Homebrew Beer Recipes | Page 2093 | Browse 325,000+ at Brewer's Friend

Author:

uncodead

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 14 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/20/2018 11:12 PM

Notes:

Author:

Bomar

Boil Size: 17.9 Gallons

Boil Time: 90

Boil Gravity: 1.065

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/15/2022 12:56 AM

Notes: A strong porter with warm buttery and umami hop flavors....lots of chocolate and black charcoal notes....perfect for a cold Maine winter night in front of the woodstove.....

Secondary: added 2 lb frozen cherries, 1 lb frozen blueberrries and a melted lb of amber belgian candy sugar as well as a dose of Omega-All the Bretts....

Will harvest around 2.5 months out.....

Author:

Farrell Styers

Boil Size: 700 Litres

Boil Time: 60

Boil Gravity: 15.7

Efficiency: 78

Mash Thickness: 2.25

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: 10/8/2022 11:11 AM

Notes:

Author:

DargyBear

Boil Size: 227.39 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 70

Mash Thickness: 1.2

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: 5/27/2022 2:58 PM

Notes:

Author:

voodoo_donut

Boil Size: 6.55 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.75

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/28/2022 5:38 PM

Notes:

Author:

Coadinghaylor Creations

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.134

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/28/2021 2:34 PM

Notes:

Author:

Brewcalyptus Ben

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/19/2021 3:53 PM

Notes:

Author:

Wolf Pack Brewing

Boil Size: 63.08 Litres

Boil Time: 90

Boil Gravity: 1.07

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: 2.01 bar

Creation Date: 10/4/2020 6:44 PM

Notes: https://beerandbrewing.com/7FW4kwQBtmoQEuk8oU4oYG/article/weldwerks-brewing-co-juicy-bits-new-england-style-ipa

Mash at 149°F (65°C) for 60 minutes or until conversion is complete. Add half of the water salt additions to the mash and the rest at sparge. Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged.

Boil for 90 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule.

Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), add the first dry-hop addition. About 3 days later, add the second dry-hop addition for another 3 days.
Dump sediment before 2nd dry hop and after cold crash.
Package at 2.6 volumes of CO2 and consume fresh.

Author:

cgrass11

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 68

Mash Thickness: 1.4

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: 11/15/2018 3:01 AM

Notes: *Can pitch bottle dregs raised up along with regular yeast at same time... Can toss in more dregs later in process as well straight from bottle.
-------------------------------

37 IBUs
4 months in oak (on large scale)
8.1% ABV

Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 16.08
Anticipated OG: 1.071 Plato: 17.47
Anticipated SRM: 60.6
Anticipated IBU: 36.5
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

Mash Type: Single Step

Qts Water Per Lbs Grain: 1.40 - Before Additional Infusions

Saccharification Rest Temp : 149 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 168 Time: 30

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
2.2 0.35 lbs. Clover Honey Generic 1.035 0
3.3 0.53 lbs. Corn Sugar Generic 1.046 0
4.1 0.66 lbs. Turbinado Sugar Generic 1.046 3
50.0 8.04 lbs. Pilsener Belgium 1.037 2
12.0 1.93 lbs. Roasted Barley Great Britain 1.029 575
10.0 1.61 lbs. Pale Malt(2-row) America 1.036 2
0.7 0.11 lbs. Melanoidin Malt 1.033 35
7.3 1.18 lbs. Munich Malt Germany 1.037 8
6.0 0.96 lbs. White Wheat Belgium 1.040 3
3.0 0.48 lbs. Crystal 80L America 1.033 80
1.5 0.24 lbs. Black Malt Belgium 1.030 600

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.55 oz. Nugget Pellet 13.00 26.2 60 min.
1.09 oz. Fuggle Pellet 5.00 10.3 30 min.

Yeast
-----
yeast can be from a Jolly Pumpkin beer or

White labs wlp 550 then add Wyeast
5112 - Brettanomyces bruxellensis
5335 - Lactobacillus
5526 - Brettanomyces lambicus
to the secondary.

.15 American oak and .15 French Oak
The oak cubes are boiled for 30 sec in the microwave to pull out some of the flavor and aromatics, also to soften the oak flavor. Pour off the water and add just the oak cubes.

I reused the oak cubes from my Bam Bière clone but if you like, you can using the instructions above.

For this recipe I was worried about percentages so the amounts for the grain is odd feel free to round up if you like.

I did not have any Dark Munich so I added .7% Melanoidin Malt.
So if you have Dark Munich, drop the Melanoidin Malt and use 8% Dark Munich.

Author:

Boil Size: 27 Litres

Boil Time: 90

Boil Gravity: 1.061

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/23/2018 12:36 PM

Notes:

Author:

Joel Bergman

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 7/18/2011 6:04 PM

Notes:

Author:

blairmo

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/27/2017 4:36 AM

Notes:

Author:

AckwellP

Boil Size: 24 Litres

Boil Time: 120

Boil Gravity: 1.068

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/30/2017 8:57 PM

Notes:

Author:

Shane DeSeranno

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.177

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/7/2016 6:53 PM

Notes:

Author:

Jan Erik Johansen

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.07

Efficiency: 70

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: 7/27/2016 11:03 AM

Notes: Inspired by a clone of Founders Kentucky Bourbon Stout. Infusion Mash at 65C for 60 mins. Add Hops, chocolate, and coffee as specified. Ferment for 2 weeks at 19C. Soak 14 grams French Oak chips in 0.2 L Kentucky Bourbon for 2 days. Soak ground coffee in 0.2 L boiled, cooled water and leave overnight, covered in refrigerator. Strain out grounds and add cold coffee and bourbon, with wood chips to secondary. Rack fermented stout into this mixture and condition in secondary at 19C for 2 more weeks.

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: 1.33

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: 2/18/2016 3:26 AM

Notes:

Author:

Obama

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.098

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/29/2015 12:50 AM

Notes:

Author:

SatanPrinceofDarkness

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/17/2015 5:25 PM

Notes: By Starter I mean I will be reusing some yeast cake from the previous brew.

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 69 ° F

Priming Method: Keg Force Carb

Priming Amount: N/A

Creation Date: 5/31/2015 3:41 AM

Notes: Fermentation Dry Hop @ 70% attenuation (1.027)
Traditional Dry Hop after fermentation is complete.

Fermentation temp: 68F

If I had a 6.5 gallon carboy
10 gallon kettle
6 gal into primary
5.5 gal into secondary
5 gal into keg