Homebrew Beer Recipes | Page 1918 | Browse 310,000+ at Brewer's Friend

Author:

Justin Sieglaff

Boil Size: 6.7 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 70

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: 10/21/2016 2:53 PM

Notes:

Author:

Brewer Dennis

Boil Size: 6.6 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 65

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: dextrose

Priming Amount: 5.4 oz

Creation Date: 3/9/2023 7:21 PM

Notes: Hey, all!

Here is my Brettanomyces tropical stout recipe. I originally brewed this a couple years ago at KVCC's sustainable brewing program, where it won a gold medal in the Brett beer category of the US College Open Beer Competition. I liked it at the time but now that I have more experience, I want to brew it again. The original recipe has way too much roasted and highly kilned malts; Brettanomyces can be easily over-shadowed by an intense roast characteristic. I'll be sticking with a little bit of roasted malt and Carafa special II to get the near black color. Carafa special II is great in this recipe because it is "dehusked" which means it won't have as much of that roasted bitterness that is prevalent in roasted malt.
When mashing, opt for a higher temperature (70 C) rather than lower (66 C). A higher mash temperature will result in a more dextrin-focused mash; more dextrin means more food for Brett.
The boil is pretty self-explanatory, just follow the hop/adjunct addition schedule.
Whirlpool and add Saaz hops. Let whirlpool rest for 20 minutes before adding the wort chiller.
Aerate after wort has been chilled to fermentation temperature. Do this whichever way works best for you.
Pitch yeast, place airlock on top of fermenter, and place in a dark room. Once airlock activity has slowed immensely or stopped completely, it is ready for secondary fermentation.
In a sanitized bucket add oak cubes, Brettanomyces, and plum puree. You do not need to purge the bucket with carbon dioxide because the Brettanomyces needs some oxygen in order to remain healthy.
Add an airlock and lid to the bucket and place in a dark room. Secondary fermentation is finished when: the airlock is no longer active AND the desired Brettanomyces character is achieved, this can take anywhere from 5 to 10 weeks.

I plan on brewing this in about a month or so. I need to procure the rest of the equipment needed for my 5-gallon homebrew setup.

Author:

Kjeller 5

Boil Size: 55 Litres

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/26/2017 11:34 AM

Notes: Bruk Defoamer.
Legg 250 g kakaonibs og 2 hele vaniljestenger i alkohol (vodka eller rom) to uker før flasking, gjerne på bryggedagen. På flaskedag smaker man til øla med alkohollaken til ønsket smak er oppnådd.

Author:

andete

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/5/2017 5:14 AM

Notes:

Author:

mblairbeer

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.105

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: Priming sugar

Priming Amount: 4 oz

Creation Date: 2/19/2017 4:03 AM

Notes: Brewed on 10/11/14
Mash grains at 160 F for 60 minutes. Add LME, DME, and candy sugar to boiling water. Return to boil and add 1 oz Nugget hops. Boil for 30 minutes; add wort from grains. Return to boil and add .5 oz Willamette hops. Boil 15 minutes and add homegrown hops and Irish Moss. Boil 15 minutes; remove from heat and cool in ice water bath.

Sg = 1073 on 10/11/14
Rg = 1016 on 10/25/16
Bg = 1016 on 11/8/16
Bottled with 4 oz priming sugar

Author:

emsroth

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.063

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/31/2016 1:01 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/9/2016 1:00 AM

Notes:

Author:

Tar and Feather'em

Boil Size: 56 Gallons

Boil Time: 60

Boil Gravity: 1.007

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/9/2016 3:53 PM

Notes: 7/9/16 - Mashed for 90mins around 155, rinsed grains with 2 L at 170.
OG .082, aerated for over 20 and double pitched 5gals no added water

7/21 - FG a disappointing .024 for 7.61% into secondary for 10 days at least maybe it will pop up some more. Added 16 oz of strong coffee to it.

Author:

Uglebrygg

Boil Size: 16.5 Litres

Boil Time: 60

Boil Gravity: 1.081

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/2/2016 4:07 PM

Notes: Oppskriften er løselig basert på "The Czar's revenge" fra boka "Brewing classic styles", oppskalert fra forrige gang (RIS) men brukt mengder og ikke prosenter, siden det blir annerledes med DME.

Siste gang jeg smakte på den forrige synes jeg den hadde litt mye røstet preg, så har erstattet noe av roasted barley med Carafa Special III. Har også fjernet sukkeret.

Prøver også å øke CaraMunich fra 190 g (2,4%) til 250 g (3,1%).

Author:

Boil Size: 15 Gallons

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 72

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: 1/30/2016 4:12 AM

Notes:

Author:

richard_mcateer

Boil Size: 25.5 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/18/2015 9:20 PM

Notes:

Author:

AshStomper

Boil Size: 13 Gallons

Boil Time: 90

Boil Gravity: 1.078

Efficiency: 75

Mash Thickness: 1.3

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: 11/18/2015 11:52 PM

Notes: Add Honey and Table sugar at 10 min...

Author:

themisfitking

Boil Size: 14 Gallons

Boil Time: 90

Boil Gravity: 1.114

Efficiency: 88

Mash Thickness: 1

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: 4/14/2015 5:59 PM

Notes: Brown Sugar is late addition to boil.
Yeast pitch needs to be 3000 ml starter as a minimum.

Author:

kraimecj

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/21/2016 1:26 PM

Notes:

Author:

MSK Chess

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/7/2015 3:30 PM

Notes:

Author:

Wrightdrew80

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

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: 23.72 psi

Creation Date: 12/9/2019 6:56 PM

Notes:

Author:

kiki2323

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 1.01 bar

Creation Date: 12/28/2021 10:14 AM

Notes:

Author:

EREN LAN

Boil Size: 550 Litres

Boil Time: 60

Boil Gravity: 10

Efficiency: 72

Mash Thickness: 3.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 12 ° C

Priming Method: co2

Priming Amount: 2.07 bar

Creation Date: 1/10/2022 6:27 AM

Notes: 1. Around 10P expected post boil. Need to add some dextrose to achieve final 10.5kg
2. Depending on existing stock of Lime extract need to do addition into the brite tank
3. need to add lemon extact/oils/juice? TBD the qty
4.12C , then rise to 17C for VDK

Author:

Porterhill

Boil Size: 4.01 Gallons

Boil Time: 60

Boil Gravity: 1.024

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/8/2023 12:43 AM

Notes: Budweiser is produced using barley malt, rice, water, hops and yeast. The brewing happens in seven steps: milling, mashing, straining, brew kettle, primary fermentation, beechwood lagering and finishing.[46] It is lagered with beechwood chips in the aging vessel. While beechwood chips are used in the maturation tank, there is little to no flavor contribution from the wood, mainly because they are boiled in sodium bicarbonate (baking soda) for seven hours for the very purpose of removing any flavor from the wood. (Found on Wikipedia)

Brew #1, everybody really loved it, trying another batch. I did use the Beach like the Wikipedia said to. Used about 1/2 pound of finished beach.

Brew #2, 11/8/2023, making 5 gallon batch. Hallertae Hops went bad, using 1oz US Saaz Alpha 6.5%. Will be using 1 pound of the finished beach.