Homebrew Beer Recipes | Page 1100 | Browse 310,000+ at Brewer's Friend

Author:

social_misfit

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/22/2014 6:52 PM

Notes: I call this my house porter but it is brewed to an American stout numbers

I tweaked the recipe to be a stout it is very good and I will brew it again for sure

Author:

Mr Binsky

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.075

Efficiency: 73.3

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/10/2014 3:51 PM

Notes:

Author:

DeeKay

Boil Size: 1400 Litres

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 82

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: 2/3/2015 11:00 AM

Notes:

Author:

Perfect Brewing Supply

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.136

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/23/2019 12:08 AM

Notes:

Author:

WaM

Boil Size: 46.5 Litres

Boil Time: 60

Boil Gravity: 1.052

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: 3/25/2015 7:25 PM

Notes:

Author:

Longfellow Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.148

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/3/2016 3:56 AM

Notes: Using a Wine Yeast during second fermentation.

Author:

Sean Sutherland

Boil Size: 31.2 Litres

Boil Time: 80

Boil Gravity: 1.055

Efficiency: 77

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/1/2016 3:18 AM

Notes: Frambozen — a fruited brown ale of Belgian origin — was first brewed by New Belgium Brewing Company during the winter of 1992.

Our Frambozen is not a traditional Christmas beer in any sense, but the high gravity makes it a great winter warmer, and the full raspberry flavor gives you a refreshing memory of stopping to snack on wild raspberries during long mid-summer hikes.

If you would like to brew this beer at home, I would shoot for an OG of 1.064. The mash should be roughly 75 percent pale malt, 10 percent Munich malt, 4 percent sugar, 10 percent caramel malt, and 1 percent chocolate malt. Add corn sugar during the boil.

Bittering hops are very low. roughly 20 IBUs. Add these hops early in the boil. We hop very minimally for flavor or aroma as we find that the hops will conflict with the fruit characteristics of the finished beer. Ferment down to 1.014 FG, holding temperatures barely above 68° F. Use a neutral ale yeast (like Wyeast 1056) or a Belgian ale yeast, or even both. After fermentation rack your beer off the yeast and chill it around 30° F if possible.

After 2 weeks of aging, rack your beer (being careful not to transfer any sediment) onto raspberry pulp. This pulp should equal 20% of your total beer volume, so if you are making five gallons of beer, you should rack onto 1 gallon of pulp. If you use raspberry juice, decrease the amount to 10% of your total beer amount (1/2 gallon for a 5-gallon batch). The high alcohol content should eliminate any sanitation concerns but wash the berries as well as possible.

Rack off the raspberry pulp after about two weeks, then let your batch settle again for several days before bottling.

Author:

Stevobrews10000

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/13/2015 12:31 AM

Notes: Hop & malt profile based on Green Flash West Coast IPA.

Author:

spencycle

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 79

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/28/2015 2:38 PM

Notes: This brew is killer! Add the hops towards the end and you will get a fresh IPA. This recipe is all about finding out where the bitterness comes from. Wish you could taste this, the bitterness has come from full hops that have sat in the fermenter for a month. Sometimes those hops come out with big flavor!!

Author:

Brew Lab

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.117

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: 10/30/2015 3:49 PM

Notes: Adding the canister of liquid malt extract in the final 15 minutes of the boil, with the Irish Moss, is suggested.

Author:

lyna

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/5/2016 8:32 PM

Notes:

Author:

Brian Conn

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 76 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/26/2015 5:54 PM

Notes:

Author:

Gregory L

Boil Size: 12.15 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 10

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/9/2016 9:08 AM

Notes: "Greg's Classic Stout"

The only thing "classic" about this stout is that it's brewed the way Greg likes it! Nice and dry, but more hopped up and more alcoholic!

This is the first time I brewed with my new 21L pot, and I accidentally added too much water to the initial boil. I had to spend an extra 28 minutes boiling to get my volume down to fit the fermenter which resulted in an extra IBU kick. To preserve the flavour, I added the leftover hops for a 10min flavour infusion as the recipe initially intended.

Don't use jet black roasted barley. Look for a deep dark brown colour roasted barley. Black or chocolate malt is no substitute when making a "classic" stout. Steep at 65-71C for 30 minutes then remove with a strainer.

Add gypsum for 60min boil (or don't add it).

Use English hops (such as Northern Brewer, Goldings, Fuggles)

Use Irish Ale type yeast (or English ale if you must). Aerate wort very well.

Enjoy within 3-4 weeks from brew day.

Consider swapping out some dark malt extract for additional head retention malt.

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:

Captain Beer

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 1.026

Efficiency: 65

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: 11/25/2019 8:31 AM

Notes:

Author:

brasserie leyton

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 65

Mash Thickness: 2.8

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: 11/2/2015 6:39 PM

Notes:

Author:

Butter14

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 63

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: CO2

Priming Amount: N/A

Creation Date: 6/6/2015 5:58 PM

Notes: Adaptation of the Dixie Blackened Voodoo Lager from Dixie Brewing New Orleans, LA. This brewery was heavily damaged from hurricane Katrina and no longer brews its own beer. This recipe is not a direct clone, but pays homage to the beer.

Author:

Saunders Brewery

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/28/2015 11:51 AM

Notes:

Author:

JefitoJeff

Boil Size: 7 Gallons

Boil Time: 75

Boil Gravity: 1.028

Efficiency: 65

Mash Thickness: 2.38

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: 2/17/2015 3:02 AM

Notes: 1 Imperial English
Ale Yeast.

The key to making a great clone is using roasted unmalted barley (or black barley) with a color rating around 500 °L. Do not use roasted barley (300 °L), roasted malt (500 °L) or black patent malt (500 °L).
To get that "Guinness tang," try this. After pitching the yeast to your stout, siphon 19 oz. of pitched wort to a sanitized 22 oz. bottle. Pitch bottle with a small amount of Brettanomyces and Lactobacillus. Cover bottle with aluminum foil and let ferment. When beer in bottle is done fermenting, pour it in a saucepan and heat to 160 °F (71 °C) for 15 minutes. Cool the beer and pour and pour it back in the bottle. Cap bottle and refrigerate. Add to stout when bottling or kegging.

Author:

Mathieu Parent

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: 5/29/2011 12:42 AM

Notes: In the Vedas, Soma is portrayed as sacred and as a god (deva). The god, the drink, and the plant refer to the same entity. Drinking Soma produces immortality (Amrita, Rigveda 8.48.3).Amrita is phonetically and conceptually very similar to the Greek ambrosia; both is what the gods drink, and what made them deities. Indra and Agni are portrayed as consuming Soma in copious quantities. The consumption of Soma by human beings is well attested in Vedic ritual.