Homebrew Beer Recipes | Page 116 | Browse 325,000+ at Brewer's Friend

Author:

Boil Size: 11 Gallons

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 80

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: 4/2/2015 4:15 AM

Notes:

Author:

DeclineBeers

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.073

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: 9/5/2019 3:57 AM

Notes: https://byo.com/article/pastry-beers/

Imprint Beer Co.’s Black Forest Cake Stout clone

(5 gallons/19 L, all-grain)
OG = 1.100 FG = 1.028
IBU = 65 SRM = 69 ABV = 9.6%

Ingredients
15.5 lbs. (7 kg) American 2-row pale malt
1.5 lbs. (0.68 kg) Munich malt
1 lb. (0.45 kg) Carafoam® malt
1 lb. (0.45 kg) British chocolate malt (350 °L)
1 lb. (0.45 kg) British crystal malt (65 °L)
1 lb. (0.45 kg) roasted barley
12 oz. (0.34 kg) Carafa® Special III
3 lb. (1.4 kg) Vintner’s Harvest sweet cherry puree
16 AAU Magnum hops (90 min.) (1 oz./28 g at 16% alpha acids)
1.5 lbs. (0.68 kg) Cholaca liquid cacao (original flavor) or 12 oz. (0.34 kg) toasted Ecuadorian cacao nibs
5 Madagascar vanilla beans
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) or Lallemand London ESB English-Style Ale yeast
2⁄3 cup corn sugar (if priming)

Step by step
Several days before brewday, scrape open and cut the 5 vanilla beans into 1-inch (2.5-cm) segments and soak in vodka or Bourbon until ready to add to the secondary.

Mill the grains and mix with 6.8 gallons (25.7 L) of 167 °F (75 °C) strike water to reach a mash temperature of 155 °F (68 °C). Hold this temperature for 60 minutes. If you have soft water, you may want to hold off on adding the roasted grains and British crystal malts until the final 15 minutes of the mash. Vorlauf until your runnings are clear. Sparge the grains with enough water to obtain 7 gallons (26.5 L) of wort. At this point, you may want to test the wort’s gravity. The goal should be to have 7 gallons (26.5 L) of 1.072 SG wort at the start of the boil. You can add dried malt extract (DME) at this point if the SG is low or you may want to wait until the beer is in the fermenter. If you wait to add the DME, be sure to add it after fermentation begins to calm down.

Boil the wort for 90 minutes or more, adding hops according to the ingredient list. After the boil, turn off heat and chill the wort to slightly below fermentation temperature, about 65 °F (18 °C). Aerate the wort with pure oxygen or filtered air and pitch yeast. There should be 5 gallons (19 L) of cooled wort in the fermenter. Be sure to have room in your fermenter for the cherry puree.

Ferment at 66 °F (19 °C) for 10 days (adding the fruit puree on day 6), then raise the temperature to 70 °F (21 °C) for 3–4 days. Carefully rack into a secondary vessel containing Cholaca/cacao nibs and vanilla extract, and age to desired taste. Crash the beer to 35 °F (2 °C) for 48 hours. Bottle or keg the beer and carbonate to approximately 2.25 volumes.

Author:

CM

Boil Size: 32 Litres

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 80

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: Invert sugar

Priming Amount: 150

Creation Date: 2/11/2014 8:58 AM

Notes: Add sugar 15 min. before boil finish.
Primary fermentation 14 days @ 20C.
Carbonation 2 weeks @ 20C.
Bottle conditioning 4 weeks @ 10C.

Author:

THE ONE CERVEJARIA

Boil Size: 52 Litres

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 65

Mash Thickness: 6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 11 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/20/2015 12:35 PM

Notes:

Author:

duncans

Boil Size: 10 Litres

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/18/2016 7:40 AM

Notes: http://www.castlemalting.com/CastleMaltingBeerRecipes.asp?Command=RecipeView&RecipeID=160

This gives around 6.5% according to recipe. Attenuation maybe better than default 70%.

Author:

mbbransc

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/21/2013 6:36 PM

Notes: Start dry hop 2 days after primary fermentation completes; I started at 10 days. Then add additional dry hop additions every three days. Keg/Bottle 3 days after last hop addition to get off hops and avoid and grassy flavors.

Author:

tracyk

Boil Size: 6.75 Gallons

Boil Time: 90

Boil Gravity: 1.073

Efficiency: 79

Mash Thickness: 1.25

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: 8/25/2014 2:29 PM

Notes: Added 1 TBSP of Pumpkin Pie Spice last 10 minutes of boil.
Also added one 29oz can of pumpkin in the boil kettle with 15 minutes left. The other 29oz went in the mash tun.
Added 1 vanilla bean to the secondary and 2 TBSP of vanilla flavoring at bottling.

Author:

gozer

Boil Size: 48 Litres

Boil Time: 30

Boil Gravity: 13.9

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/13/2018 10:19 PM

Notes: - made this last spring (2017) and it was delicious
- keeping munich/vienna at 20% each
- bumped up late hops and switched to saaz from saphir
- going a bit higher ABV at 7% (expected)
- water recommendation is a bit high. ended up with a lot of extra wort last time and lower efficiency. Use about 30-32L next time instead of 34
- dropped Vienna for the 2019 version; not expecting too much of a difference if it's even noticeable at all.
- 2020: changed to 20% Munich II (10°L)
- 2022 version came out more like a Märzen with 27% barke munich. Dialed that back to 13% for next time. Also I've been using Sterling for bittering/FWH addition as it seems to have slightly more assertive bitterness than Magnum.
- 2023: 13% Munich is really nice, actually tastes like a Heller bock. keeping that ratio.
- 2024: 12% barke munich, double batch hit 75% efficiency finishing at 16°P
- 2025: cut out 1kg of pils, added more munich for ~15% since 2024 batch came out too high. shooting for 6.5%
- 2025 batch came out too low! added more malt back, ended up with ~70% efficiency. still shooting for 6.5%

Author:

cessnapix

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: corn sugar

Priming Amount: 170g

Creation Date: 12/12/2015 12:02 AM

Notes:

Author:

Stellenbosch

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 80

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: 5/10/2017 11:40 AM

Notes:

Author:

MaximS

Boil Size: 35 Litres

Boil Time: 60

Boil Gravity: 14.6

Efficiency: 63

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/27/2016 7:08 AM

Notes:

Author:

Stinger85

Boil Size: 31.5 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 65

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: 2/26/2017 3:09 AM

Notes:

Author:

FBorrego

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: Injection

Priming Amount: 2ml (5.5g/L) priming sugar

Creation Date: 10/24/2016 4:10 PM

Notes: Fermentation (Primary): 19-20c until attenuation
Fermentation (Secondary): 3 days with +1˚c per day until 22-23c
Maturation: +10 days at 12.5-13.5c
Cold Crash: +5days at 0.5c

*c = celcius

Author:

chasmo123

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/11/2020 6:10 AM

Notes: OG: 1.073
FG: 1.018
IBUs: 38
ABV: 7.3%

Acidulated malt to adjust mash pH to 5.2 Mash the grains at 151°F (66°C) for 25 minutes. Vorlauf for 15 minutes then run off into the kettle. Sparge the grains and top up as necessary to get 6 gallons (23 liters) of wort, or more, depending on your evaporation rate. Boil 60 minutes, adding hops according to the schedule. Whirlpool for 45 minutes, adding first whirlpool addition at the start and the next after 20 minutes. After the boil, chill the wort to slightly below fermentation temperature, about 64°F (18°C). Aerate the wort and pitch the yeast (ensure a healthy pitch of the correct amount yeast). Ferment at 65°F (18°C). Add dry hops according to the schedule. Crash and remove dry hops on Day 11.

BREWER’S NOTES
Add acidulated malt to adjust the mash pH to 5.2 (1 percent of acidulated to malt per 0.1 of pH reduction needed). We target a 5:1 chloride-to-sulfate ratio in our mash and shoot for about 155 ppm of chloride. We also find we like our beers with a firmer bittering charge than is often seen.

Author:

guyfrombrussels

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

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: 12/23/2015 11:50 AM

Notes:

Author:

milo

Boil Size: 1.7 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Fizz Drops

Priming Amount: 1

Creation Date: 1/15/2013 11:49 PM

Notes:

Author:

kraken

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Corn Sugar

Priming Amount: 5 oz

Creation Date: 3/6/2012 12:08 AM

Notes:

Author:

Redleg Ed

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: Bottle/keg

Priming Amount: N/A

Creation Date: 12/20/2016 12:03 AM

Notes:

Author:

Djcpereira

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/17/2015 12:07 AM

Notes:

Author:

curtw

Boil Size: 5.9 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 71

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: 5/14/2015 9:30 PM

Notes: