Homebrew Beer Recipes | Page 1138 | Browse 325,000+ at Brewer's Friend

Author:

Neil Crane

Boil Size: 6.33 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: 9/28/2013 2:21 PM

Notes: This beer is an attempt at a vary traditional ESP, using mostly British base malt (maris otter) and British hops (Kent Goldings). The use of Northern Brewer as a bittering hop and a tiny bit of Saaz as a flavoring hop will hopefully provide subtle character-building flavors as well.

Author:

guco

Boil Size: 21 Litres

Boil Time: N/A

Boil Gravity: 1.076

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/19/2021 9:31 AM

Notes:

Author:

Ottowerks

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.062

Efficiency: 65

Mash Thickness: 1.5

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: 12/6/2020 7:52 PM

Notes: Mash at 148F

Rogue Ales Shakespeare Stout clone
(5 gallons/19 L, all-grain)
OG = 1.061 (15 °P) FG = 1.015 (3.8 °P)
IBU = 76 SRM = 48 ABV = 6.1%

Rogue’s Shakespeare Stout is a classic example of the style. Rogue describes it as, “Ebony in color with a rich creamy head, earthy flavor and a mellow, chocolate finish.”

Ingredients
9.12 lb. (4.14 kg) Great Western domestic pale malt (2 °L) (or similar)
1.45 lb. (660 g) Briess chocolate malt (350 °L) (or similar)
1.45 lb. (660 g) Great Western crystal malt (150 °L) (or similar)
1.34 lb. (610 g) Great Western flaked oats (2 °L) (or similar)
3.17 oz. (90 g) Briess black barley (500 °L) (or similar)
14.4 AAU Cascade pellet hops (60 min.) (2.25 oz./64 g of 6.4% alpha acids)
7.2 AAU Cascade pellet hops (15 min.) (1.13 oz./32 g of 6.4% alpha acids)
Wyeast 1764 (Rogue Pacman) yeast

Step by step
Mill the grains and dough-in. Hold the mash at 148 °F (64 °C) until enzymatic conversion is complete. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). Sparge with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (25 L) and the gravity is 1.047 (11.7 °P).

The total wort boil time is 90 minutes. Add the hops according to the ingredients list. Chill the wort to 60 °F (16 °C) and aerate thoroughly. The proper pitch rate is two packages of liquid yeast or one package of liquid yeast in a 2-liter starter.

Pacman ferments well at cold temperatures, but you can let it warm a little as fermentation progresses to ensure complete attenuation. Pitch at 60 °F (16 °C) and ferment until the yeast drops clear. Allow the lees to settle and the brew to mature without pressure for another two days after fermentation appears finished. Rack to a keg or bottle. Target a carbonation level of 2.5 volumes.

Rogue Ales Shakespeare Stout clone

https://byo.com/recipe/rogue-shakespeare-stout-clone-3/

Author:

Bcparfitt

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

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: 10/19/2020 1:55 PM

Notes:

Author:

aussiealchemist

Boil Size: 77.5 Litres

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 77

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: Burst

Priming Amount: 7 min @ 200kpa

Creation Date: 8/30/2018 2:24 AM

Notes: Boil vigorously for 75 min to caramalise sugars. Oak chip liquor and Vanilla Extract added after dry hop. 200g sugar as syrup added pre-kegging.

Author:

luv2brew

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 50 ° F

Priming Method: keg

Priming Amount: N/A

Creation Date: 11/5/2017 6:39 PM

Notes:

Author:

JiffyPop

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/26/2017 4:17 AM

Notes:

Author:

Germainium

Boil Size: 3.5 Gallons

Boil Time: 70

Boil Gravity: 1.047

Efficiency: 66

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: CO2

Priming Amount: N/A

Creation Date: 6/6/2017 3:55 AM

Notes: From distilled water:
CaCl2 (Calcium Chloride) - 7 grams (1.6 tsp)
CaSO4 (Gypsum) - .5 grams - (.1 tsp)
Epsom Salt - 4 grams (.9 tsp)

Fermentation Notes:
Will start at 68F for first 3 days then will dry hop round 1 and let rise to 70-71F for remainder of fermentation dry hopping rd 2 on day 7 and sampling / checking gravity. Will likely use hop bags due to lots of hop trub. Will also cold crash this batch.

Fail #1 - I forgot to pull the yeast smackpack out of the fridge in advance, so at brew start I put upstairs (where it's generally 80) and let it inflate for 4-5 hours.

1. Used distilled water and added salts as described, mash went well and temps stayed right around 152 in the water, around 156 if I put the thermometer in the grain near the bottom. Stirred every 15 mins and checked temps until mash ended. Pulled bag and let drip before squeezing and moving into a pot. Let drain longer and poured that wort while I heated to boil.

2. Started boil and hopped as listed. Finished boil and cooled with an immersion chiller to 160. I targeted 170 but it cools fast so I went with 160 to Hop Stand using a hop bag for 30 mins.

3. I continued cooling to 80 which is about as low as it'll go and transferred via ball valve and tube into my fermenter. I pulled a sample and took a gravity reading which was right on 1.066.

Fail #2 - I forgot to insert the pickup tube in my ss brewtech mini so that sucked but didn't feel like risking oxidization by messing with it. I'll filter it on the way out...

4. I placed my fermenter in my chamber and cooled to about 67 then pitched my inflated smack pack that sat out for about 5 hours before pitching.

Fail #3 - I made another process error and didn't shake the fermenter to aerate. What can I say, it was 1:30am. I realized this the next morning and shook.

5. I left town overnight and came back, fermentation is going and blow off tube in sani water jug is bubbling away. Dry hop 1 will happen tomorrow night 3 days in.

6. Dry Hop 1 went will using a hop bag and stainless spoon to push bag through krausen layer to try and sink it. I raised the ferm temp to 70-71 for remaining ferm.

7. At 7 days I dropped Dry Hop 2 via sani'd bag, and took a sample gravity reading which read 1.014, which was about 5 points lower than brewer's friend had expected. At this point I dropped the temp to 41 to cold crash and left for 2 days.

8. After cleaning, sanitizing, and co2 purging the keg, I transferred from the SS mini using spigot + tubing and filtered through a sanitized muslin bag to catch any hop debris. I clogged the keg last time so was not going to do that again. I also put a screen on the dip tube in the keg to prevent clogging.

8. After a very easy transfer, as all hop trub clumped at bottom, I put pressurized and purged the keg again to seal the lid and set at 2.3 CO2 vols for set and forget method. I pulled a sample and did another reading, and as expected, it was 1.014 meaning it was complete.

Upon initial sample, it was pretty aromatic although not as much as I expected. It has very low bitterness and is very smooth. I'll be excited to try once fully carbonated to see if this came out as Juicy as expected. I really don't like dry hopping in bags, but since last time I lost so much beer/wort to hop trub and also had keg clogging issues, I decided to try it this time. One additional thing it may have helped with is reducing bitterness from the wort/beer not sitting on hop trub for so long. The last batch had a huge amount of trub that was transferred into the keg which I believe increased aroma, but impacted overall bitterness and taste.

Tasting Updates: Beer is smooth but has a bit of a yeasty / alcoholic taste. My belief is that this came from forgetting the yeast aeration step as well as only fermenting for a week before cold crashing. Other than that beer is decent and has notes of grapefruit, faint banana, light citrus. For the aeration issue, I bought an aeration pump kit.

Author:

Midtbrygg

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/30/2017 7:04 AM

Notes:

Author:

Fatty G

Boil Size: 32 Litres

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 76

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/30/2016 11:20 PM

Notes: 2 packs of M31 used after rehydration (in 100ml water - less than suggested).

Started at 18c ferment then raise to about 24c over a week.

Temp rise was about 1c per day for the first 6 days. It was struggling to warm up after a couple of days I guess because of very cold garage. Was in my largest fridge with only a copper tun heat pad for warmth.

Added sugar as a syrup after 7.5 days in primary. Loads of estery smells from fridge at this point.

Author:

frankzeye

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

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: 5/6/2016 9:11 PM

Notes:

Author:

Boil Size: 5 Gallons

Boil Time: N/A

Boil Gravity: 1.075

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/7/2015 6:44 PM

Notes:

Author:

Svein Erik Aasen

Boil Size: 33 Litres

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/30/2015 8:48 PM

Notes: Malt:
Weyermann Munich Type II
Weyermann Caramunich Type II

Author:

Pomalo

Boil Size: 17 Litres

Boil Time: 90

Boil Gravity: 1.101

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/25/2015 9:36 AM

Notes: Double mash for this shit.

Author:

mytdil6

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.196

Efficiency: 80

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: 7/27/2015 9:13 PM

Notes:

Author:

Brianlewis32009

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.076

Efficiency: 70

Mash Thickness: 1

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: 5/6/2015 5:01 AM

Notes:

Author:

lyna

Boil Size: 11 Gallons

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/1/2015 3:38 PM

Notes:

Author:

Stellenbosch

Boil Size: 40 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 85

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 27 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/26/2016 10:47 AM

Notes: Mash temp dropped to 60C after 120min. yeast; Kveik yeast

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 68

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/11/2020 1:01 AM

Notes:

Author:

Jona

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 75

Mash Thickness: N/A

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: 11/10/2013 10:57 AM

Notes: