Homebrew Beer Recipes | Page 413 | Browse 310,000+ at Brewer's Friend

Author:

Tim Fuller

Boil Size: 26.2 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 62

Mash Thickness: 2.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 25 ° C

Priming Method: Kegging

Priming Amount: N/A

Creation Date: 5/16/2016 2:39 AM

Notes:

Author:

Tylor Miranda

Boil Size: 5.7 Gallons

Boil Time: 30

Boil Gravity: 1.073

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/3/2020 12:31 AM

Notes: This oatmeal stout is fermented with extremely clean yeast providing a true expression of the malt and hops characteristics.

The malt extract is a blend of pale malt with some caramel 60, Munich, and black malt. It creates a dark wort with a smooth taste and at the high rate of addition in this beer, the caramel, honey, bread, coffee, chocolate, and toasty flavors boldly fill the palate.

The addition of oatmeal flour gives a rich, smooth mouthfeel and full body to the beer.

The Minnesota grown Mighty Axe Sterling hops infuse a delicately spicy, citrusy aroma with a floral and herbal nuance. The high oil content allows the hops flavor to last through the finish without over-riding the malt and oatmeal character of this wonderful porter.

Extract brewing can be simple and rewarding! Note that while the equipment costs far less than the equivalent all-grain systems, the cost to let someone else create your extract over extracting the sugars from grains yourself is more expensive by about 20-50%. The cost per 20oz (one bottle) of beer for this brew comes to just over $2.12.

For a fermentation airlock, run a section of the 3/8" ID Siphon Hose from the grommet on the lid to the bottom of one of the gallon jugs filled with sanitizer solution in tap water, and place the gallon jug and the fermentation bucket at the same height.

The recommended inoculation rate of this yeast is 2 grams per 5 gallons, or approximately 1/2 tsp. The yeast packet comes with 11 grams. The maximum pitch rate is 4g/5gal.

Primary fermentation ambient temperature can be anywhere in the yeast's fermentation temperature range, so fermenting warmer at around 75f will speed up the fermentation process, but the beer should not get warmer than 76f. If the fermenting liquid gets warmer than 76f, place the beer is a cooler (and still dark) area such as a basement or cooled fermentation chamber.

To bottle your beer, precondition each sanitized bottle with 2 Northern Brewer Fizz Drops. Attach a 5-8 foot section of the 3/8" ID Siphon Hose to the Fermenter's Favorites Bottling Spigot and the other end of the hose to the Fermenter's Favorites® Spring Tip Bottle Filler. Slowly open the spigot until it is fully open. Place the spring tip filler into the bottle and press the tip in on the bottom of the bottle. Fill the bottle until the liquid reaches the top. Remove the filler and the bottle will be filled to the optimal height.

Secondary fermentation in bottles takes between 14 and 21 days. 17.5 is usually a safe number of days to allow carbonation to build.

Do not be lead astray by the math provided by this recipe. Final gravity is likely to be much lower, and the ABV of this beer is likely to be higher due to the extremely high alcohol tolerance of this yeast.

Don't forget to sanitize everything including the outside rims of the brew equipment and even the outside of the yeast packet.

Author:

ChrisA

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.083

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 74 ° F

Priming Method: corn sugar

Priming Amount: 3.5oz

Creation Date: 5/27/2017 6:06 PM

Notes: Steep wheat and pilsner in one pot, acidulated malt in another, then combine and sparge into mash tun.

Author:

Shølbryggeriet

Boil Size: 53 Litres

Boil Time: 90

Boil Gravity: 1.061

Efficiency: 72

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 19 ° C

Priming Method: Mangrove Jacks Carbonation Drops

Priming Amount: 1 per 0.5l bottle

Creation Date: 5/15/2017 6:59 AM

Notes: 10 packs of yeast, 5 in each fermentor.

Author:

wbg126

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.101

Efficiency: 40

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: Corn Sugar

Priming Amount: 5 oz

Creation Date: 3/12/2017 7:26 PM

Notes: Add half LME at 15min left in boil for better color.

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 55

Mash Thickness: 1.4

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: 10/14/2016 9:28 PM

Notes:

Author:

azp

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/16/2016 10:18 AM

Notes:

Author:

dkcollier@yahoo.com

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

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: 7/12/2015 9:05 PM

Notes:

Author:

Stellenbosch

Boil Size: 20 Litres

Boil Time: 240

Boil Gravity: 1.065

Efficiency: 100

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: 4/29/2016 12:36 PM

Notes: Cooked in a crock pot for 12 hours. turned black on the sides, water added at the end. Top up with 8L of water.

Author:

victor schwoebel

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/12/2015 1:34 AM

Notes: Stagger yeast nutrients first at pitch then three days later.fermenting started slowing at date 16.at day 25 still fermenting gravity at .996 much stronger and dryer than last tasted at 1.000.approching 12%abv..11.94.atm..day 30 .994 and 12.21 abv.

Author:

The Wild Strain

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 52

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/29/2016 6:10 PM

Notes:

Author:

Ozarks Mountain Brewery

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/26/2017 10:03 PM

Notes:

Author:

jmp2004

Boil Size: 13 Gallons

Boil Time: 70

Boil Gravity: 1.045

Efficiency: 80

Mash Thickness: 1.25

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: 10/9/2013 2:29 AM

Notes:

Author:

TheMeck76

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/19/2016 3:32 AM

Notes:

Author:

1eleven

Boil Size: 4 Gallons

Boil Time: 65

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Corn Sugar

Priming Amount: 3/4 cup

Creation Date: 3/2/2012 12:24 AM

Notes: steep for 25min @ 155
added light extract, then amber at flame out
full boil for 65min

@10 mins - Boil plastic bottle for 1 minute

Primary- 6.5 days (g=1.020) @ 66f, 2 days @ 68f

Secondary- 2oz dry hop to 5g carboy - 6.5 days

Priming - 3/4 cup - corn sugar

Author:

Kailua Al

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Keg

Priming Amount: N/A

Creation Date: 8/28/2014 11:59 PM

Notes: Mash grains in 1.50 gal of water at 152F for 60 minutes. Raise water temp to 170 and sparge. Add maltodextrine, top off kettle to 6.50 gal to allow for a 60 minute boil. Heat water and add LME and check gravity. Adjust water or boil time as needed to hit gravity target. Add hops as indicated. Add Irish moss 15 minutes before the end of boil. At end of boil after adding flame out hop additions chill wort rapidly to 70 -75 degrees. When cool pitch yeast and ferment at 65-68F.

Allow to ferment approximately one week, and then add dry hops. Rack to keg after another week. Carbonate to 2.5 volumes CO2. If bottling, prime with 5 oz. priming sugar to 1 cup water boiled 10 minutes. Allow two weeks to carbonate.

Author:

philipsmith

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.136

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 77 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/23/2014 7:05 PM

Notes:

Author:

PokeHer

Boil Size: 33 Litres

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/27/2014 7:59 PM

Notes:

Author:

seetu

Boil Size: 7 Gallons

Boil Time: 30

Boil Gravity: 1.035

Efficiency: 80

Mash Thickness: 2.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 82 ° F

Priming Method: co2

Priming Amount: 24.43 psi

Creation Date: 3/19/2019 11:43 AM

Notes: 1a) Get the sour mash pH down to 4.5, by adding phosphoric acid.
1b) Boil for 5 mins, chill to 100F, & add 11 capsules (20B cells each) of probiotics.
1c) Leave it aside for a day or so, till it reaches 3.1 pH.

2a) Boil for 25 mins.
2b) Pitch yeast & ferment as normal.

3a) Add the mango + pectinase, & secondary it for a few days, after fermentation is done.
3b) The mango should naturally carbonate the beer. If not, burst carb as usual.

4) Cold crash for a few days, before serving.