All-grain Homebrew Beer Recipes | Page 821 | Browse 220,000+ at Brewer's Friend

Author:

Swebrewer

Boil Size: 13 Litres

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 77

Mash Thickness: 5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: 1 cooperstablett

Priming Amount: 1

Creation Date: 1/14/2015 7:44 PM

Notes: Denna bryggs som en no-chill öl där vörten (ca 7-8 liter) tappas till två stycken 10-litersdunkar som får svalna över natten. 1-2 dagar senare syresätter jag vörten (skakar) och pitchar jästen i samma dunk som jag kylde vörten i. En mycket lat öl alltså, men som jag sett tidigare funkar den här tekniken fantastiskt bra under förutsättning att receptet inte kräver några sena humlegivor.

Ingen rehydrering av torrjästen. Detta är som sagt en lat öl... en mkt lat öl!

Ännu en delad sats: jag tillsätter 200g invert#2 i en av dunkarna för att boosta alkoholhalten med ca 1%. Jag tror att ett lägre FG i kombination med smaktillskottet från sockret kan göra denna öl gott.

Jäsning sker i utrymmet under trappan vid ca 20 grader.

Author:

Sammy86

Boil Size: 6.2 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 78

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: co2

Priming Amount: Keg with 8.67 PSI

Creation Date: 1/30/2021 9:17 PM

Notes:

Author:

Boil Size: 6.4 Gallons

Boil Time: 60

Boil Gravity: 1.099

Efficiency: 64

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: 4/5/2020 9:16 PM

Notes: 1st place American Porter and Stout Category, Oregon Brew Crew Fall Classic

https://fallclassic.brewingcompetitions.com/

xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx

Reiterated mash (1/2 grains each mash)
Water chemistry / mash notes:
2/3 minerals added to 1st strike + 1st sparge (7.7 gal) with remaining 1/3 added to 2nd mash.
pH was too low for both mashes, so added 0.75g baking soda to 1st mash and 1g to 2nd mash
----------------------
Notes from Great Fermentations
Suggested Mash Temperature:
A high mash temperature is recommended to create a big Imperial stout with lots of body. We suggest a mash temperature of 155° - 157°F.

Fermentation Schedule:
We recommend a primary fermentation of two to four weeks at 64° - 72° F, and a secondary fermentation for 2 to 4 weeks before bottling or kegging, adding cold steeped coffee, vanilla beans or vanilla bean tincture in the secondary or at packaging time, as desired. This is a big imperial stout that can be aged for an extended period of time, so don’t be shy about setting a few bottles back for several months!

BREWER’S NOTES:
Snark Lord is quite a huge Imperial Stout! As a delicious, complex beer, there are a few special instructions for making sure this
one comes out as close to the commercial version as possible. One pound of a sugar (not included) is added at the last 10 minutes of the boil. We recommend jagggery, a non-centrifugal cane sugar. Jaggery goes by a number of names and can often be found in Indian or Asian grocery stores. However, you might try turbinado sugar or molasses as a substitute. The two included
vanilla beans can be cut open, scraped and added to the boil, soaked in enough vodka to cover for a few weeks then the resulting tincture added into the secondary at bottling time, or both! The 4 oz of included coffee can be cold steeped in about a quart of water by coarsely crushing the coffee beans (a sandwich bag and a rolling pin or coffee cup work well for this), adding
them to the quart of water, and refrigerating for up to 24 hours. You can then strain out the coffee beans and add the cold steeped coffee to the secondary or in the bottling bucket/keg at packaging time.

Author:

StuBrews

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 50 ° F

Priming Method: Tablets

Priming Amount: 8 per 22 oz bottle

Creation Date: 3/24/2017 8:44 PM

Notes: Cool and pitch liquid german lager yeast and ferment at 50F for about 7-10 days then raise temp to around 65 for a few days to cleanup and then bottle one jug and transfer the other jug to a new sanitized jug for lagering for about a month and check the difference between the two.

Author:

Senternc

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/19/2016 4:13 PM

Notes:

Author:

DrSherlock

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 15.4

Efficiency: 78

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/25/2015 11:07 PM

Notes:

Author:

Crow Hop

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 20.6

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/23/2015 8:56 PM

Notes:

Author:

Hills

Boil Size: 7.5 Gallons

Boil Time: 15

Boil Gravity: 1.032

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: 3/13/2015 6:10 PM

Notes: sour mash

Author:

Gustavo Marsan

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 50

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: 2/5/2015 4:51 PM

Notes:

Author:

Boil Size: 745 Gallons

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 91

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2015 12:16 AM

Notes:

Author:

Eggertsville Brewhouse

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 77

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: 11/17/2012 4:07 PM

Notes:

Author:

Bryggelars

Boil Size: 62 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 80

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/13/2015 7:35 PM

Notes:

Author:

BeerBeak

Boil Size: 5.25 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 60

Mash Thickness: 1.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/4/2016 7:53 PM

Notes: http://www.beeradvocate.com/community/threads/bourbon-county-brand-stout-clone-ag.352773/

Bourbon soaked oak spiral (4-8 oz bourbon, 6 inch American medium charred oak spiral, soaked for at least a month before adding, longer is better)

Mash at 155F for 60 min with 33qt (1.1:1 ratio, very thick mash)
Fly sparge with 5.5 gal at 168F (no mash-out, fly sparge with more if collecting second runnings)
Collect 7.5 gal first runnings (may collect second runnings for a second low ABV stout)
Check pre-boil gravity and calculate LME amount using online calculator (if target missed)
Boil for 4 hours (240 min) with hop and yeast nutrient additions (and LME if needed)
Cool to 66 and pitch yeast
Ferment low until primary fermentation completes, allow to rise for diacetyl rest
Transfer to secondary with bourbon and oak spiral
Age to flavor with oak spiral taking into consideration that the oak flavor will mellow with time.
Age without oak for spiral at least 6 months.
Keg or add dry yeast and bottle

Author:

Boil Size: 13.3 Gallons

Boil Time: 90

Boil Gravity: 1.062

Efficiency: 69

Mash Thickness: 1.5

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: 9/10/2016 2:47 PM

Notes: Cut pumpkin,and squash in half scoop out insides bake until meat is soft , scoop out insides from shell, you are going to add this to the mash.....vanilla beans, roast pumpkin seeds from pumpkin and squash, add cinnamon sticks, peel a 3 inch ginger root and cut into half inch pieces, all spices go into the secondary.

use only 2 whole cloves per 5 gal.

Steam cinnamon sticks to get more flavor and kill bacteria i was told there is a lot of it inside of so just be safe.

Sugar goes in at 60 min. boil

dry hops go in the primary

Heat mash water to 170 to hit mash temp of 153 after adding grains

One week in primary, two weeks in secondary, then keg.

be careful of a stuck mash tun use 1.50 quarts per pound of grain and add some rice hulls

Author:

rodfon

Boil Size: 36 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: 2

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: 9/16/2016 1:08 AM

Notes: O trigo não está na receita original da Brewdog para aumentar a refrescância.

Author:

Tolmie Ave. Brewing

Boil Size: 21.6 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 2.3

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: 1/21/2017 2:08 AM

Notes:

Author:

dahlmb

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: 1.66

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 67 ° F

Priming Method: priming sugar

Priming Amount: 5 oz

Creation Date: 2/28/2017 3:37 AM

Notes:

Author:

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18.5 ° C

Priming Method: Keg

Priming Amount: N/A

Creation Date: 4/21/2018 1:39 PM

Notes:

Author:

Wolf Pack Brewing

Boil Size: 38.15 Litres

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: 1.64 bar

Creation Date: 10/22/2020 10:28 PM

Notes: Ferment at 18C for 48 hours.
Then raise the temperature to 20C.
Then raise the temperature to 21C at the end of fermentation.

Dry Hop approximately 5 days into fermentation or when gravity has reached 1.012 - just before fermentation has finished.
Leave the hops and the beer sitting warm in the fermenter for a further 5-7 days or until the beer has had time to clean up any off flavours.

Adjust Mash ph down to 5.2 - 5.3 - 180g of acidulated malt.

4 grams of Calcium Chloride
8 grams of Calcium Sulphate