Homebrew Beer Recipes | Page 1328 | Browse 325,000+ at Brewer's Friend

Author:

Bakke Brygg

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 10 ° C

Priming Method: Sukkerlake

Priming Amount: 6 g sukker/L

Creation Date: 8/13/2014 11:08 AM

Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 15,85 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

I dette ølet kan et mer avansert meskeskjema være verdt å prøve:
55 grader i 15 min (proteinsteg)
63 grader i 45 min (beta-amylasesteg)
72 grader i 15 min (alfa-amylasesteg)
77 grader i 5 min (utmesk)

ELLER:
Mesking på 66 grader i 75 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 9 grader før pitching av gjær.

Gjæring på 10 grader til 2/3 av FG er nådd (typisk etter 10-14 dager). Øk deretter gradvis (ca. 1 grad pr. dag) til 17 grader. Hold på 18 grader i 2-3 dager. Senk deretter til 10 grader eller lavere før tapping (totalt 20-28 dager).

Gjæralternativer: WLP830, WLP838, Saflager 34/70

Author:

Jon B

Boil Size: 837 Gallons

Boil Time: 60

Boil Gravity: 16.3

Efficiency: 100

Mash Thickness: 1.3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/9/2023 6:20 PM

Notes:

Author:

Wolf Pack Brewing

Boil Size: 65.58 Litres

Boil Time: 75

Boil Gravity: 1.102

Efficiency: 90

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 1.8 bar

Creation Date: 4/17/2022 9:31 PM

Notes: Is This Infected?! - Imperial Stout 9.5% / 25.3 °P by @doth.brewery

Dessert stout with plenty of variations in the notes. I've done 3 different flavours now.

ANVIL Foundry 10.5

75% efficiency

Batch Volume: 20.82 L

Boil Time: 75 min

Mash Water: 32.84 L, Top-Up Water: 1.47 L, Total Water: 34.31 L, (50% diluted with 15.71 L Distilled Water)

Boil Volume: 28 L

Pre-Boil Gravity: 1.082

Vitals

Original Gravity: 1.107

Final Gravity: 1.035

IBU (Tinseth): 60

BU/GU: 0.56

Colour: 81 EBC 

Mash

Sacch' Rest — 67.2 °C — 60 min

Mash Out — 76.7 °C — 10 min

Malts (8.902 kg)

6.577 kg (68.6%) — Briess Brewers Malt 2-Row — Grain — 3.3 EBC – Gladfield American Ale

907 g (9.5%) — Briess Caramel Malt — Grain — 105 EBC – Gladfield Medium Crystal x 0.75

680 g (7.1%) — Briess Oats, Flaked — Grain — 2.8 EBC – Gladfield Big O

397 g (4.1%) — Briess Midnight Wheat — Grain — 1465 EBC – Gladfield Roasted Wheat Malt x 3

170 g (1.8%) — Briess Chocolate — Grain — 935 EBC – Gladfield Light Chocolate

170 g (1.8%) — Simpsons Crystal Medium — Grain — 148 EBC – Gladfield Medium Crystal x 1.4

Other (680 g)

454 g (4.7%) — BrewVint Milk Sugar (Lactose) — Sugar — 0 EBC — Flameout

227 g (2.4%) — Maltodextrin — Sugar — 5.9 EBC — Flameout

Hops (70.9 g)

42.5 g (39 IBU) — Magnum 10.9% — Boil — 60 min

28.3 g (20 IBU) — Magnum 10.9% — Boil — 30 min

Miscs

0.5 g — Baking Soda (NaHCO3) — Mash

11.08 g — Calcium Chloride (CaCl2) — Mash

2.29 g — Epsom Salt (MgSO4) — Mash

2.29 g — Gypsum (CaSO4) — Mash

1.52 g — Calcium Chloride (CaCl2) — Sparge

0.31 g — Epsom Salt (MgSO4) — Sparge

0.31 g — Gypsum (CaSO4) — Sparge

1 items — Whirlfloc — Boil — 15 min

1 oz — Biofine Clear — Bottling

Yeast

1 pkg — Imperial Yeast A10 Darkness 75%

2 L starter 218 g DME / 267 g LME

503 billion yeast cells
0.95 million cells / ml / °P

Fermentation

Primary — 20 °C — 14 days

Carbonation: 2.4 CO2-vol

Water Profile - Ca2+ 147 Mg2+ 15 Na+ 9 Cl- 199 SO42-  90 HCO3-  91

This is my base stout. I always do something a little creative with it for flavouring. So far, there have been 3 variations. 3 split vanilla beans and 4oz cacao nibs in a bourbon tincture have made it into every variation. For my Oreo one, I did the tincture above and I added a bag of family-size Oreos to the mash. I also used Amoretti Artisan Flavouring, cookies, and cream 3-5 days prior to packaging For my S'more's one, I did the tincture above and used S'mores Amoretti Artisan Flavouring 3-5 days prior to packaging For my French Toast one, I did the tincture EXCEPT I added cinnamon sticks to the tincture. I also used Amorettie Artisan French Toast artisan flavouring.

https://web.brewfather.app/share/6azSqtibm4ixfnmo4YEM0xVGbNP10a?fbclid=IwAR1Yi1g_j6pAEgdODELmu6-fEKzDWAxNg2PNmvoIHCEjjltOokgghfjENZY

Author:

Herr Braumeister

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.08

Efficiency: 72

Mash Thickness: 1.25

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: 5/30/2021 11:11 PM

Notes: Mash grains at 156° F (69° C) for 60 minutes. The high mash temperature, caramel malt sweetness, and heft will help balance the beer when you dry it out with the bourbon/oak addition later on. Sparge at 168° F (76° C). Chill wort to 65° F (18° C), ferment for 7 days, and then allow temperature to rise to 68° F (20° C) and ferment to completion. This typically takes 10–14 days.

While you are waiting, boil 0.5 oz. (14 g) of white, untoasted French oak chips, 0.5 oz. (14 g) medium toast chips, and 0.5 oz. (14 g) heavy char chips in 8 oz. (240 mL) of water for about 5 minutes. Drain off the water, and soak the wet chips in 8 oz. (240 mL) of cheap, rotgut plastic bottle whiskey or bourbon for 1 week. Drain, donate the booze to your nearest sink (or even better, use it in a pork shoulder marinade prior to smoking) and this time soak the chips in 750 mL good-quality bourbon (cask strength is better if you are willing to make the sacrifice) for 4 to 7 days. You should get vanilla from the white chips, coconut from the medium chips, and dark chocolate notes from the heavy char. Begin tasting the bourbon after 3 days. After the boil in water and pre-soak in cheap booze to extract harshness, you should now get subtle, harmonious flavors and aromas from the chips.

You are looking for a good, sweet, vanilla, coconut, and chocolate character that complements both bourbon and stout. When these flavors are detectable, and work well with the bourbon, it’s time to blend the soaking liquid into your finished or nearly finished stout. Add to taste—you don’t have to use all the bourbon, and you don’t have to add the soaked chips either, unless you feel the beer needs more oak character. Less is definitely more here—it seems like a whole lot of booze and a pitiful amount of wood, but this ratio will allow you to pull subtle, sweet barrel nuances from the chips, rather than harsh, dry tannins, charred wood flavors and bitterness. The bourbon itself will provide much of the flavor, and will bump up the alcohol on your stout a bit too, leaving you with closer to 10–11% ABV, which is right in line with Dragon’s Milk. It will also dry out your beer appreciably, which is a good thing, because we’ve intentionally made the beer thick and sweet by mashing high.

Author:

Michael Chiantera

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/27/2020 12:58 AM

Notes: What is First Wort Hopping?

First wort hopping (FWH) is when you add a large portion of the finishing hops to the boil kettle as the wort is transferred from the mash or lauter tun. As the boil kettle fills up, the hops steep in the wort and release those important oils and resins.

Normally, the aromatic oils are insoluble and evaporate during the boil. However, by letting the hops steep in the wort before the boil, the oils have more time to oxidize to more soluble compounds, which means there’s a greater chance those oils are kept in the beer during the boil and deliver additional hop complexity in the finished product.

Who Discovered First Wort Hopping?
It’s entirely possible FWH was discovered by accident. A brewer wanted to try something new and tossed hops into the kettle before the boil later realizing there was a flavor change in the finished beer. Even if this isn’t the case, isn’t it more interesting to believe in the myth?

First wort hopping was common practice around the turn of the 20th century to increase hop utilization. At some point in the mid-20th century, the practice was more or less discontinued. However, in 1995 Brauwelt magazine (Germany) reported on the “rediscovery of first wort hopping” research focusing on pilsner style beer and finding the process resulted in beers with finer hop aroma.

The report documented many German breweries that implemented FWH. In the past, brewers in England and Belgium also added hops before boiling. The research experiment was carried out in two German production lager breweries. Both breweries made two versions of Pilsner in very similar manners, including yeast pitching rates, brewing water, malt lots and using Type 45 pellets.

The Experiment
A portion of the late kettle hops (Tettnanger and Saaz) were added to first runnings in the kettle and were allowed to stay with the brew throughout the entire boil. The late hop/aroma addition was omitted.

At Brewery A, the first wort hopping addition of Tettnanger and Saaz hops amounted to 34% of the total hop weight. At Brewery B, which used only Tettnanger, it was 53% of the total hop weight. In both resulting beers the first wort hopped beer had more IBUs than the non-first wort hopped beer, 39.6 to 37.9 at Brewery A and 32.8 to 27.2 at Brewery B.

Lager Brewery IBU of FWH Beer IBU of Non-FWH Beer
Brewery A 39.6 IBUs 37.9 IBUs
Brewery B 32.8 IBUs 27.2 IBUs

Despite increased bitterness, the panelists described the first wort hopped beers as more pleasant tasting and overwhelmingly preferred them, creating a more harmonic beer and uniform bitterness when compared to the conventionally hopped beer. Further analysis indicated the conventionally hopped beers contained a higher level of hop aroma substances, but panelists nonetheless described the FWH beers as having a very fine and rounded hop aroma and rounded hop flavor.

The authors of the study recommended that first wort hopping contain at least 30% of the total hop addition, preferably using the later aroma additions. The overall alpha acid quantity shouldn’t be reduced because the results of the tasting showed that the bitterness of the first wort hopped beers is regarded as very good and very mild. A reduction of the hop quantity could result in weakened bitterness, too.

How To Do First Wort Hopping
First wort hopping is practiced by a number of craft brewers and homebrewers and is applied to a full range of styles both ales and lagers. It’s best suited for beers that call for noble hops and isn’t suited for beers that want volatile hop oil presence or fruity hop aroma; in fact, first wort hopping actually works against developing those hop characteristics.

Mash Hopping
Many people confuse ‘First Wort Hopping’ and ‘Mash Hopping’ as one in the same. Mash hopping is actually the process of adding hops to your mash tun during the mash rest.

Unlike FWH, hops added to the mash undergo little to no hop isomerization in the tun.

To do first wort hopping, add a substantial portion of the hop bill (30-50%) to the kettle as you transfer wort from the lauter tun. The hops steep in the wort for the entire runoff and remain in the wort for the duration of the boil.

Make sure to use low alpha acid hops that are normally scheduled as the final aroma/flavor additions because isomerization begins at temperatures below boiling; more hops in the wort longer during the boil causes the total bitterness of the beer to increase, although the amount is subtle because the hops are low in alpha acid. First wort hopping takes advantage of higher pre-boiled wort pH levels, which allows for higher isomerization.

The reason craft brewers and homebrewers use first wort hopping is because it can change your beer’s hop profile, which is more easily noticed in moderately hopped beers. However, many brewers will tell you those pre-boil additions result in subtle notes that will be noticed in even hop-intense beers. The new hop flavors aren’t easily defined, and the chemistry behind first wort hopping isn’t fully understood, but normally an adjustment of 10% is added to the calculated bitterness in IBUs.

Author:

Tassie Pete

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: 3

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: 10/5/2019 8:08 AM

Notes:

Author:

AdamCrum

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.089

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: MapleSyrup

Priming Amount: 6.8 oz

Creation Date: 8/31/2019 5:51 PM

Notes: 3 lbs Toasted Coconut Ships
- 1.5 lbs at end of boil
- 1.5 lbs in secondary

1oz Ground Cinnamon in boil at 30 minutes
4 cinnamon sticks in secondary

Author:

Bren85

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 100g

Creation Date: 7/1/2019 1:31 PM

Notes: A day or two before brew day make a yeast starter if using a liquid strain. On brew day, dough-in with 20.4 quarts (19.3 L) of water, for a mash ratio of about 1.25 quarts per pound of grain. Target a mash temperature of 152 °F (67 °C) and hold for 60 minutes. Sparge with 170 °F (77 °C) water. Collect approximately 7 gallons (26.4 L) of wort runoff and bring to a boil, then add first hop addition. Boil for 90 minutes, adding hops at times indicated. At the end of the boil, add the final hop addition, then chill the wort to 64 °F (18 °C).

Pitch your yeast starter and ferment at 64–70 °F (18–21 °C). Following primary fermentation (about two weeks), dry hop for five days before bottling or transferring to keg. Prime to 2.3 volumes of CO2.

Author:

KBehenna

Boil Size: 102 Gallons

Boil Time: 60

Boil Gravity: 15.3

Efficiency: 78

Mash Thickness: 1.25

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/7/2018 8:44 PM

Notes:

Author:

foichne

Boil Size: 11 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 82

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/17/2015 5:47 AM

Notes: add raspberries at end of primary fermentation, all to run until no sign of activity in air lock. filter and then allow to mature.

Author:

Vestsio Køståms

Boil Size: 58 Litres

Boil Time: 90

Boil Gravity: 1.061

Efficiency: 65

Mash Thickness: 2.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/12/2015 3:35 PM

Notes:

Author:

DangerousKyle

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 74

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/22/2015 2:57 AM

Notes: Original strike temp: 160 F
Boil kettle collection amount: 7 g
Expected specific gravity: 1.047
Actual specific gravity:
Expected original gravity: 1.066
Actual original gravity:
Actual efficiency:
Expected final gravity: 1.016
Actual final gravity:

Author:

testingapril

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 75

Mash Thickness: 1.32

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: 1/16/2015 9:57 PM

Notes:

Author:

Zach Hogan

Boil Size: 6.5 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: 11/23/2014 8:28 PM

Notes:

Author:

skatonic

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.129

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/26/2014 2:30 PM

Notes:

Author:

Shadows

Boil Size: 33 Litres

Boil Time: 80

Boil Gravity: 11.1

Efficiency: 84

Mash Thickness: 5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/5/2016 6:25 PM

Notes:

Author:

jnance34

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 62

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/5/2017 12:01 AM

Notes:

Author:

CherrydaleBrewing

Boil Size: 1.5 Gallons

Boil Time: 30

Boil Gravity: 1.03

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/16/2018 7:32 PM

Notes: 30min protein rest @ 120°F

Author:

S0rceress0

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 35

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: 8/13/2016 11:55 PM

Notes:

Author:

nascyUSF

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/18/2014 7:22 PM

Notes: