Homebrew Beer Recipes | Page 884 | Browse 315,000+ at Brewer's Friend

Author:

An-For

Boil Size: 25.6 Litres

Boil Time: 70

Boil Gravity: 1.038

Efficiency: 66

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 22 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 12/27/2015 3:01 PM

Notes:

Author:

Jeff Summerlin

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.085

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/12/2020 3:10 PM

Notes: Infusion mash at 155 (68C) for 60 minutes. Add Hops, Chocolate and Coffee as directed. Ferment for 14 days at 65 (18C). Soak .25 oz (7 g) of Toasted French Oak chips in 1 cup of Kentucky bourbon for 2 days. Soak ground Kona coffee in 1 cup (237 ml) boiled, cooled water overnight, covered, in the refrigerator. Strain out grounds and add cold-brewed coffee and bourbon with wood chips to sanitized secondary fermenter. Rack fermented stout onto secondary and condition at 50-60 for 2 to 6 months.

Note: Something is off - I'm not getting the predicted bitterness. It should come in at 73 IBUs.

.45 per 12 oz serving.

Author:

Bklyn

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 73

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: 3/6/2019 11:18 PM

Notes: The first place winner in the 2017 AHA National Homebrew Competition in American IPA. Chase's IPA is a bit of a hybrid with a look back at the West Coast with some "new" New England flair.

Author:

rgardenhire2@gmail.com

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 65

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: 3/23/2017 6:37 AM

Notes:

Author:

Midtbrygg

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/25/2016 7:28 AM

Notes:

Author:

tomlad@gmail.com

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 89

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 28 ° C

Priming Method: Dextrose

Priming Amount: 150g

Creation Date: 7/7/2016 12:06 PM

Notes: Grind up black peppercorns and coriander seeds roughly in a mortar and pestle

40g hop addition at flame out, turn off the Grainfather heater and circulate the liquor through the counter-flow chiller to drop the liquor temp to 65C over about 20min, then pump to the FV aiming for a temp of 29C.

Actual yeast used was Mangrove Jack Belgian Ale Yeast M27, but it looks to be the same as M41.

Final gravity was 1.004

Author:

Pauli

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.079

Efficiency: 70

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/20/2016 2:40 PM

Notes:

Author:

brewscope

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.086

Efficiency: 75

Mash Thickness: 1.25

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: 3/8/2016 5:39 PM

Notes:

Author:

The Brew Mentor

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 73

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/13/2013 3:33 PM

Notes:

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.25

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: 10/1/2015 4:55 PM

Notes:

Author:

futur3h4wk

Boil Size: 12 Gallons

Boil Time: 90

Boil Gravity: 1.092

Efficiency: 50

Mash Thickness: 1.5

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: 3/15/2015 4:54 AM

Notes: Boil hard for 90 min

Author:

Brook Harris

Boil Size: 19.7368 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 6/1/2014 5:16 AM

Notes: This is a variation on the Mt. Choco with influences from one of the great Midwest stouts: Founder's Breakfast Stout. Cacao nibs add more chocolatey flavor without overdoing it on the malt bill. This should make this beer inherently more drinkable and help it age gracefully. No lactose. No 12oz Chocolate.

Author:

olivier.abz

Boil Size: 5.5 Litres

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 30 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/19/2014 11:58 AM

Notes:

Author:

monkeyhaiku

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 60

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/30/2014 5:33 PM

Notes:

Author:

brewgna

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.127

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: 3/19/2014 1:13 PM

Notes:

Author:

Marc ook

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 78

Mash Thickness: 3

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: 10/11/2015 7:58 PM

Notes:

Author:

Saunders Brewery

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/28/2015 11:38 AM

Notes:

Author:

Asylum Brewing

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.037

Efficiency: 70

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: 7/23/2014 11:18 PM

Notes:

Author:

erictodd

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 78

Mash Thickness: 1.35

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: 5/17/2019 4:13 PM

Notes: Malts: The three malts chosen are for the traditional barley/wheat balance of a Lichtenhainer, the pilsner added for a few extra points of gravity added as inoffensively as possible. The oak-smoked wheat is in consideration of the fact that smoked paprika tends to be smoked with oak rather than most smoked malts which tend to be beechwood, or something like cherry. With the added spices in secondary, I hope not to overwhelm the flavour profile too much. Vienna, seemed a good, reasonably traditional, sweet base malt choice with adequate DP to handle the conversion, and to balance the sour, as it's meant to be lightly sour. There is also less smoked wheat, both to avoid a stuck mash, and to keep the paprika+smoked malt combo from overloading the senses on smoke.

Hops: The Hallertau Mittelfruh is a (sort of) traditional, Noble hop with low bitterness, and a spicy profile, should mesh well with the herbs and spices to be included.

Cultures: Depending on the ability of the lab, and the souring techniques we ultimately learn in class, the Lactobacillus 5335, and the German Ale 1007, both from Wyeast, were the recommended cultures for a Lichtenhainer, hopefully preserving the light sour flavour, and the equally light fruity estery profile of the finished beer. Boil 10 minutes, no hops, before transferring. Add Lactic acid to bring pH to 4.5 and pitch Lacto. Allow Lacto culture to decrease pH for about two days at 80F, looking for a pH of ~3.7, before boiling again, with hops, and pitching the German ale yeast, to ferment rest of the way out at 66F.

Water: Changed very little from the standard lab water profile, except to ensure sufficient calcium, and to adjust the pH into the appropriate range. Higher chloride to enhance malt sweetness, middling Magnesium to tangle with the sour, and lower pH in mash to appropriate range.

Mash: BJCP guidelines suggest a dry end product, and finish on tasting, as well as a medium to medium-light body. The mash is scheduled with that in mind. As it should ferment out to ~1.011, the short protein rest hopefully maintains the body a bit, and keeps the 40% wheat grain bill from gumming up the works.

Spices: In the secondary, in complement to the smoked and sour profile, with the sweeter malt heavy recipe, I hope to add paprika (a dried sweet red pepper), rosemary (a piney, pungent, woody herb). In an already busy context, I recognize that this could be a dangerous combination, potentially vegetal if aged too long, but if carefully blended and portioned would make the beer a powerful complement to lightly-flavoured, but heavily-marinated protein and plant-based foods. Might as well balance that with a beer of appropriate intensity (right, vegetarian friends? right?!). As an estimate, 1 oz. of each in the secondary left to soak in.