Homebrew Beer Recipes | Page 1023 | Browse 325,000+ at Brewer's Friend

Author:

Willie P

Boil Size: 13 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: 10/14/2012 9:43 PM

Notes:

Author:

RustyBarrelHomebrewing

Boil Size: 10 Gallons

Boil Time: 180

Boil Gravity: 1.053

Efficiency: 45

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/3/2021 7:32 PM

Notes: ===============================
2/18/2022
adjusted volume and turned up the projected attenuation

===============================
2/16/2022
last minute pulling out the oats. worried about stuck mash and wont be able to babysit....

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2/15/2022
got water report updating to that, looks like ph will be a little high so adding a little phosphoric acid.

thinking about mash. G40 is 11 gal in mash so we'll go 1 qt/lb mash thickness on 28 lbs grain. adding a line for DME in case we go to that later.

looks like it will be a little over 7 gallons strike water and 5 gallons sparge water.

pitching 1 jar of RVA 101 into almost a gallon of 1040 starter wort 2 days before. no stir plate.

===============================
2/8/2022
wondering if this will all fit in the GF. could possibly do it all in the cooler or split between the two.

thinking about setting this up early in the day to mash during work and have it boil for 3 hours while i do dinner/bedtimes. setup the GF in the driveway if possible - will be a lot of steam.

see big beer schedule https://docs.google.com/spreadsheets/d/1gaWvnYevKP9I8mmRzW54MrnqfOVuWlsOEhzyezW-kaY/edit#gid=0

===============================
1/16/2022
adding notes to sparge strategy to try to achieve decent efficiency.
adjusting yeast - use rva 132 plus 3L starter

===============================
12/1/2021
* adding oats and removing DME for now.
** adjusting recipe for 65% efficiency and trying to hit 10%abv counting the oats as zero points contribution.
** probably want to use a grain bag if possible
** remember to take preboil gravity, and throughout. maybe last 10 minutes of the boil take gravity and decide whether or not to throw in some DME
* adjusting to 2 hour boil
* will plan to double mash.
** not sure the plan for that because g40 will be maxed out at 10g preboil and thats without grain
** ...maybe just take the first mash out and put the 2nd one in. then take it out and sparge to get to volume? will be leaving behind sugars in first mash...
** ...alternatively sparge both mashes. after first mash and sparge and mash is pulled, should have about 6-7 gallons, that should leave enough space to drop the 2nd mash in. when that comes out, i would think we'd then have 5-6 gallons left. and will have to sparge to get the rest of the way. 2nd mash will have absorbed some of the 1st mash wort so it should probably be richer in the end for more sparging?
===============================
11/3/2021

RECIPE REBUILD
* reducing roasted barley from 1.25 down to 0.5
* reducing black patent from 1.25 to 0.5
** wanted to use less but keeping it here to get within SRM for style
* adding 1lb 120L for flavor and body
* get rid of the fricking kviek!!! change to london3
* adjusting efficiency to 70% :
** going to 2 hour boil
** im now on G40 which has been doing 2gal/hr so we'll go from 10g down to 6 during a 2 hour boil

for yeast would need rva 132 200B pack and a 2L starter or equivalent

todo :
* need to figure out yeast requirements (packs, starters...)
* consider oats
** its 21 lb grain...consider double mash
** ...if double mash consider more base grain and less DME
** any changes to grain bill, try to keep abv at 10%...

===============================
11/2/2021
this brew came out tasting funky again. submitted to JRHB dominion cup they said umami and i think that is correct. This is the third time this has happened to varying degrees, I previously thought it might be bad ingredients but I think hothead and/or too much roasted malt is to blame...

===============================
5/1/21
Not sure what happened only came to 1.100 OG even after the 2 hour boil and DMe. It was 1075 before the DME.

Last minute adding 2 lb base malt and reducing DME. Gonna play by ear how much dme to add
===============================
4/30/21
booting this back up for big brew day with ryan tomorrow. we are doing two 5 gallon mash sparges into my 15 gallon kettle to boil all at once so that could change things. im expecting better efficiency even without the dry malt extract. plan to boil 90 minutes, check gravity, then potentially add 3 or 6 lbs total DME for the 10 gallon batch. i think we will need 14 gallons to start, boil down to 11 or 11.5, leave 1 behind for trub.
===============================
5/25/2020
FG 1.036 (cold sample)
appears the starter wasnt necessary and didnt do anything anyway. Hit an official 10%
===============================
5/11/2020
SG 1.036 - made a 2x starter from a new hothead pack and tossed half of it into the batch.
===============================
5/2/2020
SG 1.041
===============================
4/27/2020
SG 1.045 fermented like crazy the first couple days just off the kveik pack no starter.
===============================
4/16/2020
brew day. Idk what just happened I hit 1.112 and high volume really, couldnt tell exact because of the foam but maybe it was only 5. I guess eff prob goes up if u add a lot of DME. This could be disaster or awesome
===============================
4/15/2020
just changing the batch size from 6.5 down to 5.5 and taking the 2row down from 15lb to 12lb to still arrive at 10%. considering using kviek yeast for this....

===============================
3/24/2020
revamping this for another attempt. shamefully adding dme and predicting over 70 eff to land at 10%. other than that no real changes. worried it might be too bitter hoppy? would like to NOT split the batch and just do 2 vanilla beans. bourbon oak would be nice but i feel that the failure of the last batch was from trying to do too much at once.
===============================
9/30/19
brewed this on the road, came out with more than 6 gallons at 1.080 which was a mistake shouldve boiled longer. also used some old hops which may be putting off strange flavors.

9/23/19
base recipe is Stone RIS clone found in byo magazine. recipe is scant, and doesnt really add up : https://byo.com/recipe/stone-imperial-russian-stout-clone/ . posted recipe is for 65% efficiency so actually less efficient than my system but i added a pound more base malt anyway to try to get over 10%abv. yeast is a little unclear wlp002 listed 65-70% attenuation so we will have to be perfect and hit 70% to get over 10%abv. but then this amounts to 1030 FG, recipe is listed at 1020. could use wlp007 english dry ale if hittin FG was a concern but i think extra sweetness in this beer is going to be ok.

==========MISC NOTES=============
mona lisa stout

ORANGE
austin homebrew
http://austinhomebrew.com/assets/images/RCPPDF/09611.pdf
1/4oz bitter
1/2oz sweet

https://brewgr.com/recipe/59297/chocolate-orange-stout-oatmeal-stout-recipe
fresh orange peel and juice
(essentially a whole orange)

mrbeer
https://www.mrbeer.com/barleys-brew-chocolate-orange-stout
4oz bakers unsweetened chocolate
2 medium oranges
take off the skins but not too much pith
they soak skins in 1/2 cup vodka, adding allof it
maybe use a thin glass so the vodka covers more

final thoughts
use the brewers peel sweet and bitter, soak in vodka with vanilla bean
use thin glass
add the whole thing
optional : plus the orange juice

CHERRY
austin homebrew
http://austinhomebrew.com/assets/images/RCPPDF/02071.pdf
cherry flavoring

AHA
https://www.homebrewersassociation.org/homebrew-recipe/choc-full-o-cherry-porter/
frozen sour cherries

HBT
https://www.homebrewtalk.com/forum/threads/chocolate-cherry-stout.326884/
cherry juice concentrate
might be better in reducing sugar and other flavors....

final stand
a) i guess prob just use frozen cherries. not sour! sweet/dark any other kind than sour
b) cherry juice concentrate? how sour?
Dark cherries. Aha recipe calls for 5 to 10 lb per 10 gal batch. I think I will go with 5. For split batch 3.333

Author:

peterj

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 2.54

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: 9/30/2021 7:58 PM

Notes:

Author:

Boil Size: 11.5 Gallons

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 74

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 69 ° F

Priming Method: co2

Priming Amount: 8.5 oz

Creation Date: 6/14/2019 11:11 PM

Notes: Fermented down to a FG of 1.010. Could be slightly dryer but otherwise delicious. Will try a side by side sample with the real thing to compare.
Side by side comparison reveals the original is much lighter in colour and dryer, but hop flavour is spot on. Next time skip the Munich and maybe replace with honey and try yeast with higher attention.

Author:

Scale669

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 72

Mash Thickness: 1.5

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: 2/27/2019 11:24 PM

Notes: Zest 1 Medium/Large Lemon and add to boil with 10 minutes remaining. Looking for the lemon flavor/aroma profile for a refreshing summer beer.

Author:

brewcrewjake

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: Force Carb

Priming Amount: N/A

Creation Date: 12/6/2018 11:49 AM

Notes: Mash at 150° F (66° C) until conversion is complete. Lauter and sparge to collect 7.5 gal. (28.5 L) of wort and boil 60 minutes. Do not add Whirlfloc or Irish moss. At flameout, wait until wort cools to 180° F (82° C) to avoid volatizing hop oils. Set timer for 40 minutes and add first hop stand addition. After 10 minutes and 20 minutes, respectively, add the second and third hop stand additions. After the total hop stand of 40 minutes, chill wort to 67° F (19° C), decant starter, pitch yeast, and aerate.

Over the course of the two-week fermentation, ramp the temperature up to 73° F (23° C) to ensure full attenuation. On approximately day five of fermentation, when attenuation has reached about 80 percent, add the first dry hop addition.

(Optionally, you could add a can of thawed pineapple or grapefruit juice concentrate at this point.) Five days later, remove the first dry hop addition, add the second addition, and dry hop for five more days. Carbonate to 2.5 volumes of CO2 (or add 3.75 oz./106 g corn sugar if bottling) and drink fresh. Prost!

Author:

Boil Size: 14 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 55

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/3/2017 3:41 AM

Notes:

Author:

raiderrob

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/22/2015 6:04 AM

Notes:

Author:

andete

Boil Size: 6 Litres

Boil Time: 60

Boil Gravity: 1.089

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/22/2015 7:51 AM

Notes: 0.75kg sugar: 1.107
0.625kg sugar: 1.099
0.5kg sugar: 1.091
0.375kg sugar: 1.083
0.25kg sugar: 1.075
0.125kg sugar: 1.067
0kg sugar: 1.059

sugar is added as incremental additions during fermentation.

Author:

Arctic Brew Doc

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

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: 6/20/2015 12:17 AM

Notes:

Author:

Boil Size: 45 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 3.1

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: 5/3/2015 11:34 PM

Notes:

Author:

zieleniuk

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 80

Mash Thickness: 1.55

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: 12/8/2013 7:10 PM

Notes: Optional -
2oz toasted oak chips
12oz bourbon/whiskey

toasting chips:
wrap 2oz of chips in aluminium foil and stick in oven at 375 degrees for 1 hour. Flip every 15 mins.

Author:

heim

Boil Size: 34 Litres

Boil Time: 90

Boil Gravity: 1.062

Efficiency: 79

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/8/2013 9:10 AM

Notes:

Author:

willy

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: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/25/2013 3:00 AM

Notes: It's gonna be a tooth enamel remover for sure.The Hop smell was overwhelming but in a good way,the O.G. was 1.054 @70*F .The F.G. ended up being 1.012 @70*F,I carbed a 1pt sample to 2.4 volumes,pretty interesting brew,Malty,not overly sweet can't taste the alcohol,hop bitternes not as strong as I thought maybe due to the honey malt.beer is still green,what's it going to be like in a couple of weeks?don't know but for now it's pretty darn good.CHEERS..

Author:

Kazuntheight

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 73

Mash Thickness: 1.3

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: 8/4/2012 5:17 PM

Notes:

Author:

Homeroom

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.081

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/12/2015 12:44 AM

Notes: - Aerate wort for 10' with aeration stone and air pumptch yeast below 85 deg
- Pitch yeast at 70 and cool to 52
- Ferment at 52 deg
- Re-rack and keep at 52 deg
- Close to or at F.G. conduct Dycetyl rest
Slowly bring up to 67 deg over 3+ days. Hold for 48-60 hours.
- Slow crash to 32 deg
- Keep at 35 deg for at least 30 days.

Actual F.G. = 1.0207 so 4.73 very clear and the color seems right on.

**All temperature changes should be less than 10 degrees per day!**

This beer worked really well. Clear, crisp, slight honey flavor picked up by most tasters. Some tasters picked up the grapefruit in the hops. Well received!

O.G. Reading was 13.8 BRIX at 75 Deg (1.053)
F.G Reading =

Author:

xwass

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 12/6/2016 7:16 PM

Notes: Ferment Mash and Cool in Catalyst
Sous Vide for mash
Add post boil hops after wort below 180 to prevent too much bitterness

2oz Southern Cross added as hop tea before bottling, major improvement in flavor and aroma.

Next time skip the Rye and increase the crystal (40-60L). Consider adding some toasted/roasted malt to balance the hops and darken color.

Author:

Steve da Sleeve

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: Keg with 7.70 PSI

Creation Date: 4/7/2015 12:59 PM

Notes: My house stout.

Author:

social_misfit

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/29/2014 9:17 PM

Notes: kegged this on 2/18/2014 after a cold crash of 72 hours put it on gas for 36 hours

purged gas then on serving pressure until last night 2/23/2014

very nice brew will brew it again nice and crisp will be a great summer brew

OG was higher by a bit 1.050 so ABV is a little more

but still a nice light beer

update 2-27-2014 * this is a great brew I will be brewing this again in a week or so

Cheers!