All-grain Homebrew Beer Recipes | Page 521 | Browse 225,000+ at Brewer's Friend

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: 5/16/2014 9:15 PM

Notes: OG: 1.055

Efficiency really low. Mash temp was probably too high @ ~158

Author:

Thorn77

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

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: 5/1/2014 8:27 PM

Notes:

Author:

haeffnkr

Boil Size: 15.6 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 73

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 53 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/3/2020 11:44 PM

Notes: 18.5 gallons of RO water to start pre boil
18 gallons for full mash

1.4 Meta
1.4 AA
4.5 and 3 BTB

Praire Malt pale 2 row malt
minute Rice used not rice solids

133 @ 15 mins
142 @ 30 mins
148 @ 20 mins
152 @ 20 mins
158 @ 30 mins

Author:

Brew by Andre

Boil Size: 34 Litres

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 70

Mash Thickness: 2.7

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: 6/1/2016 10:49 AM

Notes:

Author:

Ziege

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: 1.5

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: 7/4/2016 10:48 PM

Notes:

Author:

Deer Creek

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 71 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/2/2017 12:29 AM

Notes: Sparged into 3 gallon pot and added back to 10 gallon pot prior to boiling. transferring added a lot of oxygen to the boil and resulted in wort being prone to boil over from the start.

Wyeast package partially swollen before rupturing inner yeast packet.

The conical fermenter main valve clogged immediately due to large amount of hops used in recipe...unclogged with sterilized racking cane.

Brew day 11/25/17 finish 4pm. Started bubbling by 8pm...vigorous fermentation through 11/27/17.

Author:

Nosybear

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/23/2016 5:39 AM

Notes: Recipe completely revised as of 4/24/19.

Ferment at 64 degrees

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.1

Efficiency: 75

Mash Thickness: N/A

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: 10/2/2017 5:38 PM

Notes:

Author:

grolar_bear

Boil Size: 6.95 Gallons

Boil Time: 90

Boil Gravity: 1.026

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 74 ° F

Priming Method: Corn sugar

Priming Amount: N/A

Creation Date: 9/19/2017 5:09 PM

Notes: Mash water - 4.4 gallons
Sparge water - 2.65 gallons

Add candi sugar with 10 minutes left in the boil

1-2 weeks primary
1-2 weeks bottle conditioning

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:

Barter & Trade

Boil Size: 6.3 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 79

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/12/2021 4:53 PM

Notes:

Author:

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 63.5

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 62 ° F

Priming Method: dme

Priming Amount: 7.7 oz

Creation Date: 2/1/2020 8:42 AM

Notes: 2020 Wort Share Beer 14 Plato, 99% 2 row, 1% acidulated malt
2/1/2020
Brew time finished after pitching at 8 pm.
80F at 1.072 = 1.074 g/ml
Did not use mash tun, on stove top.
Accessory grains: 5.8 gallons
9 hours later bubbling.

Air-lock stopped day 4. Opened took gravity on the 6th found it to be 1.014 g/ml. Took sample and tasted, definitely ginger very sweet still. Added 2 tablespoons of yeast energizer. Placed in slightly warmer place.
Bubbles started again 20 minutes later probably from the agitation

2/13/2020
Checked gravity, clarity and color, and a taste test.
SG 1.012, cloudy straw, Cream-ale ish plus egg from gasses from fermentation over all ginger.
Transferred into secondary.

2/15/2020
Took gravity no change 1.012 g/ml
Ginger flavor slightly more warm and with a slight ginger ale burn.
Added 2.75 oz of shaved ginger in a sanitized grain bag and canning jar for weight to keep the ginger in full contact with the beer.

2/21/20
Checked Gravity found it had dropped to 1.010 and cleared substantially. Slightly disappointed with the ginger taste and mouth feel. No where near the ginger that I had expected considering adding more ginger later today. ABV now hovering 8.8%. I am expecting no color change, but maybe another point lower in a week or two.

3/1/2020
Checked gravity found it has stayed at 1.010 and has stayed clear. The ginger taste is mild but good rounded flavor. Calculated abv 8.84% Bottling and subsequent carbonation fermentation will more than likely yield a FG at time of pour of 1.008 g/ml or 9%. I will leave beer in secondary until bottling later this week.

3/8/202
Bottled w 5.4 oz Light Malt Extract
Taste more ginger than I expected, decent finish, not sweet, light mouth feel. Did something new to estimate increase in abv in the bottle after bottle conditioning. I took pre sugar and post sugar readings.

Pre Sugar = 1.010
Post Sugar = 1.102

This would equal 0.26 % ABV increase if all the sugar that is convertible converts to alcohol 9.08% in the bottle.

Bottled:
11.5 1
12 oz 55
22oz 1

Author:

Hawkbox

Boil Size: 28.99 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 3

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: 12/25/2017 10:38 PM

Notes:

Author:

mdbitt

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/23/2017 2:24 PM

Notes: I took the peppers and cut them in half and charred them on the bbq. Cut them up and put them in a jar filled with vodka. Then added them to the secondary.

Author:

Stefan_kv

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/7/2017 7:16 PM

Notes:

Author:

MKJ

Boil Size: 6.75 Gallons

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 75

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: 7/12/2016 1:21 AM

Notes: http://www.homebrewtalk.com/showthread.php?t=390640

50% attenuated at 1.030

Author:

madrav

Boil Size: 60 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 3

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: 2/25/2016 10:49 PM

Notes: tilsett Bringbær etter en ukes gjæring, fordeles på gjæringskarene.
for redusert gluten tilsett Clarity-Ferm i begge karene etter koking.

Author:

EbonHawk

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 72

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 71 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/10/2015 1:57 AM

Notes:

Author:

Gibberoni

Boil Size: 7.8 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 60

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/22/2015 5:29 PM

Notes: Done for the brew club. Everyone brewed with the same grain bill and yeast, but all different hops.

Author:

scottarcher07@gmail.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: N/A

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: 2/1/2015 1:21 AM

Notes: