending the style with American characteristics.
Characteristic Ingredients: Pale malt with significant roasted malts or grain. Flaked adjuncts are common. American or English ale yeast and hops are typical. Ages very well. It is increasingly used as the base beer for many specialty styles.
Style Comparison: Darker and more roasty than Barleywines but with similar alcohol. It is more complex, with a broader range of possible flavors, than lower-gravity stouts.
Vital Statistics: OG: 1.075 – 1.115
IBUs: 50 – 90 FG: 1.018 – 1.030
SRM: 30 – 40 ABV: 8.0 – 12.0%
Commercial Examples: American – Bell’s Expedition Stout, Great Divide Yeti Imperial Stout, North Coast Old Rasputin Imperial Stout, Oskar Blues Ten Fidy, Sierra Nevada Narwhal Imperial Stout; English – 2SP Brewing Co The Russian, Courage Imperial Russian Stout, Le Coq Imperial Extra Double Stout, Samuel Smith Imperial Stout, Thornbridge Saint Petersburg
Tags: very-high-strength, dark-color, top-fermented, British-isles, north-America, traditional-style, craft-style, stout-family, malty, bitter, roasty

Author:

kevin.C

Boil Size: 7.5 Litres

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/22/2016 9:58 AM

Notes:

Author:

Butter14

Boil Size: 7.31 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 63

Mash Thickness: 1.2

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: 4/3/2016 5:51 PM

Notes:

Author:

bradforio

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 57

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/13/2016 10:59 PM

Notes:

Author:

polarbearbrewing

Boil Size: 5.14 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/18/2015 10:37 AM

Notes:

Author:

jtworkman

Boil Size: 0.5 Gallons

Boil Time: 60

Boil Gravity: 1.273

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/25/2015 4:00 AM

Notes:

Author:

BEERngineer

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/2/2013 7:03 AM

Notes: This is a planned partigyle to Marubozo's RIS recipe. This recipe is unproven as of now, but we'll see how it turns out.

After brewing Marubozo's RIS, take the grains and remash with the 2 kg of Amber malt. I'll update this with the actual gravity I get. Ive calculated it as 1/4 of the grain bill of the RIS.

After 4 weeks fermenting, FG came to 1.018. I've removed the dry hops from the recipe to not compete with the grain. Smells great like a big stout, but alc % is around 3%. We'll see how it goes after conditioning.

Author:

Boil Size: 6.5 Gallons

Boil Time: 30

Boil Gravity: 1.038

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/24/2016 12:28 AM

Notes: Cool down to 100° and transfer to completely sanitized better bottle (that's what I use). If you have a pH meter, drop the pH to 4.2 with 88% lactic acid, if you do not then add roughly a tablespoon.

Add 2 super shots of goodbelly (each are 50 billion units), some people use a half to full carton of the goodbelly drink...I prefer the shots.

Seal up and leave at room temp for 36-48 hours. If it doesn't fall to yeast pitching temp on it's own, chill it using your preferred method (I have added a sanitized bag of ice, also have put in a fridge when I had room).

Pitch yeast and let ferment out. Dry hop after 7 days and dry hop for 7 days.

Author:

Solli

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/6/2016 6:54 AM

Notes: Ægir Vetlebror:
Vetlebror Session IPA
OG 1.047
FG 1.012
IBU 42.1
EBC 16.6
Fermentation temp 21˚c
Yeast WLP001
Malt %
Pale ale malt 87.5
Munich I 5.4
Munich II 3.6
Caramunich II 3.6
Mashing temp - Time (min)
68 - 60
72 - 15
Hop Gr pr/l α acid % IBU in wort Time added
Galaxy 0,286 15 11,7 First wort
Galena 0,571 14,1 20,4 60
Galaxy 0,286 15 10 30
Galaxy 0,857 15 0 WP
Galaxy 2,857 15 0 Dry hop
Citra 1,429 13,5 0 Dry hop

Author:

JonEstrada

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 79

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/30/2017 6:08 AM

Notes: TOTAL WATER NEEDED
7.46 Gallons

STRIKE WATER TEMP
158 Fahrenheit

TOTAL MASH VOLUME
8.28 Gallons

PREBOIL WORT
7.00 Gallons

POSTBOIL WORT
5.75 Gallons

INTO FERMENTER
5.50 Gallons

Author:

Boil Size: 14 Gallons

Boil Time: 90

Boil Gravity: 1.032

Efficiency: 74

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/15/2015 4:36 PM

Notes:

Author:

Satellite Brewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.021

Efficiency: 35

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: 3/9/2019 8:46 PM

Notes:

Author:

StrangeQuark

Boil Size: 14 Litres

Boil Time: 60

Boil Gravity: 1.04

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: 1/14/2015 6:58 PM

Notes:

Author:

TrotterBrewWorks

Boil Size: 6.24 Gallons

Boil Time: 35

Boil Gravity: 1.035

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/17/2021 4:37 PM

Notes: Nice and light - IBUs and hop flavor just right (neutral, not much at all)

Went a little hazy after adding the 18g of crystallized lime and the lime flavor was somewhat muted.

Next batch - consider lime peels at flameout and substituting some of the rice for flaked corn.