Homebrew Beer Recipes | Page 1672 | Browse 320,000+ at Brewer's Friend

Author:

Rick D

Boil Size: 6.75 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 63

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 69 ° F

Priming Method: Corn Sugar

Priming Amount: 1oz

Creation Date: 9/5/2016 4:07 AM

Notes:

Author:

Boil Size: 9.1 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 85

Mash Thickness: N/A

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: 10/23/2021 5:40 PM

Notes:

Author:

gary Hunt

Boil Size: 2.5 Gallons

Boil Time: 45

Boil Gravity: 1.103

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/17/2021 1:57 AM

Notes:

Author:

Maltose Falcons

Boil Size: 16.69 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: 1.5

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: 9/4/2021 6:35 PM

Notes: Special Instructions / Notes:
Pitched Wyeast 1318 London Ale III Slurry (5 G), and WLP025 Southwold (10 G)
Was done as a concentrated boil (13 Gallons) and diluted to strength.
Plan is currently that we will secondary the beers on top of oak for 3 weeks. The 1318 Batch by Rich will be racked onto French Oak Beans soaked in Scotch Ruby Port and Vodka. The WLP025 Batch by Drew will be racked onto Oregon Oak Beans soaked in Sherry and Vodka. The soaking process protects against infection and adds character to the beer.

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.111

Efficiency: 62

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: 12/23/2020 11:08 PM

Notes: 2nd place Spiced & Experimental Beers
https://competition.mvhbc.com/

1st place NERHBC Porter and Stout Category 2023
https://nerhbc.brewingcompetitions.com/

recipe: Snark Lord kit from Great Fermentations. This version is a modification of the GF kit based on my side by side comparison of 8 month keg aged GF kit and Dark Lord 2017
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Starter
WLP001 and WLP002: separate 1.5L starters 30 hrs before anticipated yeast pitch

Water chemistry / mash notes:
1/2 total minerals added to each strike. 2.5 mL LA into strike water mash #1 and ??2.0 mL??? LA for mash #2.
Acidify each 1.5 gal sparge with 0.1 mL lactic acid 88%.
Reiterated mash with split pale malts at 157F (pale, munich, flaked oats, flaked barley). Mash cap with 1/2 dark/roast malts after each mash.
Pale/flaked = 24.0 lbs
Roast/dark = 5.5 lbs
Sugars = 2.0 jaggery
Total = 31.5 lbs
Mash #1 = 2.5 mL of LA. 12.0 lbs pale/flaked into 5.9 gallons x 60-90 min. Mash cap with 2.5 lbs dark/roast malts x 20-30 min. After mash, sparge with ~1.5 gal to achieve a volume of 6.0 gal for 2nd mash.
Mash #2 = Measure pH! Adjust with LA or baking soda to pH of 5.4. 12.0 lbs pale/flaked into 6.0 gallons. Mash for 60-90 min or until SG stabilizes. Mash cap with remaining 3.0 lbs dark/roast/crystal malts for 20-30 min. Sparge with ~1.8 gal to hit 6.5 gal pre-boil volume

Boil notes:
Jaggery at 20 minutes left in boil
Add 1 oz coarsely ground coffee beans, cocao nibs, and 2 cut/scraped vanilla beans in bag at 5 min from end of boil, steep for 5 minutes after flame out, then remove.

Fermentation:
Make 1.5 L starters for each yeast 30 hrs in advance.
Brew day morning - chill in fridge, decant wort to 500 mL each
Chill to 65F, pitch yeast slurry x 2
Ferment at 66F x 7-10 days (favors WLP002) then raise to 70F over 3 days (favors WLP001), complete fermentation an additional 5-7 days at 70F (favors WLP001 for attenuation).

Once at FG, cold crash x 24 hours.

Dry beaning:
After fermentation complete and yeast crashed, add 2 oz Sumatra whole beans beans (in bag) to primary for 12-48 hours (taste every 12 hrs). Remove coffee and cold crash x 48 hrs.

Clarification:
After coffee removed from primary and cold crashed x 48 hours, add gelatin followed by additional 48 hrs chilling.

Packaging/clarification part 2:
Make tincture of 1 vanilla bean 5-7 days in advance
Once kegged, add 5 mL Biofine clear through gas port and vanilla bean tincture through lid opening. Quickly seal and CO2 purge headspace.
Seal and keg condition x 6 months before sampling

Author:

SchuBrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 11.6

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: 2/22/2019 9:19 PM

Notes:

Author:

Zigga

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/15/2017 4:42 PM

Notes: From Mikkeller's book. Replace Chocolate rye with CaraRye. Added the black malt for color.

Author:

Mossy

Boil Size: 7.5 Gallons

Boil Time: 45

Boil Gravity: 1.023

Efficiency: 65

Mash Thickness: 2

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: 2/25/2017 8:53 PM

Notes:

Author:

Stevobrews10000

Boil Size: 14 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 28 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/20/2016 10:05 PM

Notes: Added candied Orange peel and Cacao on 30-01-17

Author:

xalfons

Boil Size: 13 Litres

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/4/2016 7:53 PM

Notes:

Author:

a6asics

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.188

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: 11/18/2012 4:19 AM

Notes:

Author:

runeis@gmail.com

Boil Size: 45 Litres

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 16 ° C

Priming Method: Sukkerlake

Priming Amount: 6 g pr. liter

Creation Date: 7/28/2016 6:22 PM

Notes:

Author:

Boil Size: 55 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/26/2016 1:17 PM

Notes:

Author:

Delvan

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.104

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: 2/17/2016 10:31 PM

Notes: Walnuts combined with enough water to make 1 gallon total volume, then gently boiled for 38 minutes on the stove. Strained out the walnuts, dissolved honey, added 1 tsp DAP and 3/4 tsp Pectic Enzyme.

Pitched Cotes de Blanc red star yeast, but temperature was still a bit too high (100F) so may need to repitch tomorrow.

Author:

mzuern

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 25

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: 2/9/2016 7:42 PM

Notes:

Author:

GUY235

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 1 cup

Creation Date: 11/22/2015 3:16 PM

Notes:

Author:

alan_stanley@ntlworld.com

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.105

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: 4/5/2015 2:29 PM

Notes: Started with 20 pints and 1 kilo extract. Added final 2kg for final 15 mins of boil.

I'm drinking the finished brew after it has been legged for roughly a month. It's tasting good, nice clean dry taste and good balance but not quite the happiness I was after. Will up the quantity of dry hops next time.

Author:

Kortatu

Boil Size: 4 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/28/2015 8:22 PM

Notes:

Author:

sharkness

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 45

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: 1/17/2015 1:56 AM

Notes:

Author:

Vicarious Cynic

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

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: 5/20/2014 3:31 AM

Notes: