Homebrew Beer Recipes | Page 199 | Browse 315,000+ at Brewer's Friend

Author:

stevesic88@gmail.com

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.083

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/19/2015 2:40 AM

Notes: OG = 1.088
FG = 1.016
ABV = 9.45%

Author:

rmd9

Boil Size: 11.4 Litres

Boil Time: 60

Boil Gravity: 1.111

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/29/2016 11:59 AM

Notes:

Author:

DrSherlock

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/15/2015 3:56 AM

Notes: This recipe is nearly the same recipe out of the John Palmer book - "Brewing Classic Styles".
Items I changed or added:
+Melanoidin malt - was not in original recipe
+Increased Honey Malt from 6oz to 8 oz
+Increased Bittering Hops from .75 oz to 1 oz
+The base malt was originally only British malt but I am a poor bastard and I didnt want to go that route so I split it up. It called for slightly more than a pound less than I have but wanted the gravity to be high and still be in style.
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Tasting Notes:
3/25 - Let this beer sit for a while. I had tastes of it a month ago and it was still young and sweet. The malt really came into its own and was worth the wait. You get just a touch of the really dark caramel/crystal flavor with a lot of sweet bready taste from the Maris Otter and Honey Malt. Would make this again seasonally.

Author:

MultipleAwardWinnerJr

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/28/2017 4:36 PM

Notes: EXCELLENT BEER! Great color. Gold outside and a deep orange inside. Starts with a pineapple taste and finishes with oranges.

Bottled at 1.018

*NOTE* I know my rating I left for this says heady topper but I meant to type zombie dust. I was rating both at once (bottled both on same day so they were carbed at same time).

Author:

Araknaphob1c

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/13/2013 4:22 PM

Notes: 2 starters

2L starter shaken 7.2 oz DME

1L starter stir plate 3.6 oz DME

Author:

Tradition Brewing

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: 1.25

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: 1/29/2016 2:40 PM

Notes: Copper Kettle Brewing won a gold medal at the 2011 GABF.

Cut up the chiles and steep the chile blend and cinnamon sticks in a nylon bag after knock out for at least 10 minutes.

Ferment at 68-70. When final gravity is reached, steep the 'dry spices' for 3-5 days.

Recipe in Craft Beer & Brewing:https://beerandbrewing.com/VlOCax8AAFANy3x6/article/copper-kettle-mexican-chocolate-stout-recipe

Author:

imaginut

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.077

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: 14.26 psi

Creation Date: 2/13/2020 1:12 AM

Notes: Based on my Creme Brule Stout recipe this is inspired by Founder's French Toast and Wicked Weed French Toast. When I brew it I will put the sliced vanilla beans and cinnamon stick in bourbon and let it soak during fermentation. At Kegging time I will add them directly to the keg

Author:

Samwhois75

Boil Size: 50 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 75

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: 6/14/2016 1:09 PM

Notes: Cereal Mash Split in both mash/lauer tuns
6lbs 6-row
5lbs Corn meal

Salts to Mash
4gr Salt
10gr Calcium Chloride
5gr Epsom

Author:

Brian BrewDaddy Pinto

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 4/14/2011 2:10 AM

Notes: Specially selected dark malt extracts and specialty
grains combine to release a delightful bouquet of chocolate
and roast.
-Brewer's Best

Whiskey Chips in Secondary.

Author:

4467Brewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 70

Mash Thickness: N/A

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: 3/18/2014 12:08 AM

Notes:

Author:

Fatty Lumpkin

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.75

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: 9/6/2017 3:37 AM

Notes: 10.7 lbs of grain in the mash:

9 lb Pilsen
1 lb Munich Dark
0.5 lb Crystal 60L
0.2 lb Roasted Barley

Strike your mash with 4 gallons @ 161F and rest for 75 min. Target mash temp is 150F.

Vorlauf and collect first runnings.

Sparge with 5.1 gallons @ 177F.

Collect second runnings and prepare to boil.

Boil is 60 mins.

1 oz Hallertauer (4.7%aa) @ 90 min for 15 IBUs
3 oz Saaz (3.3%aa) 30 min for 22 IBUs

Cool to ~63F and pitch a vial of OYL-001- Alt yeast.

I did a starter.

This worked out to be 4.7%ABV and makes for a very tasty session beer, and it scored the recipe creator a gold metal and first in show. Cheers!

Author:

Terrell

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 10/5/2019 4:54 PM

Notes:

Author:

stinkygrapes

Boil Size: 5.25 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/6/2013 1:08 AM

Notes: Can sub Black Patent for De-Bittered Black Malt

Scaled down for 3gal BIAB.

Original: http://byo.com/porter/item/1857-founder%E2%80%99s-brewings-breakfast-stout-clone

Brewed 12/15/13

Pre-boil gravity 1.048
OG 1.070. Guessing lower efficiency given the higher grain bill. Need to compensate next time. This is the largest ABV beer I've brewed.

Racked to secondary 12/22

1/2/14 - Gravity down to 1.018. Tastes good. A little thinner than original, but i'll attribute that to the lower OG. Sticking this into a fridge to crash chill at ~40*F

Author:

Josh Burch

Boil Size: 3 Gallons

Boil Time: 75

Boil Gravity: 1.105

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/3/2015 12:10 PM

Notes:

Author:

mhj75

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/1/2014 11:38 AM

Notes: Used 32l of water - seemed just a little too much and had a slight drop in efficiency as a result. But maybe I hadn't measured it accurately enough?

Mashed at 64-65c

Author:

formicational

Boil Size: 28.4 Litres

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/3/2018 9:35 AM

Notes: Very happy with this recipe, not a perfect feral slyfox clone but pretty close. Got the ingredients from Brendan during a brewery tour but not the exact hop quants/timings.

Author:

SpencerG11

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 65

Mash Thickness: 1.33

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: 1/9/2016 11:06 PM

Notes:

Author:

Ozarks Mountain Brewery

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 71

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/24/2015 9:30 PM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/21/2016 1:14 AM

Notes: malt smoked with a mixer of apple wood and ponderosa pine.
lacto pitched first , then finished with 1007.

Author:

Professor Zymie

Boil Size: 3 Gallons

Boil Time: 15

Boil Gravity: 1.077

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/1/2017 1:54 PM

Notes: Yes you can make an extract version of Lambic/Gueuze Beer. Its the bugs that make this beer special along as the months it takes to get the right flavors.
You can use a dry Belgian yeast like Lallemand's ABBAYe or BELLE SAISON or Fermentis T-58. Then White Labs 645 - Brettanomyces or WLP 653 - Brettanomyces lambicus for the aging part. The maltodextrin will be food for the little buggers!