Homebrew Beer Recipes | Page 2058 | Browse 325,000+ at Brewer's Friend

Author:

peterj

Boil Size: 2.75 Gallons

Boil Time: N/A

Boil Gravity: 1.067

Efficiency: 65

Mash Thickness: 1.75

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: 5/31/2019 2:11 PM

Notes: Pulling 0.5 gallon after mash for Honindal Kveik raw ale. After dilution should end up with 3.25 gallons at 1.046.

Author:

Anakreon

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 70

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 12 ° C

Priming Method: dextrose

Priming Amount: 30.4 g

Creation Date: 2/14/2023 6:23 PM

Notes:

Author:

Jojo

Boil Size: 8.45 Gallons

Boil Time: 90

Boil Gravity: 1.032

Efficiency: 82

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 63 ° F

Priming Method: co2

Priming Amount: 5.04 psi

Creation Date: 11/6/2022 11:08 PM

Notes: Yeast pack was 34 days old, est @76% viable.
Used 1 can propper starter wort and 16 oz boiled H2O @ est 1.040
1L starter, run on stir plate for 24 hours at about 65F, rest 12 hours, then fridge until ready to pitch. Decant, if possible, and pitch at about 62F.

2 step mash. 15mins @ 120F and then 70mins @ 150F, then fly sparge.
2 gallons initial strike. @133F
1.35 gallons boiling water addition - raises to 150F
5 gallons sparge @ 175F

7.25g into kettle, boil off 1.5 over 90 minutes.

5.75g end kettle volume, transfer about 5.25-5.4 into fermenter + starter.

Using 5 drops lactic acid in secondary to sour beer.

Don't have nitrogen. Charge to 5psi for about 1.85vols of CO2.

Author:

tyler.stehno

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.091

Efficiency: 70

Mash Thickness: 1.75

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: 10/13/2022 9:02 PM

Notes:

Author:

JimV

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/23/2022 8:25 PM

Notes:

Author:

rgzinck

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/27/2021 6:55 PM

Notes: Brewed 1/30/22

OG 1.040. Flaked barley did not add any gravity points as this calculator suggested it would. Not an unexpected result. Set PPG to 0 to correct calculations.

IBU will be higher than desired (though still to style) due to this and the late addition of the 3.5lbs of the extract. Would have preferred ~30. Should have cut aroma hops in half to 0.5oz to compensate. Didn't think about it.

SRM much lighter than anticipated, estimated about 20. More of caramel color then the soft black I associate with an Irish dry stout. The roasted barley I purchased listed a lovibond of 480-720 but even 480L plugged into the calculator yielded an SRM of 27 so I'd guess it was more in the 300L rang. I was hoping for roasted barley at 600L for an SRM around 32. If I do this recipe again I'll up the roasted barley to 20oz for color.

Pitched one packet of rehydrated Nottingham yeast into fermenter at 56f.

Temperature briefly touched 62f early in fermentation but only briefly and primarily stayed 58-60f.

Sampled 2/6/22. Attenuated to 1.009. Slight sulfur aroma. Roasty, almost oatey with a distinct lactic acid tang. Nicely dry. The flaked barley and acidulated malt feel like they're working together to make a creamy taste without the texture.

Sampled 2/9/2022. Attenuated to 1.008. Probably the end of the road. Sulfur smell almost completely dissipated. Very pleasant taste. Tastes of coffee and oatmeal with just a hint of cream and tart fruit.

Note: The color means I'm probably going to call this an Irish Dry Ale. The flavor and everything else is to style but I can't imagine calling something this light a stout.

Author:

Pawka

Boil Size: 24.5 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

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: 11/28/2020 3:48 PM

Notes: - Mash at 66C for 90 mins.
- Hops. 35 IBU at 30 min. Then 30 g on flameout. and 30 for dry hop.

Author:

Terry_G

Boil Size: 9 Litres

Boil Time: 30

Boil Gravity: 1.082

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: dextrose

Priming Amount: 163 g

Creation Date: 10/30/2020 10:28 AM

Notes: 15 min steep of crushed Crystal Malt
Boil LDME and Dextrose first.
Heat Malt Extract and IPA can.
Pour a few litres into fermenter..
Add LDM and Dextrose mixture to fermenter then add can contents.
Stir contents and then add cold water.
Allow to cool to 16-24 degrees C then add yeast.

Wait 7 days before dry hopping (all hops).
Wait another 7 days before bottling.

Hydrometer readings.
OG = 1080

Author:

Todd Cogswell

Boil Size: 12 Gallons

Boil Time: 45

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 64 ° F

Priming Method: co2

Priming Amount: 14.69 psi

Creation Date: 4/27/2020 6:45 PM

Notes: After Sparge….raise temp and boil wort for 10 min...turn off burner chill to 95F and add enough Lactic Acid to reach a ph of 4.5 (I have 4 tsp listed)...Add 16 oz of Pomegranate Blackberry Goodbelly drink, purge with C02, cover with cellophane and wrap in a blanket...maintain at 95F for 24 hrs.....then test for PH...target is 3.3 - 3.5, boil recommended time, add hops and flavorings per schedule and then chill to 64F.

Ferment for 5 days, 2 days at 64F then 3 days at 65F. Add 192 oz of POM juice....(four of the 64 oz containers) and let ferment for an additional 7 days....at 66F. Transfer to Keg and chill to serving temp and carbonate to 3-3.5 vols. Enjoy!!

Author:

MondoBaz

Boil Size: 55 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 80

Mash Thickness: 3.14

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: 2/23/2020 1:32 PM

Notes:

Author:

Golden Bear Brewer

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/6/2014 12:22 AM

Notes: What was I thinking, 40% crystal??? Rookie move, disastrous result. Barely drinkable, good clarity and color though.

1/2 whirlfloc tablet @ 10min boil remaining

Author:

Akwitayne

Boil Size: 6.5 Gallons

Boil Time: 70

Boil Gravity: 1.043

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: 10/26/2017 1:19 AM

Notes:

Author:

OVBrewer

Boil Size: 45 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/29/2017 2:32 PM

Notes:

Author:

Badzzy

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 65

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: gyle

Priming Amount: 1.2 l

Creation Date: 3/10/2017 3:46 PM

Notes:

Author:

Smedster

Boil Size: 7.5 Gallons

Boil Time: 15

Boil Gravity: 1.029

Efficiency: 70

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: 2/25/2017 4:19 PM

Notes:

Author:

duncans

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: 5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/23/2016 6:50 AM

Notes: Us malts and yeasts but uk hops. Backwards for a pale ale.

Author:

dbrowning

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/13/2016 5:59 PM

Notes:

Author:

jaseski

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 2.5

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: 7/18/2015 1:13 PM

Notes: Mash Volume: 11.2 Litres
Strike Temp: 74 deg C.

Author:

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.097

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: 7/5/2015 1:08 PM

Notes:

Author:

Stucumber

Boil Size: 31.5 Litres

Boil Time: 75

Boil Gravity: 9.9

Efficiency: 74

Mash Thickness: 2.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/7/2015 11:14 AM

Notes: Pilsner was used merely to make up the pale malt grain bill as there was not enough maris otter.

26/4/15 Have brewed this once (22/4/15) and it appears to have just missed target ABV by 0.5. So, not bad.

Aroma so far is roasty and coffeeish, maybe with a bit of chocolate. Still very green and a little harsh. Bottling in a week's time and giving four weeks conditioning.