Homebrew Beer Recipes | Page 1594 | Browse 310,000+ at Brewer's Friend

Author:

Sciclone

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 65

Mash Thickness: 2.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/15/2016 4:06 AM

Notes:

Author:

Wolf Pack Brewing

Boil Size: 42.9 Litres

Boil Time: 120

Boil Gravity: 1.074

Efficiency: 72

Mash Thickness: 5

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: 7/13/2023 5:04 AM

Notes: https://beerandbrewing.com/anastasias-dark-heart-russian-imperial-stout-recipe/

Mash at 150°F (66°C) for 60 minutes. Boil for 120 minutes. Add the molasses in the last 10 minutes of the boil. Caramelize the table sugar on the stovetop, cool it to room temperature, break it into chunks, and add it to the primary before you pitch the yeast. Ferment in the high 60s to low 70s Fahrenheit (low 20s Celsius) for 30 days. Move it to secondary fermentation for 90 days.

One liter starter of White Labs WLP007 Dry English Ale Yeast

BREWER’S NOTES
This recipe goes nuts when fermenting. I typically lose 15–20 percent of the batch out of the blow-off tube when it’s in the primary fermentor. I force carbonate and then bottle with a counter-pressure filler. I’ve had mash efficiency as low as 35 percent on this, so make sure you’re adjusting for your own system.

Author:

Badger Brewing

Boil Size: 47.6 Litres

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21.1 ° C

Priming Method: co2

Priming Amount: 1.64 bar

Creation Date: 7/22/2022 9:00 PM

Notes: Add the pureed mango and habanero to the boil with about 5 minutes left. When transferring to the primary do NOT strain the wort.

One week in primary

Add mango juice, sliced habanero and dry hops when transferring to the secondary.

Two Weeks in secondary

OG 1.065
FG 1.009
ABV 7.35%

OG 1.080 - lots of sediment
FG 1.012
ABV 8.9%

Batch - San Diego Super Yeast - Very little pepper flavor or heat
OG 1.070
FG 1.010
ABV 7.9%

OG 1.084
FG 1.012
ABV 9.5%

Author:

Wolf Pack Brewing

Boil Size: 67.59 Litres

Boil Time: 240

Boil Gravity: 1.089

Efficiency: 72

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: 2.18 bar

Creation Date: 12/29/2021 1:43 AM

Notes: https://beerandbrewing.com/recipe-kane-barrel-aged-imperial-stout/

Mill the grains, add the rice hulls (if using them to help avoid a stuck mash), and mash at 155°F (68°C) for 60 minutes, targeting a liquor-to-grist ratio of 1 qt/lb (2.1 l/kg). Adjust the mash pH to 5.4 if necessary. Vorlauf until the runnings are clear of particles, then start the burner and run off into the kettle. Sparge and top up as necessary to get about 8 gallons (30 liters) of wort if possible, targeting a pre-boil gravity of about 1.092. Boil for about 4 hours or until the gravity approaches the target starting gravity (1.120), adding hops when about 1 hour is left in the boil. Chill to 64°F (18°C), add the yeast nutrient, aerate well, and pitch plenty of healthy yeast. Ferment at 68–70°F (20–21°C).

When fermentation is complete and gravity has stabilized, wait a few more days, then drop the temperature to 50°F (10°C). Drop the yeast if possible, or rack into secondary purged with CO2. Allow the temperature to free rise back to ambient temperature. Rack into a 5-gallon (19-liter) bourbon barrel purged with CO2, leaving as little head space as possible—or, if lacking the barrel, add about 3 oz (85 g) of bourbon-soaked oak cubes to secondary. Age patiently but sample often—using a small barrel reduces the aging time—minimizing oxygen pickup as much as possible.

BREWER’S NOTES
Feel free to sub in your favorite base malt or blend of base malts for the two-row. Likewise, any good bittering hop at 20 IBUs can go in for Columbus.

Author:

jenewein11

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 71 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/19/2018 10:09 PM

Notes:

Author:

rj563

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 60

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/7/2017 7:48 AM

Notes:

Author:

GreystoneHB

Boil Size: 13.5 Gallons

Boil Time: 75

Boil Gravity: 1.057

Efficiency: 71

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/30/2016 2:17 PM

Notes: half went to british 1335, and half went to belgian ardennes 3522

Author:

SchuBrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/26/2016 6:56 PM

Notes:

Author:

Palme

Boil Size: 40 Litres

Boil Time: 70

Boil Gravity: 1.055

Efficiency: 61

Mash Thickness: 3

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: 12/3/2014 8:24 AM

Notes:

Author:

jdc

Boil Size: 7.5 Gallons

Boil Time: 30

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/14/2016 10:39 PM

Notes:

Author:

MarylandBrewer

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.044

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/16/2016 11:05 PM

Notes: La Chouffe clone from Gordon Strong's book.

Author:

Fabs

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/3/2016 6:10 PM

Notes:

Author:

Trekker23

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 65

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/17/2015 4:44 AM

Notes: Grain Bill Pale Malt - 58% Light Crystal (15°L) - 13.5% Medium Crystal (60°L) - 11.5% Vienna Malt - 9.5% Midnight Wheat Malt - 7.5% Dark Candi Sugar - 3.5% of total grain weight NOTE: As always, I am only providing the all grain version of the recipe, and just percentages so that you can figure out the weights based on the size of your brewing system and your normal efficiencies. Spices added to mash: Cinnamon Stick, broken/ground - 0.025 oz per gallon (0.71 grams/gallon) Ground Allspice - 0.025 oz per gallon (0.71 grams/gallon) Ground Cloves - 0.0125 oz per gallon (0.36 grams/gallon) Sweet Orange Peel - 0.025 oz per gallon (0.71 grams/gallon) Rosehips - 0.025 oz per gallon (0.71 grams/gallon) Make the spice additions on the basis of brew length (gallons wort recovered). Note that the orange peel is sweet orange peel, not Curacao or bitter orange peel. Rosehips should be purchased ground, not whole, as whole rosehips are very difficult to crush (we had to use a fork-truck to do it)! Target OG: 22°P (1.088 SG).

Mashing Use a 60-minute conversion rest at 154°F. This is a fairly high conversion rest temperature that should provide enough body to balance the spices, hops and roasted malt characters in the finished beer. If you can, raise your mash temperature up to 165°F after conversion rest to stop the enzymatic conversion of starches to sugars before lautering. If you cannot raise the temperature in your mash, reduce the conversion rest from 60 to 30-45 minutes. Lautering Recirculate your wort gently from the bottom over the top of the mash to deposit the fine particles of malt on the top of the grain and to “set” your bed. Avoid splashing the wort. Recirculate for 5-15 minutes, depending on your system, before diverting wort flow to your kettle/boiling vessel. You should remove almost all the malt particles from the wort flow, but some haze is OK. Start sparging in the lauter when the wort level is about a ½-inch above the grain bed. Starting earlier will decrease your efficiency because the water will dilute your first wort. Sparge water should be between 165°F and 170°F to maximize extraction, but avoid going over 170°F or you’ll extract harsh compounds from the malt husks. Sparge until you hit your target boil volume or until the wort gravity being drawn off reaches 3°P (1.012 SG), whichever comes first. Don’t lauter past 3°P, because when the sparged wort coming off the lauter is that low in sugar content, you risk extracting tannins and other harsh character from the malt husks. Be careful not to rush the mashing and lautering step or your brewing efficiency will go down. These steps should be done with care. A good music selection will assist in keeping things relaxed and gentle during lautering.

Boil Hop Bill: 0.15 oz per gallon (4.2 grams/gallon) Simcoe Hop Pellets (13% alpha) at the start of the boil. 0.20 oz per gallon (5.6 grams/gallon) EACH Tettnang (4.5% Alpha acid) and Willamette (5.5% alpha acid). Added 30 minutes prior to end of boil. Spice additions (hung in a weighted down mesh bag): Cinnamon - 0.009 oz per gallon (0.24 grams/gallon) Nutmeg - 0.009 oz per gallon (0.24 grams/gallon) Clove - 0.0045 oz per gallon (0/12 grams/gallon) Boil for 90 minutes.

Whirlpool Spice additions-add at the start of the whirlpool process: Cinnamon - 0.22 oz per gallon (0.6 grams/gallon) Clove - 0.22 oz per gallon (0.6 grams/gallon) Sweet Orange Peel - 0.22 oz per gallon (0.6 grams/gallon) Allspice - 0.22 oz per gallon (0.6 grams/gallon) Admittedly somewhat unusual for Stone, we did not hop this brew in the whirlpool. With the influence of the spices, we wanted to keep the hop presence well blended. Massive flavor hopping in the whirlpool may have clashed with the aromatic spice flavors. The whirlpool step is where you separate out your proteinaceous trub. It’s going to be a large trub pile with all these spices, though the lack of hops should help enhance your wort recovery.

Fermentation Yeast Addition Pitch a Belgian yeast strain, enough to get 20-25 million cells per milliliter (requires a starter). We used the Wyeast High Gravity Trappist yeast for this brew, the first time we’ve ever used this yeast. This yeast produced a lot of banana character, especially at a 68°F fermentation temperature. The banana esters combined well with the dark malt and dark candy sugar flavors, giving the beer a bit of a chocolate-banana dessert flavor. After the trub has been separated from the wort, chill the wort using an immersion chiller or a heat exchanger to about 65 °F. Add enough yeast to get a cell count of about 20-25 million cells per milliliter. We like to use a higher pitching rate (yeast addition rate) here, because we wanted to ferment at a lower temperature but still ensure the beer ferments out completely. This means that you will most likely have to build up your yeast culture at home using a starter.

Author:

andybrad2

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/28/2015 6:15 PM

Notes:

Author:

Mile_High_Magic

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/31/2015 8:29 PM

Notes:

Author:

Just Be Claus

Boil Size: 3.45 Gallons

Boil Time: 60

Boil Gravity: 1.017

Efficiency: 100

Mash Thickness: 1.5

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: 7/22/2016 4:47 PM

Notes:

Author:

brasserie leyton

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 65

Mash Thickness: 2.8

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: 5/22/2016 6:19 PM

Notes:

Author:

SchuBrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 7.3

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/13/2018 7:39 PM

Notes: blend with grapefruit soda at kegging

Author:

isustar

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.02

Efficiency: 35

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: 7/18/2018 8:07 PM

Notes:

Author:

cloudx30

Boil Size: 3 Gallons

Boil Time: 45

Boil Gravity: 1.07

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: 3/9/2015 1:33 AM

Notes: