Homebrew Beer Recipes | Page 1244 | Browse 320,000+ at Brewer's Friend

Author:

Tristan MW

Boil Size: 28.4 Litres

Boil Time: 75

Boil Gravity: 1.082

Efficiency: 70

Mash Thickness: 2.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/20/2016 5:13 AM

Notes: "When we brew a batch of Kate we use 77% Pale malt, 2% Crystal 45, 1% Caramel 120, 1% Chocolate malt,1% Black malt, 3% Carafa DH# 3 (Weyerman),3.5% Wheat malt 3.5% Flaked Barley, 2% Roasted malt,3.5% Special B, 2.5% Aromatic. We dough in at 166 to stabilize the mash at 149 degrees F. Saccrification rest for 45 min. or until conversion occurs. Vorlauff (recirculate) 'til clarified and run off. Collect about 1/3rd of your wort and sparge to collect 6.5 gals (for a 5 gal. yield) at 26 degrees Plato or 1.104 degrees Specific Gravity. Yea it's big.... but we like it like that!! (So you are going to need to use your mash tun efficiency to figure out how many pounds of malt you are going to need in total. But to tell you the truth when you get to this thick of a mash your efficiency is going to drop 3-4%).

Boil the wort for 5 mins. for the hot break and then add your bittering hops for 75 mins. We bitter at 38 IBUs with Magnum, 10 IBUs with Styrian Golding and 15 IBUs with Perle. This is the bittering addition. We add a flavor addition for 15 mins with Centennial for 2 IBUS. Our final addition of Palisade, Styrian Golding and Willamette account for about 3 more IBUs at whirlpool. Cool wort and pitch a good amount of White labs WLP 001 or Wyeast 1056 and ferment til it is done. Put into conditioning for about 5 or 6 months and you'll have an amazing imperial stout.

Now, if you brew a partial mash, use 9#s Pale malt extract and 2# amber malt extract. Add to your brewing liquor and bring to 150 degrees. Add your specialty grains that have been lightly crushed. Add the crushed grains into a muslin sack consisting of 1# 45 Crystal malt,1/2# 120 caramel malt,1/4# chocolate malt,1/4# black malt,1/2# carafa malt,1.25#s wheat malt,1.5#s flaked barley, 1/2# roasted barley,1/2# special B and 1/2# aromatic. Steep the specialties in the 150 degree liquor for 45 mins. Remove the sack from your kettle and let the gains drip dry over the kettle as you bring the brewing liquor to a boil. Then add your Malt Extract (off the flame of course so not to scorch it), 18-20#'s of it should give you enough fermentables. Once you hit a boil add the hops as above and cool and ferment as above.

Good luck. Hope this helps Cheers! Tod Mott"

Author:

West Jersey Brew Co

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.067

Efficiency: 57.5

Mash Thickness: 1.33

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: 1/3/2018 2:46 AM

Notes: Pitching 2x Yeast Packets sans starter.

You should freeze the raspberries in a plastic freezer bag, occasionally defrosting to help break apart the skin.

Brew the beer, throwing the Chocolate into the boil at the stated times. After a 7 day primary, rack into a 5g barrel for 28 days. I'm using a barrel for Seven Stills' Frambooze, which had a Framboise distilled into Whiskey. After the 28 days, rack onto the raspberries. Age to taste.

Reference: https://www.homebrewersassociation.org/homebrew-recipe/kentucky-breakfast-stout/ - Recipe is based on this, though ended up using British Chocolate Malt (for the Chocolate Malt), Dehusked Carafa II (for the de-bittered black).

https://sevenstillsofsf.com/products/frambooze - Barrel used.

Author:

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 23

Efficiency: 65

Mash Thickness: 2

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/11/2018 4:00 PM

Notes: ph 4.4

Author:

CDC

Boil Size: 12 Gallons

Boil Time: 75

Boil Gravity: 1.038

Efficiency: 72

Mash Thickness: 1.2

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: 2/27/2018 3:32 AM

Notes: Incomplete as of 2/26/18. TBC

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 72

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/28/2025 1:38 PM

Notes:

Author:

KeizerBrewr

Boil Size: 7.52542 Gallons

Boil Time: 70

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: dextrose

Priming Amount: 5.9 oz

Creation Date: 5/25/2022 10:29 PM

Notes:

Author:

MaximumBeer

Boil Size: 27.7 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 80

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 22 ° C

Priming Method: co2

Priming Amount: 0.82 bar

Creation Date: 5/10/2022 9:24 AM

Notes: After 2 weeks sitting in the keg the sweetness dropped off a little making the bitterness balance good.

Author:

hollandjos

Boil Size: 7.55 Gallons

Boil Time: 60

Boil Gravity: 9.5

Efficiency: 80

Mash Thickness: 2

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/19/2022 9:10 PM

Notes:

Author:

Herr Stein

Boil Size: 6.81 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 150 ° F

Priming Method: co2

Priming Amount: 30 psi

Creation Date: 11/17/2021 2:12 PM

Notes: Pre-prohibition lager style.
-Golden color, thick, creamy head; full flavor, modest maltiness, subtle sweetness of the corn; balanced hop bitterness; clean bitter finish from the cluster hops.
-Great attenuation, no esters. Very clean and crisp.
-Crystal clear, sparkling.
-Hallertau tradition or Liberty can be substituted for the stryian hops.
- Lager for 6 weeks. This yeast is very powdery but it will clear brilliantly given a good lagering time. Really good drinking beer.
-Any BMC fan will enjoy this.
Trying JY330 - Dutch Lager yeast from Jasper Labs. (Heineken yeast?) Outcome TBD.

(ARFARFAN'ARF - An old Victorian slang term used to describe a drunken man, meaning he has had MANY ‘arfs,’” or half-pints.)

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/30/2021 8:49 PM

Notes:

Author:

Dwayne

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 85

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: 2/6/2021 4:40 PM

Notes:

Author:

BriggsBrau

Boil Size: 10 Gallons

Boil Time: 90

Boil Gravity: 1.086

Efficiency: 85

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 85 ° F

Priming Method: BelgianCandySyrup

Priming Amount: N/A

Creation Date: 7/2/2019 7:09 PM

Notes:

Author:

gozer

Boil Size: 26 Litres

Boil Time: 30

Boil Gravity: 10.5

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/20/2018 8:12 PM

Notes: - SMaSH American Lager (Corn optional)
- American pale malt and Sterling hops
- American Lager yeast (or sub W34/70)

Author:

pintzka

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 76

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/3/2014 7:19 PM

Notes: 3,5 liter starter - 450 b celler. Varm 29 liter til 68 grader. Tilsett malt, skal synke til 65 grader. Kjøles ned til 8 grader før gjæret tilsettes, heves sakte til 10 i løpet av første døgn. Holdes konstant i 3 uker.

Author:

Thiti

Boil Size: 66.85 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 65

Mash Thickness: 5.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/18/2017 9:06 PM

Notes:

Author:

Boil Size: 26.4 Litres

Boil Time: 60

Boil Gravity: 9.3

Efficiency: 80

Mash Thickness: 3.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/5/2015 11:05 AM

Notes:

Author:

Boil Size: 13.5 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 56

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/7/2015 5:28 AM

Notes: First all grain recipe (no DME, no extract) so keeping it simple.

Author:

nvs-brew

Boil Size: 54 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/28/2015 2:20 AM

Notes: also added us05

Author:

razorbonescc

Boil Size: 6.03 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 81

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/31/2015 5:05 PM

Notes: Starter: 0.65 liters, 2.1oz DME

Author:

Brian BrewDaddy Pinto

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 2/26/2011 11:45 PM

Notes: