Homebrew Beer Recipes | Page 745 | Browse 310,000+ at Brewer's Friend

Author:

avantassel

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 74

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 2/16/2020 5:43 PM

Notes: Snow bath chilled. The plan was to fill a Laws Whiskey barrel but that got corona scrapped so now it's being tapped for #SaisonDay2020

Author:

Miller Time 73

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: 2

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: 7/18/2015 6:08 PM

Notes:

Author:

Amsterdamse Brouw Mij.

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 65

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/4/2016 8:43 PM

Notes:

Author:

Mike DeStefano

Boil Size: 15 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/30/2016 10:29 PM

Notes:

Author:

Bahm

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 1.25

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: 9/26/2021 2:07 PM

Notes:

Author:

Bjarni Kristófer

Boil Size: 65 Litres

Boil Time: 70

Boil Gravity: 9.5

Efficiency: 75

Mash Thickness: 2.7

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/12/2021 10:17 PM

Notes: Vildu nota Wyeast 3068 (Weienstephan / LeoBavaricus - TUM 68) mest notaða hveitigerstofn í heimi, (90% af þýzkum hveitibjór). Við eigum hann því miður ekki til þannig að við notum Safbrew WB-06 í staðinn.

Author:

Matpaq

Boil Size: 14.16 Litres

Boil Time: 120

Boil Gravity: 1.107

Efficiency: 65

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18.5 ° C

Priming Method: dextrose

Priming Amount: 53.2 g

Creation Date: 9/2/2019 2:22 PM

Notes: v6 automne 2023? augmenter carb a 1,9 comparé a 1,85
swap de coco pour plus en tranche(200 100 rapéau lieu de 150/150)
Nibs 125g
marris otter de bairds a considerer..pas certain, si jaime la new batch garder tf
41.45 ibu vers 43.26
le bourbon a pas gouter, +10%? 3,5 ml/l au lieu de 3,2, prochaine fois 4? apres le 3,5 la 3,2 vers 3,5 3,5 vers 4 selon le gout

resumé:
1 peu plus de carb
1 peu plus de munich(gout grain)
1 peu plus de roasted et grains foncé
1 peu plus de bourbon
coco en tranche
9 jours coco au lieu de 8

7/16 jours de fait mettre le coco, embouteiller jour 16 mais prendre en consideration le cold crash..p-e mettre la malto au BOIL et lacto a lembouteillage (MALTO 3% FERMENT)

3,2 ml/litre au bottling de bourbon = ajout de 0.13 % abv sur 9.6L

v5 but: v4 avait pas recirculé et 10 degrés plus haut pour avoir 69,..p-e pour s'aider a egaliser la temperature au debut..mais pas trop recirculer, mettre plus haut pendant les periodes sans recirc

bien couler le sparge a cote et remettre dans le contenant pour maximum de liquide, pcq on a pas recirc jpense quon a eu pas mal de debris..recirc please mais pas 1 heure..p-e la moitié?

la couleur brune venait dou? on verra!
le sucre et le mouthfeel etait super, gout de chocolat aussi, besoin de conserver le bon gout de grain en laugmentant 1 peu, idem cocoa nibs et coconut, mais besoin de ibu etgrain foncé pour accompagner le gout, test de bourbon!
ajouter un peu de grain foncé cocoa nibs80 vers 100, chloride 196 vers 200, coconut en tranche 100 vers 150) 1 peu plus d'avoine 9.5 vers 10,
1 oeu plus de carb 1.8 vers 1.85
garder le roasted de bairds, ramenet le marris de thomas,
ajouter bourbon a lembout, 3,2 ml par litre
en faire saNS BOURBON, et lautre avec

V2: a cause de tout le sucre
1.046 final sur 1.033?

V3
1.048 sur 1.037 attenuation 61
Le dextrose dans la recette est pour le 5gr sucre par 80gr de coco sur 500 = 30gr sucres
56 srm réel prévu mais top a 50 le calculateur

V4 a venir efficacita 54 pre brasse finalement 64.5!!!
le ibu a passé de 43 a 38 a cause de ca..mais tant mieux avec cocoa nibs

avant 500 gr/11 litres 45.45!L
250/9 27.77 g/l coco
8.88 gr/l cocoa nibs..recalculer 80 gr
j'ai du changé le marris otter de fawcett par du bairds et le munich simpsons par du gambrinus
Le roasted barley thomas fawcet par bairds
Sortir un des grains foncés.. p-e le carafa3 pcq avec le cocoa nibs ca va etre trop donc jai enlevé un peu de wheat et pale, et enlever un peu dibu

95gr tranche coco
155 coco rapee
80 cocoa nibs
ajouter 15 gr de dextrose dans les ingredient pour remplacer le sucre de 250 gr de coco

ajouter 125 au 125 existant en malto..seulement que ca fuck les % sinon
pas de flaked barley et mettre munich..donnait du mouthfeel et sucre mais zero alcool et gout..essayer plus bouillir compenser mais munich pour alcool et gout

Un peu moins de coco sinon contenant trop plein
IMPORTANT: nettoyer les contenanta de coco par dessus un tamis et acheter au dollo le truc de screen pour pas que le coco ait dans le lavabo
Switcher le flaked barley par munich et avoine et maltodextrine 125 a 250
Moins de cara 120 harsh et plus de caramelisé 60

500 gr coco vers 250 pour contenant a moitié

peut pas aller plus haut en grain pas assez de levure!
coco 11 litres fois
15lbs perbarrel debut du gout intense
( 58 gr/l)
commencé ``a 45,5 gr/l (ratio de 11,76lbs/barrel) donne 500grammes pour 11 litres
les toaster légèrement sur parchemin pas ciré a 300f et les brasser régulièrement, les éponger du gras pour pas perdre do de head et les mettre dans les 2 canisses à la moitié

COCO SCOTT FOND DE LA PLAQUE ABSORBÉ LHUOLE, plus fort permettrait de sortir lhuile.. a voir

1 semaine avant l'embouteillage, donc après 2 semaines de fermentation ouvrir le fermenteur et dropper ca pour total 3 semaines, la safale 2 va soccuper de rattraper la levure

y aller en demi dosage de safale 2 et de malto

safale 2 dernière fois 0.1gr/l
1gr/10l
prochaine fois 0,5 gr/10l
carb a 1.9 au lieu de 2
acheter vanille
acheter safale 2
plus de noir, plus de sucre residuel flaked barley, moins de malto
plus de boil concentre les gouts
plus de profondeur drc
plus de vanille
coco?

Carber en 3 jours
2 heures de boil

49 srm ancienne vers 56.87

A lavenir ca va prendre un mash max a 69

Si je beux cold ou soft crash je dois laisser 24h et laisser revenir a la temperature ambiente pour que la levure se reproduise asser pour quelle soit capable de carber

pas de dextrose pour pas de gusher.

1.045 final 225 de lactose (dern fois 350 pour 19l)

11.6 l au fermenteur

15.79 mash

3.66 sparge

scaled a 69% batch size original a 17,75l maintenant 12.25
batch size reel dans mes calculateur de 10.47 -

si mout na pas de 1099
Wyeast 1968
equivalente de wlp002 english ale yeast de white labs
english ale de escarpment qui est au canada

Fermentation 3 semaines,
Vanille est a 35% donc au bottling on peut en ajouter 1 peu si on

Apres fridge et peut devenir moins sharp avec le temps mais plus on attend apres 2 mois plus le sucre va sen aller aussi donc trop tot trop edgy trop long redevient edgy mais c long pas de 2 a 6 mois

Pas mettre du lactose quand ca bouille et dextrose aussi sinon on va bruler le sucre, le faire rechaufer et melanger dans leau jusqua bouillir, ensuite ajouter

Mash thickness ideal 2.6 mais peut aller jusqua 2.1 si melanger souvent

1.75 carb est suggéré mais je trouve ça bas..bon succès avec 1,95 dans la pale ale donc aller à 1.85

Author:

BenoitC

Boil Size: 5.9 Gallons

Boil Time: 15

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 80 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/17/2019 2:51 PM

Notes:

Author:

SchuBrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 9.2

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/27/2018 1:37 PM

Notes:

Author:

Distortiontm

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.026

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 74 ° F

Priming Method: Naturally Condition

Priming Amount: 6oz Table Sugar

Creation Date: 5/19/2018 5:40 PM

Notes:

Author:

Dignified Winston Brewing co.

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/19/2018 3:58 PM

Notes:

Author:

Aksarben

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 66.7

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/18/2017 8:51 PM

Notes: Using saved bottom yeast from previous Safale / Dunkel. Starter had added sterilized wort added and vigorous activity in 1/2 pint starter jar 1 hour after addition of maltose rich addition. NO new opened package used, just previous Lager yeast S-23.
1st generation. Wort started vigorous fermentation within 12 hours of pitching.

11-23-17, 4 days after pitching yeast with saved yeast into starter, the fermentation was quiet. Racked to FULL 3 gal carboy having purged with CO2 after sample was taken to reveal 2.4 Brix or 1.0093 S.G.

11-26-17 Fined with gelatin, SG was

Author:

Falango's Beer

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 65

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Açúcar Mascavo

Priming Amount: 6gr/litro

Creation Date: 8/9/2016 4:31 PM

Notes: Aveia em Flocos - Rolled oats
Centeio Torrado - Cristal Rye
Galena, Magnum
Guinness - precisa resaltar o gosto de café.
10,00 gm - Sulfato de Calcio para 20L de aguá (Sulfato de Cálcio - Gypsum)
http://www.hominilupulo.com.br/cervejas-caseiras/como-fazer-uma-dry-stout/
Cerveja de corpo baixo e final seco.

==== Descrição do estilo =====
13A. Dry Stout
Stout Seca
Aroma: Aromas proeminentes de café, cevada tostada e malte torrado; pode haver leve aroma de chocolate, cacau e/ou cereais como notas secundárias. Ésteres de médio-baixo a nenhum. Nenhum diacetil. Aroma de lúpulo de baixo a nenhum.
Aparência: Coloração de preto a marrom profundo com reflexos de cor granada. Pode ser opaca (caso contrário deve ser translúcida). Colarinho de bege a marrom, espesso, cremoso, e persistente.
Sabor: Moderadamente tostado, sabor nítido dos cereais, com acidez moderada opcional e amargor de lúpulo de médio a alto. Final seco proveniente dos cereais tostados lembrando café. Pode apresentar um caráter de chocolate meio-amargo ou doce-amargo no paladar que persiste até o final. Fatores de equilíbrio podem incluir cremosidade, frutado de médio-baixo a nenhum e aroma de lúpulo variando de médio a nenhum. Nenhum diacetil.
Sensação de Boca: Corpo de médio-baixo a médio-alto com caráter cremoso. Carbonatação de baixa a moderada. Em vista do alto amargor de lúpulo e significativa proporção de cereais escuros presentes, essa cerveja é notavelmente macia. A percepção do corpo pode ser afetada pela densidade com as cervejas mais fracas apresentando corpo mais leve. Pode apresentar uma leve adstringência devido aos cereais torrados, embora aspereza seja indesejável.
Impressão Geral: Uma ale muito escura, torrada, amarga e cremosa
História: Este estilo evoluiu de tentativas de se aproveitar do sucesso das London Porters, mas originalmente exprimia um corpo mais cheio, cremoso e forte (“stout”). Quando uma cervejaria oferecia uma Porter ou uma Stout, a Stout era sempre a cerveja mais forte (originalmente chamada de “Stout Porter”). Versões modernas são produzidas com uma OG mais baixa e não são mais fortes que Porters.
Comentários: Esta é a versão em barril do que é conhecida como Irish Stout ou Irish Dry Stout. Versões engarrafadas são tipicamente produzidas a partir de OGs mais altas e podem ser chamadas de Foreign Extra Stout (se suficientemente fortes). Enquanto a maior parte das versões comerciais depende primariamente de cevada torrada como grão escuro, outras usam malte chocolate, malte black ou combinações dos três. O nível de amargor é um tanto variável, assim como o caráter torrado e a secura do final; permitindo interpretação dos cervejeiros.
Ingredientes: A secura provém do uso de cevada torrada não maltada em adição ao malte pale, amargor de lúpulo de moderado a alto e boa atenuação. Flocos de cevada não maltada também poderão ser usados para adicionar cremosidade. Uma porcentagem pequena (em torno de 3%) de cerveja azedada é adicionada para dar complexidade (geralmente só pela Guinness). A água normalmente apresenta teor de carbonatos moderado, embora teores mais altos não proporcionarão o clássico final seco.
Estatísticas: OG: 1,036 – 1,050
IBUs: 30 – 45 FG: 1,007 – 1,011
SRM: 25 – 40 ABV: 4 – 5%
Exemplos Comerciais: Guinness Draught Stout (também em lata), Murphy's Stout, Beamish Stout, O’Hara’s Celtic Stout, Russian River O.V.L. Stout, Three Floyd’s Black Sun Stout, Dorothy Goodbody’s Wholesome Stout, Orkney Dragonhead Stout, Old Dominion Stout, Goose Island Dublin Stout, Brooklyn Dry Stout

Author:

Frayer

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

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: 5/26/2016 12:31 AM

Notes:

Author:

dtwhite

Boil Size: 9.6 Gallons

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 72

Mash Thickness: 3.6

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: 7/12/2015 8:05 AM

Notes:

Author:

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 15.4

Efficiency: 60

Mash Thickness: 4

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/13/2015 11:14 AM

Notes: Po filtracji wyszło mniej piwa niż zakładałem na początku, dlatego styl piwa nie jest konkretnie znany... Zakładałem 20l piwa na fermentację, a wyszło mi ok 13l i według kalkulatora zamiast AIPA wyszła ABW.

Author:

k_mcroberts@hotmail.com

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/9/2014 5:46 PM

Notes: 11-8-98 Team: Phil, Kevin, Rob and Greg
Used drill for grain. May not work too good (SL)
(Phil) Strong honey taste, very hoppy, hopefully mellows out, lots of potential 4 hr full mash - quickest so far
11-15-98 Still bubbling 1 every 4 secs
12-2-98 Beautiful Golden color, sweet hoppy taste
should be good
12-6-98 Beer has a strong alcohol taste, not good. Plan to let sit and mellow a lot

Author:

Chino Brews

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 66

Mash Thickness: 1.57

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: 12/17/2013 9:24 PM

Notes: All-grain recipe, 5-gallon batch size
Original gravity: 1.052
Final gravity: 1.013
Bitterness: 44 IBU
Alcohol by volume: 5.1 percent

Mash the grain (cracked) in 16 quarts of water at 150 degrees F for 60 minutes. Add 1 tablespoon gypsum to water. Sparge until wort reaches a gravity of 1.010 (about 6.5 to 7 gallons). Boil wort, stirring occasionally, until batch reaches a volume of 5.75 gallons. Add 1 ounce of Northern Brewer hop pellets and boil for 60 minutes, adding 1 ounce of Fuggle hops with 10 minutes left in the boil, and another with 1 minute left in the boil. Remove from heat and cool to 70 F.

Fermentation: Aerate well and pitch one activator pack of Wyeast 1084 Irish ale yeast. Let ferment at 70 F for one week. Rack to secondary and let sit at 70 F two more weeks. Prime with 7/8 cup of honey, dissolved in 1 cup of warm water. Bottle. Sample after six weeks.

Judges' notes: Strong malty backbone makes this beer stand out.

Brewer: Phil Clarke Jr.

Competition results: Placed second in a combined category of English pale ales, German wheat and rye ales, and sour ales at the 2006 Knickerbocker Battle of the Brews