Homebrew Beer Recipes | Page 236 | Browse 320,000+ at Brewer's Friend

Author:

monkeyhaiku

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/26/2016 5:10 AM

Notes:

Author:

Genus Brewing

Boil Size: 40 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: 1.25

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: 12/9/2019 8:35 PM

Notes:

Author:

Porter's Pub

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/1/2017 8:29 PM

Notes: I moved the carboy into the kegerator and set it to 60º. I placed the liquid yeast in there as well and waited 4 hours to pitch. I pitched about 1 hour after activating the smack pack. The next morning it appears to not be doing much. Krausen at 24 hours. 36 hours it was fermenting so well it pushed the stopper out of the carboy.
Consider a yeast starter for the next batch- I may have under pitched.
Fermented at 60º, at 5 days increased temp to 70º

Added 2lbs pureed cranberries in a fine mesh hop bag at 8 days.
Added 1/2 tsp sugar at cold crash, next time add more.

I was worried that the cranberries would dye the beer red, but they did not. Cranberry taste is mild not and not at all overwhelming. Cranberries did not make the beer too harsh or bitter.

***Edit:***
On 11/29/17 I tapped the second batch of this. I used the same grain and hops bill, but used Wyeast 1056 this time and 3 pounds of pureed cranberries. I preferred the batch I made last year. 3 pounds of cranberries added too much tartness, and left a slight tannin taste . It also died the beer a nice pinkish color. I added 3/4 tsp of granulated sugar to the keg at cold crash again. It wasn't terrible, but it wasn't my best. I think I need to refocus my efforts and try making a better base beer next year. Lose the white wheat, and add some more crystal malt. This beer is lacking something to balance the cranberry and hide the tannins, and I'm not sure that I would really enjoy the base beer without the cranberry. It's also worth considering reducing or removing the bittering hops altogether if I continue to use pureed cranberry.

*In reading the Oct/Nov 2017 Beer & Brewing Magazine, they had an idea to use dried and ground Sumac berries for "tart citrus and brilliant red to your beer in much the same way that cranberries do, but without the massive tannin attack that accompanies them". I will try this for next year's batch

Author:

Boil Size: 18 Litres

Boil Time: 90

Boil Gravity: 14.4

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/23/2016 9:07 PM

Notes: Carafa III must be Special, unhusked version to aviod roasted flavors.

Author:

Vincent M

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 80

Mash Thickness: 4.14

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/21/2015 10:09 AM

Notes: TEMPERATURE

T l'eau à l'empatage : 69 oC
T de l'eau avec malt concassé : 66 oC

Empatâge à 67 oC pour 50 min descendu jusqu'à 65,6 oC

DENSITÉ

OG avant ébullition
1.054... (efficacité de l'installation sous-évaluée)

après ébullition 1.061

ajout de 1.5 L d'eau pour diminuer l'OG

Oxygénation 1min 30 sec

ENSEMENCEMENT

2 sachets de Safale US-05
la fermentation n'avait pas démarée après 24h.

Réensemencement avec deux sachets de US West Coast Mangrove Jack

Prochain brassin utiliser de la levure Nottingham de Danistar

Embouteillage

Ajout de bouillon de 10 g de Hallertau Blanc dans 500 ml pendant 20 min pour ajouter 5-10 IBU

Plus ajout de d'un thé houblonné
20 g de sucre 500 ml d'eau bouillie
infusion 30 min sur bord de fenêtre

FG 1,016-1,018

Author:

ramonmedeiros

Boil Size: 35 Litres

Boil Time: 90

Boil Gravity: 1.029

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/15/2015 4:36 PM

Notes: Resuming mash:

Starts with 45C for fenolic rest (20 min)
Heat to 50C for protein rest (30 min)
Get 5L to decoction, 71C (15 min)
Rest main wort in 50C (15 min)
Put decoction wort back to the main, rest in 65C (30 min)
Mash out at 72C (30 min)

Fermentation:
Starts with 16C (for clove smell)banana and add 2C after the second day until 24C.

Author:

Boil Size: 10 Gallons

Boil Time: 60

Boil Gravity: 1.095

Efficiency: 35

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: 11/17/2015 1:05 PM

Notes:

Author:

DrummerBoySeth

Boil Size: 3 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: corn sugar

Priming Amount: 5 oz.

Creation Date: 3/4/2012 4:45 AM

Notes:

Steep grains at 150-155 degrees for 30 minutes.

Add lactose with 5 minutes left in the boil.

The small amount of "light malt extract" was added to bring the ABV up slightly, into the desired range. It was not in the original recipe from NC Beernut, and could easily be left out.

Aroma hops addition was also not in the original recipe, and can be left out, but I think leaving it in makes a better beer.

Ferment at 65-68 degrees for 3 weeks.

A very simple, easy, delicious stout. Even my BMC drinking friends who "don't like dark beer" love this brew.

Author:

ABogh

Boil Size: 11.5 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 75

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: 3/3/2015 3:12 AM

Notes:

Author:

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 78

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/17/2015 2:28 AM

Notes:

Author:

hardwarehank

Boil Size: 6.79 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/1/2015 9:21 PM

Notes: A slight variation of the Oatmeal Cinnamon Stout found here:

http://beersmithrecipes.com/viewrecipe/280432/oatmeal-cinnamon-stout

Using a British Pale Malt instead of the suggested US 2 row. Added another cinnamon stick based on the review here:

http://www.homebrewtalk.com/f37/cinnamon-oatmeal-stout-448646/

Found a recommendation of mash temp on the forums, so I'm trying that. Northern Brewer's Oatmeal Stout is 1 degree lower, but at least we'll be ballpark.

Starter parameters using one vial of WLP-004:

DME Required: 7.2 oz, 205.4 g
Growth Rate: 1.3
Inoculation Rate: 39.0M cells/mL
Ending Cell Count: 182 billion cells
Resulting Pitch Rate: 0.61M cells / mL / °P

Changes after first batch:
* Bumping up cinnamon from 5 minutes to 15
* Bumping up black pepper from 5 minutes to 10

Author:

Boil Size: 13.5 Litres

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/31/2015 11:53 PM

Notes:

Author:

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 75

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: 8/5/2015 6:12 AM

Notes: Caraf II and Chocolate is added during last 10 minutes of mash.

After fermentation has complete, increase temperature to 20 deg C.
Dry hop with Cascade for 5 days. Remove and then dry hop with Citra for another 5 days. Chill close to zero before kegging.

Author:

KLucky_13

Boil Size: 29 Litres

Boil Time: 70

Boil Gravity: 1.053

Efficiency: 64

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/6/2016 8:10 AM

Notes:

Author:

NotTooBadBrewing

Boil Size: 7.5 Gallons

Boil Time: 80

Boil Gravity: 1.051

Efficiency: 71

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 44 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/18/2018 4:47 AM

Notes: Pitch WLP830 @ 42-44F and start fermenting for 7 days @ 44F; then slowly raise temperature to low 50's. After 9-10 days rest @62F for 10-14 days. Cold crash to 32F to lager 4 weeks. After 24 hour cold crash, gelatin fine.

Submit to the Romancing the Beers BJCP event Feb 2019

Author:

Shiny Head Brewer

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: N/A

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: Cane Sugar

Priming Amount: 4z

Creation Date: 5/29/2013 9:06 PM

Notes:

Author:

Brady Smith

Boil Size: 8 Gallons

Boil Time: 75

Boil Gravity: 9.5

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/25/2015 6:58 PM

Notes: WAY too bitter. Everything else was spot on for an amber rye lager. Should be backed down to 20 IBU's or so.

Author:

HG Brewing

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.142

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Corn Sugar

Priming Amount: 4.5

Creation Date: 12/6/2013 8:24 PM

Notes: Ferment at 68 degrees for 7 days or until fermentation slows..rack into secondary on top of apricot puree and leave in secondary 14 days, or until fermentation stops. Cold crash 3 days, prime and bottle. Carbonate 21 days and refrigerate.

Author:

Russ_Sim

Boil Size: 27 Litres

Boil Time: 75

Boil Gravity: 1.052

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/4/2018 7:06 PM

Notes:

Author:

sebagal

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 7.9

Efficiency: 70

Mash Thickness: 3.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/20/2014 7:19 PM

Notes: NOTATKI:
Po filtracji otrzymaliśmy ok 8Blg brzeczki.
Chlodzenie do 38st C.
Dolanie 3 łyżeczki kwasu mlekowego.
Wsypaliśmy całe opakowanie SANPROBI - 20 kapsułek.
Było ok 15-18l. Potem owineliśmy folia spożywcza przykrywke i kocami, śpiworami, kurtkami

Po 5 dni fermentacji, ekstrakt był 6Brix refraktometrem, co oznacza ok 4.2 Plato po korekcie
-------------------------------
INFO:
Zacieranie + filtracja normalnie.
Korekta PH - 8-9ml na 15 litrów brzeczki. Daliśmy 3 łyżeczki.
Schłodzenie do 35st? w garze, zadanie Lacto, ok 1 kapsułka na 1litr.
Owinąć spiworem, kocem, kurtką i zostawić na 22-24h to zakwaszenia.
Po tym czasie normalnie zagotować + chmielenie.
Burzliwa 10-14 dni?
Cicha ok 7 dni z dodatkiem malin(1.5kg/litr)