Homebrew Beer Recipes | Page 1679 | Browse 320,000+ at Brewer's Friend

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:

Dustydust

Boil Size: 14 Gallons

Boil Time: 90

Boil Gravity: 1.115

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: 2/10/2019 6:14 AM

Notes: This recipe is based on Avery's, discontinued, Mephistopheles. However, Mephistopheles lies in wait, within his soulstone. For this beer contains the soul of Mephistopheles. Black as the soul of the demon lord. While this soulstone exists, Mephistopheles cannot be destroyed.

https://blog.averybrewing.com/mephistopheles-homebrew-38068c7e53c0

Recipe modified for my system and my process.

Add extract and simple sugar at 60 min mark on the boil.

Note: need to look up yeast nutrient additions for big beers. I have fermaid o in stock at home. May need to copy other big beer oxygenation schedules to get the yeast to eat enough sugar.

Aerate with pure O2 for 120 seconds at 1 L/min to target roughly 14 ppm dissolved O2.

Aerate again at 12 hours for 70 seconds at 1 L/min to target an additional 9 ppm. (recommended in Yeast book, page 84)

Target 40M cells per mL per yeast book's instructions on pitching high gravity beers. A 7 liter starter (constant stir) at 1.036 gravity with 100 B cells will result in approx 1107 B cells.

Start fermentation at 66°F ramp to 77°F @ 1.074 specific gravity. According to the Avery blog, it usually takes about 48 hours to reach 1.074

Age on bourbon soaked oak cubes until desired oakiness is reached. Drain bourbon before adding cubes to beer. It's extremely easy to overdo the bourbon flavor. You can always dose bourbon at the end if you want more bourbon flavor.

Consider adding vanilla, coffee, cocoa, coconut, or other great stout additions. I don't think peppers would work with the belgian yeast flavors.

If you aren’t able to get that much sugar out of the mash you may boil for longer and/or add a 50/50 mix of DME and Dextrose Corn Sugar to the boil to hit your OG target.

Original recipe uses wyeast 3787

Author:

BEERngineer

Boil Size: 50 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/4/2016 11:12 AM

Notes: All of Kate is lightly oaked. We make our own Portwood simply by infusing oak spirals ( The Barrel Mill, Avon, MN- 800.201.7125) with local Port. Of course if I told you the amounts and proportions I have to kill you!! Actually, we take 6 spirals and break them up, place them into a 10 gal. corny keg and pour 3 bottles of Tawney Port over the spirals. We add about 10 PSI to the keg and let the concoction sit for 18-25 days. Then we fill the remainder of the 10 gal. keg with Kate. Let it sit at ambient temp for 45-60 days then inject the 10 gals back into the 440 gals of KtG. Once the keg is empty we then back fill the 10 gals and let the Kate sit on the oak for another 6 months. This become the double oaked Kate. Very rare, only about 56 bottles produced. Hope this helps. Kate can age for 6 years once in bottles, if truth be known!! Cheers! Tod Mott

Author:

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.082

Efficiency: 70

Mash Thickness: 1.5

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: 7/31/2016 8:33 PM

Notes:

Author:

Miha Voncina

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/16/2016 6:35 PM

Notes:

Author:

Megary

Boil Size: 4.05 Gallons

Boil Time: 30

Boil Gravity: 1.03

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 12.79 psi

Creation Date: 2/9/2023 4:51 PM

Notes: Pull ≈ 48oz of mash and reduce by boil to ≈ 12oz. Add this syrup back to the main boil.

Author:

itsTimBro

Boil Size: 4.1 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 79

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: dextrose

Priming Amount: 2.4 oz

Creation Date: 12/12/2019 4:11 PM

Notes: Inspired by the lager fermentation temperature experiments done by Brulosophy I decided to put this recipe together as an attempt to brew something along the lines of a Bohemian Pilsner at ale temperatures. I am brewing this batch today (12-28-19), I'll report back on the results.

Author:

norriseio

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 60

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: 4/26/2019 3:52 AM

Notes:

Author:

GFHomebrew

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 83

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: Force carbonation

Priming Amount: N/A

Creation Date: 11/9/2018 10:13 PM

Notes: Yeast is Leeuwenhoek WLP564 Saison blend yeast.

Used Weyermann Special W instead of Dingermans SPECIAL B.

Added 3 mangoes puréed in thermo temp70c half hour.

Starting yeast @ 21c for 24 hrs then letting free rise to 26 from there.

OmIT the above recipe is as stated above transfer med from previous Mango-lasi Raison.

Author:

dvsbrewbeard

Boil Size: 13.09 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/4/2017 9:43 PM

Notes:

Author:

social_misfit

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: 1.33

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: 9/12/2014 1:13 AM

Notes:

Author:

Tinindeza

Boil Size: 115 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 4.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/11/2016 5:00 PM

Notes:

Author:

Pomalo

Boil Size: 45 Litres

Boil Time: 90

Boil Gravity: 10.9

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/22/2016 6:59 PM

Notes:

Author:

dr511

Boil Size: 60 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 9 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/18/2015 12:39 AM

Notes:

Author:

Marc ook

Boil Size: 18.5 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 80

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: 10/10/2015 7:22 PM

Notes: Colour is darker than appears from recipe - two step decoction

Author:

Closet Brood

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/25/2015 9:41 PM

Notes: $19

Author:

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.074

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: 5/19/2015 6:01 PM

Notes:

Author:

Brewing Bard

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 65

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: 10/30/2011 1:17 PM

Notes:

Author:

Adam Smale

Boil Size: 2.5 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: 11/13/2011 7:39 PM

Notes:

Author:

Greg Akins

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 82

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: 1/3/2012 7:34 PM

Notes: