Homebrew Beer Recipes | Page 1196 | Browse 315,000+ at Brewer's Friend

Author:

DaDawg

Boil Size: 1 Gallons

Boil Time: 10

Boil Gravity: 1.118

Efficiency: 100

Mash Thickness: N/A

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: 6/15/2021 12:49 PM

Notes: Instructions

Combine the concentrate and the honey in your fermenter. Pour in the water to bring the total to the 5 gallon mark.

Follow the staggered yeast nutrient/energizer procedure. You can add in a half teaspoon of yeast energizer and a half teaspoon of the yeast nutrient before you pitch your yeast.

Then, uh, pitch your yeast.

After that, you will need to mark time and follow this schedule:

**********REMEMBER TO SCALE YOU YEAST ENERGIZER AND NUTRIENT DOWN.!************

Add .5 teaspoon yeast energizer and .5 teaspoon of the yeast nutrient 24 hours after fermentation begins
Add .5 teaspoon yeast energizer and .5 teaspoon of the yeast nutrient 48 hours after fermentation begins
Add .5 teaspoon yeast energizer and .5 teaspoon of the yeast nutrient after 30% of the sugar has been depleted

After primary fermentation is over, rack to another cleaned and sanitized carboy and introduce the oak cubes. I like to steam my oak cubes for 15 minutes before I put them in the carboy.
How long you age it on the oak is up to you. I think I am going to go for a long time on the oak to see how much flavor I can get out of the cubes.

Author:

MarceloFenoll

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/24/2015 5:46 PM

Notes:

Author:

Mig

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/20/2016 12:06 AM

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:

dan tobin

Boil Size: 15 Gallons

Boil Time: 105

Boil Gravity: 1.07

Efficiency: 78

Mash Thickness: N/A

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: 12/4/2020 4:46 AM

Notes: Pre Boil Gravity 1.058
Add corn sugar when 10min left in boil
Dry Hop day 4
Cold Crash day 5
Keg day 6
Force Carbonate
Beer Yummy. Cloudy

Author:

Brady Smith

Boil Size: 9.25 Gallons

Boil Time: 115

Boil Gravity: 14.3

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 48 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/13/2017 4:34 PM

Notes: 3L starter (10.8 oz DME) with 4 smack packs needed for 800+ Billion cells.

1st in category and overall Best of Show: 2018 Hammerdown Brew Cup (Cincinnati). Have opportunity to brew a 20 bbl batch at Braxton Brewing later in early 2019.

This beer was originally brewed to the "lighter side" of the doppelbock range, but it turned out to be a great, albeit ballsy, dunkelsbock. For future brews, I will probably shave a pound or so off the Vienna/Munich combo if brewed as dunklesbock.

Author:

Leeeroy

Boil Size: 28.5 Litres

Boil Time: 75

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: 2

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: 6/6/2018 1:13 PM

Notes:

Author:

BruskiBruing

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.117

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/12/2019 4:32 PM

Notes:

Author:

Milk The Funk

Boil Size: 6.6 Gallons

Boil Time: 60

Boil Gravity: 1.061

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: 12/31/2018 8:43 PM

Notes: Yeast: The Yeast Bay Voss Kveik

:This recipe is untested:

Most of this taken from the garshol Voss recipe here: http://www.garshol.priv.no/blog/291.html

Original mash is 72C for 3-4hrs slowly dropping down. This is an attempt to recreate that - only with authenticity in mind. Other, more straightforward mashing procedures could be used but let's try the original process here to see how it is. Water is most likely ground water (ie distilled-like) so either RO or make sure that the Sulphate-Chloride balance is equal. Will be treating the mash with lactic acid solution if I use tapwater - if not then will leave untreated (as per the Norwegian brewing process).

Juniper communis can be found in "semi-open spaces. Typically spruce forests with bits of mountain exposed. Or large green cultural landscapes bordering on forest. It needs a bit of light." If in doubt please consult an expert. There are some poisonous pines so if in doubt, don't use it! Use fresh branches in the mash. Other species of Juniperus or varietals of communis are unknown territory as the wild communis is exclusively used in Norwegian brewing. Berries are an option if you don't have access to J. comunis, but may impart a different flavour and not have the antibacterial properties of the branches. 50-80g of berries to a 19l batch ought to do. If a standard mash tun, line the bottom to act as a grain filter. My Braumeister will have the juniper on the top as the water passes upwards. Do not exceed 80C with the juniper as you'll extract bitter compounds from the tree (I'm assuming).

Grain bill is just pilsner but 5% smoked malt was suggested. This may work very well with the piney, citrusy sweetness I imagine this has.

Boil originally is double the volume reduced by half from 240 minute boil. Will try to approximate that for a corny batch but my Braumeister goes only up to 30l so going from 32l to around 20l with a 180min boil. Hops follow garshol quantity scaled down. Can be any noble hops so I just put what I've got in storage.

As per the Voss recipe above - pitch a 1l starter at 39C (yes that's right! DO NOT attempt this temp fermentation with any other yeast - or do so at your own risk!) and let it rise a few degrees over 4 days. Carbonate to 1.5 volumes - naturally - as per English CASK ale.

Author:

jderekj7

Boil Size: 6.79 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 11.25 psi

Creation Date: 11/27/2021 3:42 AM

Notes:

Author:

The Brew Mentor

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.021

Efficiency: 72

Mash Thickness: 1.25

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: 12/14/2014 11:58 AM

Notes: Add Chocolate and Roasted Barley to mash @ mash-out or cold steep for 24 hours prior to brew day and add liquid to last 15 minutes of boil.

Author:

Boil Size: 520 Litres

Boil Time: 60

Boil Gravity: 12.4

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/31/2021 10:51 AM

Notes:

Author:

Boil Size: 5.6 Gallons

Boil Time: 60

Boil Gravity: 1.026

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 8.09 psi

Creation Date: 6/25/2020 9:27 PM

Notes:

Author:

Andy Lincoln

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.088

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/28/2018 12:39 AM

Notes: Inspired by O'Hara's Leann Folláin, though mostly in name.

Other beers that inspired this come from historical records of Guinness stouts from 1870-1914
https://barclayperkins.blogspot.com/2012/04/how-can-you-call-that-stout.html

The grain bill began as a modification of Jasper's McKilikenny's Irish Stout
https://www.boomchugalug.com/downloadables/recipes/mckilikennys-irish-stout.pdf

Author:

gozer

Boil Size: 26 Litres

Boil Time: 30

Boil Gravity: 1.025

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: 6/29/2018 6:06 PM

Notes:

Author:

andretropiano

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: 156

Creation Date: 1/15/2018 3:25 PM

Notes:

Author:

Genus Brewing

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/6/2017 7:29 PM

Notes:

Author:

matt3424

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 76

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/21/2015 3:04 AM

Notes:

Author:

haeffnkr

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 81

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/31/2015 8:51 AM

Notes: 2 pounds of victory is really toasted in oven.

Author:

david@gnomebrewshop.com

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.031

Efficiency: 80

Mash Thickness: 1.94

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: corn sugar

Priming Amount: N/A

Creation Date: 4/18/2015 5:58 PM

Notes: Fermentation Schedule:
Day 1 - 2 @ 19C
Day 3 @ 20 C
Day 4 @ 21 C
Day 5 @ 22 C
Hold till fermentation is complete

Orange zest was partially dried