Homebrew Beer Recipes | Page 174 | Browse 320,000+ at Brewer's Friend

Author:

La Mal Famée

Boil Size: 25.8 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 77

Mash Thickness: 2.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: DME

Priming Amount: 176.8

Creation Date: 2/21/2014 10:05 AM

Notes: 100 grammes de roasted barley au rinçage
DME dissout dans 500 ml d'eau pour 18.5 litres de brassin à 16°

Author:

Homebrewski

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 1/18/2012 9:48 PM

Notes:

Author:

jeremydgreat

Boil Size: 7.2 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: N/A

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: 5/2/2013 11:39 PM

Notes: ====General notes====
Infuse at 150 for taste on the dry side. If you go lower to 148 or so, no biggy.
====Batch#1. 3/5/2013====
- Efficiency was 86%(!) so I had to cut out the .75 lb of sugar I was going to add.
- Added .2oz Magnum for bittering to make up for oddly low Chinook AA%.
- Mashing ended up at 152. I had something to do, so left it for 2 hours and it got down to 147. That may explain the very high efficiency.
- Got close to 8 gallons in the kettle, so I boiled for about 30min down to 7.2gallons then added my 60min hops & started timer.
- OG was 1.068 for exactly 5 gallons (inc starter)
Thoughts after watching ferment: Maybe this will be too thick & dark. Could cut crystal out altogether, raise sugar to 1.b, & drop the 2 row to 6lbs for 1.014 FG. Would make it a lot dryer and lighter.
- FG after 12days = 1.009. Wow! So dry. That means 7.74% ABV. Glad I didn't add that sugar.
- Dry hopped after 14 days.
====Batch#2. 4/1/2013====
- Lowering the 2row to 8lbs. Removing 1lb Munich. C20 to C10.
- OG = 1.057 :-)
- FG = 1.006 (BRIX 5) // ABV 6.84%
- Tasting: Bittering IBU's need to come down a bit for this dry a beer. Next time aim for 60.
- After 2 weeks, the beer somehow tasted rounded and less hop-forward. Thinking the Simcoe was old and the Nelson was too soft. I would say, drop the initial Chinook way down
>> CLOSING THIS RECIPE OFF FOR NOW. TRY AGAIN WITH DIFFERENT HOPS <<

Author:

Storeyv34

Boil Size: 40 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/5/2017 11:04 PM

Notes: Scaled up https://www.brewersfriend.com/homebrew/recipe/view/343648/pirate-life-throwback

BU/GU ratio ? 0.84

Single full volume infusion
3 Grm Calcium CL
6 Grm Gypsum
.5ml 96% Phosphoric acid

Author:

Hellsteam Brewing

Boil Size: 56.5 Litres

Boil Time: 90

Boil Gravity: 13.7

Efficiency: 72

Mash Thickness: 2.6

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: Force Carb

Priming Amount: N/A

Creation Date: 6/24/2016 8:49 AM

Notes: Substituted wyeast 1272 w wlp90;
Reduce sparge water temp to extract less tannins and astringency

Author:

Brew Camp

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.084

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: 8/4/2017 11:13 PM

Notes: 1. In your kettle, heat 3 gallons of water
2. When warm, carefully add your Dry Malt Extract (DME), stirring to avoid clumps
3. Bring your wort (malt liquid) to a boil
4. When the wort is at full boil, start a 60 minute timer and add 1.5oz Perle hops to the boil
5After 45 minutes, with 15 minutes remaining, add 1 oz Hersbrucker and 1 tsp Irish Moss
6. After 15 more minutes, with 0 remaining on your timer, add 1 oz Hersbrucker and turn off heat and cool (in sink or otherwise)
7. Rack wort into your fermentation vessel, top up to 5 gallons with cold water and cool until about 70 F
8. Use your hydrometer to find your original gravity and record
9. Pitch your yeast and place airlock (and lid) on your fermentation vessel.
10. When signs of fermentation cease, after at least 14 days, rack your beer into your bottling bucket.
11. Add 5 oz priming sugar (or use priming sugar calculator) to 1 cup water and bring to a simmer. Allow to cool some, then add to bottling bucket. Stir gently with sanitized bottling wand.
12. Fill bottles and cap.
13. Store bottles at room temperature for 14 days.
14. Refrigerate overnight
15. Enjoy!!!

Author:

braunbp

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

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: 6/4/2016 8:53 PM

Notes: Two Weeks Primary
Two weeks Secondary
Two weeks Keg

Added ! Oz of orange spice in secondary with first dry hop

Author:

AppalachianSkyeBrewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 83

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/22/2018 6:52 PM

Notes:

Author:

Steeler2258

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 60

Mash Thickness: 1

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: 5/18/2016 1:26 AM

Notes: In a separate pot, mix the adjunct with about 30% of its weight in pale malt. Add 4.87 qts 173 ° water until the temperature stabilizes at 155 °F . Hold this temperature for 15 or 20 minutes. After the 20-minute rest, begin slowly raising the temperature to a boil and boil it for 40 minutes.
While the cereal mash is at 155 °F mash in the remainder of the malt in a separate kettle and stabilize it at 122 °F for a protein rest.
When the cereal mash finishes boiling, stir it into the malt mash raising the temperature to 153 °F and let rest.

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.022

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/28/2017 10:24 PM

Notes:

Author:

Custom Brewery

Boil Size: 48 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 13 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/27/2015 11:36 PM

Notes:

Author:

pagmusic

Boil Size: 7.75 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 78

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/21/2018 8:49 PM

Notes: Overshot gravity to 1.066 so added half a gallon of boiled/chilled water to reach 1.058

Author:

Mikeystew

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: corn sugar

Priming Amount: N/A

Creation Date: 11/21/2014 4:50 PM

Notes: Amazing winter beer.

Author:

Flashcdog

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 77

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/26/2015 10:48 PM

Notes: Add 2 packets of yeast.

Author:

peterj

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Corn Sugar

Priming Amount: 3 oz

Creation Date: 5/19/2012 10:39 PM

Notes: http://www.byo.com/stories/issue/article/issues/258-januaryfebruary-2009/1911-founders-brewings-breakfast-stout-clone

Minimash with just 2-row and oatmeal,
rest at 104F-113F (strike temp 114F) for at least 20 minutes then raise to 158F.

Carb to 2.0 volumes CO2

Primary ~4 weeks
Racked onto 2oz coarse ground Kona coffee soaked overnight in vodka (added coffee and vodka)
Secondary 1 week
Bottle condition at least 2 months

Ridiculously good. Very close clone of Founders Breakfast Stout.

Author:

JonyMac

Boil Size: 14 Gallons

Boil Time: 75

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/8/2015 3:15 AM

Notes:

Author:

Josh (Brewer's Friend)

Boil Size: 6 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: 1/30/2012 10:46 PM

Notes: mash with .5 tsp Calcium Chloride, .5 tsp Epsom Salt, 1 tsp Baking Soda

based loosely on Boulevard Irish Ale

Author:

maugs

Boil Size: 9 Gallons

Boil Time: 90

Boil Gravity: 1.069

Efficiency: 75

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: 9/14/2012 7:11 PM

Notes: WLP 565 or Wyeast 3711

Author:

THE ONE CERVEJARIA

Boil Size: 50 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 5.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/19/2015 12:13 PM

Notes: OG 1055 - FG 1024 - 5.99 ABV

Author:

victor schwoebel

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: 0.5

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/4/2016 11:42 PM

Notes: House yeast overnight starter...BRETT equipment!
Goji berryies yn.wf at 10 mins