Homebrew Beer Recipes | Page 1682 | Browse 315,000+ at Brewer's Friend

Author:

Difficult Run Brewing Co.

Boil Size: 15 Litres

Boil Time: 30

Boil Gravity: 1.071

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/22/2017 10:48 AM

Notes: Toast oats 2-3 days before brewing. Leave in paper bag at room temperature to allow bitter compounds to dissipate.

Add lactose with 10 minutes left in boil. Puree golden raisins with two cups of wort in a food processor and add with 10 minutes left in boil.

Split vanilla beans with a knife and scrape out the pods. Soak the beans, pods, and cinnamon sticks in ~30ml of Maker's Mark (or similar bourbon) for one week. Add to secondary and rack beer on top.

Author:

The Doc

Boil Size: 56.53 Litres

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 0.6 bar

Creation Date: 12/26/2021 12:31 AM

Notes: We brew this as 100 litres but only have capacity to boil 50lts at a time hence some of the odd numbers.

The dry hops are done in two 7day additions.

For the full 100lts: First addition is motueka (130g) and citra (70g). This is after full fermentation (approx 7days after pitching). Dry hop for 7 days then stir things up with C02 and add second dry hop addition for a further 7days. Second addition is: El Dorado (115g) and citra (70g).

This brew was built around our leftovers. We simply chucked as much of everything in we could to make room for fresh ingredients.

Author:

sinaguacustom@gmail.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 12/8/2021 12:18 AM

Notes:

Author:

RoadRoach

Boil Size: 4.2 Gallons

Boil Time: 60

Boil Gravity: 1.093

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: dextrose

Priming Amount: 3.9 oz

Creation Date: 5/13/2021 5:38 AM

Notes:

Author:

Jeff Summerlin

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 75

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: 2/23/2021 1:19 AM

Notes: Found a recipe for this online but for 11 gallons. I re-entered it and scaled it, plus modified it for the Cascade I have. I would really like to brew this one up. Also, I tried swapping Special B for the Munich 10L...that gets me really in the Amber Ale color suite.

Note - DAMN THIS IS GOOD BEER!

I recall that I had volume issues...e.g. I made like 4.5 gallons instead of 5.5 gallons. Trust me, you'll be wanting that last gallon. Even with elderly cascade hops and all that - t'was very nice. I wonder if the grain adsorption is higher for Golden Promise and Rye? I raised the water requirements to compensate.

-- REVIEW for the REAL THING --

Faint thick sweet aroma. Immediate nice good malt flavor with minor hints of hops. Finishes very cleanly with a bit of lingering maltiness, but overall very refreshing. Leaves your mouth watering immediately wanting more.

Man, seriously, I’ve never had crack before but this has to be the sensation. I really just want to gulp this down until it’s all gone.

Author:

Final Boss

Boil Size: 6.67 Gallons

Boil Time: 60

Boil Gravity: 1.055

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: 1/30/2021 10:00 PM

Notes: 1.25lb Lactose and 4oz Maltodextrin at Flameout

3 cut and scraped Vanilla Beans soaked in 4oz of Bourbon added at Kegging

Froze 6lbs of Mangos, brought to room temp and pureed then added to fermenter in strainer bag for 7 days after completion of fermentation

4 oz of Peach Extract added at Kegging

Small Dram (5 to 15ml) of Marshmallow Extract at Kegging

Dry hopped after completion of fermentation for 4 days

0.5oz of Amarillo will be Keg Hopped

Author:

TrotterBrewWorks

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.75

Primary Temp: 49 ° F

Priming Method: dextrose

Priming Amount: 6.5 oz

Creation Date: 2/16/2020 3:27 PM

Notes:

Author:

MikeJSmith

Boil Size: 2 Gallons

Boil Time: N/A

Boil Gravity: 1.081

Efficiency: N/A

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: 8/8/2018 9:09 PM

Notes: Combine cider and yeast, aerate, ferment at 65° F to 70° F (18-21° C) for 7-10 days, rack to secondary fermenter, and add pectic enzyme. Condition/clear in secondary fermenter for 4-6 weeks. Bottle condition with 6.25 ounces (175 g) corn sugar or force carbonate to 3.0-3.5 volumes CO2. Cellar for at least six months before serving.

Note: The final alcohol by volume (ABV) will vary depending on the original gravity of the yeast.

Specialty option (8-10% abv):
Add 1 lb (454 g) adjunct(s) (brown sugar, molasses, honey, dark corn syrup or sorghum) during fermentation. Add any desired spices in teaspoon increments while in secondary fermenter. Rack to tertiary fermenter for conditioning/clearing and bottle.

Karol's Krapple option:
Add 2 lbs (907 g) cranberries for a two-week secondary fermentation. Rack to tertiary fermenter for conditioning/clearing and bottle.

New England Style option (11% abv):
Add 2.5 lb (1.13 kg) brown sugar and 1 lb (454 g) molasses during fermentation. Add 1.6 lb (680 g) raisins, 2 tsp Saigon cinnamon, 1 tsp fresh ground nutmeg and agefor two weeks. Rack to tertiary fermenter for conditioning/clearing. Bottle condition with 3.5 oz (100 g) corn sugar (with half-pack Safale US-05 yeast) or force carbonate to 2.0-2.5 volumes CO2. Cellar for at least one year before serving.

Author:

KevBeer

Boil Size: 48 Litres

Boil Time: 45

Boil Gravity: 1.063

Efficiency: 76

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/19/2018 7:28 PM

Notes: All grain method for Braumeister 20l, efficiency 73/75 %
Total Water: 38l

Ontario Peaches, well mashed (liquide) added after boilling st 80c.

Aerate the wort with pure oxygen 90 sec.

Résultats:
Smal problème with hops dust Still un the botom if the keg... Will try to let hops inflate in a bit of cold boiled water before dry hops...

Author:

Myndflyte

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/8/2017 3:25 AM

Notes: https://www.homebrewtalk.com/forum/threads/left-hand-milk-stout-clone.139820/

Add lactose with 10 min left in the boil.

I crushed the nibs a little with a cooking mallet in a plastic baggie (you could use a rolling pin), and then I put them in a pot. I just used enough water to cover the nibs. I boiled the nibs in the water for about a minute and a half. I then poured the nibs and entire contents into the fermenter (there is a good soupy extract that's made when boiled and you want to use that also) and I let it sit in the fermenter for two weeks.

Priceless BIAB: 5,11.38,1.35,0,60,153,70,168,0.00,0.07,0.04,1.1,9,13.75,0,0.5,0,95,imperial,2.43,Left Hand Stout Clone,Stout,1.072,3-13,36,100,0.00,1.000,1.000

Author:

KyleChepla

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

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: 12/6/2013 11:38 PM

Notes: Added Hershey's 2 oz Cocoa Powder - 1.5 oz at 60 and 0.5 oz at 15 min.

Mashed on the lower side - 143-145 deg

1 gm gypsum added to mash

Author:

Craigers5179

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.081

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/1/2017 10:03 AM

Notes: METHOD:

1. Steep grains at 65-70 c for 30 mins in full boil volume (8 Ltrs bottled water)

2. First wort hops: remove grains and add hops, add 1.5kg of malt extract, mix well and bring to boil. Follow hop schedule as normal with these hops left in.

3. Add remaining 1.5 kg malt after flameout when wort has dropped to 80c.

4. Top up fermenter to 20L with bottled water.

5. Pitch Yeast at 20c.

Control fermentation temp with water bath / inkbird at 19c.

Author:

Brett74

Boil Size: 37 Litres

Boil Time: 75

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: 3.4

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: 12/26/2016 9:04 AM

Notes:

Author:

InspirationBeer

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 90 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/19/2016 11:39 AM

Notes:

Author:

Papini

Boil Size: 30 Litres

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: 18 ° C

Priming Method: co2

Priming Amount: 1.08 bar

Creation Date: 5/17/2016 11:06 PM

Notes: Primary Fermentation for 7 days at 18 ° C.

Keep the secondary fermentation for 2 weeks at 8°C and 2 days at 1ºC.

Author:

schiswell

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/22/2016 6:27 AM

Notes:

Author:

Boil Size: 16 Gallons

Boil Time: 90

Boil Gravity: 1.073

Efficiency: 70

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/3/2015 6:32 PM

Notes: Maple Syrup extract (2-3oz) per 5 gallon Bucket – Added in end of Secondary/ready to bottle.

2 Cups cold steeped coffee per 5 gallon bucket – 1 Cup added in beginning of Secondary, 1 Cup added at Keg/Bottle

1lb Bacon per 5 gallon bucket?

1 5 gallon bucket aged in bourbon barrel for 2 months.

1 5 gallon bucket to contain 2oz of Bourbon soaked oak cubes + bourbon. Add oak cubes and bourbon at beginning of secondary. Removed oak cubes after 7 days. Add heat (spicy pepper) at end of secondary?

Primary – age 10 days
Secondary – age 60 days
Target temp of 65-68 for primary and secondary

Author:

stapleszoo

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 55

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 74 ° F

Priming Method: CO2

Priming Amount: N/A

Creation Date: 11/2/2015 12:16 PM

Notes:

Author:

Ibasterd

Boil Size: 3.8 Gallons

Boil Time: 90

Boil Gravity: 1.036

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: 6/17/2015 4:19 PM

Notes: Brewed 6-21-15
O.G. - 1.060
Bottled 7-19-15

Author:

Serge Marx

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/8/2015 12:05 AM

Notes: Lost some efficiency, but the good old 1056 chomped it down to 1.009 , so swings and roundabouts. Nice finish, decent hop character, but could use some more on aroma addition, or dry hopping.

Note on yeast: pitched about 150ml of yeast cake slurry from previous batch. Fermented out in four days. 6 more days at 18C, then cold crashed for 5 days at 2C