Homebrew Beer Recipes | Page 875 | Browse 310,000+ at Brewer's Friend

Author:

Ryan1984

Boil Size: 1.25 Gallons

Boil Time: 15

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/23/2018 11:40 PM

Notes:

Author:

Downs Brewing Co.

Boil Size: 3.75 Gallons

Boil Time: 60

Boil Gravity: 1.112

Efficiency: 68

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/11/2018 3:17 AM

Notes: 2.5 gallons of bottled spring water into sanitized fermenter. added 10lbs Kirkland Clover Honey and topped off water to ~ 3.75 gallons or Original gravity of 1.100. rehydrated 2 packets of lalvin ec-1118 with 95* bottled water. Pitched yeast along with 1 tsp of DAP and 1/2 tsp of fermaid K. temp initially 78* but cooled indoors to 70* and began fermentation within 8 hours. fermenter transferred to garage where temp dropped to 65*.
fermaid K additions
at pitch: 1/2tsp
24hrs: 1/2tsp
48hrs:1/2tsp
@ ~1.055:1/2tsp
Degassed twice a day for the first 3 days
stalled fermentation after 9 days at 1.060 for a few days. ferm temp dropped to 60* and pH was 2.9. added 2.5 grams of potassium carbonate, 1/2 tsp DAP, raised temp to 66* and re pitched. New pH 3.5 and fermentation has restarted. stppped fermentation with campden tabs and potassium sorabate at 1.010.
12/9/2018- back sweetened with 12 oz by weight of clover honey which made the final gravity 1.012. this gravity reading leads me to believe thatmy last gravtiy reading was wrong or fermentation is still going slowly somehow. will check gravity again in a month or so to determine is it is still fermenting. strong cardamom flavor and aroma needs age and more sweetnes

Author:

RaRouge

Boil Size: 3.9 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 55

Mash Thickness: N/A

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: 11/9/2017 5:46 PM

Notes:

Author:

Richard F Shoff Jr

Boil Size: 10.5 Gallons

Boil Time: 90

Boil Gravity: 1.016

Efficiency: 70

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/31/2017 12:08 PM

Notes: Ending Cell Count: 197 billion cells
Resulting Pitch Rate: 0.99M cells / mL / °P

Author:

OMAN

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/15/2015 2:18 AM

Notes: Mash out 10 min. @ 168 then flysparge.

Author:

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/25/2016 11:54 PM

Notes:

Author:

Hebby

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 1.5

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: 9/23/2015 7:26 PM

Notes:

Author:

Kaizersas

Boil Size: 12.5 Litres

Boil Time: 90

Boil Gravity: 1.074

Efficiency: 75

Mash Thickness: 3

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: 3/18/2016 2:00 PM

Notes: Batch XX
2016-XX-XX Bryggning
2016-XX-xx Sekundärfermentering
2016-XX-xx Buteljering
OG xxxx, FG xxxx , x,x%, 9 liter

Inmäskning med (9) liter vatten i 68 grader i 60 min.
Total volym mäskvatten (16) liter.
(11) liter i kok.

To brew this Kentucky Breakfast Stout clone, perform an infusion mash at 155°F (68°C) for 60 minutes. Boil for 90 minutes, adding hops, chocolate and coffee as specified. Ferment for two weeks at 65°F (18°C). Soak 0.25 oz (7 g) toasted French oak chips in 1 cup (237 ml) Kentucky bourbon for two days. Soak ground Kona coffee in 1 cup (237 ml) boiled, cooled water and leave overnight, covered, in refrigerator. Strain out grounds and add cold-brewed coffee, bourbon and wood chips to sanitized secondary. Rack fermented stout onto this mixture and condition in secondary at 55–60°F (13–16°C) for 2 to 6 months.

Author:

Brew Lab

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: 1.5

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: 3/13/2016 4:38 PM

Notes:

Author:

Marc ook

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 78

Mash Thickness: 3

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: 10/10/2015 9:36 AM

Notes:

Author:

DSDO

Boil Size: 2113 Litres

Boil Time: 75

Boil Gravity: 1.058

Efficiency: 66.95

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/8/2017 8:08 PM

Notes: 1.060 a 1.014 , 6.6%OH

65 IBUs TOTALES

7 SRM

60 Ca
1 Mg
2.25 a 1 Cl/SO4

Author:

goremr

Boil Size: 6.32 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 68

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/15/2015 7:03 PM

Notes:

Author:

zolakoma

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: N/A

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: 12/11/2012 6:27 PM

Notes:

Author:

Marc ook

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 73

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/5/2015 1:40 PM

Notes: Pils + CaraVienne Malt + (Special B?)
Lighten body with Maize + amber/brown candi
Current Rochefort uses wheat starch, no longer maize.
Attenuation:
With corn and sugar should be about 1/5 @ 100% and 4/5 @ 77% -> 82%
Expect OG 1.081-> FG 1.015
See sessions 4.10, 3.34 and 2.22.
This should be close: Grist, hops and yeast on target, the only issue to decide is: all special-B for colour or some (debittered) black. Picked 300g 120 MD +75g black, advice is to keep special b well below 5%

Author:

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 70

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/18/2015 5:48 PM

Notes:

Author:

Bears cave brewing

Boil Size: 28 Litres

Boil Time: 70

Boil Gravity: 1.041

Efficiency: 61

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/2/2015 4:36 AM

Notes:

Author:

gdunn

Boil Size: 9 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 84

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/16/2015 8:59 PM

Notes:

Author:

Josh (Brewer's Friend)

Boil Size: 6 Gallons

Boil Time: 60

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: N/A

Priming Amount: N/A

Creation Date: 11/20/2011 1:38 AM

Notes: mash at 153, 60 minutes (w/ 1tsp Calcium Chloride, 1tsp Epsom Salt, 1tsp Baking Soda)

OG: 1.055

racked on 2/17, gravity: 1.012

bottled on 3/31, gravity: 1.012

Author:

beermonger

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/12/2014 3:50 PM

Notes:

Author:

Guido

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: brown sugar

Priming Amount: 4 oz

Creation Date: 10/2/2013 1:47 AM

Notes: Roasted Barley added to last 30 min. of mash.

Steep carmel/crystal 80L and chocolate malt--1 gal; 30 min at 160 deg F

Brewed: 28 Oct
2nd Fermenter: 3 Nov
Bottled: 11 Nov

Final Gravity: 1.005