Homebrew Beer Recipes | Page 1262 | Browse 315,000+ at Brewer's Friend

Author:

Stevobrews10000

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 71

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: 3/9/2015 12:30 AM

Notes:

Author:

gozer

Boil Size: 26 Litres

Boil Time: 30

Boil Gravity: 9.5

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: 11/7/2017 10:16 PM

Notes: Standard Irish dry stout.

Author:

Hamo

Boil Size: 11 Litres

Boil Time: 10

Boil Gravity: 1.138

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/14/2017 11:27 PM

Notes: 1. A day before, place 10-15 litres of water in closed containers in a fridge and chill.
2. Steep Caramalt Grain Pack for 20-30 mins with 1 litre of hot tap water (not boiling).
3. Strain liquid into a large saucepan. Rinse grain with another 1 Litre of hot tap water into the saucepan,
and discard grain.
4. Add another 3.5 litres of water and 1kg Liquid Light Malt to the saucepan, and bring to the boil while
stirring.
5. Add 20g Citra, 20g Mosaic, and 20g Simcoe Hops in a boiling bag. Add 1 Whirlfloc Tablet or 1 Teaspoon
Irish Moss to the boil.
6. After boiling for 10 minutes turn off the heat and add 15g Citra, 15g Mosaic, and 15g Simcoe Hops.
7. Add the remaining 2.5kg Liquid Light Malt, 1kg Liquid Amber Malt and 500g Wheat Spraymalt to the
saucepan and stir well to dissolve. Place the saucepan in a sink of cool water for 20 minutes.
10. Pour the contents of the saucepan into the fermenter, leaving excessive hop debris behind, and top up
to 23 litres with chilled and tap water to reach a starting temperature of 18-22°C. Stir well to aerate.
11. Add yeast and ferment as close as possible to 18°C*.
12. On Day 5 of fermentation, add Dry Hops of 10g Citra, 20g Mosaic, and 20g Simcoe Hops to the
fermenter. Bottle or keg when gravity is consistent over three days.

Author:

SchuBrew

Boil Size: 7.5 Gallons

Boil Time: 60

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: 8/24/2017 8:59 PM

Notes:

Author:

daqwerty

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 68

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: 3/23/2017 7:36 PM

Notes: Heated 18l of mash water to a temperature of 72. Threw in my almost 5kg of malts and it sank to 68 degrees. Perfect!

During mash it went up to 69 at times but with a blanket around it it kept the temperature quite nicely. Added 11 litres of water through the grist after mashing. Kettle pretty full, guess 24-25l.

Pre-boil the whole thing was way darker than what I had expected. Also the post-boil OG (adjusted from 51C) was 1.049 which was way off the expected post-boil OG, this perhaps because of too little boil-off during the boil. Later when the wort temperature had cooled down the og was showing around 1.052, pre-boil this number had been spot on but now it was off. It seems that my boil-off rate of 4 litres still was okay because I left around 1litre of trub and threw 19litres in the fermenter.

FG Ended up at 1.006 which should give an ABV of 5.64.

I put co2 2.5 instead of planned 2.2 because of a miscalculation, so the end result will be a dark beer that's more carbonated than what it was supposed to be.

Mashing might have been with too low temperature, the ending beer was very low-bodied. Aroma was okay but there was pretty much no flavour at all, a bit sweet, more flavouring hops needed.

Could be used for several mid-range AA. Considering doing it with Marynka Polish hop.

Author:

SchuBrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/25/2016 2:06 PM

Notes:

Author:

Boil Size: 10 Litres

Boil Time: 30

Boil Gravity: 1.116

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: dextrose

Priming Amount: 180

Creation Date: 4/6/2016 7:02 PM

Notes:

Author:

Lane

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.087

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: 11/28/2015 4:51 PM

Notes: Or WLP001

Author:

GUY235

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: Dextrose

Priming Amount: 1 cup

Creation Date: 8/25/2015 6:53 PM

Notes: First batch was excellent. Upping the wheat percentage for this one.

Author:

babar79

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.131

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: 7/29/2015 3:15 PM

Notes:

Author:

BEERngineer

Boil Size: 26.2 Litres

Boil Time: 90

Boil Gravity: 1.071

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/19/2015 2:35 AM

Notes: Brewing for Perth Royal Show

Two step starter. 100g DME/L
Step 1: 1L
Step 2: 3L
200B cell overbuild for harvest
Pitch 2/3 of cells, harvest 1/3

http://www.bertusbrewery.com/2012/11/ipa-clone-series-firestone-walker.html

OG:1.083
FG:1.011
ABV: 9.5%
IBU: ~100
6 gallons

17.75lbs 2-Row
2.5lbs Munich
5oz Simpsons Caramalt
Mash @ 145 for 60 min then 155F for 10 min
2oz Warrior @ 90
1oz ea Centennial/Cascade/Chinook @ 30
2.5oz ea Centennial/Cascade @ 0
WLP002 - English Ale Yeast - 1 gallon starter

Dry Hop 1: .5oz ea Centennial/Cascade
Dry Hop 2: .5oz ea Centennial/Cascade/Amarillo/Simcoe
Dry Hop 3: .5oz ea Centennial/Cascade
Dry Hop 4: .5oz ea Centennial/Cascade .25oz ea Amarillo/Simcoe
3-4 days per addition

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.151

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/27/2015 9:13 PM

Notes:

Author:

rmcelderry

Boil Size: 4.5 Gallons

Boil Time: 90

Boil Gravity: 1.073

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/4/2015 6:09 PM

Notes: Rewriting recipe 17 Nov 2016: New malt extracts, larger yield, and more grain x extract. Also, last batch was super stout. I could tone it down a little.

Formerly: 1.065OG 1.018FG 6.14%ABV 52.77IBU 47.11SRM
1 lb Choco
.5 lb UK Dark Crys. 80L
.5 lb UK Blk Patent
2 lb DME Wheat (55% Wheat 45% Barley) -> 1.1lb wheat
3 lb LME Dark (pale malt with some caramel 60, Munich, and black malt; ~ 30L, 1.036 ppg) -> Pilsner DME only, I have the sp. grains already
1.5 lb Am Munich 10L
3 lb 2-row
--------------------------------
1 oz Chinook 60 min
1 oz Goldings 15 min
1 oz Goldings 5 min

Change Water chemistry for Culver City

OH man, I'm excited about the new recipe. =D

There are no notes from the ageing process I used last time. Briefly, . . .
I used my environmental chamber at work to effectively lager the brew (ale yeast), basically, drop the temp to about 52F, and added oak probably 3 times. Each time soaking in bourbon and adding all soaking bourbon, too. I probably added bourbon in 1-2 week, periods then removed, first the cubes, then the spirals I bought. All new wood. This time, I'll use the same wood, but I've had the cubes in bulliet rye whiskey for about two months now. I think, maybe Maker's. No straight Whiskey. I saved the bottle. This time, I'll shoot from the hip and age in my closet, but the Nov. temps should be nice for ageing (ave ~ 60F). Add oak around T-Day and age as long as I can wait, or until Xmas. Bottle on Dec 11th to have ready for Xmas. ONly 2 wks ageing :\ . . . New Year Beer ?

Author:

Boil Size: 21 Litres

Boil Time: 70

Boil Gravity: 1.039

Efficiency: 58

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: 10/12/2015 5:19 PM

Notes: Rapporto BU/GU 0.66

Author:

RizRah

Boil Size: 90 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 65

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: N/A

Creation Date: 8/6/2016 3:32 AM

Notes:

Author:

bigsandiebrew

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.106

Efficiency: 68

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: 4/19/2015 4:45 PM

Notes:

Author:

IBU Club

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/24/2015 6:31 PM

Notes: Mashed too low, low efficiency

Author:

gozer

Boil Size: 26 Litres

Boil Time: 30

Boil Gravity: 12.3

Efficiency: 70

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: 4/9/2019 4:52 PM

Notes: - 16A - Sweet Stout
- 1st batch was wyeast 1318 but S-04 would be just as good
- came out great, nice dark chocolate character; easy drinker; not too sweet

Author:

ukaratay

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 30 psi

Creation Date: 6/22/2019 11:49 PM

Notes:

Author:

AGbrewer

Boil Size: 14 Gallons

Boil Time: 240

Boil Gravity: 1.058

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/13/2019 2:32 PM

Notes: Very difficult, expensive, and time consuming beer to brew and ferment, but totally worth it. Original recipe was with Pale Ale Malt as a base. Latest version is with Maris Otter Malt as a base along with an extra 5 pounds.

US-05 yeast, step up 3.5 gallons 3 times and pitch at high krausen after areating wort with pump and diffusion stone. Also need to use 1.5 tsp of wyeast nutrient and a whirlfloc tablet in the boil.

I had to mash 14 pounds of the base malt the night before as my mashtun takes a significant hit on efficiency whenever I go over 14#. Then I simply cool the wort and place in the fridge overnight and boil down the next day on the stovetop while the rest of the malt is being mashed in. Add everything together and hop according to the recipe.

Also increased the bittering hops to 40 IBU's on this MO version to be more inline with what the recipe calls for. If it doesn't work, I'll dial it back on the next batch. Added hops (1 ounce Magnum 12.5 AAU) with 2 hours left in the boil.