Homebrew Beer Recipes | Page 159 | Browse 325,000+ at Brewer's Friend

Author:

Satcom221

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/26/2015 4:33 AM

Notes:

Author:

Pmoney

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.1

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/7/2017 2:30 AM

Notes:

Author:

Michael Chiantera

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.069

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/26/2020 3:04 PM

Notes: Ferment at 68'F.

Author:

Brew by Andre

Boil Size: 163 Litres

Boil Time: 90

Boil Gravity: 1.067

Efficiency: 92

Mash Thickness: 2.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 27 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/28/2016 8:08 AM

Notes: Mesk/kok:
Ta av ca 15 liter klarnet vørter og kok dette ned til ca 3 liter mørk brun/rød sirup (rør ofte så det ikke svir seg), tilsett litt av vørteren som er til kok for å tynne sirupen litt ut. Tilsett alt i kok.

Gjæring:
Kjøl ned til 17° celsius
Tilsett oksygen 8-10PPM
tilsett gjær
Primær (7 dager fra 20° opp til 27° celsius)
Sekundær (3-10 dager fra at 27° til 16° celsius)
Lager (40 dager 10° celsius)

Alternativ gjær: WLP500 eller Danstar Abbey
Alternativ bitterhumle: Northern Brewer

Author:

NewfDrool

Boil Size: 13.9 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 80

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Force Carbonation

Priming Amount: N/A

Creation Date: 5/7/2015 6:14 AM

Notes: JT's base recipe, modified a little by me. This is a little bigger than a standard brown porter.

Using medium toast french (I'm using american) oak wood cubes, soak 30 in gold rum and 30 in white rum for a month. (15 of each per 5 gallons)

Using Hugh Baird C50/C60 instead of American C40 and Maris Otter instead of 2-row.

In secondary (keg), add these until it tastes good (approximately 6-8 weeks).

JT mashed at 154 and used cascade hops.

Author:

Boil Size: 7.75 Gallons

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 93

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 55 ° F

Priming Method: co2

Priming Amount: 5 oz.

Creation Date: 2/3/2016 1:56 PM

Notes: 1. Mash all grains. Vorlauf
2. Sparge and rest for 10 min. Vorlauf
3. Boil Wort 90 min, hops 1, gypsum for 60 min.
4. 10 min add hops 2, whirlfloc tablet, yeast nutrient, wort chiller.
5. 10 min add hops 3 at 180 degF.
7. Cool wort to 55°F, add water to 5.5 gal if needed, aerate wort for 30 min, OG reading, and pitch yeast.
8. Ferment at 52°F till finished about 6 days.
9. Raise to 60°F over 2 days for 2-3 days.
10. Crash to 35 degF and lager for a month or two.

Mash/Sparge Water Profiile:
Distilled water treated with 5g (1-1/4 tsp) of Calcium Chloride

Author:

Boil Size: 92 Litres

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/16/2016 12:47 AM

Notes:

Author:

MaximS

Boil Size: 35 Litres

Boil Time: 60

Boil Gravity: 16.8

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/26/2016 6:05 AM

Notes:

Author:

Jato2114

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 1.5

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: 4/16/2016 1:04 AM

Notes: House yeast cultured from Bell's Oberon. Wyeast 1056, 1272, or any clean american ale yeast will work as a sub.

Author:

WildHighlander

Boil Size: 6.6 Gallons

Boil Time: 75

Boil Gravity: 1.097

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/8/2015 10:43 PM

Notes: Crystal 40 (5.5%) - Malt aroma, full flavor
Crystal 120 (2.7%) - Slight Caramel, Raisin, prune
Chocolate (2.7%) - Slight roast/chocolate
CarafaIII (2.7%) - Aroma, color, body & mild flav.
CaraWheat (6.8%) - Head retention
Flaked Barley (8.2%) - Head Retention, body
Roasted Barley (2.7%) - dry, bitterness, stout character
Brown Malt (2.7%) - roasted, bitterness, stout character
Aromatic Malt (2.7%) - Malty emphasis

Starter: 575 billion cells
Three Stage Yeast Starter
1st Stage - 1L of Wort/1PKG Yeast 11-03-15
2nd Stage - 1.5L of Wort 11-04-15
3rd Stage - 1.5L of Wort 11-05-15

Partial Mash
Heat 10.125 quarts of water for 6.75 pound of grain to about 162 °F (12 °F above the intended rest temperature of 150 °F). Put the crushed grain in a muslin bag and immerse it in the hot water in the brewpot. Monitor the temperature to keep it within a couple degrees of the target of 150 °F. If it is off, adjust up or down by adding small amounts of boiling water or cold water. You can also heat your brewpot. To do so, add heat for 15–45 seconds then stir the mash and check its temperature in two or three places.

Let the partial mash rest for 45–60 minutes, then lift the grain bag out and rinse with hot (170 °F/77 °C) water. Use approximately as much water for rinsing the grains as you did for mashing them.

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 (St. Celeia) 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 (St. Celeia) 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.

Author:

Mr Norman

Boil Size: 28.8 Litres

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 76

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/7/2016 11:30 AM

Notes: 90 minute boil. Chill to 18C and pitch yeast. Ramp primary 5 days up to 23C. Ready in 4 weeks. Best after 6 weeks. Store very cool (< 10C) if storing longer than 2 months. (Belgian Pale’s are not a long term storage ale). Modified from recipe at Candi Syrup http://www.candisyrup.com/uploads/6/0/3/5/6035776/leffe_blonde_-_040.pdf

Author:

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.128

Efficiency: 70

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: 11/10/2015 5:14 AM

Notes:

Author:

colbyamoss

Boil Size: 7.17 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/14/2014 8:46 PM

Notes: Double California Yeast

Author:

valtert

Boil Size: 9 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 75

Mash Thickness: 2.5

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: 11/7/2014 5:56 AM

Notes:

Author:

BGBC

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

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: 7/1/2016 2:09 PM

Notes:

Author:

apocheau

Boil Size: 25 Litres

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: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/12/2017 4:00 PM

Notes: https://www.youtube.com/watch?v=9szvvp7mapA

Author:

Wolf Pack Brewing

Boil Size: 37.05 Litres

Boil Time: 90

Boil Gravity: 1.033

Efficiency: 72

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: co2

Priming Amount: 0.57 bar

Creation Date: 11/11/2021 10:11 PM

Notes: https://www.patreon.com/posts/kainui-draught-36519605

Author:

colbon

Boil Size: 11 Gallons

Boil Time: 180

Boil Gravity: 1.062

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/10/2016 10:55 AM

Notes: Base recipe inspired by Goose Island Bourbon Stout.

Note that with such large grain volumes, I had to use my 20 gallon equipment - too little headspace for my 10 gallon gear. Achieving proper final gravity requires extracting a very large volume (11 gallons) and boiling down to product 5.5 gallons at high gravity. This takes about 3 hours, but monitor gravity and remaining volume to determine end point.

Dough in with cold water, add 170F water (to reach 36 qts water added - 1.25 qt/lb rate), check temp and apply heat (if needed) to reach sach temp of 153F. Mash for 60 min or until iodine starch test indicates conversion complete. Mash out at 167F. Acidify sparge water, sparge to yield 11 gallons. Initial runnings 1.082, final runnings 1.040.

Boil for 3 hours, adding boiling hops and chalk/gypsum water agents. At 15 min to end of boil, add irish moss and insert chiller to boil kettle to sanitize. At 10 min, add finishing hops.

Chill, aerate and pitch yeast. Note that a large starter is required due to high OG. In this case, was pitched onto yeast from primary of previous batch. Due to the high gravity, I split this into two carboys as it was blowing off a lot of foam otherwise.

After 2 weeks, transfer to secondary, add oak spirals soaked in bourbon. After 2 more weeks, transfer to oak bourbon barrel, age for 9 months. Transfer back to carboy prior to bottling/kegging.

Author:

Mark

Boil Size: 11.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 6/17/2012 3:44 AM

Notes: Over night drain off mash
Strike 170F
Fathers day brew
160f Mash, lets see how this goes
Sparge 170F

Author:

Trekker23

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 65

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/30/2016 5:34 PM

Notes: