Homebrew Beer Recipes | Page 1748 | Browse 320,000+ at Brewer's Friend

Author:

Haggy

Boil Size: 26.9 Litres

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 87

Mash Thickness: 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: 6/8/2017 1:16 PM

Notes:

Author:

luv2brew

Boil Size: 7.33 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 76.4

Mash Thickness: 1.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 12.27 psi

Creation Date: 10/9/2022 4:54 PM

Notes: Sanitize oak cubes in near boiling water for 15 mins, then add to fermenter

Author:

Benobrew61

Boil Size: 26.12 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 4

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: 6/25/2022 3:34 AM

Notes: Yeast
------------------------------------------
1. sediment from 2 longnecks, add together + 2inches of wort to bottle
24hrs @ 25c to reactivate yeast.
2. use to make 1L starter
24-36hrs @ 25c

Ferment
------------------------------------------
20c 3 days
23c 1 day (ensure full attenuation)
+2 days for acetaldehyde reabsorption
Never rack into secondary
bottle/keg after 6 days max in primary, or yeast count may drop below ideal for bottle/keg conditioning.

Priming sugar (+0.5% abv)
--------------------------
8g/bottle
10.5g/L
200g/19L keg
Coopers primes kegs with sugar.
Condition bottles or kegs at 20 °C
should be well carbonated within a week.
due to the absence of late hopping, it doesn't need time to mellow out like the hoppy pale ales often do.
However the beer will benefit from a few weeks maturation.

Alternative Mash
---------------------------
1.single infusion mash at 64–66c
2.step mash with a rest in the 60–63 °C range

Author:

Mannyv

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 86

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: 12/17/2021 5:39 PM

Notes:

Author:

Pogue mahone

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 51

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dme

Priming Amount: 4.1 oz

Creation Date: 9/29/2021 4:30 PM

Notes:

Author:

KcLob

Boil Size: 7.48 Gallons

Boil Time: 45

Boil Gravity: 1.045

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 7/19/2021 2:04 PM

Notes:

Author:

Herr Braumeister

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.08

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: 5/30/2021 11:11 PM

Notes: Mash grains at 156° F (69° C) for 60 minutes. The high mash temperature, caramel malt sweetness, and heft will help balance the beer when you dry it out with the bourbon/oak addition later on. Sparge at 168° F (76° C). Chill wort to 65° F (18° C), ferment for 7 days, and then allow temperature to rise to 68° F (20° C) and ferment to completion. This typically takes 10–14 days.

While you are waiting, boil 0.5 oz. (14 g) of white, untoasted French oak chips, 0.5 oz. (14 g) medium toast chips, and 0.5 oz. (14 g) heavy char chips in 8 oz. (240 mL) of water for about 5 minutes. Drain off the water, and soak the wet chips in 8 oz. (240 mL) of cheap, rotgut plastic bottle whiskey or bourbon for 1 week. Drain, donate the booze to your nearest sink (or even better, use it in a pork shoulder marinade prior to smoking) and this time soak the chips in 750 mL good-quality bourbon (cask strength is better if you are willing to make the sacrifice) for 4 to 7 days. You should get vanilla from the white chips, coconut from the medium chips, and dark chocolate notes from the heavy char. Begin tasting the bourbon after 3 days. After the boil in water and pre-soak in cheap booze to extract harshness, you should now get subtle, harmonious flavors and aromas from the chips.

You are looking for a good, sweet, vanilla, coconut, and chocolate character that complements both bourbon and stout. When these flavors are detectable, and work well with the bourbon, it’s time to blend the soaking liquid into your finished or nearly finished stout. Add to taste—you don’t have to use all the bourbon, and you don’t have to add the soaked chips either, unless you feel the beer needs more oak character. Less is definitely more here—it seems like a whole lot of booze and a pitiful amount of wood, but this ratio will allow you to pull subtle, sweet barrel nuances from the chips, rather than harsh, dry tannins, charred wood flavors and bitterness. The bourbon itself will provide much of the flavor, and will bump up the alcohol on your stout a bit too, leaving you with closer to 10–11% ABV, which is right in line with Dragon’s Milk. It will also dry out your beer appreciably, which is a good thing, because we’ve intentionally made the beer thick and sweet by mashing high.

Author:

rodfon

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 80

Mash Thickness: 2.5

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: 9/28/2019 10:00 PM

Notes:

Author:

stickybrad@gmail.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/7/2017 8:00 PM

Notes:

Author:

Genus Brewing

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 150 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/10/2017 5:18 PM

Notes:

Author:

Dmac57

Boil Size: 6.65 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: corn sugar

Priming Amount: 3.6 oz.

Creation Date: 12/11/2015 7:15 PM

Notes: Mash at 168.4 (preheat mash tun)

Sparge-use recirculate 2 minutes each 5 minutes for the first 15 minutes then fly sparge for 30. Fly sparge should acheive 166-168 degrees

3.6 oz priming sugar for full 5 gallons for a 2.1% CO2 (high end of British Ales, Low end of US Ales)

Author:

twistygizzard

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 68

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/5/2017 2:35 AM

Notes: CHAOS club - intended for barrel aging project.

Author:

I_playdrums

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 71

Mash Thickness: 1.8

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: 4/1/2017 10:32 AM

Notes:

Author:

Matt Watson

Boil Size: 29.5 Litres

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/19/2017 12:30 AM

Notes: GF Mash 16.86, Sparge 16.16 if all crystal is added at vorlauf

Author:

Gary F

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 66

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/29/2017 3:07 PM

Notes: 8.97 Gallons needed
4.11 Mash @ 162.03 Strike temp
4.86 gallons sparge
6.37 gallons pre-boil wort

Based on the beer found here:

http://brulosophy.com/2016/11/21/the-impact-of-flaked-oats-on-new-england-ipa-exbeeriment-results/

Author:

Steeler2258

Boil Size: 6.8 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 70

Mash Thickness: 1.5

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: 9/27/2016 1:16 PM

Notes: Total mash water needed 9.05 36.2
Strike water volume at mash thickness of 1.5 qt/lb 6.38 25.5
Remaining sparge water volume 2.67 10.7
Amount going into kettle 6.67 26.7
Adjusted starting boil size 6.83 27.3
Amount going into fermentor 5.2 20.8

Author:

Boil Size: 15 Litres

Boil Time: 90

Boil Gravity: 1.101

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/6/2016 7:13 AM

Notes:

Author:

jose1479

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 62

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: 6/30/2016 3:50 PM

Notes: Mash:
- A los 30' del empezado el mash, se extraerá 3 Lts de mosto, al cual se le agregará el azúcar negro y se llevará a hervor a fuego fuerte para lograr un caramelizado del mismo. Aprovechamos este momento para reponer los 3 lts extraídos con agua a 100°C, para producir el escalón de temperatura en el macerador, debiendo quedar en unos 69°C.

Hervido:
- Se hierve durante 90', pero los lúpulos se comienzan a agregar cuando falten 60' y a los 30'.

Nota Personal: Se Modificó la receta para conseguir entre 18 y 19 Lts en fermentador con una densidad 1050.