Homebrew Beer Recipes | Page 183 | Browse 320,000+ at Brewer's Friend

Author:

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 4/3/2015 2:09 PM

Notes:

Author:

The Brew Mentor

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 71

Mash Thickness: 1.25

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: 5/16/2014 11:29 AM

Notes:

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:

Brewcalyptus Ben

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 58 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/17/2013 7:06 PM

Notes:

Author:

West Jersey Brew Co

Boil Size: 7.15 Gallons

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 60

Mash Thickness: 1.25

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: 4/5/2018 9:35 PM

Notes: Based on: https://www.homebrewersassociation.org/homebrew-recipe/kentucky-breakfast-stout/

Notes:
Recipe was for 5g @ 70% efficiency for a much higher ABV. When scaled water for 5.5 @ Fermenter & 60% efficiency, hit the target (low 6%) ABV for base beer. However, the Donuts added quite a bit of Gravity.

Hops: Reduced hops by 20% to adjust for the affects of not aging.

Coffee: Changed the coffee addition to a secondary process of whole bean.

Donuts: Added Donuts to the recipe. Target 0.5# in Mash & 0.5# in Boil. Donuts will add more sugar and bump up ABV.

Vanilla: Added Vanilla to the recipe. On brew day, create Vanilla tincture (1 Vanilla Bean, cut & scrapped with husk cut up, in a jar with 2 tbsp of Vodka). Pour into secondary.

Ferment for 2 weeks.
2 days later, Cool to sub-40 (or as close as you can get). Pour in Vanilla tincture & add 5 oz of whole coffee beans (in a hop sack) to 5 gallons of beer for 1-3 days (to taste).

Author:

BrewDudes

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: Honey

Priming Amount: .5 cup

Creation Date: 2/1/2013 3:21 AM

Notes: Mash grains, boil with hops.
Chill wort. Add to fermentor with honey. Agitate well. Use yeast nutrients and energizer.

Ferment for 2 to 3 weeks. Rack to a secondary vessel and condition at basement temperatures for 3 months. Prime and bottle or keg and force carbonate before serving.

Author:

Bakke Brygg

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 74

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: Sukkerlake

Priming Amount: 6,5 g sukker/L

Creation Date: 3/18/2015 2:45 PM

Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 15,3 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

Mesking på 66 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 17 grader før pitching av gjær.

Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager). Tørrhumle etter 5 dager.

Gjæralternativer: WLP001, WLP007, WLP008, WLP041, WLP051, WLP090, Danstar Nottingham

Author:

Myers

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/18/2015 12:06 AM

Notes: If hibiscus flowers are fresh use 3 times as much as dried.

Author:

Redhead

Boil Size: 24 Litres

Boil Time: 75

Boil Gravity: 1.068

Efficiency: 67

Mash Thickness: 2.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/23/2017 5:47 PM

Notes: dark crystal is 240ebc

Author:

SirOutlaw

Boil Size: 13.65 Litres

Boil Time: 60

Boil Gravity: 1.11

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/21/2016 9:44 PM

Notes:

Author:

jpthier1020

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.069

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: 3/23/2014 8:46 PM

Notes: Steep chopped fruits in Vodka for >= 15 minutes. Strain and retain vodka.

Steep spices and orange peel in retained vodka for approx 10 minutes. Strain spices/peel and add to primary fermenter. Discard used/spent vodka, or use however you wish (no longer needed for this recipe).

Steep Oak Chips in Port Wine. Add only oak chips to Primary Fermenter. Discard spent wine and add 2 to 4 oz of fresh port wine to fermenter.

Wyeast American Ale Yeast can tolerate ABV up to 11%.
Will Consider lactic acid titration with 240 ml of fermented beer, then extrapolate to 5 gallons. Reason: Time--I don't have 6 or even 2 months to develop a sour with little residual sugars.

Primary Fermentation: 3-4 weeks.

Author:

Aley Ale

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: 1.25

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: 2/11/2016 3:26 PM

Notes: Initial mash water should be 165 to account for temperature losses and wind up at 150.

Author:

galapaegos

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

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: 1/24/2012 6:45 PM

Notes:

Author:

The Brew Mentor

Boil Size: 14 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 72

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: 7/8/2012 12:36 PM

Notes: Splitting batch and pitching 05 on 1 and Nottingham on the other. Both rehydrated.
Over shot my water on this batch so I ended up boiling for 2 hours.
City water with 2 tsp. Gypsum, .5 tsp Calc Cloride and .5 tsp. Epsom added to all water up front.
I'll update the attenuation when it finishes, but it should be high.
I'll also be dry hopping this, but want to see how much aroma I get with the last 2 aroma additions that were added when the wort was chilled to 150° and then whirlpooled for 30 min.

Author:

John Forgus

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.136

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.25

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/7/2013 8:14 PM

Notes: Notes I saw posted from Ian the Brewmaster at Lone Rider:

"Well, from brewer to brewer and because you asked nicely, I'll at least help you in the right direction. Mostly Maris otter with a touch of a much richer malt for complexity, a couple different crystal malts, chocolate malt, a dash of EKG near the end of the boil, and British yeast. About 35 IBU, SRM in the low 20s, 1.060 OG. Hint: at least 2 malts are from Belgium"

Had a few grains left from previous batches, so above is what I had available without having to go out and purchase.

Brewed on 9/8/2013. Pitched with London Ale III Wyeast yeast that I created a starter from the day before, fermentation had just subsided when pitched. Brewed 5 gal, will brew another 5 gal next weekend.

Author:

Black Hops

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 14.6

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/10/2020 11:52 AM

Notes: MASH PH 5.2-5.4
WORT PH 5.1-5.3

Author:

Zerosopp

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1.023

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/3/2018 10:43 AM

Notes:

Author:

Jeffbeer1

Boil Size: 6.5 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: 6/19/2012 6:48 PM

Notes:

Author:

donop12

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.096

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/17/2017 12:14 AM

Notes:

Author:

guilleweb

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 85

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 26 ° C

Priming Method: co2

Priming Amount: 2.95 bar

Creation Date: 3/30/2020 1:40 PM

Notes: