Homebrew Beer Recipes | Page 1347 | Browse 320,000+ at Brewer's Friend

Author:

bira delisi

Boil Size: 35 Litres

Boil Time: 190

Boil Gravity: 1.046

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/7/2017 1:33 PM

Notes:

Author:

Wolf Pack Brewing

Boil Size: 65.03 Litres

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 72

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/12/2022 11:17 PM

Notes: https://shop.theelectricbrewery.com/pages/dry-irish-stout

Add the roasted barley (500L) after the 90 minute mash rest is complete. This avoids lowering the mash pH too far and reduces the chance of astringency which can occur from over-steeping highly roasted grains. Once the 90 minute mash is over, stop the mash pump, add the roasted barley, and give it a good stir to mix it into the existing grain bed. You need to stir well as otherwise the fine layer of powdery roasted barley on top may stop the flow. Start the mash pump again and continue with your mashout. The wort will be cloudy again but it will clear as the grain bed rises to mashout temperature and you hold for ~10 minutes.

Water treated with brewing salts to our Balanced flavour profile: Ca=50, Mg=10, Na=16, Cl=70, SO4=70. (Hit minimums on Ca and Mg, keep the Cl:SO4 ratio low and equal.

The flaked barley (1.4-1.5L) does not need to be milled as it has already been rolled flat and toasted. Add it to the mash as is.

While you can mill the roasted barley (500L) in your normal grain mill, to get the best colour and flavour use a good quality burr (not blade) coffee grinder to get an extremely fine grind, almost like dust.

1.5 qt/lb mash thickness.

Single infusion mash at 148F for 90-120 mins.

Raise to 168F mashout temperature and hold for 10 mins.
~90 min fly sparge with ~5.6-5.8 pH water (measured at mash temperature).

Boil for 90 minutes, adding Whirlfloc and hops per schedule. Lid on at flameout, start chilling immediately.

Cool the wort quickly to 66F to quickly lock in hop flavour and aroma and transfer to fermenter.

Aerate or oxygenate the chilled wort to a level of 8-10 ppm dissolved oxygen.

Pitch yeast and ferment at 66-68F (wort temperature).

Ferment until approximately 5 points from final gravity and then raise the temperature to 70-72F until finished.

This beer is best served on a stout faucet pushed by a nitrogen/CO2 blend to get a nice creamy head and close to flat beer, exactly how Guinness is served on tap. One inexpensive way to mimic this is to use a syringe (without needle). Pour the beer as you would normally and then suck up a syringe full and force it back into the beer, hard. Repeat 2-3 times and you'll knock most of the CO2 out of solution leaving a nearly flat beer with a creamy head. Not quite the same texture, but similar to a nitro pour.

Author:

Marz

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 23.72 psi

Creation Date: 1/30/2021 5:47 AM

Notes: I have a fermzilla and pressure connectors so this is my first attempt at fermenting under pressure (allowing it to carbonate in fermenter) and then will use the pressure when it is done fermenting to push through a 1micron filter and into bottles and since it will already be carbonated, I won't be priming with sugar before bottling. I'll update notes along the way.

I also wanted it to be higher than 6% ABV (I mean, this is an IPA after all) so I added 1 LBS of corn sugar to wort after boil which made SG go from 1.061 based on original recipe to 1.069 after boil.

UPDATE 2021-02-10 17:50:00PST:
So after about 2 days of primary fermentation, a seal broke and lost all my pressure after it got up to about 15PSI. I left it alone, dry hopped two days ago.

I bought a CO2 tank and adapters so I can re-pressurize a couple days before bottle but brew shop is closed so I got impatient and bought some dry ice and threw in 1/2LBS into Fermzilla fermenter. Was able to repair the leak from what I can tell while the pressure was building back up. Was able to attach a spout to fermenter and pour some into test tube for SG reading after about 30 minutes of carbonating from dry ice. Poured into test tube pretty carbonated, SG came out to 1.006 after testing multiple times and confirming temp was at 68F. Tasted pretty good actually! I might just do the dry ice trick every brew a couple days before bottle to carbonate. I am also going to attach a water sediment filter with a 5 micron filter before bottling to clear the beer.

Author:

Yeasty Boy

Boil Size: 49 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 68

Mash Thickness: 2.7

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: 1/23/2019 6:57 AM

Notes:

Author:

grolar_bear

Boil Size: 6.95 Gallons

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: Corn sugar

Priming Amount: N/A

Creation Date: 10/1/2017 4:58 AM

Notes: mash water - 5.83
sparge water - 1.94

Add Belgian candi sugar with 60 minutes left in the boil

Option: add 1 American light toast oak infusion spiral to secondary

1-2 weeks primary
3-6 weeks secondary (with oak)
2–4 weeks bottle conditioning

Author:

Triple Square Brewing

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 68

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: 5/5/2017 2:08 PM

Notes:

Author:

JohnnyAH

Boil Size: 54 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 71

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/18/2017 12:57 PM

Notes: Drop PH to 4.8 in kettle with Citric acid.

Dry hop 1: 2/5/2017
Dry hop 2: Keg on 7/5/2017

1kg Rice hulls in mash

Buy 100g citra + mosiac for keghop

Brewed Sunday 2nd April 2017
Checked 7th: 1.034 - bumped up temp

Dry hopped - 200g mosaic 100g citra

Kegged 9/5/2017

Author:

vonwenger

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/16/2016 7:11 PM

Notes: Brewed 8/20
Secondary 8/29
Ferment at 63 degrees
Split the whirlpool hops; adding half at flameout. The other half once down to 165F.
Dry Hop in Two stages - 4 days each, split the dry hops in half also. Add the first half to primary. Stage one 8/29. Short .5 centennial, switching 1.0, increasing Apollo by .5.

10 day fermentation (63-64F at first, then ramp up to 68-70F once fermenation slows.
8 day, 2 stage dryhop in primary at 68-70F.
Rack to secondary and 4 day cold condition in the secondary at roughly 39F (basically refrigeration).
Force carb and drink 3-4 days later, or bottle and drink 1.5 to 2 weeks after priming.

Original Plan 13.25 UK Pearl
.65 CaraMalt
1 corn sugar/dextrose

10ml syring HopShot@90 minutes
2.50 oz. Simcoe pellets @ 180 F Whirlpool
1.00 oz. Centennial pellets @ 180 F Whirlpool
0.75 oz. Columbus pellets @ 180 F Whirlpool
0.75 oz. Comet pellets @ 180 F Whirlpool
0.75 oz. Apollo pellets @ 180 F Whirlpool
1.50 oz. Simcoe pellets @ 8 day, Two-Stage Dry Hop
1.50 oz. Centennial pellets @ 8 day, Two-Stage Dry Hop
1.00 oz. Columbus pellets @ 8 day, Two-Stage Dry Hop
1.00 oz. Comet pellets @ 8 day, Two-Stage Dry Hop
0.75 oz. Apollo pellets @ 8 day, Two-Stage Dry Hop

So I took the brewery worksheet figures (referenced with the red circle), scaled them down, and plugged it into Greg Noonan's Vermont Pub & Brewery's Water Witch: https://byo.com/resources/brewwater

As you can see, the layout of this calculator looks incredibly similar to the snapshot of the brew sheet.

Here are the results for 6 gallons: (Keep in mind, the Alchemist reportedly uses "Plaster of Paris" instead of Gypsum. Also, homebrewer lactic acid is typically 88% strength vs. the 85% version shown here).

________________________________________

I supplied two different results (in color). Notice the difference when using Calcium Sulfate Anhydrous (Plaster of Paris) vs. Calcium Sulfate Dihydrate (Gypsum) that must be used to hit 750 mg/L.

The information when whittled down, lines up... 6 gallons, approx. 21.6 grams plaster of paris, 1.2, grams calcium chloride, and then adjust mash pH to 5.1-5.3 with lactic acid.

Author:

Boil Size: 3 Litres

Boil Time: 60

Boil Gravity: 1.279

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: 6/7/2016 8:04 AM

Notes:

Author:

TommiK

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.1

Efficiency: 72

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/26/2016 2:05 PM

Notes: 2L starter or double step up

Grain bill was spot on; yeast wasn't.

Pretty sure I used Wyeast Trappist High Gravity (3787)

Author:

A

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

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: 6/23/2015 5:03 PM

Notes: 8g CaCl2 mash only

OG 1.069

Author:

bridef

Boil Size: 5.25 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 56

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/12/2015 12:37 AM

Notes: homemade apricot puree:

3 (11.5 oz) cans of kerns apricot nectar (138 g sugar total)
2 (8.5 oz) package of dried apricot (44 g sugar total)

182 g sugar total is equivalent to 6.5 oz of sugar (accounted for in fermentation as late sugar addition. 10 days in secondary.

Author:

Kruk Brewing

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.12

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/6/2015 2:45 PM

Notes: Start with 2.5 gallons water.

Steep 0.5lb Caramel 10L for 20min or until water is 170F. Add 1oz Summit hops while steeping (first wort hops).

Bring to boil then add 3.15 LME.

Return to boil and boil 60min, adding hops per schedule.

Add 6lbs LME at 15min before end of boil.
Add 2lbs sugar 5min before end of boil.

Hop stand the 0.5oz Summit and 2oz Cascade for 15min after turning off heat.

Cool to 100F.

Fill primary with 2 gallons of cold water, then pour cooled wort in. Top up with cold water to 5 gallons.

Aerate and take gravity, if desired, then add yeast.

Author:

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.111

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: 2/3/2015 4:05 PM

Notes: Meant to brew a DIPA, but overshot the malt bill a little... okay a lot. Also, using a Mr. Beer keg to ferment in, and thought it was 2.5 gallons, when it's really only 2.

Author:

Coadinghaylor Creations

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.014

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/21/2015 4:05 PM

Notes: meant to buy W1272, but accidnetlally bought W1084 Irish Ale Yeast...I guess we will see...

Author:

Rangsy Sanouvong

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 5/19/2013 2:51 AM

Notes:

Author:

Kate Davis

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.021

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/8/2017 1:01 AM

Notes:

Author:

danylp

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 8.1

Efficiency: 75

Mash Thickness: 4

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: bottle

Priming Amount: 12 l

Creation Date: 9/15/2018 7:20 AM

Notes:

Author:

dkcollier@yahoo.com

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.003

Efficiency: 60

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: 3/11/2015 2:08 AM

Notes: 07/02/14

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 73 ° F

Priming Method: co2

Priming Amount: 30.59 psi

Creation Date: 10/6/2019 6:25 PM

Notes: